Hung Tong is delighted to welcome Chef Joe Hou, Shangri-La Group's Area Chinese Executive Chef and the culinary talent behind Jiangnan Wok at Shangri-La Nanjing, celebrated for nine consecutive years of Black Pearl excellence, for an exclusive one-week four-hands collaboration. Teaming up with Hung Tong 's Chinese Executive Chef Ken Yu, the two chefs will present two special menus that reinterpret Cantonese cuisine's delicate fines alongside Huaiyang's exquisite knife artistry.

Six-Course Business Set Lunch
Savour the best of both culinary worlds over a refined midday affair. The lunch begins with a showcase of exquisite dim sum craftsmanship. Steamed Pork Dumpling with Vegetables features a vibrant green skin tinted with fresh vegetable juice, filled with succulent prawn and pork for a burst of natural umami; and the Steamed Chinese Style Layer cake presents soft and pillowy layers of delicate sweetness that are simply irresistible. The menu continues with Minced Meatball Soup with Yellow Croaker and Snap Peas, transforming fresh yellow croaker into plump and tender meatballs with a refined flavour, Stir-Fried Prawns in Tomato Sauce with Finger Lime pairs translucent prawns with a rich tomato sauce, and finished with bright finger lime for a sweet-tangy contrast that gives a classic dish a vibrant modern twist. The meal concludes with Roasted Baby Pigeon with Thyme, marinated in fresh thyme and roasted to achieve a perfectly crisp skin and succulent meat, its herbal fragrance and rich juices lingering long after the last bite.

Date: 13 to 19 April, 2026
Time: 11am to 3pm
Price: HKD648 per person
[View Menu]

*Shangri-La Circle members can enjoy exclusive priority booking of this event from now until March 31, 2026. The public sale will start from April 1, 2026. Book viaShangri-La Boutique now.

Six-Course Premium Set Dinner
As evening falls, Hung Tong sets the stage for an exceptional dining experience. The six-course prestige dinner showcases the full breadth of both chefs' mastery, guiding you on an unforgettable gastronomic journey. The dinner begins with the Hung Tong Appetiser Trio, a series of inventive Cantonese dishes that celebrate the diversity and creativity of the cuisine. Sliced Suckling Pig brings together rich French foie gras and crackling suckling pig in a seamless East-meets-West pairing; Spring Onion Gravy baths premium Razor Clams in fragrant spring onion oil, elevating their natural sweetness; and Deep-fried Bean Curd Sheet Rolls delicately wraps around deluxe black truffle, achieving quiet elegance in every bite.

Huaiyang classics then bring another layer of refined sophistication to the evening. Jade Snow Crab Soup with Tofu Strips features tofu hand-cut into impossibly fine pieces, served atop a velvety snow crab bisque, a true showcase of Huaiyang knife artistry. Braised Pork with Abalone and Preserved Vegetables slow-braises abalone and pork belly to tender perfection, enriched by the deep and savoury preserved vegetables. The evening concludes with the Stir-Fried Blue Lobster with Caviar, Sea Urchin and Egg White, plump, presenting succulent blue lobster crowned with luscious sea urchin and caviar. Enhance your dinner with an optional curated French wine pairing at an additional HKD 700.

Date: 13 to 19 April, 2026
Time: 11am to 3pm
Price: HKD648 per person
[View Menu]

*Shangri-La Circle members can enjoy exclusive priority booking of this event from now until March 31, 2026. The public sale will start from April 1, 2026. Book viaShangri-La Boutique now.