Restaurants in Hong Kong
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A
Nathan Congee and Noodle
This honest, low-key eatery has been making great congee (from $25) and noodles (from $20) for the last half-century. Order a side of fritters (to be dunked into the congee and eaten slightly soggy), tackle a pyramidal Chinese rice dumpling, or conquer the blanched fish skin tossed with parsley, garlic, sesame oil and peanuts ($23).
reviewed
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Yeoh’s Bah Kut Teh
Bah Kut Teh is a soup dish made by boiling Chinese medicinal herbs and spices with pork ribs. Common in Singapore and Malaysia, it’s eaten with chilli peppers over rice. In Hong Kong, Yeoh’s version, served in a claypot with mushrooms and tofu puffs, is the closest you can get to the real thing (bowl small/medium/large $35/70/140).
reviewed
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Yeoh's Bah Kut Teh
Bah Kut Teh is a soup dish made by boiling Chinese medicinal herbs and spices with pork ribs. Common in Singapore and Malaysia, it’s eaten with chilli peppers over rice. In Hong Kong, Yeoh’s version, served in a claypot with mushrooms and tofu puffs, is the closest you can get to the real thing (bowl small/medium/large $35/70/140).
reviewed
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B
Kam Kau Kee Seafood Restaurant
Chef Kam shops every morning for ingredients to make dishes such as deep-fried soft-bone fish, typhoon shelter tofu and steamed chicken, to make sure that the hikers and divers who frequent his restaurant after a day out will be greeted with wholesome food and cheap beer ($10 per large bottle) in the least pretentious surroundings.
reviewed
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C
Lung King Heen
The world’s first Chinese restaurant to receive three stars from the Michelin people, still retains them. The Cantonese food, though by no means peerless in Hong Kong, is excellent in both taste and presentation, and when combined with the harbour views and the excellent service, provides a truly stellar dining experience. The signature steamed lobster and scallop dumplings sell out early.
reviewed
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D
Spring Deer
Hong Kong’s most authentic northern-style roasted lamb is served here. The Peking duck is decent, but the service can be about as welcoming as a Běijīng winter, c 1967. Booking is essential.
reviewed
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E
Wang Fu
At this clean little stall, you’ll see visitors from Beijing demolishing plate after plate of dumplings. There are nine delicious varieties ($30), including lamb and cumin, and the popular egg and tomato (available after 6pm). The branch (65 Wellington St; closed Sat) across the street also serves northern Chinese dishes.
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.
reviewed
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F
Graham St Market
The stalls and shops lining Graham St south of (and up the hill from) Queen's Rd Central to Hollywood Rd are positively groaning with high-quality vegetables and fruit, as well as meat, seafood and other comestibles. If you don't visit any other Hong Kong 'wet market', come to this one for thrills, chills and no doubt spills.
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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G
Stonegrill
Don't complain when your food arrives half-cooked - it's supposed to be that way. Steak or fish comes sunny-side up and sizzling on a slab of stone; you turn it over to suit your taste. Whether you consider this a half-baked idea or fall for it, you'll love the excellent New York-style bar. There is also a pasta selection.
reviewed
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H
Peak Lookout
You’ll admit that this 60-year-old establishment, with seating in a glassed-in verandah and on an outside terrace, has more character than all other Peak eateries combined. The food is excellent – especially the Indian and Western selections – as are the views.
reviewed
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I
Gogo Café
East meets West for spaghetti with mentaiko (fish roe) or linguine with Chinese clams and bacon at this gentle little café-restaurant. The theme here is part Japanese teahouse, part cool café, and the light meals and home-made desserts (!) make Gogo a good place to re-energise between lunch and dinner.
reviewed
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J
Food Republic
Food courts in malls have a bad rep but this one proves an exception. The choice of food covers everything from pasta and noodles to Thai and Vietnamese. There are also mini hotpots and teppanyaki. The longest queue is at the stall by Yummy Vietnamese Restaurant, which is famous for its beef pho (around HK$25).
reviewed
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K
Weinstube
Pfannengebratener fleischkäse (pan-fried meat-loaf), Schweinshaxe (Bavarian-style pork knuckle) and other hearty mains await you at this Austro-German wine bar, which has been going strong for over two decades. Happy hour is from 15:00 to 20:00 Monday to Friday and from noon to 20:00 on Saturday.
reviewed
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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.
reviewed
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M
Sabah
Sabah in the heart of Wan Chai serves Malaysian food tempered for the Hong Kong palate, though that doesn’t seem to keep the peeps from the Consulate General of Malaysia from coming. The pièce de résistance is the fluffy roti canai ($20), which is tossed, twirled and kneaded before your eyes.
reviewed
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N
Union J
This new kid on the block has a 16-strong menu showcasing well-prepared ‘New American’ fare such as steak tartar with cherry-olive tapenade and puréed egg yolk ($148), and a cheesecake ($48) that arrives in a Chinese takeout box. They’re best washed down with the awesome homemade sodas ($55).
reviewed
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Everest Club
Chungking Mansions, a building known for its backpacker hostels, is home to the largest concentration of cheap Indian and Pakistani eateries in Hong Kong. To dine in relative quiet, head for Everest Club, where the food is decent but a little less colourful than the other offerings in the building.
reviewed
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O
Saigon Pho
In terms of price performance, this modest eatery makes some of the best pho (bowl small/medium/large $32/$36/$42) in town, with tender beef in broth fragrant with herbs, and a bottomless side of chilli peppers the way we like it. The Vietnamese curries come with buttered baguette straight out of the oven.
reviewed
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P
Amigo
Call us old-fashioned but this relic with a Spanish name and Gallic twists is a place full of memories. The waiters still wear black tie and white gloves, there are strolling musicians, and women are handed roses as they leave. The food is reliably good and you’ll get a free cake if you go on your birthday.
reviewed
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Q
Bali Restaurant
The food is pretty good and the service friendly, but the best thing about the Bali is its superb tackiness: a permanent 'happy birthday' sign, vinyl booths separated by fake brick walls, and a 'resort'-style bar playing tunes from South Pacific. Try the nasi goreng, the vegetable curry or the pork satay.
reviewed
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R
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.
reviewed
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S
Peking Restaurant
This restaurant is so China Town c 1970 that you’d expect Bruce Lee to show up for dinner with his nunchaku. It may also feel a little cramped if you’re chubbier than Bruce. But you won’t mind because the roast duck is crispy and the waiters pleasant, even if a little too efficient.
reviewed
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T
Sweet Dynasty
From a dessert-and-congee shop, the Sweet Dynasty has evolved into a mini empire with locations all over Asia, its extensive menu encompassing all popular Cantonese dishes. But some say its desserts, noodles and congee are still the best. It’s clean and modern but gets crowded when busy.
reviewed