The best Cantonese restaurants in Hong Kong

Located in the IFC Mall, Chinesology is an unconventional Chinese restaurant and bar and approaches Chinese culinary traditions with a modern eye. Their ‘Flavors of Life’ degustation menu, for example, features a creative crispy spoon with A5 Kagoshima Wagyu and pine nuts as well as an ancient Chinese candy-inspired preserved plum mousse with cherry dessert. At the bar, a selection of drinks pays tribute to traditional Chinese medicine and herbology with cocktails like the whisky-based Bamboo Punch, Tietini with Tie Guan Yin-infused gin, and Thanks Emperor which blends mao tai with vodka and lychee.

Visit Cuisine Cuisine at The Mira for its expansive range of Cantonese fare. Indulge in chef Ringo Wong’s irresistible creations, such as whole abalone with diced chicken and mushrooms in puff pastry, and steamed wild mushroom dumplings filled with black truffle. For a show-stopping entree option, don’t miss the signature roasted Peking duck, which gets carved tableside and served alongside accoutrements like steamed pancakes, hoisin sauce, and julienned vegetables. They also offer a weekday-exclusive all-you-can-eat dim sum menu, allowing you to enjoy unlimited portions of classic dim sum and desserts, so you’d better wear loose trousers if you plan to eat here.

With their spacious terrace, elegant interiors, and their modern takes on classic Cantonese cuisine, Duddell's boasts a mix of fine art exhibitions and fine dining in the heart of Central. Using traditional cooking techniques and premium ingredients, executive chef Chan Yau-leung brings his signature take on traditional Cantonese cuisine to the table. Here, expect an array of dishes that draws inspiration from a variety of Chinese regional cuisines, like stuffed Kanto sea cucumber with shrimp and quinoa, steamed grouper with egg white cooked with Hokkaido milk and superior broth made with 20 years aged Huadiao wine, and ancient baked salted chicken, which is perfect as a sharing dish for large parties.

This celebrated three Michelin-starred Chinese restaurant was founded by the city’s ‘Abalone King’ Yeung Koon-yat. Forum puts a luxurious twist on traditional Cantonese cuisine by serving a menu of dishes with abalone as the star. The claypot stewed abalone made with superior broth is how he coined the accolade of abalone expert. Honourable mentions include the braised sea cucumber and goose feet in abalone sauce, baked crab shell, tangerine sweet and sour pork, and stewed bird's nest with white fungus and coconut milk. 

Since Ho Lee Fook opened its doors in 2014, the restaurant has remained a solid go-to spot for group hangouts in Soho. Helmed by chef ArChan Chan, Ho Lee Fook dishes up traditional Cantonese cuisine with innovative and contemporary twists. Find modernised classics on their à la carte menu, like roasted meats and Chinese barbecue, various dim sum items, or specials like Australian lobster served with cheese sauce and e-fu noodles, or X.O sauce and crispy rice vermicelli. Be sure to swing by for Good Fortune Club, Ho Lee Fook's boozy dim sum brunch affair that happens only on the first Sunday of every month, where guests can munch on unlimited dim sum while sipping on premium vintage Champagnes.

Hong Kong Cuisine 1983 presents an East-meets-West approach to producing authentic local Hong Kong cuisine by using modern cooking techniques. With decades of experience working in fine-dining restaurants aided by endless creativity, executive Silas Li and his team serve up quality and well-presented dim sum and other signature Cantonese dishes, such as braised boneless duck web stuffed in chicken wings, crispy sea cucumber with tofu fish mousse, and more. The restaurant also features a wide range of vegetarian-friendly dishes,  including Japanese konjac with agaricus blazei mushroom cream sauce, poached egg with runny morel mushroom sauce, and lily flower root mousse with shaved truffles.

Jade offers exquisite Cantonese fare at The Fullerton Ocean Park Hotel Hong Kong with a strong emphasis on using the finest ingredients to create heart-warming delicacies. In addition to their selection of dim sum classics, the restaurant’s menu features locally sourced seafood in dishes like double-boiled fish soup with fish maw and spotted garoupa fillet, and crab shell stuffed with fresh crab meat and onion. Pair your meal with an extensive collection of premium Chinese tea, such as vintage pu'er, oolong, and floral teas.

Chef Siu Hin-chi of two-Michelin-starred Ying Jee Club joins forces with talented chef Oliver Li to launch contemporary Cantonese restaurant Jee. Boasting over 40 years of experience in creating outstanding Cantonese cuisine, chef Siu combines his expertise with chef Li’s refined French culinary techniques to provide Jee’s patrons with one-of-a-kind Cantonese fare. Diners can sample appetisers like softshell turtle jelly with caviar or crispy sea cucumber with shrimp mousse with black pepper lobster sauce. For a show-stopping entrée, pre-order the abalone and Miyazaki Wagyu pithivier, a modern and Western interpretation of the classic Cantonese dish, Buddha Jumps Over the Wall.

Formerly known as Yan To Heen, Lai Ching Heen is Regent Hong Kong's two Michelin-starred Chinese restaurant. Lai Ching Heen restaurant plates up exquisite Cantonese fare, from expertly roasted meats such as barbecued whole suckling pig and fortune chicken, to double-boiled soups like Buddha Jumping Over the Wall. The restaurant features a grand interior, which includes a hand-carved jade corridor and silkscreens with floral embroidery; making it the perfect setting to enjoy the restaurant’s delicious Cantonese dishes, as well as specialty brews selected and prepared by Lai Ching Heen’s very own tea sommelier.

Lung King Heen at the Four Seasons Hong Kong was the first Chinese restaurant in the world to be awarded three Michelin stars – and it’s not hard to see why. Chef Chan Yan-tak and his team create the most delicate pieces of dim sum, as well as perfectly steamed seafood dishes, nourishing double-boiled soups, and delicious seasonal ingredients. Award-winning food combined with a stunning view of Victoria Harbour doesn’t get better than this.

You’ll feel posh walking down the stairs into One Harbour Road's dining area, which resembles a 1930s-era Chinese mansion with views looking out onto Victoria Harbour. Even the crockery is elegant and refined. The menu here features solid dim sum and Cantonese dishes made with time-honoured traditions, crafted by executive Chinese chef Chan Hon-cheong. Expect timeless classics like honey barbecued pork, crispy suckling pig, steamed giant garoupa fillet.

Famed for its elevated Cantonese classic dishes, Michelin-starred Man Ho Chinese Restaurant is a popular venue that has been serving the city’s most discerning foodies for many years, which is no small feat in Hong Kong’s competitive food and beverage industry. The cuisine here, which spans delectable dim sum and the freshest seafood among others, is brilliantly executed, all the while hitting the spot for when you want classic and comforting Cantonese food.

Man Wah is the Cantonese restaurant of Mandarin Oriental Hong Kong which sits on the 25th floor of the hotel. Offering exquisite cuisine, including dim sum in the day, Man Wah is one of the top fine-dining Chinese restaurants in the city with a Michelin star under its belt and a stunning skyline view to boot. The menu is filled with dishes that sing the song of Cantonese classics in a refined and understated manner, all the while championing these age-old flavours for a modern palate. Plus, the interior, in elegant dark azure tones with brass elements and Chinese embroidered art panels on the wall, is absolutely gorgeous.

Located in the pavilion of The Murray hotel, Mián celebrates the eight major Chinese cuisines with a menu that embraces the heritage and traditions of each region in creative new dishes. Named after the Chinese word for Cotton, for their Cotton Tree Drive address, the restaurant is helmed by Sichuan-born chef Ronald Shao who has created an extensive a la carte menu with dim sum and executive business lunches available during the day. Menu highlights include a Sichuan style poached tiger grouper with assorted chilis, seafood, egg and local soy sauce fried rice, and much more.

Named after New York’s first Chinese grocery store, Mott 32 represents the epitome of ‘east meets west’. Both the food and décor reflect the ethos of the restaurant. Chinese historical decorations along with classic Chinese dishes, all served with a Western twist, result in a delectable dining extravaganza. Plump for some Iberico char siu or the famous roast duck and be amazed by how these simple dishes are elevated by the superior ingredients. 

Offering exquisite Cantonese fare, Rùn at The St Regis Hong Kong turns out some fantastically refined, and sometimes contemporary, Chinese dishes. It's no wonder that the restaurant earned its first Michelin star within six months of opening. Much like the luxury hotel that it's housed in, the restaurant is designed by Hong Kong designer André Fu, so you can expect to be sitting in a chic interior. Try the double-boiled conch soup with kelp, goji and abalone, and the barbecued Iberico pork with honey.

Hailed as one of the greatest and oldest Cantonese restaurants in the city, Ser Wong Fun not only impresses food lovers with its exquisite selection of traditional cuisine and snake soup, but its clay pot rice is equally delicious. Ser Wong Fun has long been acclaimed for its preserved Chinese sausage. Its pig liver sausage and chicken clay pot rice is definitely a must-try during the cold winter months.

Hyatt Regency's Chinese restaurant, Sha Tin 18, whips up a large selection of authentic Northern Chinese and Dongguan fare, and made-to-order dim-sum. The restaurant's Peking duck is a must-try for how it's served in three ways – skin from the underbelly of the duck dipped with granulated sugar; meat carved from the breast accompanied by a dish of raw garlic; and fat slices of legs and thigh wrapped in flour pancakes with hoi sin sauce.

Additionally, this restaurant also offers a barbecued pork flambéd in rose wine served with lard rice for an indulgent entree option. As for desserts, Sha Tin 18 also use Chinese ingredients to create Western treats such as Chinese preserved beancurd cheese puff, Hua Diao and preserved plum sherbet, as well as Chinese five-grain wine chocolate ice cream.

Named after the Golden Age in Chinese history, the T’ang Dynasty, this three-Michelin-starred Chinese restaurant is aptly furnished in extravagant burgundy and gold tones to match in The Langham hotel. The extensive menu includes Cantonese classics and signature dishes like stir-fried lobster with spring onions and shallots, Peking duck, and golden-fried stuffed crab claw, as well as the more traditional bird’s nest and abalone dishes too.

Considered one of the best restaurants in Hong Kong and Asia, The Chairman offers a contemporary take on Cantonese classics. The restaurant also makes use of the best seasonal produce, mostly organic, and no MSG. And if there’s one thing you must try it’s the steamed whole flower crab in aged Shaoxing rice wine and chicken oil, served on top of flat rice noodles which soak up all the aromatics and flavours. 

Go to Rosewood and enjoy The Legacy House’s fine Cantonese cuisine alongside the splendid view of Victoria Dockside. Whether you order a la carte items or opt for their tasting menus, The Legacy House provides a opulent selection of Cantonese fare for their diners to enjoy; such as double-boiled fish maw soup simmered with sea whelk, bamboo pith, and young coconut; as well as steamed scallop and shrimp served in a rich lobster broth.

Incredible dim sum up in the clouds. That’s what you get at this two Michelin-starred eatery 102 floors up The Ritz Carlton in Kowloon. Welcome to the highest Chinese restaurant in the city, which is helmed by chef Paul Lau, who knocks up incredible dim sum creations here like the pan-fried turnip cake with XO chilli sauce, baked oyster tart with black pepper and onions, and baked abalone puff with roasted goose and dried bonito. Expect to dine like an emperor here. 

Chef-owner Vicky Cheng of VEA has opened his second venture, Wing, where Chinese classics are reimagined with dishes that cover the eight major regional cuisines while combining Western culinary techniques. Think crispy skin sugarcane glazed pigeon, chopped chilli fish maw, and king crab congee with chicken oil, all of which will focus on local and indigenous produce and ingredients. 

One Michelin-starred Yat Tung Heen is an internationally renowned restaurant led by celebrated Chef Tam Tung. Serving up a contemporary twist on authentic Cantonese cuisine, set in a high-design moody atmosphere inspired by 1920s Shanghai taverns, the restaurant offers a rarefied fine dining experience in Hong Kong. A range of private dining options and a vast main dining room will play host to various salon art events.

Helmed by executive chef Siu Hin-chi, two-Michelin-starred fine dining restaurant Ying Jee Club offers a more understated take on classic Cantonese cuisine. Their modern interior makes for great special occasion dining and the menu showcases excellent tasting dishes that are executed with finesse. Must-try dishes include the steamed king prawn with crab coral and the marinated Hua Diao pigeon.