Essential food and wine experiences: Hong Kong

This article represents the personal favourites of Foodtourist’s editors Sue Dyson and Roger McShane. These are the places they haunt on their regular visits to Hong Kong.

Hong Kong is definitely one of the greatest cities on earth for lovers of fine food. 

At the top end you can enjoy some of the best dim sum in the world while enjoying views over the harbour at the venerable Lung King Heen in the Four Seasons Hotel. This is certainly our number one choice for quality, authentic dishes in Hong Kong.

It is also a city where outsiders are gradually making their mark. Restaurants such as Yardbird with their delicious, no-waste yakitori dishes are really making a mark here. And we have recently enjoyed two excellent meals at the French-influenced Belon where the cooking is clever and precise.

Every time we land in Hong Kong one of our first visits is to the estimable Ho Lee Fook where talented chef Jowett Yu serves very tasty dishes that straddle both tradition and innovation.

And tradition is certainly what you get if you make the trek to Islam Food in Kowloon City where the dishes haven't changed since the 1950s. Don't miss the strangely named Veal Goulash and the curry mutton. We also love the tripe dish and the sesame oil chicken served with crunchy jellyfish.

 In Hong Kong dining does not have to be expensive. You can walk up Wellington St to either Mak's Noodle House or, on the other side of the street, the Tsim Chai Kee Noodle Shop and eat glorious food for just a few Hong Kong dollars.

Lately, we have been enjoying a small restaurant called The Chairman which offers traditional Cantonese dishes presented with modern flair. There is an added bonus here. They allow you to bring your own wine for a modest corkage which means you can call into La Cabane a Vin (just one block up the hill) and select a bottle or two of their great natural wine to accompany your meal.

However if you do want a fine dining experience then there are plenty of options available. We see little point in eating Western food when there is such a plethora of fine Asian food available. So we usually head for the great seafood at Victoria City Seafood Restaurant in Wan Chai, for refined modern Chinese food at Hutong at One Peking Road, the decadence of Spring Moon in the Peninsula Hotel, the stunning goose dishes at Yung Kee or the northern Chinese dishes at Xinjishi in the Causeway Bay Lee Gardens complex.

We also need to add to the list of must-visit places a wine bar opened recently by friends of ours from Australia. Check out 121BC an offshoot of the incredibly popular tiny Sydney bar for some excellent food and fabulous natural wines.

For a special treat you might like to try one of the 'secret' restaurants that have begun to mushroom here. These are restaurants in private home or art galleries that serve sometimes outstanding food to those in the know. Ask your concierge to try to secure a reservation at Da Ping Huo in Hollywood Road in Central. The food is fiery Sichuan and it is cooked beautifully. Another secret restaurant that is easier to get into is Mum Chau's Sichuan Kitchen in the Winner Building, also in Central.

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Our book recommendation

We thoroughly recommend the excellent book by Marco Canora, a chef whose food we admire having eaten his food at Hearth and Terroir.

 

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