Tian Long Heen is the world's tallest Chinese restaurant, and the height of ICC 102 floors offers unobstructed views of Tsing Ma Bridge and Ma Wan Strait. When it comes to the flavor of the product, Tianlongxuan has an excellent level, but it is slightly inferior to Longjingxuan, Tangge, and Xintuxuan, which are ranked in the first echelon, and its stability is slightly weaker than that of Xia Gong Xiang Palace.
Founding Chef Liu Binglei remains a key figure at Celestial Heights, having worked for The Peninsula Beijing, The Peninsula Hong Kong, The Garden Hotel Guangzhou and Dubai International Hotel. The original stewed chicken with fish maw created by him is the signature of Tianlongxuan. This well-known soup has not been removed from the menu for many years and has an excellent reputation. The dish is steamed with whole coconut added to the soup stock, the soup color is bright and sweet, the fish maw is tender, and the chicken in the soup residue is not woody, so it can be eaten together.
The main course is famous for its honey-roasted Spanish black pork barbecued pork, and the barbecued pork sausage in the dim sum is also stained. The selected Spanish black pork meat has uniform shoulder fiber, fat and lean silky overlap, and the taste is excellent. The resulting Spanish black pork barbecued pork cheong rolls are also very good, the barbecued pork is tender and juicy, the cheong rolls are smooth and delicious, and the sweetness of osmanthus nectar swirls on the tip of the tongue after eating.
In addition, the dragon and phoenix siu mai (scallop siu mai, caviar shrimp ball siu mai), Xiangqian Xingban siu mai, and Xingben Snow Shadow baked barbecued pork bun are also the dim sum with the highest order rate. If you like to eat crispy texture, then you should not miss the fried taro wedges with fresh lily foie gras, the spring rolls with shredded chicken with chives and yellow mushrooms, and the salty water corner with satay snails.
Decorated by renowned Japanese design firm Spin, the restaurant offers floor-to-ceiling windows on the 102nd floor with a view of the ocean, so it's safe to book a window seat two weeks in advance to ensure the best view. The service is thoughtful and meticulous, the waiter will give each guest a menu after seating, if there are foreign guests in the same company, the waiter will introduce the dishes in Chinese and English, and will also recommend half or Chinese dishes according to the number of people. The waiter is smiling and entertaining, and the serving, adding water, and removing the dishes are very timely, and the professionalism is beyond doubt.
