Tin Lung Heen was awarded with a Michelin star shortly after its opening. The Cantonese restaurant deserves the one-star rating with their attentive staff and breathtaking scenic views, perched high above at the Ritz Carlton in the ICC.
You won’t go wrong with their dim sum menu – good choice of ingredients and innovative, unpretentious food pairing.
Matsutake mushroom found their way into pork and shrimp dumplings, replacing the traditionally used Shiitake mushrooms. This gave a fresher taste to the dumplings, redefining it with a new sensation.
Minced beef balls were served with chick broth, with inflused flavours from the flowers of the caterpillar fungus. An interesting mix that pleased my taste buds.
However, not all dishes are great examples of Chinese cuisine. I was left disappointed with their signature dish – braised pork belly with supreme black vinegar. My mom described it as “leftover meat from a broth” when the manager asked for feedback. Quite a harsh comment there, and the manager was speechless.
By the way, don’t miss the X.O, chili sauce. It’s the best tasting one I have had.
Tin Lung Heen (天龍軒)
Address: 102/F, The Ritz-Carlton Hong Kong, International Commerce Centre, 1 Austin Road West, Tsim Sha Tsui
Tel: 852 2263 2270
Visited on: 7 Jan, 2013
Price: Lunch – Dim Sum $HKD68-108 per dish
Recommendations: XO Sauce, Steamed rice roll with barbecued Iberian pork, Baked abalone puffs with minced pork and roasted goose, glutinous rice with foie gras and Chinese mushroom wrapped in lotus leaf, mined beef balls with Chinese herbs in chicken broth.