Our strive to reach the sky seems to never end and one of the best examples of that is the International Commerce Centre located on the Kowloon peninsula in Hong Kong. The Ritz-Carlton, Hong Kong is the highest hotel in the world at the moment occupying floors 102 to 118 of the mega skyscraper. Make a reservation at the hotel’s signature Cantonese Chinese restaurant Tin Lung Heen and take the lightning fast elevator up to floor 104 and the main reception.
Take the escalators down to Tin Lung Heen at floor 103 and you have entered a restaurant in the sky with floor to ceiling windows extending over two floors. Needless to say that the views from the windows on a clear day are absolutely breathtaking, but not to forget that the interior of the restaurant is topnotch as well with an emphasis on smart and lavish. Also check out the narrow windows into the kitchen to have a sneak look at all the action.
Tin Lung Heen opened its doors in March 2011 so it is still a young restaurant, but it has kicked off at a mighty impressive style. We have received reports regarding issues in the level of service, but if that is fixed the restaurant will have a potential of becoming something truly Amazing considering how good it is already now.
Executive Chef Peter Find manages the restaurant well, but the magic is delivered by Tin Lung Heen’s Chef de Cuisine Paul Lau. He stays faithful to the traditional Cantonese Chinese cuisine, but all he touches will have a twist which feels fresh and innovative. Nothing of his food feels dated; all tastes inspiring and is delicious, indeed. Chef Lau certainly knows how to keep your interest up, his creations will not give you a dull moment. He has more than 30 years of experience working in cities like Beijing, Shanghai, Guangzhou and Dubai among others. He arrived to the Ritz-Carlton, Hong Kong from the competing The Peninsula Hong Kong’s Spring Moon restaurant located at the Kowloon as well.
You have two menus of which one offers a tempting dim sum alternative with many delicious dim sum options on display. Chef Lau has a wide range of dishes on his repertoire which are seasonably changed, but you can have delicacies like chicken and mushroom dumplings with chili Sichuan style or barbecued pork buns or deep-fried shrimp with bamboo pith and salted egg yolk spring rolls to just mention some.
The potential is enormous for Tin Lung Heen and can just the service issues here and there be amended then the sky will be the limit of how far this fantastic Cantonese restaurant can go. Make a reservation now.
Written by Andy