The view from the 102nd floor alone is almost enough of a reason to dine at Tin Lung Heen, but this excellent Cantonese restaurant would be worth a visit in any location.
Housed in The Ritz-Carlton, Hong Kong, in the ICC building (HK’s tallest), the setting is simply spectacular. The space features high ceilings, dark wood detailing and red accents, with glass cases that bookend the room and glittering corridors leading to private dining areas.
A massive three-tiered chandelier hangs in the center of the main room, its lights like lanterns. Though during the day the space is flooded with natural light thanks to floor-to-ceiling windows.
The polished, professional staff moves gracefully around the room, though the service really begins when you enter the hotel, and doesn’t end until you leave; at its best, the experience is seamless.
Housed in The Ritz-Carlton, Hong Kong, in the ICC building (HK’s tallest), the setting is simply spectacular. The space features high ceilings, dark wood detailing and red accents, with glass cases that bookend the room and glittering corridors leading to private dining areas.
A massive three-tiered chandelier hangs in the center of the main room, its lights like lanterns. Though during the day the space is flooded with natural light thanks to floor-to-ceiling windows.
The polished, professional staff moves gracefully around the room, though the service really begins when you enter the hotel, and doesn’t end until you leave; at its best, the experience is seamless.
Our Inspector's Highlights
• During the day, the restaurant is flooded with natural light, thanks to floor-to-ceiling windows looking not toward the famous skyline of Hong Kong Island, but west over Stonecutters Bridge, the busy port and the hills of Lantau.
• Seafood, including some live selections, figures prominently on the menu, the work of noted chef Paul Lau.
• The ambitious wine list aims to impress with hundreds of references. Bordeaux and Burgundy are amply represented, but there is also deep inventory of Italian wines, including marquee reds from Gaja, Bruno Giacosa and Conterno.
• Seafood, including some live selections, figures prominently on the menu, the work of noted chef Paul Lau.
• The ambitious wine list aims to impress with hundreds of references. Bordeaux and Burgundy are amply represented, but there is also deep inventory of Italian wines, including marquee reds from Gaja, Bruno Giacosa and Conterno.
Things to Know
• The two rows of window seating are most coveted, but every table has a view at this Hong Kong restaurant.
• The Hong Kong restaurant is undoubtedly a power dining address, a great choice on all counts, but it’s popular with families, too, especially on the weekends. That means reservations are essential, whether you want to treat others, or just yourself.
• Dinner is available at Tin Lung Heen seven days a week from 6 until 10:30 p.m. You can stop by for lunch Monday through Friday from 12 to 2:30 p.m., or Saturday and Sunday from 11:30 a.m. until 3 p.m.
• The Hong Kong restaurant is undoubtedly a power dining address, a great choice on all counts, but it’s popular with families, too, especially on the weekends. That means reservations are essential, whether you want to treat others, or just yourself.
• Dinner is available at Tin Lung Heen seven days a week from 6 until 10:30 p.m. You can stop by for lunch Monday through Friday from 12 to 2:30 p.m., or Saturday and Sunday from 11:30 a.m. until 3 p.m.
The Food
• Be sure to indulge in the abundant seafood offerings. Chef Paul Lau’s signature steamed crab claw with egg white and Hua Diao wine is a must-try.
• Don’t miss the barbecued Iberian pork with honey, likely one of the most tender renditions of the classic you’ll encounter.
• A dim sum menu is offered at lunchtime; try the rice rolls with Wagyu beef, shrimp dumplings with black truffle or deep-fried crab cake.
• Don’t miss the barbecued Iberian pork with honey, likely one of the most tender renditions of the classic you’ll encounter.
• A dim sum menu is offered at lunchtime; try the rice rolls with Wagyu beef, shrimp dumplings with black truffle or deep-fried crab cake.
Getting There
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