A distinguished four-hands menu curated by Chef Yu Chiu Kwan, Cantonese cuisine virtuoso and Executive Chinese Chef of InterContinental Grand Stanford Hong Kong, and Chef Sean Xiao, Black Pearl Award Winner and Executive Chef of Cai Feng Lou at HUALUXE Xi'an Tanghua.
Hoi King Heen's 8-course Cantonese set dinner menu elevates Chinese culinary arts to the finest. Delight in the intricate presentation of barbecued pork, eel, abalone, crispy chicken, and beef brisket, set against the restaurant's Siheyuan-inspired environment that embodies harmony and love.