38 Must-Try Restaurants in Hong Kong

Price Guide: $ = Under HK $150 (19 USD) $$ = HK $151 - 400 (20 - 51 USD) $$$ = HK $401 - 700 (52 - 90 USD) $$$$ = HK $701 (91 USD) and above

Egg tarts, with their flaky pastry shell and creamy egg custard filling, are a quintessential Hong Kong treat, and Hoover Cake Shop offers some of the finest. Even though the shop is located in a modest area, it's not uncommon to see luxury cars arriving to pick up their orders. [$]

This fourth-generation dessert haven focuses on Chiu Chow sweets, from the eastern Guangdong region known for its unique culture. Indulge in lotus seeds simmered in light syrup with a hard-boiled egg, or explore their diverse modern treats like vanilla sundaes with black glutinous rice and mango jelly topped with evaporated milk. Perfect for late-night cravings. [$]

Hong Kong's significant Muslim community, hailing from China, Indonesia, Pakistan, and beyond, brings a wealth of delicious halal Chinese dishes inspired by Xinjiang's spicy cuisine. Be sure to try the veal goulash pockets, a staple at every table. [$-$$]

Congee, a comforting rice porridge, is a beloved dish in Hong Kong, ideal for breakfast or a light lunch. Mui Kee’s fish stock congee is a crowd-pleaser at the food court in the municipal market’s top floor. Customize your bowl with choices like fresh fish slices or pig’s liver, and enjoy it with a refreshing iced lemon tea. [$]

Hong Kong's craft beer scene is thriving, with TAP standing out among the crowd. This bar takes its beer seriously, offering a rotating selection of drafts and bottles featuring both local and international brews. The staff's enthusiasm for beer is matched by their excellent food offerings, including a standout Cubano made with crispy Cantonese roast pork. [$$]

Located in Tsim Sha Tsui, the heart of Hong Kong’s Indian community, Woodlands is the city’s oldest Indian vegetarian restaurant. Known for its South Indian cuisine, especially its dosas, this establishment has been serving up these crispy, spice-laden pancakes for nearly 40 years. []

For years, Peking Garden has been the go-to place for family celebrations with its famous duck, beggar’s chicken (chicken baked in pastry), and hand-pulled noodles. While the ’80s decor was once charming, recent updates have refreshed the space, making it an even better spot to enjoy Victoria Harbour views at a reasonable price. []

For the quintessential view of Hong Kong’s Victoria Harbor, head to Kowloon where Yan Toh Heen offers stunning sea-level vistas. Even as the hotel undergoes renovations this year, the restaurant’s recent refurbishment means it remains open, continuing to serve exquisite Cantonese dishes, including dim sum and their renowned Peking duck. Chef Yiu-fai Lau has been perfecting these dishes since the restaurant's inception. [$$$]

Hong Kong locals have a deep affection for cha chaan teng fare, a distinctively local style of dining featuring pseudo-Western dishes such as macaroni with ham in broth, deep-fried peanut butter sandwiches called “French” toast, and a sweet treat that blends condensed milk with red bean paste and shaved ice. Hoi On Cafe, once the go-to spot for sailors, recently underwent a revitalization with a fresh coat of paint and a new team, including bakers specializing in their renowned coconut tarts. [$]

Matt Abergel and Lindsay Jang, the duo behind Yardbird, have carved out a legendary status in Hong Kong’s competitive dining scene with their first restaurant. Celebrated for its yakitori, the restaurant remains a top destination, serving everything from chicken hearts to crispy skin on rice. With no reservations available, be prepared to queue for a taste of their unique Japanese-inspired cocktails. [$$$$]

Takashi Saito’s acclaimed sushi restaurant in Tokyo, boasting three Michelin stars, is renowned among discerning diners worldwide. His only international location is in Hong Kong, managed by Ikuya Kobayashi, who crafts sushi using daily-delivered, hand-selected ingredients from Saito. Securing a reservation is challenging, but it’s a worthwhile endeavor for what is arguably the finest sushi in the city. [$$$$]

Even though Hong Kong is no longer under British governance, the tradition of afternoon tea remains vibrant. For a top-tier experience, The Lounge at the Four Seasons Hong Kong stands out, offering stunning harbor views, a classic three-tiered tea service, and a selection of additional treats throughout the tea session. [$$$]

Chaozhou, also known as Chiu Chow, is officially part of Guangdong but maintains a unique cultural identity with its own dialect and culinary traditions. Chan Kan Kee specializes in lo shui, a technique where goose, tofu, and eggs are braised in a flavorful mix of soy sauce and five spice. [$$]

Max Levy, originally from New Orleans, discovered a fascination with Japanese cuisine due to its similarities to his own Southern dishes of fish and rice. While his cooking is rooted in Japanese principles, Levy's dishes have been significantly shaped by his experiences in China since 2004, first in Beijing and now in Hong Kong. Okra, located in a narrow walk-up near the city’s renowned dried herb and seafood markets, offers a two-tiered dining experience: izakaya-style meals downstairs and a reservation-only sushi bar upstairs. Expect inventive blends of Chinese and Japanese flavors, like aged pigeon marinated in sake with Crystal hot sauce — a nod to Louisiana. [$$-$$$$]

Mak Woon-chi, a street vendor from Guangzhou, is often credited with creating wonton noodles (prawn dumplings with thin wheat noodles in a pork-based broth), and the Mak family is renowned for this iconic dish. Numerous Mytouries carry the Mak name, but the one to visit is the understated Mak’s (also known as Chung Kee) on Wing Kut Street, established by one of Mak Woon-chi’s grandsons. Unlike many competitors, this spot offers wontons filled solely with prawns, staying true to Mak Sr.’s original recipe. [$]

CoCo Espresso, launched by Johnson Ko in 2008, started in Sheung Wan when the area was known more for temples and budget Mytouries. After mastering espresso in Australia, Ko brought the Antipodean coffee style to Hong Kong, and now his cafes are a staple across the city, including a new roastery. The latest flagship of CoCo Espresso is a stylish, expansive space that reflects a ‘lifestyle’ vibe, yet remains close to the original location, honoring its humble beginnings. [$]

Before the Starbucks era, Hong Kong’s caffeine fix was dominated by Hong Kong-style milk tea—a robust Ceylon tea with unsweetened evaporated milk. Locals frequented their neighborhood cha chaan teng for this beloved beverage. Today, For Kee Restaurant is a hotspot for milk tea aficionados, who also come for the pan-fried pork chop marinated in soy and sugar, served with rice, noodles, or a hamburger bun. [$]

VEA, short for “Vicky e Antonio,” features two local culinary talents making waves in the dining world. Vicky Cheng brings a unique “Chinese x French” fusion to the table, skillfully combining traditional Chinese ingredients like razor clams with garlic and black beans using refined French techniques honed at renowned establishments such as Daniel in New York. The restaurant offers exclusively tasting menus, complemented by award-winning cocktails crafted by Antonio Lai. [$$$$]

As local agriculture makes a comeback in Hong Kong, chefs are increasingly embracing farm-to-table dining. Beet, under the vision of chef Barry Quek, exemplifies this trend by focusing on locally sourced ingredients. With experience in top kitchens like Attica in Melbourne and De Wulf in Belgium, Quek brings fresh, modern European dishes that highlight local produce. Expect to see everything from garlic shoots and marigolds to locally raised chicken on the menu. [$$-$$$]

Often referred to as a “locavore” Cantonese restaurant, The Chairman prioritizes fresh ingredients that truly represent the region rather than just seasonality. Their steamed flower crab, a local delicacy, is bathed in rice wine and chicken fat, accompanied by wide rice noodles that absorb the delectable sauce. It’s a dish that’s nothing short of extraordinary. [$$$]

Escape the city's hustle and find tranquility at Teakha. Here, you can enjoy rustic scones, cakes, and a selection of Asian teas in a serene and stylish setting. Weekends bring a crowd of enthusiasts, so seating indoors can be a challenge. Embrace the relaxed atmosphere by grabbing your treats to go and enjoying them on the street or in the nearby park. [$]

Chef David Lai is well-known among local food enthusiasts for his dedication to authentic and delicious fare. With a background at French Laundry, he was among the pioneers in sourcing ingredients directly from the city’s vibrant wet markets. His menu, updated weekly, highlights seasonal ingredients from local sources, Japan, or the south of France, featuring everything from Japanese firefly squid to local lobster, all with a subtle French twist. [$$$]

In traditional Chinese medicine, snake meat is believed to provide warmth. During winter, snake soup becomes a staple for many, and Ser Wong Fun, a restaurant with over a century of history, is one of the top spots to enjoy this dish. The recipe is reputed to be passed down from the original creator of snake soup. Besides snake, the restaurant offers a range of hearty Cantonese classics, including claypot rice with preserved sausages, pan-fried fish cakes with clam sauce, and soy sauce stir-fried prawns. [$-]

Luk Yu is a must-visit, despite its frequent appearance in tourist guides and occasional surly service. The charm lies in its beautifully preserved 1930s decor and its exceptional sweet and sour pork. Unlike the Westernized versions, Luk Yu's version uses hawthorn in the sauce, giving the pork a rich, cherry-like hue and a complex, tangy flavor, far superior to the typical ketchup and vinegar style. []

Once a bastion of colonial exclusivity, The Chinnery at Mandarin Oriental has evolved since its days as a women-only enclave. Today, its polished wooden interiors welcome everyone. Enjoy a classic Manhattan mixed by a dapper bartender in an ivory jacket. For a taste of nostalgia, try the tikka masala served in silver dishes, reminiscent of the 1960s dining experience. [$$]

When the night is winding down and you’re craving comfort after a few too many drinks, Tsui Wah’s baked pork chop rice is the perfect remedy. This late-night gem offers egg fried rice topped with a crispy pork chop, drenched in either curry or tomato sauce, and finished under the broiler. Open around the clock, it’s an ideal spot to refuel and get a good look at your date before continuing the night’s adventures. [$]

In just a few years, Daniel Calvert and his team have established Belon as a major player in the global dining scene. Their elegantly simple, French-inspired dishes reflect Calvert’s experience at top establishments like Pied à Terre in London, Per Se in New York, and Epicure in Paris. The results are stunningly original creations, such as a flawlessly smooth foie gras torchon paired with preserved blueberries, that have defined their unique culinary language.

When Amber opened its doors in 2005, Hong Kong's fine dining scene was predominantly marked by traditional, heavy French cuisine with imported ingredients. Chef Richard Ekkebus transformed this landscape by incorporating Japanese sea urchin into modern European dishes and later reimagined the restaurant with a minimalist approach focused on East Asian elements like wild vegetables, dashi, and steaming. Amber consistently ranks among the top restaurants globally, so reservations are essential. [$$$$]

In a city known for its extravagant dining experiences, Arcane stands out with its understated elegance. This refined restaurant features the culinary artistry of Shane Osborn, an Australian chef formerly of London's Michelin-starred Pied à Terre and now known for his on-screen partnership with fellow Aussie Mark Best on Netflix's The Final Table. Emphasizing seasonal ingredients, including produce from Japan and their own garden, the menu offers innovative pairings like Australian wagyu with yamaimo (Japanese mountain yam) and espelette. [$$$$]

Named after a street in New York City's Chinatown, Mott 32 is far from an ordinary takeout spot. Located in the basement of a bank, this sleek restaurant attracts a stylish clientele with its refined pan-Chinese dishes, ranging from classic char siu (barbecued pork) to a Sichuan-inspired peanut, chili, and pork stir-fry that packs a punch. Begin your evening with a cocktail like the Hong Kong iced tea, a playful mix of tequila and jasmine tea served in a bubble tea cup. [$$$$]

Long before Hong Kong became a financial powerhouse, it was a collection of fishing villages. Today, traditional seafood snacks like fish ball noodle soup, made from eel rather than fish, are still popular. On Lee has been serving the neighborhood for over 50 years, evolving from a street food cart into a local staple. For a true taste of its offerings, try a bowl of noodles topped with a mix of fish cakes, fish balls, and tender beef brisket. [$]

With street carts becoming rarer, finding a good egg waffle (or eggettes) is increasingly difficult. Master Low Key excels in this specialty, delivering egg waffles that are crisp on the outside and lightly hollow with a warm, soft interior. Be prepared for a wait, especially during weekends. [$]

Following Cantonese immigrants from Guangdong, Shanghai natives are the second largest group in Hong Kong. Their trade associations remain influential, and one such group founded Zhe Jiang Heen as a dining venue and meeting place. Fortunately, you don't need to be part of Shanghai’s business circles to enjoy classic Shanghainese dishes here. Indulge in specialties like shrimp stir-fried with Longjing tea leaves, smoked eggs, and hongshao rou (braised pork belly in a rich soy and vinegar sauce). [$$$]

If you’re craving traditional, upscale Cantonese cuisine, Seventh Son is a must-visit. Although relatively new, the restaurant's dishes are crafted with time-honored techniques and recipes. For large groups, don't miss out on pre-ordering their renowned suckling pig. [$$$]

Experience authentic Cantonese home cooking at Kin's Kitchen, where every dish feels like it came straight from a family kitchen. Run by father and son duo Kin‐wai Lau and Chun Lau, both renowned food writers, this restaurant offers a refined taste of traditional recipes. The steamed egg custard with morels is a standout and will linger in your memory long after your visit. [$$]

Sijie Sichuan Private Kitchen was the pioneer in bringing bold Sichuan flavors to Hong Kong, challenging the more subtle tastes typically preferred by locals. Known for its intense use of chiles, vinegars, and spices, the restaurant offers an authentic experience, with the spirited owner Sijie even joining guests for a beer at the end of their meal. []

Choosing the best char siu in Hong Kong can spark fierce debates akin to those over New York’s best pizza or Paris’s finest baguette. However, Sun Kwai Heung’s glossy, almost candy-like barbecued pork often makes it to the top of many food enthusiasts' lists. Add some rice for a perfect lunchbox. [$]