This is the first part of the Chef’s premium selection of a Dim Sum dish served alongside with osmanthus flower honey glazed barbequed Iberian pork. A yin and yang effect in terms of colours and palate! Get crackling on these flavour packed Char Siu (Barbecued pork) which came in two portions – 1 portion with two lean pieces of meat and another portion with meat that was half lean and half fat. Traditionally, Char Siu is oven barbequed in low and slow heat until they are tender and juicy inside, a lightly desired charred effect on the crust and with the ultimate melt in your mouth effect that makes this juicy piece of meat pork Char Siu so heavenly. Piece after piece and bite after bite, every morsel is utterly a guilty pleasure and you just do not want it to end. Sinful yet with a complete satisfaction. Despite the osmanthus flower honey being a little too sweet, but a minor quibble, the Char Siu was delicious and with two different portions, it gave a chance for comparison and the fifty fifty lean and fat meat was our preferred choice. The steamed garoupa was executed in the style of Siu Mai, chunky, juicy and tender meat topped with the garnish of ginger and spring onion creating a fresh and pungent flavour. Absolutely refined and delicious!
The turnip cake texture was just right, being soft and sticky and lightly pan-fried to a golden brown colour. However, we felt the taste was too flat and bland. With the addition of a touch of X.O. chili sauce, this did add some life on the savoury palate whereas the Har Gau (steamed shrimp dumpling) was large and juicy, perfectly steamed with a crunch to the bite and the bamboo shoots adds that little extra touch by offering a hint of sweetness and crunchiness texture on the palate. Overall a wonderful cross section of Dim Sum delights and it really showed the excellence in cooking skills and palate taste which is to be savoured by everyone.
This house signature dish takes years to master to be perfect, not only on its presentation but most importantly by focusing on the taste. Never too overpowering by each ingredient used to savour the taste of the produce in its own organic way. Chef Lau perfectly executed this classic dish for his diner to enjoy every morsel on the round plump crab meat with the generosity overflow of silky egg whites and enhanced by the premium Chinese Hua Diao wine. The presentation is spot on and the harmony of flavours is simply heavenly!
Another signature dish not to be missed! This delicate and tasty clear broth will definitely warm your heart from is double-boiled culinary methods to retain the essence of all the contents to be executed entirely and remain inside the young baby coconut that gives a pandanous aroma flavour that enhances the entire palate.
What a simply divine rendition with perfectly cooked juicy and tender beef that is not overpowered by the piquant black pepper sauce. Kudos to the culinary skill. Nothing is best to end with a most satisfying fried rice a-la-Tin Lung Heen topped with roasted pine nuts and deep-fried crunchy micro white-baits to go with this flavoursome beef that is utterly enjoyable.
Design & Decor: 4.5/5
Food & Beverage: 4.5/5
Value For Money: 4.5/5
Kowloon, Hong Kong
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