Above: owner Â Lai Wai Hung.
Hungâ€™s Delicacies has come a long way from its humble beginnings as a Hong Kong street-side bistro in 2003, recently opening its second branch at one of the worldâ€™s busiest airports. And while those not in the know may be forgiven for thinking that this is just another run-of-the-mill restaurant, Hungâ€™s flavors have not only attracted a cult following in Hong Kong but have earned him the coveted Michelin Star in the inaugural Michelin Guide to Hong Kong & Macau in 2010 and again in 2011.
Those passing through Hong Kong International Airport can now sample Hungâ€™s Teochew/Chiuchowâ€”regional cuisine that originated in Chaoshan in Guangdong provinceâ€”specialties such as duck tongue in Chinese liquor, chicken leg tendons in sesame oil, and sliced goose in marinated sauce. The restaurant also offers special on-board packaging of the latter, along with bottles of Premium XO Sauce and chili oil for passengers wishing to share Hungâ€™s authentic flavors with friends and relatives back home.
Hungâ€™s Delicacies is located on Level 3, SkyPlaza, Terminal 2 in the non-restricted area of Hong Kong International Airport. The restaurant is open from 7 a.m. to 10 p.m. daily.