Sun Tung Lok

• Exclusive Use of Shark Fin as a Specialty Ingredient
  Sun Tung Lok is one of only two restaurants worldwide (as of 2011) known for specializing in dishes made with shark fin, which is a rare and controversial delicacy in high-end Cantonese cuisine.

• First Non-Hotel Eatery in Hong Kong Awarded 3 Michelin Stars
  In 2011, Sun Tung Lok became the first non-hotel restaurant in Hong Kong to receive the prestigious 3 Michelin stars, marking a significant milestone in the city's culinary scene.

• Extensive Wine Program with Over 1,500 Labels and Wine/Cheese Events
  Beyond traditional Cantonese fare, Sun Tung Lok offers a sophisticated wine experience featuring over 1,500 wine labels and hosts wine tasting and cheese appreciation sessions, blending fine dining with an elevated beverage culture.

• Abalone
  Used in premium Cantonese dishes, often braised or served in rich sauces. Sun Tung Lok is known for its deft handling of gourmet dried seafood, with abalone featuring prominently in set menus and chef’s specials.
• Shark’s Fin
  A luxury ingredient central to their signature shark’s fin soup, which is prepared in both traditional Cantonese style and a modern version blended with crab stock and meat for added depth.
• Bird’s Nest
  Featured in high-end desserts or soups, valued for its delicate texture and rarity, reflecting the restaurant’s commitment to luxury Cantonese cuisine.
• Dried Scallops
  Used to enhance the umami and fragrance of vegetable dishes, such as amaranth leaves topped with golden shredded scallops, showcasing subtlety and refinement.
• Prime Rib of Beef (with House Gravy)
  Braised to tender perfection and served with a signature house gravy, this dish is a longstanding favorite and demonstrates the restaurant’s mastery of classic Cantonese braising techniques.

Tasting Menus

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Signature Dishes

• Double Winter Plateau Fresh Lamb Brisket Pot: US$124
• Crispy Suckling Pig stuffed with 'bouncy' minced shrimp: Not Found