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This restaurant is conveniently located in our hotel and has an excellent view. We had wanted to sit by the window and thought we secured a table by the window, but there was a miscommunication and we weren’t able to get a window seat.

Of course we weren’t too happy about that, as the whole point of us going to the restaurant is for dimsum with a view. However, the manager came over to explain, apologize and finally offer us a glass of champagne each and whatever dessert we wanted on the house. Pretty nice of them I thought, and it turned out well since there was absolutely no view that day due to the smog/fog that engulfed Hong Kong.


Century egg with preserved ginger in a puff pastry. Interesting dish, the ginger and century egg seemed to melt together in the pastry. I think I still prefer century eggs as is with slices of pink ginger to go with it.

DSC08319Baked crab tarts with onion and cheese. This was one tasty morsel! The tart was buttery and flakey and everything a truly well made pastry should be. And how could one go wrong with onion and cheese in a tart?DSC08324Polo char siew pao with barbecued Iberian pork. While the filling of barbecued Iberian pork didn’t give much to admire, the pastry was to die for! It had a delicate crusty exterior, slightly sweet, and crumbles charmingly upon biting into it. Coupled with the Iberian pork filling, this easily became my favourite dimsum dish of the day.IMG_2707Look at that perfection!

We also ordered the normal steamed char siew pao with barbecued Iberian pork, but without that delicious polo pao exterior, it was just another char siew pao for me….only fluffier.IMG_2716Xiao Long Bao. The skin on this is not as thin and delicate as the one at Marriott in KL, but the filling is much better. Good flavour and texture on the meat and a lovely soup.DSC08331This was my dining partner’s favourite dish of the day. You can hardly see the siew mai here as the abalone and prawn outweighs the pork base, but the siew mai itself is large and substantial. It had a very satisfying mixture of marinated pork and some mushroom, and even eaten alone, it doesn’t disappoint. Now, add the luxurious topping of a perfectly cooked, crunchy prawn and a tender braised abalone – the humble siew mai then undergoes a delightful transformation. This is a basic dimsum elevated and improved by doing the basics right and pairing it with well cooked ingredients that complement it.DSC08334Complimentary jelly and sesame biscuitsDSC08343No dimsum is complete without egg tarts!!! I loved the egg tarts! The pastry chef at Tin Lung Heen is excellent, seeing that all the pastries were stellar. Warm, buttery, flaky and fragrant – this describes all the pastries that we had that day. This egg tart was no different. I could have eaten a plateful of these tarts. IMG_2718Double boiled milk with birds nest in ginger. This was really good too, very good marriage of milk and ginger. The gelatinous birds nest also has a nice texture to it, and is neither stringy nor tough.

All in all a great meal and good experience. I must add that champagne also goes very well with dimsum!

Tin Lung Heen 天龍軒
102/F, The Ritz-Carlton Hong Kong, International Commerce Centre, 1 Austin Road West, Tsim Sha Tsui (Kowloon MTR)
Tel: +852 2263 2270
Opening Hours: 12:00pm – 2:30pm, 6:00pm – 10:30pm (Mon to Fri), 11:30am – 3:00pm, 6:00pm – 10:30pm (Sat to Sun)

Dress Code: No beach sandals, open toe shoes, sleeveless shirts and shorts for gentlemen