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.
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Outstanding char siew - marinated, char-grilled black Iberian pork |
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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.
And it was still worth every expensive and exquisite bite.
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The wondrous eight-course feast |
Tin Lung Heen - 102/F, The Ritz-Carlton Hong Kong, International Commerce Centre, Kowloon
Telephone +852 2263 2263. Reservations highly recommended.
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