Tin Lung Heen
Tin Lung Heen serves Cantonese fine dining at literally the highest level
Ringed by a seemingly infinite hallway of crystal mirrors and operatic floor-to-ceiling vistas of nearby West Kowloon, the sensation of dining at Tin Lung Heen is one that’s heady with imperial splendour. From this celestial perch on the 102nd storey of The Ritz-Carlton hotel, chef Paul Lau crafts award-winning dishes that soar on-high with the aid of five-star produce, sourced from around the globe. The restaurant’s seasonal menus tend to emphasise classic Cantonese delicacies in the vein of mantis shrimp and bird’s nest, but it’s the comparatively humble items (a plateful of delicately fatty char siu) that elicit the most joy.
- Barbecued Iberian pork with honey
- Steamed crab claw with egg white and hua diao wine
- Double-boiled chicken soup with fish maw in baby coconut
For more interesting value-led wines, request a copy of the sommelier’s ‘by the glass’ shortlist.
|Accept Credit Card||Yes|
|Bring Your Own Bottle||Yes|
|Private Room Description||7 rooms for 6-36 persons|
|Dress Code||Smart Casual|
|Corkage Charge||HK$500-$1,000 per bottle|