Hung Tong: restaurant review
- While the view of the harbour is splendid, it does not distract from Hung Tong’s innovative approach to classic Cantonese fare
Diners’ eyes are immediately drawn to the view when they enter Hung Tong, with its floor-to-ceiling windows unveiling an unparalleled vista of the harbour. But the vista by no means upstages the indoor experience. Interiors combine traditional red brick with modern finishes, and the menu similarly reflects chef Ken Yu’s innovative approach to classic Cantonese fare, seen in dishes such as the barbecued pork, which is basted in maple syrup.
Other creative flavour combinations include the pan-fried sea cucumber with quinoa and minced pork served in a pumpkin and chicken soup, and the double-boiled young coconut soup with abalone and fish maw.
Signature dishes
Pan-fried Japanese sea cucumber stuffed with quinoa and mince pork in pumpkin and chicken soup
Steamed fresh crab claw with winter melon topped with truffle
Hung Tong steamed cod with pickled olives and celery dumpling
Contact details
Level 7, Kerry Hotel, Hong Kong,
