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.

It's hard to get a seat at Hong Kong's Rice Star Restaurant, Tin Lung Heen. Come to Haikou for a tour and take a walk. The environment is full of ancient Chinese charm. There are guzheng performances and poetry recitations at night. With the unique modern design concept of Ritz-Carlton, the combination of classical stone and wood, the environment is naturally nothing to say. I chose a seat near the floor-to-ceiling window. This position can also directly see the entire lobby, watching the waiters shuttle through it, providing the most appropriate service at all times. I went there at noon and found that the Cantonese tea snacks here are all self-service, 268+, about 40 choices, which is enough for me, and the price-performance ratio is also attractive enough. Cantonese ice-roasted pork belly, the golden crispy skin is the highlight, with a little fat in the middle, and the bottom is tender and watery lean meat. The crispy skin is dipped in white sugar or the bottom is dipped in yellow mustard. It is fat but not greasy, crispy and mouthful, and the whole plate is mine. Pickled pepper white jade mushrooms, paired with Narumi's exquisite bone china plate, the white jade-like feeling is very well set off, the mushroom body is very neat and crystal clear; the taste is delicate and crisp, with a little pickled pepper to enhance the spiciness, but the overall taste is still quite sweet and refreshing. Scallop and vegetable chicken soup, the chicken soup is clear and oil-free, and it can be seen that it is carefully stewed. The scallop adds natural freshness, and the vegetable is very tender, which makes me eager to add a second bowl of chicken soup. Golden mustard shrimp balls, the shrimp balls are uniformly medium to large, with a crispy outside, wrapped in a layer of thick mayonnaise, and there is a mustard rush when bitten, and the taste is rich. The dim sum not only has Cantonese style but also mixes Sichuan style Tianfu Dandan noodles. The famous snacks of Chengdu and Zigong must have been improved in high-end hotels. The amount is just right, the sauces are mixed evenly, a little minced meat, plus the spicy peanut butter at the bottom, etc., very tasty, 3 bites are just right. The Cantonese-style shrimp dumplings are more advanced, with bamboo shoots and large shrimps inside. The black truffle aroma is overflowing, and the shrimp dumpling skin is also very crystal-like; the king crab meat dumplings have an upgraded filling, with king crab meat, no wonder they are not greasy at all, and the folds of the skin are pinched very well. A dim sum chef who has not had several years of experience cannot make such dumplings. Finally, a dessert, mango pudding, is made with fresh mango, which can be felt from the taste. It is also added with red grapefruit and mango particles. It is very thick and moderately sweet. It is a very good Cantonese dim sum feast, and the key is to eat as much as you can.

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