Lung King Heen (Four Seasons Hotel)

The world's first Chinese restaurant to earn three Michelin stars, Lung King Heen at the Four Seasons delivers flawless Cantonese cooking with a view of Victoria Harbour that is impossible to match. Chef Chan Yan-tak's shrimp dumplings and steamed lobster and scallop dumplings are the benchmark by which all other dim sum is judged. Booking weeks in advance essential. Price per head: HKD 600-1,200.