Chinese Executive Chef Ken Yu and the culinary team are thrilled to present a brand-new and refined Cantonese Dim Sum menu at Hung Tong of Kerry Hotel, Hong Kong. Adding a contemporary twist with only the best quality ingredients to the authentic Cantonese Dim Sum. Highlights include:

Baked Puffs with Shredded Japanese Turnips and Cheese in Lotus Root Shape (HKD 78) - A perfect balance between the taste of a Japanese Turnips and the melting Parmesan Cheese for the filling of the signature 144-layered baked Japanese Turnip Puffs with a twist in the adorable and eye-catching Lotus Root shape.

Mantis Shrimp and Minced Pork Dumplings topped with Sturgeon Caviar (HKD 98) - Chef Yu handpicks the fresh Mantis Shrimp for this crystal-clear Dumpling, accompanied with fresh Shrimps and minced Pork in the filling, then seasoned with Coriander.  The umami of Mantis Shrimp and Shrimp Meat is well balanced with the fragrance of Coriander and the aroma of Sturgeon Roe; the extravagant Dumplings are topped with gold foil to add an extra elegant twist on it.

Wagyu Beef Cheek Rolls with Sea Cucumber and Shrimp Roe (HKD 88) - The reinvented Wagyu Beef Rolls combine the taste of juicy Australian Wagyu Beef Cheeks, the natural taste of Sea Cucumber, the earthy taste of fresh Yams, as well as the sea fresh taste of Shrimp Roe, elevating this Dim Sum to another level.

View dim sum menu