Lai Ching Heen

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.

The space is bright and spacious, with stylish decoration and unparalleled sea view of Victoria Harbour, which is refreshing. The charm of this place is everywhere. Not only is the waiter's hospitality very polite, the dish plating is attractive, and the overall taste of the cuisine is excellent. It seems that the taste is attached to the tongue and is unforgettable for a long time. In addition, the restaurant has a number of loaned waiters who are also very skilled and polite, which greatly improves the image of the restaurant, making it have an international and high-end image, ha!

The crispy duck is delicious, definitely not worse than Peking duck. The Cantonese beef balls are delicious, the beef is tender, and the squab is first-rate and super fragrant, so it was right to order two.