Hung Tong will join hands withstrong> Jiangnan Wok · Rong, the Michelin One-Star restaurant at Shangri-La Fuzhou, to present a limited four-day Cantonese–Huaiyang Four-Hands dining experience from September 9 to 12, 2026. Jiangnan Wok has retained One Michelin Star in thestrong> 2025 and 2026 Fujian Michelin Guides, while its Executive Chinese Chef, strong>Chef Andy Ma, was named strong>Young Chef of the Year in the 2026 Fujian Michelin Guide. For this special collaboration, Hung Tong Executive Chinese Chef Yu will partner with Chef Ma to combine Hung Tong’s refined interpretation of Cantonese classics with Chef Ma’s mastery of Huaiyang cuisine and Fujian’s regional ingredients, presenting an exquisite selection of exclusive dishes that showcase the harmony between Cantonese and Huaiyang culinary traditions.
Five-Course Business Set Lunch
Savour the best of both culinary worlds over a refined midday affair. The set lunch begins with an exquisite Assorted Dim Sum, featuring Steamed Scallop Dumpling with Truffle, Deep-fried Roasted Goose and Mushroom Puff, and Steamed Dumpling with Seafood and Purple Sweet Potato. The scallop dumpling pairs delicate seafood sweetness with the rich aroma of truffle, while the roasted goose puff is meticulously folded by hand into 144 layers of flaky pastry, encasing a savoury roasted goose filling. The seafood dumpling is presented in a naturally hued purple sweet potato wrapper filled with a generous shrimp filling, adding colour and delicate sweetness to the assortment. Donghai Yellow Croaker Meatball Soup features tender meat from deep-sea yellow croaker from the East China Sea, skilfully shaped by hand using traditional Huaiyang knife techniques. Rong Crispy Veal showcases tender grain-fed veal prepared at low temperature and encased in golden layers of crisp pastry. Created exclusively for this four-hands collaboration, Braised Abalone with Pork Knuckle combines plump fresh abalone with the traditional Fujian delicacy, slowly braised in a house-made sauce until richly flavoured. The meal concludes with Mango and Sesame Panna Cotta, offering a refreshing and delicately sweet finish.
Date: September 9 to 12, 2026
Time: 11am to 3pm
Price: HKD648 per person
[View Menu]
Six-Course Premium Set Dinner
The dinner set begins with Hung Tong Appetiser Trio, featuring Deep-fried Gillardeau Oyster, Smoked Vegetable Roll and Roasted Wagyu Beef “Char Siu” with Maple Syrup. This is followed by Yellow Croaker Meatball with Fish Maw, featuring hand-crafted meatballs made with tender East China Sea yellow croaker, braised with premium fish maw in a clear yet richly flavourful broth. Braised Lobster with Truffle and Japanese Turnip pairs succulent Australian lobster with turnip and fragrant truffle, highlighting its natural sweetness with an elegant earthy aroma. Roasted Eel with Glutinous Rice Cake features fresh eel slowly roasted in a rich sauce and served with soft, chewy glutinous rice cake. Created exclusively for this four-hands collaboration, Charcoal-grilled Baby Whelk with Noodles brings out the whelk’s natural briny aroma through charcoal grilling, served with handmade noodles infused with its savoury juices. The feast concludes with Pomegranate Sago Sweet Soup with Steamed Citrus Dumplings stuffed with Egg Custard, offering a refreshing and delicate finish. Enhance your dinner with an optional curated French wine pairing at an additional HKD 600.
Time: 6pm to 10pm
Price: HKD1,288 per person, with French wine pairing at an additional HKD600
[View Menu]
*Shangri-La Circle members can enjoy exclusive priority booking of this event from now until August 17, 2026. The public sale will start from August 21, 2026. Book via Shangri-La Boutique now.