Alluring Chinese fusion fare at Tycoon Tann in Central

Tracey Furniss

PUBLISHED : Tuesday, 09 June, 2015, 10:29pm
UPDATED : Wednesday, 10 June, 2015, 3:40pm

From the cocktails to the food, there is something modern yet traditional about Tycoon Tann. The three-storey restaurant and bar starts at street level with the Mod Bar, which specialises in East-meets-West cocktails. We tried the Suan la Tang (HK$110) with gin, lemon grass, kaffir lime leaves, lime, spices and coconut juice, which is served in a quaint round bowl, and looks more like tom yum soup than a cocktail. We also sampled the Tycoonin (HK$105), which is made of Chinese yellow wine, cranberry juice and dried plum, and is refreshing with a kick.

We mounted the staircase to the contemporary-designed first floor for dinner - the second floor is more Shanghai French Concession era. Having elected to sample the signature dishes, our first item was baked crab shell stuffed with fresh crab meat, onion and cheese (HK$168) and served on a silver crab-like plate. It is the perfect comfort food. We then tried the sliced Peking duck with caviar (HK$468), six pieces of crispy duck on mini-pancakes.

The caviar and duck went perfectly together, but the pancake was a little dry. We also enjoyed the crispy skin and succulent meat of the crispy salted chicken (half HK$210, whole HK$420), and its version of char siu, charcoal-grilled Hungarian Mangalica hogs with honey sauce (HK$288), which is a must-try as it just melts in the mouth. The signature fried rice made with abalone, shrimp, crab meat, Yunnan ham, Sergia lucens and conpoy (HK$328) was also a winner. A dramatic ending to a delicious meal is The Pearl of Dragon, a giant crispy glutinous ball with sesame (HK$168). 

Tycoon Tann and Mod Bar
G/F-2/F, 74 Wellington Street, Central tel: 3125 3228