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The Best Of Hong Kong
Lifestyle News
By Andrea Lo | November 1st, 2017

[Updated Nov 2017]

When it comes to Cantonese cuisine in Hong Kong, competition is fierce — but these restaurants have remained at the top of the game with their charming ambience and sophisticated fare. Next time you’re looking for some exquisite Cantonese restaurants to try, give these ones a spin:


T’ang Court

Awarded three Michelin stars two years in a row, T’ang Court at the Langham is the latest bright star on the Hong Kong food map. Inspired by the aesthetics of the Tang dynasty, T’ang Court sticks to classics like abalone and bird’s nest dishes — presented in a contemporary manner. There’s also a tasting menu available for you to sample all the signature dishes (like a sauteed lobster with sliced conch) at once.

T'ang Court
T’ang Court

1-2/F, The Langham, 8 Peking Road, Tsim Sha Tsui, 2132-7898.


Lung King Heen

No stranger to the Michelin three-star category, Lung King Heen is especially creative with its offerings of upscale traditional Cantonese fare. Think classics like suckling pig with Chinese pancakes and braised abalone and sea cucumber, served on pristine platters and with the prices to match. Chef Chan Yan-tak helms the kitchen here and is a veritable legend in his own right.

Lung King Heen
Lung King Heen

4/F, The Four Seasons, 8 Finance Street, Central, 3196-8880.


The Chairman

Taking up a quiet nook on Kau U Fong, The Chairman has been pleasing palates for years. Owner Danny Yip takes an intimate private kitchen-esque approach here, offering set menus that allow diners to sample many of the signature dishes. Don’t leave without trying the steamed flower crab in Shaoxing wine and chicken oil, or the deep-fried peppered prawn heads.

18 Kau U Fong, Central, 2555-2203, reservations@thechairmangroup.com. 

The Chairman's flower crab
The Chairman’s flower crab

Yin Yang

Chef-owner Margaret Xu might have moved her treasured private kitchen from Wan Chai’s Ship Street to Ting Kau, but Yin Yang‘s dishes remain the same: innovative and boundary-pushing. With so much more space in the New Territories and a beautiful view by the beach to boot, Xu now picks herbs from her own backyard and roasts her meats in her own terracotta oven. Dig into chili-oil-infused steamed fish, perfectly crispy chicken and meticulously plated Cantonese-dishes-with-a-twist at this remote dining haven. You must book in advance.

Ting Kau beach, house 117, Ting Kau Village, Tsuen Wan, 2866-0868.

Yin Yang's Yellow Earth chicken
Yin Yang’s Yellow Earth chicken

Fook Lam Moon

Opened in 1948, Fook Lam Moon has legions of loyal customers — and it’s not hard to see why. Thanks to its sophisticated vibe and attentive service, it’s known as a tycoon favorite. Alongside crowd-pleasers like its famed crispy chicken, Fook Lam Moon is also known for its take on delicacies like fresh lobster with black beans and peppers, braised dry-aged abalone, and fish maw.

Various branches including Shop 3, G/F, 35-45 Johnston Road, Wan Chai, 2866-0663.

Fook Lam Moon
Fook Lam Moon: a class act

Mott 32

Setting up shop in a 7,500-square-foot space in the basement of the Standard Chartered Bank in 2015, Mott 32 is a stylish Chinese fine dining restaurant operated by Maximal Concepts. Mott 32 does things slightly differently to your typical Cantonese restaurant — the dramatic space is dimly lit and comes complete with a bar with creative cocktails. The food is all Cantonese classics — think dim sum and seafood — alongside signatures dishes like barbecue prime Iberico pork and Peking duck.

Mott 32 Applewood roasted duck
Mott 32’s applewood roasted duck

B/F, Standard Chartered Bank Building, 4-4A Des Voeux Road Central, Central, 2885-8688.


Yung Kee

The venerable Yung Kee, established in 1942, is world-famous for its roast goose, attracting diners in droves. Takeaways are popular — but you should sit down for the full authentic Cantonese dining experience, complete with knowledgeable, attentive staffers and with dishes like roasted suckling pig, barbecued pork and steamed white-cut chicken. Yung Kee is the only restaurant on Hong Kong Island with a permit to use a charcoal-fired oven, in which its legendary roast geese are prepared. Sadly, a dispute in the family-run business had led to the decision to close it down in the near future, so head there before it’s too late.

32-40 Wellington Street, Central, 2522-1624.


Lai Bun Fu

You know you’re getting the real deal at Lai Bun Fu. The restaurant is helmed by chef Chung Kin-leung, who used to be Executive Chef at Government House — during which time he worked for then-Hong Kong Chief Executive Donald Tsang and also prepared meals for a host of world leaders. Chung’s signature dishes include prawn cutlets on toast, served with foie gras; and crispy chicken wings stuffed with bird’s nest. Fun fact: Lai Bun Fu is a romanization of Government House’s Chinese name.

5/F, 18 On Lan Street, Central, 2564-3868.

Lai Bun Fu - Sifu’s Crispy Chicken with 5 Flavour Sauces
Crispy chicken, five sauce, totally delicious

Man Wah

Man Wah is one of those Chinese restaurants where you simply can’t go wrong. Tucked inside the Mandarin Oriental, it boasts classy interiors complete with a gorgeous view of the harbor. On the menu, you’ll find Cantonese signatures and seasonal dishes with modern touches. Signatures include steamed garoupa with crispy ginger and crab meat and egg white sauce — the kind that would impress any Chinese grandmother or picky in-laws no end.

25/F, Mandarin Oriental Hong Kong, 5 Connaught Road Central, Central, 2825-4003.

MOHKG - Man Wah
Man Oh, Man Wah

Ming Court

As you step into Ming Court, you’ll find a bright, elegant space, complete with Ming vases with soothing taupe shades as backdrop. It has a long list of signatures that keep the diners coming back time and time again: like char siu and sea prawn infused with Chinese wine Shaoxing. The Peking duck can be served four ways: shredded with an assortment of sides; sauteed with soya bean sauce; and minced and eaten in lettuce cups. Go baller with the South African eighteen-head abalone. Prefer to keep it simple? Dim sum is served at lunch.

Ming Court
Ming Court

6/F, Cordis Hong Kong at Langham Place, 555 Shanghai Street, Mong Kok, 3552-3028.


Yan Toh Heen

The InterCon’s Yan Toh Heen has stood the test of time thanks to top-notch service, charming ambience and insistence on using fresh, top-quality ingredients. It’s particularly famous for its Peking duck and wok-fried Wagyu beef, as well as a popular dim sum lunch that is often packed on weekends. Grab a table by the window — it affords extensive oceanfront views.

G/F, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, 2313-2323.

Yan Toh Heen Supreme Dumplings
These dumplings reign supreme

Summer Palace

Taking up an opulent space at the Island Shangri-La, Summer Palace offers outstanding Cantonese dishes. Try the chilled crystal ham, a delicacy made with pork knuckle and gelatine; baked king prawn in truffle pesto sauce; and stir-fried minced lobster in XO sauce.

5/F, Island Shangri-La Hong Kong, Pacific Place, 88 Queensway, Admiralty, 2820-8552.

Summer Palace, Shangri-La
Keepin’ it classy at the Shangri-La Summer Palace

Duddell’s

 

Duddell's
Duddell’s

A  fine dining restaurant, bar and exhibition space all in one, Duddell’s is one classy spot for top-notch Cantonese fare. The weekend brunch ($480 with fresh juices and soft drinks; $680 with Veuve Clicquot champagne, selected cocktails and red and white wine) is a great way to sample all it has to offer. Look forward to free-flow dim sum, mains like fried beef ribs with mushroom and black pepper, plus rice and noodle dishes like roasted duck fried rice.

3/F, Shanghai Tang Mansion, 1 Duddell Street, Central, 2525-9191.