Chef’s seasonal seafood specials at Hung Tong, Kerry Hotel Hong Kong

Hung Tong’s spring seafood menu dives into Cantonese tradition with a twistAt Hung Tong, the contemporary Cantonese restaurant at Kerry Hotel, executive Chinese chef Ken Yu brings a bold yet thoughtful hand to the season’s freshest catch. His latest seafood-focused menu, available until May 31, reworks familiar Cantonese flavours with elegant precision and premium spring ingredients.

The seasonal seafood highlights

Stir-fried Macao sole with wild mushrooms, vegetables and pumpkinA generous fillet of sole is wok-tossed with wild mushrooms and pumpkin—an earthy, sweet counterpoint to the fish’s delicate flake (HK$988).

Steamed New Zealand razor clams with garlic (two pieces)Steamed to just-set perfection, these plump razor clams are elevated with a punchy garlic dressing that keeps things light yet fragrant (HK$438).

Stir-fried geoduck with asparagus in XO sauceA dish that lets XO sauce flex its flavours—spicy, rich and umami-laced, bringing snap to the geoduck and crunch to the asparagus (HK$388).

Steamed crab with fragrant chicken oil and Shaoxing wineThis is Cantonese comfort at its best: sweet, steamed crab enhanced with a golden slick of chicken oil and the mellow depth of Shaoxing wine (HK$888).

Poached sea snail in spicy wine sauceSea snails with bite simmered in a heady, spicy broth—complex, aromatic, and dangerously good with a drink in hand (HK$298).

(Photo: courtesy of Hung Tong)

Opening hours: Lunch at 11am to 3pm (last order at 2.30pm); dinner at 6pm to 10pm (last order at 9.30pm)

For restaurant details and menu click here. A 10% service charge applies.