Usually for my final evening in any town I try to dine at a nice restaurant that offers a tasting menu. I decided to make a reservation at Tin Lung Heen located inside The Ritz-Carlton in West Kowloon.
The luxurious restaurant serves refined authentic Cantonese cuisine and currently possesses two Michelin stars.
Michelin-starred Chef Paul Lau Ping Lui is highly regarded as one of the top Cantonese chefs in Hong Kong.
The restaurant is on the 102nd floor. I was seated at a small table next to the floor-to-ceiling windows.
The large windows offered a dramatic view of Victoria Harbour and the Hong Kong skyline.
They offer a few different tasting menus. I went with their Signature Tasting Menu featuring the chef’s premium selection of dishes. It cost HK$2,102 (around $265). They also offer a wine paring for an additional HK$1,550 ($195), but I actually decided not to do it this time.
The tasting started off with a glass of champagne selected by the Sommelier.
The first course was a trio of small bites. It included their signature barbecued Iberian pork with honey, chilled shredded abalone with jellyfish in sesame oil, and soy sauce chicken with ginger.
The pork was very tender and slightly sweet from the honey glaze.
Instead of the wine paring, I just enjoyed a couple glasses of Cloudy Bay Sauvignon Blanc from New Zealand.
The next dish was a deep-fried crab shell filled with crab meat and onion. It was excellent. It was one of my favorite dishes.
The side of fried pickled ginger complimented the richness of the dish perfectly.
Next up was the double-boiled chicken soup with fish maw in a baby coconut.
The soup was flavorful with a refreshing tang from the coconut. The fish maw added a unique texture and it’s supposedly a great source of collagen.
The next dish was interesting and something I’ve never had before. It was braised bamboo fungus wrapped around spinach and topped with black truffle. I liked it.
The last savory course was a bowl of beef fried rice with egg and green onion. I was pretty full at this point and found it a bit too carb heavy to end a meal. I did appreciate how every dish was served piping hot and only made once I finished the previous dish.
It was time for a few of the chef’s specialty desserts and they did not disappoint. The coconut red bean ball and sugar cookie were delightful. The deep-fried sesame ball filled with egg custard was amazing. I could’ve easily eaten a few more of those.
The chilled mango cream with sago and pomelo was fabulous. Sago is a starch taken from the center of sago palm stems, it’s similar to tapioca. Pomelo is a citrus fruit similar to a large grapefruit. It all made for a refreshingly sweet combination to end the tasting.
A cute box of toothpicks was placed on the table soon after.
I was given a bag of their special tea blend to take with me as well.
I can’t forget to mention the incredible service my waiter provided. He always checked on me, explained every dish, and made conversation.
I was all set and he showed me to the bathroom where I passed their caviar bar.
He even offered to take a couple pictures of me in their impressive wine cellar hallway lined with lights, gold, glass, and mirrors.
Dinner at Tin Lung Heen was great. The service was outstanding. The food was tasty and it was nice to try some unique ingredients. I enjoyed every course. The only one I didn’t care for much was the fried rice at the end.
It was my final night and I had to enjoy a couple more drinks before calling it a night. Luckily, the bar I wanted to go to was also within The Ritz-Carlton. How convenient!
Tin Lung Heen
Level 102, International Commerce Centre
1 Austin Road West
Tsim Sha Tsui, Kowloon, Hong Kong