Restaurant
1. The Chairman
A Michelin-starred Cantonese restaurant on Wellington Street that topped Asia's 50 Best Restaurants in 2021, known for steamed crab with Huadiao wine and fresh local produce.
View details — The ChairmanRestaurant
2. Mott 32
A stylish basement Chinese restaurant under the Standard Chartered Bank Building in Central, known for its 42-day applewood-roasted Peking duck and Iberico char siu.
View details — Mott 32Restaurant
3. Kam’s Roast Goose
A small, family-run Wan Chai restaurant specialising in Cantonese roast meats, awarded a Michelin star in 2018 and run by the third generation of the Yung Kee family.
View details — Kam’s Roast GooseRestaurant
4. Yat Lok
A Michelin-starred roast goose specialist on Stanley Street in Central, founded in 1957 and run by the Chu family, serving goose by the quarter with lai fun noodles.
View details — Yat LokRestaurant
5. Tim Ho Wan, Sham Shui Po
An early branch of the dim sum shop known worldwide for its baked barbecue pork buns, serving more than 20 dishes at low prices in Sham Shui Po.
View details — Tim Ho Wan, Sham Shui PoRestaurant
6. Yardbird
A Michelin-starred yakitori restaurant in Sheung Wan grilling local three-yellow chicken over binchotan charcoal, with rare cuts and a long Japanese whisky list.
View details — YardbirdRestaurant
7. City Hall Maxim’s Palace
A large Cantonese dining hall in Central's City Hall, popular for dim sum at lunch and for banquets, with views over Victoria Harbour.
View details — City Hall Maxim’s PalaceRestaurant
8. Kau Kee Restaurant
A Gough Street noodle shop serving beef noodles since the 1930s, with a Bib Gourmand, shared tables and one of the biggest cult followings in Hong Kong.
View details — Kau Kee RestaurantRestaurant
9. Mak’s Noodle
A long-running wonton noodle shop on Wellington Street in Central, run by the third generation of the Mak family and known for shrimp wontons and duck egg noodles.
View details — Mak’s NoodleRestaurant
10. Ho Lee Fook
A playful Cantonese restaurant on Elgin Street in Central with an open kitchen, a Canto-pop soundtrack and bold wok-fried dishes such as crispy three-yellow chicken.
View details — Ho Lee Fook