Tin Lung Heen remains a giant of the Hong Kong culinary scene, both in its literal height up on the 102nd floor of the ICC and its reputation. Much of this culinary excellence is attributed to chef Paul Lau Ping-lui, a highly respected figure in Hong Kong. With more than four decades 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 menu is a brilliant bridge between 45 years of personal culinary heritage and contemporary refinement. Whether you are visiting for the renowned char siu or exploring the live seafood menu, the experience is one of seamless, elevated luxury.

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