Tycoon Tann Focus

This Autumn, Tycoon Tann is launching a new array of dim sum varieties including steamed shrimp and asparagus dumplings, steamed matsutake and fungus vegetarian dumplings, and baked duck meat and scallion puff. The Cantonese restaurant has also recently revamped its lunch set menus, featuring a variety of ingredients such as roasted duck, crabmeat, and seasonal matsutake mushrooms. Guests can indulge in a newly crafted dim sum or appetiser platter, a soothing soup, followed by new seasonal dishes such as braised Italian organic baby spinach with crabmeat, fried rice with roasted duck in XO chilli sauce, as well as fried beetroot fragrant rice with conpoy, Yunnan ham and egg whites, wok-fried prawns with salted egg yolk and crispy rice. The lunch set is rounded out with a nourishing double-boiled pear with almonds and royal peach gum as a sweet finale to the meal.

Tycoon Tann, G-F – 2/F, 74 Wellington Street, Central, Hong Kong; +852 3125 3228