61
14
5
Exit B1/ N5, Tsim Sha Tsui MTR Station
All Branches (2)
Telephone
2152 1417
Introduction
With more than 40 years at the Happy Valley, Sun Tung Lok is now moved to Miramar Mall. With more modern elements, its menu has a strong focus in contemporary Guangdong cuisines, signature dishes include the Dry-aged Beef Ribs and Mushroom Stuffed Crab Shell. continue reading
Awards and Titles
Michelin 2 Starred Restaurant (2012-2016) Michelin 3 Starred Restaurant (2011)
Opening Hours
Mon-Sun: 11:30-15:00; 18:00-22:00
Payment Method
Visa Master AE Cash UnionPay JCB
Number of Seats
120
Other Info
Wi-Fi
Alcoholic Drinks
Cake-cutting
Parking
Delivery
10% Service Charge
TV Broadcast
Review (82)
團購餐 Featured Review
Veteran Gourmet 2016-08-02
740 views
買了團購一試新同樂。訂了位,在門外但等了二十分鐘仍在等。難道團購真的deserve 如此待遇?我倆一直坐著等,待應視而不見。二星餐廳就是這樣的服務嗎?我們去過衆多星級餐廳,也不會受到如此待遇。希望餐廳可以改善下。鮮蓮白玉珍湯:所謂白玉即冬瓜,説穿了就是冬瓜湯。湯很清亦很鮮甜,有上湯味道,唯冬瓜唔夠稔。廣東點心薈萃:手指尾大的蝦餃:外形十分精緻,味道一如蝦餃,但蝦太細粒,食唔到蝦味;什菌餃,有什菌同芫茜味,味道清新; 燒賣:肉有少少韌,蝦肉唔多,但肉味濃。岩手珍珠乾鮑扣黑豚肉:鮑魚入味軟滑,有上湯煨過;黑豚肉像是五花腩,同像是非常軟稔,索哂D汁,幾好味。檸檬蔬菜焗雞鮮筒:炸雞脾肉包著時蔬配上甜甜酸酸的汁,味道一般,因鷄肉無乜點醃過,但都幾飽肚。鮮圍蝦上湯煎脆麵:蝦有兩隻,蝦肉彈牙,生麵脆囗沾上湯汁,不錯,反而有驚喜。甜湯:紫米露,輕甜,感覺好健康,有西米花生同紫米。味道平平。相對上次非團購時,味道的確比較細緻一點,今次有點像食快餐一樣,每様食物的上菜時間好緊密,無時間停一停再食。食物味道水準中上,但服務待遇則團購體驗。以團購價銭是抵的, 二星service欠奉。一時一次過連續上菜,未食囇又第二道菜,一時又等非常耐先下一道菜。若果想平民價食好嘢,這又不妨一試。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice’s point of view.)
We decided to drop our perennial favourite, Lung King Heen, in favour of trying out the other Michelin starred Chinese restaurants in Hong Kong. And Sun Tung Lok (the TST branch) it was, seeing that it had 2 stars (down from 3) and wasn't too far a walk from our hotel.Housed on the fourth floor of Miramar Shopping Centre, Sun Tung Lok (STL for short) comes across as your typical upscale Chinese restaurant with earthen colour tones, targeted lighting and some measure of noise. We were lucky enough to snag one of only three booths for that marginal bit of privacy.Shark’s Fin Dumpling with Supreme Soup (懷舊魚翅灌湯餃) - One of STL's specials, the shark's fin dumpling was unfortunately average at best. The dumpling skin had dried up in some areas and although the portion of shark's fin atop was relatively generous, it came across as tasteless and unnecessary (画蛇添足). The dumpling itself was filled with a combination of fatty and lean meat and tasted very similar to xiaolongbao (小笼包), albeit much bigger and alot more nauseating.Roast Suckling Pig Stuffed with Minced Shrimp (百花脆皮乳豬件) - Another of STL's signature dishes and one recommended by the Michelin guide. At first glance, this dish looked dry and unappetising but it was surprisingly good. Crackling crisp skin with a tinge of porkiness and a thin layer of fat underneath; complemented by the juicy prawn paste with a lovely crustecean finish. Very interesting combination and best eaten hot lest it becomes nauseating.Hokkaido Fresh King Crab Leg with Inaniwa Udon (北海道鮮鱈場蟹腳 伴 稻庭麵) - The pièce de résistance and highlight of our lunch, a simple bowl of udon with crab meat. And boy did it blow our socks away.The Inaniwa udon was reminiscent of kway teow, just slightly thicker and chewier; soaked in a rich crustacean broth filled with generous servings of sweet, shredded crab meat.Baked Abalone Puff (特色鮑魚酥) - Comparisons with Lung King Heen's delicious rendition of the Baked Abalone Puff is inevitable and sadly, STL's offering doesn't quite pass muster. The puff consisted of lightly sweet pastry encapsulating a small piece of abalone covered in a mildly starchy gravy. Palatable but hardly a contender.Baked Egg Tartlet Topped with Bird’s Nest (燕窩雞蛋撻) - As far as desserts go, this was rather pedestrian. Flaky pastry with a lingering oil taste coupled with faintly sweet custard and bland strands of bird's nest made for an average offering. At HKD 65 a piece, I was seriously expecting something a lot better.The both of us chalked up a bill of ~ SGD 150 for lunch and I must say that it was generally quite underwhelming, save for the suckling pig and udon. Service was good but at such a price point, I'm definitely sticking with Lung King Heen or even the one Michelin starred Lei Garden.  continue reading
(The above review is the personal opinion of an user which does not represent OpenRice’s point of view.)
Novice Gourmet 2016-06-13
1500 views
農曆年赤口一心想食餐好,決定去呢間星級中菜吃餐好。之前去過中環分店覺得食物質素一般,今次就試一試尖沙咀分店,結果食物質素同樣令人失望。今次點了套餐,鯖魚沙津很多骨,實在不宜用來做沙拉,而且沙津醬太多。海螺燉雞湯並不鮮甜,感覺就像湯還湯煮,螺還螺煮。刺參伴鮑魚的刺參小得不容易找到,鮑魚正正常常,沒覺得怎樣出色,個人覺得很多其他中餐廳做的鮑魚都要比新同樂做得出色。當日没有套餐內的招牌慢煮牛脊骨肉,換來的是炒牛肉,我查查餐牌看到慢煮牛脊骨肉跟炒牛肉的價錢差很遠,於是向經理查問,經理便説這是廚師的安排,當我再查問有沒有其他價錢跟牛脊骨肉相若的選擇,經理便向我們説廚師的安排就算我再向你解釋你也不會明白的。這樣的態度簡直惡劣,令人難以接受,而且相信他們已經觸犯了商品說明條例。再說牛肉絕對不是上等的牛肉,就連我媽媽用來炒菜芯的牛肉都比它優,有被騙的感覺。黑豚肉炒飯炒得夠乾爽,但細細粒的豚肉沒有口感,而且數量極少,松茸亦奇怪地沒有應有的香味。椰杏汁紅豆露的紅豆浸過糖水,甜得不能入口。總的來說,食物質素令人失望,服務態度極之惡劣,無他的,當日所見,大部分客人均是拖喼的大豪客,招待我們這些本地客當然不需要態度好。但我總算明白為何米芝蓮會把它降級,減掉它一粒星。相信很快它就會連一星都冇埋。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice’s point of view.)