Quiet residential pocket east of Causeway Bay, with Sister Wah's brisket counter and a clutch of natural wine bars on Electric Road.
Sister Wah in Tin Hau serves clear broth beef brisket noodles built on ten plus Chinese herbs, opened by Madam Wah in 2003 and carrying a Michelin Bib.
Signature: Beef brisket noodle in clear broth, Beef tendon noodle, Beef offal noodle
Order: Half brisket, half tendon noodle in clear broth.
Tip: Half brisket, half tendon is the move; the chilli oil on the counter is the local hot sauce of choice.
Yuen Kee on Wing Hing Street in Tin Hau is the historic Cantonese tong sui shop since 1855, with walnut paste, almond cream and sang ji sheng tea stone.
Try: Walnut paste and almond cream tong sui
Order: Walnut paste with almond cream swirl.
Tip: The walnut and almond paste pair is the canonical order; ask for them swirled in one bowl.
Martha Sherpa runs hands on half day and full day Cantonese, dim sum and Chinese roast cooking classes in English from her North Point cooking school.
Tip: The dim sum and Chinese roast classes run on different days; book by email through the website.
Sister Wah in Tin Hau holds a Michelin Bib Gourmand and sells a full bowl of clear broth brisket noodles from HK$65, cheaper than the better known Kau Kee.
Try: Beef brisket noodle in clear broth
Tip: Half brisket, half tendon at HK$85 is the smart split; the chilli oil on the counter is the local hot sauce.