The rooms worth a reservation in Hong Kong, from neighbourhood bistros to the new classics.
The restaurants worth the trip in Hong Kong. bistros, neo-classics, neighbourhood favourites, and the rooms locals book first.
The Chairman in Central serves owner Danny Yip's seafood led Cantonese cooking, with one Michelin star and the No. 1 Asia's 50 Best Restaurants 2026 spot inside The Wellington.
Signature: Steamed crab with aged Shaoxing wine, Smoked baby pigeon, Salt baked chicken
Order: Steamed flowery crab with aged Shaoxing wine and flat rice noodles.
Tip: The steamed crab with aged Shaoxing needs pre ordering 24 hours ahead and is the dish to build the meal around.
Neighborhood on Hollywood Road is chef David Lai's small modern European room with one Michelin star, a No. 24 ranking on Asia's 50 Best 2026, and a famous salt baked chicken.
Signature: Salt baked chicken with morels, Beef tartare with burrata, Smoked seasonal fish
Order: Salt baked whole chicken on rice with morels and cream.
Tip: The salt baked whole chicken with morels needs to be pre ordered; ask when booking or you will miss it.
Yardbird in Sheung Wan is Matt Abergel and Lindsay Jang's yakitori izakaya with one Michelin star, serving 20 plus skewers from local three yellow chickens over binchotan charcoal.
Signature: Chicken oyster yakitori, KFC (Korean fried cauliflower), Tsukune meatball with egg yolk
Order: Whole Mei Hua chicken yakitori platter, pre order required.
Tip: Order the Mei Hua chicken whole when you book; it sells out by 21:00 and is the kitchen's headline dish.
Mott 32 in Central serves modern Chinese cooking across Cantonese, Sichuan and Beijing in a Joyce Wang designed basement room with a film noir mood under Standard Chartered Bank.
Signature: Apple wood roasted 42 day Peking duck, Char siu Iberico pork, Crispy triple cooked Wagyu beef puff
Order: Apple wood roasted 42 day Peking duck (48 hours pre order).
Tip: Pre order the 42 day Peking duck 24 hours ahead; the kitchen carves it tableside.
Duddell's in Central is a one Michelin star Cantonese restaurant and art gallery in Shanghai Tang Mansion, recently redesigned by Andre Fu as a 1920s Guangdong collector's parlour.
Signature: Crispy skin chicken, Wok fried Wagyu beef cubes, Steamed dim sum tasting
Order: Crispy skin chicken (pre order at booking).
Tip: Pre order the crispy skin chicken at booking; the chef ladles hot oil over it more than 300 times to achieve the skin.
Ho Lee Fook on Elgin Street is Black Sheep's modern Cantonese room under chef ArChan Chan, with lucky cats lining the wall and a Kurobuta char siu worth the trip.
Signature: Kurobuta pork char siu, Smoked crispy skin three yellow chicken, Steamed razor clams with glass noodles
Order: Kurobuta pork char siu with maltose glaze.
Tip: Book the chef's counter; ArChan Chan often plates from the kitchen pass herself.
Ming Court at Cordis Mong Kok is a Michelin Selected Cantonese restaurant with a deep wine cellar focused on Cantonese food and wine pairing in Kowloon.
Signature: Roast crispy chicken, Steamed dim sum lunch, Double boiled soups
Order: Roast crispy chicken and the daily double boiled soup.
Tip: Dim sum lunch at Ming Court is the value entry point; ask about the seasonal soups.
Yat Tung Heen at Eaton HK in Jordan holds a Michelin star for refined Cantonese cooking, with a kitchen team that has crafted dim sum and stir fries here since 1990.
Signature: Steamed seafood dim sum, Barbecued meats platter, Stewed beef brisket
Order: Steamed seafood dumpling and barbecued duo of pork and goose.
Tip: Lunch dim sum is the deal; the steamed seafood dumplings are made to order, so allow time.
Crystal Jade in Causeway Bay's Times Square is the canonical Hong Kong stop for hand pulled la mian and Shanghainese xiao long bao folded to order at the counter.
Signature: Xiao long bao, Hand pulled la mian, Pan fried sheng jian bao
Order: Hand pulled lamb la mian and a basket of xiao long bao.
Tip: Walk past the xiao long bao to the la mian; the lamb soup version is the underrated pick.
Pirata in Wan Chai is the Pirata Group's flagship Italian room on the 30th floor of 239 Hennessy Road, with handmade pastas, sea urchin tagliolini and harbour views from a wraparound window line.
Signature: House made tagliolini with sea urchin, Bone in veal Milanese, Tiramisu
Order: Tagliolini with sea urchin and Champagne foam.
Tip: Ask for a window two top at 19:30; the lights of Wan Chai come up exactly as the antipasti arrive.
Estiatorio Keia in Central's H Queen's serves Aegean seafood and whole grilled fish above Queen's Road Central, with floor to ceiling windows and a marble bar that runs the length of the room.
Signature: Whole grilled Mediterranean fish, Saganaki with honey and oregano, Lamb chops chargrilled with lemon
Order: Whole grilled royal sea bream, dressed table side with olive oil and lemon.
Tip: Ask the captain to walk you to the fish counter; you pick by weight before it goes on the grill.
Ho Hung Kee in Causeway Bay's Hysan Place is the first wonton noodle shop ever to win a Michelin star, with shrimp wontons and congee from a recipe that traces to a 1946 Hennessy Road stall.
Signature: Wonton noodles, Beef brisket noodles, Congee with century egg and pork
Order: Fresh prawn wonton noodles in superior broth.
Tip: Order the wontons with thin noodles in soup, the spring noodles dry on the side; that is how locals split a table.
Chaat at Rosewood Hong Kong holds one Michelin star under chef de cuisine Manav Tuli, plating elevated Indian street snacks and Hyderabadi biryani inside a hand painted Tsim Sha Tsui dining room.
Signature: Pani puri tasting, Pav bhaji with brioche, Hyderabadi lamb biryani
Order: Pav bhaji with house brioche and the pani puri trolley.
Tip: The Sunday tiffin brunch lays out the full pani puri trolley; book two weeks ahead.
VEA Restaurant on the 30th floor of The Wellington is chef Vicky Cheng's Chinese-French tasting room with one Michelin star, a 25 seat counter and the open kitchen running the length of the room.
Signature: Hairy crab with crispy rice, Smoked Iberico char siu, Wagyu with black pepper jus
Order: Hairy crab tasting course in season (October to December).
Tip: Book the counter rather than the booth; the dishes are conceived for the chef to plate in front of you.
Yat Lok on Stanley Street is a Michelin starred roast goose shop, with crackling skin and dark plum sauce ladled over rice for under HK$100 inside a fluorescent lit Central canteen.
Signature: Roast goose on rice, Roast goose leg over noodles, Char siu over rice
Order: Roast goose lower thigh on rice with plum sauce.
Tip: Go at 11:15 for the first batch; by lunchtime the queue runs to the corner of Pottinger Street.
Fook Lam Moon in Wan Chai is the city's classic Cantonese banqueting house with one Michelin star, suckling pig and braised abalone served in the same dining room since 1972.
Signature: Crispy roasted suckling pig, Braised abalone with goose web, Steamed deep sea garoupa
Order: Whole crispy roasted suckling pig (pre order).
Tip: Order ahead for the whole suckling pig; the kitchen needs 24 hours to lacquer the skin.
Spring Moon at The Peninsula Hong Kong is a Michelin starred Cantonese room with stained glass and rosewood panelling, serving dim sum at lunch and banqueting Cantonese in the evening.
Signature: Dim sum tasting, Crispy chicken Spring Moon style, Sweet and sour pork with pineapple
Order: Dim sum trio of har gow, siu mai and barbecued pork bun.
Tip: Dim sum at lunch is the value entry to this room, and the Peninsula afternoon high tea downstairs pairs well as a follow up.
Summer Palace at Island Shangri La in Admiralty holds one Michelin star for refined Cantonese banqueting, with hand carved Peking duck and double boiled soups served beneath crystal chandeliers.
Signature: Roast Peking duck, Crispy chicken with garlic, Double boiled superior soup
Order: Two course Peking duck, carved table side.
Tip: Pre order the Peking duck a day ahead; the carving and pancake course take the full table 25 minutes.
Kam's Roast Goose on Hennessy Road in Wan Chai is the Michelin starred Cantonese roast shop founded by a fourth generation roast master, with crackling goose, char siu and soy chicken plated over rice.
Signature: Roast goose, Char siu with honey, Soy chicken
Order: Quarter roast goose lower thigh over rice.
Tip: Walk in alone before noon and ask for the lower thigh; the queue for two starts before 12:30.
Pang's Kitchen in Happy Valley is a tiny one Michelin star Cantonese room, with chef Pang Chi Sing turning out the kind of slow braised, shrimp roe heavy dishes that take days to prep.
Signature: Crispy chicken stuffed with shrimp paste, Braised pomelo skin with shrimp roe, Roast pork belly
Order: Braised pomelo skin with shrimp roe.
Tip: Pre order the braised pomelo skin when you book a table; it is the dish locals come back for in Happy Valley.
China Tang at the Landmark Atrium in Central is a newly minted one Michelin star Cantonese room with Art Deco interiors, plating Peking duck, dim sum and wok fried Wagyu under chandeliers above Queen's Road Central.
Signature: Peking duck carved table side, Wok fried Wagyu beef with pepper, Steamed dim sum
Order: Two course Peking duck, carved at the table.
Tip: Pre order the Peking duck at booking; lunch service often runs out by 13:30.
The Legacy House at Rosewood Hong Kong holds one Michelin star for Shunde inflected Cantonese cooking, with a hand carved wood ceiling and dishes built around live seafood from the tanks.
Signature: Smoked yellow chicken, Wok hei stir fried beef, Steamed reef fish with ginger
Order: Tea smoked yellow chicken with house chilli oil.
Tip: The smoked yellow chicken is the headline; ask the captain for the seasonal vegetable braise to balance it.
Bo Innovation in Wan Chai is Alvin Leung's two Michelin star X treme Chinese tasting room, plating Cantonese cuisine reworked with modernist technique inside J Residence on Johnston Road.
Signature: Molecular xiao long bao, Pork belly with pickled mustard greens, Foie gras with cherry
Order: Signature molecular xiao long bao tasting course.
Tip: Book the chef's counter; the molecular dishes are constructed to camera under your nose, not behind the line.
New Punjab Club on Wyndham Street is a one Michelin star Punjabi grill house, with tandoor cooking over charcoal and Black Sheep's signature mid century green leather booths.
Signature: Tandoori lamb chops, Butter chicken with garlic naan, Pindi chana masala
Order: Tandoori lamb chops marinated overnight.
Tip: Order the tandoori platter first; the chef cooks lamb chops, paneer and naan in a sequence over a single coal bed.
Lin Heung Kui in Sheung Wan is the sister to the historic Lin Heung Tea House, serving the same trolley pushed dim sum and lotus paste buns from a third floor walk up above Des Voeux Road West.
Signature: Lotus paste filled dim sum, Steamed pork ribs with black bean, Chicken mushroom buns
Order: Trolley dim sum tasting with lotus paste bao and steamed pork ribs.
Tip: Grab a metal stamp ticket as you walk in and chase the trolleys; it is the canonical old school dim sum experience.