Best restaurants in New Territories

  • Top ChoiceRestaurants in Tsuen Wan

    Yue Kee Roasted Goose Restaurant

    In an alley lined with roast-goose restaurants, 60-year-old Yue Kee is the king. Order gorgeous plates of coppery-skinned charcoal-roasted goose (half is plenty for four people) and sample house specialities including soy-braised goose web (feet), wine-infused goose liver and stir-fried goose intestines. If that's not your speed, there are plenty of standard Cantonese dishes on offer. Book ahead. Yue Kee is a Michelin-starred restaurant.

  • Restaurants in Yuen Long

    Ho To Tai Noodle Shop

    This 60-year-old Yuen Long institution is one of the world’s cheapest Michelin restaurants. It is best known for the fresh Cantonese egg noodles and shrimp roe noodles that it churns out daily. Foodies from all corners come to slurp the delightful wonton noodles. An English menu is available from the cashier. The haunt is a three-minute walk south of Tai Tong Rd light-rail station.

  • Top ChoiceRestaurants in Sai Kung Peninsula

    Loaf On

    The motto here is: eat what they hunt. This three-storey Michelin-starred restaurant is where fish freshly caught from Sai Kung waters in the morning lands on customers’ plates by midday. The signature fish soup and steamed fish sell out fast. There is no English signage, but it’s identifiable by a lone dining table set outside and the shiny brass sign. Reservations recommended.

  • Top ChoiceRestaurants in Sha Tin

    Sha Tin 18

    Sha Tin 18's Peking duck (half/whole HK$538/848) has put this hotel restaurant, adjacent to the Chinese University, in the gastronomic spotlight. Book your prized fowl 24 hours in advance, and tantalise your taste buds in three ways – pancakes with the crispy skin, meat and leeks; duck soup; and wok-fried minced duck. The Asian fusion desserts here are also famous.

  • Restaurants in Sha Tau Kok

    Chung Kee Store

    Deep in the hills, a Hakka villager with a passion for cooking has turned his seafront store into a restaurant. Patrons feast under trees on seafood and Hakka classics like steamed mullet, braised pork belly and broiled clams. But if you just want the hikers' staple – Spam and egg instant noodles – Mr Yeung is fine with that too.

  • Restaurants in Sai Kung Peninsula

    Chuen Kee Seafood Restaurant

    Chuen Kee impresses with its range of fish, crustaceans and molluscs on offer – all displayed alive in tanks at the entrance, of course. The preparation is similar, but you'll get palm-length mantis shrimp, king crab and 30cm-long razor clams, among other prized creatures.

  • Restaurants in Yuen Long

    Dai Wing Wah

    The brainchild of celebrated chef Leung Man-to, Dai Wing Wah is a traditional banquet-style restaurant specialising in walled-village dishes. Leung sources local ingredients from small farms and food producers whenever possible, and complements them with his innovations in cooking. Must-eats include lemon-steamed grey mullet, smoked oysters and steamed sponge cake with demarara sugar.

  • Restaurants in Clearwater Bay Peninsula

    Seafood Island

    Crustaceans of every kind are on full display at this energetic restaurant hidden in discreet Po Toi O Village. A totally non-luxe setting with no-nonsense fare, Seafood Island is famed for its squid sashimi and razor clams. It’s more a group activity to dine here. Grab some friends and enjoy all the treats on offer. Set meals for groups of 12 from HK$3380 to HK$4680.

  • Restaurants in Sha Tau Kok

    Foo's Cafe

    This farm-to-table cafe in the village of Lai Chi Wo sources produce locally and turns it into soul-warming delicacies. Organic pork wontons, flaxseed noodles tossed with scallions, winter melon and dried shrimp soup with rice are some of the items you may encounter depending on the season. Don't miss the Hakka sweet tea made from the village's last remaining wild sweet tea tree. Infusions of butterfly pea flower, marigold and lemongrass are other thirst-quenching options.

  • Top ChoiceRestaurants in Fanling & Sheung Shui

    Sun Hon Kee

    Well-executed Hakka cuisine, known for its use of preserved ingredients as well as stews and braises, is on offer at this busy two-floor restaurant. Dishes tend to be boldly flavoured, as they're meant to go with rice. Try the chicken cooked in yellow wine (黃酒煮雞), braised pork belly (客家炆豬肉) and pan-seared squid with shallots (紅蒽爆吊桶). Best with beer or rice with lard and sweetened soy sauce (豬油撈飯). Booking advised for weekend dinners.

  • Top ChoiceRestaurants in Tsuen Wan

    Choi Lung Restaurant

    This 40-year-old establishment near the village entrance uses spring water to make tofu dessert. It's self-service – pick up your dim sum from the kitchen, make your tea, and plonk yourself down on a plastic stool. The best time to go is between 8am and 10am when the widest choices are available and the bustling atmosphere makes you feel you're starting the day right.

  • Restaurants in Tai Po

    Tai Po Hui Market

    This modern silver building houses a large, clean and always-busy wet market, with a spacious cooked-food centre on top. Favourites include stall 27 (東記) for Shanghainese pork-chop noodles, stall 20 (有記) for sticky Hakka dumplings, stall 14 (錦華) for congee and stalls 8 and 9 (林記) for dim sum. Tables are shared. You can buy from different shops.

  • Restaurants in Sha Tin


    Taiwanese-style noodles and fried chicken as well as pastas and burgers served in a spacious, shabby chic cafe full of retro furniture and vintage objects. The food is decent though not exceptional, but slouchy chairs and friendly service make it great for chilling. Taiwanese R&B is played during the day, with occasional gigs by singer-songwriters or talks on cultural themes at night.

  • Restaurants in Yuen Long

    Kai Kee Desserts

    Yuen Long's long-standing dessert expert Kai Kee is famous for its grass jelly bowl – served as a mini mountain topped with mixed fruit and a drizzle of sago pearls. In summer you see families strolling here after dinner just for this. But Kai Kee offers well over a hundred other treats. From heirloom recipe almond soup to Thai-style sticky rice with mango, and everything in between, you'll find it here.

  • Restaurants in Tuen Mun

    Sam Shing Hui Seafood Market

    Along Castle Peak Beach, this busy working seafood market sits adjacent to rows of dai pai dong (food stalls), as well as fancier enclosed establishments, ready to cook up whatever you've picked. This is like Sai Kung seafood feasting, but with more locals than tourists and with no English spoken (but pointing and smiling should get you going – just be sure to ask for prices first).

  • Restaurants in Yuen Long

    Hang Heung

    Hong Kongers are familiar with the gold lettering on red paper boxes that have been stained by lard from the warm and crumbly Chinese pastries inside. Often they're 'wife cakes' – flaky moons of sweetened wintermelon and white lotus seed paste. But they can also be date paste cakes or egg rolls. Of all of Hang Heung's branches, this old shop in red and gold is the best.

  • Restaurants in Tai Po

    Choi Yun Kei

    This famous old shop sells only four things – beef brisket (牛腩), fish balls (魚蛋), fish slices (魚片) and tripe (牛肚) – and they're delicious. You can have them with soup noodles – flat rice noodles (河粉) are a good idea – with a side of fried fish skin (炸魚皮) and poached greens (郊外油菜). Service is slow; be patient.

  • Restaurants in Tsuen Wan

    Duen Kee Restaurant

    Close to the fields, you can have dim sum under one of the parasols on the ground floor of this popular no-frills yum-cha joint. But the true attraction lies upstairs where older villagers show off their caged birds while sipping tea. The home-grown watercress served blanched with oyster sauce is the signature vegetable.

  • Top ChoiceRestaurants in Fanling & Sheung Shui

    Kwan Kee Beef Balls & Pork Knuckles

    There's always a wait at this unpretentious shop for the bouncy beef balls and the chewy, collagen-laden pork knuckles served in blue plastic bowls and (optional) drizzled with aromatic homemade chilli sauce. It sells out fast and customers may be asked to return an hour later for the next batch.

  • Restaurants in Tai Po

    Chan Hon Kee

    People flock to this neighbourhood restaurant for its silken rice-flour rolls, which are steamed to translucence with meat or seafood, or simply drizzled with soy sauce, and its hearty claypot rice (all 26 varieties available only at dinner). There's always a line outside, so go early.