For high resolution images and menu, please click HERE

    <<2nd October 2018 – Hong Kong>> Hoi King Heen, Hong Kong’s renowned fine-dining restaurant for traditional Cantonese fare in the InterContinental Grand Stanford Hong Kong, will be celebrating Executive Chinese Chef, Leung Fai Hung’s 40th year in the kitchen this October. An award-winning master chef and a highly-respected industry figure in Hong Kong and Asia, Chef Leung has impressed guests over the years with artistic yet authentic Cantonese delicacies cooked to perfection. As a tribute to four decades of culinary evolution at Hoi King Heen, Chef Leung has unveiled a special limited edition 40th anniversary tasting menu that embodies his craftsmanship, style and exceptional technical skill, available from 1 October till 20 December.

    Leung Fai Hung, Executive Chinese Chef at InterContinental Grand Stanford Hong Kong

    Guangdong native Chef Leung Fai Hung has enjoyed a long career with the hotel since 1995. In 2011, 2012 and 2013 respectively, Hoi King Heen was rewarded 1 Michelin star under his stewardship. As an opinion leader, Chef Leung had also been invited to contribute to prominent local publications such as Hong Kong Economic TimesOriental Daily andMichelin Guide Hong Kong. He is also President of the Hong Kong Chinese Chefs Association.

    40th Anniversary Tasting Menu by Chef Leung Fai Hung

    The 8-course 40th Anniversary Tasting Menu by Chef Leung, priced at HK$1,088+10% per person and limited to 20 guests per night, takes guests on a gastronomic journey through rare regional Chinese ingredients, historic and disappearing recipes as well as chef’s own signature dishes through the ages. Menu highlights include Crispy Rolls filled with Pork Brain, Liver and Fungus, a popular dish among the mass public during the 1950’s due to its affordability, served with the rare Caul Fat, a thin and lacy membrane of pork fat created through an often-arduous process. Due to the complexity of the cooking process, only a handful of master chefs are still capable of crafting this dish and it is barely served nowadays. TheDouble Sea Conch Soup with Tofu Chrysanthemum was a very luxurious delicacy during the 1960’s, with bean curd skillfully sliced into the shape of a blooming flower. The hearty soup is cooked for 5 hours and is finished with Chinese ham, and a light shaving of black truffles from Yunnan Province. Steamed Spotted Garoupa with Salted Fish and Preserved Meat is an old-time dish that originates from Yangjiang city in southwestern Guangdong, a dish that is no longer offered on menus in Hong Kong due to its long preparation time and craftsmanship required. The salted fish symbolizes the “dead”, while the garoupa symbolizes the “living” and it is this combination that gives the dish the perfect balance of flavor.

    The Simmered Chicken Fillets with Shrimp Paste is another one of Chef Leung’s take on a classic yet disappearing dish in Chinese cuisine, originating from Shunde, Guangdong Province. This is a dish that requires high technical skill through deboning a cooked chicken and stuffing with a mixture of prawns including Argentinian Red Prawns that enhance the flavor. Steamed Rice with Minced Beef and Dried Citrus Peel, topped Pork’s Fat, is a rustic Chinese style home cooking dish loved by all, featuring Australian minced wagyu, pork’s fat and 10-year dried Tangerine peel.

    The Deep-Fried Milk Rolls and Mandarin with Milk Tea Custard is a dessert that also originated from Shunde in China, very close to Chef Leung’s hometown, reinvented with the idea of milk tea custard. Finally, the menu ends withHomemade Almond Cream with Egg White, a delectable Cantonese classic created in Chef Leung’s rendition, with a modern twist.

    The full 40th anniversary tasting menu with wine and premium Chinese tea pairing details by Chef Leung Fai Hung is below:


    Crispy Rolls Filled with Pork Brain, Liver and Fungus

    Pan-fried Pork Buns with Salted Fish

    Fred Loimer Brut Rosé  Niederösterreich NV, Austria

    Jasmine Pearl Tea

    Double-boiled Sea Conch Soup with Tofu Chrysanthemum

    Steamed Spotted Garoupa with Salted Fish and Preserved Meat

    Sauvignon Blanc, Bellbird Spring Pruner’s Reward Waipara Valley 2014, New Zealand

    Anxi Tiekuanyin Oolong Tea

    Simmered Chicken Fillets with Shrimp Paste

    Gruner VeltlinerTrocken Muller Grossmann  Kremstal 2015, Austria

    Garden Bouquet Floral Tea


    Sautéed Crab Meat with Fox Nuts

    Riesling «Tradition» (Dry) Philipp Kuhn Pfalz 2017, Germany

    Xihu Longjing Green Tea

    Steamed Rice with Minced Beef and Dried Citrus Peel

    Chateau Vieux Clos Saint-Emilion Grand Cru 2006, France

    Vintage Puerh Tea

    Deep-fried Milk Rolls

    Mandarin with Milk Tea Custard

    Giovanna DRI  Roncat Ramandolo DOCG 2012, Italy

    Fenghuang Dancong Oolong Tea

    Homemade Almond Cream with Egg White

    $1,088 per person (Minimum order of 2 persons)

    Additional $500 pairing with wine

    Additional $150 pairing with premium Chinese Tea

    All prices are subject to a 10% service charge


    About Chef Leung Fai Hung

    Chef Leung Fai Hung is the Executive Chinese Chef at InterContinental Grand Stanford Hong Kong. With over 30 years of culinary experience, Chef Leung has been with the hotel since 1995 and was promoted to Head Chef in early 1996. His cooking adventure began in 1979 and since then the Guangdong native has travelled extensively and further developed his culinary skills throughout China, Beijing, Japan, South Korea and Hong Kong, earning a notable recognition among foodies. He has also awarded one-star in Michelin Guide Hong Kong and Macau 2011, 2012 and 2013 respectively. Chef Leung was invited to be the contributor in a number of key local publications such as Hong Kong Economic Times, Metro Daily, Oriental Daily and Grocer and Caterer.


    About Hoi King Heen

    Award-winning Hoi King Heen offers an authentic dining experience, incorporating new ideas to provide a modern twist to Cantonese classics. Every dish is prepared with great details and a paramount of traditional craftsmanship. Decorated in black, gold and burgundy with traditional Chinese displays, Hoi King Heen uses mirror arrangement that showcases a taste of simple elegance. Open for lunch and dinner, Hoi King Heen has five private rooms with a maximum capacity of 228 guests.


    Level B2, InterContinental Grand Stanford Hong Kong

    70 Mody Road, Tsimshatsui East, Kowloon, Hong Kong

    Opening Hours:          

    Monday to Saturday

    Lunch  11:30am – 2:30pm

    Dinner  6:00pm – 10:30pm

    Sunday and public holidays

    Lunch  10:30am – 2:30pm

    Dinner  6:00pm – 10:30pm

    About InterContinental Grand Stanford Hong Kong

    As a member of the InterContinental Hotels Group, the award-winning hotel is nestled in the heart of the shopping, business and entertainment district of Tsim Sha Tsui East that provides easy accessibility within the city and entry into China. Being recognized as the World’s Leading Luxury Business Hotel, Asia’s Leading Business Hotel and Hong Kong’s Leading Business Hotel by World Travel Awards, which is renowned as ‘the Oscars of the travel industry’, the hotel features 572 luxuriously-appointed guestrooms and suites that offer spectacular city or breathtaking views of Hong Kong’s Victoria Harbour and all the modern comfort.

    For more information, visit www.hongkong.intercontinental.com.

    For more information on InterContinental Grand Stanford Hong Kong, please visit: www.hongkong.intercontinental.com