Order Steamed crab with Huadiao and chicken fat on a bed of Chen Cun rice noodles.
The Chairman serves Cantonese cooking on Wellington Street in Central, built on tradition with locally sourced ingredients and seafood from local fishermen.
Order Quarter roast goose with lai fun noodles in clear broth and a drizzle of goose fat.
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.
Order Beef noodles, the speciality, in a tasty broth or spicy sauce.
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.
Order Dim sum and small plates at The Upper Room at Duddell's, which also serves weekend brunch.
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.
Order Hearty double-boiled soups brimming with ingredients, and dim sum at lunch.
Lung King Heen at the Four Seasons in Central makes sophisticated Cantonese dishes from produce sourced worldwide, in a room with panoramic harbour views.
Order Crispy skin roasted 'pipa' squab with 35-year aged tangerine peel, or sautéed lobster in XO sauce.
China Tang opened at The Landmark in Central in 2013, serving Cantonese cooking with Beijing, Shandong and Sichuan flavours under Executive Chef Menex Cheung.
Tsim Chai Kee Noodle is a Cantonese noodle shop at 98 Wellington Street in Central.
Order Signature Baked Barbecue Pork Buns and Shrimp Dumplings (Har Gow).
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).
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