11 of the Best Restaurants In Hong Kong (2026)

Outside of my hometown of Paris, Hong Kong is easily one of my favorite foodie cities.It’s intense in the best way. The smells, the sounds, the constant buzz – everything revolves around food. It’s a real foodie heaven, and honestly, it’s addictive.

I spent 5 days recently eating my way through the city, tracking down some of the best restaurants in Hong Kong – from insanely good dim sum to Cantonese BBQ roast meats at Michelin-star cafés. Restaurants are listed in the order I visited, and you can find my favorites in the quick restaurant guide below.

Kam Fai Dim Sum

Kam Fai Dim Sum was our first restaurant visit in Hong Kong after a 12-hour flight from Paris, and it did not disappoint. About a 5 minute walk from Wan Chai MTR station, it’s a genuine where-locals-eat kind of café.

We were shepherded in past the giant outside steamer and sat down by an elderly Chinese Auntie who quickly brings us the menu as well as some tea. This is where we learnt that you need to wash your tea mugs and chopsticks in a plastic bowl with the steaming hot tea.

Our order came quickly – first up was their insanely good signature shrimp dumplings. Sweet, savoury, meaty and incredibly tender – really, really good.

Next up was their char siu rice rolls. These had a lovely texture and were stuffed with chopped-up char siu. The wrappers are a little bland on the outside so you need to use the sauce to really boost the flavour.

Their siu mai are spectacular. Just like their shrimp dumplings, they’re super meaty with a lovely tender texture and seasoned to perfection. Lastly, we also had a plate of steamed chicken and mushrooms which really hit the spot.

What to know before you visit

• Open every day from 5:30am to 4pm
• No need to reserve
• They have 2 locations – we went to the Gresson Street restaurant

Address: 10 Gresson St, Wan Chai, Hong Kong
Tel: +852 2520 0138

Ho Lee Fook

Ho Lee Fook was our first dinner spot of the trip. It’s a modern, trendy and very vibey Cantonese restaurant in the Central district on Hong Kong island.

Its ultra modern entrance gives way to the impressive open kitchen right next to a very cool staircase leading downstairs to the dining area. It’s a beautiful space – deep red, intricate wallpaper with a mirror ceiling and moody spot lighting.

The food at Ho Lee Fook is modern Cantonese and from what I tried, it’s excellent. We started with some very good clams marinated with, from what I could tell, soy, Chinese cooking wine and finished with chilli and coriander – delicate but delicious. We wanted to try their razor clams with glass noodles but unfortunately they had sold out.

Next up were their awesome dim sum. 4 steamed dumplings and boy were they good. Their siu mai is stuffed with pork, shrimp and scallop – it was super meaty, perfectly seasoned and had a lovely sweetness to it.

For mains we opted for their meat platter. Unfortunately the chicken had sold out which I was really looking forward to but we got extra char siu and goose instead. The char siu is epic – I mean, it’s really, really good. Kurobuta pork from Japan is marinated, roasted and then finished on the charcoal grill. It’s then finished off with their BBQ sauce (which also covers the goose) – it’s a real rice destroyer.

The goose? Very good. Close to the Michelin star cafés featured below. Glassy skin, melty fat and a good amount of bite on the juicy meat.

Finally, I should mention the service is excellent. Our server Britta was fantastic and helped us with food and drink choice.

What to know before you visit

• They’re closed on Mondays
• Open for dinner only
• They have a minimum spend of $800 HKD for Thursday-Saturday reservations which is paid as a deposit when you reserve online

Address: 3-5 Elgin St, Central, Hong Kong
Tel: +852 2810 0860
Website: https://www.holeefook.com.hk

Kam’s Roast Goose

The first of our 1* Michelin goose was at Kam’s and on our 3rd attempt. This small café in Wan Chai gets busy – really busy so I’d recommend coming early. After 1 hour of queuing at 1:30pm we finally got a table.

There’s maybe 10 tables but the turn-over and service is brisk – pretty typical for HK’s cafés (don’t expect Western Michelin star service!).

We went for an upper-quarter roast goose, char siu and suckling pig with a side of rice. Was it worth the wait? Definitely.

I’ll start with their starred goose which comes with a lovely homemade plum sauce. It was up there with Yat Lok as one of the best we tasted. The skin was perfectly glassy – shattering as you bite into it. There’s a thin layer of subcutaneous melty fat which adds a glorious explosion of flavour.

I really liked their char siu (despite some negative reviews on Google) – it was well charred, juicy and came with a lovely side sauce. Finally their suckling pig is glorious – glassy skin gives way to a thin layer of melt-in-the-mouth meat. I think Kam’s is up there as one of the best roast goose in the city – I really rate it.

What to know before you visit

• They’re open every day from 11:30am – 9pm
• Arrive early to avoid long queues – expect to wait at least 1 hour if you go during peak times
• You need to get a ticket from a member of staff at the entrance, you’ll be sat when your number is called. Don’t just queue up!
• They sell out well before close

Address: 226 Hennessy Rd, Wan Chai, Hong Kong
Tel: +852 2520 1110

Big JJ Seafood Hotpot

Big JJ Seafood Hotpot was one of my favorite sit-down evening meals in Hong Kong. It’s just really, really fun with some awesome food, friendly service and great wine.

They offer a modern take on classic Cantonese hot pot with some really well sourced ingredients. Unfortunately our late reservation meant we missed their chicken and bone soups so opted for the 1000 year egg & tomato broth which was super flavoursome.

For those who haven’t tried hot pot before, they bring a selection of sauces, herbs and aromats to build your dipping sauce to your taste.

We opted for 3 different cuts of beef included in the ‘butchers assortment’ and I was blown away by the quality. The marbling is insane – it was almost like Wagyu. The hanger steak slices were really beefy and cooked rare (max 5 seconds in the broth) was incredible.

Other than the amazing beef, we tried Japanese oysters that you can just lightly poach in the broth – until they’re just warmed through – creamy and full of flavour. There was also a lovely fish and lamb mixture which you make your own mini-meatballs with – super flavourful. Finally we also had some king oyster mushrooms and bok choy.

I have to mention the wine – their selection is killer and don’t have the ridiculous mark-up that you’ll find in other spots in HK. We had a bottle of their white Big JJ Cuvée (from Burgundy in France) – natural, lively and worked really well with the hot pot.

The vibe at Big JJ is incredible – the servers are great fun and all the tables were having a great time. For me, it’s a must-do if you’re in Hong Kong.

What to know before you visit

• They’re closed on Sundays
• Hot pot is served for dinner only – they have a special lunch menu which includes curry, chicken rice, noodles etc.
• You can reserve online

Address: G/F, Wo On Building, 9 Wo On Ln, Central, Hong Kong
Tel: +852 2388 6982
Website: https://www.bigjjseafood.com

Sun Hing

Sun Hing is probably my favorite dim sum spot in Hong Kong. One of the few late-night joints open from 3am onwards, it’s a genuine gem of a restaurant in Kennedy Town.

It’s hectic, loud and delicious. Tiny tables are crammed with locals perched on small stools, strangers sitting shoulder to shoulder, barely acknowledging each other, all focused on the food in front of them.

Elderly Chinese Aunties push round trolleys with delicious steamed goodness, dispatching plates to hungry diners. Pretty much no English is spoken here although luckily the menu is translated.

We ordered char siu buns & rice rolls – both delicious although the latter was my favorite. Rich in char siu flavour and perfect with the sauce that our lovely server gesticulated to us that we had to use.

Of course we had to have Siu Mai and shrimp dumplings – both incredibly delicious. Next was their sweet and sour pork ribs – these were bone in small pieces that are fried, glazed and I think re-heated in the steamer. Superb.

Finally we had to have the salted egg yolk buns. These are sweet and so moreish – a must try in Hong Kong.

Sun Hing is the kind of place I love. You go along with it, eat what you’re given, get shouted at but trust that you’re in good hands. As we were leaving a local lady seemed surprised that we were here and I explained that I loved it – she said ‘you’re a local now!’.

What to know before you visit

• Open from 3am – 4pm every day
• Cash only
• You’ll be sat whoever and with whoever – don’t expect to have your own table!

Address: 8, Markfield Building, Smithfield, Kennedy Town, Hong Kong
Tel: +852 2816 0616

Kwan Kee Claypot Rice

Kwan Kee is one of the most well-known claypot rice restaurants in the city with queues forming way before opening. Speaking of which, I advise you get there early – even being 10th in the queue as it opened, we were waiting maybe 30 minutes.

It’s like many of the city’s Michelin recognised cafés – hectic, loud yet great fun. You can see the kitchen near the entrance, pumping out food at an amazing rate. The chef carefully juggles dozens of claypots on a huge gas range, meticulously managing each pot’s cuisson.

Their beef and egg rice is superb – the juices from the beef soak into the rice as it cooks and flavours it wonderfully. The egg yolk is barely warmed through which, once broken, flavours the rice even more. What about the bottom? Yup it was perfectly browned and crispy – now that’s difficult to achieve.

We also had their typhoon shelter shrimp which was glorious. Shrimp are deep fried and covered in a deluge of fried garlic, spring onions and chilli. It’s fragrant, spicy and full of umami.

What to know before you visit

• They’re open from 5:30-10pm every day
• Arrive early or expect to queue for 1 hour
• They sell out well before close

Address: 263 Queen’s Rd W, Sai Ying Pun, Hong Kong
Tel: +852 2803 7209

Mak Man Kee Noodle Shop

Over in Kowloon you’ll find 1 of 2 very popular noodle shops on Parkes street. Super popular with locals, Man Man Kee is a no-frills noodle and dumpling shop open until late.

The dishes are simple, elegant and come out quick – it’s not a spot you’ll stay a long time in.

I went for the tiger prawn wonton with noodles in soup and it was delicious. The prawn wontons had a great texture, juicy and were perfectly seasoned. The noodles? Springy with a lovely bite. I don’t think I spoke a word as I devoured them. As is the standard in Cantonese cuisine, the broth was very light and delicate.

I’d definitely recommend stopping by here if you’re after something light or a late-night snack – it’s a perfect after-drinks spot. Note that the portions are on the smaller side.

What to know before you visit

• They’re open every day from midday until late
• Cash only
• They limit the menu near close

Address: 51 Parkes St, Jordan, Hong Kong
Tel: +852 2736 5561

Yat Lok

Yat Lok is another extremely popular Michelin starred roast meat café. Similar to Kam’s they’re known mainly for their BBQ roast goose.

We went for an early-ish lunch at 1:30pm on a weekday and there was amazingly no queue. We were ushered in past a huge pot of broth and sat on a shared table in front of a local family. Like the other small family run Michelin approved restaurants, service is very brisk.

We ordered an upper-quarter of roast goose, char siu and noodles served in their famous goose broth. Where do I start? Well the char siu was excellent – up there as in the top 3 in the city. It’s thick, super well caramelised and really juicy.

The goose was, not unsurprisingly, excellent, mega crispy skin, nice amount of fat and juicy meat. It had a bite to it and as a local recommended to me, it’s best eaten with your hands. Great flavour and perfect with the house sauce (I think plum) that comes with it.

Finally their noodles in broth were lovely. Super light, delicate yet perfectly seasoned. We were told by another local who was sat next to us that it’s the best in town and that he comes weekly for it.

Yat Lok is definitely worth the hype but I’d add that the Michelin star doesn’t equal Michelin service. It’s very brisk – not something I was bothered about but don’t expect a long drawn out meal. Note that their AC is strong too – even in Winter.

What to know before you visit

• They’re open every day from 10:30am to 8:30pm
• Queues can vary – expect a 45 min wait on weekends
• Cash only or expect to pay 30 HKD surcharge for card payments
• They sell out early on in the evening

Address: 34-38 Stanley St, Central, Hong Kong
Tel: +852 2524 3882

Lung King Heen

Lung King Heen, located in the Four Seasons hotel on Hong Kong island is one of eleven two Michelin-star restaurants in the city. It’s very much at a level of European starred restaurants with impeccable service, insane views over to Kowloon and some very refined Cantonese food.

I went with their 6 course tasting menu with the wine pairing. Note that it’s very delicacy focused with not the same emphasis on technique compared to western starred kitchens in Europe.

We kicked off with an amuse bouche and a selection of entrees – char siu, a tempura oyster and suckling pig. The char siu was delicious – hard to fault and the suckling pig had ultra crispy skin with incredibly melt in the mouth meat. The tempura oyster was insanely crunchy but unfortunately the oyster taste was lost with the thick layer of batter.

Next up was a very lovely double boiled crab soup which had a very thick texture – this felt more of a homely dish but it was still delicious.

Probably my favorite dish was stir fried beef fillet with morels. Perfectly glazed, tender beef paired so well with morels and peppers. There was a real depth of flavour to this dish with a lovely background wok hei taste.

Finally there was a forgettable vegetable double boiled soup and a very nice dish of noodles with crab – sweet, savoury and tons of umami.

I took the optional bird-nest soup for dessert which is a real delicacy in China. On its own, it’s rather bland but they serve it with 3 different sauces – a light syrup, coconut milk, and a warm almond cream – which you mix in to taste. Pleasant but it’s more of a delicacy dish than something that blows your mind.

It was a great dinner paired with some excellent European wine (which you pay a big premium for). Service was impeccable and really friendly. A great experience but ultimately, it is eye-wateringly expensive. All in you’re looking at €500+ per person for the tasting menu and wine pairing.

What to know before you visit

• They’re open daily for lunch and dinner
• Dim sum is only served at lunch
• You can reserve online

Address: 4F, Four Seasons Hotel Hong Kong, 8 Finance St, Central, Hong Kong
Tel: +852 3196 8882
Website: https://www.fourseasons.com/hongkong/dining/restaurants/lung_king_heen/

Mak’s Noodles

Mak’s Noodles is another great little no-frills noodle shop in Kowloon. Open non-stop from midday to midnight, it’s another great late-night spot for some great food after a night out.

Their menu is pretty diverse with plenty of meat options to go with the homemade noodles and broth. We came for a light lunch so we opted for their signature wonton noodles and shrimp & pork dumpling noodle soup.

Like pretty much every spot we tried dumplings in HK they were perfection. The home made wrapper was the perfect thickness and the fillings were perfectly seasoned. Tender shrimp and juicy pork – they’re addictive.

The noodles had a lovely bite and springy texture and the broth was really flavoursome. Like Mak Man Kee, the portions are on the smaller side so think about ordering a second dish if you’re really hungry.

What to know before you visit

• They have several restaurants across the city – I tried the below location
• They’re open from 11am to midnight
• Cash only

Address: 43 Parkes St, Jordan, Hong Kong
Tel: +852 2302 0908

Oi Man Sang

One of my most memorable food experiences from Hong Kong was dinner at Oi Man Sang – one of the few dai pai dongs (open-air street food restaurants) left in the city. They use insanely powerful kerosene fuelled wok burners that give an amazing wok hei flavour to the dishes.

The kitchen is literally in the street and it’s well worth watching the wok masters work their magic on the mega powerful burners. The actual tables are more inside in different parts of the adjacent building.

We came late which unfortunately meant we missed out on their 2 famous dishes – typhoon shelter crab and beef with potatoes. Luckily they had beef and black pepper sauce with bell peppers and onions. This was just absolutely delicious – the beef was mega caramelised and the sauce had the perfect level of chilli heat. Tons and tons of umami – it was so good I ordered a 2nd dish of it.

Due to the stress of trying to order quickly before the kitchen closed we ended up ordering both razor clams and clams in the same black pepper sauce. Both absolutely delicious and incredibly generous portions.

I absolutely loved Oi Man Sang and I cannot wait to go back. Go with a big group of hungry friends and order plenty of different dishes – it’s so good.

What to know before you visit

• They’re open daily from 4:30pm – 11pm
• Go early if you want to try their signature dishes
• The portions are very generous

Address: Sham Shui Po Building, 1A-1C Shek Kip Mei St, Sham Shui Po, Hong Kong
Tel: +852 2393 9315
Website: https://www.facebook.com/OiManSang