Funny thing was that I was leading a media group to that hotel at the time, and we were being hosted for dinner at Tosca, the equally blinged-out Italian restaurant on the same floor. As I was a tad early, my old friend and, allow me to shamelessly drop his name, Executive Chef Peter Find, invited me to the restaurants' dual kitchens for an eye-opening behind-the-scenes, where-the-magic-happens mini tour. That's when I saw his roasted meats section tucked into a wee corner of the TLH's kitchen, and that's when he introduced me to the most succulent and tender char siew I've ever had in my life.
|Outstanding char siew - marinated, char-grilled black Iberian pork|
|Executive Chef Peter Find and his not-so-secret roasted meats lair.|
Our little group returned another day to Tin Lung Heen and got the full-on eight-course treatment by Chef Paul Lau (formerly of Spring Moon at The Peninsula Hong Kong,) held in one of the private dining rooms with a stupendous view (when do they not have one?) of both Hong Kong and Kowloon. Some of my personal favourites include the double-boiled chicken soup with fish maw served in a coconut; sauteed asparagus and wagyu beef; and a delicately-seasoned steamed cod lightly garnished with ginger and scallions. The fried rice was just so-so, but damn, you don't go to a place like Tin Lung Heen to order, well, nasi goreng, right? If you do, then feel free to have your own pity party with a table for one.
Now since we were generously hosted by the hotel, we didn't pay a single dime, but I was under no illusions that everything we'd consumed would've cost a pretty penny if we weren't. The true test would come from whether one would go back when nothing is gratis anymore, and yes, I did just that.
And it was still worth every expensive and exquisite bite.
|The wondrous eight-course feast|