About 25+ years ago, before the days of Ah Yat, Forum, Fook Lam Moon and Michelin stars, Sun Tung Lok was THE go to place for high end top notch Cantonese feast. 4-8 head abalone as well as sharksfin, with strands the thickness of chopsticks, was a common sight. I recall a friend of mine once told me that his father paid over HK$20,000 a table to entertain Chinese government officials! And that was over 25 years ago!
I was surprised to read that they are still around after all these years! In addition to their usual well known dishes of mega-expensive sharksfin and abalone, the article also mentioned that their Dim Sum still follows the traditional approach of preparation. eg, Har Gow has the mendatory 11 folds per dumpling!
Has any fellow chowhounder given this old stalwart a try recently? How's the food?
Thinking of giving it a long overdue visit next March?!