Chinese restaurants in Hong Kong
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A
Tai Ping Koon
'Soy sauce Western' (a mix of Western and Chinese flavours) is believed to have been invented in the kitchen of the first Tai Ping Koon, founded in 1860 in Guangzhou. Today tasty classics such as smoked pomfret and roast pigeon are still served in neat, if a little worn, surrounds by the waiters who have been around for decades. The restaurant is also famous for its soufflé, which is sized like a hen and comes in a casserole.
reviewed
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B
Yin Yang
Margaret Xu, the soft-spoken chef of Yin Yang, calls her cooking New Hong Kong. A former ad-agency owner who taught herself how to cook, Margaret grows organic vegetables and fruits in Yuen Long and uses ancient preparation methods, such as stone-grinding and roasting in terracotta ovens. Chinese cooking at its absolute, rarefied best this is not. But what Margaret sometimes lacks in technique, she compensates for with passion and originality. Nowhere is this more apparent than in her award-winning ‘waterless’ soup and in condiments such as the galangal dip with extra-virgin olive oil that lends wings to her famed roast chicken. Margaret also gives her own take on local c…
reviewed
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Tai Ping Koon
'Soy sauce Western' (a mix of Western and Chinese flavours) is believed to have been invented in the kitchen of the first Tai Ping Koon, founded in 1860 in Guangzhou. Today tasty classics such as smoked pomfret and roast pigeon are still served in neat, if a little worn, surrounds by the waiters who have been around for decades. The restaurant is also famous for its soufflé, which is sized like a hen and comes in a casserole.
reviewed
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Tai Ping Koon
'Soy sauce Western' (a mix of Western and Chinese flavours) is believed to have been invented in the kitchen of the first Tai Ping Koon, founded in 1860 in Guangzhou. Today tasty classics such as smoked pomfret and roast pigeon are still served in neat, if a little worn, surrounds by the waiters who have been around for decades. The restaurant is also famous for its soufflé, which is sized like a hen and comes in a casserole.
reviewed
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C
Bi Yi Restaurant
In a city where gamey tastes are often tamed to please sensitive Cantonese palates, Bi Yi is a lamb lovers’ paradise. Here you can savour the meat in all its splendour – grilled, braised, fried or boiled with lashings of spices and herbs – in a rustic setting. Take green minibus 55 outside the United Chinese Bank Bldg on Des Voeux Rd Central and disembark at St Paul’s College.
reviewed
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D
Bo Innovation
Alvin Leong, the tattoo-sporting chef of this trendy spot with two Michelin stars, is the enfant terrible of Hong Kong’s culinary scene. We were impressed by his takes on molecular gastronomy (Chinese sausage and rice ice-cream), and even more so by the fact that there were dishes we’d love to eat every day (noodles with uni and fish roe).
reviewed
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Queen's Cafe
Queen’s is a veteran of 'soy sauce Western' cuisine, which accounts for its subdued yet assured atmosphere and its hearty baked dishes. The first Queen’s was opened in 1952 by a man who had apprenticed under White Russian chefs in Shanghai. There's another branch in North Point (Shop 022, Ground fl, Island Place, 500 King's Rd).
reviewed
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Pat Heung Kwun Yum Temple
The folks here claim their poon choy (or basin feast) recipe dates back to the end of the Southern Song dynasty (AD 1127–1279), when the defeated emperor fled from the Mongolians to what is the New Territories today. Apparently, the proof is in the duck, stewed the same way it was 800 years ago. Reservations a must.
reviewed
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E
Moon Garden Tea House
The simple cuppa reaches nirvanic heights at Moon Garden. Choose from many brews then lose an afternoon perusing tea books, admiring antiques (all for sale), and taking refills from the heated pot beside your table. The kitchen creates such meticulous morsels as crispy bean-curd rolls to go with your pot of Pouchong.
reviewed
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F
Wing Lai Yuen
A household name in Hong Kong for daam daam min, this unpretentious local eatery actually offers more than that. Try the fiery beef cooked in chilli broth (around HK$48), or for something tamer, go for the wonton chicken in clay pot (from around HK$78). English won't work here: bring a phrase book.
reviewed
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G
Goldfinch
Tony Leung, Maggie Cheung and Faye Wong dined here in Wong Kar-wai’s In the Mood for Love and 2046. If that doesn’t get you through the door, the decor, which has remained unchanged since the ‘60s, should. Food-wise, steer clear of the steaks and you’ll be fine.
reviewed
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H
Yi Jiang Nan
This place has excellent (and quite modern in preparation and presentation) Shanghainese Chinese cuisine. You sit at blackwood tables under bird cages moonlighting as lanterns and rather fetching murals. Behind the dark-wood exterior prevails a subdued, homely atmosphere; service is helpful and friendly.
reviewed
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I
Chuen Cheung Kui
Enlist a Cantonese dining companion or dive in bravely - there is not much English spoken here. 'Gizzard soup' and 'stomach tidbit' are two of the less appealing (at best acquired tastes) items on the English menu here, but the pulled chicken, a Hakka classic, is the dish to insist upon.
reviewed
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J
Water Margin
Art is imitating life again, this time at this mock-up of a market in Shandong Province. The dining room looks like it's been kitted out with Chinese antiques from Hollywood Rd but the food, service and attitude is definitely of this century - a pleasure.
reviewed
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K
Queen's Cafe
Queen’s is a veteran of 'soy sauce Western' cuisine, which accounts for its subdued yet assured atmosphere and its hearty baked dishes. The first Queen’s was opened in 1952 by a man who had apprenticed under White Russian chefs in Shanghai.
reviewed
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L
Han Lok Yuen
The popular beach of Hung Shing Yeh, southeast of Yung Shue Wan, about 500m from the pier, has a waterfront hotel where you can have Western and Southeast Asian food on the terrace. You’ll also find the pigeon restaurant Han Lok Yuen.
reviewed
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M
Sun Keung Kee Roasted Goose & Seafood Restaurant
We recommend dropping by for the roast goose and congee when you're in the area, perhaps en route to another New Territories destination. But this restaurant does have a loyal following of people making a trip here just for the bird.
reviewed
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N
One Harbour Road
This is just about the classiest Chinese restaurant in Hong Kong. In addition to the beautiful design and fabulous harbour view, six pages of gourmet dishes await your perusal. Set lunches and dinners are good value.
reviewed
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O
Liu Yuan Restaurant
This stylish restaurant serves superb Shanghainese dishes, including things like crab claws cooked with duck egg; the tiny prawns steamed with tea leaves are superb. Highly recommended.
reviewed
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P
Mun Nam Restaurant
This shabby Fujian place is famous for its authentic Fujianese noodles, rice and snacks. We dare you to try the jelly sandworm terrine ($12 for two pieces)!
reviewed
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