Hong Kong, the bustling metropolis known for its towering skyline and vibrant culture, is a true foodie paradise. This city is a melting pot of flavours where traditional Chinese cuisine meets innovative cooking techniques from around the world. From Michelin-starred restaurants to bustling street food stalls, Hong Kong offers an unparalleled dining experience that caters to every taste. Whether you’re a fan of spicy Sichuan dishes or craving old-fashioned treats like French toast and milk tea, Hong Kong has it all.
Cheap food ($)
Kau Kee
Located in the heart of Central, Kau Kee is a legendary noodle shop that has been delighting locals and tourists alike since the 1930s. This unassuming eatery specialises in beef brisket noodles, a signature Hong Kong dish. Service is quick and impersonal, as the lines of hungry office workers outside Kau Kee are long and winding. The heady aroma of simmering broth fills the air as diners enjoy the rich, flavoursome bowls of steaming beef brisket noodles. The must-order dish is the curry beef brisket noodles, where tender chunks of beef brisket are soaked in a fragrant curry broth.
Shui Kee Coffee
A rare gem in Sheung Wan, Shui Kee Coffee is one of the city’s most famous Cha Chaan Teng, or Hong Kong, restaurants. Foodies come from far and wide to try the gorgeous beef and egg rolls and egg sandwiches, but it’s actually the French toast that deserves your attention. The pan-fried toast is prepared with the care of a monk, using just the right amount of condensed milk to impart that unique flavor. Although it’s fried, the toast isn’t too sweet or oily – the crispy, fluffy texture makes it a decadent treat you won’t soon forget.
Mid-range food ($$)
Chili Fagara
Located in the vibrant SoHo district, Chilli Fagara is a fiery haven for lovers of spicy Sichuan cuisine. The restaurant is the brainchild of Chef Chan Kai Ying, who brings over 50 years of culinary experience to Hong Kong. Inspired by her childhood meals, Chan adapts the most popular Sichuan dishes to suit more health-conscious palates and appetites, so you’ll find plenty of vegan and vegetarian options on the menu. Chilli Fagara has been recommended as a restaurant by the Michelin Guide 11 times in a row and is known for its “Ma La” spice blend. The spicy chicken and Dan Dan noodles are standout dishes with bold, bold flavors and a perfect balance of spiciness and umami.
Hoo Lee Fook
Hoo Lee Fook in SoHo is a fun and modern restaurant that offers a playful twist on traditional Chinese restaurants. The interior looks like an updated mood board for the film In the mood for lovewith its trendy Chinese-patterned walls. Hoo Lee Fook is famous for its fried pork belly and steamed mangrove crab, the main dish of which is a deceptively silky-smooth egg custard with creamy crab roe. This dish is available by pre-order only, so be sure to order in advance.
Fine dining experience ($$$)
Dining room at Tate
Tate Dining Room in Sheung Wan is a Michelin-starred restaurant that combines French and Chinese culinary influences. The restaurant’s elegant interior features muted tones and artistic décor, creating a sophisticated ambience. Chef Vicky Lau’s design background and culinary prowess are evident in each dish through her focus on delicate flavors and exquisite presentation. The Ode to Eggs and Lobster Noodles are standout dishes that highlight the chef’s creativity and skill.
VEA and WING
Vea and Wing, two stacked Michelin-starred restaurants by Chef Vicky Cheng, offer modern interpretations of classic Cantonese dishes in a unique and distinctive way.
VEA stands for Vicky Et Antonio – Vicky and Antonio in French. Vicky is Vicky Cheng, the visionary chef reinterpreting Hong Kong cuisine, and Antonio is Antonio Lai, the legendary bartender behind Origin, The Envoy and Quinary. The result of this partnership is an outstanding selection of Chinese dishes and drinks – ingredients from Hong Kong, Taiwan and China – prepared using French techniques. Sit at the marble counter opposite the open kitchen and enjoy the tasting menu that plays on Hong Kong’s stories and traditions in a unique way. Take, for example, the smooth palate cleanser reminiscent of Haw Flakes, a nostalgic Hong Kong sweet made from the fruit of the Chinese hawthorn, and an ice cream dessert inspired by the city’s traditional dessert vendors.
Wing, owner and chef Vicky Cheng’s second restaurant, is named after its Chinese name, which means eternity. The tasting menu features traditional Chinese dishes made from local ingredients with playful modern twists. Highlights of the tasting menu include the chilli Alaskan crab, sea cucumber spring roll and roasted pigeon, showcasing the chef’s expertise in balancing flavours and textures.
