Sheraton Tin Bao Zi's Wong Ho Kun Launches New Signature Dishes
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On 21 October 2026, the Hong Kong Economic Times Life reported that Wong Ho Kun, Chinese cuisine executive chef at Tin Bao Zi in the Sheraton Hong Kong Hotel in Tsim Sha Tsui, has launched a new à la carte menu. The new dishes include smoked honey-glazed Spanish Iberico pork char siu (from $398) and steamed egg white with lobster balls and fish roe in a rich golden broth (from $398 per person). The report said the golden broth is made by pan-frying chicken feet, duck wings, pork trotters, old chicken and lean pork, then simmering over low heat for more than 4 hours. The menu also features golden-broth shrimp roe stuffed pork knuckle with Kanto sea cucumber (from $538 per person) and aged Shaoxing wine lobster with rice rolls (from $888). The current progress is that the new menu has been announced to the public.
Generated by AI from reporting · updated 3 hours ago
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- 香港經濟日報·生活Sheraton Tin Po Court's Wong Ho-kan Launches New Signature Dishes: Golden Broth Lobster and Jasmine Tea-Smoked Char Siu
Wong Ho-kan, Chinese cuisine executive chef at Tin Po Court in the Sheraton Hong Kong Hotel in Tsim Sha Tsui, has launched a new à la carte menu, including smoked honey-glazed Spanish Iberian pork char siu (from $398) and steamed egg white with lobster balls and fish roe in a rich golden broth (from $398 per person). The golden broth is made by pan-frying chicken feet, duck wings, pork knuckles, old chicken and lean pork, then simmering over low heat for more than 4 hours. Also available are pork knuckle rolls stuffed with Kanto sea cucumber in golden broth (from $538 per person) and aged Shaoxing wine lobster with rice sheets (from $888).
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