[Hong Kong] When asked for the best dim sum restaurant in Hong Kong, to clarify the atas high end category, most would drop the name of Lung King Heen 龍景軒. After all, it is the only 3 star Michelin Chinese restaurant in the world currently.
Considered as a closed competitor is Tin Lung Heen 天龍軒, if you can, and are willing to pay.
The view literally stole my breath away, the food did too. Located on Level 102 of the Ritz Carlton, the 2-star Michelin restaurant is dramatically elegant with a picturesque view.
It was one of those few restaurants that got my heart beating faster in anticipation as the lift goes higher and higher up. Entering the ravishing restaurant, you feel gold, glitter and glamour almost immediately. The view and interior – I would say modern contemporary meets lavish oriental, is breath-taking.
Service is top-notch gentlemanly. Waiters are all formally dressed in jackets, serving professionally, making sincere recommendations, all in gracious polite demeanour.
Chef Paul Lau Ping Lui is one of the top Cantonese chefs in Hong Kong, with over 34 years of experience, known to combine innovation with traditional cooking techniques.
The 6-course degustation tasting menu is at HK$1,688. Popular dim sum items include Steamed Golden Shrimp Dumplings with Bambo Shoots and Asparagus (HK$86), Baked Abalone Puffs with Roasted Goose (HK$116), Pan Fried Wagyu Beef Buns with Leek, Roasted Barbecued Pork Puffs, and Foie Gras Dumplings wrapped with Shredded Pastry (HK$78). Of course, price is on the very high side too.
Their famed Iberico Pork BBQ Char Siu (HK$268) is sensational. While Hong Kong is famed for its roast pork all over, this, is a class of its own. I have read some reviews that this item is over-rated, but mine was lightly charred, with caramelised sweetish coat on the outside, pork so tender it literally melts in your mouth.
The siew mai is not quite like the ordinary, coming in a basket of two – Steamed Pork with prawn with coriander, and with scallop and tomato.
My friend didn’t like the dumpling because it was huge and tasted ‘porky’, but I liked it precisely it was huge and ‘porky’ in every sense of that word. They were gigantic, fresh and steaming hot, and I almost wanted to pop that entire juicy thing in my mouth.
Tin Lung Heen’s signature dish is the Steamed Crab Claw with Egg White (HK$158) in Hua Diao wine, though I thought the flavour was subtle, meat not fleshy enough, taste too plain to be truly impressionable.
While the bill turned out to be quite substantial (slightly more than a hundred Sing per person), the entire experience at Tin Lung Heen was worth its price. High in level, high in price, but high quality in taste.
Tin Lung Heen 天龍軒
102/F, The Ritz-Carlton Hong Kong, International Commerce Centre, 1 Austin Road West, Tsim Sha Tsui (Kowloon MTR)
Tel: +852 2263 2270
Opening Hours: 12:00pm – 2:30pm, 6:00pm – 10:30pm (Mon to Fri), 11:30am – 3:00pm, 6:00pm – 10:30pm (Sat to Sun)
Dress Code: No beach sandals, open toe shoes, sleeveless shirts and shorts for gentlemen
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