Where: Level three of Terminal 2

Since opening the original Hung's Delicacies' in North Point, Hong Kong in 2003 Lai Wai-Hung (Ah-Hung) and his wife built a reputation at both home and abroad, due to their dishes and perseverance on food quality. The small bistro went onto receive a Michelin star award for five consecutive years in 2010, 2011, 2012, 2013 and 2014.

The branch at Hong Kong International Airport continues to serve dishes such as classic braised meats slow-cooked in a secret blend of spices, Cantonese-style spiced beef shank and boiled egg and sliced cuttlefish, all in chef Hung's signature 'lou seoi' sauce, a stock resulting from the slow cooking of more than ten kinds of herbs.