Tin Lung Heen Presents Norwegian King Crab Menu

Digest

September 11, 2017 | BY Hong Kong Tatler

Ritz Carlton’s Chinese restaurant showcases seasonal sustainable crustacean specialties this season

Celebrating its massive size and succulent meat at the peak of harvest, Tin Lung Heen is presenting a range of specialties with Norwegian red king crab. From August 15 until October 31, Paul Lau, chef de cuisine of Tin Lung Heen will prepare a six-course menu showcasing the luscious gem from Finnmark, the northernmost county in Norway. 

The crabs are sustainably sourced from Bugøynes, a small fishing village in Finnmark where a fishing quota is imposed. Chef Lau’s special six-course menu is prepared with a 5kg male crab, showcasing notable signatures such as steamed crab leg with egg white in huadiao, simmered fresh crabmeat soup, and baked fried rice with crab sauce and marmoreal mushroom. With five-day advanced reservation required, the six-course menu is priced at HK$1,888 per person. Five days’ advance booking is required. The menu prepared with a 5kg male king crab requires a minimum order of 10 persons. Guests with a smaller party (two persons or above) may opt for the same menu prepared with a 1.5kg female crab.

Reserve a table here

Bookings do not guarantee special menu

Tin Lung Heen, 102/F Ritz Carlton Hong Kong, ICC, 1 Austin Road West, West Kowloon; +852 2263 2270