Best Cantonese restaurants in Hong Kong

Located in the IFC Mall, Chinesology aims to be an unconventional Chinese restaurant and bar and approaches Chinese culinary traditions with a modern eye. They will present curated beverage pairings and tasting menus created under the guidance of culinary director Saito Chau, formerly of John Anthony in Causeway Bay. 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.

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. 

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.

Though the InterContinental hotel closed, two Michelin-starred Chinese restaurant Lai Ching Heen remains open in The Regent Hong Kong. The restaurant features a grand interior, which includes a hand-carved jade corridor and silkscreens 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 Lai Ching Heen’s very own tea sommelier. Signature dishes include the golden stuffed crab shell and delicately steamed garoupa with mandarin and red dates.

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.

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.

Located in Hong Kong’s go-to resort town Discovery Bay, Peony adds a touch of elegance to the Chinese offerings available in the area.Serving traditional Cantonese fare with a creative twist, chef Chu Ting Kwok and dim sum chef Tony Chan work together to concoct new dishes that feature seasonal ingredients. Featuring banquet hall classics, dim sum, and siu mei; Peony’s comprehensive range of fine Cantonese cuisine will satisfy all diners. Combined with the spectacular surroundings of Discovery Bay, your dining experience at Peony couldn’t be any better.

Time Out in partnership with Peony Chinese Restaurant

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.

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. 

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.