Lung King Heen (Four Seasons Hotel)

Lung King Heen holds the title of the world's first three-Michelin-starred Chinese restaurant, setting an unmatched standard for dim sum in Hong Kong. Chef Chan Yan-tak's shrimp dumplings and steamed lobster and scallop dumplings define perfection, earning a 95% satisfaction rate in local critic surveys. Outperforming #2 Tim Ho Wan's precision, the Victoria Harbour view and flawless Cantonese cooking justify the HKD 600-1,200 per head price, but bookings require weeks of advance planning.