Restaurants at a Glance
Carrianna Chiu Chow
Started in the 1980s, Carrianna Restaurant is part of a group – co-founded by MA Kai Cheung and brother MA Kai Yum – that also owns hotels, shopping malls, real estate, and a business in logistics. Carrianna has restaurants in Hong Kong, Beijing, Shanghai, Hainan, Kunming, Wuhan, Hunan, Foshan and Shenzhen. It also has food processing plants on Hainan island, Kunming and Shenzhen with ISO 9001 Certification. Most of the customers are regulars whether with family or friends.
- Teochew or Chaozhou or Chiuchow cuisine
- Group also owns hotels and shopping malls
- Started in the 1980s by two brothers
Chan Kan Kee Chiu Chow
Some people believe that this is Hong Kong’s richest man, LI Ka Shing’s favourite Teochew or Chiu Chow restaurant. One of the classic preparations of Chiu Chow cuisine is lu sui. This is something of a master sauce. The ingredients you can slow boil in a lu sui include pig’s intestine, pork belly, duck, goose, hard boiled egg and bean-curd. Lu sui is home cooking at its traditional best.
- Reputed to be LI Ka Shing’s favourite restaurant
- Teochew or Chaozhou or Chiu Chow cuisine
- Classic lu sui dishes including goose
Chuen Cheung Kui
Chuen Cheung Kui has three branches. Two are on Hong Kong island in Sheung Wan and Causeway Bay. The third is in Kowloon, snugged in busy and uber crowded Mongkok. The Hakka or Kejia restaurant group started back in the 1960s. Living together communally, Hakka food, as one can imagine, is not so much high cuisine but one that is dominated by home-cooked dishes. One of the most popular dishes is Braised Pork Belly with Preserved Vegetable.
- Started in the 1960s and has three branches
- Popular Braised Pork Belly with Preserved Vegetable
- Hakka or Kejia cuisine is dominated by home-cook dishes
7-8/F, Causeway Bay Plaza I, 489 Hennessy Road, Causeway Bay
852 2577 3833
Opened in September 2016, its full name is Deng G Bistro & Baiju Bar. Traditional Sichuan food was never so spicy. It was never meant, like a typhoon with a Number 10 warning, to blow you away. While it can be hot, great Sichaun cuisine should also be nuanced and layered. Deng G is for diners who are equally subtle. Founder and Chef Deng Huadong visits Hong Kong every month. Head Chef at Deng G is CHEN Fu Gui, also from Chengdu.
- Sichuan cuisine that is layered and nuanced
- Founder Chef Deng G visits every month
- Regular clientele and with a baijiu bar
Duddell’s, founded in 2013, is not a name one normally associates with Chinese cuisine. Duddell’s comprises two storeys. Downstairs is The Dining Room. Upstairs is the more casual Salon where you can order food with your drinks. Duddell’s is named after the road it happens to be situated along. The restaurant also displays art including from the likes of ZHANG Daqian, also known as the Picasso of China.
- Accessible also from Shanghai Tang
- Named for the road it is situated on
- Comprised of two storeys including a bar
Level 3, Shanghai Tang Mansion, 1 Duddell Street, Central
852 2525 9191
Dynasty, Renaissance Harbour View
There used to be two Dynasty restaurants. One was in Kowloon and the other in Renaissance Harbour View Hotel, which is attached to the Hong Kong Convention & Exhibition Centre. Dynasty is a very spacious restaurant. This is unusual in Hong Kong where land and space are some of the most expensive in the world. The ceiling is high and the glass panels on the side of the restaurant allow a wonderful view of Kowloon on the other side.
- Attached to Hong Kong Convention & Exhibition Centre
- Signature Char Siew (pork from local farm)
- Spacious, elegant, and with high ceiling
3rd Floor, Renaissance Harbour View Hotel, No. 1 Harbour Road, Wan Chai
852 2802 8888
Fook Lam Moon (Restaurant of the Year 2019)
Read article about the legendary restaurant.
Forum Restaurant 1997 (Top 10)
The founder YEUNG Koon Yat is better known as Ah Yat or “Number One”, the undisputed “Abalone King” of the Chinese culinary world. Considering his name and fame has franchised restaurants in Sydney, Bangkok, Singapore, Kuala Lumpur, Beijing and Shanghai, “Emperor of Abalone” may be a more fitting title than the more parochial king. In Yue or
Cantonese culinary circles, Yeung has a status equivalent (and more) to the late Paul Bocuse in French cuisine. He is a giant in the Chinese culinary world.
- Cantonese cuisine
- “Mount Everest of Abalone”
- Outstanding dim sum
- Wonderful wine list with reasonable prices
1F, Sino Plaza, 255-257 Gloucester Road, Causeway Bay, Hong Kong
852 2869 8282
Golden Door Garden
Golden Door Garden is a private kitchen. Unless you have a prior booking, it’s not possible to simply stroll into Golden Door Garden. The menu is also agreed upon between you and the chef in advance. Catherine LAI Wai Ngor – better known as Auntie Ngor – has been cooking for over 30 years. Each night, she limits the number of tables to just three. And does everything herself. From designing the menu to buying the ingredients. A chef who is a control fanatic can’t be a bad thing.
- Bookings are weeks, even months, ahead
- Reservation compulsory as it’s a private kitchen
- Chef Catherine LAI Wai Ngor also sets the menu
Room 01, 3/F, Des Voeux Building, 25 Des Voeux Road West, Western District
852 2543 2202
Guo Fu Lou (Top 10)
Hong Kong’s Fook Lam Moon heir Duncan Chui established Guo Fu Lou, which is now located at in the two-storey pavilion adjacent to Cotton Tree Drive and across from the main entrance of The Murray. One of the goals has been to attract a new generation of customers who have not visited the iconic restaurant in Wanchai . Guo Fu Lou serves mouth-watering Cantonese classics and Fook Lam Moon signatures. Duncan Chui – a trained engineer in physics – is grandson of Fook Lam Moon’s founder Chui Fook Chuen.
- Cantonese cuisine
- Modern atmosphere
- Located in historical building
The Murray, 22 Cotton Tree Drive Central, Hong Kong
852 3468 8188
Lao Shanghai is a part of Hong Kong that is trapped in time. The decor, thick red and gold carpet, table setting, even the gaudy chandelier, look exactly the same 10 years ago. Before its re-incarnation, it was called Lao Zheng Xing. The first restaurant was opened in 1956 in Causeway Bay. After 47 years, Lao Zheng Xing closed its doors in May 2003. Several of the staff – including the head chef, general manager, and waiters – banded together and two months later opened Lao Shanghai in Wanchai.
- Shanghai cuisine of a bygone era
- Re-opened by several of the staff in 2003
- Some management members and staff are owners
UG1, Novotel Century Hong Kong, 238 Jaffe Road, Wan Chai
852 2827 9339
In 1973, Lei Garden opened its first restaurant in Sham Shui Po in Kowloon. Five years later, this first outlet was relocated to Yau Ma Tei. In 1980, Lei Garden opened its second restaurant in Mongkok. Since then, the brand has spread in Hong Kong and to Mainland China, Macau, as well as Singapore. In fact, the Lion City is where, in 1987, the group opened their first branch outside Hong Kong. This Wanchai branch we are recommending is very well located and has private rooms which can be opened up to seat more than 200 in the entire restaurant. Most customers are regulars.
- Cantonese cuisine
- Started in 1973 in Kowloon
- 24 restaurants in Hong Kong, China and Singapore
Lin Heung Tea House (re-named as Lin Heung Tea Room in March 2019)
The first-floor dining hall of Lin Heung Tea Room is jam-packed, especially during the morning yum cha rush or lunchtime bustle. Be prepared to have someone hovering behind you to park himself down (when you stand up to leave). A Hong Kong institution, Lin Heung continues to offer traditional Cantonese dim sums (some of which are practically defunct in Hong Kong), and which are paraded in moving carts. Lin Heung is a precious gem, an historical monument in a city that is obsessed with food.
- Slight change in name in March 2019
- Traditional Cantonese dim sums in moving carts
- A Hong Kong institution beloved by locals and visitors
Lung King Heen, Four Seasons
Situated inside the Four Seasons Hotel, Lung King Heen is strikingly designed and also has spectacular views of Kowloon on the other side. The restaurant specialises in dim sum and seafood. The cooking is very good and decidedly Hong Kong Cantonese, which tends to be more Westernised in presentation than Cantonese cuisine on the mainland. The restaurant has a very informed wine list but also with eye-popping prices.
- Strikingly designed dining room
- Specializes in dim sum and seafood
- Spectacular view of Kowloon on the other side
4th Floor, Four Seasons Hotel Hong Kong, 8 Finance Street, Central
852 3196 8880
Mak Ming Noodles
The Mak family’s connection with wanton noodles goes back to MAK Huan Chi who set up a wanton noodle stand called “Chi Kee ” in Guangzhou in 1923. In order to maintain the quality of his wanton noodles, the Guangzhou “King of Wanton” would only sell 100 bowls a day. This portable “stall”, situated on a regular street corner, is preserved in a museum in Guangzhou. MAK An, son of MAK Huan Chi, reputedly created the all-prawn wanton when he came to Hong Kong during World War II (1939 – 1945).
- Originates from a wanton stand started in 1923
- The portable “stall” is in a museum in Guangzhou
- Father of present owner created all-prawn wanton
Ming Court, Cordis
Ming Court is the signature Chinese restaurant of hotel group Cordis. Even more remarkable is the fact that Chinese Cuisine Executive Chef LI Yuet Faat was been part of the original opening team since 2005. Li had joined as “Chopper”, the all-important role assisting the executive chef in overseeing the preparation of ingredients and food cost control. In 2017, he was promoted to Executive Chef. The restaurant is located in Mongkok, Hong Kong’s most congested residential and shopping district.
- Located in Mongkok shopping district
- Signature Chinese restaurant of Cordis Group
- Executive Chef LI Yuet Faat was part of opening team
Level 6, Cordis, Hong Kong, 555 Shanghai Street, Mongkok, Kowloon
852 3552 3028
Pang Kitchen’s dishes are classic Cantonese fare and include favourites from Shunde, Guangdong. The place is less casual than it used to be after being awarded one Michelin star. Relatively small, the tables have white table cloth. PANG Pak Sheung is proprietor. Most of the customers are regulars because they enjoy his traditional home cooking (Pang Kitchen’s Sweet Sour Pork, though, is with strawberries). When the lease of his rental came up and went up, Pang considered closing because of ever-increasing costs. Fortunately, he decided in the end to continue Pang’s Kitchen.
- Cantonese cuisine with Shunde specialities
- Small, cosy restaurant with white table cloth
- Home Style Sweet Sour Pork (but with strawberries)
CHUI Wai Kwan is the youngest son of Chui Fook Chuen, founder of Fook Lam Moon, referred also to as the “Canteen of the Tycoons”. When members of the family decided to chart their separate ways in continuing the legacy left behind by their father, Chui Wai Kwan started Seventh Son. Today, there are seven Seventh Son restaurants in Hong Kong, Shanghai Pudong, Shanghai Puxi, Beijing, Shenzhen, Tokyo (URL of Seventh Son Tokyo) and Osaka.
- Cantonese cuisine
- Extend of Fook Lam Moon delicious dishes
- Opened branches in Hong Kong, mainland China and Tokyo
3/F, The Wharney Guang Dong Hotel, 57-73 Lockhart Road, Wan Chai
852 2892 2888
Spring Moon, The Peninsula
Spring Moon reminds of a Shanghainese mansion of the 1920s. The reason for the design is because the hotel it is in, the Peninsula, was opened in December 1928. The Shanghainese décor aside, the cuisine in Spring Moon is decidedly Cantonese. Executive Chinese Chef Gordon Leung has some 30 years of experience. Of those near three decades, he spent 21 years as head chef at Fook Lam Moon, a Hong Kong culinary icon.
- Offers 25 different Chinese teas
- Cantonese cuisine with Shanghainese décor
- Located in iconic Peninsula, established in 1928
1/F, The Peninsula Hong Kong, Salisbury Road, Tsim Sha Tsui
852 2696 6760
Summer Palace, Island Shangri-La
Summer Palace Executive Chinese Chef LEUNG Yu King has been with Summer Palace since the Island Shangri-La opened in 1991. He began working at 18 years old and did time at Fook Lam Moon, a legendary restaurant. On 17 January 2012, the Shangri-La Group announced that it would stop offering shark’s fin in all the Chinese restaurants in their hotels and resorts. Being such a prominent international chain, the decision made waves around the world. And set an example for others to follow.
- Cantonese cuisine in a sumptuous setting
- LEUNG Yu King has been with restaurant since 1991
- Shangri-La banned shark’s fin in their restaurants in 2012
Level 5, Island Shangri-La, Pacific Place, Supreme Court Road, Central
852 2820 8552
Sun Fook Kee (Top 10)
Sun Fook Kee is the only fine dining Fujianese restaurant in Hong Kong. There are three rooms with a combined capacity of 36. Reservations are practically mandatory although if you walked in and there is a spare table, the staff would not really mind. Sun Fook Kee grew out of Fook Kee. The latter was in another location and from 2011 to 2014, was just one single table catering to private dining. The present restaurant in North Point continued when the previous one closed.
- Fine dining Fujianese restaurant
- Allows BYO
- Wine glasses and buckets available
1/F, Circle Court, 3-5 Java Road, North Point, Hong Kong
852 2566 5898
Sun Kwai Heung BBQ
Sun or “New” Kwai Heung is originated from the first Kwai Heung. Counting their combined existence, it’s now 52 years that the business has existed. In 1994, the founder of Kwai Heung – before migrating – sold the business to three employees, all skilled in the art of roasting. One of them, CHEN Wei, had started working at Kwai Heung since 1982. There are just three small rectangular tables at Sun Kwai Heung BBQ. Two are in the shop and the other in front of it. Most customers do takeaway.
- Majority of customers do takeaway
- Three former employees started stall
- In Chai Wan, last station on the Island Line
G/F, N. 17, Kam Tam Yun House, 345 Chai Wan Road, Chai Wan
852 2556 1183
T’ang Court, The Langham
KWONG Wai Keung joined T’ang Court in 1988. Six years later, he was made Chinese Executive Chef and also put in charge of all Chinese banqueting responsibility for the Langham Group worldwide. Although located in Kowloon (which Hong Kongers living on the other side avoid going to for dinner), an islander who receives an invitation to T’ang Court is highly unlikely to feign some excuse not to turn because of the reputation of the restaurant and that of Chef KWONG Wai Keung.
- Located in bustling Tsim Sha Tsui
- KWONG Wai Keung joined in 1988
- Core Chinese restaurant for Langham
The Langham, Hong Kong, 8 Peking Road, Tsim Sha Tsui, Kowloon
852 2132 7898
The Chairman is proudly Cantonese and Hong Konger. It strives to “bring out the original flavours of food” and emphasizes that “the foremost element of good food is the use of the finest and freshest ingredients”. The restaurant puts its money where its mouth is and proudly employs local produce, sourcing chicken and pork that are raised in the New Territories. The Chairman also has a farm of its own in Sheung Shui where it cures meats and makes its own pickles.
- Emphasis on original flavours, no MSG
- Chicken and pork from New Territories
- Owns farm in Sheung Shui for curing meats
Tin Lung Heen, The Ritz-Carlton
Tin Lung Heen, at level 102, is the geographically highest spot in our selection of the World’s Top 100 Chinese restaurants. Commanding view of Victoria Harbour in all its shimmering splendour. The décor in Tin Lung Heen is modern and the seats are very plush. Chef de Cuisine Paul Lau has 37 years of experience. Before joining the Ritz-Carlton, he had worked at Dubai International Hotel, Garden Hotel in Guangzhou, Peninsula Hong Kong, and Peninsula Beijing.
- Located on level 102
- Stunning views of Victoria Harbour
- Connected to Airport Express and mall
Level 102, International Commerce Centre, 1 Austin Road West, Kowloon
852 2263 2270
Xin Dau Ji
The original Sun Dau Kee was opened in 1972 by CHEN Dou. In 1988, when he died, his wife took over the running of the restaurant. After Madame Chen passed on, Sun Dau Kee was closed. ZHANG Hao Feng managed to hire some of the original staff and reopened the restaurant in July 2006. Zhang was however sued by son of CHEN for using “Sun Dau Kee” name. He then changed the middle character of the Chinese name and romanised the English name into pinyin to be written as Xin Dau Ji.
- Allows BYO without corkage
- Tucked away from main road
- Features old Sun Dau Kee’s specialities
G/F 1/F, 18 Cheong Lok Street, Jordan, Kowloon
852 2388 6020
Xin Rong Ji
Xin Rong Ji has become one of China’s most famous restaurants. This is an incredible achievement when you consider that it was only founded in 1995. The first Xin Rong Ji was in Linhai county, Taizhou city, Zhejiang province. In just 24 years, the group has grown to more than 30 restaurants. In January 2018, It opened its first branch in Hong Kong. If you are taking the MTR, the restaurant is practically next to Exit C of Wanchai Station. And near the famous bars of Lockhart Road.
- Next to Exit C, Wanchai Station
- Signature Taizhou bean-curd dish
- One of China’s most famous restaurants
China Overseas Building, 138 Lockhart Road, Wan Chai
852 3462 3516
The Chu family behind Yat Lok has been roasting goose since 1957. If you like the skin of your roast goose crisp as new bank notes, Yat Lok is where you should cash in for this iconic Hong Kong dish. The restaurant is small and the tables and seats very cramped. Yat Lok is sit-down, eat, pay, and get out. Everyone comes. From tourists to locals whether by foot, MTR, taxi, or shining sports car.
- Roasting goose since 1957
- Skin crisp as new bank notes
- Huddled seating in small restaurant
Yung Kee was established in 1942 during World War II by KAM Shi Fai on Wing Lok Street, Sheung Wan. It was not until 1962 that Yung Kee moved into the present premises on Wellington Street. The reason Yung Kee features in 100 is for “Cloud Dream Pork Belly”. You will have to order the dish two or three days ahead. “Cloud Dream Pork Belly” is very rich and, in the right places, irresistibly fat and juicy. You will be floating.
- Established in 1942 during WWII
- Fat and juicy “Cloud Dream Pork Belly”
- Wine is mandatory for this very rich dish