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Lisa Cam

The exposed brick walls, bare tables and modern art might lead you to mistake Hung Tong for a cool cafe, but the menu comprises some of the most exquisite Chinese dishes in the city. 
Chef Ken Yu is known for his contemporary twists on Cantonese classics, such as using maple syrup to baste sweet barbecued pork, creating an aroma that is hard to forget. 

Other innovative items are stir-fried prawns with mango and lime, steamed wild mushrooms dumpling with black truffle, and poached rice in seafood and lobster soup. The wine-pairing menu is definitely worth checking out as well.
Contact details
Level 7, Kerry Hotel, 38 Hung Luen Road, Hung Hom Bay, Kowloon 
2252 5279
Signature dishes
Pan-fried Japanese sea cucumber stuffed with quinoa and mince pork in pumpkin and chicken soup
Steamed fresh crab claw with winter melon topped with truffle
Hung Tong steamed cod with pickled olives and celery dumpling

See more of 100 Top Tables 2021 here


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Zi Yat Heen: Magnificent menus get a touch of creative flair at the Four Seasons Hotel Macao

Yí: Local markets and seasonal produce serve as inspiration for chefs Angelo Wong and Wilson Fam

Yamazato: Sushi, sashimi and other traditional Japanese favourites served in a ‘Zen garden’

Past 100 Top Tables

Hung Tong: Contemporary twists on Cantonese classics, presented in modern surrounds

Hung Tong, Kerry Hotel.  Photo: Jonathan Wong

Hung Tong steamed cod with pickled olives and celery dumplings. Photo: Kerry Hotel

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100 Top Tables


An outstanding example of chef Ken Yu’s innovative approach is the traditional sweet barbecued pork basted in maple syrup



100 Top Tables 2021 - Chinese

100 Top Tables 2021