It felt like I have been away from work for a long time but a quick check with my calendar confirmed that it was only 3 days ago that I was actually working from home. All of a sudden, I found my New Year holiday coming to a close but the fortunate part was the fact that I still have one more thing to look forward to - and that's today's lunch at Tin Lung Heen (天龍軒).
I actually forgot when I called to make this booking. It had to be quite a long time ago. Everything worked out just perfectly with only one exception - I didn't ask for these tables by the window (why I asked for the sofa seats I had no clue).
As soon as we were seated, we were offered some caramelized sesame walnuts to start the meal. I took the liberty of ordering for everyone this afternoon and instead of ordering from the a la carte, I went straight for the executive lunch menu like I usually do.
Barbecued pork with osmanthus flower honey (桂花蜜汁叉燒) - Very tender and juicy with the flavors wonderfully enhanced by the osmanthus honey. Very nice start.
Steamed turnip cake and preserved meat topped with fish maw in XO chili sauce (XO 醬花膠蘿蔔糕) - The turnip cake was really soft and wobbly. Nice extra kick from the XO chili sauce but no sign of the fish maw.
Double-boiled pork shin soup with fig and Asian moon scallop (豬腱無花果燉日月魚) - I could never get bored of Tin Lung Heen's double-boiled soup because they always seem to have a very good one here whenever I come. This was boiled with pork shin, Asian moon scallop and fig. Look at the size of that piece of fig!?
The soup was very very sweet. It's exactly the kind of soul-warming soup that lure me back every time. For me, easily the best dish of the meal.
Pan-fried scallop with red bell pepper served with crispy toast (脆餅紅甜椒煎帶子) - I was critical of this very same dish during my last visit largely because of its rubbery texture. Nice to see that they changed things up a bit. The Hokkaido scallops were a lot more tasty this time.
Sautéed Chinese kale with ginger (薑汁炒芥蘭) - Always love the crunch from these sautéed kale.
Wok-fried beef rib with black fungus in oyster sauce (蠔油雲耳牛肋肉) - The beef rib was really succulent but I wasn't impressed with the way that they took away all the flavors of the beef (in exchange for the texture?).
Fried rice with diced abalone, goose and shrimp wrapped in lotus leaf (鮑粒荷葉飯) - At this point, we already had a fair amount of food. I don't know about the rest of the gang but I was stuffed. I decided to finish my fried rice though. This was just lukewarm when it was served but the rice tasted pretty good after absorbing the fragrance from the lotus leaf and sauce from the abalone and goose.
Chilled milk pudding with snow swallow (雪燕鮮奶布甸) - Very wobbly texture which meshed well with the "snow swallow".
Steamed dumpling with red bean paste and vintage tangerine peel (陳皮紅豆沙水晶餅) - Not bad.
As I said last time we were here, I've never recalled a bad dining experience at Tin Lung Heen. Everything seems to be spot on every time and it's not just the incredible view and Michelin starred dishes. Service warrants a lot of praise as well.
Food Rating: 7.5/10
Price: $$$$
Address: 102/F, The Ritz-Carlton Hong Kong, International Commerce Centre, 1 Austin Road West, Tsim Sha Tsui, Hong Kong
Closest Metro Station: Kowloon
Tel: +852 2263-2270
Website: www.ritzcarlton.com/en/hotels/china/hong-kong/dining/tin-lung-heen
Opening Hours: 12:00pm - 2:30pm, 6:00pm - 10:30pm (Mon - Fri), 11:30am - 3:00pm, 6:00pm - 10:30pm (Sat - Sun)
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