LOOKING out across Victoria Harbour, Tin Lung Heen offers a stunning view to complement its stunning food. Translating to ‘Dragon in the sky’, this luxurious Cantonese restaurant occupies a large part of the 102nd floor of the Ritz-Carlton hotel, with vast windows to let in plenty of daylight at lunch and to make for a great view of the sunset at dinner.
Double-Boiled Chicken Soup with Fish Maw in Baby Coconut
Choose from three dining options – the popular dim sum menu, signature tasting menu or Michelin degustation menu. Whichever you opt for, make sure to sample some of the barbecue pork – Chef Paul Lau’s signature dish. The Michelin degustation menu offers this in the form of simmered fresh abalone with sea salt barbecued pork, osmanthus flower honey and Japanese pumpkin with caviar. An eruption of flavours and textures – the savoury, sticky pork, sweet honey and pumpkin, salty freshness of caviar – combine to create a carefully considered dish.
Skewed Prawns with Jin Hua Ham and Vegetables
Barbecued Iberian Pork
Other highlights include steamed crab claw with egg white and Hua Diao Wine, wok-fried Wagyu beef with matsutake mushroom in black pepper sauce, and chilled mango cream with sago and pomelo.
Steamed Crab Claw with Egg White and Hua Diao Wine
With over 36 years of experience in Beijing, Shanghai, Hong Kong, Guangzhou, Dubai and the UK, Chef Paul Lau is widely acknowledged as one of the top Cantonese chefs in Hong Kong. His adoration for Cantonese food comes from its focus on the natural flavour and freshness of ingredients.
Chef Paul Lau
The elegant presentation, thoughtful compositions and overall culinary excellence leave no doubt as to why Tin Lung Heen has earned its distinction of two Michelin stars. Refined dining at its best.
by Alicia Pountney
Prices start from HK $1,928 per person for the Michelin degustation menu, with wine pairings available at an additional cost.
Level 102, International Commerce Centre, 1 Austin Road West, Kowloon, Hong Kong