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 dishes: Roast Peking duck, Crispy chicken with garlic, Double boiled superior soup
Must 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.
Address: Pacific Place, 88 Queensway, Admiralty, Hong Kong
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.
