209 Best Restaurants in Hong Kong, China

Popular with corporate types for its Exchange Square location, this two-level restaurant and bar serves modern American food with a Pan-Asian twist. Steaks, burgers, and stone-oven pizzas share the menu with miso black cod, zingy Asian-inspired salads, and char sui pork belly.

Faded decor, cranky waiters, and old men reading the newspapers: there's nothing fancy about Lin Heung Lau Tea House, but it's been doing great dim sum for years. Stop by any time after 6 am and fill up on such dishes as har gow (steamed shrimp dumplings) and char siu bao (barbecue pork buns), washed down with lots of tea.

Off Sai Kung’s main drag, this hidden gem stands out as one of the finer seafood joints for those in the know. Unlike its big and boisterous competitors, this tiny store has no flashy fish tanks outside and the number of seats is extremely limited, so it’s best to book in advance. The food, however, is a cut above the rest. Try the fish soup—a milky-white broth with a hint of sweetness. There’s also the famous deep-fried abalone dusted in chili and salt. Aside from seafood, Loaf On also serves an amazing deep-fried tofu dish that’s crisp and golden on the outside and silken, soft, and supple in the center.

Lobster and steaks top the bill at this classy grill in the Shangri-La Hotel. With a vibe that is at once formal and cozy, the restaurant features live jazz performances Tuesday to Saturday evenings and Sunday afternoons. For a luxe blowout, go for the seafood platter, where you can find Boston lobster, seasonal oysters, Alaskan crab, prawns, and fresh clams. 

Hidden inside the famous Stanley Market, this warm, intimate eatery is rarely discovered by tourists. You may feel like you’ve walked into someone’s house when you enter the dining room, but Lucy’s is a professionally run restaurant offering excellent home-cooked dishes made from the freshest ingredients. The menu has a Mediterranean slant and often features light salads and grilled meats or fish. Desserts, especially the pecan pudding, are not to be missed. More upscale than most of the beachside restaurants in Stanley, and with lots more character, Lucy’s is a perfect end to a relaxed day browsing in the market, and easily your best bet in Stanley.

Lung Jie is one of the more popular Thai restaurants in Kowloon City, and for good reason—the food is excellent and the flavors are authentic. They've got two branches in Kowloon City alone, with each one attracting a line during dinner hours. The extensive menu covers all the basics, from stir-fried pad thai noodles to hot-and-sour tom yum soup. For something a little more adventurous, try the raw prawns, which are topped with garlic and chilies and served with a deliciously spicy dipping sauce on the side.

In the running for Hong Kong’s most gorgeously-attired restaurant, this elegant eatery is named for its singular location in a grand old courthouse, part of the Central Magistracy block at Tai Kwun, Central’s former police compound-turned-lifestyle hotspot. Serving elegant, old-world British fare with elevated ingredients, meals at Magistracy might open with fresh oysters, smoked salmon or dressed crab, and progress to rare rib of beef, carved tableside and served with Yorkshire puddings. The gin and tonics here are some of the best in the city.

Inspired by New York’s 2nd Avenue Deli, with a gleaming tiled interior to match, Main St. Deli introduced traditional Big Apple neighborhood favorites to Hong Kong and found immediate popularity with visitors and locals alike. It continues to make lunch favorites such as pastrami on rye and hot corned-beef sandwiches. Reuben sandwiches and matzo-ball soup satisfy homesick New Yorkers. On the drinks side, kids can indulge in the wide variety of milk shakes, while the grown-ups enjoy the selection of American microbrews.

This 60-year-old restaurant is a Michelin Bib Gourmand joint known for its Cantonese wonton noodles and dry mixed noodles. The noodles are ultraspringy, while the broth is deeply fragrant and the prawn-filled wontons have the thinnest dumpling skin. Get a bowl of soup noodles with wontons, as well as a dry noodle with char siu or beef brisket to find your favorite.

The real test of a good Cantonese noodle shop is its wontons, and at Mak's they’re fresh, plump, and generously filled with whole shrimp. What started as a stall in Central in 1968 is now a small Hong Kong chain, selling not only wonton noodles but noodles with beef brisket, fish balls, and dumplings in soup.

Head to Mammy’s in Sheung Wan for her famously fluffy egg waffles: Hong Kong pastries with the appearance of bubble-wrap and the taste of sweet, egg-rich waffles. You can choose from a huge variety of sweet or savory fillings, from banana chocolate-chip to white sesame pork floss. Combine your dessert with creative Hong Kong-inspired drinks like a milk tea smoothie or salty lemon 7-Up.

This Tsim Sha Tsui takeaway spot for bubble-shape egg waffles is positioned right by the Star Ferry, making it the perfect breakfast or mid-day snack as you step off the boat. You can choose from a huge variety of sweet or savory fillings, from banana chocolate-chip to salted seaweed and corn.

Hong Kong’s top foodies swear by the steamed meat cake from this cheap and cheerful roadside eatery—the trademark dish consists of a towering mound of minced fatty pork that’s been drizzled in soy sauce and topped with a golden orb of salted egg yolk. But the meat cake is not the only thing that makes this place a worthwhile visit; also try the spicy “saliva” chicken (a classic Sichuan poultry dish named after its complex, mouthwatering flavors), spice-tossed lamb rack, and silken steamed egg with fresh crab. Come early though because it gets extremely packed at peak mealtimes.

For a dose of Indian and Nepalese food, head to Manakamana. The restaurant serves the essentials, like brightly colored curries and meat-filled steamed momo dumplings, as well as plenty of vegetarian options. There's also a decent selection of South Asian beers. Nepalese music completes the atmosphere.

This Terence Conran–designed dining room at the Mandarin Oriental mixes old-school elegance with elevated grill offerings like New Zealand grass-fed wagyu beef and even whole roasted pheasant. Start with fresh oysters and caviar, and finish with classic indulgent desserts.

This eatery has won rave reviews since the first outlet opened in Bangkok. The Hong Kong branch lives up to its predecessor's reputation and boasts a winning formula of slick decor, friendly service, and tasty, refined takes on authentic regional Thai dishes. You can start with char-grilled pork neck before moving on to one of the spicy-and-sweet soups or salads. The herb-laden duck and lamb curries are also recommended, as well as a stir-fried noodle dish to anchor the meal.

This takeout-only snack shop is extremely popular for its flavorful egg puffs that are crispy on the outside and heavenly soft and chewy on the inside. Wait time varies, though it usually averages around 30 minutes.

Pui O is famous for its beautiful beach, but not for its dining scene. This seaside restaurant, however, aims to change that by combining a laid-back surfer’s attitude with a reverence for top-quality cooking. Locally sourced ingredients feature heavily on the menu, which includes house-ground burgers and nachos made with pork wontons instead of tortilla chips. The restaurant also serves regionally brewed ales and cocktails designed to beat the summer heat.

Among Hong Kong's hundreds of hot pot restaurants, Megan's Kitchen stands out for its innovative soup bases that include tom yum cappuccino and Japanese miso tofu broths, as well as its handmade treats like kimchi dumplings and rainbow-hued cuttlefish balls. The corporate-looking decor is nothing to shout about, but the excellent service and lively vibe keep fans coming back. If you don't fancy cooking your own food, a range of tasty Cantonese dishes is also available. Wash it all down with the restaurant's impressive selection of tipples that includes Old and New World wines, Japanese spirits, and Chinese liquor.  

Come to Mian for the Chinese pappardelle—flat egg noodles that are great for holding thick, flavorful sauces. Enjoy these noodles tossed in sweet soy sauce and topped with plum-flavored spareribs and preserved vegetables. The restaurant also serves Taiwanese-style “QQ” noodles, which are made from potato starch and have a springy, al dente bite. If you’re up for it, order a side of crunchy pig’s ears to go with your bowl of noodles.

This old-school cha chaan teng (local café) has plenty of charm, since the decor hasn’t changed much since the ’60s. Try the famous baked-pork-chop rice or enjoy a slice of crispy French toast with a cup of milk tea. Although prices have gone up somewhat over time, the food still draws plenty of loyal fans.

It may look like your run-of-the-mill Hong Kong eatery, but that's where the similarities end. Here, you can taste authentic specialties that include squid, steamed shrimp, and shrimp paste fried rice---no wonder since it's located in one of Hong Kong's last traditional fishing villages. Also, even if you don't read Chinese, get the Chinese menu and use a translator. Like many places in Tai Po, there are two different menus with incongruous pricing.

With a Hong Konger who trained in pizza-making in Canada at the helm, a piano in the middle of the dining room, and a chunky cocktail list, this isn't your usual pizza parlor. The pies are made with top-grade Italian flour that's fermented for 48 hours and come in imaginative flavors like the Summer of Love 1967 piled with San Marzano tomatoes, Italian sausage, fresh sliced pineapples, and chili-infused honey. If you can't decide what to get from the overwhelming number of choices, head to the open kitchen at the front of the shop for inspiration.

One of Hong Kong's most successful high-end restaurant exports, Mott 32 has locations in cities worldwide. But this is the original, serving its trademark refined take on Chinese cuisine since 2014. The menu offers classic Cantonese, Beijing, and Sichuan recipes prepared with modern inflections: think applewood-roasted Peking duck and mapo tofu, a Sichuan classic, leveled up with lobster. 

This izakaya offers plate upon plate of yakitori and kushiyaki (Japanese-style skewered and grilled items) in a relaxed atmosphere. The ox tongue is exceptional—succulent, soft, and flavored with just the right amount of salt. Kushiyaki staples, such as chicken wings and shiitake mushrooms, are also excellent. Nightly specials are displayed on a chalkboard. And in true izakaya fashion, Nan Tei offers a well-ranging sake list to accompany the bite-sized noshes. It closes late, at 2 am most days, so it's the perfect place for a late-night meal.

Bright, white, and postindustrial, this smart Sai Ying Pun café is a buzzy place to brunch (think healthy, ingredient-packed \"buddha bowls\" and smashed avocado on sourdough toast), hang out with friends, or tap away on a computer while nursing a flat white and a pastry. NOC roasts its single-origin beans in-house; the rich coffee aromas whump you in the nose as soon as you enter the café.

Head chef Nurdin Topham has made it his mission to bring what he calls "nourishing gastronomy" to Hong Kong. His food—which is heavily influenced by Scandinavian cooking techniques—places emphasis on taste, nutrition, and sustainable eating. Ingredients are sourced from local farms whenever possible and are used in the restaurant’s two tasting menus. Dishes are tweaked regularly to reflect the season’s freshest produce, but dishes like heirloom tomatoes with king crab or Taiyouran egg with whole grains and shiitake mushrooms have become house favorites.

It’s hard to say what’s more impressive at the Grand Hyatt’s Cantonese showpiece—the interior design (two terraced levels boasting an incredible sense of space and motion), or the view over the harbor from the floor-to-ceiling windows. Unlike many harborside establishments, though, you don’t need a window seat to catch the view. The cuisine is traditional but excellent—order one of the signature barbecued meats and don’t be afraid to splurge on seafood. Or go for the Signature Menu to sample the restaurant's vast breadth and depth of Cantonese cooking techniques. Wine-pairing menus are available and there’s also a knowledgeable sommelier on hand to provide pairing suggestions—such as unique Chinese spirits—for specific dishes.

Tsim Sha Tsui is sometimes called Little Korea due to the number of Korean restaurants in the district; and while the number of Korean restaurants has dwindled after COVID-19, a few stalwarts remain, one of which is Outdark. This fried-chicken outpost from Busan, South Korea dishes out all the Korean classics, but the spicy cheesy chicken served on a stone platter is particularly tasty.

Against the romantic backdrop of Hong Kong’s twinkling harbor, this is the top spot in town for oyster lovers. More than 20 varieties are flown in daily and displayed around the horseshoe oyster bar, ready for shucking. The staff cheerfully explains the characteristics of the available mollusks and guides you to ones to suit your taste. Also on the menu is an excellent lobster bisque, as well as clams, mussels, crab, and fish in various preparations. The Dungeness crab cake is another standout, made with sweet and succulently delicious crabmeat. Wine aficionados are also spoiled for choice here, with the extensive wine selection that lines the walls.