Arguably the venue with the best view in town, 102 floors up the ICC, Tin Lung Heen has food to match its lofty perch. Much of that is thanks to chef Paul Lau Ping-lui, one of the most experienced Chinese chefs in Hong Kong. Lau has 36 years of experience in kitchens in Hong Kong, Guangzhou, Beijing, Shanghai, as well as Dubai and the UK. The philosophy here is traditional cooking methods and techniques updated for the 21st century. The char siu is legendary and the steamed grouper fillet topped with bird's nest and Jinhua ham is frequently recommended.

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