The Ritz-Carlton, Hong Kong, Tin Lung Heen on Level 102: 2 Michelin stars, dim sum lunch, set menus from HKD 668, dress code

The name means «sky dragon pavilion», the MICHELIN Guide explains, and the room lives up to it: a grand dining room on the 102nd floor of the International Commerce Centre at 1 Austin Road West, lined in red wood veneer, whose huge windows make it a place to watch the sun set or the city light up. The restaurant’s site calls the décor contemporary oriental, with Victoria Harbour and the Hong Kong skyline as its backdrop. Tosca di Angelo, the hotel’s Italian restaurant, shares the floor.

The kitchen is led by Paul Lau, Director of Culinary, whom the hotel’s dining page credits with the restaurant’s latest menus; the restaurant’s site quotes him saying that cooking is a matter of passion. The Guide gives Tin Lung Heen 2 stars in its 2026 Hong Kong selection, names the chicken soup with fish maw double-boiled in coconut and the honey-glazed char siu as its signatures, marks it family friendly, and notes that dim sum portions at lunch can be tailored to the size of your party.

Those signatures are on the dinner à la carte dated 1 September 2026. The barbecued pork with osmanthus flower honey is HKD 328; an Iberian pork version with honey is HKD 472 and needs 24 hours’ notice. The roasted crispy suckling pig, served with Chinese puff, is HKD 498, and a combination of 3 roasts of your choice is HKD 288 a person. The double-boiled chicken soup with fish maw in a baby coconut is HKD 538 a person. Braised Yoshihama abalone runs from HKD 728 for a South African 23-head to HKD 5,998 for a Japanese 20-head; live fish, the locally sourced lobster and geoduck are at market price.

Dim sum belongs to lunch. On the lunch à la carte, 4 steamed shrimp dumplings with bamboo shoot cost HKD 130, 3 garoupa dumplings with X.O. sauce HKD 129, 3 crab meat and shrimp dumplings topped with salmon roe HKD 132, and 6 pieces of pan-fried turnip cake with preserved meat HKD 138. Baked barbecued pork buns with almond flakes and pan-fried Wagyu beef cakes with water chestnut are HKD 126 for 3, and a baked abalone puff HKD 178 a person; the weekend dim sum menu charges more, HKD 138 for the same shrimp dumplings and HKD 188 for the puff. The baked egg custard tarts, 2 for HKD 108, take about 20 minutes, so order them early.

The set menus are where most tables start. The Executive Set Lunch, HKD 668 with a glass of wine, brings the honey-glazed pork and a Wagyu beef cake, eel in plum sauce, steamed egg with garoupa and salmon roe, pan-fried scallop, black bean chicken and a fried rice with abalone, goose and dried shrimp wrapped in lotus leaf; it is served in the main dining room only. A Champagne Glow lunch of dim sum, roasts and dessert is HKD 1,618 with 2 hours of free-flowing Ruinart Blanc de Blancs, last orders at 1.30pm. The Michelin Degustation, 6 courses at HKD 1,988, moves from conch with X.O. sauce to pan-fried lobster in its own broth, garoupa with bird’s nest and Jinhua ham, Wagyu with termite mushrooms and a green tea fried rice with Alaskan king crab.

Above it, the Black Pearl Degustation at HKD 2,388 comes with a glass of Champagne and serves braised crab claw with crab roe, the coconut chicken soup, a 26-head South African abalone with shiitake and a French duck leg in a spicy and sour sauce. The Premium Black Abalone menu, HKD 2,228 with a glass of Champagne and one of Hennessy X.O, centres on black abalone braised with porcini and garlic; no discount applies to it. Diners who eat no animal products have a vegan menu at HKD 928, with curried mushrooms, steamed tofu with sweet preserved vegetables and Omnipork baked with taro in coconut sauce. The Executive lunch and the 3 degustation menus are served for 2 people or more.

Tea is taken seriously and charged by the person. The house blend, Nectar Black Orchid, blends a honeysuckle tea and a honey orchid tea from Mount Fenghuang in Chaozhou, for notes of honey, orchid and lychee, at HKD 178; a Ma Tou Cinnamon Rock Tea from the Wuyi mountains is HKD 688, and 8g of a 1999 Small Yellow Label raw pu’erh HKD 518. The house teas, among them Dragon Well from West Lake in Hangzhou, are listed at HKD 52. The hotel’s online shop sells the restaurant’s 2021 pu’erh tea cakes at HKD 2,788 and HKD 3,388, and a roast set to take away for up to 6 people at HKD 1,928.

Among the 795 Google reviews of the hotel gathered on 15 October 2026, 13 mention Tin Lung Heen, 10 of them with 5 stars; a 1-star review from July 2026 names it only as a room the guest stepped into for a photograph. A guest celebrating an anniversary in August 2026 wrote that the restaurant did not disappoint, and had been introduced by the hotel to its signature Black Orchid tea; a guest in September 2025 found dinner excellent and the service thoughtful without intruding; a guest whose mother celebrated her birthday there at lunch in December 2022 singled out the shrimp toast and the black pork. Among the lower scores, a June 2025 guest who gave the hotel 4 stars judged the restaurant worth the visit but painfully expensive, and a guest giving 3 stars in October 2024 found both its food and its staff very underwhelming. Google’s own listing for the restaurant showed 4.5 out of 5 from 865 reviews on 17 October 2026.

Lung King Heen at Four Seasons Hotel Hong Kong, on the 4th floor, holds 2 Michelin stars in the 2026 Guide; its chef, Chan Yan Tak, was the first Chinese chef awarded 3 stars. Since 1 January 2026 lunch carries a minimum spend of HKD 700 a person plus 10% for diners aged 12 and over, dinner takes its last seating at 8.30pm, and on weekdays children must be 7 or older.

T’ang Court at The Langham, Hong Kong celebrates its 11th consecutive year with 3 Michelin stars under Executive Chef Wong Chi Fai; dinner runs from 6pm to 11pm daily, and short trousers are not allowed at dinner.

Man Wah at Mandarin Oriental, Hong Kong has served Cantonese food since 1968, looks out from the 25th floor and has kept its Michelin star for 12 years running; dinner is from 6pm to 10pm, and on weekdays children must be 6 or older.