Kai Tak’s trendsetting gastropub, Hungry Tiger Hidden Dragon, has unveiled a fully revamped summer menu that fuses nostalgic Hong Kong street-food flavours with modern European culinary techniques, creating a bold new “East-meets-West” dining experience.
Located on the fourth floor of JOYPOLIS SPORTS HONG KONG within the Kai Tak Sports Park, the restaurant first carved out its niche by challenging conventional dining boundaries. Now, with its latest menu overhaul, it takes that mission further—reimagining the beloved tastes of local dai pai dong (open-air food stalls), cha chaan tengs (Hong Kong-style cafés), and siu mei (barbecue) shops through the lens of contemporary mixology and fine-dining cookery.
A Culinary Collision of Cultures
The new lineup, available from this summer, is a playground of inventive dishes that pay homage to Hong Kong’s culinary DNA while embracing global influences. Each plate is designed to spark recognition and surprise in equal measure.
Among the standout offerings is the “Four Treasures Siu Mei Pizza” (HK$168). A crisp, hand-stretched pizza base is generously topped with Hong Kong’s iconic barbecue trio—crispy roast pork, honey-glazed char siu, and savoury roast duck—finished with a sprinkle of salted egg yolk granules. It’s a familiar flavour profile reimagined in an entirely unexpected form.
For pasta lovers, the “Lap Yuk Carbonara Rolled Pasta” (HK$128) swaps traditional Italian guanciale for Chinese wind-dried cured pork (lap yuk). Tossed in a luscious sauce made with Ran’s egg yolk and cream, the dish marries the creamy richness of a classic carbonara with the distinct umami of a Hong Kong pantry staple.
The “Spicy Fish Maw & Abalone Chicken Skin Risotto” (HK$198) pushes boundaries further. Here, luxury Chinese ingredients—fish maw and abalone—are slow-cooked into a risotto, each grain absorbing the intense collagen-rich broth. Crispy chicken skin adds texture, while a subtle chilli kick ties the two culinary traditions together.
A triumph of technique, the “Sichuan Pepper & Yuzu Beef Ribs with Mashed Potato and Bone Marrow” (HK$268) features premium beef ribs precision-cooked sous-vide at 54°C for 30 hours. The tender meat is paired with green Sichuan peppercorns and yuzu pearls, served atop silky mashed potatoes enriched with bone marrow.
Desserts and Cocktails with Local Soul
The sweet course continues the theme. The “Hong Kong-Style French Toast Bread Pudding with Vanilla Ice Cream” (HK$108) deconstructs the classic cha chaan teng French toast into a baked bread pudding, topped with toasted almond flakes. Meanwhile, the “72% Dark Chocolate & Pistachio Napoleon” (HK$108) replaces traditional cream with an intense dark chocolate ganache, layered between crispy pastry with pistachio pieces and caramel chocolate crisps.
Cocktails are equally inventive. The “Red Bean Ice” cocktail (HK$128) transforms the nostalgic chilled red bean drink into an adult libation, blending red beans, condensed milk, coconut milk, and coffee liqueur. The “Nu Er Hong” (HK$128) pays tribute to aged huadiao wine, mixing it with vodka and lychee, served in a traditional Chinese bowl for a ceremonial flourish.
Practical Information
- Address: 4/F, JOYPOLIS SPORTS, Kai Tak Sports Park, Kowloon, Hong Kong
- Phone: 6361 4967
- Reservations: book.bistrochat.com/hthd
- Opening Hours: 12:00 – 22:00 (last order 21:30)
What This Means for Hong Kong’s Dining Scene
Hungry Tiger Hidden Dragon’s approach reflects a broader trend in the city’s F&B landscape: chefs are increasingly looking inward—mining local culinary heritage—then applying global techniques to create something entirely new. For diners, it’s an invitation to rediscover familiar tastes in unfamiliar forms. For the industry, it signals that nostalgia, when paired with innovation, can be a powerful driver of both creativity and commerce.
Whether you’re a foodie seeking your next Instagram-worthy plate or a local craving a taste of home with a twist, this menu offers a compelling reason to visit Kai Tak beyond sports and concerts.