Lung Hin, Marco Polo Hotel

White table cloth, escorted to your table by your name, a visit from the executive chef to say hello and a stunning view from the 44th floor. Lung Hin at Marco Polo Hotel definitely knows how to elevate a dining experience.

The Cantonese menu was awe inspiring that I wanted to order what was written on every page. We started with the signature Marco Polo Iced Earl Grey Tea. Earl grey is my favourite tea choice so this decision was almost instantaenous. This signature drink maybe a little bit overwhelming at first because with its extravagant presentation served with glass full of ice tea cubes, plenty of seedless grapes, an elderflower syrup on the side and a pour of their house earl grey tea. Mixed all together, it produces a refreshing drink perfectly complimenting the such a flavourful menu of Cantonese delicacies.

Dimsums are a staple to the Cantonese dining experience and what is better way to elevate the Steamed Shrimp Dimsums locally known a Hakaw than to garnish them with gold leaves.

A generous serving of Crab Meat Noodles in a special broth presents a very satisfying aroma of seafood which was also concomitant to the Seared Scallops Fried Rice that had an delectable combination of the flavors of herbs, spices and scallops.

But the creme a la creme and the highlight of our Cantonese dining experience is a modern take on Crab Claw laid on a bed of egg white, glazed with a sauce that brings out the flavor of the crab meat, again garnished with gold. The fluffy egg white and its subtle taste is a good pair to the savory crab meat flavor. It comes in two orders and I can see the reason why, savoring this delicate dish is more pleasurable when shared.

Faithful to Marco Polo’s Five Star rating, Lung Hin definitely matches that with an experience worthy of the Forbes title.