Chang Kang Kung brought Vietnam a very Hong Kong way of eating: everything — fish, clams, meat, dim sum — steamed table-side in the glass pot. The steam cooks without a drop of oil, keeping every sweetness and nutrient.
The Saigon Centre branch is the chain's daylight face — natural mall light, wine-red leather, warm teak. And the familiar ritual stays: when the rack is lifted, beneath it sits red-bean rice congee cooked by the very steam and drippings of the meal.
The lid lifts — the whole table disappears into fragrant steam.
Photos: Google Maps — owner & visitor photos