Tin Lung Heen
Opulent Cantonese Delights
Tin Lung Heen at The Ritz-Carlton, Hong Kong combines an extravagant, sky-high setting with premium Cantonese cuisines.
Perched on the 102nd floor of Kowloon’s ICC, Tin Lung Heen celebrates traditional Cantonese cuisine in an exquisite fine dining setting. Set in contemporary oriental décor with a dramatic backdrop of Victoria Harbour and the city skyline, the two-star Michelin restaurant serves up refined, authentic Cantonese cuisine at its very best. These include traditional dim sum, alongside a comprehensive selection of the world’s finest teas. Private dining rooms are conveniently available for business entertainment and special family celebrations.
Helmed by Chef Paul Lau Ping Lui, highly regarded as one of the top Cantonese chefs in Hong Kong, the restaurant brings to guests an exceptional epicurean experience that’s second-to-none. An expert in Chinese culinary arts with over 40 years of experience working for leading hotel chains the world over, Chef Lau has, since 2001, garnered numerous Best of the Best Culinary Awards organized by the Hong Kong Tourism Board. At Tin Lung Heen, he melds traditional and contemporary finesse to create his unique culinary style.
“I keep myself abreast of emerging trends in Cantonese cuisine, and draw inspiration from everything around me,” he says. “My cooking philosophy is simple and straightforward: while the presentation can be innovative, you must always respect the traditional cooking methods and techniques. Ultimately, what I want to see are the smiling faces of the diners.”
Barbecued Iberian Pork with Honey is one of the signature dishes of the culinary master. Chef Lau explains that Spanish Iberian pork is chosen thanks to its tenderness, as well as its nutty and floral flavors. The pork shoulder is first roasted in low temperature to preserve the tenderness of meat; right before the dish is served, the pork is again roasted in high temperature to caramelize the honey and sugar.
Another unmissable cuisine on the menu is Steamed Crab Claw with Egg White in Hua Diao Wine. With the Vietnam mud crab flesh freshly extracted, the dish boasts a distinctive firmness and freshness. To prepare, Chef Lau first steams the egg white and crab claw in low temperature, Hau Diao sauce is then added to enrich the flavor. The essence of the dish manifests in the egg white which manages to absorb the sweetness of the crab and delicate aroma of Hua Diao wine.
Address: Level 102, International Commerce Centre, 1 Austin Road West, Kowloon
Tel: +852 2263 2270
Email: restaurantreservation.hk@ritzcarlton.com
Tosca di Angelo
La Dolce Vita!
Tosca di Angelo, the Italian restaurant at The Ritz-Carlton, Hong Kong, puts on a grand show with its inimitable ingredients and show-stopping backdrop of Victoria Harbour.
With its high ceilings, stately fountains, majestic chandeliers and a sweeping view of the city skyline, Tosca di Angelo is a shining example of Italian fine dining in Hong Kong. The haute restaurant emits a Romanesque and stylish ambience – it is where guests embark on a gastronomic journey that features exceptional food served against spectacular view up from the towering 102nd floor.
The one Michelin-starred Italian restaurant is now led by chef Angelo AglianÓ, who brings over two decades of experience in culinary arts to the renowned spot. “With a growing appetite for Italian fine dining in Hong Kong, my vision is to grow Tosca di Angelo into a culture of gastronomic excellence,”he says.
The Italian chef hailing from Sicily has worked at a slew of the world’s most reputable and prestigious restaurants, including L’Atelier de Joël Robuchon. Notably, he was the protégé of the late culinary maestro Joël Robuchon, who cast profound influences on his cooking philosophy.
“Delivering a simple dish is much more difficult than doing an elaborate one,” he says. “My philosophy is to stay true to the original tastes and traditional recipes from Sicily, my hometown, and translate them into the elegance of a fine dining restaurant.”
The chef’s upbringing in Sicily by the Mediterranean seaside has shaped his strength in exemplifying the umami – the savoriness, one of the four traditional basic tastes – of the fruits of the sea. Drawing inspiration from local produce while bringing the best of what Italy has to offer, Chef Angelo creates exciting seasonal menus for Tosca di Angelo every three months.
His signature Risotto Acquerello with Hokkaido Sea Urchin and Fresh Wasabi, which mingles the cross-cultural experiences he has gathered over the years, can easily delight the most discerning palates. One can also revel in a selection of seafood delicacies available on the menu, including Fresh Blue Fin Tuna with Eggplant and Salmoriglio Sauce, Kaluga Caviar – seared to perfection, the flavorful tuna is elevated by the traditional Sicilian sauce.
What’s better than ending the gastronomic journey on a high note with decadent desserts? The Traditional Tiramisu with Coffee Granita, Chef Angelo explains, is created with the traditional Italian recipe passed down from his grandma, and the twist is to use Amedei chocolate in lieu of cocoa powder to prevent guests from choking.
Address: Level 102, International Commerce Centre, 1 Austin Road West, Kowloon
Tel: +852 2263 2270
Email: restaurantreservation.hk@ritzcarlton.com
