Lung King Heen and Caprice both retain three stars in the Michelin Guide Hong Kong Macau 2013
Hong Kong, China – 2012-12-05 — /travelprnews.com/ — The fifth edition of the world-renowned Michelin Guide for Hong Kong Macau 2013 has once again awarded a total of six Michelin stars to Four Seasons Hotel Hong Kong for the fourth consecutive year, with three stars being awarded to both the Cantonese restaurant Lung King Heen and the French restaurant Caprice. Four Seasons Hotel Hong Kong remains the only hotel in the world to house two Michelin three-star restaurants.
The glittering accolades for both restaurants are much treasured and highly anticipated. Each year, the teams at Caprice and Lung King Heen work tirelessly to maintain a superior level of cuisine that is consistent for each guest on every visit. Chef Chan Yan Tak and Chef Vincent Thierry uphold that these awards come down to teamwork and not just between service and kitchen, but support from across the Hotel.
Regional Vice President and General Manager William Mackay says: “We could not be more proud. The determination and commitment in both kitchens are undoubtedly integral to the success achieved, but more, what we have is two passionate professionals who command respect and the right to be followed because of who and how they are. They develop and cultivate their staff and in response their staff bond in a team that deserves this envied recognition.”
The inaugural Hong Kong Macau Michelin Guide in 2009 awarded Lung King Heen as the first Cantonese restaurant in the world to achieve the coveted three Michelin star status, at the same time honouring Caprice with two stars. The following year, Caprice was elevated to three star status, where it has remained since.
This year also marks the first year that both restaurants are listed in the World’s Best Restaurants list, with Caprice in at number 54 (up 22 places) and Lung King Heen as a new entry at 93.
About the Restaurants
The 95-seat Lung King Heen is open seven days a week for lunch and dinner, and features a harbour-view private dining room. With Lung King Heen Chef Ma Kwai Ming, Executive Chinese Chef Chan Yan Tak creates a cuisine representing contemporary Cantonese at its best, with an emphasis on dim sum, seafood and seasonal delicacies.
The 70-seat Caprice is also open seven days a week for lunch and dinner and includes a private dining room with seating for up to 14 guests as well as a Chef’s Table for up to eight guests. Chef Vincent Thierry’s contemporary French cuisine takes inspiration from the seasons of his homeland, with produce flown in daily from across France, as well as an increasing variety of seasonal ingredients produced locally. To accompany his menu are Pastry Chef Marike van Beurden’s creative and textured desserts, with an extensive selection of fine wines selected by Head Sommelier Sebastien Allano. To complete the experience, Hong Kong’s widest selection of artisanal French cheeses are available at the Caprice Cheese Cellar run by cheese master and Restaurant Manager Jeremy Evrard.
Reservations are recommended for both restaurants:
- Lung King Heen, telephone (852) 3196-8880 or email lungkingheen.hkg@fourseasons.com
- Caprice, telephone (852) 3196-8860, or email caprice.hkg@fourseasons.com
Hotel Press Contact
Claire Blackshaw
Director of Public Relations
8 Finance Street
Central, Hong Kong, China
Email Claire Blackshaw
T. (852) 3196-8306
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Chef Chan Yan Tak