Chef Gaggan Anand from Bangkok's Gaggan takes over Hung Tong for a one-night-only dinner experience

Chef-owner Gaggan Anand from Bangkok's Gaggan will take over Hung Tong at Kerry Hotel, with a one-night-only tasting dinner on March 23. The Bangkok-based chef will introduce his playful yet refined creations to Hong Kong diners through a curated ten-course menu. Gaggan stands out with its innovative approach to modern international cuisine that elevates dining to an art form.

The Tirreti Bazaar themed menu draws inspiration from Indian street food culture,  particularly from chef Anand's hometown of Kolkata. Molecular gastronomy techniques aid in reinterpreting classic Chinese flavours in dishes like the king crab chettinad pepper fry kolkata hot and sour fish maw soup, and crispy chow mein with abalone, morels, and spiced XO sauce. Each dish carries chef Anand's signature boundary-breaking touch, immersing diners in an experience that engages all five senses. The evening concludes with Gaggan’s signature dessert ‘Lick It Up’, a vibrant treat coloured with plant-based dyes that breaks dining etiquette by inviting diners to lick up the enticing paste from the plate. 

Available at two dining sessions (6pm-8.30pm; 9pm-11pm), this set menu is priced from HK$2,288 per person and includes selected wine pairings.