Four unique Hong Kong dining experiences

The culinary capital of Asia undergoes an exciting transformation.
Courtesy of Lung King Heen

Brought to you by Hong Kong Tourism Board

Hong Kong is welcoming the jet set with renewed vigour. There are fresh attractions, new arts and cultural precincts like the impressive West Kowloon Cultural District, and above all, a reimagined dining scene.

The Pearl of the Orient has always been an enticing food destination, showcasing a delicious mix of Eastern and Western cuisine in everything from unassuming street snacks to world class venues.

Now, perhaps it’s even more exciting as a new generation of chefs tilt the dining landscape toward hyper-local ingredients, traditional techniques, and fusion fare.

Below, bookmark these quintessential culinary experiences to raise your next Hong Kong visit to new, umami-rich heights.

1. Modern Cantonese fusion

Ho Lee Fook delivers Cantonese fusion plates in sumptuous interiors.

(Photo: Courtesy of Ho Lee Fook)

Steamed fish fillets with ginger and soy sauce is a hallmark of Cantonese cuisine (which refers to dishes derived from the Canton area of Southern China), as is Hong Kong curry beef brisket and char siu.

Hong Kong chefs who have recently returned to homegrown flavours and produce, like the city’s high-quality dried and fresh seafood, help ensure new dishes are flagrantly Cantonese in taste and tradition — even when delivered with an East-meets-West sensibility.

Chefs ensure the city keeps its multicultural status by fusing traditional dishes with every cuisine from British to French, Korean to Sichuan. At two-Michelin-star Tate Dining Room by chef Vicky Lau, the menu blends Cantonese flavours with French cooking techniques, while Mono by chef Ricardo Chaneton combines Chinese and Latin American cuisine.

“If you’re looking for Cantonese food, I always find the best thing to do is go over to Kowloon-side and just walk the streets and take a punt … There are all these little places that will just do one thing and do it really well,” says Australian chef, Shane Osborn of Hong Kong’s Arcane Collective.

Where to try:

• Little Bao

• Ho Lee Fook

• Hong Kong Cuisine 1983

The pork belly bao at Little Bao is a must-have when visiting Hong Kong.

(Photo: Runmanworkshop© chan chi leung)

2. World class restaurants

The sheer list of stars in Hong Kong proves the city’s rank as the culinary capital of Asia. From affordable venues to high-end dining, the 78 Michelin restaurants are worth the flight alone.

This year, six Hong Kong restaurants make their Michelin debut — including Japanese omakase venue Godenya and Italian seafood restaurant, Noi. Japanese-French fine dining restaurant Ta Vie received a third star for its experimental, season-driven menu stacked with quality ingredients from Japan, and paired with Asian wine vintages and sake.

Where to try:

• Lung King Heen: Try the signature dish of dim sum of baked whole abalone puff with diced chicken

• The Chairman: Try the signature dish of steamed crab with Huadiao

• Tai Wai Dining Room: Try the signature dish of char siu

3. Street food favourites

Eggs waffles are a street food staple.

(Photo: Getty)

Alongside its starry restaurant scene, Hong Kong is equally acclaimed for its affordable street snacks. Whether peddled from push carts or a street-side stall, Hong Kongers’ street food favourites capture the essence of the city in just one bite.

Try stinky tofu, spicy fishballs, roasted sweet potatoes, siu mai, and bite-sized cheung fun slathered in peanut, soy, or chilli sauce. For something sweet, crunchy gai daan zai (egg waffle) are a welcome treat, made by cooking egg batter on a griddle pan.

Where to try:

• Hop Yik Tai: Try the Michelin recommended signature dishes of fish balls and cheung fun

• Tai Cheong Bakery: Try their signature egg tarts

• Kwan Kee Bamboo Noodles: Try the signature dish of handmade (by bouncing on a bamboo pole) noodles tossed in shrimp roe and oyster sauce

4. High-end cocktails

Pair a sweet dessert wine with the frozen Tunworth cheese dish at Roganic Hong Kong.

(Photo: Runmanworkshop© chan chi leung)

As the city reopens, chefs aren’t the only ones returning to homegrown culture. The bar industry is shining a spotlight on Hong Kong ingredients and flavours with an ambitious farm-to-glass approach.

Ranked No 1. in Asia’s 50 Best Bars for 2023, Coa pays homage to mezcal and tequila and offers the city’s largest agave collection, while Omakase-cocktail bar Mostly Harmless ranked No. 33 and harvest their own produce for seasonal serves.

Speakeasy 25:00 (Twenty Fifth Hour) delivers a seasonal cocktail tasting menu. Shochu and awamori bars like Kuromaru are dialling back the drama in favour of subtle, unique sips — culminating in boozy city-specific beverages.

Time your visit for October, when the city’s beloved four-day Hong Kong Wine & Dine Festival returns to the Central Harbourfront. The alfresco event features top tipples from global wineries and brewers paired with local chefs’ signature dishes.

Where to try:

• Argo

• Darkside

• The Aubrey

Brought to you by Hong Kong Tourism Board. For a taste of Hong Kong head here and plan your dream dining adventure.

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