CANTONESE DINING

Synonymous with sophistication and authenticity, the star-studded Chinese restaurant Hoi King Heen, is celebrated for its exceptional Cantonese cuisine set within a traditional Siheyuan-inspired environment – a courtyard that embodies harmony and love, cultivating a tranquil and inviting ambiance for family gatherings and business entertainment.

Under the helmsmanship of Executive Chinese Chef Yu Chiu Kwan, the restaurant expertly preserves the rich heritage of Cantonese cuisine craftsmanship while infusing it with contemporary twists. By embracing cherished family recipes and deploying fresh, high-quality ingredients, Chef Kwan takes classic dishes to a new horizon.

WHISPERS OF TWO SHORES: A BUND TABLE TALE

Whispers of Two Shores – A Bund Table Tale is an exclusive four-hands culinary collaboration at Hoi King Heen, where Hong Kong and Shanghai converge through the artistry of Chinese gastronomy. Bringing together Executive Chinese Chef Yu Chiu Kwan of InterContinental Grand Stanford Hong Kong and Executive Chinese Chef Tank Ding of InterContinental Shanghai Wonderland, the experience celebrates a shared respect for tradition, craftsmanship and innovation.

You are invited on a cross-regional journey of elegant Cantonese flavours and refined Shanghai-inspired creations, expressed through masterful techniques, premium ingredients and thoughtful presentation. Available from 8 May to 30 June 2026, this refined dining experience offers à la carte selections and a curated four-hands menu, each dish telling a poetic story of heritage, creativity and the enduring dialogue between two iconic culinary cultures.

GLUTEN-FREE MENU

Our gluten-free menu offers authentic Cantonese flavours for gluten-intolerant guests — a perfect mix of wellness and tradition

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DRESS CODE:

We appreciate that guests are dressed smart casual at all times and
we respectfully ask gentlemen to refrain from wearing sleeveless shirts, flip-flops or shorts,
and ladies to refrain from wearing flip-flops in the restaurant.

RESERVATION: