HONG KONG — Di King Heen, the acclaimed Cantonese fine-dining restaurant housed within the Royal Plaza Hotel in Kowloon, has once again secured the “Most Favorite Hotel Chinese Restaurant” title at U Food’s “My Favorite Restaurant Election 2026.” To celebrate the recognition and the peak season for hairy crabs, the restaurant has unveiled a limited-time “Autumn Chrysanthemum Crab Banquet,” offering a luxurious showcase of Jiangsu hairy crab and refined seasonal dishes. The banquet runs through December 18, 2026, and is priced at HK$798 per person (minimum two diners, plus service charge).
Award-Winning Pedigree
Di King Heen has built a reputation for modern Cantonese cuisine rooted in tradition and driven by innovation. Under the direction of Chinese Culinary Director Jiang Zhaoqi, the culinary team sources premium seasonal ingredients and blends classical knife techniques with contemporary presentation. The restaurant’s excellence was further recognized at HOFEX 2025’s Hong Kong International Culinary Competition, where it earned the prestigious Gold Bauhinia Cup award – the highest honor in Chinese cooking. These accolades underscore the restaurant’s commitment to delivering outstanding dining experiences.
A Feast for Autumn
The “Autumn Chrysanthemum Crab Banquet” takes full advantage of the season’s finest offerings. The centerpiece is the Steamed Jiangsu Hairy Crab, a generous six-tael male crab prepared simply to preserve the rich, creamy roe and sweet, succulent meat. Complementing the crab is a duo of creative dim sum: the Black Caviar Crab Roe Soup Dumplings burst with savory broth and umami, while the Beetroot Crab Meat Har Gow feature a striking pink wrapper filled with fresh crab and shrimp.
Hearty winter classics also feature prominently. Diners can choose between Chrysanthemum Five-Snake Stewed Fish Maw – a slow-simmered broth with shredded snake meat, fish maw, and herbs – or a milder Almond White Chicken and Conch with Fish Maw Soup, both designed to nourish and warm. Other highlights include Black Gold Soy Sauce Pan-Seared Marble Goby Fish Ball, served crispy and tender, and King Crab Meat Garlic Sticky Rice, a satisfying finale.
Sweet Conclusions and Special Offers
The banquet concludes with Ginger Tea Steamed Milk Pudding and Mini Red Bean Pudding, traditional desserts that provide a soothing end to the meal. Each guest also receives a complimentary tin of King Crab Century Egg Abalone, an exclusive gift for the season.
The menu is priced at HK$798 per person (minimum two diners, plus service charge) and includes a choice of aged Shaoxing wine or black sugar ginger tea. Bookings are available from 6 pm to 10 pm until December 18.
Di King Heen’s continued success reflects a broader trend in Hong Kong’s hotel dining scene, where established restaurants are blending heritage with refined contemporary techniques. For crab enthusiasts and lovers of premium Cantonese cuisine, the “Autumn Chrysanthemum Crab Banquet” offers a timely opportunity to savor the season’s best in an elegant setting.
Di King Heen
3/F, Royal Plaza Hotel, 193 Prince Edward Road West, Hong Kong
Phone: 2622 6161
Website: www.royalplaza.com.hk