Where to eat in Hong Kong

By Clodagh Kinsella

July 24, 2023

The region’s essential eats, from egg tarts to barbecued pork buns.

From bustling street-food stalls to elevated Michelin-starred outfits, few foodie destinations rival Hong Kong for sheer diversity. It’s almost impossible to keep up with the non-stop arrival of new eateries, be they intimate chef’s tables or fast-paced dim sum diners. While you’ll definitely want to make time for the Cantonese classics, you’ll find superlative renditions of just about every international cuisine here.

A visitor tucking into a spread of dim sum

For dim sum of dreams

Yum cha – the Cantonese tradition of brunching on dim sum and tea – is one of Hong Kong’s most satisfying rituals. For maximum atmosphere, head to a teahouse, such as the 1930s Luk Yu Tea House, where brisk, white-jacketed staff ferry bamboo baskets filled with char siu bao (barbecue pork buns) and shrimp-filled har gao. Tim Ho Wan, meanwhile, is a local favourite – a no-frills, 20-seater dim sum spot that won a Michelin star, then went global. It now has five Hong Kong outposts. Just turn up early to beat the crowds, and don’t miss the steamed shrimp dumplings.

A couple enjoying a meal together at the stylish Man Wah restaurant, Mandarin Oriental, Hong Kong

For prime Peking duck

For guests at Mandarin Oriental, Hong Kong, dinner at the Michelin-starred Man Wah is an elevator ride away (it’s set on the 25th floor, with epic harbour views). Its celebrated Peking duck, though, makes a longer pilgrimage, being sourced from Beijing for full authenticity. Birds are roasted to perfection – the skin is the star here – then carved tableside and served with paper-thin pancakes, cucumber, spring onions and hoisin sauce. The industrial-chic Mott 32 also serves a memorable duck, which has to be ordered 72 hours ahead. The secret? It’s slow-marinated, then roasted with applewood. Proving that they’re unafraid of tampering with Imperial tradition, the chefs have also introduced a plant-based version, made from bean curd, shiitake mushrooms, carrots and wood ear fungus.

The delicate and exquisitely presented ode to crab dish served at Tate Dining Room in Hong Kong

For cutting-edge creativity

Chinese cuisine meets French finesse at Vicky Lau’s two-Michelin-starred Tate Dining Room, where each dish on the tasting menu pays homage to a single ingredient. The results are unforgettable, whether it’s an ode to kumquat, crab or the humble noodle (served as handmade chilli taglionlini in a rich crustacean broth). For something more intimate, book a place at Simon Rogan’s 12-seater chef’s table and development kitchen, Aulis HK. Acting as a testing-ground for sibling Roganic next door, it delivers thrillingly innovative farm-to-fork dining. Expect a succession of boundary-pushing plates, delivered – and demystified – by its team of tweezer-wielding chefs.

Colleagues busy preparing and displaying the cakes on offer at the Cake Shop, Mandarin Oriental, Hong Kong

For something sweet

Hongkongers haven’t just cornered the market on savoury street-food snacks such as ramen: they also excel when it comes to egg-custard tarts, which run from Portuguese-style pastéis de nata to shortcrust and puff pastry versions. Macanese baker Lord Stow’s makes some of the very best, with a blisteringly crisp, buttery shell and silken-textured filling. Pick up a box from the Cake Shop, then watch them disappear. For a tart with a twist, drop by Swiss baker Grégoire Michaud’s Bakehouse, which cleverly tweaks the recipe with a sourdough croissant crust.

All offers and experiences available at time of publication. Please contact the relevant hotel team for more information.

About the Author

Clodagh Kinsella

Specialising in travel and culture, Clodagh has written for Condé Nast Traveller, The Independent and Monocle.