This season, Hung Tong, Kerry Hotel’s Chinese restaurant is launching two new dinner menus featuring wine programme designed by Yohann Jousselin, regional wine director at the Shangri-La Group. The new wine pairing dinner menus are designed by the Chinese establishment’s executive chef Ken Yu. Highlights on the restaurant’s deluxe dinner menu include signatures such as stir-fried scallops with asparagus and XO sauce and deep-fried wagyu beef cheek, each paired with Jousselin’s selection of three French wines. On the restaurant’s premium dinner menu, guests can indulge in Hung Tong appetiser trio featuring barbecued premium pork with maple syrup, deep-fried roasted goose and mushroom puff and grilled eel tossed in Osmanthus honey sauce, together with braised abalone with goose web and seared rib eye beef with asparagus in sansho sauce, each paired with Jousselin’s selection of red and white wines. The new Hung Tong deluxe dinner menu is priced at HK$888 per person, while the premium dinner menu is priced at HK$1,288 per person. Both menus include wine pairing. Reservations are recommended.