Founded in 1982, the Tung Hai Restaurant Group currently has five outlets in Hong Kong and has nothing to do with the Tung Hai seafood restaurants on the mainland. The group has Donghai Restaurant, which specializes in popular Cantonese cuisine, Donghai Hui, which attracts young people with exquisite and innovative Cantonese cuisine, and Donghai Hui Lafayette, which focuses on banquet services.
The group has a history of more than 30 years and has won many awards. It has been named the fourth best restaurant in the world by the French "International Herald Tribune", "one of the most authentic Chinese restaurants" by the Choice Tables edition of the New York Times, "the best restaurant in Hong Kong with a collection of food and wine" by the Wall Street Journal, and the title of "Gold Medal Restaurant for Wine and Food" by the French Senate. The restaurant's menu has also won the Platinum Award in the "Chinese and Western Cuisine Awards" organized by the Hong Kong Tourism Association for many times.
The group's celebrity chef Yang Keming is also strong. He has been appointed as the Honorary President of the International King of Chefs in France, won the Le Cordon Bleu Chef Award from the French Gastronomy Association, and is a member of the second Executive Committee of the Celebrity Chef Professional Committee of the Chinese Cuisine Association.
Tokaihui has a few award-winning dishes with good names. "Tongpan Phoenix Dance" is actually Shunde Tongpan raw fried chicken, chicken bone deboned and cut into pieces, wrapped in secret sauce marinated and fried, the chicken skin is thick and sweet, the chicken is tender and juicy, it is a good dish to accompany the wine. "Rich Duck Party" is the ancient method of pipa duck, after the duck is marinated and dried, it is slowly roasted in the oven, and the aroma is overflowing when it is served, the skin is crispy and the bones are fragrant, and this dish needs to be booked 2 sweets in advance. The "Gorgeous Encounter" is a large pepper crab, which is vigorous and plump, and uses black pepper to bring out a spicy and fragrant taste, which makes people salivate.
In addition, you might as well try the lunch snack here, which starts at 24 yuan, and the most expensive feature is only 48 yuan. Wasabi sesame anchovy shrimp and bamboo shrimp and jade dumplings all won awards at the 2017 World Cantonese Chef Competition, while staples such as fried pho with Peranakan seafood and rice with tide sauce are also perfect for dim sum.
The restaurant is elegantly decorated, not flashy but pleasing to the eye. Both branches have a view of Victoria Harbour, with the CITIC Tower branch being the most sophisticated. The service is responsive and error-free. Standard Chartered credit card holders are eligible for the discount, please check with the store for details.
