One of my favorite things about Hong Kong dining is that all great Chinese restaurants run exquisite tea programs. They do so without making a big deal out of it. It’s a show but there’s no excess. Every move in presentation and service, and every tea on the menu has a purpose. It doesn’t feel like they’re trying too hard. It feels natural. And the tea is always steeped just right.
For today, scenes from a recent lunch at Lung King Heen inside Four Seasons Hong Kong. Five courses from Chef Chan (neat tidbit: he was the first Chinese chef to receive three Michelin stars), each paired with a different tea from their house collection.
- Mushroom and chicken with Chinese yam
- Shrimp with bamboo shoots
- Shanghainese pork and crab dumpling
…and a 1999 Yunnan Pu’erh. The most heady combo! Pu’erh always makes me crave savory meats and mushrooms, truffles and cigars.