Chinese restaurants in Hong Kong
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A
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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B
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.
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C
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.
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D
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.
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E
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.
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F
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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G
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.
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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.
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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.
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J
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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K
Hong Kee Congee Shop
Family-run Hong Kee has been sitting quietly in this corner of Tai Hang for 30 years. The food is fresh, homemade and inexpensive – a generous bowl of congee for as little as $13. Try the rice dumpling, fried bread stick and congee with liver, frog or tripe, fish or chicken, or maybe thousand-year-old egg.
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L
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.
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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.
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M
Bo Innovation
Innovative Bo takes classic Chinese dishes apart and reassembles them in surprising ways, using molecular gastronomy. The pork dumpling is a wobbly blob of ginger-infused pork soup encased in a transparent wrapper that explodes in the mouth. The Chinese sausage and rice ice cream is nothing like you’d ever imagine. Worth a try if you’ve never had molecular cuisine.
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N
Hang Zhou Restaurant
A food critics’ favourite, this establishment with one Michelin star excels at Hángzhōu cooking, the delicate sister of Shanghainese cuisine. Dishes such as shrimps stir-fried with tea leaves show how the best culinary creations should engage all your senses.
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O
Ba Yi Restaurant
This halal restaurant brings the meaty fare in northwest China to the island, and you can savour mutton in all its glory – grilled, braised, fried or boiled with lashings of spices and herbs – in a rustic setting. Take green minibus 55 outside the United Chinese Bank Building on Des Voeux Rd Central and get off at St Paul’s College.
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.
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Yin Yang
Margaret Xu, the chef of Yin Yang, calls her cooking New Hong Kong. A former ad-agency owner who taught herself how to cook, Margaret grows her own organic vegetables and uses old-fashioned tools, such as stone-grinds and terracotta ovens, to create Hong Kong classics with a clean, contemporary twist. Yin Yang is housed in a three-storey 1930s heritage building. Dinner is a tasting menu, but you’ll have to book at least five days in advance. The website mentions a deposit, but that’s negotiable. There are takeaway options as well.
reviewed