Take pride in the quality of ingredients.
As the Barbecue Chef at Kerry Hotel, Hong Kong, Chef So Lam Yik has been wowing diners at Hung Tong with his outstanding flavours and craftsmanship.
He has a deep passion for quality ingredients, searching far and wide for the finest seasonal products in Asia to use in his dishes.
Only the very best ingredients are accepted in Chef So’s kitchen, with chicken flown in from Qingyuan and the highest quality pork sourced from Vietnam. The result is a menu that will dazzle with its bold flavours and presentation. From Steamed Scallops with Garlic Sauce to Chef So’s signature Barbecue Pork with Maple Syrup, each dish is masterfully prepared for an unforgettable dining experience.
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