As the Gourmet Capital of Asia, Hong Kong has rich culinary experiences in every neighbourhood. From bustling dai pai dongs to refined Michelin-starred kitchens, the city’s dining scene is a mosaic of Hou Mei – a Cantonese expression for “delicious flavours”. To honour this richness, Hong Kong Tourism Board and the Chinese Culinary Institute invited more than 50 master chefs to curate the “Taste Hong Kong” Gourmet Guide, a discerning selection of 250 restaurants. Our guide below introduces a few of those restaurants – and a flavour of the endless discoveries that await.
Chui Wo Lee
Nothing encapsulates the resilient and evolving “Lion Rock Spirit” quite like Chui Wo Lee, a classic dai pai dong that stays open 24/7. The offering ebbs and flows across the day, as breakfast favourites like cheung fun (rice noodle rolls) soon make way for stir-fry dishes. Cooked Food Stall, Ching Tak Street, Wong Tai Sin
Luk Yu Tea House
All the trappings of dim sum traditions are present at this Central institution that opened almost a century ago, from paper menus to the old brass teapots. The dishes stand the test of time too, drawing on Cantonese flavours and generational recipes.
24 Stanley Street, Central
lukyuteahouse.com
DISH OF THE DAY
Traditionally served at Lunar New Year to symbolise prosperity, the braised abalone – served to world leaders at Forum Restaurant – will leave you feeling healthy, wealthy and flourishing.
Forum Restaurant, Sino Plaza, 255-257 Gloucester Road, Causeway Bay
forumrestaurant1977.com
The Legacy House
Standing tall on Victoria Dockside, Rosewood Hong Kong is blessed with 11 inventive restaurants and bars. The Legacy House is the hotel’s take on Cantonese classics. Opt for the Dried Tangerine Peel Set Menu which weaves the complex ingredient – revered in Chinese medicine – into dishes as varied as wagyu beef cheeks and double-boiled pears. Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui
rosewoodhotels.com
Kwok Yin
Information is scarce on this secretive culinary destination in the towers of Kwun Tong. Reserve well in advance for the chance to sit alongside in-the-know regulars. Your reward is a choice of set menus that deliver meticulous Huaiyang and Shanghainese cuisine, from the “Blessing” appetiser platter to carefully crafted signature dishes such as yellow soup fish maw.
93 Wai Yip Street, Kwun Tong
L’Atelier de Joël Robuchon
The spirit of the late French master Joël Robuchon lives on in the newly-refurbished Landmark Atrium. Once named “chef of the century”, Robuchon revolutionised fine dining with his atelier concept, bringing the same dazzling culinary invention and meticulous attention to detail to a high-energy, counter-seating format.
Landmark Atrium, 15 Queen’s Road Central, Central
robuchon.hk
Hao Tang Hao Mian
Not all dining requires a pressed suit or a special occasion. Hao Tang Hao Mian (“Good soup, good noodles”) serves heartwarming broths to workers, students and retired locals in modest surroundings. The twist? It’s run by a former sous chef from the three Michelin-starred Caprice at Central’s Four Seasons.
20 Chik Chuen Street, Tai Wai
Oi Man Sang
Locals flock to this dai pai dong for the typhoon shelter crab, an aromatic special, spicy yet sweet, which is wok-fried to order. Ignore the unassuming setting and tuck into an authentic version of Kowloon street food as you rub shoulders with hungry locals.
1 Shek Kip Mei Street, Sham Shui Po
Le Vow
Overlooking Lake Egret in Tai Po, Le Vow makes ample use of a beautiful, listed Lake House and feels a world away from the bustle of Central. Against this sublime backdrop, a creative selection of dim sum is served. The deep-fried crab arrives in a gold crustacean dish, while the quail egg siu mai will live long in the memory.
2 Hung Lam Drive, Tai Po
lake-house.co/levow
Islam Food
Nowhere captures the multiculturalism of Hong Kong quite like Islam Food. A stalwart of Kowloon City since 1950, it is renowned for serving a halal version of traditional Chinese cuisine: succulent beef patties, gently-spiced cumin lamb and pillow-soft steamed dumplings.
33-35 Tak Ku Ling Road, Kowloon City
islamfood.com.hk
DISH OF THE DAY
Like a traditional Chinese version of the Buddha bowl, poon choi involves layering everything from seafood to bean curd in an oversized bowl.
Ping Shan Traditional Poon Choi, 36 Tong Fong Tsuen, Ping Ha Road, Ping Shan, Yuen Long
The Chairman
Like a true leader, The Chairman has never been afraid to follow its own path. What began as an MSG-free establishment evolved into one of Hong Kong’s most creative destinations, turning out seasonal Chinese cuisine with precision and flair. Seafood dominates, with the steamed flower crab and poached lobsters highly recommended.
198 Wellington Street, Central
thechairmangroup.com
Flower Drum
In the layered historic back streets of Wan Chai, Flower Drum celebrates Hong Kong’s vibrant international status. Premium ingredients are sourced from Asia and beyond, yet they are used to craft a refined yet playful menu that is still rooted in Chinese flavours. Expect the likes of Korean 1++ Hanwoo beef, sashimi-grade eggs and Dutch vine tomatoes to feature in signature dishes.
Linway Court, 69-71 Stone Nullah Lane, Wan Chai
flowerdrum.com.hk
Spring Moon
The Spring Moon is the first full moon of the Lunar New Year, an auspicious symbol of new beginnings that ushers in a new agricultural cycle. Seasonality and farm-fresh ingredients similarly take pride of place on the menu at The Peninsula Hong Kong’s Shanghai-style art-deco dining room, alongside live seafood, smoked barbecue pork and the world-famous XO chilli sauce.
The Peninsula Hong Kong, 22 Salisbury Road, Tsim Sha Tsui
peninsula.com
DISH OF THE DAY
Served in an elegant bird cage, the dim sum selection at Jasmine typifies the Tsuen Wan restaurant’s refined take on Cantonese favourites.
Jasmine, City Walk, 1 Yeung Uk Road, Tsuen Wan
jasmine.com.hk
