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.

    • APPETIZERS, COLD DISHES AND SNACKS

    • Chilled shredded abalone with jelly fish in sesame oil

    • Deep‐fried shrimp toast

    • Deep‐fried shredded eel in sweet and sour sauce

    • Wok‐fried frog’s legs with salt and chili

    • Crispy beef brisket with citrus and bonito sauce

    • Wok‐fried soft shell crab with port wine sauce

    • Crispy roasted pork belly

    • Pan‐fried bean curd sheet filled with tomato and pepper

    • Tossed bean noodle with shredded chicken

    • BIRD’S NEST

    • Braised lobster, superior bird’s nest with egg white

    • Braised bamboo piths filled with superior bird’s nest and caviar

    • Steamed crab claw with superior bird’s nest

    • Braised superior bird’s nest with crab roe

    • Bird’s nest soup with crab meat

    • Bird’s nest soup with scallop and Jin Hua ham

    • SOUPS

    • Double‐boiled chicken with fish maw in baby coconut

    • Double‐boiled conch with dendrobium and dried fig

    • Double‐boiled wild chicken with deer sinew and cordyceps

    • Braised crab meat soup with edamame

    • Braised scallop soup with lily bulbs

    • Hot and sour soup with lobster

    • Braised shredded abalone and roasted duck soup with bamboo piths

    • Double‐boiled winter‐melon with conpoy and Jin Hua Ham

    • SEAFOOD

    • Steamed crab claw with egg white in Hua Diao wine

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

    • Braised king prawn with garlic and butter

    • Steamed abalone with black truffle and egg

    • Stewed jumbo oyster in port wine sauce

    • Sautéed lobster with porcini mushrooms and coriander in superior sauce

    • Sautéed prawns skewed with Jinhua ham and vegetables

    • Sautéed sliced conch with white asparagus in chili bean paste

    • Wok‐fried scallops with bamboo shoots

    • Wok‐fried garoupa fillet with Sakura shrimp

    • Braised garoupa belly with Shiitake mushroom in chu hou sauce

    • POULTRY

    • Stir‐fried sliced pigeon with fungus in black bean sauce

    • Stir‐fried minced pigeon with pine nuts and chives

    • Deep‐fried crispy chicken

    • Stewed chicken with mined ginger

    • Stewed chicken with preserved vegetable

    • Deep‐fried sliced duck with pineapple and young ginger

    • Stir‐fried shredded duck with bamboo shoot in satay sauce

    • RICE AND NOODLES

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

    • Fried rice with egg white and conpoy

    • Fried rice with pine nuts, taro and preserved vegetables in coconut sauce

    • Fried rice noodle with beef fillet in dark soy sauce

    • Stewed e‐fu noodle with seafood and shiitake mushroom

    • Tossed thick noodle with bean sprouts in abalone sauce

    • Fried vermicelli with pork and shrimps in sweet and sour sauce

    • Crispy noodle with abalone and chicken in fermented bean paste

    • BARBECUED SPECIALTIES

    • Tin Lung Heen Peking duck

    • Roasted crispy suckling pig served with Chinese puff

    • Char-grilled barbecued Iberian pork

    • Roasted goose with plum sauce Regular portion

    • Deep‐fried chicken in X.O. chili sauce

      Half piece

    • Marinated duck in traditional “Chiu Chow” style

      Whole piece

    • Chef’s signature barbecued combination

      • Marinated chicken in soy sauce of your choice
      • Roasted goose with plum sauce
      • Crispy roasted pork belly
      • Marinated beef shin
      • Pig knuckle or
      • Jelly fish

    • 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 sea cucumber in supreme sauce

    • Braised sea cucumber with whole garlic and bean paste

    • Braised superior sea cucumber filled with shrimp mousse and crab roe

    • Braised goose web with Shiitake mushroom in supreme sauce

    • Braised sliced abalone in supreme oyster sauce

    • LIVE SEAFOOD

    • Steamed Live Fish

      Spotted garoupa, pink garoupa 
      Red spotted garoupa or 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
      Flambé

    • 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

    • MEAT

    • Pan‐fried Kurobuta pork rolled with foie gras

    • Braised pork belly with supreme black vinegar

    • Sautéed Wagyu beef with Japanese green pepper

    • Braised beef brisket with turnip in fermented bean paste

    • Braised sliced lamb with straw mushroom and scallions

    • Steamed minced pork with dried shrimp and conpoy

    • Sautéed beef fillet with pumpkin in sweet and sour sauce

    • VEGETARIAN

    • Braised bamboo piths filled with black truffle

    • Crispy rice and bamboo shoots with mayonnaise

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

    • Braised bean curd with sea moss

    • Steamed bean curd skin rolled with edmame and ginseng

    • Stir‐fried pitaya flower with mushroom and preserved vegetables

    • DESSERTS

    • Double‐boiled milk custard with bird’s nest and ginger sauce

    • Chilled milk jelly with black truffle

    • Baked egg custard tarts with caramel

    • Chilled coconut and red date jelly

    • Baked bean curd puffs

    • Deep‐fried sesame dumplings filled with egg custard

    • Chilled mango cream with sago, pomelo and aloe vera

    • Sweetened longan soup with lotus seeds and red dates

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    • Weekday

    • Crispy beef brisket with citrus and bonito sauce

    • Chilled shredded abalone with jelly fish in sesame oil

    • Deep-fried shrimp toast

    • Deep-fried shredded eel in sweet and sour sauce

    • Wok-fried frog’s legs with salt and chili

    • Crispy roasted pork belly

    • Pan-fried bean curd sheet filled with tomato and pepper

    • Tossed bean noodle with shredded chicken

    • Soup dumpling with fish maw in supreme stock

    • Golden shrimp dumplings with bamboo shoots and asparagus

    • Steamed crab meat dumplings with conpoy and cabbage

    • Pork and shrimp dumpling & Pork and scallop dumpling

    • Barbecued pork buns

    • Vegetable dumplings with sea moss and shiitake mushroom

    • Steamed chicken feet in supreme black bean sauce

    • Baked egg custard tarts with caramel

    • Chilled coconut and red date jelly

    • Baked bean curd puffs

    • Deep-fried sesame dumplings filled with egg custard

    • Chilled mango cream with sago, pomelo and aloe vera

    • Sweetened longan soup with lotus seeds and red dates

    • Minced cuttlefish balls stuffed in winter melon

    • Chicken feet in soy sauce

    • Minced beef balls with Chinese herbs in chicken stock

    • Barbecued pork buns

    • Steamed red bean buns

    • Pork wontons with ginger and spring onion

    • Steamed chicken feet in supreme black bean sauce

    • Braised pork belly with supreme black vinegar

    • Glutinous rice with abalone and Chinese mushroom wrapped in lotus leaf

    • Traditional sponge cake with taro curd

    • Steamed rice roll with barbecued Iberian pork

    • Steamed rice roll with shrimps and morel mushroom

    • Steamed rice roll with scallops

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

    • Steamed rice roll with conpoy and dried shrimps

    • Chilled mango cream with sago, pomelo and aloe vera

    • Sweetened longan soup with lotus seeds and red dates

    • Braised pork belly with supreme black vinegar

    • Minced beef balls with Chinese herbs in chicken stock

    • Glutinous rice with abalone and Chinese mushroom wrapped in lotus leaf

    • Pork wontons with ginger and spring onion

    • Steamed rice roll with barbecued Iberian pork

    • Steamed rice roll with shrimps and morel mushroom

    • Steamed rice roll with conpoy and dried shrimps

    • Baked abalone puffs with minced chicken

    • Baked conch puffs with mushroom and cream sauce

    • Deep-fried glutinous rice dumplings with conpoy

    • Deep-fried scallop rolls with mustard sauce

    • Pan-fried pumpkin puddings

    • Baked barbecued pork buns with crust

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

    • Chilled milk jelly with black truffle

    • Weekend

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

    • Chilled milk jelly with black truffle

    • Baked egg custard tarts with caramel

    • Chilled coconut and red date jelly

    • Baked bean curd puffs

    • Deep-fried sesame dumplings filled with egg custard

    • Chilled mango cream with sago, pomelo and aloe vera

    • Sweetened longan soup with lotus seeds and red dates

    • Soup dumpling with fish maw in supreme stock

    • Golden shrimp dumplings with bamboo shoots and asparagus

    • Steamed crab meat dumplings with conpoy and cabbage

    • Steamed garoupa and crab meat dumplings with egg white in X.O. chili sauce

    • Pork and shrimp dumpling & Pork and scallop dumpling

    • Pork ribs with garlic

    • Vegetables dumplings with sea moss and shiitake mushroom

    • Baked abalone puffs with minced chicken

    • Pan-fried Wagyu beef buns with black pepper

    • Baked conch puffs with mushroom and cream sauce

    • Deep-fried glutinous rice dumplings with conpoy

    • Deep-fried scallop rolls with mustard sauce

    • Pan-fried pumpkin puddings

    • Baked barbecued pork buns with crust

    • Roasted barbecued pork puffs

    • Deep-fried foie gras dumplings wrapped with shredded pastry

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

    • Chilled milk jelly with black truffle

    • Baked egg custard tarts with caramel

    • Chilled coconut and red date jelly

    • Baked bean curd puffs

    • Deep-fried sesame dumplings filled with egg custard

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Addresss:

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

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.