Shanghainese restaurants in Hong Kong
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A
Wat Yat
The only place left in Tsim Sha Tsui where you can have a traditional Shanghainese breakfast of savoury soy milk and stuffed glutinous rice rolls. There’s also a selection of northern-style pastries. Ask for an English menu (rice and noodles $20 to $33 per serving). Hau Fook St is a few blocks east of Nathan Rd in Tsim Sha Tsui. Walking north from the intersection of Carnarvon and Cameron Rds, it’s the first lane on your right.
reviewed
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B
Wing Lai Yuen
A household name for daam daam min (spicy Sichuanese noodles), Wing Lai Yuen was opened in 1947 in the squatter shacks of Diamond Hill where Nationalist soldiers from Chongqing used to live. According to rumour, it was martial-arts director Chang Che who gave Wing Lai Yuen its name. Now it has an English menu and a branch in Macau, but the excellent noodles ($18 per bowl) are still handmade.
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C
Hang Zhou Restaurant
Hangzhou cuisine is similar to its Shanghainese cousin, but generally lighter in taste. This modern establishment has clearly mastered the art of both. There’s not a trace of grease on the deep-fried frog’s legs ($98), and hardcore health nuts will be converted by the braised pork belly with steamed buns ($78). For a challenge, order the steamed stinky beancurd.
reviewed
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D
Tin Heung Lau
Filmmaker Stephen Chow and former chief executive Tung Chee Hwa are regulars at this tired-looking establishment considered by some to be the best Hangzhou restaurant in China. It’s famous for its crab dishes during hairy crab season (October to February), and the fragrance of its smoked yellow croaker (over $700) is the stuff of urban legend.
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E
Yellow Door Kitchen
This homely eatery that is recommended by the Michelin inspectors lets you enjoy variety even when you’re dining solo. Dishes such as clams with spicy chilli sauce are served in taster-sized portions that add up to a lip-smacking whole. Gracing a wall is the calligraphic graffiti of Tsang Tsou Choi (1921–2007). Reservations a must here.
reviewed
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F
Din Tai Fung
The juicy pork-filled siú lùng bàau ($48) at this famous Taiwanese chain are comparable to some of the best in Shanghai. Other classics, such as noodles with braised beef ($58) and taro buns, can be anyone’s comfort food. There’s always a line at the door.
reviewed
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Crystal Jade
People were queuing for a table at this place long before it received a mention in the Michelin guide, and rightly so: the dishes here are mouth-watering, especially the noodles ($32 to $45). There are branches all over town, including in Central, Causeway Bay and Wan Chai.
reviewed
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G
Delicious Kitchen
The Shanghainese rice cooked with shredded Chinese cabbage is so good at this cha chaan teng that fashionistas are tripping over themselves to land a table here. It’s best with the honey-glazed pork chop (from $43 including rice).
reviewed
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Crystal Jade
People were queuing for a table at this place long before it received a mention in the Michelin guide, and rightly so: the dishes here are mouth-watering, especially the noodles ($32 to $45). There are branches all over town.
reviewed
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Crystal Jade
People were queuing for a table at this place long before it received a mention in the Michelin guide, and rightly so: the dishes here are mouth-watering, especially the noodles ($32 to $45). There are branches all over town.
reviewed
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Crystal Jade
People were queuing for a table at this place long before it received a mention in the Michelin guide, and rightly so: the dishes here are mouth-watering, especially the noodles ($32 to $45). There are branches all over town.
reviewed
