Tin Lung Heen (天龍軒) is situated in the 102F of Ritz-Carlton Hotel, Hong Kong. It has received its first star soon after the opening in 2011, and been maintaining its two-starred honor since 2012. This achievement has to be attributed to the chef Paul Lau Ping Lui, whom is regarded as one of the top Cantonese chefs in Hong Kong. Since dim sum is a must in Hong Kong, and it’s such a casual thing to do with friends and family, sometimes it is okay to fancy it up.
Soup dumplings with fish maw in supreme stock (魚翅灌湯餃) – This is often the fanciest item on the dim sum menu. The soup dumpling often contains assorted Chinese dried goods, such as mushrooms, shark fins, abalones…etc. It’s a light dish to start off the meal. The soup is clear and refreshing. It has a natural sweetness that comes from the ingredients used.
Steamed rice rolls with shrimps (鮮蝦腸粉) – The steamed rice rolls (aka cheung fun) is always a must-order whenever I do dim sum. The steam rice rolls are so thin, and lucid. It’s made with 3 simple ingredients, which are rice flour, glutinous flour, and water. It’s so thin that the filling has to be carefully wrapped to prevent the rice sheets to break. Soy sauce poured over upon serving.
Baked barbecued pork buns with almond flakes (西杏雪影叉燒包) – This is not the typical barbecued pork buns that you have in regular dim sum spots, which are steamed pork buns.
The wrap of the bun is more like shortbread and milk bun. It’s crumbly but soft and chewy at the same time. The exterior is baked till crisp. The filling is a combination of sweet and savory. The barbecued pork is really tender. It was one of my favorite dishes of the meal.
Steamed golden shrimp dumplings with bamboo shoots (蝦餃) – These shrimp dumplings are also known as har gau. It’s an iconic dim sum dish. The dumpling wrap is supposed to be transparent, thin and smooth. The shrimp was fresh and springy, while the bamboo shoots were crispy.
Steamed glutinous rice with conch, superior sea cucumber, and preserved meat (荷葉糯米雞) – Another iconic dim sum dish, which has always been my father’s favorite but not mine. The glutinous rice are wrapped and steamed in lotus leaf. It’s just like another version of “zong zi” (aka rice dumplings). It’s filled with chicken, and Chinese mushrooms.The glutinous rice is steamed to very soft, but chewy in texture, that it all sticked together as a whole, which can be easily picked up using chopstick.
Roasted duck with XO sauce – The skin of the duck was so thin and crisp. It is served with “XO sauce”, which is a spicy spicy seafood sauce originated from Hong Kong. Typical ingredients of XO sauce include red chili pepper, dried scallop, ham, dried shrimp, and garlic. It’s a common condiment in Asian cuisine, which can be used in various dishes to enhance the flavor.
Deep-fried sesame glutinous rice dumplings stuffed with red bean paste (煎堆) – These deep-fried sesame glutinous rice dumplings are so crisp and puffy. It’s also chewy, because it’s made out of glutinous flour. It’s hollow inside, but filled with red bean paste.
Osmanthus jelly and black sesame roll (桂花糕跟芝麻卷) – These are the complimentary dessert from the restaurant. They are such a great refreshment after the meal. The osmanthus jelly is just like regular jelly. However, I would like to point out the sesame roll. It’s a traditional dim sum dessert in Hong Kong. It is rare to find nowadays due to its tedious preparation. It’s so fragrant and rich in the black sesame taste. It’s also very smooth and soft, which makes you pick it up gently.
The decor of the restaurant is heavily based on red wood, which showcase a huge part of Chinese culture. With the floor-to-ceiling windows, you can enjoy the view of Victoria harbor clearly while dining. The ambiance is rather casual, which is great for family and friends gatherings.
Tin Lung Heen (天龍軒)
Level 102, International Commerce Ctr. (1 Austin Road West), Kowloon, Hong Kong
Tel: +852 2263 2270