For dim sum, we made our way over to the Kowloon side and - Tin Lung Heen - Buy Reservations
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🙂 4/5 - For dim sum, we made our way over to the Kowloon side and
By 👻 @Asuka N., 05/05/2019 3:00 am
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For dim sum, we made our way over to the Kowloon side and started off our day on the 102nd floor of the Ritz Carlton. Part of the cachet of eating at any of the restaurants up here, I'm sure, is the view - but sadly it was full-on cloudy when we were up here, so all one can see by a window seat (which is where we were seated) was an endless wall of gray. Getting seated for our 11:30 AM reservation wasn't difficult at all, and even by the time we had finished eating, the restaurant was only about half full or so. I will say that relative to our other upscale dining experience this time around in Hong Kong (at Lung King Heen), the decor here feels a lot more grand and ornate, perhaps aided by the higher ceilings as well. Whether it's the Chinese-infused design or the lengthy walls of wine bottles, the decor is definitely aimed to impress, but at least for dim sum, it was still more casual, and I didn't feel underdressed despite showing up in (relatively) casual wear. The service here was pretty solid, although compared to LKH across the bay, I did think that the English-language service was definitively a step below what we experienced over there. That said, the menus were in English and informed us well enough of what we were interested in eating.The food itself here is very expertly crafted, but for a dim sum meal, I felt like I needed to be really impressed to be convinced that the substantial premium paid was worth it, and while there's no doubt that the quality is very good, I'm not quite sure it made it. The steamed shrimp dumplings we had were very good, with the dumpling skin definitely richer and more textured than your average dumpling, but given the cost of it, I felt like we paid more simply because of the unnecessary gold flake that topped each dumpling. The minced wagyu dumplings were a bit better on a relative basis - definitely heavier and thicker, but the flavor of the meat was on-point and worked really well with a pan-fried skin. The abalone that we had was very good, but the pastry it was served in was a bit on the sweeter side, which made it a bit of an odd flavor profile that detracted away from the deliciousness of the seafood. The braised bean curd was also very well-prepared, with a light sauce served with it to impart more flavor onto the roll without overwhelming the delicate wrapper.There are plenty of things we didn't try here, so I wouldn't mind coming back and giving Tin Lung Heen another try. That said, I felt like some of the execution wasn't quite there, and the dim sum, while being quite good on balance, didn't quite feel like it was the best value proposition. Nonetheless, it's certainly worth a visit, and see if the weather forecast is cooperating before making a reservation!
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