How many Michelin-starred restaurants does Hong Kong have?

The 2026 MICHELIN Guide lists 77 starred restaurants in Hong Kong: 7 three-star, 13 two-star, and 57 one-star. Another 70 hold a Bib Gourmand for outstanding value, and the wider guide adds 72 more Selected restaurants that aren't listed here.

Which Hong Kong restaurants have three Michelin stars?

Seven: 8 1/2 Otto e Mezzo - Bombana, Amber, Caprice, Forum, Sushi Shikon, T'ang Court and Ta Vie. Two are Cantonese (Forum and T'ang Court), two French (Amber and Caprice), one Italian, one sushi, and one — Ta Vie — the Guide files as innovative.

What is a Bib Gourmand?

A Bib Gourmand recognizes restaurants the Guide's inspectors rate for quality cooking at a moderate price. Hong Kong has 70, every one of them in the Guide's $ or $$ price bands — 26 at $ — and they run from street food stalls and noodle shops to Chiu Chow and Thai kitchens.

Which Hong Kong restaurants hold a Green Star?

Four: Amber, the three-star French room, plus three one-stars — Mora, Roganic and Feuille. The Green Star recognizes sustainability, and is awarded alongside a restaurant's other distinction rather than instead of it.

Michelin Star Restaurants in Hong Kong (2026) — Map, Stars & Bib Gourmand

Three stars · 7 restaurants

8 1/2 Otto e Mezzo - Bombana
Italian
Umberto Bombana's Central Italian room, named for a Fellini film — the pasta course is the one to plan around.
4.5(633 reviews)
Amber
French Contemporary
Richard Ekkebus cooks dairy-free at the Landmark, and the Green Star says how seriously the sourcing is taken.
Caprice
French Contemporary
Guillaume Galliot's prix-fixe French at the Four Seasons — harbour views, and a cheese selection worth saving room for.
Forum
Cantonese
The late Yeung Koon-yat's braised abalone still draws the crowds to this upmarket Cantonese room, decades on.
Sushi Shikon
Sushi
A sushi counter built on aged fish, where the double-uni piece is the one everyone remembers.
4.0(177 reviews)
T'ang Court - The Langham, Hong Kong
Cantonese
Plush Cantonese dining at the Langham, where the double-boiled soups have a following of their own.
4.1(578 reviews)
Ta Vie
Innovative
Hideaki Sato's pure, simple, seasonal tasting menu, largely on Japanese produce, with bread and butter made daily in-house.

Two stars · 13 restaurants

Arbor
Innovative
Japanese restraint meets Nordic cooking on set menus, the chef's Finnish background showing in the lingonberries.
Bo Innovation
Innovative
A single tasting menu that reworks Hong Kong's nostalgic dishes, in a room styled on the red-white-blue nylon bag.
Cristal Room by Anne-Sophie Pic
French Contemporary
Anne-Sophie Pic's second Asian venture — six courses of her signatures under a chandelier, with the city out the window.
L'Atelier de Joël Robuchon
French Contemporary
Take a counter seat over the open kitchen, and finish at the dessert trolley — the mashed potato comes in between.
L'Envol
French Contemporary
Olivier Elzer's marble-and-wood French room, where the caviar dishes and the Hokkaido sea urchin make the argument.
Lai Ching Heen (Yan Toh Heen)
Cantonese
Harbour-view Cantonese with an unusually good tea list — the crab claw casserole comes with house-made XO.
4.5(666 reviews)
Lung King Heen
Cantonese
Come at lunch for the dim sum; the double-boiled soups and the harbour panorama do the rest.
Noi by Paulo Airaudo
Italian Contemporary
Ten-plus courses leaning hard on Japanese seafood, with an egg custard smoked through with Ibérico consommé.
Octavium
Italian
Sicilian roots in a minimalist Central room — take the tasting menu, and don't skip the house-made pasta.
Rùn
Cantonese
Chef Hung cooks Cantonese the traditional way and plates it modern; wine and tea sommeliers are both on hand.
Tate
Innovative
Vicky Lau gives each course over to a single ingredient, French technique threaded through Chinese flavour.
Tin Lung Heen | The Ritz-Carlton, Hong Kong
Cantonese
Cantonese on the 102nd floor — honey-glazed char siu, and dim sum portions sized to your party.
4.5(837 reviews)
Ying Jee Club
Cantonese
Marble and velvet in Central, with Cantonese classics done delicately — the crispy salted chicken is the tell.

One star · 57 restaurants

Ami
French Contemporary
Forest-themed Central dining room pairing hand-chopped Wagyu tartare and vol au vent with classic French sauces.
Andō
Innovative
Agustin Balbi's Wellington Street tasting menu weaving Argentine roots with Japanese technique, anchored by the caldoso rice "Sin Lola".
Arcane
European Contemporary
Shane Osborn's open kitchen on On Lan Street, refined contemporary plates ending in a yuzu-lemon posset worth saving room for.
Beefbar
Steakhouse
Marble-and-leather steakhouse in Club Lusitano, tableside tartare and Wagyu teppanyaki cuts broiled then chargrilled.
Belon
French Contemporary
Chef Kirkley's Elgin Street counter, French technique layered with Asian accents in a tasting menu of bonito and tai.
Chaat
Indian
Tandoori classics and reimagined street snacks in Rosewood's glazed-kitchen dining room on Salisbury Road.
China Tang
Cantonese
Sir David Tang's Art Deco dining room in Central, roast pipa squab and lobster in XO sauce among the standouts.
Duddell's
Cantonese
Central's art-gallery dining room for luxury Cantonese classics, from 300-ladle crispy skin chicken to wok hei-laced shrimp shreds.
4.1(860 reviews)
Épure
French Contemporary
Singaporean-led French tasting menus in Harbour City, precise plates layered with subtle Asian accents and matched wines.
Estro
Italian
Neapolitan-led tasting menus on Duddell Street, with saffron-glazed bottoni and caviar-topped red prawn panna cotta.
Feuille
French Contemporary
Vegetable-driven tasting menu on Wellington Street, David Toutain's plant-cycle concept rendered through French technique and organic sourcing.
Fook Lam Moon (Wan Chai)
Cantonese
Seven decades of Wan Chai regulars come for crispy chicken, baked stuffed crab shell, and whole winter melon soup made to order.
Fu Ho
Cantonese
Slow-braised Ah Yung abalone and claypot hump-head garoupa from a Tsim Sha Tsui veteran chef.
Gaddi's
French
Anne-Sophie Nicolas reworks legacy recipes in the Peninsula's former grand ballroom, langoustine included.
Godenya
Japanese
Alley-hidden Wellington Street counter pairing seasonal kappo omakase with rare sakes served at precisely tuned temperatures.
Hansik Goo
Korean
Chef Mingoo Kang's Wellington Street tasting menus, elevated Korean sharing plates like abalone-wrapped dumpling and ginseng rice chicken roulade.
Ho Hung Kee Congee & Noodle
Noodles and Congee
Wonton noodles and silky congee from a Wan Chai original, now a sleek Hysan Place perch with dim sum added.
3.9(1,549 reviews)
I M Teppanyaki & Wine
Teppanyaki
Chef Mok's teppan counter in Tin Hau, sea urchin, abalone and blue lobster flown in daily from Japan and France.
Imperial Treasure Fine Chinese Cuisine (Tsim Sha Tsui)
Cantonese
Harbourview Cantonese dining atop One Peking, known for live seafood like Huadiao wine-steamed lobster and hand-crafted lunchtime dim sum.
Kam's Roast Goose
Cantonese Roast Meats
Third-generation Wan Chai goose specialist, prized for crispy-skinned roast bird, blood pudding, and noodles tossed in goose fat.
4.1(6,112 reviews)
Kappo Rin
Japanese
Eight-seat counter above Central, a Sendai chef's seasonal kappo omakase paired with rare Japanese sake.
Liu Yuan Pavilion
Shanghainese
Wan Chai Shanghainese with a Shanghai-speaking following, from xiao long bao to hairy crab in season.
4.1(374 reviews)
Loaf On
Seafood
Sai Kung promenade seafood, tank-fresh and cooked to home-style recipes — the mantis shrimp on egg custard is the one to pre-order.
Louise
French Contemporary
Julien Royer's PMQ dining room in colonial-era style, with roasted Hong Kong yellow chicken built for sharing.
Man Ho (Admiralty)
Cantonese
Cantonese barbecue and dim sum in a glass-chandeliered, garden-inspired dining room atop Pacific Place.
Man Wah
Cantonese
Royal-blue Cantonese dining room atop the Mandarin Oriental, with harbour views and a pre-order duck feet, liver and char siu dim sum classic.
MONO
Latin American
Venezuelan chef reworks Latin American classics on On Lan Street, from langoustine in cacao broth to an 18-ingredient green mole.
Mora
Innovative
Soybean-driven tasting menus on Cat Street, where tofu skin and fermented beans meet European technique.
Nagamoto
Japanese
Chef Nagamoto's single seasonal kaiseki omakase, counter seats facing hand-shaved katsuobushi and hatsujiru made from scratch.
4.6(66 reviews)
Neighborhood
European Contemporary
Chef Lai's seafood-driven tapas and sharing platters on a Hollywood Road alley, salt-baked chicken rice a standout.
3.9(327 reviews)
New Punjab Club
Indian
Tandoor-driven Punjabi and Pakistani cooking on Wyndham Street, from goat seekh kebab to signature butter chicken, in a retro colonial room.
Pang's Kitchen
Cantonese
Second-generation Cantonese cooking in Happy Valley, known for its earthenware baked fish tripe omelette with pork sausage.
Petrus
French
Grand salon dining atop Island Shangri-La, harbour views over ingredient-led modern French cooking and a storied Pétrus-deep cellar.
Plaisance by Mauro Colagreco
French Contemporary
Mauro Colagreco's ocean-hued Duddell Street dining room, an open kitchen turning global seafood and local vegetables into inventive French plates.
Racines
French Contemporary
Chef Romain's southern French heirloom recipes reimagined with seasonal produce on Upper Station Street, crispy Brittany pigeon a highlight.
Roganic Hong Kong
European Contemporary
Simon Rogan's Causeway Bay outpost, sharing-style British plates built on sustainable, farm-to-table produce.
4.5(549 reviews)
Ryota Kappou Modern
Japanese
Kappo-style seasonal set menu above On Lan Street, floor-to-ceiling windows and Omi Wagyu katsu with black truffle.
Seventh Son (Wan Chai)
Cantonese
Family-honed Cantonese barbecue and old-school comfort dishes in a teak-floored Wan Chai dining room.
Shang Palace
Cantonese
Chandelier-lit Cantonese classics in the Kowloon Shangri-La, four decades of meticulous seafood technique.
4.3(546 reviews)
Spring Moon
Cantonese
Peninsula Hotel Cantonese dining amid 1920s Shanghai decor, famed for wok-fried lobster and pre-ordered smoked barbecue pork.
Summer Palace
Cantonese
Refined Cantonese classics and double-boiled soups in a palace-inspired room atop Pacific Place, Admiralty.
4.1(253 reviews)
Sun Tung Lok
Cantonese
Tsim Sha Tsui veteran of premium Cantonese cooking, prized for dried abalone and crispy suckling pig stuffed with shrimp.
Sushi Takeshi
Sushi
Chef Kin's Japan-trained omakase counter at The Mira, pairing each cut with one of two house vinegar rices.
Sushi Wadatsumi
Sushi
Edomae sushi counter in Tsim Sha Tsui's K11 Musea, Yamagata rice and Japan-flown seasonal catch flown in five days a week.
The Chairman Restaurant
Cantonese
Central's greenery-filled dining room, set menus booked online in advance, built around steamed crab with Huadiao wine.
The Legacy House
Shun Tak
Harbour-view Shun Tak cooking at the Rosewood, from minced fish soup to deep-fried milk custard, built on local fishermen and farms.
Tosca di Angelo
Italian
Sicilian pasta and blue lobster on the 102nd floor of the Ritz-Carlton, with a rum babà finale and sweeping harbor views.
Tuber Umberto Bombana
Italian
Umberto Bombana's truffle-centric tasting menu at K11 Musea, built around Spanish carabinero prawns and seasonal luxury.
Vea
Innovative
Vincent Cheng's Wellington Street counter, an eight-course Chinese-French menu built from Hong Kong childhood memories and cocktail pairings.
Whey
Asian Contemporary
Wellington Street tasting menu tracing a Singapore-born chef's travels, from buah keluak brioche to durian ice cream.
Xin Rong Ji
Taizhou
Wan Chai's temple to Taizhou seafood, where wild yellow croaker and conger eel arrive lightly seasoned to let the sea speak.
Yardbird
Yakitori
Sheung Wan yakitori counter grilling every cut of local three-yellow chicken over binchotan, whisky list in tow.
Yat Lok Restaurant
Cantonese Roast Meats
Glistening roast goose on Stanley Street, a Central institution since 1957, best ordered by the quarter with lai fun noodles.
3.4(5,856 reviews)
Yat Tung Heen
Cantonese
Traditional Cantonese cooking since 1990 in the Eaton Hotel's dark-wainscoted basement dining room, Jordan.
Ye Shanghai (Tsim Sha Tsui)
Shanghainese
Two-floor 1930s-Shanghai revival in K11 Musea, known for drunken chicken and garlic-dressed sliced pork.
3.9(609 reviews)
Yong Fu
Ningbo
Ningbo seafood under glass-fish chandeliers on Lockhart Road, with East China Sea catches flown in daily for wine-marinated mud crab.
Zhejiang Heen
Zhejiang
Wan Chai Zhejiang cooking with Shanghainese touches, best known for pre-ordered seared swamp eel and seasonal buns.

Bib Gourmand · 70 restaurants

Ah Chun Shandong Dumpling (Prince Edward)
Dumplings
Hand-folded Shandong dumplings on Lai Chi Kok Road, lamb-and-scallion and mackerel fillings in an old-school shopfront.
Ăn Chơi
Vietnamese
Sheung Wan street-food energy from a Chinese-Vietnamese couple, with bánh mì, regional phở, and halibut Lã Vọng.
Art & Taste
Taiwanese
Same Wyndham Street kitchen team behind the shuttered What to Eat, now serving braised beef noodle soup and a cheese-and-egg crêpe.
Ba Yi
Xinjiang
Sai Ying Pun's lamb destination, from mutton skewers to a pre-order roasted leg for two, under a Silk Road mural.
Banana Boy
Street Food
Made-to-order banana roti in Yuen Long, crisp-skinned with fillings from Nutella to pork floss and mozzarella, queues guaranteed.
Cheung Hing Kee Shanghai Pan Fried Buns
Street Food
Pan-fried sheng jian bao on Lock Road, soupy pork filling with crackling bottoms, plus shrimp and mala variations.
4.2(2,175 reviews)
Chiu Ka Banquet
Chiu Chow
Old-club dining room in Sheung Wan serving Chiuchow home cooking, from peppercorn pork tripe soup to soy-braised goose liver.
4.0(201 reviews)
Chiuchow Delicacies
Chiu Chow
Marinated goose and chilled steamed fish at a snug North Point counter, communal tables, prices that stay low.
Din Tai Fung
Shanghainese
Xiao long bao made to order at the Silvercord counter, plus scallion-oil noodles worth the queue.
4.1(2,188 reviews)
Din Tai Fung (Causeway Bay)
Shanghainese
Queue-worthy soup dumplings on Yee Woo Street, truffle and shrimp-luffa versions alongside the pork classic, plus brisket noodle soup.
Dragon Inn
Seafood
Dragon-pillar landmark in Tuen Mun where market-bought seafood gets cooked to order, baked baby lobster with cheese a highlight.
Dragons' Den
Cantonese
Retro Wong Tai Sin mall spot for old-school Cantonese classics, including pear-wood-smoked, dry-aged squab.
4.0(60 reviews)
Eng Kee Noodle Shop
Noodles
Family-run Sai Ying Pun noodle shop, queues out the door for overnight-braised beef brisket and oven-grilled char siu.
Eton
Shun Tak
Mong Kok's reborn Fung Shing, dragon-and-phoenix decor intact, serving Shun Tak classics like mandarin fish roll and Daliang-style egg white.
Fiata Pizza
Pizza
Southern Italian-led Neapolitan pizza on Staunton Street, DOP ingredients and a charred, chewy crust worth chasing.
4.4(979 reviews)
Fisholic (North Point)
Street Food
Minced-fish riffs on street-food classics — faux fries, fish-skin nachos, and rice-grain fishotto — in a North Point shop.
Fung Shing (North Point)
Shun Tak
Old-school Shun Tak cooking on Java Road, from morning dim sum to crispy chicken and milk-scrambled egg whites.
Glorious Cuisine
Cantonese
Sham Shui Po Cantonese built around tank-fresh seafood and pre-ordered chicken specialties like abalone-stuffed braised chicken.
3.7(1,154 reviews)
Hao Tang Hao Mian (Tai Wai)
Noodles
Tai Wai noodle counter from a French-trained chef, twelve fixed soups including cotton chicken and two-day Sichuan-beef-cheek flat noodles.
Heartwarming
Street Food
Stone-ground black sesame at a Prince Edward walk-up — soup, ice cream, pudding, and chewy rolls.
4.3(464 reviews)
Ho Ho Chak
Chiu Chow
Brothers' Tsim Sha Tsui seafood operation turned Chiu Chow kitchen, famed for steamed pork patty loaded with mud crab roe.
Ho To Tai
Noodles
Yuen Long institution since 1946, hand-made egg noodles for wonton soup and beef brisket, tables often shared.
Hung’s delicacies
Chiu Chow
Chiu Chow marinated goose and wok-hei-laced signature fried rice from a 50-year veteran chef in Causeway Bay.
4.2(117 reviews)
Ju Xing Home
Cantonese
Chef-owner Ng's crowded Portland Street stir-fry counter, famed for salt-baked Wenchang chicken that sells out fast.
Juno
Mediterranean Cuisine
Mint-green Sheung Wan bistro pairing house-made focaccia with Cote d'Azur seabass across Italian, Spanish and French plates.
Kai Kai Dessert
Street Food
Jordan's longtime dessert stall, now a Parkes Street shop, still spooning out tofu-skin ginkgo soup and black sesame classics.
4.2(5,745 reviews)
Kau Kee
Noodles
Gough Street institution since the 1930s, queues for shared tables and beef-brisket noodles in rich broth.
3.7(4,649 reviews)
Keung Kee
Street Food
Wan Chai street counter known for glutinous rice studded with cured sausage and duck liver, plus wok-fried rice rolls.
Kung Wo Beancurd Factory
Street Food
Century-old Sham Shui Po tofu shop, still grinding its own soy for silky, fragrant pudding.
4.0(2,888 reviews)
Kwan Kee Bamboo Noodles
Noodles
Cheung Sha Wan market stall where bamboo-pole kneading gives egg noodles their springy bite, best tossed with shrimp roe.
Kwan Kee Clay Pot Rice (Queen's Road West)
Cantonese
Sai Ying Pun claypot rice, scorched-crust and white eel the order to lead with, evening service only.
LAI's Kitchen
Cantonese
Neon-lit dai pai dong tribute on Thomson Road, with claypot rice and tea-scented crispy-skin chicken.
3.5(155 reviews)
Lau Sum Kee Noodle (Fuk Wing Street)
Noodles
Bamboo-kneaded noodles and prawn wontons from a Sham Shui Po shop running since 1956, now third-generation.
4.0(537 reviews)
Little Napoli
Pizza
Wan Chai's stone-oven Neapolitan pizzeria, Naples-imported ingredients and puffy, char-flecked crusts made to order.
Lucky Indonesia Restaurant
Indonesian
Three-decade-old Kwun Tong spot for chargrilled lamb, pork and chicken satay and lontong capgome with beef rendang.
4.1(353 reviews)
Lulu Baobao (Wong Chuk Hang)
Dim Sum
Handmade noodles and soupy xiao long bao from a glass-walled kitchen in a retro-styled Wong Chuk Hang dining room.
Mak Man Kee Noodle Shop(Jordan)
Noodles
Six-decade-old Jordan noodle shop famed for wonton soup, springy duck egg noodles, and shrimp roe as takeaway condiment.
4.1(3,805 reviews)
Megan's Kitchen
Cantonese
Wan Chai Cantonese comfort food, from claypot eggplant to dried mandarin peel beef patty, with set-menu rice and soup included.
4.1(477 reviews)
Po Kee
Cantonese Roast Meats
Roast duck leg over Lai Fan noodles at a 40-year Western District counter, worth the pre-opening queue.
Prof Chan's (Western District)
Hunanese
Hunanese wok hei on Queen's Road West, with farm-sourced chillies and a slow-braised pork elbow years in the making.
Putien (Lee Theatre Plaza)
Fujian
Fujian classics like braised noodles and seasonal razor clams or oysters, served in an easy-going Causeway Bay dining room.
4.4(1,006 reviews)
Samsen (Wan Chai)
Thai
Bangkok-style boat noodles simmered six hours, served in a bare-concrete Wan Chai noodle shop with a Thai kitchen crew.
Sang Kee
Cantonese
Wan Chai's salt-baked chicken institution since 1976, now in brighter Sunshine Plaza digs, same unfussy menu.
Sang Kee Foods (Western District)
Street Food
Queen's Road West stall serving Chiuchow-style marinated goose, nose to tail, from blood curd to gizzard.
Saya
Thai
Turquoise, rattan-lined Isan cooking in Tai Kok Tsui, from tangy laab moo to coconut-rich khao soi.
She Wong Leung
Cantonese
North Point veteran serving snake soup year-round, its herbal base changed with the seasons, plus home-style set menus.
Shek Kee Kitchen
Cantonese
Tin Hau's daytime noodle counter that turns into a home-style Cantonese kitchen by night, market-fresh and chef Shek-run.
Ship Kee
Cantonese
Old-school Cantonese barbecue and dim sum on Queen's Road East, now in a roomier Wan Chai perch.
Shugetsu Ramen (Central)
Ramen
Gough Street noodle counter known for tsukemen and a soup base fermented eighteen months in a century-old barrel.
Siaw
Thai
Open-kitchen Thai on Hart Avenue, colourful and pop-soundtracked, serving pad kra pao and coconut kha nom krok.
4.6(245 reviews)
Sing Kee
Cantonese
Old-school Cantonese cooking above Lyndhurst Terrace — salted chicken, curried tiger prawns, and pre-ordered double-boiled specialties.
Sister Wah
Noodles
Family-run Tin Hau counter for herb-braised beef noodle soup, brisket-tendon-tripe trio, shared tables and a six-table squeeze.
Tai Wai Dining Room
Cantonese
Red-lantern dining room in Tai Wai, serving dim sum favorites by day and tableside-seared maltose char siu by night.
4.0(1,112 reviews)
Tai Wing Wah
Cantonese
Yuen Long institution in red-and-gold decor, serving walled-village classics like five-flavour chicken and steamed sponge cake.
Tai Woo
Cantonese
Long-running Causeway Bay Cantonese standby, salt-baked sesame chicken and seafood drawing over a thousand diners a day.
Tak Kee Chiu Chou Restaurant
Chiu Chow
Second-generation Chiu Chow cooking on Belcher's Street, chilled mullet with Puning bean paste and pre-ordered lotus-leaf eel.
3.9(1,824 reviews)
Takeya
Japanese
Husband-and-wife yakitori counter in Hung Hom, grilling rare chicken cuts flown in from Japan.
Tasty (Central)
Noodles and Congee
Shrimp wonton, congee, and fried ribbon rice noodles with beef draw IFC office crowds to shared tables in Central.
Thai Pai Dong (Jordan)
Thai
No-frills Jordan storefront serving drunkard fried noodles and Wagyu boat noodles in rich pork bone broth, expect a queue.
Tim Ho Wan
Dim Sum
Sham Shui Po dim sum counter turning out baked barbecue pork buns and shrimp dumplings at brisk, budget prices.
4.2(5,822 reviews)
Tin Hung
Cantonese Roast Meats
Yuen Long roast goose shop since 2001, geese trucked in daily from Foshan and roasted to order.
Trusty Congee King (Wan Chai)
Noodles and Congee
Fish-broth congee with pork liver and scallop on Heard Street, a spotless Wan Chai standby for decades.
Tsim Chai Kee (Wellington Street)
Noodles
Wellington Street noodle counter with shared tables, queues for bouncy noodles topped with dace balls, shrimp wontons, or sliced beef.
Twins Liangpi Limited (Mong Kok)
Street Food
Hak Po Street counter for chilled glass noodles in secret chilli vinegar, topped with cucumber and peanuts, spice level your call.
4.6(398 reviews)
Uncle Quek
South East Asian
Barry Quek's Central homage to Singaporean childhood dishes, headlined by a shrimp-broth lobster laksa and cereal-crusted fried chicken.
4.6(167 reviews)
Wang Fu
Dumplings
Handmade Pekingese dumplings on Wellington Street, green onion mutton and tomato-egg among the standouts.
Wing Lai Yuen
Shanghainese
Hung Hom mall stalwart for Dan Dan noodles and whole mandarin fish, Shanghainese-Sichuan comfort in generous, shareable portions.
Yi Jia
Shanghainese
Shau Kei Wan's neon-lit take on Shanghainese and Sichuanese classics, from tangerine-peel pork ribs to playful mango soufflé.
Yuan is Here (Western District)
Taiwanese
Night-market-style Taiwanese street food on North Street, from braised pork rice to chewy oyster omelette.
Yue Kee
Cantonese
Sham Tseng roast goose from a family-run farm-to-table operation since 1958, chargrilled for smoky, crackling skin.