Dragon King Restaurant

Chef Wong Wing Chee aims to stimulate every sense with his contemporary Cantonese dishes since opening in 2004. Whether it’s a sea cucumber the size of your arm, a tower of shellfish, or abalone air-freighted live from New Zealand, the seafood is always fresh and so are the ideas. Known for using delicacies referred to as 'treasures of the sea', the restaurant group now has nine branches across Hong Kong, Shanghai and Macau. For the quality and innovation in this smart dining room, it’s worth paying for the seafood’s airfare.