You can't talk about Hong Kong without
talking about the food as it’s such an integral
part of the culture. Hong Kong is known
as the 'culinary capital of Asia', and as the
place where the eating cultures of East
and West meet. The sheer range on offer is
impressive in itself, with more than 11,000
restaurants to choose from.
This guide is designed to help your visit
to Hong Kong be as gastronomically
pleasurable as possible, and to introduce
you to the four main types of classic food
to be found here: congee, rice noodles,
noodles and rice.
According to Doreen Leung, the renowned
food connoisseur, congee has the advantage
of being both nutritious and easily
digestible. It is known for its healthy and
therapeutic properties over the centuries
and is also a great complement to a variety
of ingredients, like boiling congee served in
different combinations. Food critic William
Mark, on the other hand, loves rice noodles
for their versatility. "You can stir-fry them,
and you can use them in soup. Rice noodle
soup with braised beef, with its clear, pure
broth, brings out the taste and texture of the
noodles beautifully. Kinsen Kam, one of the
top ten figures in China’s Hotel & Catering
Business, prefers the humble noodle, an
important component in Chinese cuisine.
Originally from the Guangzhou region
of south China, noodles have moved into
mainstream Chinese cooking. They can,
says Kam, be used in so many ways, in a
soup or on their own: "Dried shrimp paste
noodles, braised beef noodles, noodles
with braised abalone...there’s something to
suit every taste." And then, of course, there
is rice... "In the past", says Yeung Koon
Yat, member of Le Club Des and Club’s
ambassador in Hong Kong, "rice would be
a major part of the diet: of course you need
other dishes to make a meal, but it would be
the rice that kept the hunger at bay. During
the war, people would consider a bowl of
rice with pork fat a feast."
Hong Kong has recently become  the
second Asian city to be awarded its
very own Michelin Guide. If that wasn’t
enough of a reason to visit, the city has
also just waived the alcohol duty. There
has never been a better time to come
and take part in the Hong Kong Food
and Wine Year, launched by the Hong
Kong Tourism Board. The festivities
include a spectacular Hong Kong Wine
and Dine Festival to be held from the end
of October to early November. There are
food and beverage offers and promotions
in popular dining areas all year round, that
will be downloadable from our dedicated
website, HKFoodandWineYear.com,
packed with essential information. Don’t
miss the chance to recognise Hong Kong’s
rich gastronomic heritage by celebrating
with a sparkling array of events throughout
the year.
Celebrity Profiles We have invited well-known gourmets and celebrities from all over Hong Kong, Ranging from delicate cuisines to local
Contents
Savour the Food . Embrace the Culture

Savour the Food . Embrace the Culture

Taiwan, Japan and South East Asia to share with us the restaurants they adore delicacies, every kind of food deserves
and endorse! Forty superb restaurants in the city specialising in congee, rice your sampling. So grab a bite of the true Chapter 1: Congee
noodles, noodles and rice are recommended to you, our honourable guests. Hong Konger’s lifestyle!
Congee Leaves You Satisfied p04-05
Chua Lam Annie Liu A Hunt for Boiling Congee p06-09
Well-known artist Annie has A Showcase of Congee p10-13
A n o t e d f o o d co l u m n i st an d
connoisseur in Hong Kong. been enticing followers not Restaurant Locations p14-15
Well-known for his gourmet only with her pretty face but
food appreciation and rich travel her outstanding acting performances. She is the
experience local and overseas, leading character in the popular TV series The Chapter 2: Rice Noodles
Mr. Chua knows everything about Taste of Happiness which is jointly produced
by NHK of Japan and RTHK of Hong Kong. Showcasing Rice Noodles p16-17
the city’s culinary arts and culture.
His food obsession knows no Rice Noodles in Soup p18-21
bounds and takes him to places Sakurai Keiko Wok-Fried Rice Noodles p22-24
where the delicious exists.
With her affection for Hong Steam Hot Rice Rolls p25-27
Kong’s gastronomic delights
and the city’s vibrant culture,
Restaurant Locations p28-29
Keiko is a long-time Hong Kong resident.
Fluent in both Mandarin and Cantonese, she
is a cookbook author, food columnist, a noted
Chapter 3: Noodles
dietitian and a culinary teacher. All-Round Noodles p30-31
Classic Noodles p32-37
Hiroki Narimiya Superb Stir-Fried Noodles p38-40
Hiroki is a popular male
artist in Japan who has been
Original Cart Noodles p41-43
Jacky Yu appointed the 'Ambassador Restaurant Locations p44-45
for Hong Kong-Japan Tourism Exchange Year'
Jacky is a Hong Kong star chef. by the Hong Kong Tourism Board to promote
A food and wine enthusiast, he local gourmet food. Chapter 4: Rice
gave up his job in graphic design
The Joy of Eating Rice p46-47
to set up his first private kitchen
popular for its innovative dishes
Michael Lam High-Class Fried Rice p47-50
and creative presentations. Jacky Michael is a typical bon Rice with Barbecued Meat p51-53
currently writes a food column in vivant who loves travelling
magazines, hosts TV programmes across the globe to discover Steamed Rice in Lotus Leaf p54-57
and leads culinary classes. the best eats, whether they come from roadside Restaurant Locations p58-59
stalls or five-star restaurants. He is a former
radio host and columnist on Hong Kong’s
dining scene. Tea Cafés & p60-61
Fast Food Shops
Elaine Daly Dining Itineraries p62-63
Miss Malaysia 2003, Elaine
used to stay in Hong Kong Dining Tips p64-65
and has a luminous presence
in the local modeling industry. Even after Concept and Production:
returning to Malaysia, she still has fond Weekend Weekly
memories of Hong Kong. Reported and Written by:
Creative Services Team, Weekend Weekly
Disclaimer The production, concept and publication of this guide are by Weekend Weekly with full support from the Hong Kong Tourism Board. The Hong Kong Tourism Board disclaims any Photographs by:
liability as to the quality or fitness for purpose of third party products and services; and makes no representation or warranty as to the accuracy, adequacy or reliability of any information contained herein. Photo Department, Weekend Weekly
All information in this guide are reported as of February 2009 and are subject to changes made by relevant parties. Should there be any enquiries, please contact the product or service providers
Designed by:
accordingly. While every effort has been made to ensure the accuracy of the information in this publication, the Hong Kong Tourism Board and Weekend Weekly accept no responsibility, for any
obsolescence, errors or omissions contained herein.
Art Department, Creative Services Team, Weekend Weekly

02 03
Savour the Food . Embrace the Culture

Savour the Food . Embrace the Culture

Congee
Ordinary-looking and simply cooked,
congee is hardly a feast for the eyes
among a variety of other gastronomic delights.
Despite this, Hong Kong people are inexplicably fond of it.

Leaves You Satisfied

[Pinyin] zhōu
Congee, commonly eaten for
breakfast, is a thin porridge
made with rice or any cereal
boiled in water.
A congee meal served hot and soft brings satisfaction and renews
your energy. While it has always been seen as a kind of healthy
breakfast that starts off one’s day, Hong Kongers have made it into
a major meal in itself with a variety of tasty ingredients that they
eat around the clock, throughout the year. This chapter introduces
the different kinds of congee you can find in Hong Kong.
Its ever-changing tastes are beyond words. So, why don’t you
try a bowl of our wonderful congee?

04 05
Savour the Food . Embrace the Culture

Savour the Food . Embrace the Culture

A Hunt for
Boiling
Cantonese-Style Boiling
Congee is commonly called 'rice
Congee with preserved eggs and lean meat is porridge' in Mainland China.
my favourite, it is simply tasty!
Annie Liu However, it means more than
Located in Central, Lo Fu Kee’s master chef has insisted on that in Guangdong Province.
starting the preparation work for congee at 3am daily for Especially for people in Hong
the past 50 years. Using old Thai rice, crushed preserved
eggs and fish bones, a hot bowl of this soft-textured congee
Kong, both the choice of
is a wake-up call in the morning. No wonder it made the ingredients and the cooking
prestigious Michelin list. Law Fu Kee Noodle Shop P14 1a method of boiling congee
Congee
Congee
involve hard work. 'Boiling',
in Cantonese refers to putting
fresh raw ingredients into the hot
and continuously boiling plain
congee, their flavours enhancing
the soft-textured congee. With
just a sip, its warmth creeps
through your body.
Trusty Congee King’s fish soup congee is extra
ordinary, Rabbit Fish Coogee is my recommendation.
Jacky Yu
A shop specialising in serving MSG-free congee cooked
with fresh fish soup. Hong Kong people love seafood
and eat all kinds of fish, even fresh rabbit fish is carefully
selected for the congee. The meat is sliced off the bones by
hand every day to ensure that every single bite is nothing
but tantalising. Trusty Congee King P14 1b

06 07
Savour the Food . Embrace the Culture

Savour the Food . Embrace the Culture

Sang Kee is my favourite congee shop. Their congee is the best in town.
Chua Lam
"Sang Kee is a small old shop in an alley located in Sheung Wan. It is
difficult to locate, yet people are attracted by its famous reputation",
says noted food critic Mr. Chua. At lunchtime, Sang Kee is
always crowded with customers waiting for seats
or takeaways. They all come here for the
fragrant and soft congee with its varied
ingredients, especially the rare air
bladder variety which is rarely
available and in limited supply.
You can order whatever
favourite ingredients you
fancy.
Sang Kee Congee Shop P14 1c

Whenever I want a light meal,

I think of a bowl of steaming hot congee.
Annie Liu
Local celebrities and the city’s elite have long
been fans of the Prince Restaurant, recently
cited by the Michelin Guide. Known for its
excellent dishes with abalone, ginseng and fish
maw, its congee brings total satisfaction to
its customers. Every day, its chef spends three
hours cooking the plain congee to ensure a soft
porridge. The carefully selected ingredients make
for a distinct congee flavour. Such delectable
choices include Congee with Crushed Meat of
Leopard Coral Grouper and Congee with Kudzu
and Red Dates. With a panoramic view of Victoria
Harbour, diners can watch
the ferries and with the giant
skyscrapers serving as a
stunning backdrop, this
is a marvellous Hong Kong
showcase.
Prince Restaurant P14 1d

A majestic view of Victoria Harbour

"Whatever the combination is, Sang Kee’s congee is and the restaurant's stylish interiors
always tasty", Mr. Chua says with a smile. delight diners.

08 09
 A Showcase of
Congee
Savour the Food . Embrace the Culture

Savour the Food . Embrace the Culture

Sun Kau Kee’s hotpot ingredients
are apparently the same as the
usual congee ingredients, yet they
make a clear difference.
Jacky Yu

Don’t forget to have a sip of the congee having

the essence of all ingredients’ flavours. You’ll find
it extraordinarily fresh and delicious.

Hong Kongers love hotpots, regardless of the season. Sun

I began coming here when I was young for the congee,
Kau Kee is aware of this and as such, has introduced its
I love its friendly environment.
customers to a brand new style of congee-based hotpot. Michael Lam
Ingredients include hand-cut beef, tender grass carp and
Nathan Congee and Noodles in Jordan may not be
rare pork heart. Chicken is another choice for its tender
world-famous, but it is certainly a favourite with
meat. Thanks to all of these fresh ingredients, the congee
many foodies. Its congee choices are prepared
is amazingly fresh and delicious!
traditionally, such as Congee with Chicken Pieces
Sun Kau Kee Noodle P15 1e
and Congee with Fish Fillets. Its motto is gimmick-
free and simply put, 'Genuine skills, genuine
ingredients. Never compromise quality for price.'
No wonder, it has attracted so many local and
foreign celebrities over the years. The cheerful
waiters ably represent Hong Kong’s hospitality.
Nathan Congee and Noodle P15 1f

10 11
Savour the Food . Embrace the Culture
For Hong Kong side, we have Sang Kee.
For Kowloon side, we have Fuk Kee!
Chua Lam
Owner Mr. Ho insists on using fresh ingredients
and over the years in almost six decades this has
earned him the reputation of providing quality
food. He believes 'No hard work, no good food'
and emphasizes the key to make wonderful
congee is rice quality, the right cooking time
and exquisite ingredients which is a family trade
secret. Never oily, the goose has a crispy skin
and a fragrant aroma, giving a sharp contrast to
the light-flavoured congee, and each providing
distinct tastes. Fuk Kee P15 1g
Except Congee with Roast
Goose, Congee with Pork All the seats are taken by
Liver at Fuk Kee is also worth neighbourhood patrons and
tasting. the admiring clientele.
12
Savour the Food . Embrace the Culture
Chan Kan Kee’s dishes are made in the most conventional Chiu Chow-style.
I recommend the Baby Oyster Congee as well as the Marinated Goose. Jacky Yu
For over 60 years, this authentic Chiu Chow-style restaurant upholds
Best
Match their premium food quality. Their Baby Oyster
Congee is prepared conventionally: for starters,
the pork bones and calamari are stewed for a long
time to make the soup. Rice, minced meat and
baby oysters fresh from Shantou every day will
then be added. Its congee is flavoured with the
owner’s genuine passion for preparing superb
food. Its famous Marinated Goose and Scrambled
Eggs with Baby Oysters forms a perfect match
with the congee. Chan Kan Kee Restaurant P15 1h
Owner Chan Kwok Leung (left) serves friendly and
is committed to providing ingredients of the highest
standard. Loyal customers have favoured his great
food for over 10 years.
13
Savour the Food . Embrace the Culture

Savour the Food . Embrace the Culture

Congee Joh
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Nathan Road
7 Heard Street, Wan Chai, Hong Kong 1f. Nathan Congee and Noodle
2882 3268 11 Saigon Street, Jordan, Kowloon
11am – 11pm (Mon to Sat); 11am – 10pm (Sun) 2771 4285
He

MTR Wan Chai Station Exit A4, turn right and walk
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7:30 am – 11:30pm
down Hennessy Road for about 10 minutes
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HK$60 Cheong Lok Str
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MTR Sheung Wan Station Exit A2, turn right and

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2858 0033
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= Address = Telephone = Opening Hours = Transport = Average Budget Per Head

14 15
 Rice
Showcasing
Savour the Food . Embrace the Culture

Savour the Food . Embrace the Culture

Noodles
Rice Noodles are like an artist’s blank canvas that
acts as the foundation to many great dishes.
Rice noodles versatility and flexibility closely mirror the characteristics of
Hong Kong people’s ability to successfully adapt to change.

This chapter introduces rice noodles cooked using different

methods, including Rice Noodles in Soup, Wok-Fried Rice Noodles
and Steaming Hot Rice Rolls favoured by Hong Kong people.
Discover and enjoy the wide array of visual and gastronomic
[Pinyin] fěn the world-famous diversity
pleasures thanks to
Rice noodles are noodle strips
made of rice which is vastly grown
in South China. It is a staple food in
of Hong Kong’s cuisines.
Guangdong and South East Asia.

16 17
 Rice Noodles
Savour the Food . Embrace the Culture

Savour the Food . Embrace the Culture

in Soup

The texture of Lai fen is similar to that of thicker rice vermicelli. But as it’s made
from pure rice paste, you can feel the strong scent of rice in it. Jacky Yu
Having participated in the series 'The Taste of Happiness' which is jointly shot
in Hong Kong and Japan, I understand the story behind and affection between Pronounced Lai fen in Cantonese, this is a kind of round-
the Hong Kong people and fish ball rice noodles. It seems that I have a closer shaped rice noodles. Empty seats are hard to come by
relationship with fish ball rice noodles now. Annie Liu almost all day with the crowds flocking to enjoy the lai fen
handmade daily by the master chef. To make these special
Hong Kong people eat fish ball rice noodles as the Japanese noodles, rice is first grounded and its powder is made into
eat udon, while the Taiwanese eat beef noodles. All of paste. The concentrated paste is then poured into a metal
them are filled with childhood memories and feelings cylinder, punched with holes
of home. Sun King Kee handmakes fish balls every day in the bottom, for compression
using fresh sea-fish like swamp eel, mackerel, baby eel and into strips of Lai fen. Whether
wat chai, the fish balls are Lai fen is matched with deep-
wonderfully springy and fried crispy cuttlefish rolls or
tasty. It is no wonder that 50 spareribs in vinegar, its light
catties are sold daily. Today, flavour is always distinct.
the family’s third generation Dai Kee P28 2b
operates Sun King Kee and
its magnificent history is
etched in the 1940s decor
that adorns the shop.
Sun King Kee Noodle P28 2a

18 19
Savour the Food . Embrace the Culture

Lok Yuen has been open for many years but the quality of its signature
beef balls remains superb. Well done! Chua Lam
From cattle farming to factory production to retail sales, Lok Yuen
makes beef balls all on its own. Persistence in using beef
without any other meat gives every handmade beef
ball the real taste of beef. They also constantly
create new flavours such as Beef Ball with
Black Pepper and Beef Ball with Fish
Maw. Recently, they also made Pork
Balls with Valuable Abalone. The first
to put abalone in a pork ball, Lok
Yuen knows no boundaries to its
gourmet.
Lok Yuen Beef Ball King P28 2d

Do You Know?
The Art of Making
Kau Kee’s beef brisket is undeniably tasty!
Jacky Yu Great Pork Ball
From humble beginnings as a roadside stall 80 years
ago, Kau Kee is now a reputable restaurant highly
with Abalone
regarded for its beef brisket in broth. Kau Kee has
earned plaudits from local and foreign media. Patrons You can see clear The juice completely fills the centre of
come from around the world and even famous movie air holes as it is
handmade.
the pork ball. Better have a small bite
to sip the soup first and continue to
stars like Nick Cheung and Takeshi Kaneshiro are its finish the remaining part.
regulars. Its main attraction is its tender and springy beef
brisket cooked with
a secret recipe and its
flavourful broth stewed
with Chinese herbs
and beef bone. This
delectable combination
is served with soft and
flimsy rice noodles.
Happy eating!
Kau Kee Restaurant P28 2c

Each pork ball is filled with a big dice

of fresh abalone. Its abundant filling will
leave you satisfied.

20 21
 Wok-Fried
Rice Noodles

Savour the Food . Embrace the Culture

Savour the Food . Embrace the Culture

It was my happiest moment to dine out at Tai Ping Koon when I was a kid.
The dishes in Swiss sauce were my favourites. Michael Lam
The 'Swiss sauce' of Tai Ping Koon Restaurant enjoys great
popularity among locals and Westerners. Once upon a time, a
foreigner went to Tai Ping Koon in Guangzhou and ordered
'Sweet Marinade Chicken Wings'. After eating, he exclaimed,
"Sweet! Sweet! Good!" The waiter mistook the word 'sweet' as
'Swiss' and told his boss about it. Since then, 'Sweet Marinade
Chicken Wings' was renamed 'Swiss Chicken Wings' by Tai "Please come again next time!"
says Mrs. Chui, owner of Tai Ping
Ping Koon. After a hundred years of operation, it still spends five Koon. She is always affectionate
hours a day cooking the 'Swiss' sauce with premium light soy with customers.
sauce, chicken bones, carrots, onions, spices and a sauce with
essences accumulated over the last few decades. It
is undeniably fragrant and irresistible.
Tai Ping Koon Restaurant P29 2f

Ho Hung Kee uses lard to cook its Stir-Fried Rice Noodles

with Beef. That’s why I appreciate it!
Chua Lam
Founded in 1946, Ho Hung Kee refuses to open
any new branches despite their flourishing business.
Second generation successor, Mr. Ho Kwun Ming,
explains this is to ensure high standard of food
quality and consistency. Ho Hung Kee employs
a time-honoured method with lard to stir-fry rice
noodles with beef. Every strip of rice noodles is
wholly coated with the restaurant’s secret recipe
magic sauce. Every slice of beef is fresh and tender.
Ho Hung Kee Congee and Noodle Shop P28 2e
Do You Know?
The Rise in
Hong Kong-Style
Western Restaurants
The unique cuisine of Hong Kong-style western
restaurants originated during the old British colonial
times in the territory. The cuisine is special because it
represents the fusion of Chinese and Western culinary
cultures. By further adding local flavours, it shows a The restaurant’s deco makes you feel you are back
As the restaurant has limited space, it’s better to go there miniature version of Hong Kong’s history and culture. in the 1940s.
between 3pm - 6pm to avoid a long wait for a seat.

22 23

Savour the Food . Embrace the Culture
Next time when I visit Hong Kong, I have to try the rice vermicelli.
Hiroki Narimiya
Recommended by the Michelin Guide, one should
definitely try West Villa’s famous Stir-Fried Xinzhu Rice
Vermicelli with Crab Meat. Upon ordering, a waiter
will wheel in a trolley laden with ingredients led by crab
meat, shrimps and shreds of Jinhua ham and stir-fried in a
Chinese style pot in front of the customers. The threads of
rice vermicelli do not stick together, are dry enough and
palatable. West Villa is also famous for its Cantonese-style
dim sum such as Silhouette on the Snow and Steamed Bun
with Barbecued Pork Filling. West Villa Restaurant P29 2g
24
Steam Hot
Rice Rolls
Savour the Food . Embrace the Culture
In today’s Hong Kong, it’s not easy to find a shop like Tong Kee
which specialises in one kind of food.
Jacky Yu
There are not many shops in Hong Kong renowned
as rice roll experts. Tong Kee, founded in the 1980s,
is one of the best offering as many as 38 kinds of
rice rolls. Apart from traditional ones like Rice Rolls
with Fresh Shrimps, Rice Rolls with Roast Pork and
Rice Rolls with Beef, there are unusual varieties like
Rice Rolls with Pork Liver and Rice Rolls with Roast
Duck. Its steam cabinet, which produces heat three
times higher than those of other restaurants, makes rice
rolls especially fragrant, smooth and translucent. It is
always crowded once it opens from 7pm to 2am.
Tong Kee Steamed Vermicelli Roll Specialise P29 2h
Despite its inconspicuous
location, Tong Kee is always
busy.
25
Savour the Food . Embrace the Culture

Savour the Food . Embrace the Culture

Japanese are rice lovers. However, there is no food made from rice paste
in Japan. Rice rolls in Hong Kong bear a strong and aromatic scent of rice.
Japanese tourists will love it. Keiko Sakurai
With Western-style interiors, One Dim Sum
defines unconventionality by operating in
the mode of a fast food shop. Yet, it adopts
the most traditional way to make hand-
pulled rice rolls which is hot, delicate and
delectable. The owner, Mr. Yeung, explains,
"Dim Sum is the quintessential Cantonese
food, but it can only be found in Chinese
restaurants. Rejuvenating the shop’s image
could bring in young customers and let
them eat in a more relaxed atmosphere".
One Dim Sum P29 2j

I have never thought that such paper-thin rice rolls

can wrap such a wide range of food items.
Annie Liu

Lung King Heen at the luxurious Four Seasons Hotel

is the only restaurant in Hong Kong to receive three Do You Know?
How to make hand-pulled rice rolls
Michelin stars. Commanding spectacular views of
Victoria Harbour, the atmosphere is modern and stylish,
featuring embroidered glass screens and silver-plated
ceilings from Italy. Must-try items include a series of rice
rolls with prestigious seafood fillings, available only on
Saturdays, and baked whole abalone puffs. There are also
many deliciously affordable Chinese dim sum and other
delectable dishes on weekdays. Lung King Heen P29 2i

1Pour the rice paste

Its panoramic views of
Victoria Harbour are also
breathtaking and have
become a hot spot for
both locals and visitors.
2
Before the rice
3
When the rice paste is
4
Cut into portions. Roll
onto the steam cloth paste solidifies, steamed and appears them skilfully into rice
which has been placed add the ingredients translucent, remove the rolls. Serve hot.
on top of the steamer. evenly. steam cloth. The shape
of the rice rolls is initially
formed.

26 27
 Rice
Noodles
Savour the Food . Embrace the Culture

Savour the Food . Embrace the Culture

oad
ville R
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2a. Sun King Kee Noodle 2f. Tai Ping Koon Restaurant
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7 Gage Street, Central, Hong Kong 40 Granville Road, Tsim Sha Tsui, Kowloon.

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2541 6647 S
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Road
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Street for about one minute eron

Cam Road and walk about six minutes
Lyndhurst Terrace HK$40 HK$120

Ja
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Nathan
Ja
Ba
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2b. Dai Kee

Portlan
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’s Shop 101 – 102, 1/F, Lee Gardens Two, 28 Yun Ping Road,

Road
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384 Portland Street, Prince Edward, Kowloon es Causeway Bay, Hong Kong
ce

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nt
2787 1397 / 2787 1398 Yu 2882 2110

Pennington Street
nP
9am – 11pm ing 11am – 12mn (Mon to Sat);

t
st Ro
MTR Prince Edward Station Exit C2, turn right and o ad We ad 10am – 12mn (Sun & Public Holidays)
walk about five minutes Ed ward R
Prince MTR Causeway Bay Station Exit F and walk down Yun
HK$40 Ping Road for about three minutes
HK$200

2c. Kau Kee Restaurant tra

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Yuen
21 Gough Street, Central, Hong Kong adC
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t
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No telephone service sR 26A – 26C, Man Wui Street, Yau Ma Tei, Kowloon
en’
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treet
12:30pm – 7:15pm; 8:30pm – 11:30pm (Mon to Sat); 2710 7950 Man Y
ing S
Closed on Sundays and Public Holidays 7pm – 2:30am (Mon, Tue, Thu to Sat); treet

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MTR Sheung Wan Station Exit E2, go straight down until reaching Kau Close on Wednesdays and Sundays
U Fo
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Man S
Wai Yuen Tong, then walk uphill for about three minutes MTR Jordan Station and take a taxi. Trip costs about HK$20
HK$50 HK$40
Gou Man
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treet treet
Fina
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Four Seasons tree
ng Street Hotel t
Shantu
2d. Lok Yuen Beef Ball King 2i. Lung King Heen
4/F, Four Seasons Hotel, 8 Finance Street, Central, Hong Kong
Fa Yue

11 Fa Yuen Street, Mong Kok, Kowloon.

3196 8880
Tung C

2384 0496
12nn – 2:30pm, 6pm – 10:30pm (Mon to Sat);
n Stree

10am – 3:30am 11:30am – 3pm, 6pm – 10:30pm (Sun and Public Holidays)
hoi Str

Ma

MTR Mong Kok Station Exit E2 and walk down MTR Hong Kong Station Exit E1, go to the ifc mall and walk
t

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Nelson Street for about 7 minutes about two minutes

at S

HK$50
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2e. Ho Hung Kee et 2j. One Dim Sum

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Playin
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Mong Kok, Kowloon

eson

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2 Sharp Street East, Causeway Bay, Hong Kong

Fa Yu
2789 2280 / 2789 2180
t
Math

2577 6558

Tung
11am – 1am (Mon to Fri);
11:30 am – 11:30pm

en Str
10am – 1am (Sat, Sun & Public Holidays)

Choi S
MTR Causeway Bay Station Exit A, turn right to MTR Prince Edward Station Exit A, turn right and walk
Matheson Street and walk for about three minutes

eet
st about three minutes
t Ea

treet
HK$80
tree HK$60
rpS
Sha

28 = Address = Telephone = Opening Hours = Transport = Average Budget Per Head

29
Savour the Food . Embrace the Culture

Savour the Food . Embrace the Culture

Noodles are one of the staple food in Hong Kong.
The city’s love affair with noodles
can be gleaned from the stacks of instant noodle cups in homes
and the noodle shops found on every street corner.

Whether you’re having Dandan, cart noodles,

or stir-fried noodles, you can be sure Hong Kong
meets your needs. Read on to learn more about

Noodles
the wonderful world of noodles.
All-Round

[Pinyin] miàn
Noodles are commonly described as narrow, ribbon-like strips of dried dough, usually
made from flour, eggs, and water and are shaped through rolling, kneading, pulling or
pressing. They come in all shapes and sizes - thick or thin, flat or round; cooked, stir-fried,
braised or deep-fried, they can be transformed into many fabulous dishes.

In Hong Kong, the traditional craft of noodle making is still preserved and is best exemplified
by our very own handmade bamboo-pressed noodles. Mr. Lau, the only bamboo-pressed noodle
master in town, shows us how to make these well-loved springy and crunchy noodles.

1 2 3 4 5 6
Put the dough in
Press evenly with the the machine and
Add duck eggs and appropriate Mix all the ingredients well and bamboo cane until the compress to get the Machine-cut the flattened Coil the noodle strips into
amount of lye to the flour. knead the flour to make dough. dough is springy. correct thickness. sheets into noodle strips. even portions.

30 Special thanks: Lau Sum Kee Noodle

31
 Classic

Savour the Food . Embrace the Culture

Savour the Food . Embrace the Culture

Noodles

Food either tastes good or bad regardless of how conventional or unconventional it is!
Tsang Chiu King, Executive Chef of Chinese Cuisines, Langham Place Hotel
The bamboo cane-pressed noodles of Lau Sum Kee don’t stick together.
They are so springy and have the consistency I love! Having received the 'Best of the Best Culinary
Chua Lam Awards' from the Hong Kong Tourism Board,
Opened in 1956, business has been going so well that Michelin Star winner, Ming Court, is one of
they opened a branch near the original outlet to meet the few upscale restaurants located in bustling
the increased demand. The Lau family continues to be Mong Kok. Only five years old, it has received
steadfastly committed to providing customers with their impressive reviews from the town’s most respected
handmade bamboo cane-pressed noodles. Each strip of food connoisseurs. Its Executive Chef Tsang Chiu
noodles is flavoured with the passion and dedication of King, backed by 30 years cooking experience,
the owners ensuring that this Hong Kong classic style ensures every dish bears his signatures of delicate
of noodles is preserved. Lau Sum Kee Noodle P44 3a presentation and exquisite taste. Ming Court P44 3b
Best Pairings for
Noodles
Do You Know?
Let’s
Wine and Dine!
To intensify the taste of Braised E-Fu Noodles
with Abalone Slices, Ming Court recommends
that this dish be paired with a bottle of Pinotage
2002, Fairview, Primo, Paarl, South Africa. The
freshness of abalone is enhanced when enjoyed
with this full-bodied, fruity and slightly spicy
wine.

32 33
Savour the Food . Embrace the Culture

Savour the Food . Embrace the Culture

Wing Lai Yuen is a superb noodle maker. Its
Only a smooth and springy feel make for skilled noodle masters make the best noodles
a good La Mian. Crystal Jade has always most suitable to the different seasons.
maintained its high standard. Chua Lam
Michael Lam The signature Dandan Noodles of
Lanzhou La Mian masters are on stand-by Wing Lai Yuen were first created
at Crystal Jade La Mian Xiao Long Bao to by the common folk in Sichuan.
make hand-pulled noodles upon customer’s Today, noodle masters make
order. How the chefs make the uniformly fresh, slim and silky noodles by
shaped hand-pulled noodles is a piece of hand every day. When served
delicious art. By using such ingredients as a hot bowl of these tasty
pork tailbone, mature chicken, Jinhua ham noodles, the combined aroma
and dried tangerine peel gives the stock its of pork bone soup and peanuts
aromatic and intense flavour. It’s no surprise emerges. Other ingredients
the restaurant made it into the prestigious such as shredded white radish
Michelin Guide. and minced meat are added to
Crystal Jade La Mian Xiao Long Bao P44 3c the Modern Dandan Noodles to
make the dish creamier and more
palatable. Wing Lai Yuen P44 3d

Do You Know?
How to Make the Perfect
Hand-Pulled Noodles

Noodle Strips: To ensure a high standard,

noodles should be freshly made on demand so
they will be springy and smooth and keep the
flour's natural taste.
Noodle Dough: The well-kneaded dough will only
keep for four hours, otherwise it will lose its doughy Many local and foreign media have sampled his fare, while
taste. Wing Lai Yuen has also been well received by the public. A
Located near the harbour, a sunset is the best company multi-award winning restaurant, this place is the definitive
for customers to enjoy this dish. Hong Kong eatery.

34 35
 Savour the Food . Embrace the Culture
Savour the Food . Embrace the Culture

Wonton noodles are up there in the list of classic

Cantonese snacks. Although wontons from different
shops are flavoured in their own styles, its meat filling
should always be fresh and its taste always distinct
and at the same time well-blended. Weighing one
'qian' and three 'fen' (equivalent to 6.5 grams), each
piece of wonton is filled with fresh water shrimps
and semi-fat pork. With its bite size just right and the
soup aroma lingering on your taste buds, wonton will
surely whet your appetite!
Tasty Congee and Noodle Wantun Shop P44 3f

Tasty Congee and Noodle is carrying forward

the Hong Kong tradition in wonton-making
with its modern image. Chua Lam

Do You Know?
How to Make
Limited
Outstanding wonton noodles should be refreshing and not
glutinous. Most importantly, they should be served hot. the Best Wonton
Supply Jacky Yu
Wonton noodles are among the classic Hong Kong dishes. Cooked wonton wrap is velvety, soft, thin and
translucent enough to show the filling.
Noodles, stock and wonton filling should be selected and
matched with great care to get that perfect wonton noodle
soup. To ensure quality, Chee Kee owner Mr. Wong makes
surprise visits to his shops and checks out the noodles
himself. Simply match the noodles with the traditional bite-
sized wonton, and you will find it quite extraordinary!
Chee Kee P44 3e

A unique trait of Chee Kee is its limited The rule of thumb in wonton
size, so that waiters can serve the hottest making is a 7:3 ratio, i.e. seven
noodles to customers at the fastest portions of fresh shrimps with
speed. three portions of pork.

A little 'tail' at the end makes it

look like a swimming goldfish.

36 37
 Superb Stir-Fried
Noodles
Savour the Food . Embrace the Culture
The restaurant serves delicious and mouth-watering dishes in
a comfortable setting. Its Gold with Distinction Award-winning
dish, Dragon on the Snow, is a must-eat item!
Elaine Daly
Chosen by the Michelin Guide as a gourmet restaurant, The Royal
Garden Chinese Restaurant takes after a traditional Chinese
courtyard. With a small bridge over a flowing stream and
screens with Chinese-style embroidery, there is a familiar
comfort in these surroundings. To create the Best of the Best
Culinary Awards Gold with Distinction Award-winning
dish, Dragon on the Snow, slim noodles are stir-
fried and further simmered in stock. Topped
with fried egg white and lobster meat, the
dish is smooth and elegant.
The Royal Garden Chinese Restaurant P45 3g
The Royal Garden Chinese Restaurant
has brown, gold and beige motif colors
to evoke an elite and elegant mood.
38
Savour the Food . Embrace the Culture
Manor has specially employed a team of
cooks to make whole-egg noodles. The fine-
textured slim noodles are my favourite.
Jacky Yu
Don’t be surprised if you run into veteran movie and
TV stars like Susanna Kwan and Sam Hui at Manor
Restaurant, aka the 'Celebrities’ Dining Room'. Manor
first created its signature dish, Stir-Fried Noodles in
Soy Sauce, 20 years ago and it has since been served
numerous times to its local followers. Strips of noodles
that do not stick together
and are evenly coated with
the restaurant’s special soy
sauce.
Manor Restaurant P45 3h
Perfect
Match
39
Savour the Food . Embrace the Culture

Savour the Food . Embrace the Culture

Original
Cart Noodles
Cart Noodles have been a local favourite of
Hong Kongers since the 1950s.
As living standards had yet to prosper during those times,
cart noodles offered an inexpensive dining option.
These noodles started with the appearance of
I like going to Chinese teahouses because I like Cantonese-style dim sum and dishes. street hawkers with their carts laden with noodles
Stir-fried noodles with sliced pork is my all-time favourite. and various ingredients, hence its name.
Sakurai Keiko Cart noodles are unique because they can
Cantonese people believe that 'boiling water makes good be matched with a wide array
tea' and 'a cup of tea is the best company of dim sum', so of ingredients such as pork blood cubes,
at Lin Heung Tea House, each customer is served with a pork skin, turnip, hot
small teacup of hot tea. Aside from its traditional way of and spicy chicken wings
making tea and dim sum, the restaurant is famous for its and cuttlefish patties.
Stir-Fried Noodles with Sliced Pork. The chef makes sure
he gets the best pork from the market
every day. Together with hotbed
chives and mushrooms, they are
sliced, stir-fried and finally placed
above the deep-fried egg noodles
to form a spectacular dish. The egg
noodles are refreshing, not oily,
and remain crispy even when mixed
with the sauce.
Lin Heung Tea House P45 3i

40 41
 With its assortment of ingredients and affordable prices,
cart noodles represent the city’s local food scene. Chua Lam
Lan Lan Noodles has been serving Hong Kong
for over 10 years but it was only recently that
it introduced cart noodles with new ingredients
such as hot and spicy chicken wings and shrimp
rolls. Its grilled skewered meats and pan-
fried vegetables with minced fish meat filling
are some of the other classic snacks
favoured by Hong Kong foodies.
Lan Lan Noodles P45 3l

The long queue at Wing Kee is a common sight. Both locals and tourists head
to the shop to taste the soup cooked with decades-long marinade and various
ingredients like cuttlefish heads and chicken wing tips. Wing Kee Noodle P45 3j

I recommend both Wing Kee and Sun Kee because their

waiters are very cheerful and passionate, and best show
Hong Kong’s hospitality. Jacky Yu

Curry, hot pepper powder, marinated foodstuffs and 12 other secret

ingredients are transformed magically by the owner, Miss Chung,
into this special Hong Kong-style hot and spicy sauce loved by the
customers. Sun Kee Noodles P45 3k

42 43
 Noodles
Savour the Food . Embrace the Culture

Savour the Food . Embrace the Culture

Un
3g. The Royal Garden Chinese Restaurant

et
Ch

re
au B2/F, The Royal Garden Hong Kong, 69 Mody Road, Tsim Sha ad

St
Ro
3a. Lau Sum Kee Noodle St Tsui East, Kowloon

in
re y

eil
et od

Kw
2724 2666 M
82 Fuk Wing Street, Sham Shui Po, Kowloon 11:30am – 3pm, 6pm – 11pm (Mon to Sat);
2386 3583 10am – 3pm, 6pm – 11pm (Sun & Public Holidays)
12nn – 11pm Fu
kW MTR East Tsim Sha Tsui Station Exit P2
MTR Sham Shui Po Station Exit D2 and walk ing HK$250
down Kweilin Street for about five minutes St
re
et
HK$50

3h. Manor Restaurant

3b. Ming Court

Per
oa d Shop F – G, G/F, Lockhart House, 440 Jaffe Road,
eR
Portland

Jaff

civa
am Causeway Bay, Hong Kong
Langh 6/F, Langham Place Hotel Hong Kong, 555 Shanghai

l Str
Place g Street, Mong Kok, Kowloon 2836 9999
Reclam

m in
Langhaotel Shopp e

eet
Street

Centr 3552 3300 11am – 4am

Place H ong
Shang

Hon g K oad MTR Causeway Bay Station Exit C, walk down

11am – 2:30pm, 6pm – 10:30 pm rt R
ation S

kha Percival Street for about five minutes

Loc
hai Str

MTR Mong Kok Station Exit C3, enter Langham Place

Shopping Centre and walk about three minutes HK$200
eet tr

eet

HK$300
Q
oad ue

3c. Crystal Jade La Mian Xiao Long Bao Hen

nes
sy R
3i. Lin Heung Tea House en
’s
Ro
ad

Canto
160 – 164 Wellington Street, Central, Hong Kong Kau Ce
Shop 3328, Harbour City, 17 Canton Road, Tsim Sha Tsui, UF nt
ong ra
2544 4556

n Roa
Kowloon l
Gatew

2622 2699 6am – 11pm

W
d

ell
Haiphong Road MTR Sheung Wan Station Exit E2 and walk down
ay Bo

11am – 11pm

ing
et
Queen’s Road Central in the direction of Central

re

ton
MTR Tsim Sha Tsui Station Exit A1 and walk down Haiphong

St
uleva

district for about seven minutes

en

St
Road for about five minutes.

de

re
HK$80

er

et
rd

HK$100

Ab
Ta
kH

3d. Wing Lai Yuen

on
gS 3j. Wing Kee Noodle tree
t
et

ar S
Sug
re

tre
et
St

27A Sugar Street, Causeway Bay, Hong Kong

ing

Shop 102 – 105, Whampoa Gourmet Place, Site 8, Whampoa

gK

Garden, 7 Tak On Street, Hung Hom, Kowloon 2808 2877

un

Yee
11:30am – 10:30pm Wo

et
Sh

2320 6430 Stre

et

Stre
et
MTR Causeway Bay Station Exit E and walk
re

11am – 4pm, 6pm – 11pm

St

down Yee Wo Street for about two minutes

ton
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Take mini-bus from Tsim Sha Tsui Hankow Road Ta

kO

nin g
kT

HK$110 nS HK$40
Ta

tre

Pen
et

3e. Chee Kee 3k. Sun Kee Noodles

d
84 Percival Street, Causeway Bay, Hong Kong Roa
et ne ssy Shop B, 49 Tang Lung Street, Causeway Bay, Hong Kong
Stre Hen
Per

2890 8616
sell 2573 5438
Rus
c

11am – 11:30pm (Mon to Fri);

iva
t
Stree

12nn – 11:30pm
l St

10:30am – 11:30pm (Sat, Sun & Public Holidays)

Per
t MTR Causeway Bay Station Exit B, walk down Hennessy
tree
ree

civa
gS
eson

MTR Causeway Bay Station Exit A, turn right and walk Road and turn to Tang Lung Street
Lun
t

about three minutes g

Tan

l St
Math

HK$30

ree
HK$70

t
Man Che
ung S
tree
t 3f. Tasty Congee and Noodle Wantun Shop ad sell
Stre
et
3l. Lan Lan Noodles
Sc

Ro Rus
ie

ille
nc

Shop 3016 – 3018, 3/F, One ifc mall, 1 Harbour View Street, v Shop 22, G/F, New Mandarin Plaza, 14 Science Museum
e

an
M

Central, Hong Kong r Road, Tsim Sha Tsui East, Kowloon

us

G
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2295 0101 2369 1029

m

One International
Ro

Ha Finance Centre 11:30am – 11pm 7am – 12mn

ad

rbo
ur (One ifc mall) MTR Hong Kong Station Exit E1 MTR Hung Hom Station Exit D1 and walk down the
Vie
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Str HK$90 pedestrian footbridge for about two minutes
ee
t HK$30
Co
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44 45
ht

= Address = Telephone = Opening Hours = Transport = Average Budget Per Head

Ro
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l
 High-Class
Fried Rice
Savour the Food . Embrace the Culture

Savour the Food . Embrace the Culture

[Pinyin] fàn
Raw rice grains are cooked
with water to create rice.
It is called 'Leng Chai'
(literally means 'handsome
guy') in some local restaurants. How this all
started has been lost through the ages.

The Joy of

Rice
Eating
Brother Yat’s fried rice looks good,
smells good and tastes good. What’s
the secret? Jacky Yu

My secret is never to make light of any

step in the process of making fried rice.
Don’t be sloppy about the control of the
flame’s intensity and the sequence of
cooking the ingredients.
Mr. Yeung Koon Yat,
creator of Ah Yat abalone.

As a member of Le Club Des Chefs and the

club’s ambassador in Hong Kong, Mr. Yeung
As the 'Culinary Capital of Asia', Koon Yat, aka Brother Yat, was the first to start
frying rice in a ceramic pot. He uses expensive
you can find all kinds of food in Hong Kong. ingredients in his signature fried rice. The
But like most Asians, slightly charred crispy
Hong Kongers grew up with rice as an integral part of their staple diet. rice and the flavourful
ingredients will surely
fascinate diners.
Forum Restaurant P58 4a
Rice in itself is a basic and simple food item. However, a
simple bowl of rice brings out the flavours of many wonderful
dishes. This chapter introduces different rice dishes - the
varieties of fried rice, rice toppings with barbecued meats
and rice cooked in lotus leaves - foodstuffs greatly adored by
foodies the world over.
46 47
Savour the Food . Embrace the Culture
Rice is cooked in a ceramic pot
to have lower water content
than that cooked in regular rice
cookers, making it better and
tastier for stir-frying.
Look at their movements, both
the chef and the rice are dancers
on the stage!
Michael Lam
48
With fresh water shrimps as its star ingredient, the
Hoi King Heen’s Zangzhou Fried Rice also has a
mix of supporting ingredients. The rice is stir-fried
over an intense flame to drive out moisture and oil.
The menu constantly changes with seasonal items
to cater to the demands of Hong Kongers.
Hoi King Heen P58 4b
Recommended
Dish
Savour the Food . Embrace the Culture
Savour its food and experience the unique Hong Kong cultural
ambience in this traditional tea house. Elaine Daly
The Michelin Guide describes Luk Yu as a teahouse
'on the verge of distinction'. An appropriate
description since the place has a truly gentle,
cultured and scholarly ambience. The chefs are all
skilled so that when they stir-fry the rice, they make
it seem that every grain jumps all over the wok
like the grains are dancing. The freshly made fried
rice appears golden yellow. Another indication of
an excellent fried rice
is that its grains don’t
stick to one another.
Luk Yu Tea House P58 4c
49

Savour the Food . Embrace the Culture
There is an extensive range of ingredients in Yangzhou Fried Rice.
It looks nice, tastes nice. No doubt it is one of my favourites.
Annie Liu
Open until 3am daily, Tai Woo Restaurant is a
haven for sleepless diners. Its innovative and
unusual cooking techniques have continuously
earned them the 'Best of the Best Culinary
Awards'. Fresh ingredients and a tasty stock
are used to cook its traditional Yangzhou
Fried Rice, making its version of a singular
experience. Another award-winning must-try
dish is Salt Baked Chicken with Sesame.
Tai Woo Restaurant P58 4d
50
The Rice with Barbecued Goose
of Yung Kee is deeply profound!
Chua Lam
Ricewith
Savour the Food . Embrace the Culture
Barbecued Meat
Yung Kee has grown from a barbecued meat stall
in Central into a world-famous eatery. Just imagine
400 barbecued geese are sold here every day! This
impressive result is attributed to the commitment
to quality food making of Mr. Kam Kin Wai, the
restaurant’s second-generation owner. The freshly
barbecued goose has a paper-thin, crispy and
succulent skin. With its oil gently dissolved into the
rice, the dish is an absolute delight. Goose and rice
make a perfect match. Yung Kee Restaurant P58 4e
Recommended
Dish
51
Savour the Food . Embrace the Culture
Though the Japanese also make barbecued
pork, they just can’t miss the chance to eat
some more, this time with local Hong Kong
flavours. Sakurai Keiko
This restaurant features vintage and classic
decors that bring you back to the authentic
old Hong Kong. Tak Yu offers a wide
range of classic Cantonese-style dim
sum, with its signature barbecued
pork. The semi-fat pork is rightly
barbecued, making it tender, soft,
crispy, juicy and not oily. What a
fiesta of flavours!
Tak Yu Restaurant P59 4f
52
Savour the Food . Embrace the Culture
The barbecued pork in Hong Kong
is a gourmet food from heaven. I’m
itching to bring it back to my home in
Japan!
Hiroki Narimiya
Although a blend of old and new architecture
can best represent the landscape of Wan
Chai, to discover its real taste, you must
go to Joy Hing Food Shop which is most
famed in the area for its barbecued
meat. You’ll surely give a thumbs-up
to its Rice with Barbecued Pork and
Rice with Barbecued Duck: the
outer layer of the meat is mildly
flavoured with maltose. If you
want to have a pleasant meal,
come after 2pm to avoid the
lunch crowd.
Joy Hing Food Shop P59 4g
53
 Steamed Rice
Savour the Food . Embrace the Culture

Savour the Food . Embrace the Culture

in Lotus Leaf
Fung Shing is a friendly teahouse that has
been in Hong Kong since 1954. It is
Chinese culinary culture dates back committed to making quality food
to ancient times. Lotus leaf is often from affordable ingredients.
found in many dishes. Innovative The must-eat item here is
chefs of Hong Kong ably use it to definitely the Steamed
create a variety of distinguished Glutinous Rice in Lotus
and delightful dishes such as the Leaf. Fresh lotus leaf is
refreshing Steamed Glutinous Rice used to wrap glutinous
in Lotus Leaf. We have invited Jacky rice, lotus seeds, shrimps,
to show how to make the dish. dried scallops and barbecued
goose dices. Upon serving at
the table, a medley of flavours
soon fills up the surroundings
and leaves you happily content.
From lunchtime dim sum to
dinnertime dishes, the local tastes
they offer will never fail to surprise
you. Fung Shing Restaurant P59 4h

Soak the glutinous rice. Steam

it in a big steaming basket for
about 30 minutes.

Steamed glutinous rice in lotus leaf represents a true Hong Kong taste.
The dish made with lotus leaf is especially fresh and attractive!
Sakurai Keiko
Stir-fry mushrooms,
dried shrimps, pickled
radish and Chinese
preserved meat. Add
soy sauce, sugar and
pepper to season.

Mix the steamed

glutinous rice and
the fried ingredients.

Soak lotus leaf until

softened. Place it on
the steaming basket.
On the lotus leaf, place Jacky’s choice: Steamed Glutinous Rice with
the glutinous rice. You Roe Crab. As soon as the steaming basket is
may add larger-size opened, the scent of glutinous rice and
ingredients such as a crab roe float in the air.
big roe crab like Jacky
does.

54 55
Savour the Food . Embrace the Culture
Savour the original taste of chicken in this Steamed Glutinous Rice with Shredded
Chicken in Lotus Leaf. Its Western-style presentation is quite exquisite.
When fresh lotus leaf is combined with delicious rice
with shredded chicken, Jacky says he can’t resist
placing an order again.
56
Savour the Food . Embrace the Culture
Bo Innovation is one of the very few restaurants in town which focuses on
innovative cuisine. Judging from the appearance of the dishes, you think you’re
Jacky Yu enjoying Western cuisine, but actually you’re tasting authentic Chinese food!
Lei Garden is a Michelin 1-star restaurant Jacky Yu
located at the ifc mall in Central. Well-known for Chicken fillets absorbed with Molecular gastronomy has been popular
its Cantonese cuisine, there are quite a number essences of lotus leaves amongst Western cuisines for some time
of noticeable western elements added to its food now. You can find examples of such
and décor. The well-received Steamed Glutinous cuisine at Bo Innovation, a Michelin
Rice with Shredded Chicken is a good example. 2-star restaurant. To make its Beggar
Every day, the chef prepares the glutinous rice, Chicken Stuffed with Glutinous
mushrooms and yolks of salted duck eggs in a Lotus leaf- Rice, the first step is to grind
traditional way, but the final products are served in flavoured the glutinous rice and turn the
chicken
a delicate western style. Lei Garden P59 4i stuffed with powder into paste. Then convert
minced pork it into a pudding, squeeze
the juice from lotus leaves to
marinate the chicken fillets in.
Finally, the chicken stuffed with
minced pork is slowly grilled
until done. It is undoubtedly worth
a visit. Bo Innovation P59 4j
Glutinous rice
transformed
into a pudding
The setting at Lei Yuen is quiet and relaxing. Customers are
comfortably seated on sofas in semi-open booths.
57
 Rice
Savour the Food . Embrace the Culture

Savour the Food . Embrace the Culture

eet
on Str
Hamilt

4a. Forum Restaurant

Portla
4f. Tak Yu Restaurant

Shang

nd
Jaffe Road 485 Lockhart Road, Causeway Bay, Hong Kong eet
Pitt Str 378 Shanghai Street, Yau Ma Tei, Kowloon

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2891 2555 / 2891 2516

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11am – 11pm (Mon to Sat) 2388 3884
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10am – 11pm (Sun & Public Holidays) 5am – 3pm, 6pm – 10pm
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MTR Causeway Bay Station Exit C MTR Yau Ma Tei Station Exit A1 and walk down
Lockhart Road Pitt Street for about one minute
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HK$450
HK$60
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B2/F, InterContinental Grand Standford, 70 Mody Road, Tsim Centenary od
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4g. Joy Hing Food Shop
Sha Tsui, Kowloon Garden M Henness Shop C, 265 – 267 Hennessy Road, Wan Chai, Hong Kong
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11:30am – 2:30pm, 6pm – 10:30pm (Mon to Sat)
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HK$300

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4c. Luk Yu Tea House
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4d. Tai Woo Restaurant Ma (Two ifc mall)
14 – 16 Hillwood Road, Tsim Sha Tsui, Kowloon
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11am – 2am (Mon to Sat)
2295 0238
Nathan Road

10am – 2am (Sun & Public Holidays)

11:30am – 2:30pm, 6pm – 10:30pm
Hillwood Road MTR Jordan Station Exit D, turn left and walk down Nathan One International
Road for about three minutes MTR Hong Kong Station Exit F
Finance Centre
HK$150 HK$200

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58 = Address = Telephone = Opening Hours = Transport = Average Budget Per Head

59
Tea Cafés and Fast Food Shops
Ready-to-eat
Savour the Food . Embrace the Culture
-and-drink
Specialising in Baked Pork Chop with Rice Café de Coral
Café de Coral is perhaps Hong Kong’s fastest-growing
and leading fast food chain for over 40 years with a
network of over 120 branches. Its Baked Pork Chop
with Rice is the restaurant’s signature dish.
Basement & 1/F, Chinachem Tower, 34-37 Connaught Road
Central, Central, Hong Kong / Shop 2307, Level Two, Harbour
City, 17 Canton Road, Kowloon
2104 7092 / 2175 0181
Central 6:30am – 9:30pm / Tsim Sha Tsui 7am – 9:30pm
HK$40
The Go-to Place for Barbecued Meats Maxim’s MX
Maxim’s Group has 65 branches in Hong Kong. Its
new brand name, Maxim’s MX, carries its new colours
of red and white and has trendy and relaxing setting.
The restaurant is famous for rice with barbecued meats
and iced tea with milk.
398 – 400 Hennessy Road, Wan Chai, Hong Kong / Basement,
Yau Shing Commercial Centre, 51 Sai Yeung Choi Street South,
Mong Kok, Kowloon
2893 7867 / 2390 7530
Wan Chai 7am – 10pm / Mong Kok 7am – 12mn
HK$40
Rice with Curry Beef Brisket in Secret Sauce Fairwood
Fairwood has been dedicated to upgrading its brand
image and food quality over the past few years. Highly
recommended dishes are Rice with Curry Beef Brisket
in Secret Sauce and No MSG series.
Basement, Causeway Bay Commercial Building, 1-5 Sugar
Street, Causeway Bay, Hong Kong / Shop S, G/F & 1/F, Bo Yip
Building, 6 Ashley Road, Tsim Sha Tsui, Kowloon
2856 4458 / 2856 8606
Causeway Bay 7am – 10:30pm / Tsim Sha Tsui 7am – 10pm
HK$40
= Address = Telephone = Opening Hours = Transport = Average Budget Per Head
60
Tea cafés and fast food shops are major features on Hong Kong’s culinary landscape. Tea cafés
Savour the Food . Embrace the Culture
are stores predominantly selling drinks and snacks while fast food shops originated from the
Western fast food culture with the food items well prepared in advance so that customers can get
their orders in five minutes or under, or it’s not 'fast' food. With a wide selection of food items at
very reasonable prices, these shops have become a daily part of life in Hong Kong. There’re value
for money items like congee, rice noodles, rice toppings, and many other local delights such as
French toast and pineapple bun with butter that won’t hurt your pocket.
A Classy Choice Tsui Wah Restaurant
Tsui Wah Restaurant is formerly a small tea café
that started operations in 1967. Today, some of its
branches are open 24 hours. Noodles with fish balls,
curry rice and stir-fried instant noodles are some of
its signature dishes.
15 – 19 Wellington Street, Central, Hong Kong /
77 – 81 Parkes Street, Yau Ma Tei, Kowloon
2525 6338 / 2384 8388
24 Hours (Only in limited branches)
HK$40
5-Star Barbecued Meats Tai Hing Roast Restaurant
Tai Hing began its business as a small fast food shop
selling roast meats. It has gradually expanded to become
a fast food chain with over 30 branches in Hong Kong
and Shenzhen. Try its barbecued meats and chilled
original milk tea, both are high quality comfort food.
Shop J, G/F, Po Ming Building, 49 – 57 Lee Garden Road,
Causeway Bay, Hong Kong / Shop 75 – 79, G/F, New Mandarin
Plaza, 14 Science Museum Road, Tsim Sha Tsui, Kowloon
2576 8961 / 2722 0701
Causeway Bay 7am – 11:30pm / Tsim Sha Tsui 7am – 12mn
HK$40
Throwback to the Past Mido Café
Mido has been a major part of Temple Street in Yau
Ma Tei for over 50 years. Its 1950s feel has made it a
favourite locale for TV and movie series. Two of its
signature foods are baked spareribs with rice and red
bean and lotus seed iced drink.
63 Temple Street, Yau Ma Tei, Kowloon
2384 6402
9am – 9:30pm
HK$50
61
Dining Itineraries To help you plan your itinerary and make the best use of this guide, we have included this section to
Congee, Rice Noodles, Noodles and Rice
in different districts
Savour the Food . Embrace the Culture

Savour the Food . Embrace the Culture

suggest where you can enjoy the food we recommend. The location of all restaurant districts and the
average expenses are clearly stated (see opposite). Just follow our well-planned itinerary to enjoy
congee, rice noodles, noodles and rice around the clock, you’ll find yourself immersed in upscale Below HK$100 HK$101 – 200 HK$201 and up
cuisines or popular local dishes in all main tourist spots.

Central / Sheung Wan Yau Ma Tei / Tsim Sha Tsui

Breakfast Sang Kee Congee Shop
P08 1c
Chan Kan Kee Restaurant
P13 1h
Sun King Kee Noodle
P18 2a
Nathan Congee and Noodle
P11 1f
Crystal Jade La Mian Xiao Lung Bao*
P34 3c
Breakfast

Lunch Law Fu Kee Noodle Shop

P06 1a
Kau Kee Restaurant
P20 2c
Lung King Heen
P26 2i
Lei Garden
P56 4i
One Dim Sum
P27 2j
Wing Lai Yuen
P35 3d
Lan Lan Noodles
P43 3l
Hoi King Heen
P48 4b Lunch

Dinner Tasty Congee and Noodle Wantun Shop Lin Heung Tea House Prince Restaurant Tong Kee Steamed Tai Ping Koon Restaurant
Vermicelli Roll Specialise
P37 3f P40 3i P09 1d P25 2h P23 2f

Dinner
Luk Yu Tea House Yung Kee Restaurant The Royal Garden Chinese Restaurant Tak Yu Restaurant Tai Woo Restaurant
P49 4c P51 4e P38 3g P52 4f P50 4d

Wan Chai / Causeway Bay Mong Kok / Prince Edward

Breakfast Breakfast
Trusty Congee King* Chee Kee* Fuk Kee Lok Yuen Beef Ball King
P07 1b P36 3e P12 1g P21 2d

Lunch Congee and Noodle Shop Lunch

Ho Hung Kee West Villa Restaurant Sun Kee Noodles Bo Innovation Dai Kee Ming Court
P22 2e P24 2g P42 3k P57 4j P19 2b P33 3b

Dinner Dinner
Sun Kau Kee Noodle Wing Kee Noodle Manor Restaurant Lau Sum Kee Noodle Fung Shing Restaurant
P10 1e P42 3j P39 3h P32 3a P55 4h

*Opening hours from 11am onwards

Rice Noodles Noodles
Joy Hing Food Shop Forum Restaurant Congee Rice
P53 4g P47 4a Restaurant Name Restaurant Restaurant Details (Page no.)
Average Cost P00 0a Restaurant Map Location

62 63