Hong Kong: Tin Lung heen

Elisa:

We apologise for not having given as much attention to our food blog as we have been in the past. Well, junior college was especially a big jump from the typical pace that we have been used to during the majority of our school years. Every school day was so much more draining, mentally and physically, and demanding. We would often find ourselves lacking in time, lacking in sleep, and of course lacking in our food journeys, and would desperately treasure every weekend/holiday or even short breaks in between classes that we have. Well, now that all of that is almost over, that means more time for rest and more time for food 🙂
This post has been quite overdue, last June actually, but I never had the time in my hands to write a full length, accurate and descriptive piece. So here’s it, good food can’t wait any longer 🙂
While there may be many Cantonese restaurants in Hong Kong, Tin Lung Heen’s got to be the one that you must go, so that you can tick it off your list and say that you’ve been to one of Hong Kong’s finest restaurants.
Located on the 102nd floor of an already elegant Ritz-Carlton Hotel, Tin Lung Heen not only delivers a modern interpretation of Cantonese food that is presented with refinement and sophistication, but also a magnificent panorama over Tsing Ma Bridge and the boats that dot about Ma Wan Channel. It is a venue that exudes grandeur – traditional Chinese elements of wooden paneling and natural stone tones are contrasted against flashes of flamboyant red leather backed chairs, and a central chandelier constructed of lanterns.
With two Michelin stars under its belt and with the pedigree of a head chef who once headed the kitchen of the famous Spring Moon restaurant at Peninsula Hotel, Tin Lung Heen showcases luxe ingredients being tucked into an extensive array of dim sum and ala carte dishes.
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Golden Shrimp Dumplings with Bamboo Shoots and Asparagus. While the gold bit didn’t do much in terms of taste, it made the dish look all more exquisite and definitely highlighted the details that the chef pays attention to so meticulously. I absolutely love that the skin was especially thin, and the shrimp encapsulated inside was so juicy. The bits of bamboo shoots and asparagus also added a slight contrast in texture which I found particularly distinctive.
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Vegetable Dumplings with Sea Moss and Shiitake Mushroom. Like the Har Gao above, the skin was ever so thin, yet sturdy enough to hold plentiful mushroom and vegetable bits, that every mouthful was assured an explosion of flavours. Is it something about Hong Kong Dim Sum that makes me gasp at every what-may-seem-just-usual dishes, or is it just about the comparatively little fillings that I am used to getting in Singapore’s Dim Sum? Oh well…
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Pan-Fried Wagyu Beef Buns with Black Pepper. So this was actually served upside down. I’m not sure if it was meant to be that way… but it’s definitely not the way that we’re used to. Strange :p I actually found this not to be as greasy as the ones that I have had, and what I absolutely love about this Sheng Jian Bao is the crispy bottom against the soft fluffy top.
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Baked Barbecued Pork Buns with Crust. Unfortunately, this has got to take second spot behind Tim Ho Wan’s Char Siew Bao. While there was quite a balanced ratio between succulent pork and pastry, both the crust and the sauce were slightly sweeter than Tim Ho Wan’s. The sauce was also less gooey, or rather there should be more of it, and so what you’re left with is not a balanced explosion of sweet and savoury, but rather a sweet against sweet mouthful that at times may feel to dry just because there is a slight dearth of that sauce. Don’t get me wrong, this was tasty (that’s why it takes 2nd place, and not 3rd or 4th) and I love my Char Siews, but Tim Ho Wan definitely does it better 🙂
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Char-grilled Barbecued Iberian Pork. Now this is the real deal. Thick and chunky, a charred crispy crust, and a succulent/ever so tender/luscious/juicy interior, this is a dish that MUST NOT be missed when you dine here. It’s better than any other Char Siew/pork dish out there because this is just plain Char Siew goodness. No messing around. And its’ definitely got something to do with Iberian Pork, not just any other pork. Still craving this 😦
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Steamed Crab Claw with Egg White in Hua Diao Wine. While the Char Siew above screams bold in-your-face-i-am-good flavours, this dish on the other was more subtle and calm. The crab claw was especially meaty (just look at that gorgeous piece!) and fresh and definitely not over cooked as it fell of just so easily. The egg was smooth, silky (siky-er than a Chawamushi, really) and of a good consistency. And the sauce adds that umami complement.
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Baked Egg Custard Tarts with Caramel. What I particularly love about Egg Tarts is the flaky pastry crust against the rich sweet custard in the centre. Well, the pastry here is especially flaky, but I also thought that it was slightly too thick. The filling though was absolutely delicious with that hint of caramel and slight burnt top that provided a caramelized flavor.
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Deep-Fried Sesame Dumplings Filled with Egg Custard. Ok I definitely prefer a simple Custard/Salted Egg Yolk Bun to this :p Not a fan of that chewy exterior, while the inside was a little too liquid-y for my liking.
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And Petit Fours (in a Chinese restaurant, PLUS point!). This restaurant definitely takes an additional step to assure you that you will be lavished every step of the way.
Service was impeccable, as the waiter described each dish to us so patiently given our lack of Chinese skills, and also ensure that your cup is filled/plates changed when they needed to. Overall, while prices are admittedly indeed steep, I assure you that with the opulence in every dish, PLUS a spectacular view of Hong Kong, it is definitely worthy every penny.
Tin Lung Heen
Level 102, International Commerce Ctr.

1 Austin Road West

Kowloon, Hong Kong
Tel: 
852 2263 2270
http://www.ritzcarlton.com/en/Properties/HongKong/Dining/tin_lung_heen/Default.htm#
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This entry was posted in Chinese, Hong Kong, Lunch, Travel to eat! :) and tagged , , , , . Bookmark the permalink.

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