Many were doubtful when Sun Tung Lok when it was crowned with Three Michelin Stars in 2011. At that rating, it somehow poses a challenge to the long-time Three Star Chinese restaurant Lung King Heen. After basking a year in its three-star glory, Sun Tung Lok was downgraded to two stars in the 2012 guide.
Despite the downgrade, compliments should be given to their attentive service – comparable to that at Lung King Heen. Environment-wise Sun Tung Lok felt reasonably peaceful, but you are facing four walls – quite a contrast to Lung King Heen’s harbour view. Their quality dim sum was enjoyable. I would recommend their Braised Pork Belly with Preserved Vegetable Buns, Steamed Rice Flour Rolls with Turnip, Enoki and Yunnan Ham （金包銀絲腸粉）, and Shrimp Dumplings. Sun Tung Lok’s dim sum style sits between the traditional and contemporary. The chef does make slight changes to traditional dim sum，like replacing fried dough with deep fried bean curd skin in a traditional dish ZhaLiang （炸兩）to create a new dish called Steamed Rice Flour Rolls with Turnip, Enoki and Yunnan Ham. These kind of changes made their dim sum stand out.
Sun Tung Lok’s famous for shark fins, but since I’m not a big fan of shark fins – I gave it a miss. A dish worth your time would be their signature Roast Suckling Pig stuffed with miced shrimp.
It’s a tough call if I were to rate it – I’ll give it a 2½ star.
Sun Tung Lok Chinese Cuisine
Address: Shop 4D, Miramar Shopping Centre,132 Nathan Road, Tsim Sha Tsui, Kowloon, Hong Kong
Tel: +852 2152 1417
Website: http://www.suntunglok.com.hk/
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