Fu Dong Cantonese Cuisine is also a popular restaurant in the local area. It has been featured in food magazines many times. It has a good reputation and is well-known. Their dishes are very delicious, which gave me a big surprise!

富东粤菜，也是当地的人气餐厅了，还曾多次登上过美食杂志，不论是口碑还是知名度都是有的，他们的菜非常delicious的，让我大大的惊喜了一下！

周六晚上来，大堂没两桌，很清净。但是招牌的图片富东脆皮吊烧鸡也沽清了。图片煎烹椒麻安格斯牛肉牛肉肥嫩，细品有麻辣的感觉，刚好丰富了味觉又不会太过刺激，难怪很多人推荐。图片七味盐烧河虾仔脆香可口。图片 XO 酱脆瓜炒螺肉也很好吃。茄子没味道，不推荐。总体出品很好，就是贵。

Came here on Saturday night, there were only two tables in the lobby, very quiet. But the signature Fudong Crispy Roast Chicken was sold out. Fried Spicy Angus Beef The beef was tender and tender, and tasted spicy when tasted carefully, which just enriched the taste without being too stimulating. No wonder many people recommend it. Seven-flavor salt-roasted river shrimps were crispy and delicious. Fried snail meat with crispy melon in XO sauce was also delicious. The eggplant had no taste, not recommended. The overall product was very good, but it was expensive.

环境很好，口味、口感很棒，热情不用说了

The environment is very good, the taste and taste are great, needless to say the enthusiasm

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Fu Tung Cantonese Cuisine

It has a strong Japanese atmosphere. The chefs seem to be very serious and professional. There are not many seats, so I am generally satisfied with the service. The ingredients are very fresh and you can recommend them according to your taste. There are conger eel, sea urchin gunkan, tamagoyaki, chawanmushi, etc. There are too many, but the portions are not big. You can spend a few hours eating it slowly. The meal also includes drinks. The price is quite expensive, but it is very creative and worth a try.

Trip Gourmet Awards

2024 Asia 100 - Fine Dining 

Such a fine restaurant.
[Environment] High-end.

🦆Beer Duck🍃

٩😛۶Beer duck is delicious and not greasy, combined with the refreshing taste of beer! The duck meat is not only fresh and fragrant, but also has a refreshing aroma of beer. 😋
[Service] Very good

2025 Asia 100 – Fine Dining 

Embarking on a culinary odyssey at &quot;8 &frac12; Otto e Mezzo BOMBANA&quot; in Hong Kong, I unraveled the mystique that surrounded this renowned establishment during my 15 years in the city.

Guided by General Manager Antonello Picchedda, an adept wine connoisseur and gracious host, our culinary adventure commenced with a refreshing glass of Champagne Agrapart and Fils 7 Crus. The journey unfolded with a poignant Amuse-bouche&mdash;a Cold Melon Soup, a melange of 48-month Pata Negra, Burrata flakes, and Taggiasca olives. The fragrant and soft melon, cultivated by the Lorenzini family in Mantova, was a testament to the restaurant&#39;s commitment to locally sourced, quality produce.

The Marinated Tuna Tartare with Basil Emulsion, Yuzu dressing, and Oscietra Caviar showcased an exquisite balance of tenderness and flavors. Soave Classico (Vigneti di Foscarino) bridged our palates to the Brittany Blue Lobster, a symphony of tenderness amid Roasted Matsutake Mushroom and a 48-hour lobster reduction sauce with citrus elements.

Chef Bombana&#39;s personal visit before the Spaghetti Chittara with Sicilian Red King Prawn was a gracious touch. Antonello&#39;s wine pairing brilliance was evident in the Ribolla Gialla Riserva, Primosic, 2017. The White Truffle Tagliolini, a signature dish, artfully blended truffle, egg pasta, and Parmesan.

The Veal Tagliata, featuring braised Veal Cheek, roasted mushroom, and pumpkin puree, embodied butter-tender perfection. Paired with Brunello di Montalcino, La Mannella, 2016, it stood as an outstanding culmination of flavors. A classic Venetian Sgroppino and the enchanting Pumpkin Dessert, paired with Moscadello di Montalcino, Mastro Nanni, 2015, marked the conclusion of our epicurean journey.

In essence, &quot;Epicurean Symphony: A Culinary Ode to 8 &frac12; Otto e Mezzo BOMBANA in Hong Kong&quot; goes beyond myth, offering an extraordinary exploration of culinary delight&mdash;a testament to Chef Bombana&#39;s mastery and the restaurant&#39;s unwavering commitment to excellence.

The restaurant has just completed renovations and is still as classic as ever. Although the restaurant has changed its policy and no longer uses dairy products and uses less refined sugar, salt and oil, the taste is still close to the past, or the seasoning is more refined.

I like to spend my holidays with my loved ones, looking for delicious food ♨️🍷❗️Take the subway from Times Square and arrive at L&#39;ENVOL (18:59 in the afternoon). The location is excellent. There is no &agrave; la carte menu for the restaurant. There are only two set menus. The taste is good. The service is thoughtful. Household branch (8 Wenmu) 37HK13.60D/🍎

No.15 of Fine Dining  in Hong Kong

The cured meat clay pot rice, when it came up, the body was separated. First, a pot of white rice was steamed, and then a plate of cured meat was steamed separately. The rice was divided into its own small bowl, and then soy sauce was manually poured and sausage was put in. What is this - Cross-bridge clay pot rice?
Read after me, Wagyu beef fried with beef noodles. Who allowed you to put Wagyu beef in it!! Two slices of Wagyu beef were fried until fully cooked, rolled in the pot, and then taken out separately and covered on the vermicelli,... Where is the tender fried veal.
Crispy roasted pork with yellow mustard sauce, this Japanese way of eating I also experienced in other restaurants a few days ago. Honey BBQ pork is the only dish I can eat today, but it is a bit soft, like boiled BBQ pork. Crispy duck only has the taste of duck skin, and the rest is left to the sour plum sauce.
Radish stewed beef brisket, the beef brisket is softer than that of Guangdong, and the radish is harder than that of Guangdong,... It feels like a weak attack and a strong defense.
Stewed soup,&hellip;If my mother knew that I spent 6,000 yen to order two small bowls of canned corn soup/thickened chicken soup/thickened scallop soup, she might have domestic violence on the spot. Fortunately, I didn&#39;t order it. My friend almost cried after drinking it and said, &quot;Believe me, we Cantonese people don&#39;t thicken soup.&quot; .
Garlic baby cabbage,&hellip;more oil than soup, so expensive that it drips blood. I complained in a low voice, is it&hellip;the soup made with baby cabbage?
In summary, the taste is at the level of a small, informal Cantonese restaurant in Tokyo with an average cost of 3,000 yen per person, similar to Hua Ji, but the price starts at 600 and has no upper limit of 2,000, which really disappoints everyone&#39;s expectations. .

Fu Tung Cantonese Cuisine

Reviews of Fu Tung Cantonese Cuisine