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

Hung Tong’s spring seafood menu dives into Cantonese tradition with a twist
At 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 pumpkin
A 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 sauce
A 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 wine
This 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 sauce
Sea snails with bite simmered in a heady, spicy broth—complex, aromatic, and dangerously good with a drink in hand (HK$298).