As winter's chill takes hold, it ushers in the perfect season for nourishment. Chinese executive chef Ken Yu of Hung Tong at Kerry Hotel, Hong Kong, presents a culinary masterpiece crafted from the finest seasonal ingredients—a celebration of autumn and winter flavours designed to warm the body and dispel the cold.
At the heart of this gastronomic journey is the exquisite stewed lamb belly with mushroom and bamboo shoots in a clay pot, a quintessential dish for the cooler months. Yu carefully selects the butterfly belly cut from premium black grass-fed lamb—a rare portion that comprises just one-fifth of the entire lamb. Slow-cooked for four hours, the lamb emerges tender, succulent, and infused with deep, satisfying flavours. The broth, enriched with the essence of Chinese herbs and fermented bean curd, achieves a harmonious balance—rich yet never overwhelming. Accompanied by bamboo shoots, winter bamboo shoots, lettuce, water chestnuts and shiitake mushrooms, each ingredient contributes to a dish that is both nourishing and invigorating.
(Photo: courtesy of Hung Tong)
(Photo: courtesy of Hung Tong)
The restaurant also introduces a selection of luxurious dishes, including the refined stir-fried lobster in clay pot with ginger and spring onion, and the fragrant steamed rice with Chinese preserved meat in clay pot—both meticulously crafted with passion and precision.
For reservations and enquiries, contact +852 2252 5279 or hungtong.khhk@thekerryhotels.com