Kam's Roast Goose on Hennessy Road in Wan Chai is a one Michelin star Cantonese roast shop, with quarter goose plates over rice that make a lunch destination just before the queue builds at noon.
Must order: Quarter roast goose lower thigh over rice.
Tip: Walk in before noon and ask for the lower thigh; the queue for two starts at 12:30.
Address: 226 Hennessy Road, Wan Chai, Hong Kong
The Baker & The Bottleman on Lee Tung Avenue in Wan Chai is Simon Rogan's bakery by day and wine bar by night, with a daytime brunch of sourdough flatbreads and biodynamic wine pairings.
Order: Sourdough flatbread with cured ham and natural wine.
Tip: Visit between 11:00 and 13:00 for the pastries plus a glass of orange wine; the by glass list rotates weekly.
Bakehouse Wan Chai serves a pastry led brunch from 08:00 daily with sourdough egg tarts, croissants and small breakfast plates, a Hong Kong queue line you should time correctly.
Order: Sourdough egg tart with a flat white.
Tip: Arrive at 08:00 sharp or after 14:30; the dine in counter has limited seating.
The Baker & The Bottleman on Lee Tung Avenue in Wan Chai is Simon Rogan's bakery by day and wine bar by night, with a daytime brunch of sourdough flatbreads and biodynamic wine pairings.
Order: Sourdough flatbread with cured ham and natural wine.
Tip: Visit between 11:00 and 13:00 for the pastries plus a glass of orange wine; the by glass list rotates weekly.
Yat Tung Heen at Eaton HK in Jordan holds a Michelin star for refined Cantonese cooking, with a dim sum lunch service that has run from the same Kowloon basement since 1990.
Order: Steamed seafood dumpling and barbecued duo.
Tip: Ask for the off menu seasonal soup; the kitchen rotates double boiled tonics with the calendar.
Bakehouse Wan Chai serves a pastry led brunch from 08:00 daily with sourdough egg tarts, croissants and small breakfast plates, a Hong Kong queue line you should time correctly.
Order: Sourdough egg tart with a flat white.
Tip: Arrive at 08:00 sharp or after 14:30; the dine in counter has limited seating.
Mott 32's weekend dim sum brunch in Central runs in a Joyce Wang basement room, with the modern Chinese kitchen turning out signature char siu Iberico and har gow set menus.
Order: Char siu Iberico pork and shrimp har gow.
Tip: The free flow option turns brunch into a long sit; the standard set is the speed move.
Ho Lee Fook on Elgin Street runs a modern Cantonese weekend brunch under chef ArChan Chan, leaning on Black Sheep's signature char siu and cheung fun rice rolls for the set.
Order: Char siu Kurobuta pork and steamed rice rolls.
Tip: Book the chef's counter to see the wok station; brunch tickets often sell out by Wednesday.
The Cupping Room on Queen's Road Central runs Australian style brunch with single origin filter coffee, the specialty coffee operation's full breakfast service running through to mid afternoon.
Order: Avocado on sourdough with poached egg and a V60.
Tip: Weekday morning is calmest; weekends after 11:00 queue 20 minutes.
