T.Dining by Hong Kong Tatler - - Cantonese -

In a cosy corner of the Kerry Ho­tel with full har­bour views, Hung Tong looks more like a re­laxed club lounge than a typ­i­cal Chi­nese restau­rant. The menu re­flects this, of­fer­ing gen­er­ous por­tions of un­fussy, well-ex­e­cuted, mostly Can­tonese dishes (although some favourites from other parts of China, like Pek­ing duck, are avail­able too). Well-known favourites from your favourite neigh­bour­hood Can­tonese spot get a slight up­grade—the bar­be­cued pork is made with Iberico pig and glazed with maple syrup, and the turnips that come with the stewed beef brisket in a clear broth are cut into neat, iden­ti­cal tiles. Packed with umami and com­ple­mented by chunky cubes of bean­curd sheets, stacked up like lasagna, the braised wild mush­rooms with truf­fles and fried bean curd sheet are a de­light to eat. It would be an even big­ger step up from your local bistro if the bev­er­age list was more ex­cit­ing. Ser­vice, how­ever, is top of class, with a small but sharp team of at­ten­tive staff. avail­able and help­ful.

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