Hung’s delicacies
Hong Kong
At a glance
Hung’s Delicacies is a culinary delight located in the bustling area of Causeway Bay on Hong Kong Island. Known for its high-quality traditional Cantonese dishes, this eatery has captured the hearts of locals and tourists alike. The restaurant specializes in braised and roasted meats, which are prepared using meticulous methods to ensure rich flavors and optimal texture.
Set in the basement of Tower 535, Hung’s Delicacies offers an inviting and cozy dining atmosphere. The décor is understated, allowing the focus to remain on the vibrant dishes that fill the tables. This venue caters to a variety of dining preferences, making it an ideal spot for families, groups, and solo diners seeking authentic Hong Kong cuisine.
The menu features a selection of well-prepared dishes that celebrate the essence of Cantonese culinary arts. Hung’s Delicacies is particularly recognized for offering meals without added MSG, providing diners wholesome and flavorful options. The commitment to quality ingredients and traditional cooking techniques is evident in every dish served.
Perfect for both casual dining and more celebratory occasions, the restaurant attracts a diverse crowd. Whether one is looking for a leisurely lunch or a satisfying dinner, Hung’s Delicacies presents a taste experience that reflects the rich culinary heritage of Hong Kong.
Reviews
Ordered set meals - marinated goose slices and garlic chicken and five spices beef shank. Meals came with tofu pieces, they were full of flavourful aromatic spices, very tasty! Set meals were totally worth the price!! We also ordered oyster pancake which was very crunchy and full of oysters!! Definitely a must try dish! The signature mixed noodle was full of flavours as well! Overall dishes were very flavourful. Services were excellent as well! Highly recommended!
I have been in the airport one a few times as I love their E-Fu Noodles with Shrimps, straight A. My family used to go long time ago when they were in Kwun Tong. Now, they are located in the busiest shopping area in CWB. We ordered pure Chiu Chow Cusine Charcoal Powder Fried Tofu, Goise Blood Jello with Greens, Sliced Goose Slice Meat, Sluced Cattle Fish with Jelly Fish, and an Oyster Congee. Just look at the photos: beautifully presented but all seasoned properly and great ingredients. And free dessert at the end. Maintained high standard for decades. Thumbs up!
We went in a group of 12. Dishes are interesting but not tastety. You will be disappointed if you have expectations. Not reasonable price.
Came here with family for dinner. It is located in the basement of this building, but the entrance to the basement is around the corner from the entrance to the upper levels of the building. The restaurant itself is also, compact. We had many dishes: 1000 year old egg, or black egg: jammy 皮蛋served with pickled ginger. So tasty and unctuous. Shrimp Toast: I haven't had this item since I was a child. It used to be readily available at yum cha but disappeared decades ago, so it was rather nostalgic to be able to eat this. I enjoyed it although it was definitely on the greasy side. A bit bland on its own so the accompanying dipping mayo sauce is necessary. Charcoal Powder Tofu with Black Garlic: this must've been one of my favorite dishes of the evening. The exterior coating is light and crispy while the tofu is super silky. Marinated Goose, Goose Web & Goose Wing: this is always my favorite at Chiu Chow and while I appreciate the technique and cook on it -- meat was fall-off-the-bone tender on the wing and web -- I was looking for the entire web mouthfeel. The ones here are cut into lengths for easier eating, but for me, it takes away from the pleasure of eating wings and webs. The goose slices were also on the tough side. Chinese Lettuce in Claypot: absolutely fantastic. The addition of dried shrimp and ground pork elevated this dish to a whole 'nother level! Sweet & Sour Pork: very creatively presented. It arrives on a bed of ice with a sugar sculpture. The morsels of pork have a hardened shell from being dipped into a bath of ice water creating a nice crunch. Marinated Octopus: another favorite of mine although it was on the bland side. Chiu Chow style Shark's Fin: this was perhaps my least favorite item of the night. I've never been a fan of shark's fin prepared this way. I find the thick texture distracts from the taste of the shark's fin. Teochew Style Pan-fried Noodles: not the best I've had. It was compacted too tightly so the texture of the noodles were dense rather than light. Mostly hits with a few misses. Would definitely come back for the favorites!
