Celebrating the arrival of summer, Choy Hang-Yuk, new head chef of Tycoon Tann is launching a new summer menu featuring his interpretation of Cantonese classics with new elements.  Choy’s refreshing summer menu featuring the restaurant’s reinvented signatures such as charcoal-grilled Hungarian Mangalica hogs with salted egg, tossed razor clam with rainbow salad and yuzu vinegar, stir-fried razor clam with Lao Ganma chilli paste, as well as braised minced wagyu fried rice with abalone sauce in casserole. Inspired by the abundance of seasonal fruits, Choy’s new dishes showcase the vibrant spectrum of flavours through his numerous creations such as deep-fried king prawns with mango glaze and caviar, and sweet and sour Iberico pork with strawberry and figs.