Personal|11-03-2025

Tin Lung Heen

Perched on the 102nd floor of The Ritz-Carlton Hong Kong, Tin Lung Heen offers a breathtaking blend of culinary mastery and sky-high elegance. Holding two Michelin stars, it’s led by Chef Paul Lau Ping-Lui, one of Hong Kong’s most respected Cantonese chefs. With over four decades of experience, Lau is known for his artistry with abalone, seafood, and delicate double-boiled soups — dishes that honour tradition while refining texture, clarity, and depth.

The Black Pearl Degustation Menu showcases Tin Lung Heen’s precision and sophistication. Highlights include a Baked Hiroshima Oyster in Red Wine Sauce, Barbecued Pork with Osmanthus Flower Honey, and a crisp Lotus Root Cake with Lobster. Further courses like Deep-Fried Crab Shell with Crab Meat and Onion and Double-Boiled Chicken Soup with Fish Maw in Baby Coconut reveal layers of sweetness and umami. Signature mains — Braised Abalone with Shiitake Mushroom, French Duck Leg with Sautéed Conch, and Braised Rice Noodles with Scallop in Supreme Soy Sauce — display classic Cantonese craftsmanship elevated to haute cuisine. The meal closes with Sweetened Bean Curd Cream with Pigeon Eggs and a Baked Egg Custard Tart, a graceful nod to Hong Kong’s dessert heritage.