Hung Tong

Rejoice the contemporary Cantonese Delights

Steamed Fresh Crab Claw with Winter Melon topped with Truffle
Steamed Fresh Crab Claw with Winter Melon topped with Truffle

Sourced from the Philippines, our Black Crab claws are chosen for their succulent flavour and large size. Our chefs use a lobster-based stock to elevate and enhance the flavour of the crab claw.

Double Boiled Young Coconut Soup with Abalone and Fish Maw
Double Boiled Young Coconut Soup with Abalone and Fish Maw

The fresh abalone from South Africa and fish maw are double-boiled in superior broth and fresh young coconut water to give a rich depth of flavour to the seafood without the use of Chinese herbs.



Baked Cod Fish and Chinese Olive Pickles with Salt in Lotus Leaves
Baked Cod Fish and Chinese Olive Pickles with Salt in Lotus Leaves

Robust yet delicate in flavour, the cod is wrapped in Lotus leaves and salt baked to keep the succulent flavour of the fish, while Chiu Chow oliver pickles bring out the unqiue taste.

Pan-fried Japanese Sea Cucumber stuffed with Quinoa and Minced Pork in Pumpkin and Chicken Soup
Pan-fried Japanese Sea Cucumber stuffed with Quinoa and Minced Pork in Pumpkin and Chicken Soup

Sea cucumber from Japan Kanto is selected for its crispy and smooth texture. Shrimp and pork meat is stuffed into the sea cucumber to enhance its flavor and freshness, quinoa pumpkin chicken soup which only makes this traditional seafood delicacy more healthy and classy.

Phone

(852) 2252 5279

Location

Level 7

Operating Hours

Lunch
11am – 3pm

Dinner
6pm – 10.30pm

Dress Code

Casual

Smoking Policy

Non-smoking