The 20 Best Restaurants in Hong Kong

A one-Michelin-star hole-in-the-wall on Stanley Street where the roast goose — lacquered, smoky, dripping fat over rice or lai fun noodles — costs a fraction of fancy Cantonese rooms. A friend would tell you: order the leg, expect elbow-to-elbow seating and abrupt service, and go off-peak or queue.

A 90-plus-year-old Gough Street noodle shop that many Hongkongers still call the definitive beef brisket bowl — clear-broth brisket or curry beef tendon over springy noodles, in and out in 20 minutes. Worth the queue. Caveats: closed Sundays, cash only, and it takes ad-hoc breaks, so have a backup plan.

Pakeeza is a highly-regarded halal Pakistani restaurant on the 2nd floor of Mirador Mansion in Tsim Sha Tsui, known for its curry buffet deals (around 150 HKD) with unlimited refills of 15+ curries, rice, and roti. Reviewers rave about the Lamb Biryani, paneer masala, lamb chops, and the quality of spices and flavors. The main caveat: it's tucked away on an upper floor of a shopping mall, so it takes some effort to find despite helpful signage.

A beloved casual spot in Tsim Sha Tsui famous for soup-filled pan-fried buns with crispy bottoms and juicy pork filling. The signature and truffle versions are both excellent, though reviewers prefer the classic; also try the giant wantons. There's usually a queue before opening, though it moves quickly, and the tiny shop tucked in a building walkway isn't fancy or particularly clean.

A beloved early-morning dim sum institution in Kennedy Town that opens at 5am and draws a loyal crowd of locals, taxi drivers, and night-shift workers. The har gow, siu mai, and egg tarts are all excellent and priced at old-school rates. It's cash only, seats fill up by 7am on weekends, and the experience is wonderfully unreconstructed.

Pici Central is an Italian restaurant in Central serving handmade pasta and seasonal dishes with exceptional service. Order the Orecchiette Nduja, Pappardelle Beef Cheek, or Burrata Cheese & Pantesca Salad, and don't skip dessert—the Tiramisu and Panna Cotta are standouts. The main caveat: it's extremely popular (4.9/5 from over 11,500 ratings), so expect it to be busy and book ahead.

Authentic Eastern European comfort food in Central, with standout dishes like rabbit, chicken Kiev, and borscht that impress even travelers familiar with the region. The cozy first-floor spot delivers genuine Ukrainian and Georgian fare with good portions, though you'll need to book ahead—especially on weeknights when it fills up quickly.

Mott 32 is an upscale Cantonese restaurant in Central known for exceptional Peking duck (carved tableside), smoked BBQ pork, and refined dim sum in a dramatic art deco setting. The roasted duck, black pepper prawns, and xiao long bao are standouts. Note that some signature dishes like the smoked BBQ pork require pre-ordering.

Refined Cantonese fine dining in Central that's earned Asia's best restaurant recognition. Signature dishes like aged preserved lemon fish, mud crab, camphor wood smoked goose, and an exceptional beef quartet in sour soup showcase deeply thoughtful cooking. Book well ahead—reviewers mention making reservations 3 months in advance.

Jordan's legendary cha chaan teng, famous for cloud-soft scrambled egg sandwiches, steamed milk pudding, and the fastest, brusquest service in Hong Kong — you'll be seated, fed, and billed in 15 minutes. A friend would absolutely send you. Just know: closed Thursdays, cash only, and the queue moves faster than it looks.

One of Central's last true dai pai dongs — a green-shed street stall from 1957 serving tomato beef instant noodles and crunchy honey-lemon buns under a tarp on Mee Lun Street. A friend would send you for the vibe as much as the food. Caveats: weekday daytimes only, closes mid-afternoon, and it shuts when it pours.

The Sham Shui Po branch of the dim sum shop once crowned the world's cheapest Michelin-starred meal — still serving the famous crispy baked BBQ pork buns at prices under HK$40 a basket. It's now a global chain, so temper expectations of discovery, but this working-class branch keeps the queues local and the food honest.

A Hong Kong landmark since 1942, Yung Kee is famous for its roast goose — crispy-skinned, juicy, and served with plum sauce — alongside classic Cantonese dishes like century egg with pickled ginger. The multi-storey dining room is a time capsule of old Hong Kong hospitality. Service can be brusque and the space is touristy, but the roast goose quality remains genuinely excellent.

A buzzy Vietnamese street food restaurant on Peel Street that consistently delivers bold, fresh flavours in a fun, casual setting. The pho, bun bo Hue, and crispy spring rolls are standouts, and the cocktail list is excellent. It gets packed on weekends and the no-reservations policy means you may queue.

Carat is a fine Indian restaurant in Tsim Sha Tsui serving authentic curries, tandoori dishes, and house-made naan that reviewers consistently praise for bold spicing and quality. Order the rogan josh, tandoori chicken masala, palak paneer, and their notably large naan breads—but be warned that naan portions are substantial, so don't over-order if you're also getting rice.

Duddell's is a sophisticated Cantonese restaurant and private members' club (with a public restaurant) set in a stunning heritage building, known for impeccable dim sum and an outstanding art collection. The barbecue pork pastry and steamed rice rolls are benchmarks of the form. It's a favourite of the city's creative and business elite — smart casual dress is expected.

Authentic Mexican restaurant in Wan Chai run by Chef Alejandro, earning consistent praise for vibrant, flavorful dishes like tamals, ceviche, and street tacos. The standout items are the pollo adobado tamal, fish Sayulita taco, and al pastor, with excellent cocktails and attentive service from staff like Amole. No specific caveats emerge from reviews, though it's a popular spot worth reserving ahead.

A classic open-air seafood restaurant on Lamma Island's famous restaurant row, where you pick your live seafood from tanks and have it cooked to order. The steamed garoupa, salt-and-pepper mantis shrimp, and clams in black bean sauce are excellent. Getting here requires a 30-minute ferry from Central, which is half the charm — go on a weekday to avoid crowds.

One of Hong Kong's oldest snake soup restaurants, Ser Wong Fun has been serving traditional Cantonese snake soup and claypot rice since 1895. The snake soup — a warming, collagen-rich broth with chrysanthemum petals — is a genuine cultural experience unique to Hong Kong. It's a no-frills, cash-only spot beloved by locals who know their heritage food.

Little Bao is a fusion restaurant in Central serving creative baos, burgers, and Asian-inspired small plates with fresh, made-to-order food. Try the fried chicken bao with Sichuan pepper, the signature chicken burger, or their bao ice cream desserts. The space is cramped and reservations are essential—walk-ins may face long waits.