New Cantonese Flavors at Kerry Hotel’s Hung Tong

Complimented by new tableware and service touches, chef Ken’s revamped lineup of dishes brims with everything from reimagined Cantonese classics to elegant dim sum favorites.

Photo: Hung Tong

Stylish André Fu–designed interiors, panoramic Victoria Harbour views, and novel takes on Cantonese cuisine have been Hung Tong’s calling cards since it opened as the signature Chinese restaurant at Kerry Hotel Hong Kong in 2017. But veteran chef Ken Yu is not one to rest on his laurels, as his recently revitalized menu attests. Complimented by new tableware and service touches, chef Ken’s revamped lineup of dishes brims with everything from reimagined Cantonese classics to elegant dim sum favorites, many featuring premium products flown in from around the world: must-tries include Baked Cod and Chinese Pickles with Salt in Lotus Leaves; Pork Ribs with Green Pepper and Honey; and the standout Steamed Fresh Crab Claw with Truffle and Winter Melon. Lunchtime guests can also look forward to an elevated dim sum experience, highlighted by items such as Steamed Scallop and Shrimp Dumplings, which are luxuriously finished with sturgeon caviar and gold foil. Now that’s food for thought.

For more information, call 852/2252-5279 or visit shangri-la.com/en/hongkong/kerry.

This article originally appeared in the December 2019/January 2020 print issue of DestinAsian magazine (“New Cantonese Flavors at Hung Tong”).

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