Ritz-Carlton Stellar Gastronomy
Chef Paul Lau, Director of Culinary from the illustrious two MICHELIN-starred Tin Lung Heen in The Ritz-Carlton, Hong Kong, and Chinese Executive Chef Daniel Wong, from the acclaimed one MICHELIN-starred Jin Xuan in The Ritz-Carlton Shanghai, Pudong, join hands to present the collaborative culinary event – Stellar Gastronomy.
The exclusive event features two unique four-hand menus showcasing their mastery of Cantonese cuisine, at the sky-high Cantonese restaurants both in Shanghai and Hong Kong, over two days on June 7 and 20, 2025 respectively.
With more than forty years (Chef Lau) and thirty years (Chef Wong) of culinary experience, both chefs have led their teams to remarkable success, with Tin Lung Heen earning two MICHELIN stars for an impressive thirteen years in a row; and Jin Xuan securing one MICHELIN star eight times!
The Stellar Gastronomy event features a six-course lunch menu and a nine-course dinner menu.
Lunch Menu
Chef Lau tantalizes guests with a three-item dim sum course, featuring a lavish Steamed Glutinous Rice Dumpling with Lobster and a Steamed Seabass Dumpling with Coriander—luxurious interpretations of traditional favorites. The Pan-Fried Barbecued Pork Bun stands out with its crispy exterior, enveloping a sumptuous pork filling that adds a delightful crunch.
Another highlight is the Braised Rice Noodle with Geoduck in Fish Soup, accompanied by Steamed Hairy Gourd stuffed with Dried Shrimp. Using Japanese geoduck, Chef Lau crafts a wholesome fish soup that elevates this home-style dish.
Chef Wong enhances the experience with his own twist on the three-item dim sum course. The Deep-Fried Glutinous Rice Dumpling with Dried Shrimp, Pork, and Preserved Vegetables combines succulent dried shrimp and tender pork with tangy preserved vegetables, creating a symphony of flavors. The Steamed Sea Cucumber Dumpling features a tender, silky skin wrapped around a harmonious filling of briny sea cucumber and aromatic herbs.
Finally, the Crispy Crab Treasure Box reveals a sumptuous crab meat filling, artfully blended with spices, all encased in a perfectly golden, flaky pastry. Chef Wong’s Crispy Slow Cooked Australian Wagyu Beef Ribs with Sichuan Pepper delivers a tantalizing contrast of crunchy exterior and juicy meat, infused with the bold heat of Sichuan pepper.
Dinner Menu
The nine-course dinner menu showcases the pinnacle of their Cantonese artistry. Prepare for an unforgettable gastronomic journey as Chef Lau presents a tantalizing trio, beginning with Baked Oyster with Cheese. The savory richness beautifully complements the briny, ocean-fresh flavor, creating an exquisite fusion that dances on the palate. Chef Wong adds his own touch with the Crispy Eel with Port Wine, where the eel’s rich flavor is enhanced by a luscious Port wine reduction.
Continuing the meal, Chef Lau delights guests with Braised Fish Maw in Goose Sauce, where delicate fish maw is lovingly braised in a rich sauce. The Barbecued Pork and Chicken Liver with Honey showcases tender, smoky pork glazed to perfection, while the Chilled Mantis Shrimp with Salmon Roe allows the shrimp’s natural sweetness to shine, complemented by vibrant, briny salmon roe.
Chef Wong complements this trio with a symphony of three dishes featuring Steamed King Crab with Galangal Sauce, Wok-Fried King Crab with Shiso Vinaigrette, and Deep-Fried King Crab with Garlic Sweet Soy Sauce. Selected from the depths of the Bering Strait, the Alaskan crab thrives in icy waters, resulting in firm, plump meat that embodies the ocean’s gifts. Each cooking technique—steaming, pan-frying, and deep-frying—enhances the crab’s natural flavors, promising a delightful experience in every bite.
Another highlight from Chef Wong is the Wok-Fried Stonefish with Olive Kernel and Egg White. Despite its reputation as one of the “Top Ten Most Venomous Fish in the World,” the stonefish is celebrated for its exquisite taste. With tender, smooth meat and a unique jelly-like texture, this dish offers a gourmet experience.
Prepared with fresh egg whites and milk to create luscious fish balls, this dish not only delivers a gourmet experience but is also packed with nutrition. Indulge in this rare delicacy, where danger meets delight in a harmonious blend of flavors.
Meanwhile, Chef Lau captivates with Braised Glutinous Rice with Carabinero Shrimp, where the vibrant crimson shrimp rests atop fragrant glutinous rice, infusing it with rich flavors and aromatic seasonings. This dish is a true celebration of the ocean’s finest bounty, inviting diners to immerse themselves in a harmonious blend of textures and tastes.
Date Place & Price
The Stellar Gastronomy menus will be available at Jin Xuan, Ritz-Carlton Shanghai, Pudong on June 7, 2025, with the lunch menu priced at RMB 888* and the dinner menu at RMB 2,188* per person.
At Tin Lung Heen, Ritz-Carlton Hong Kong the menus will be offered on June 20, 2025, with the lunch menu priced at HK$888* and the dinner menu at HK$2,438* per person.
Book Now
For Jin Xuan reservation and enquiries, call +86 21 20201717 or e-mail [email protected]
*All-inclusive prices.
For Tin Lung Heen reservation and enquiries, call +852 2263 2270 or e-mail [email protected].
*All prices are subject to a 10% service charge.
Also read Forbes Travel Guide 5 Stars for the Ritz-Carlton, Hong Kong and the Ritz-Carlton Spa, Hong Kong
