Sun Tung Lok, founded in 1969 by the Yuen’s family, focuses on top quality Cantonese cuisine and have leaded the restaurant to an unparalleled reputation in the market. It was awarded Michelin 3 stars in 2011 and became the first non-hotel eatery to be rewarded 3 stars in Hong Kong. It one of only two Chinese restaurants in the world to receive such recognition that year.
Locates on 4F in the Mira Mall, the interior decoration of Sun Tung Lok is very elegant and high-end. They also opened the second branch in Central last year on Stanley Street. But the one in the Mira is the starred one.
The chopsticks were made of real ivory, which seems have a very long story.
Sun Tung Lok specilities in making shark fin, we noticed that 90% of the tables ordered the signature braised shark’s fin in superior soup. It was cooked side by the table in a claypot. We actually ordered 2 and devided in 3 pots, and there was a lot shark’s fin in each!
Braised shark’s fin in superior soup 紅燒大鮑翅 ($588)
I not often have shark fin in Hong Kong, but i did eat a lot when i was in mainland China. The soup base was very rich, tastes very real, not like those made with artificial colors and flavors in China. The portion of shark fin was a lot as i mentioned. A must-try!
XO sauce braised ox tongue XO醬滷牛舌 ($88)
My top-pick appetizer at Sun Tung Lok. I am not a fan of animal’s tongues, this one is the only exception.The tongue was cubed and braised in soy sauce, and flavor of the dressing perfectly went through the whole cubes. It was chewy, and even the central part was really tender.
Century Egg with Pickled Baby Giner 子薑皮蛋
One of my favorite appetizer here, never disappointed and get bored of it. The century eggs were always yolky and tastes really good. The best part of the dish is actually the pickled baby ginger in the center. Each piece of ginger was really tender, not very spicy but with a lovely sweet and sour taste. Perfectly combination!
Cha siu with preserved plums 蜜餞新鮮梅頭叉燒 ($138)
Unlike the cha siu we had in other places, this one was made with plum, which has a very lovely aroma and taste – a little bit sourness, which perfect balanced with the sweetness of the honey inside.
Steamed Miniatus Grouper in Cantonese Sauce 廣式蒸紅星斑 (Market Price)
Quite high-quality fish by itself. Very meat and tender, the skin was sticky – full of proteins. While nothing to shout out about the taste.
Fragrant Shogun Prawns in Clayport 奇香將軍蝦煲
Another siganature dish that recommend by lot of people, i was not my first time having this. I am not a big fan of vermicelli but this one is really high in flavor, the texture was soft but not stick together.
Stir fried egg white with crab meat 賽螃蟹
First time trying this, was attracted by its Chinese name. It was actually egg white stir fried with crab legs and some vegetables. Simply mixed the entire dish with the raw egg yolk on the side. The whole thing becomes very creamy after mix. Very meaty crab legs and fresh vegetables, but the overall flavor was bland.
Fresh Lettuce in Claypot with Shrimp Paste 蝦醬沙窩唐生菜
Another love here. The lettuce was cooked with shrimp paste in a claypot side by our table, and we feel really amazing to see the smoke and smell from as it was cooking. Each lettuce was still very crunchy even after cooking. The flavor of shrimp paste was very delicious.
Sauteed Gai lan with ginger wine 薑汁酒炒芥藍
Love the vegetables clear sautéed in ginger wine. Very fresh and tender gai lan.
Steamed glutinous rice with fresh chicken and mushroom on lotus leaf 原籠荷葉鮮雞蒸糯米飯
The rice was well steamed with soy sauce, chicken and a whole abalone inside the lotus leaf. The lotus leaf brought a little bit fresh smelling to the rice. The ingredients inside was high in quality, while the overall taste could be a bit stronger.
Fresh fruits after the meal. So cute! 跨年晚餐還有愛心形狀的西瓜。
We have also tried some dim sum during our previous visits. Do notice that dim sums are only served during lunch.之前也有試過新同樂的午餐，也就是點心。質量都很不錯。
Steamed rice flour rolls with turnip, enoki and Yunnan ham金包銀絲腸粉 ($68)
That’s one of my favourite Cheung Fun in Hong Kong. Its was really thin, with a crystal looking. Inside was turnip and Yunnan ham wrapped in You Tiao. The You tiao itself was really crispy, while the turnip was soft, the texture of each bite was superb. The Yunan ham brought some great flavor to the entire dish. Topped with soy sauce, all the three things perfectly combined with each other, each bite was so enjoyable.
Steamed Shrimp dumplings 蝦餃 ($58/4pcs)
I can even see the huge shrimp underneath the thin skin.There was a cute little har gau in the center, lovely. The shrimp was fresh and bouncy. Much better than the har gau from Lung King Heen. Love the cute piece in the center!
Steamed Sesame Paste Bun with sautéed duck yolk 蛋黃麻蓉包 ($42/3pcs)
I was actually craving for egg custard buns (流沙包) but they don’t make it any more. It was not that yolky as the Liu Sha Bao, and lookd kind of dry, but the tastes definitely satisfied me. The sesame paste was really good with the salted egg yolk inside.
As a durian lover, i have to say that the durian pastries were really good. Large amount of strong-flavor durian inside, and the hot baked durian totally crushed out of the fluffy buttery pastry skin when i took the first bite. 很少在香港吃榴槤酥，點了一下過過癮。皮很酥，一口咬下去皮都沒有散落，中間滾燙的榴槤又完美地流了出來。榴槤控一定喜歡。
Overall, the dining experiences at Sun Tung Luk were always good. Nice food and nice ambiance, while the service might be a bit slow during peak time. Come for lunch if you want to try their dim sum, especially the Cheung Fun! Otherwise dinner is not a bad choice 🙂
Sun Tung Lok Chinese Cuisine 新同樂魚翅酒家
Address: Shop D, 4/F, Miramar Shopping Centre, 132 Nathan Road, Tsim Sha Tsui 尖沙咀彌敦道132號美麗華商場4樓D號舖
Hours: Mon.-Sun.11:30-15l00, 18:00-23:00