Tin Lung Heen

Here are three unique or unconventional aspects of the Michelin two-star restaurant Tin Lung Heen in Hong Kong:

1. Sky Dragon Pavilion with Panoramic Views
Tin Lung Heen is aptly named the "sky dragon pavilion" in Chinese and is located on the 102nd floor of the Ritz-Carlton Hong Kong, inside the city's tallest skyscraper, the ICC Building. This lofty position provides spectacular views, with huge windows flooding the room with natural light and offering a perfect setting for sunset or city nightscape viewing. The dining room looks west over the port to Lantau Island rather than the more typical Victoria Harbour skyline view, making it a distinctive visual experience.

2. Lavish Interior Design Featuring Red Wood Veneer and Marble
The restaurant's interior is lavishly appointed with acres of red wood veneer, marble columns, and elegant chandeliers, creating a grand and dramatic ambiance. This blend of contemporary oriental décor with luxurious materials contributes to a unique dining atmosphere that complements the culinary experience.

3. Signature Dishes and Culinary Excellence with a Luxurious Twist
Chef Paul Lau, a master of Cantonese cooking, offers refined authentic Cantonese cuisine including standout dishes like chicken soup with fish maw double-boiled in coconut, honey-glazed Iberian pork char siu, and luxurious weekend-only dim sum. The restaurant also features a premium variety of teas and a wine list with high-end bottles from Burgundy and Bordeaux, emphasizing a special occasion vibe and elevating traditional Cantonese dining to a destination experience.

These elements combine to make Tin Lung Heen a unique Michelin-starred restaurant that stands out for its extraordinary location, opulent design, and elevated Cantonese cuisine.

Most Honored or Signature Ingredients at Tin Lung Heen, Hong Kong

1. Fish Maw

   • Used notably in the double-boiled chicken soup with fish maw served inside a baby coconut. This ingredient is prized for its texture and ability to absorb flavors, contributing to the luxurious and delicate nature of the soup, which is double-boiled for an hour to develop deep, refined flavors.

2. Baby Coconut

   • Integral to the signature fish maw chicken soup, the baby coconut acts as a natural vessel for double boiling the soup, imparting a subtle sweetness and preventing sourness. This technique highlights the restaurant's emphasis on refined Cantonese soup preparation.

3. Honey-Glazed Char Siu (Barbecued Pork)

   • The honey-glazed char siu is a celebrated dish at Tin Lung Heen, known for its tender, juicy texture and smoky-sweet finish. The restaurant uses premium Iberian pork for an elevated take on this classic Cantonese barbecue item, showcasing mastery in balancing sweetness and savory flavors.

4. Crab Coral and Conch

   • Featured in the steamed fish maw stuffed with crab coral and conch, these seafood ingredients add richness and umami complexity, demonstrating the kitchen's skill in combining textures and flavors in dim sum and a la carte dishes.

5. Matsutake Mushroom

   • Used in the double-boiled matsutake mushroom soup with fig and kudzu root, this ingredient is prized for its aromatic and earthy qualities, reflecting the restaurant’s dedication to premium, seasonal ingredients in their soups and vegetarian offerings.

These ingredients are central to Tin Lung Heen’s signature dishes, reflecting a blend of traditional Cantonese culinary techniques with luxurious, high-quality components that define the restaurant’s Michelin-starred status.

Tasting Menu

• 6-Course Lunch: HK$2,380
• 8-Course Dinner: HK$3,480

Signature Dishes

• Steamed Egg Noodles with Crab Meat and Roe: HK$1,180
• Pan-Seared Scallops with Truffle Oil and Foie Gras: HK$1,280

Dim Sum

• Abalone Puff Pastry: HK$2,800
• Lobster Dumplings: HK$3,200