The first thing you notice when you walk into Hung Tong is the jaw-dropping view. The dining room has floor-to-ceiling windows that offer an unobstructed and panoramic view of the harbour. Well-spaced tables with plush leather seats add to the decadence of the dining experience.
Steamed fresh crab with winter melon.
Chef Ken Yu adds contemporary twists to the Cantonese classics, such as using maple syrup to baste the sweet barbecued pork to create an aroma that is hard to forget. Other creative dishes include steamed fresh crab claw with winter melon and truffle, as well as pan-fried Japanese sea cucumber stuffed with quinoa and minced pork in pumpkin and chicken soup.
