Tin Lung Heen

It's OK. I've been there a few times with my friends before. Because we went to play ball, we stayed in Mission Hills. There aren't many options there. I guess people who come to Haikou for tourism rarely stay there unless they go to play ball.

It's a nice place, the food is definitely expensive, but there are reasons for it. As a super five-star hotel, the Ritz-Carlton is still worth recommending, of course you have to have the spending power, it's not easy to make money nowadays.

The hotel in Mission Hills is really good, but it is a bit far away. If you don’t go to Mission Hills to play golf, I guess few friends will stay in this hotel. Anyway, I give you a good review.

Hong Kong rice star restaurant Tianlong - a hard to find, come to Haikou to travel now here to take one. The environment is very ancient in China. In the evening, there are Guzheng performances and poetry recitals. It is combined with the unique modern design concept of Ritz-Carlton. The classical stone and wood are combined. The environment is naturally not said. I picked a seat near the floor-to-ceiling windows. This position can also be intuitive. The entire lobby, Watching the waiter shuttle in it, providing the most appropriate service all the time. I went at noon and found that the Cantonese refreshments here are all self-service, 268+, about 40 choices, which is enough for me, and the price/performance ratio is enough to be attractive. Cantonese ice roasted three layers of meat, that layer of golden crispy skin is the highlight, the middle is slightly fat, the bottom is tender water lean meat, crispy skin with sugar or the bottom is yellow mustard, fat but not greasy, crispy full mouth, the whole plate is mine. The white jade mushroom with Narumi's exquisite bone porcelain plate, the whiteness is very good, the mushroom body is very neat, crystal clear; the taste is delicate, with crispness, plus a little pepper to pick up spicy, but the whole is quite sweet and refreshing. The chicken soup of the scorpion is clear and oilless. At first glance, it is refined. The scorpion adds natural flavor. The scorpion is very tender. I can't wait to add a second bowl of chicken soup. Golden mustard shrimp ball, shrimp balls are evenly medium large, with crispness outside, wrapped in a thick layer of mayonnaise, bite and mustard momentum, rich in taste. The snacks not only have Cantonese style, but also mix and match Sichuan-flavored Tianfu Dandan noodles, famous snacks in Chengdu and Zigong. In the tall hotel, a certain improvement must be made. The amount is just right. The sauce is mixed evenly. A little bit of meat, plus the peanut butter with spicyness at the bottom, etc., very tasty, 3 mouths are just right. The Cantonese-style shrimp dumpling emperor is advanced, with the tip of the dumplings and the shrimp dumplings. The fungus of the black truffle is overflowing, and the shrimp dumplings are also very crystalline. The emperor crab meat Xiaolongbao, the inner filling is also upgraded plus points, using the emperor crab meat, no wonder it is not greasy to eat, the folds of the skin are also pinched in place, and the pastry chefs who have not been able to make the sauce purple Xiaolongbao. Finally, I came to a dessert, Yangzhi Mango, fresh mango, this can be felt from the taste, and also added red Xixuan granules and mango granules, very thick, moderate sweetness, very good Cantonese dim sum banquet, the key is still to eat.

The afternoon tea snacks are sweet, but the exquisite environment is also first-class