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 Ying Jee Club
Photograph: Courtesy Ying Jee Club

The best Cantonese restaurants in Hong Kong

Where to go for a taste of Hong Kong's Cantonese food

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Written by
Fontaine Cheng
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Hong Kong really does have an impressive variety of global cuisines. From French fine diningJapanese and Korean, to Southeast Asian eats and beyond – the culinary choices are endless. Hong Kong's own cuisine, however, is mainly influenced by Cantonese cuisine. A cuisine characterised by its lighter and more natural tasting flavours, along with the traditional, and sometimes laborious, techniques used to create them. So, whether you're looking to sample some comforting classics or enjoy an exquisite Cantonese feast, here are some of the best places to find it in Hong Kong.

RECOMMENDED: Not in the mood for Cantonese food? Take a look at our 50 best restaurants in Hong Kong list and get some inspiration for your next meal.

The best Cantonese restaurants in Hong Kong

  • Restaurants
  • Chinese
  • Central
  • price 4 of 4

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.

  • Restaurants
  • Chinese
  • Sheung Wan

Considered one of the best restaurants in Hong Kong, and Asia, since it took second place in Asia's 50 Best Restaurants 2020, 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. 

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  • Restaurants
  • Chinese
  • Wan Chai

This family-style restaurant in Wan Chai is popular with those looking for classic Cantonese dishes. The restaurant strikes a fine balance between price, quality, and consistency in their cuisine, with many seemingly simple dishes that actually carry layers of complexity and attention to detail. Must-orders include the soy sauce smoked chicken and fried milk. There are even three different kinds of white rice, which possess different textures and flavour profiles, to choose from.

  • Restaurants
  • Chinese
  • Causeway Bay

A Guangdong-style seafood restaurant in the heart of Causeway Bay, Tai Woo Seafood Restaurant is popular with the local crowd for morning and lunch yum cha sessions as well as family dinners. It's a straightforward Chinese restaurant that doesn't mess around with all the niceties, and offers good grub at good prices. The service staff is swift and friendly too. Highlights include signatures of steamed garoupa in egg white dish, a fried turnip cake, and South African abalone dish.

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  • Restaurants
  • Tsim Sha Tsui

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.

  • Restaurants
  • Chinese
  • Central

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.

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  • Restaurants
  • Wan Chai

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.

  • Restaurants
  • Chinese
  • Central
  • price 4 of 4

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.

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  • Restaurants
  • Chinese
  • Central
  • price 4 of 4

Offering a unique and modern take on classic Cantonese cuisine, Duddell's is a restaurant that blends art and dining seamlessly. The venue is beautifully dressed and boasts an open-air garden terrace too, while the menu consists of comforting staples including dim sum and larger dishes such as honey-glazed barbecued pork and a double-boiled fish maw, coquito nuts, coconut and chicken soup which is perfect for the winter.

  • Restaurants
  • Wan Chai

Mostly known for their Hong Kong-style hotpot menu, Megan's Kitchen is a local favourite thanks to its extensive range of quality hotpot ingredients and creative hotpot bases. However, it's also good to note that they have some great Cantonese dishes on offer too. Highlights include a steamed minced beef with mandarin peel, sweet and sour pork, and their signature chicken with rice noodles in sweet soy sauce.

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  • Restaurants
  • Chinese
  • Mong Kok

Besides the delectable dim sum, this elegant restaurant in Mong Kok's Cordis hotel is known for its number of Cantonese classics including honey barbecued pork loin, crispy-skin chicken, and a hard-to-find traditional dish of braised pomelo peel with shrimp roe in abalone sauce. The restaurant holds a consistent quality for all their dishes, some of which they have become known to pair some great wines with too, thanks to their Ming Cellar, which carries over 400 wines from over 100 regions.

  • Restaurants
  • Chinese
  • West Kowloon

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. 

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  • Restaurants
  • Chinese
  • Tsim Sha Tsui
  • price 4 of 4

The art deco style of this Peninsula hotel venue adds to the elegant atmosphere that this restaurant radiates and complements the quality Chinese food on the menu too. Enjoy authentic Cantonese dishes such as the pan-fried garoupa fillet and the superior bird’s nest and shredded bean curd soup. Fun fact: XO sauce is said to have been invented here in 1986.

  • Restaurants
  • Chinese
  • Tsim Sha Tsui East

There’s no point in a restaurant boasting a great sky-high view if it doesn’t have the dishes to match, and Above & Beyond at Hotel Icon doesn’t disappoint. The dim sum here is just heavenly, including a fantastic little baked whole abalone tart with diced chicken. Their signature dishes of crispy chicken, lobster with egg white and black truffles, and Australian M9 wagyu beef cubes stir fry are also must-tries.

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  • Restaurants
  • Chinese
  • Tsim Sha Tsui

Though the InterContinental is currently closed, one-Michelin-starred Chinese restaurant Yan Toh Heen remains open. The restaurant features a grand interior, which includes a hand-carved jade corridor and silk screens with floral embroidery. It’s the perfect setting to enjoy the restaurant’s delicious Cantonese dishes, as well as specialty brews selected and prepared by Yan Toh Heen’s very own tea sommelier. Signature dishes include the golden stuffed crab shell and delicately steamed garoupa with mandarin and red dates.

Miss travelling? Eat your way to these places!

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