After being stationed in Happy Valley, Sun Tung Lok landed on the 4th floor of Miramar Shopping Centre. In 2011, Sun Tung Lok won three Michelin stars, making it the second Chinese restaurant in the world to receive this award. The next year, he began to take off a star, and until 2018, he stood on the throne of Mi Er.
Xin Tongle Shark Fin Restaurant was founded by the Yuan family in 1969 and was named the "Shark Fin King". Closely related to the financial environment, Yan Baoyi's consumption was closely related to the financial environment, and it was in its heyday before the mid-90s, closed in 2001 after losing to the Asian Storm, and relocated to Miramar Shopping Centre in Tsim Sha Tsui in 2009 after the reopening of Yuen's descendants in Happy Valley in 2007. In the past, the regal canteens also had to consider catering to the taste of the public, launching business packages, ranging from a few hundred yuan to several thousand yuan per person.
Chef Chen Yong, the head chef of Sun Tung Lok, was the head chef of "Grandview Court", one of Hong Kong's celebrity canteens in the old days. Braised egg whites and abalone wings are the restaurant's signature dish, and the waiter will let the guests taste the saltiness of the soup before boiling it on the spot on a trolley at the table. The big abalone wings are made with old chicken, lean meat and Jinhua ham simmered for 6 hours in broth, the soup is fresh and sweet, the shark fin is smooth, and the complete and smooth fan-shaped shark fin is full of two, two or six weights, which is very satisfying to eat. In the early 70s, Hong Kong stockholders made a lot of profits and ate generously at restaurants, so this rich way of eating was formed. Adhering to the principle of environmental protection, the trusted choice ranking recommends Long Jingxuan's chicken soup, which is not comparable in taste.
Stewed abalone wings with original chicken, steamed star-spotted balls with black roe and tofu puree, fried and stuffed fresh crab claws with hundred flowers, and slow-boiled beef spine are also the signature dishes of Xin Tongle, so you might as well try it. There are a lot of dishes here, but the rhythm of the meal is not well grasped, which is a little regrettable. The dessert is also of sufficient grade, bird's nest egg tart, quicksand bird's nest fried dumplings are pleasing and delicious, and one only costs 65 yuan (starting from 2).
The restaurant is decorated in dark brown tones, and the dining atmosphere is elegant and comfortable, relatively quiet. There are only 3 private rooms in the store, so you need to make a reservation in advance. The service is decent, there is no attention to detail in a star hotel, but the dining experience is also very comfortable.
*Encyclopedia of Knowledge:
Shark fin is the filamentous cartilage in the shark's fin, and from the perspective of modern nutrition, shark fin does not contain any nutrients that the human body is prone to lack or high value. A bowl of shark fin contains even less fat, calcium, carbohydrates, protein, and energy than a bowl of chicken broth.
The high cost of shark fin is mainly reflected in three aspects. First of all, scarce is expensive, high-quality shark fins are taken from sharks over 8~10 years old, these sharks are weighted by tons, and it is not easy to catch; Secondly, the cooking process of shark fin is complicated, the shark fin itself is tasteless, relying on the soup seasoning, cooking a bowl of shark fin often needs to be simmered with shredded chicken, shredded bamboo shoots, ham, dried scallops, shiitake mushrooms, etc., and the cost of raw materials and time is high; In addition, shark fin cannot be faked, the taste of loose fin and row fin is far from the taste, and the row fin from dry fin soaking to cooking process must be extremely careful, a little careless fin needle is easy to damage, seasoning is also a test of the chef's skills, so labor cost is also one of the factors of high price.
