Above: owner  Lai Wai Hung.

Hung’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 world’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, Hung’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 Hung’s Teochew/Chiuchow—regional cuisine that originated in Chaoshan in Guangdong province—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 Hung’s authentic flavors with friends and relatives back home.

Hung’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.