Restaurant review: Hung Tong in Hung Hom – Chinese comfort food with a view
Old favourite sweet and sour pork was the star of the meal, while the succulent barbecued prime Iberico pork with maple syrup came in a close second
Hung Hom isn’t our normal stomping ground when it comes to restaurant reviews, but we were curious about what was being offered by the Kerry Hotel.
Of course, we are familiar with the sister properties: the Shangri-La in Tsim Sha Tsui and Admiralty, and the Hotel Jen, which has our favourite place serving Straits cuisine, Cafe Malacca. Because of this, we had high hopes for the Kerry Hotel’s Chinese restaurant, Hung Tong.
The restaurant is cosy and intimate, with a great view (we should have asked for window seats), well-spaced tables and comfortable chairs. The menu is concise, which we liked, with a few icons used to indicate the dishes that are specialities, gluten-free, vegetarian, or contain pork, nuts or alcohol.
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Sweet and sour pork with pineapple (HK$168) was our favourite dish of the night. The boneless chunks of meat had a delicate, crisp coating and the sauce was well-balanced, without being too vinegary.
Coming in a close second was the barbecued prime Iberico pork with maple syrup (HK$288). The pork was tender and succulent, but we wished the lightly sweet marinade had penetrated deeper into the meat.
Braised chicken with black bean sauce (HK$238) was comfort food that cried out for rice (we shared two bowls between three of us). The sauce had a rich, deep flavour that coated the pieces of chicken.
Deep-fried and braised tofu with prawns and minced pork (HK$198) was slightly underseasoned – just a little more salt would have made it better. The best part about the dish was the accompaniments of crisp-tender stalks of gai lan.
Hung Tong, 7/F Kerry Hotel, 38 Hung Luen Road, Hung Hom, tel: 2252 5279. About HK$375 without drinks or the service charge.