Exquisite new dim sum creations at Hung Tong

At Hung Tong, executive Chinese chef Ken Yu unveils a new dim sum menu that artfully reimagines tradition through a contemporary lens. Known for his refined technique and creative instincts, chef Ken draws on the elegance of Cantonese cuisine while introducing bold, modern touches that heighten both flavour and form. His latest creations, crafted with precision and a global larder of premium ingredients, elevate dim sum from classic comfort to couture dining, each bite a carefully composed expression of texture, aroma and storytelling.

Take the steamed pork dumpling, for instance, soft, juicy and deeply savoury, it conceals a tender quail egg at its core, offering a luxurious surprise beneath its delicate skin. The crystal-skinned truffle dumpling is equally poised, layering the earthy intensity of black truffle with the gentle crunch of yellow fungus for a composition that whispers of forest floors and finesse.

Elsewhere, tradition is turned playful with the custard and salted egg yolk bun, shaped to resemble a tiny mushroom. Tear it open and a cascade of golden custard spills forth, rich and velvety—a moment of pure theatre. Even the nostalgic pineapple bun is given a decadent twist: beneath its sweet, crumbly crust lies honey-glazed barbecued pork, striking that perfect Cantonese chord between sweet and savoury.

And for those seeking something truly opulent, the steamed scallop dumpling with white truffle delivers: each bite a luxurious blend of ocean-sweet scallop and the heady perfume of rare truffle.

Barbecued pork pineapple bun (Photo: courtesy of Hung Tong)

Steamed scallop dumplings with white truffle