Chef Chan Yan Tak is the master behind the intricately designed menu created at Four Seasons Hotel Hong Kong’s Chinese restaurant, Lung King Heen, and is also the first Chinese chef in history to be awarded the coveted three Michelin stars. Chef Chan began his kitchen career at the age of just 13, and since then he has garnered a wealth of experience in various prestigious restaurants.
His first post was at Dai Sam Yuen, a famed Wan Chai restaurant of its era. After stints at other restaurants, he found a job at the prestigious Fook Lam Moon in Tsim Sha Tsui. The opening of Lai Ching Heen at the then-Regent Hotel saw chef Chan recruited as Sous Chef; after a year he was appointed Executive Chef, and the restaurant was ranked runner-up in the International Herald Tribune’s 10 Best Restaurants around the world, the highest ranked Chinese restaurant. He retired after 15 years as an Executive Chef, but joined Four Seasons Hotel Hong Kong, relishing the thought of a new challenge. The authentic and predominantly Cantonese cuisine at Lung King Heen is updated with a contemporary approach—giving each meal a fresh, light and delicious twist on Chinese classics.
A South Eastern flavour and components of typical and traditional Cantonese cuisine are combined with a novel and creative presentation style, reflecting the familiarity and variety that guests and locals alike are looking for in authentic Chinese cooking.