Sunset Grill at Sheraton Hong Kong Tung Chung Hotel.

As a friend of Tung Chung, I must support the restaurants in the area! This time, I went to the Sheraton Hong Kong Tung Chung Hotel to enjoy a very rich lunch banquet. The restaurant I visited is located on the 19th floor of the hotel, named Sunset Grill! It boasts an unbeatable beautiful sea view, and I believe the scenery will be even more wonderful at dusk. The interior decoration of the restaurant has a relaxed atmosphere of a small tavern, complemented by an open kitchen, which feels really comfortable. I was so fortunate to taste the new menu of British Executive Chef David Parkin, featuring a variety of charcoal-grilled meats and fresh seafood from the signature coastal grill, creating many European creative dishes for me to enjoy. The meal started with the ethereal Amuse Bouche, Tuna & King Scallop Crudo! It's an appetizer that combines tuna, scallops, avocado, pickled radish, lime caviar sauce, and Bloody Mary Gel. The fresh taste of seafood paired with the spicy flavor is enough to whet the appetite, especially the slightly spicy and adorable taste of the Bloody Mary Gel. Following was the Pre-Starter Steak Tartare! Made with tenderloin, the tartare had a smooth texture and a rich meaty flavor, enhanced by the quail egg mixed in, which also elevated the taste and texture. The Starter Crab Bon Bon had a cute round body! The crispy exterior was lightly fried and not greasy at all, filled with sweet crab meat, corn, and the spicy 'Nduja sausage, served with a coconut soup full of Asian flavors – this crab cake was very much to my liking. For Seafood, I had the Lobster & Red Prawn Ravioli! The chef used the flavorful lobster and red prawn to make ravioli. Biting through the thin and chewy skin, the full flavor of the sea's freshness immediately burst out, served with a rich soup and fragrant basil oil, making the taste rich and attractive. The main course was A5 Striploin Foie Gras, Roast Plum & Mushroom! The A5 sirloin steak was cooked to a tender pink, a must-love for steak enthusiasts, and I liked the sweet and deliciously sinful foie gras. The roasted plums and marinated mushrooms helped cut through the richness and were definitely the perfect accompaniment. Dessert was Stone Fruit Crumble Vanilla Bean Ice Cream! The frozen vanilla bean ice cream sandwiched with the warm aroma of the fruit crumble, creating a taste that was very appealing to the taste buds between the cold and the warmth. Everyone coming to Tung Chung really should try the new dishes at Sunset Grill! In addition to à la carte, there is also a new weekend brunch, and booking and paying on the official website can enjoy a 30% discount, which is really a great deal.