Food & Drink

Our 8 Favorite Cantonese Fine-Dining Restaurants in Hong Kong

Hong Kong has quashed quarantine just in time for Golden Week. But whether you’re celebrating a huge holiday or just after an amazing meal, these auspicious 8 restaurants will sate your desire for top-shelf Cantonese.

Hong Kong Cantonese Fine Dining Restaurants: Sauteed Lobster Superior Fish Broth by Man Wah

Sauteed Lobster Superior Fish Broth by Man Wah. Courtesy of Mandarin Oriental Hong Kong

By Chris Dwyer

Oct 3, 2022

THE PERFECT TRANSLUCENCY of skin enveloping pink shrimp in a har gow dumpling… The mahogany sheen of barbecued roast pork, hot from the cleaver… The incredible freshness of local fish, gently steamed to fall-apart tender, bathed simply in soy, spring onion and ginger… 

There are countless reasons to love the brilliant diversity of Cantonese food and nowhere does it better than – hallelujah! – recently reopened Hong Kong. In a nod to Golden Week, which begins annually on October 1, we thought you might be looking to splash out, best your boss, and impress your family and friends at some of the most delicious fine-dining restaurants in Hong Kong. 

We all know and love great value local eateries, places like Kam’s Roast Goose, dim sum at Tim Ho Wan or curried fish balls at Fishball Man. But for those heading back to the +852 for the first time in way too long, looking to enjoy high-end Cantonese cuisine in fine-dining surrounds, here are eight auspicious restaurants to dine in style on the brilliant culinary DNA of Hong Kong.

The Chairman 

Hong Kong Cantonese Fine Dining Restaurants: The Steamed Fish Head with Fermented Chilli by The Chairman
Steamed fish head with fermented chili. Courtesy of The Chairman

The Chairman needs little intro to gastronomes, having nabbed the 2021 top spot in the always hotly debated Asia’s 50 Best Restaurants, but regardless of ranking it is a brilliant fine-dining experience, taking Cantonese cuisine in a whole new direction – and now a whole new location, in a glam space in The Wellington in Central Hong Kong. Traditional technique combines with innovative touches and perfect seasonal ingredients, some of which are sourced on trips to remote Chinese villages. 

The effects can be dazzling, such as their flowery crab steamed with chicken fat, clam juice and Chinese wine, the steamed fish head with fermented chili and strips of lard or crab and shrimp sticky rice – for which owner Danny Yip kindly gave us the recipe. And for fans of char siu pork enthusiasts, theirs remains a game-changer and the definition of a must-order. The only challenge? Securing a reservation.

www.thechairmangroup.com

The Legacy House, Rosewood Hong Kong

Hong Kong Cantonese Fine Dining Restaurants: Dim Sum by The Legacy House
Dim sum at The Legacy House. Courtesy of Rosewood Hong Kong

A relatively new addition to the menu of star Hong Kong Cantonese fine-dining restaurants is The Legacy House in the sophisticated and sexy Rosewood Hong Kong. If dining with a view is a draw, then there are few better spots thanks to an expansive vista overlooking the always-on energy of Victoria Harbor. But even if there’s a typhoon brewing outside, the sleek interiors from  Melbourne’s BAR Studio ensure that all is relaxed and refined indoors.

Whether it’s dim sum or the seasonal favorite of hairy crab, roast meats or double boiled soups, flawless execution meets prime ingredients, every time. Chef Chi Wai Li is a true master, especially renowned for dishes from Guangdong’s Shunde region, so if you’ve never had fried milk as a dessert, trust us – you need to.

www.rosewoodhotels.com/en/hong-kong/dining/the-legacy-house

Lung King Heen, Four Seasons Hotel Hong Kong

Hong Kong Cantonese Fine Dining Restaurants: Baked Barbecued Pork Buns with Pine Nuts by Lung King Heen
Baked barbecued pork buns with pine nuts by Lung King Heen. Courtesy of Four Seasons Hotel Hong Kong

Lung King Heen at Four Seasons Hotel Hong Kong holds the unique distinction of being named the world’s first Chinese restaurant to receive three Michelin stars. Its name means ‘view of the dragon,’ referring to the hills visible across Victoria Harbour, while the culinary maestro leading it is a true legend: chef Chan Yan Tak.

The dim sum is a huge draw for locals and visitors alike, notably the baked barbecued pork bun with pine nuts and fabulous scallop with pear. Mouthfeel and umami don’t get more pronounced than in the collagen-rich superior pottage with shredded chicken, while the baked whole abalone puff with diced chicken is an inspired way to celebrate an ingredient that some palates may find hard to appreciate. Flawless service and exceptional tea or wine pairings complete one of Asia’s ultimate dining experiences.

fourseasons.com/hongkong/dining/restaurants/lung_king_heen

Ho Lee Fook

Hong Kong Cantonese Fine Dining Restaurants: Wagyu Short Rib by Ho Lee Fook
Wagyu short rib. Courtesy of Ho Lee Fook

OK, not exactly fine-dining but still hard-enough-to-book that it might as well be, the cheekiest-named of all Hong Kong restaurants, Ho Lee Fook – reminder: it means ‘good fortune for your mouth’ in Cantonese — continues to pack in cool crowds seven years after opening. It has long pushed the boundaries of this city’s home cuisine, using humor, creativity and a basement setting with a banging and decidedly non-traditional soundtrack. That mission continues under new head chef ArChan Chan, a woman who has overseen the 2.0 version of the hugely-popular Black Sheep Restaurants stalwart. 

Signature classics remain like the insane roast wagyu short rib and Prawn Toast x Okonomiyaki, but Chan’s own dishes have also quickly reached cult status. Stir-Fry King combines cuttlefish and crispy anchovy, chives, chili and cashews, while her take on razor clams with fermented and fried garlic and soy with glass noodles will have you reordering in a heartbeat. Their roast meats, including the new Ho Lee Duck, are other must-orders.

holeefook.com.hk

Rùn, The St. Regis Hong Kong 

Hong Kong Cantonese Fine Dining Restaurants: Rùn Dining Room
Rùn Dining Room. Courtesy of The St. Regis Hong Kong

Cantonese is arguably one of the world’s most texture-driven cuisines, as bite and mouthfeel dictate the quality of a dish just as much, or sometimes more so, than flavor. Flawless techniques are needed in preparing ingredients such as abalone, the beloved, pricy mollusk that’s actually a sea snail.

In the elegant surroundings of Rùn at The St. Regis Hong Kong, chef Hung serves a fabulous wok-fried version, with the unusual but successful addition of fresh peppercorns, Chinese yam, sweet peppers and celtuce. A perfect contrast of textures also features in another of his signature dishes, barbecued Ibérico pork with honey, served alongside the unique bite of braised Japanese sea cucumber with spring onion. Even in desserts, smooth pink Taiwanese guava cream goes beautifully with the pop of sago and wobble of coconut jelly.

stregishongkong.com

Man Wah, The Mandarin Oriental, Hong Kong

Hong Kong Cantonese Fine Dining Restaurants: Classic Barbecued Duck Feet with Barbecued Pork Belly by Man Wah
Classic barbecued duck feet with barbecued pork belly at Man Wah. Courtesy of Mandarin Oriental Hong Kong

The Mandarin Oriental, Hong Kong first opened its doors way back in 1963, so have long carried a reputation as one of the city’s most established, respected and globally renowned destinations to discover Cantonese cuisine. Man Wah re-opened last year following a stunning renovation, one that rendered the interiors even more elegant, while the 25th floor views over Central and Victoria Harbour are, in our opinion, unmatched.

Executive Chinese Chef Wing-Keung Wong has made it his mission to deliver flawless classics – but also let diners discover forgotten dishes from Cantonese cuisine’s rich pantheon. That means deep fried matsutake mushroom pudding (with the fungi replacing the traditional main ingredients of chicken testicles), and the remarkable barbecued duck feet roll. The deboned feet are filled with barbecued pork, pork belly, chicken liver and taro, before being wrapped in duck intestine and roasted. If appetite allows after that show-stopper, then the sauteed lobster with fish broth is an umami-filled revelation.

www.mandarinoriental.com/hongkong

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Jade, The Fullerton Ocean Park Hotel

Hong Kong Cantonese Fine Dining Restaurants: Steamed Minced Pork with Foie Gras and Scallop in Hot Stone by Jade
Steamed minced pork with foie gras and scallop in hot stone. Courtesy of Jade

The Fullerton Ocean Park Hotel has only just opened, but its Cantonese restaurant Jade has already won plaudits for its elegant, authentic cuisine served with a side order of gorgeous views over the South China Sea. Executive chef Lai Ching Shing is a hugely respected name in Cantonese cuisine and oversees a menu fueled by elevated takes on classics, as well as signature dishes from Jade Singapore.

Local ingredients feature in dishes including steamed Hong Kong heritage minced pork with foie gras and scallop, using Tai Chi pigs. As in any Cantonese restaurant, seafood is also a substantial draw. Their baked crab shell under melted cheddar cheese is as photogenic as it is decadent, while double boiled fish soup includes south Australian scallops and local, sustainable garoupa filet. Don’t miss perfect premium Chinese tea pairings as suggested by their in-house tea sommelier.

www.fullertonhotels.com/fullerton-ocean-park-hotel-hongkong/dining/restaurants-and-bars/jade

Duddell’s

Hong Kong Cantonese Fine Dining Restaurants: Salted chicken by Duddell’s
Salted chicken. Courtesy of Duddell’s

Finally, to Duddell’s, a true destination Cantonese restaurant that draws an art-loving crowd on historic Duddell Street in the beating heart of Central. Chic interiors, rotating art exhibitions on the wall and an enviable terrace are enough to make it a regular fixture on the social scene, but even without all the trappings, the one-Michelin-starred cuisine is a must try.

T+L Tip: Check the menu before you dine, as some dishes require 24 hours’ advance ordering, most notably their stellar Ancient Baked Salted Chicken. This dish comes from the influential and historic Hakka people of Guangdong and involves marinating local yellow chicken before baking it in a salt crust. It ensures the crispiest of skins and the juiciest meat, before you get the second course of claypot rice cooked using the bird’s oil and giblets. Steamed grouper with egg white and 20-year Shaoxing Hua Diao wine is another Cantonese classic, prized for delicate fish with fragrant and silky-smooth egg white.

www.duddells.co

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