Newly opened Hung Tong at the Kerry Hotel, Tsim Sha Tsui – uneven Cantonese with a twist
Some of the dishes didn’t match the menu and seemed like a disparate mix of ingredients; others were winners, especially the gluten puffs and desserts
Hung Tong is on the seventh floor, and the exposed brick, dark wood and leather chairs, give it the feel of a retro living room.
The menu features Cantonese food with a twist, with a focus on seafood because of the hotel’s location and history of shipping and trade. Because the restaurant is so new, the menu was limited, and there are still several kinks to sort out as the quality of the food was uneven.
However, there was a big improvement in the last savoury dish, vegetarian braised gluten puffs stuffed with assorted vegetables and porcini (HK$168). The gluten puffs were amazingly light, and we enjoyed the taste and execution.
Most of the desserts listed were standard fare. The chilled mango sago cream with pomelo (HK$58) was good, the fruity soup more on the thick, creamy side. We also enjoyed the royal steamed red date cake with coconut milk (HK$58). Once the steamer basket lid was opened, the fragrance of the red dates filled the air.Theywere layered with coconut milk, and the dessert wasn’t too sweet.
Hung Tong 7/F, Kerry Hotel, 38 Hung Luen Road, Hung Hom, tel: 2252 5888