Hong Kong has long been considered a “food paradise”, offering local and international cuisine across different budget ranges. When it comes to local Cantonese cuisine, many immediately think of char siu, dim sum and milk tea – but it is so much more than that. Let’s have a look at our curated list of 10 best Chinese restaurants for all budgets, each excelling in their own category, from fine dining, to local street food, cha chaan teng and tea houses.
Howard’s Gourmet
Since its establishment in 2015, Howard’s Gourmet has become a beloved institution in the local dining scene. Nestled in a commercial building in Central, this culinary masterpiece takes a scientific approach to Chinese cuisine, reimagining time-honoured recipes for the contemporary era. With locations in Guangzhou and Hangzhou, Chef Howard Cai and his team have earned international acclaim, offering a seasonal tasting menu that highlights the freshest ingredients that can be perfectly paired with a selection of wines.
5/F, CCB Tower, 3 Connaught Road, Central | +852 2115 3388
Kam Wah Café
Kam Wah Cafe is a bustling cha chaan teng located in Prince Edward. A favourite among the locals, this local gem is known for its ‘boloyau’ pineapple buns and mouthwatering egg tarts that keep crowds lining up all day. Indulge in the signature pineapple bun, where the crispy, sweet, crumbly top and the soft bread underneath are paired with a generous slab of butter that creates a delightful contrast of hot and cold, sweet and savoury. Wash it down with a cup of aromatic Hong Kong milk tea to balance the flavours.
45-47 Bute Street, Mong Kok | +852 2392 6830
Kwan Kee Claypot Rice
This no-frills establishment in Sai Ying Pun with its iconic red sign and greasy spoon interior is a haven for clay pot rice. Served exclusively at night, Kwan Kee offers signature charcoal-cooked rice that is flawlessly crispy across the entire bottom, using a fragrant three-rice blend. Be prepared to wait patiently as each pot is fired to order, but the wait is definitely worth it. Whether you opt for the white eel and spare ribs clay pot rice or the classic twin sausage combo, you will not be disappointed with the hearty flavours.
Shop 1, GF, Wo Yick Mansion, 263 Queen’s Road West, Sai Ying Pun | +852 2803 7209
Luk Yu Tea House
Luk Yu Tea House is a long-standing Chinese restaurant located in the heart of Central, serving traditional dim sum for generations. This elegant teahouse transports diners to old times with its wooden chairs, nostalgic paintings and a doorman, just like the colonial days. While the downstairs dining room of the three-storey establishment is reserved for loyal patrons, others can enjoy their offerings on the upper floors. From prawn toast and siu mai to crispy deep-fried chicken and stir-fried noodles with sliced beef, savour the authentic flavours of Luk Yu’s classic recipes.
24-26 Stanley Street, Central | +852 2523 5464
Lung King Heen
Nestled within the prestigious Four Seasons Hotel in Central, Lung King Heen has been serving refined Cantonese cuisine for over two decades. Led by Executive Chinese Chef Chan Yan Tak, the first Chinese chef to earn three Michelin stars, this legendary restaurant offers sophisticated dishes using the finest ingredients. Come here for dim sum lunch, or try their signature dishes such as the whole abalone puff with diced chicken. With panoramic Victoria Harbour views, this esteemed establishment continues to be celebrated by both locals and international food connoisseurs.
4F, Four Seasons Hotel, 8 Finance Street, Central | +852 3196 8880
Sing Heung Yuen
Tucked in a bustling alleyway, Sing Heung Yuen is a historic dai pai dong that has captivated the hearts and palates of Hong Kong locals for over 60 years. Despite its unpretentious setting, this open-air haven has stood the test of time, becoming a go-to spot for locals seeking for a hearty bowl of their renowned tomato noodle soup and crispy buns infused with zesty lemon and honey. Its humble setting and comforting offerings make it a must-visit spot for those seeking an authentic taste of local cuisine.
2 Mee Lun Street, Central | +852 2544 8368
Sister Wah Beef Brisket
This small eatery in Tin Hau, recognised as a Michelin Bib Gourmand restaurant, has become a local favourite for its unbeatable beef brisket soups and typical Cantonese food. While the legendary Sister Wah has passed the torch to her sons, the tradition lives on. The secret lies in the fresh local beef, meticulously braised with a blend of over 10 aromatic herbs, resulting in a soul-warming bowl of beef brisket in clear soup, accompanied by scallions and daikon. Alongside the signature dish, their brief menu features homemade dumplings, drunken chicken and Dan Dan noodles.
G/F, 13A Electric Road, Tin Hau | +852 2807 0181
WING
Situated beneath its sister restaurant, VEA, WING is created with the vision of celebrating the understated elegance of traditional Chinese gastronomy, reimagined the Eight Great Chinese Cuisines with modern culinary techniques. Each dish is prepared to capture the essence of seasonal ingredients, from stinky tofu prawn toast to chilli shirako with century egg, reflecting Chef Vicky Cheng’s commitment to seasonality, precision and innovation. Secure your reservation well in advance to dine in this sought-after, award-winning restaurant.
29/F, The Wellington, 198 Wellington Street, Central | +852 2711 0063
Yat Lok
With a rich history dating back to 1957, this family-owned establishment has perfected the art of roasting goose. Yat Lok is renowned for its perfectly crispy and succulent roast geese, marinated with a secret recipe and prepared through a process of over 20 steps. Pair the goose with a bowl of lai fun noodles in a flavoursome broth, and don’t miss their char, roast pork belly and soy-marinated chicken.
34-38 Stanley Street | +852 2524 3882
Oi Man Sang Dai Pai Dong Restaurant
Since 1956, Oi Man Sang Dai Pai Dong has remained an unfussy and unpretentious gem in Sham Shui Po, standing as one of Hong Kong’s oldest dai pai dongs. With a menu that has evolved subtly over the years, this restaurant remains firmly rooted in its traditional origins. You can witness the chef working with astounding speed in the open kitchen. From the salt and pepper squid to the garlic steamed razor clams, every dish showcases “wok hay”, the distinct smoky aroma that is created by authentic stir-frying, a skill that the chefs earned from years of working over roaring woks.
Shop B-C, G/F, 1 Shek Kip Mei Street, Sham Shui Po | +852 2393 9315
Header image credit: Zhang Lian Xun via Canva
