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 dishes: Salt baked chicken with morels, Beef tartare with burrata, Smoked seasonal fish
Must 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.
Address: 61-63 Hollywood Road, Central, Hong Kong
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.
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.
