Sun Tung Lok Chinese Cuisine

Roast suckling pig with shrimp paste (百花脆皮乳豬件)

Crispy suckling pig skin layered over springy, sweet shrimp paste—rich in texture contrast and umami

Braised prime rib of beef with house gravy

Tender beef ribs bathed in a deeply savory house gravy—classic Cantonese richness

Double‑boiled superior shark’s fin with ham and chicken

Refined, deeply flavored broth featuring premium shark’s fin with ham and chicken

Double‑boiled bird’s nest with red dates and rock sugar

Silky bird’s nest in a lightly sweetened broth with red dates—delicate and elegant

Scallop‑topped shrimp dumplings

Thick‑skinned shrimp dumplings crowned with scallops—chewy, fresh, and flavorful

Abalone pastry

Buttery puff pastry filled with intensely flavored abalone bits—hot and fragrant

Roast suckling pig

Fish maw chicken soup

Chicken feet with abalone sauce

XO sauce beef tongue