michelin degustation menu

All prices are in HK$ and subject to 10% service charge

Please contact our team in case of any concern for food allergies Seasonal ingredients on the menu may be subject to changes without prior notice, depending on the availability

The Ritz-Carlton, Hong Kong

International Commerce Centre, 1 Austin Road West, West Kowloon +852 2263 2270

MICHELIN DEGUSTATION MENU

Chef’s Premium Selection Drunken fresh abalone with Huadiao wine

Barbecued pork with osmanthus flower honey Chilled hatake shimeji topped with salmon roe

NV Barons de Rothschild, "Ritz" Brut Reserve, Champagne

Pan-fried lobster with ginger and spring onion in shrimp roe paste 2016 Blanc des Cabanes, Château du Coureau, Bordeaux

Steamed garoupa fillet with bird’s nest in fish broth

Wok-fried wagyu beef with bell peppers and garlic 2018 Walter Hansel Cahill Lane, Sonoma county, USA

2002 Nuits St Georges, Premier Cru, Clos de la Marechale, Domaine Faiveley, Burgundy

Fried rice with crispy crab claw in sweet and sour sauce Hangzhou Chrysanthemum Buds Tea

Chef’s Specialty Desserts Chilled mango cream with sago and pomelo

Baked pineapple puff 1982 Château Romer du Hayot, Sauternes, Bordeaux

HK$1,888 per person

Selected premium wines available at an additional HK$1080 per person

Upgrade to a glass of 2002 Nuits St Georges, Premier Cru, Clos de la Marechale,

Domaine Faiveley at an additional HK$150

Minimum order for 2 persons





SIGNATURE TASTING MENU

Chef’s Premium Selection Wok-fried eel with plum sauce

Barbecued pork with osmanthus flower honey Deep-fried shrimp toast

2014 Riesling Kabinett, Ürziger Würzgarten, Dr. Loosen, Mosel

Steamed crab claw with egg white in Huadiao wine 2016 Blanc des Cabanes, Château du Coureau, Bordeaux

Double-boiled chicken soup with fish maw in baby coconut

Braised Australian fresh abalone (Half Piece) 2011 Beaune, Beaune Les Gréves, "Le Clos" 1er Cru, Louis Jadot, Burgundy

Stewed French duck leg and vintage tangerine peel served with pan-fried foie gras

2017 Chambolle-Musigny, Domaine Jean-Jacques Confuron, Burgundy

Wok-fried seasonal crunchy vegetables with morel mushroom and tomato

Fried rice with conpoy, minced ginger and pan-fried scallop

Chef’s Specialty Desserts Chilled mango cream with sago and pomelo

Deep-fried sesame dumpling filled with egg custard 2015 Prince de Saint-Aubin, Sauternes, Bordeaux

HK$2,138 per person With a glass of champagne from Sommelier’s selection

Selected premium wines available at an additional HK$1,280 per person






PRUNIER CAVIAR & CHEF PAUL APPETIZERS

Prunier Caviar 15g

Chef’s Premium Selection Roasted crispy suckling pig served with Chinese puff

Pan-fried scallop with minced spring onion Chilled shredded abalone with jellyfish

Including one glass of Dom Pérignon 2010

HK$892 per person


Caviar Selection Prunier Tradition (30g per tin) HK$1,250 Oscietra Classic (30g per tin) HK$1,900 Caviar Beluga (30g per tin) HK$6,200





PERFUME TREES DELIGHT

Double-boiled fresh abalone soup with conpoy winter melon and dried champaca

Per Person 498

Sea conch in two ways Wok-fried sea conch with termite mushroom Marinated sea conch with chili in wine sauce

Per Person 398

Braised glutinous rice with diced garoupa topped with caviar Chilled minced beef shin

Per Person 398

Each dish includes a glass of Perfume Trees Gin cocktail

Discount is not applicable for this seasonal menu





MANTIS SHRIMP DELICACIES

Double-boiled mini whole winter melon soup with dried conch and seafood

Pan-fried mantis shrimp with fresh lily bulb and

minced spring onion

Braised rice noodle with minced spotted garoupa sea conch and dried tomato

HK$1,088 per person With a glasses of champagne from Sommelier’s selection





APPETIZERS AND COLD DISHES

Chilled shredded abalone with jellyfish in sesame oil 168

Deep-fried shrimp toast 156

Wok-fried eel with plum sauce 156

Wok-fried frog leg with minced garlic 156

Deep-fried lotus root filled with fresh crab meat and onion 156

Roasted crispy pork belly 138

Tossed bean noodle with shredded chicken and spring onion in chili oil 138

Deep-fried bean curd sheet filled with assorted vegetables 138





BARBECUED SPECIALTIES

Barbecued Iberian pork with honey

(24 hours advance notice required) 400

Barbecued pork with osmanthus flower honey 240

Roasted crispy suckling pig served with Chinese puff 350

Marinated chicken in soy sauce (Half Piece) 280

Roasted goose with plum sauce (Regular portion) (Half piece)

342 640

Tin Lung Heen Peking duck (Half piece) (Whole piece) * * Additional course: Wok-fried minced duck, mushroom and bamboo shoot served with fresh lettuce

498 928

220

Chef’s signature barbecued combination (Per Person)

Barbecued pork with osmanthus flower honey、

Marinated chicken in soy sauce、Roasted goose with plum sauce、

Roasted crispy pork belly、Marinated beef shin、Pig knuckle、Jellyfish

190 Three kinds of

your choice





SOUPS

Per Person

Double-boiled chicken soup with fish maw in baby coconut 498

Double-boiled sea conch soup with superior sea cucumber and dried longan

428

Double-boiled fresh abalone soup with deer sinew and cordyceps flower

428

Braised shredded duck soup with conpoy 268

Braised hot and sour soup with lobster 268

Braised winter melon soup with seafood 246

Double-boiled matsutake mushroom soup with red date and vegetable 240





BIRD’S NEST

Per Person

Braised superior bird’s nest with boneless crab claw in supreme broth 750

Braised superior bird’s nest with sliced fresh abalone 688

Scrambled egg with superior bird’s nest topped with conpoy 688

Braised bamboo fungus stuffed with superior bird’s nest in lobster broth

588

Braised bird’s nest soup with fish maw and Jinhua ham 376

Braised bird’s nest soup with scallop and pumpkin 376





ABALONE AND AIR DRIED SEAFOOD

Per Person

Braised whole Yoshihama abalone (16 heads) in supreme sauce 6,088

Braised whole Japanese Oma abalone (26 heads) in supreme sauce 2,028

Braised superior sea cucumber with minced sea conch 438

Braised superior sea cucumber with dried shrimp roe and pan-fried foie gras

368

Braised fish maw with minced Jinhua ham 348

Braised goose web with shiitake mushroom in oyster sauce 232





LIVE SEAFOOD

Steamed Live Fish Spotted garoupa, Pacific garoupa, Red spotted garoupa or others

Market Price

Live Lobster Wok-fried with ginger and spring onion, Steamed with garlic, Stir-fried with black bean sauce, Simmered in superior soup, Steamed with Jinhua ham and Huadiao wine

Market Price

Live Prawn Poached, Wok-fried with spicy salt, Pan-fried with soy sauce, Steamed with garlic, Drunken with Huadiao wine

Market Price

Live Crab Steamed with ginger and spring onion, Wok-fried with ginger and spring onion, Steamed with Huadiao wine, Stir-fried with black bean sauce, Wok-fried with spicy salt, Wok-fried with soy sauce, Steamed with egg white

Market Price





SEAFOOD

Per Person

Braised Australian fresh abalone (Half Piece) 398

Steamed crab claw with egg white in Huadiao wine 338

Deep-fried crab shell filled with crab meat and onion 298

Pan-fried red prawn stuffed with minced shrimp in soy sauce 288

Wok-fried razor clam with bunapi shimeji and minced garlic 218

Pan-fried scallop with salmon roe and asparagus 170

Baked oyster in lemon and honey sauce 156





SEAFOOD

Sautéed lobster with termite mushroom, ginger and spring onion 888

Sautéed garoupa fillet topped with shredded squid 598

Wok-fried sliced conch with asparagus in fish sauce 520

Pan-fried scallop with tomato served with house-made crispy rice cracker

448

Wok-fried prawn in shrimp roe paste served with vegetables 448

Wok-fried shrimp with salted egg yolk and vegetable 380

Stewed garoupa belly with house-made gluten puff in yellow bean paste

378





MEAT

Pan-fried Kurobuta pork filled with foie gras and onion (Per Person) 172

Braised pork belly with supreme sauce (Per Person) 150

Wok-fried wagyu beef with pearl onion 688

Stewed wagyu beef cheek with lily bulb in red wine sauce 292

Wok-fried diced lamb with potato in X.O. chili sauce 292

Steamed minced pork with diced abalone and squid 268

Pan-fried beef fillet with shiitake mushroom in black pepper sauce 268





POULTRY

Braised chicken with Jinhua ham (Half Piece) 328

Stewed chicken with salted plum in Huadiao wine (Half Piece) 308

Deep-fried crispy chicken (Half Piece) 308

Wok-fried pigeon fillet with pineapple in sweet and sour sauce Braised pigeon fillet with straw mushroom in oyster sauce

320

Wok-fried minced pigeon with Chinese chives and pine nut 320

Wok-fried shredded duck with bamboo shoot in black bean sauce 298

Wok-fried sliced duck with pickled ginger and mango 298





VEGETARIAN

Pan-fried omnipork with pineapple in sweet and sour sauce 292

Braised bamboo fungus with spinach and black truffle 260

Braised mustard green with shiitake mushroom 260

Wok-fried brown fungus, burdock root and seasonal crunchy vegetables served in crispy nest

260

Steamed white eggplant with pickled chili 260

Braised tofu with sea moss 260

Wok-fried dried bean curd with bean sprout and sarcodon aspratus 260





RICE AND NOODLES

Fried rice with diced abalone, goose and shrimp wrapped in lotus leaf (Per Person)

115

Fried rice with garoupa, crab meat, egg white and garlic 250

Stewed riced vermicelli with fish maw, shredded duck and preserved vegetable

250

Fried rice noodle with sliced beef rib in X.O. chili sauce 250

Braised e-fu noodle with diced sea cucumber, dried shrimp roe and straw mushroom

250

Pan-fried noodle with fresh abalone and shredded chicken in black bean sauce

250

Tossed thick noodle with conpoy and diced sea conch 250





DESSERT

Per Person

Double-boiled superior bird nest’s served with coconut milk, almond cream and syrup (Requires approximately 30 minutes preparation time)

768

Chilled mango cream with sago and pomelo 98

Sweetened bean curd sheet soup with pigeon egg 92

Sweetened mung bean soup with common rue 92

Chilled milk pudding with aloe vera and wolfberry 92





PASTRIES

Chilled red date and snow swallow jelly (3 pieces) 92

Baked egg custard tart (2 pieces) (Requires approximately 20 minutes preparation time)

92

Poached glutinous rice dumpling filled with almond juice (3 pieces) 85

Steamed sponge cake with egg yolk (4 pieces) 85

Deep-fried sesame dumpling filled with egg custard (3 pieces) 80

Baked pineapple puff (3 pieces) 80





SPECIAL SAUCE SELECTION

Per Person

Chopped chili 30

Soy sauce with chopped chili 30

Tin Lung Heen X.O. chili sauce 42

TIN LUNG HEEN SPECIAL GIFT BOX

Per Jar

Tin Lung Heen walnut 110

Tin Lung Heen chili sauce 285

Tin Lung Heen X.O. chili sauce 420

Per Set

Tin Lung Heen walnut with Chinese tea set 230

Tin Lung Heen chili sauce with Chinese tea set 405

Tin Lung Heen X.O. chili sauce with Chinese tea set 540





PREMIUM CHINESE TEA SELECTION

Per Person

Green Tea an unfermented tea which keeps the original colour of the tea leaves. No fermentation takes place during processing so the natural health substances in fresh tea leaves remain.

Early Spring Shifeng Long Jing 105 Dongting Bi Luo Chun 105 White Tea is a slightly fermented tea with its body covered with fluffy white hair. It brews to a pale yellow color and produces a pleasant aroma that is fruity and airy. White tea helps to lower cholesterol, prevent vascular sclerosis and reduce stress.

Fuding Silver Needle 130 Premium White Peony 65 Oolong Tea is a "semi-fermented" tea. Combining the features of green tea and black tea, Oolong tea brews are not only as clear and fragrant as green tea, but also as fresh and strong as black tea. It is commonly brewed to be strong, with a bitter taste. Oolong tea helps to replenish energy and refresh the senses.

Wuyi Da Hong Pao 150 Lan Hua Xian Tie Guan Yin 105 Monkey Pick Oolong 90





PREMIUM CHINESE TEA SELECTION

Per Person

Black / Red Tea is a completely fermented tea. In China it is called red tea in reference to the color of the infused liquid or to the red edges of the oxidized leaves, as opposed to the color of the main body of the processed tea leaves. This is the most popular form of tea in South Asia and Europe.

Vintage Puerh Ripen 25 Years 185 Qimen Black Tea 150 Anhui Liu An 85

Lychee Black Tea 85

Scented Tea is made by mixing and fumigating tea leaves and scented flowers, letting tea assimilate the fragrance of flowers by taking advantage of the absorption of tea leaves. Scented tea is good for individuals with hypertension, as it relieves stress and helps with digestion.

Sweet Memories Tea 95 Pink Rose Buds 85

House Chinese Tea

Early Spring Long Jing, Shou Me, Iron Buddha, 48 Shui Hsien, Puerh, Jasmine, Chrysanthemum

michelin degustation menu

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