Lai Ching Heen Review

Recommended is the roasted sliced ​​duck, which can be eaten three times. The first one is sliced ​​and served with three kinds of sauces: hoisin sauce, Korean spicy sauce and osmanthus plum sauce, and six kinds of side dishes, including green onions, cucumbers and green papayas. , shredded red pepper, grapefruit, pineapple, secondly the duck song lettuce wrap, and finally the crispy duck song roll. All three taste good.

This Chinese restaurant is located in the basement of the InterContinental Hotel in Tsim Sha Tsui East. It is this year's Michelin two-star restaurant. With such an honor, there is such service and product, which must be praised. The restaurant is on the underground floor of the hotel. Going out from the side door of the restaurant is the Avenue of Stars, and outside is Victoria Harbor. The scenery during the day is one-stop, and at night, because the lights are turned on, the night view of Victoria Harbor is really beautiful. The tableware decoration of the restaurant is mainly made of jade. From the plates, chopstick holders, toothpick boxes, napkin buckles on the dining table, to the screens and decorations in the restaurant, jade is used as the material, which shows its noble side. The product is very good, for example: the first dish is abalone taro crisp, which is a crisp corner made of taro puree. The taro is very fragrant and not very sweet. The fried temperature is well controlled, crispy on the outside and soft on the inside. A piece of abalone is used as a decoration on the top. It is not a whole one, but only a thick slice. The overall appearance is very good. It was like stone pot cod, served one by one, a large piece of cod, fried beforehand and then put into the red-hot stone pot. Although the cod was fried, its inner layer still remained fresh and tender, the smooth fish meat was delicious, and the outer layer, although fried, did not taste the bitter taste of frying, only the crispy skin. Walnut juice, even a simple sweet soup, was made so well, the freshly ground walnut juice had a very fragrant walnut flavor, original flavor, a full bowl, and the most surprising thing was the hand-made walnuts placed next to it as decoration, very delicate, very delicate, the chef hand-made them bit by bit, so it tasted especially delicious.

Before coming to this restaurant, I heard about it from my friends in Hong Kong. They said that the quality is good and the price-performance ratio is high, so I came to try it. The waiters are generally very enthusiastic, and I like the dishes. The presentation is very delicate. You will definitely not be disappointed if you come to taste it.

1. Environment: Inside the InterContinental Hotel, on the first floor below ground, ask the waiter in the lobby and he will tell you how to get there. The dining environment is very good. We arrived at lunch time, and there were still five minutes to go. The waiter arranged for us to wait on the sofa outside the restaurant for a while to look at the menu. 2. Dishes: You must eat the Peking duck! It is really crispy and not greasy! And there are various side dishes that can be eaten together. My favorite is the one with pineapple and chili. It is sour and spicy. I really like it. The signature snacks are also very delicate and taste good. It is a relatively light Hong Kong style.

I booked this Michelin two-star restaurant two weeks in advance. It is located near the Hong Kong Tsim Sha Tsui East MTR Station. It is about 200 meters away from Exit J2. The restaurant is on the underground floor of the hotel. It is a pity that the sea view is blocked by the Avenue of Stars next to it because it is under renovation. The whole roast duck, chicken, and crispy suckling pig need to be booked one day in advance. The crab and vegetables we had this time tasted good. The dry fried beef noodles are a bit salty. Friends who want to come here can remind them to put less salt. Although it is a Michelin two-star restaurant, there is no strict dress code. You don’t need to wear formal clothes, but you can’t wear sleeveless slippers, pajamas, etc. to dine.

Michelin two-star Xin Tu Xuan, I had reserved a seat in advance, but unfortunately I was not assigned a window seat. It is on the basement floor of the InterContinental Hotel. The amber peach kernels were delicious, and the 6 plates were also very famous. The soy sauce was from Kowloon Soy Sauce Factory. I especially liked the plum sauce in the sauce, which was sweet and sour, and I could tell that the ingredients were good. For tea, I ordered golden osmanthus tea for 68 Hong Kong dollars. The best three-style seafood dumplings for 168 Hong Kong dollars, this dish must be ordered, the signature dish, color, fragrance and taste, all the original flavor of the food, delicious. Suckling pig for 336 Hong Kong dollars, crispy skin, just the right amount of fat and lean, I wanted to eat roast duck, but forgot to book in advance, and there was no more on that day. Crab shell for 238 Hong Kong dollars, full of crab meat, delicious. Yangzhi Ganlu for 98 Hong Kong dollars, enough ingredients. Spicy crispy cucumber with jellyfish, refreshing and delicious, jellyfish is different from what I usually eat, and tastes better. The Supreme Crispy Trio was a failure. This one was not delicious. The duck liver and taro white jade pendant was not processed well and had a smell. Other dishes such as the lobster ball wonton clear soup, whole fresh abalone, Daqian black garlic and beef cubes, and fresh eggplant and scallop rice noodles were also good. The black garlic and beef cubes were delicious, and the sauce would be better if it was a little lighter. The service charge was 10[%], but was it because of insufficient staff or too many customers? The service timeliness was obviously not as good as other Michelin two-star restaurants such as Tianlongxuan and Tiankong Longyin.

A very good restaurant. It was not originally in my plan, but because the restaurant I wanted to go to was closed for renovation, I made an appointment with the hotel for lunch. Because it was a weekday, it was easy to make an appointment. I tried a few of their dim sum and was very satisfied with each one. I don’t have any special recommendations, just order whatever you want. In fact, the dim sum prices at several large hotels in Hong Kong are really conscience. If you don’t order big dishes, the average per person will basically not exceed 300. It is very suitable for friends who love dim sum but don’t care about big dishes. The quality is really good, unlike here, only the price is good, and the food is terrible. The most impressive thing is the sesame walnut and shrimp rice noodle rolls before the meal, which are really delicious. I really want to buy the seafood sauce and sesame sauce that go with the rice noodle rolls. The sauces on the side are also very thoughtful, with a total of six, three plates of hot sauce, plus soy sauce, red vinegar and plum sauce. It is inside the InterContinental, very easy to find, the location is superb, and you can see the Victoria Harbour at eye level. Unfortunately, the Victoria Harbour has been under construction recently, which has affected it a little. However, the restaurant is very good in all aspects, and the waiters are also smiling and polite. The atmosphere is much more relaxed than Lung King Heen. Haha, seeing that I want to take a picture, they also specially helped me set the tableware. So cute! Mi Er is worthy of its name