From the West Kowloon Cultural District to the newly minted Victoria Dockside and a flurry of restaurants housed in Harbour City’s Ocean Terminal Extension — Kowloon is slowly but surely claiming its reputation as a hub for the city’s finest cultural and dining experiences. Follow the waterfront promenade east to Hung Hom and you’ll find Kerry Hotel Hong Kong, a sprawling urban retreat with six of the neighbourhood’s most noteworthy F&B outlets under one roof.
This summer, the hotel’s signature Chinese restaurant, Hung Tong, ramps up its seasonal offerings with a new menu featuring creative dishes courtesy of Executive Chinese Chef Ken Yu. With over 30 years of experience in Cantonese cooking, chef Yu is a veteran of some of the most prestigious restaurants and hotels around Asia. At Hung Tong, the celebrated chef has taken inspiration from the classics and reimagined old recipes with a touch of modern flair, with dishes anchored by premium products flown in from around the world.
Sourcing exceptional produce is the first step for Yu: from the meat to the seafood, each ingredient has been hand-picked for its unique qualities and flavour, then handled with care to let the inherent flavour shine through. One of the highlights is the succulent baked cod, wrapped in lotus leaves and baked with salt and Chiu Chow olives. The result is a robust flavour that belies the delicate nature of the fish; wrapped in fresh lotus leaves, an aromatic perfume hits the table enticing diners to tuck into the tender meat, with a sprinkle of Chiu Chow olives adding depth and dimension.
To rehydrate during sweltering summer days, guests won’t want to miss the double-boiled young coconut soup with abalone and fish maw, boasting a depth of flavour with premium abalone sourced from the shores of South Africa. Using the traditional method, the seafood is double-boiled in the master stock with a splash of fresh young coconut water to draw out the delicate flavours — a lighter alternative for summer marked by the absence of pungent Chinese herbs.
Other highlights of the summer menu include stir-fried beef tongue from Okinawa, where bitter Japanese gourd counteracts the fattiness of marbled Australian Wagyu, diced and fried to a crisp exterior. These dishes are complemented by the restaurant’s perennial favourites — think steamed fresh crab claw with truffle and egg white, and seared cod with yuzu sauce — as well as a 90-label-strong wine list which features a number of underrated regions across China, Japan and Thailand.
To further elevate the dining experience this summer, settings have been revamped with new chinaware sourced from M.Style from Japan and Pordamsa from Spain — the refined aesthetic complementing the restaurant décor by André Fu, comprising a tapestry of raw textures, exposed red brick walls, vintage leather chairs and 1960s accents, from checkered carpets to booth seating.
For those in search of a dim sum fix, the restaurant continues to enhance its lunchtime dim sum offering, where signature dishes have been elevated such as seasonal scallops and sturgeon caviar dumplings, as well as diced abalone and sea cucumber puffs showcasing the layered pastry techniques. Other highlights include steamed red rice rolls stuffed with deep-fried shrimp, sesame balls filled with sweet potato, and deep-fried roasted goose and mushroom puffs. Finally, don’t leave without trying the char siu; made with prime iberico pork drizzled with maple syrup, the salty-sweet pork continues to hold its own against some of the best versions in the city.
The new menu is available from 29 July. For more information, or to make a reservation, call +852 2252 5279 or email firstname.lastname@example.org.