30 editor picks across Hong Kong.
30 cantonese restaurants worth the trip across Hong Kong, editor-ranked. All cuisines in Hong Kong.
The Chairman serves Cantonese cooking on Wellington Street in Central, built on tradition with locally sourced ingredients and seafood from local fishermen.
OrderSteamed crab with Huadiao and chicken fat on a bed of Chen Cun rice noodles.
TipGuests are contacted three days in advance to reserve their dishes, and the menu reservation system applies to both lunch and dinner.
T'ang Court at The Langham, Hong Kong on Peking Road holds three MICHELIN stars for authentic Cantonese cooking by Executive Chef Wong Chi Fai.
OrderBaked stuffed crab shell with crab meat and onions, coated in crisp breadcrumbs.
TipValet parking is complimentary for 2 hours at lunch and 3 hours at dinner, and short pants are not allowed for dinner.
Fook Lam Moon on Johnston Road in Wan Chai has 70+ years of history in classic Cantonese cuisine, with exquisite dim sum from a stable kitchen team.
OrderBaked stuffed crab shell, deep-fried crispy chicken and gourmet soup in whole winter melon.
TipSome dishes need pre-ordering, so ask ahead when you book; live seafood is cooked various ways.
Founded in 1957, Yat Lok is a family business serving Cantonese roast meat on Stanley Street since 2011, best known for its glistening roast geese.
OrderQuarter roast goose with lai fun noodles in clear broth and a drizzle of goose fat.
TipOrder the goose by the quarter, with a bowl of lai fun noodles in clear broth and a drizzle of goose fat.
Kau Kee on Gough Street has been trading since the 1930s, and its speciality is beef noodles: different cuts of meat in a tasty broth or spicy sauce.
OrderBeef noodles, the speciality, in a tasty broth or spicy sauce.
TipExpect to line up in the street first; it is all very basic and you will share your table.
Duddell's, on Level 3 & 4 of 1 Duddell Street, serves Cantonese cuisine by Executive Chef Chan Yau Leung in a space reimagined by André Fu Studio in 2025.
OrderDim sum and small plates at The Upper Room at Duddell's, which also serves weekend brunch.
TipSome dishes need advance pre-order notice and are marked on the menu, and dietary requirements need at least 72 hours' notice.
Ho Lee Fook is a Black Sheep Chinese restaurant where Executive Chef ArChan Chan cooks Cantonese food under walls of gilded maneki-neko and mahjong tiles.
OrderCrispy three-yellow chicken with sand ginger dip, and the other wok-fries.
TipCheck ahead for dishes that need pre-ordering; the open kitchen on the ground level is a spectacle to behold.
Yat Lok, a family business founded in 1957, has run on Stanley Street since 2011; its geese are marinated with a secret recipe and go through over 20 steps.
OrderRoast goose by the quarter; char siu, roast pork belly and soy-marinated chicken are also good.
TipOrder the goose by the quarter with a bowl of lai fun noodles in clear broth with a drizzle of goose fat.
Spring Moon at The Peninsula Hong Kong is a Michelin-starred Cantonese restaurant where Chef Lam Yuk Ming cooks under Art Deco stained-glass windows.
OrderWok-fried Kagoshima beef, Braised bird's nest soup, Green lobster two ways
Summer Palace, on Level 5 of Pacific Place at Island Shangri-La, holds one Michelin star for its authentic Cantonese and seasonal favourites.
OrderStewed pork brisket with preserved vegetables, one of the signature dishes.
TipAn extensive dim sum menu is available at lunch, alongside premium Chinese teas, Chinese liquor and fine wines.
Kam's Roast Goose on Hennessy Road was opened by the third generation of the Kams, a family that has been famous for roast goose for over 70 years.
OrderJuicy roast goose with crispy skin, plus goose blood pudding or blanched noodles tossed in goose fat.
TipThere are only 30 seats, so do not be surprised to see a queue when you arrive.
The Legacy House at Rosewood Hong Kong is a One MICHELIN-starred Cantonese restaurant, with Chef Li placing a special emphasis on dishes from Guangdong.
OrderRoast Goose and Crispy Fried Pigeon, two of the sought-after classic dishes.
TipReservations open two months ahead, released on the first day of each month at 10am by phone and online.
Kam's Roast Goose in Wan Chai was opened by the third generation of the Kams, famous for their roast goose for over 70 years, juicy with crispy skin.
OrderRoast goose with crispy skin, plus goose blood pudding or blanched noodles tossed in goose fat.
TipWith only 30 seats, expect a queue; beyond the goose, try the silky, melty goose blood pudding.
Sister Wah Beef Brisket is a beef brisket noodle shop at 13 Electric Road in Tin Hau.
OrderNoodle soup with beef brisket, tendon and tripe, House-made pork and cabbage dumplings, Braised white radish in beef juices
Tim Ho Wan in Sham Shui Po is one of the early branches of the chain, with over 20 dim sum on the menu, all skilfully made and attractively priced.
OrderThe BBQ pork bun, crumbly and fluffy outside and filled with barbecued pork and a special sauce.
TipSome items on the menu rotate every two to three months, so there may be something new to try.
Lung King Heen at the Four Seasons in Central makes sophisticated Cantonese dishes from produce sourced worldwide, in a room with panoramic harbour views.
OrderHearty double-boiled soups brimming with ingredients, and dim sum at lunch.
TipDim sum lunch is a delight; pair the food with organic sparkling teas or ask the sommelier about wine pairings.
Tin Lung Heen holds two Michelin stars for authentic Cantonese cuisine on Level 102 of The Ritz-Carlton, Hong Kong, in the International Commerce Centre.
OrderThe celebrated barbecued pork and the nourishing baby coconut fish maw soup.
TipReservations are strongly recommended, especially for dinner and weekends, and it is best to book ahead for weekend dim sum.
Ming Court, on Level 6 of Cordis, Hong Kong in Mong Kok, serves authentic Cantonese cuisine by Executive Chef Li Yuet Faat, each dish paired with wines.
OrderSupreme barbecued pork loin, and homemade caramelised walnut to finish.
TipChoose from over 300 wine labels from more than 100 regions to go with the Cantonese dishes.
Yat Tung Heen, on Level B2 of Eaton HK on Nathan Road, is led by Chef Tam Tung and serves authentic Cantonese cuisine in a 1920s inspired room.
OrderDim sum, barbecued meats and stir fries, which are hugely popular here.
TipOn top of the main menu, check out the seasonal offerings and the slow-boiled soup of the day.
Ho Hung Kee is a historic noodle shop that first opened in Wan Chai in the 1940s, famed for its springy wonton noodles and fresh, sweet soup.
OrderSpringy wonton noodles in fresh, sweet soup.
TipAt its new address, dim sum and some Cantonese dishes are now served alongside the wonton noodles.
Pang's Kitchen has been a household name in Happy Valley since 2001, a family business now into its second generation, cooking traditional Cantonese food.
OrderBaked fish tripe omelette in an earthenware casserole with Cantonese pork sausage.
TipTry the snake soup and the stir-fried sticky rice alongside the signature dish.
China Tang opened at The Landmark in Central in 2013, serving Cantonese cooking with Beijing, Shandong and Sichuan flavours under Executive Chef Menex Cheung.
OrderCrispy skin roasted 'pipa' squab with 35-year aged tangerine peel, or sautéed lobster in XO sauce.
TipAsk about the Chef Signature Creations, classic dishes reinterpreted by Chef Menex.
Sun Hing Restaurant serves Cantonese dim sum at 8 Smithfield Road in Kennedy Town.
Forum, on 1/F of Sino Plaza on Gloucester Road, serves Cantonese cuisine shaped by Master Chef Yeung Koon Yat, famed for his signature braised abalone.
OrderThe Ah Yat braised abalone, with baked stuffed crab shell or pan-seared leopard coral grouper fillet.
TipAsk Sommelier Jacky, winner of the inaugural MICHELIN Guide Sommelier Award in 2023, for pairing advice.
Lin Heung Lau serves Cantonese dim sum at 249-253 Des Voeux Road Central in Sheung Wan.
Australia Dairy Company is a cha chaan teng at 47-49 Parkes Street in Jordan.
Tsim Chai Kee Noodle is a Cantonese noodle shop at 98 Wellington Street in Central.
OrderWonton noodles, Sliced beef noodles, Dace fish ball noodles
Tim Ho Wan (Central) serves Cantonese dim sum at MTR Hong Kong Station, from Baked Bun with BBQ Pork to Steamed Fresh Shrimp Dumplings (Ha Jiao).
OrderSignature Baked Barbecue Pork Buns and Shrimp Dumplings (Har Gow).
TipThe menu also runs to Pork Congee with Century Egg and Shrimp Wonton Noodle Soup.
Hop Yik Tai on Kweilin Street in Sham Shui Po is an always busy shop known for hugely popular rice rolls, silky-smooth with a hint of richness from the lard.
OrderThe hugely popular rice rolls, silky-smooth with a hint of richness from the lard.
TipBeyond the rice rolls, the menu features Hong Kong-style snacks like fish balls, pork skin and braised radish.
Luk On Kui is a Cantonese restaurant at 40-50 Des Voeux Road West in Sheung Wan.
