TY­COON TANN

T.Dining by Hong Kong Tatler - - Creative Chinese -

If you have al­ways rushed past Ty­coon Tann think­ing it’s just an­other dark wood-pan­elled cock­tail bar play­ing on Ori­en­tal kitsch, don’t. For tucked away its up­per floors is an ex­pect­edly fine din­ing ex­pe­ri­ence. Given Ty­coon Tann’s mod­ern, min­i­mal­ist dé­cor with touches of Chi­nois­erie, you might ex­pect the new fan­gled Asian fu­sion fare. But ex­ec­u­tive chef Wong Wai-man has de­cided to keep flavours tra­di­tional, and any in­ven­tive twists con­fined to the pre­sen­ta­tion of the dishes in­stead. You see this play out in the plat­ter of starters, which in­cludes a con­i­cal beaker of mar­i­nated toma­toes sat amid a bil­low­ing cloud of dry ice, but you for­give the gim­mickry when you bite into the win­some honey-slicked char­coal-grilled Hun­gar­ian pork cha siu that has just the right among of mar­bling. It’s not hard to see why their sig­na­tures are pop­u­lar the Pek­ing duck comes with a colour­ful plat­ter of ac­com­pa­ni­ments var­i­ously sourced from Ja­pan, Tai­wan and Korea, and try­ing them out in dif­fer­ent per­mu­ta­tions makes for fun, if brief, din­ner en­ter­tain­ment. The staff are wel­com­ing and at­ten­tive, if a lit­tle ner­vous about get­ting things right.

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