The interior furnishing is definitely unlike any usual traditional
Chinese restaurant set up, as this is never the cup of tea that Hung Tong is trying
to project their image to their diners.
The design and decor is capturing the history of old Hong Kong, with shutter glass windows gracing the hallways off and leading you to the bar and lounge and separates the dining area. Alcoves and booth seats create intimate spaces and red bricks on the wall adds a raw and slight industrial feel juxtaposing the retro vintage look of brownish checked carpet, yet with modern and contemporary sharp and eye catching decorative hanging lamps that brighten up the dining area and transporting the historical heritage and charm of Hung Hom districts to all diners.
Nested on the 7th Floor of the hotel, the name Hung Tong is derived from the Cantonese words as “Red Sugar” that is the tribute to the hotel group of companies with the trading of the sugar commodity in the past being one of the main streams of business and how the company was formed before venturing into the hospitality scene.
The menu has quite a wide range in selection and is well crafted by its Hong Kong born and raised Executive Chinese Chef Ken Yu who has over 30 years of experience in Cantonese culinary. Chen Yu had developed a solid foundation in Cantonese cuisine from pivotal positions in over 50 prestigious acclaimed and award-wining hotels and restaurants around Asia, with accolades including a 2-Michelin-star recognition.
Being the pioneer opening team for
Hung Tong, Chef Yu’s culinary skill focuses on the essence of a dish in the
ingredients and has an eye for sourcing fresh and seasonal produce. Through his thought
and skill, he has reinvented traditional Cantonese dishes to a modern edge from
the preparation, cooking method to presenting the signature dishes of Hung Tong
that embody authentic recipes and local culture which is well appreciated by
food aficionados domestically and abroad.
It was only 8pm when we arrived and diner time is getting
busier as the entire dining room was filled. Delightful scents fill the air
from the dishes that are being served on the tables while we walked into Hung Tong
before we were adjourned to the corner table as reserved. The menu was presented with clear indication
and with a few signature dishes that printed with images help up selling for
what Hung Tong is good at.
As soup is essential for Cantonese dining, not only in
Hong Kong dining scene especially in a Cantonese restaurant but also this is
what makes Cantonese food so approachable to warm your stomach and stimulate
your appetite before venturing into other delectable dishes. We kicked off with
Double Boiled Pork Lung Soup with Almonds
(杏汁燉白肺) which
is quite a classic soup in an authentic Cantonese restaurant. Not many
restaurants can handle this soup well due to its complexity of ingredient used and
hours spent on cooking as well as the pork lung chosen from a trustworthy
supplier. Chef Yu certainly has his way and secret recipe to get this right.
Despite the soup serving four, with such a delectable start to the meal for the
evening, we couldn’t resist but leaving no puddle left in the serving bowl.
The Barbecued Prime Iberico Pork with Maple Syrup（楓糖黑豚肉叉燒）is a definite must-order, not only that the meat was from the premium
cut but the marinade and lightly burnt on the side of the pork made this dish
even more superior. A mouth-full size thick cut of the meat with the
melt-in-your-mouth effect made this signature dish being an all time favorite to all
diners. Thumbs up!
Sautéed Prawns with Homemade Sweet and Spicy
Sauce(宮爆明蝦球 )
is another authentic dish from Cantonese cuisine. The giant size prawns were
lightly deep fried and cooked to a perfect springy texture and glazed with the
homemade sweet and spicy sauce (it is rather mild) and garnished with light crispy
lotus chips.
We
ordered half Crispy Chicken (脆皮炸子雞)
to
continue our savory journey. Another triumphant dish in Hung Tong that won’t disappoint,
the skin was deep fried to a very light crispiness but not leaving much of an oily palate
and the tenderness of the flesh of the chicken was in perfection. Have a light dip on
the mixed spice salt to enhance the taste on the palate.
A rice dish is another tradition to order to round up a
satisfactory Cantonese dinner. The Fried
Rice with Diced Chicken and Octopus in Abalone Sauce (鮑汁鱆魚雞粒飯) was
served in a clay pot for its authenticity of presentation. Rice flavor is assured
as the rice has absorbed the essence of the Abalone sauce and the octopus adds
another kick by giving the freshness of the sea palate for each mouth full. A truly enticing dish that fits all stomachs!
For dessert, my guest
picked the Osmanthus Jelly with Coconut
Milk (椰汁桂花糕) to end our evening with some good Chinese tea
as digestive. It has a nice light texture with a zesty osmanthus flowers from
the jelly sendiments and a hint of coconut aroma attached to it.
Such splendid food being served in Hung Tong cannot easily
be faulted or to find a flaw in its authenticity of flavours as it stays true to its Cantonese gastronomic heritage. We are glad to see that the orient dining
culture has been elevated and presented to be savored and enjoyed in a high
level of contemporary flavours.
Tried & Tested:
Location: 3.5/5
Design & Decor: 4/5
Food & Beverage: 5/5
Service: 4/5
Value For Money: 4/5
Experience: 4.5/5
Highlights:
Barbecued Prime Iberico Pork with Maple Syrup
38 Hung Luen Road,
Hung Hom Bay, Kowloon
Hong Kong
Tel: +852 2252 5888
Hung Hom Bay, Kowloon
Hong Kong
Tel: +852 2252 5888
Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.
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