Tin Lung Heen, perched 102 floors up atop the ICC, boasts arguably Hong Kong’s most breathtaking view, complemented by cuisine that lives up to its lofty setting. Much of this culinary excellence is attributed to chef Paul Lau Ping-lui, a highly respected figure in Hong Kong’s culinary scene. With 36 years of experience spanning kitchens in Hong Kong, Guangzhou, Beijing, Shanghai, Dubai and the UK, chef Lau brings a wealth of knowledge to the restaurant. His philosophy centres on traditional cooking methods and techniques, thoughtfully updated for the 21st century. The char siu is famous, while the steamed grouper fillet, from the live seafood menu, is an oft-repeated recommendation.