Nested on the 7th Floor of the hotel, the name Hung Tong is derived from the Cantonese words as “Red Sugar” that is the tribute to the hotel group of companies with the trading of the sugar commodity in the past being one of the main streams of business and how the company was formed before venturing into the hospitality scene.
The menu has quite a wide range in selection and is well crafted by its Hong Kong born and raised Executive Chinese Chef Ken Yu who has over 30 years of experience in Cantonese culinary. Chen Yu had developed a solid foundation in Cantonese cuisine from pivotal positions in over 50 prestigious acclaimed and award-wining hotels and restaurants around Asia, with accolades including a 2-Michelin-star recognition.
Hung Hom Bay, Kowloon
Tel: +852 2252 5888