Left, Crispy salmon puff with cheese and onion. Right, Diners at Lung  King Heen can enjoy both delicious food and a beautiful view. Markus  Gortz / for China Daily

Hong Kong

When guests arrive from abroad, Cantonese dim sum is almost always on their lists of things to do in Hong Kong. If you're planning on dim sum, make it extra special during the spring holidays and drop in to Lung King Heen, where Michelin three-star executive chef Chan Yan Tak combines textures and ingredients with inventive presentation to excite the eyes and the taste buds.

Lung King Heen serves dim sum during the day, when visitors can take a break from sightseeing and continue after a fabulous dim sum meal.

The restaurant at the Four Seasons Hotel has an extensive Victoria Harbor view with lots of silver and glass inside to complement the glitter and shine of Hong Kong itself.

Lung King Heen means "view of the dragon", and it is a beautifully modern restaurant featuring a 7-foot hand-embroidered silk-and-glass screen specially designed by Hong Kong-based artist Helen Poon.

With its enviable reputation, expectations of the food and service are always high.

Fortunately, the chefs and dining room staff do not disappoint. When we ordered, they were very helpful in suggesting dishes.

The barbecued pork with honey is moist, soft and succulent - close to perfect. Steamed scallops with sweet corn dumplings are a big hit, with paper-thin wrappers, sweet, fresh scallops and crunchy water chestnuts.

Another favorite is the crispy salmon puff with cheese and onion, a wonderful mix of Cantonese and Western flavors. The perfectly cooked salmon in its creamy sauce is swaddled in uniform layers of light, flaky pastry.

There are also traditional deep fried taro dumplings that are classics on the dim sum menu. The Lung King Heen version is crispy and light on the outside and soft and creamy inside. A true pleasure to eat.

The tactile treats continue with a crispy spring roll with shrimps and garlic, crunchy and juicy and with an unexpected filling of what looked like chopped spinach.

Other tummy fillers are pea shoots in superior broth, lightly spiced fried rice rolls in XO sauce and braised egg noodles with fish maw and abalone sauce.

Lunch per person comes to about HK$300 ($39) per diner. There is also a set menu available for HK$430 per person. Lunch is served from noon to 2:30 pm (Sundays and holidays 11:30 am-3 pm); dinner from 6 pm to 10:30 pm. Reservations are highly recommended.