Hong Kong steam-pot

The dome lifts,the steam rises.

Seafood and meats steamed table-side, no oil — every natural sweetness kept. Red-bean rice congee under the rack finishes the meal.

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Steam-pot chain · Vo Van Tan branch

The glass dome lifted, steam rising over the rack
House signature
Steam signatures

From the rack, straight to table.

Every dish steamed in front of you — see the steam, smell the sea.

Steamed vegetables on the rack

Steamed eel

The signature — sweet tender flesh, rich skin, steamed clean.

The dining room at night

Steamed green mussels

Plump mussels, broth too sweet to leave behind.

The glass steam dome on the table

Steamed beef shank

Silky tender beef, naturally sweet — with the house dipping sauce.

Dining corner

Steamed dim sum

Shrimp siu mai, har gow, lava custard buns — steamed piping hot.

The house

Steam heat, zero oil.

Chang Kang Kung is the first chain in Vietnam to use Hong Kong steam-pot technology — keeping every nutrient in every dish.

StyleHong Kong steam-pot
FinisherRed-bean rice congee under the rack
GroupsFish · Seafood · Meat · Dim sum
BranchVo Van Tan, District 3
Visit

157 Vo Van Tan, District 3.

Book ahead for groups of 4+ for the fullest experience.

Address

157 Vo Van Tan, Xuan Hoa, District 3, HCMC

Hours

Mon–Fri: 10:30–14:00 / 16:00–22:00 · Sat–Sun: 10:30–22:00

See hours & address

Photos: Google Maps — owner & visitor photos

The lid lifts, the steam rises — that is Chang Kang Kung.

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© 2026 Chang Kang Kung Restaurant · Photos: Google Maps
157 Vo Van Tan, Xuan Hoa, District 3 · Mon–Fri 10:30–14:00 / 16:00–22:00 · Sat–Sun 10:30–22:00