Authentic Cantonese in a Refined Atmosphere

A popular venue for Hong Kong’s traditional Dim Sum, Tin Lung Heen also features an elegant setting, impeccable service and a spectacular view from the 102nd floor.

Award-Winning Tasting Menus

Experience our six-course degustation menu, showcasing the brilliant presentation and overall culinary excellence that have earned Tin Lung Heen the distinction of two Michelin stars.

Indulge in Our Chef’s Signature Dish

Our most popular specialty by far is the chef’s signature barbecued Iberian pork; a tender siu mei treasure char-roasted in an outstanding marinade.

Tin Lung Heen Specialties

From Dim Sum service to delicate egg custard tarts to an expansive menu of live seafood, we offer a number of elegantly prepared traditional Cantonese dishes.

Meet Our Chef de Cuisine

Michelin-starred Chef Paul Lau Ping Lui is regarded as one of the top Cantonese chefs in Hong Kong. He has over 34 years of experience in Chinese culinary arts.

Planning Your Next Event

We would be honored to host your special event, meeting or celebration in one of seven luxuriously appointed private rooms. Please inquire within for details.

    • ABALONE AND DRIED SEAFOOD

    • Braised whole Yoshihama abalone (16 head) in supreme sauce

    • Braised whole Yoshihama abalone (28 head) in supreme sauce

    • Braised abalone cube with foie gras in supreme sauce

    • Braised sea cucumber with onion in supreme sauce

    • Braised superior sea cucumber filled with shrimp mousse and roe

    • Braised softshell turtle and goose web in supreme oyster sauce

    • Braised sliced abalone in supreme oyster sauce

    • BARBECUED SPECIALTIES

    • Tin Lung Heen Peking duck

    • Roasted crispy suckling pig served with Chinese puff

    • Char-grilled barbecued Iberian pork

    • Roasted barbecued goose

    • Deep-fried chicken with fermented bean curd sauce

    • Roasted baby duck in X.O. sauce

    • Chef’s signature barbecued combination

      • Marinated chicken in soy sauce 
      • Roasted barbecued goose 
      • Crispy roasted pork belly 
      • Marinated beef shin 
      • Sliced preserved pig knuckle 
      • Jelly fish

    • DESSERTS

    • Double-boiled milk custard with ginger with bird’s nest

    • Chilled milk jelly with black truffle

    • Traditional baked egg custard tarts

    • Chilled coconut and red date jelly

    • Deep-fried egg pastry with lemon and honey

    • Deep-fried sesame dumplings filled with egg custard

    • Chilled mango cream with sago, pomelo and aloe vera

    • Sweetened red bean cream with lotus seeds and lily bulbs

    • MEAT

    • Pan-fried Kurobuta pork rolled with foie gras

    • Braised pork belly with supreme black vinegar

    • Sautéed Wagyu beef with dried garlic and onion

    • Simmered beef brisket with white asparagus in bouillon

    • Braised beef cheek with tomato and thyme

    • Braised sliced lamb with lily bulb in sugar and vinegar sauce

    • Steamed minced pork with diced abalone in lotus leaf

    • Pan-fried beef fillet with Japanese green pepper in superior soy sauce

    • RICE AND NOODLES

    • Fried rice with diced abalone, duck and shrimp wrapped in lotus leaf

    • Fried rice with scallops, garoupa and garlic

    • Baked seafood fried rice in whole pumpkin

    • Fried rice noodle with beef fillet in dark soy sauce

    • Pan-fried vermicelli with shrimps in black bean sauce

    • Tossed thick noodle with bean sprouts in abalone sauce

    • Stewed e-fu noodle with shredded garoupa, green onion and ginger

    • Crispy noodle with abalone and chicken in fermented bean paste

    • SOUPS

    • Double-boiled chicken with fish maw in baby coconut

    • Double-boiled sea conch with abalone and dried fig

    • Double-boiled softshell turtle with antler and francolin

    • Braised pumpkin with fresh crab meat

    • Braised asparagus with scallops

    • Hot and sour soup with sea cucumber

    • Braised shredded duck with conpoy and fish maw

    • Double-boiled Jinhua ham with mushroom and cabbage

    • APPETIZERS, COLD DISHES AND SNACKS

    • Crispy beef brisket with gravy

    • Chilled shredded abalone with jelly fish in sesame oil

    • Deep-fried shrimp toast

    • Shredded eel with mustard

    • Deep-fried crab cake with onion

    • Wok-fried soft shell crab with black pepper and osmanthus honey

    • Crispy roasted pork belly

    • Pan-fried vegetarian bean curd skin roll

    • Tossed shredded chicken with green onion and chili oil

    • BIRD’S NEST

    • Braised superior bird’s nest with lobster

    • Steamed egg white with bird’s nest and caviar

    • Braised superior bird’s nest filled in bamboo piths

    • Sautéed egg with black truffle and superior bird’s nest

    • Bird’s nest soup with crab roe

    • Bird’s nest soup with lobster

    • LIVE SEAFOOD

    • Steamed Live Fish

      Spotted garoupa, pink garoupa
      Macau sole and others

    • Live Lobster

      Wok-fried with spring onion and ginger;
      Steamed with garlic;
      Stir-fried in black bean sauce;
      Stewed with superior soup;
      Steamed with Jinhua ham and Hua Diao wine

    • Live Prawns

      Poached;
      Salted and chili;
      Pan-fried in soy sauce;
      Steamed with garlic;
      Drunken with Hua Diao wine

    • Live Crab

      Steamed with ginger and green onion;
      Wok-fried with spring onion and ginger;
      Steamed with Hua Diao wine;
      Stir-fried in black bean sauce;
      Salted and chili;
      Wok-fried in soy sauce;
      Steamed with egg white

    • POULTRY

    • Stir-fried sliced pigeon and Jinhua ham served with Chinese puff

    • Stir-fried minced pigeon with chicken liver and bamboo shoots

    • Deep-fried crispy chicken

    • Steamed chicken with mushrooms and Jinhua ham in Hua Diao wine

    • Stewed chicken with preserved vegetable

    • Deep-fried duck rolls with mango sauce

    • Crispy duck fillet coated with almonds

    • SEAFOOD

    • Steamed crab claw with egg white in Hua Diao wine

    • Deep-fried crab shell filled with crab meat and onion

    • Fried King prawn with cheese

    • Steamed scallops with egg yolk, crab roe and black garlic

    • Pan-fried U.S. jumbo oyster with soy sauce and sake

    • Sautéed lobster with porcini mushrooms and coriander in superior sauce

    • Sautéed prawns skewed with Jinhua ham and vegetable

    • Sautéed sliced sea conch with asparagus in X.O. sauce

    • Deep-fried scallops with salted egg yolk

    • Wok-fried garoupa fillet with silver needlefish

    • Braised garoupa belly with gluten in black bean sauce

    • VEGETARIAN

    • Braised bamboo piths filled with black truffle

    • Stir-fried seasonal crunchy vegetables served in a crispy nest

    • Braised assorted vegetables and deep-fried shredded mushroom in honey sauce

    • Braised bean curd with brown fungus, wolfberry and red ginseng

    • Braised Chinese cabbage and sea moss rolls sided with ginkgo

    • Stir-fried dried bean curd with bean sprouts and mushroom

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    • Chilled mango cream with sago, pomelo and aloe vera

    • Sweetened red bean cream with lotus seeds and lily bulbs

    • Minced mud carp fish balls stuffed in winter melon

    • Chicken feet in soy sauce

    • Minced beef balls with Chinese herbs in chicken stock

    • Barbecued pork buns

    • Steamed sesame buns

    • Pork wontons with chili oil in Sichuan style

    • Steamed chicken feet in supreme X.O. sauce

    • Braised pork belly with supreme black vinegar

    • Glutinous rice with foie gras and Chinese mushroom wrapped in lotus leaf

    • Traditional sponge cake

    • Steamed rice roll with barbecued Iberian pork

    • Steamed rice roll with shrimps and morel mushroom

    • Steamed rice roll with deep-fried seafood spring roll

    • Steamed rice roll with beef, water chestnut and bamboo piths

    • Steamed rice roll with green onion and conpoy

    • Minced beef balls with Chinese herbs in chicken stock

    • Glutinous rice with foie gras and Chinese mushroom wrapped in lotus leaf

    • Pork wontons with chili oil in Sichuan style

    • Steamed rice roll with barbecued Iberian pork

    • Steamed rice roll with shrimps and morel mushroom

    • Steamed rice roll with green onion and conpoy

    • Baked abalone puffs with minced pork and roasted goose

    • Baked crab meat puffs with cheese

    • Deep-fried glutinous rice dumplings with conpoy

    • Deep-fried spring rolls with peppers and salted egg yolk

    • Pan-fried turnip cake in supreme X.O. sauce

    • Baked barbecued pork buns with crust

    • Double-boiled milk custard with ginger with bird’s nest

    • Chilled milk jelly with black truffle

    • Weekend

    • Crispy beef brisket with gravy

    • Chilled shredded abalone with jelly fish in sesame oil

    • Deep-fried shrimp toast

    • Shredded eel with mustard

    • Deep-fried crab cake with onion

    • Crispy roasted pork belly

    • Pan-fried vegetarian bean curd skin roll

    • Tossed shredded chicken with green onion and chili oil

    • Soup dumpling with sea cucumber in supreme stock

    • Golden shrimp dumplings with bamboo shoots and asparagus

    • Shrimp and vegetable dumplings with spicy cod roe

    • Dumplings with egg white and scallop

    • Pork and shrimp dumplings with matsutake mushroom

    • Pork ribs with garlic

    • Vegetable dumplings with porcini mushroom

    • Baked abalone puffs with minced pork and roasted goose

    • Pan-fried Wagyu beef buns with black pepper

    • Baked crab meat puffs with cheese

    • Deep-fried glutinous rice dumplings with conpoy

    • Deep-fried spring rolls with peppers and salted egg yolk

    • Pan-fried turnip cake in supreme X.O. sauce

    • Baked barbecued pork buns with crust

    • Roasted barbecued duck puffs with pine nuts

    • Deep-fried seafood dumplings

    • Double-boiled milk custard with ginger with bird’s nest

    • Chilled milk jelly with black truffle

    • Traditional baked egg custard tarts

    • Chilled coconut and red date jelly

    • Deep-fried egg pastry with lemon and honey

    • Deep-fried sesame dumplings filled with egg custard

    • Traditional baked egg custard tarts

    • Chilled coconut and red date jelly

    • Deep-fried egg pastry with lemon and honey

    • Deep-fried sesame dumplings filled with egg custard

    • Deep-fried sesame dumplings filled with egg custard

    • Chilled mango cream with sago, pomelo and aloe vera

    • Sweetened red bean cream with lotus seeds and lily bulbs

    • Weekday

    • Crispy beef brisket with gravy

    • Chilled shredded abalone with jelly fish in sesame oil

    • Deep-fried shrimp toast

    • Shredded eel with mustard

    • Deep-fried crab cake with onion

    • Crispy roasted pork belly

    • Pan-fried vegetarian bean curd skin roll

    • Tossed shredded chicken with green onion and chili oil

    • Soup dumpling with sea cucumber in supreme stock

    • Golden shrimp dumplings with bamboo shoots and asparagus

    • Shrimp and vegetable dumplings with spicy cod roe

    • Pork and shrimp dumplings with matsutake mushroom

    • Vegetable dumplings with porcini mushroom

    • Steamed chicken feet in supreme X.O. sauce

    • Braised pork belly with supreme black vinegar

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Addresss:

Tin Lung Heen
Level 102, International Commerce Ctr.
1 Austin Road West

Phone:

852 2263 2270

Fax:

852 2263 2272

Restaurant Manager:

rc.hkgkw.tinlungheenmgr@ritzcarlton.com

Email the Chef:

rc.hkgkw.chefdecuisine@ritzcarlton.com

Valet Parking Available:

2 hours complimentary parking upon consumption of HK$500 for lunch

3 hours complimentary parking upon consumption of HK$800 for dinner

Gift Cards:

Treat a friend, loved one or business associate to a luxurious dining experience with
The Ritz-Carlton Gift Card.
Learn More »

The Ritz-Carlton, Hong Kong

Reservations at Tin Lung Heen

The elegant atmosphere and exciting Dim Sum offerings at Tin Lung Heen make it the perfect destination for casual drinks, dinner or special celebrations.

We gladly accept reservations for dining at Tin Lung Heen via email or through our reservations line. For more intimate occasions, explore our private dining experiences.

Make your reservations:

•  By Phone: (852) 2263 2270
•  By Email: restaurantreservation.hk@ritzcarlton.com

Call To Make A Dining Reservation : 852 2263 2270

Hong Kong International Airport


Twenty minutes from Hong Kong International Airport by Airport Express Line.

Kowloon Station (Hong Kong Airport Express)


The Ritz-Carlton, Hong Kong is located right above Kowloon Station and the bus terminus.

Directions Access to and from the Kowloon Station to The Ritz-Carlton, Hong Kong.

Central Station (Hong Kong MTR)

If you are transiting from the Central Station of the Hong Kong MTR, interchange from Island Line to Tung Chung Line. Take one stop to Kowloon Station then use Exit C1/D1 to access to The Ritz-Carlton, Hong Kong.

Directions Access to and from the Kowloon Station to The Ritz-Carlton, Hong Kong.

China Coach Terminus (From Shenzhen Airport to Kowloon Hong Kong/From Hong Kong to Shenzhen Airport China)


If you are traveling by China coach, the China Coach Terminus is located in the Elements Shopping Mall, which is situated at the podium level of the International Commerce Centre. The Ritz-Carlton, Hong Kong is just 5 minutes away.

Restaurant Team

Paul Lau Ping Lui, Chef de Cuisine

Michelin-starred Chef Paul Lau Ping Lui is highly regarded as one of the top Cantonese chefs in Hong Kong. He is an expert in Chinese culinary arts with over 34 years of experience in Beijing, Shanghai, Hong Kong and Guangzhou, as well as in Dubai and the UK. Combining innovation with traditional cooking methods and techniques, as well as inspiration from the local culture and surrounding environment, Chef Lau presents refined authentic Cantonese cuisine at its best.

Hang Wu, Dim Sum Chef

Over the last 17 years, Chef Hang Wu has built 17 years of culinary industry experience working in various renowned Chinese restaurants. He specializes in authentic Dim Sum and fuels an enormous amount of enthusiasm and determination into creating an innovative menu that will delight the diverse palates of his guests.

Eddie Lam, Restaurant Manager

With over 13 years of experience working at restaurants across China and Italy, Eddie Lam has an extensive knowledge of the food and beverage industry. His background includes leading the banqueting teams at a number of respected international hotel chains.

Private Dining

For intimate occasions, special celebrations or entertaining corporate clients, we invite you to host your event in one of our eight elegant private dining rooms.

Our venues are currently able to accommodate a wide range of group sizes, from relaxed parties of six to larger events of up to 36. To reserve a private dining venue, please contact Restaurant Reservations:

•  By Phone: (852) 2263 2270
•  By Email: restaurantreservation.hk@ritzcarlton.com

Awards

Tin Lung Heen has been recognized with a Michelin-star rating for two consecutive years for it’s superior service, unparalleled ambience and innovative cuisine:

•  Two Michelin stars award from Michelin Guide Hong Kong & Macau 2013
•  One Michelin star award from Michelin Guide Hong Kong & Macau 2012

The most recent accolade in the 2013 Michelin Guide made Tin Lung Heen one of only six Cantonese restaurants in Hong Kong to garner the two-star accolade.