Among food lovers in Hong Kong, and even fans of Chinese food worldwide, The Chairman is a familiar name. Despite its global renown, many may be surprised at its humility and unpretentiousness—it has moved to a slightly posher location recently, but it still feels friendly and homely. The food has always been the focus, in any case, with faithfully Cantonese foundations and championing great local ingredients, but the kitchen incorporates influences from the rest of China and even further afield—with both modern and ancient techniques—to achieve new heights. The addition of a new wine list, complete with dish-specific suggestions, is another lovely touch.

At China Tang, diners step into what seems like the late Sir David Tang’s stylish dining room to feast on finer versions of Cantonese staples, though each has been slightly twisted: the barbecued pork is honey-roasted, while the pineapple bun cradles a plump whole abalone. Some of the more laborious and detailed dishes in Chinese cuisine also shine, such as crispy marbled beef ribs so tender they fall apart with a spoon while retaining crisp on the outside. Dishes are attuned to the tastes of connoisseurs and served with expert (and aptly high-end) wine pairings.

Upscale and contemporary, Cuisine Cuisine celebrates a variety of largely Cantonese dishes to compelling effect in a dining room with a jade green motif and views over Kowloon Park. Experienced chefs celebrate the best of dim sum, roast meats, soups, seafood and more across their a la carte menu, with stir-fried lobster and chicken pastries with whole abalone two of the stand-outs. An impressive wine list and chef Edwin Tang’s seasonal specials are other strong draws.

Despite approaching its 10th birthday, Duddell’s popularity shows no signs of waning. Its menu of contemporary, refined Cantonese dishes is an ideal fit for the sophisticated, gallery-like setting over two floors. All the classics are executed well, with high-quality ingredients and a lightness of touch evident in both crowdpleasers like the highly addictive sweet and sour pork and delicate seafood dishes like steamed garoupa with egg white, Hokkaido milk, superior broth and aged Huadiao. The wine list is impressively extensive, with interesting choices and emerging regions amply represented. Service is knowledgable and attentive throughout. On current form, another ten years of excellence looks easily attainable.

Opened more than four decades ago, Dynasty continues to impress guests and lovers of Cantonese cuisine with its iconic style. A wall of pastel tiles form a pixelated Chinese ink painting viewed from afar, while magnificent sea view under the soaring ceiling are just the beginning when it comes to the impressive décor. The establishment sets the bar high for Cantonese fare, with high consistency in its signatures such as crispy chicken and barbecued pork.

With a fine showcase of dishes from appetisers to meaty mains, the Chinese restaurant of Renaissance Harbour View Hotel continues to uphold the fine traditions and heritage of Cantonese cooking through its offerings. Chilled marinated bailing mushroom is simple pleasure all on its own. The meaty mushroom is thickly sliced and served in a spicy soy sauce marinade, bringing rich umami into the dish.  Dynasty’s barbecued pork is the grand standard of its kind, where the pork is caramelised on the outside, sweetly glazed and tender within. A must have for all visiting guests. The humble but impressive tea menu and sommelier’s choice of prized labels and fine wine and spirits promises excellent pairing  options.

With more than 40 years of history, Forum is undoubtedly one of the top Chinese restaurants in the city. The menu leans towards the traditional, predominantly featuring premium ingredients and time-honoured recipes, with numerous pages dedicated to abalone and other delicacies alone. But that’s not all there is on offer: the scallop and vermicelli hot pot, and sweet and sour pork with dried mandarin peel are exceptional, showcasing first-class skill and technique. Coupled with genuinely warm and knowledgeable service, it’s easy to see why this restaurant has been frequented and loved by many over the years.

Three decades since they opened, Golden Leaf has stayed true to its roots, presenting an uplifting array of Cantonese classics prepared with a touch of modernity. Its vintage chinoiserie-style interior gives the restaurant a vintage ambience. Well-crafted dim sum flows throughout lunchtime, while an array of beloved a la carte dishes proudly maintains Golden Leaf’s high standards as one of Hong Kong’s premier dining destinations.

Offering bold, strongly seasoned and hearty dishes from start to finish, with electric hospitality to go with it, the recently refreshed Ho Lee Fook centres itself on nostalgic Hong Kong favourites, such as the razor clams with vermicelli and garlic soy; salt and pepper tofu; and of course, the Ho Lee Duck, a more rustic yet juicier, labour-intensive version of Peking duck modelled after Cantonese roast duck, requiring 72 hours to marinate and prepare. A few glasses of wine or cocktails pair with the food excellently for a roaring good time.

Highly technical, sometimes long-lost Hong Kong recipes are the name of the game here, but aim for dishes that are technical for flavour’s sake, rather than simply a creative deconstruction. The signature chicken wings stuffed with goose web is layered with aroma. The crispy chicken is stunning, achieving flavourful, juicy meat, with the glossy skin crackling on the tongue. The beef with chan chun noodles is also a hit, kissed with wok hei. Make good use of your dessert stomach here, as the selection shows off the chef’s eastern and western expertise. Pair with stellar choices of wines that you may not get to taste anywhere else.

Walking into the basement of the InterContinental Grand Stanford in Tsim Sha Tsui, it feels as if time has stood still— subdued lighting, dark tones, golden fixtures and wall-hanging mirrors contribute to the feeling of a vast and intimate space. The menu is a balanced mixture of timeless classics alongside some innovative and surprising creative dishes created by chef Leung Fai-Hung. Although most of the menu is focused on seafood, Leung’s four decades of experience shine through in a breadth of offerings which are sure to please the palates of most diners. Complementing the great food is the service team, who are gracious, friendly and eager to assist in selecting menu items for first-time visitors.

Since opening in 2015, Howard's Gourmet has. become the preferred haunt of high society thanks to its warren of opulent dining rooms decked out with crystal chandeliers, expensive wallpaper and private bathrooms. The cooking here is highly seasonal and often decided on the day, with a tasting menu-only format that emphasises the freshness of ingredients-a core tenet in Cantonese cooking. The crispy sea cucumber and fish maw on rice are perennial fixtures, alongside the signature hot and sour noodles and the avocado dessert with stewed bird's nest. Meanwhile, the wine menu skews traditional, dominated mostly by labels from Burgundy.

A family restaurant in all senses of the word, Kin’s Kitchen is run by the Lau family, and welcomes guests of all ages, plying everyone with refined home-style dishes inspired by cuisines of the Pearl River Delta. The menu has plenty of must-eat mains such as the smoked soy sauce chicken, but don’t ignore the sides—the humble noodles tossed in spring onions are just as memorable.

You’re guaranteed a luxurious experience when you step foot into The Legacy House, which resembles a grand residence with its airy dining room and stunning views of the harbour. The restaurant pays homage to Cheng Yu-tung, who founded Chow Tai Fook and New World Development, the company behind the Victoria Dockside development. Headed by executive chef Li Chi-Wai, the kitchen is dedicated to recreating the delicate intricacies of Shunde cuisine, known as the “cradle of Cantonese cooking”. The menu features a wide variety of dried and fresh seafood dishes, as well as crowd-pleasers from further afield, including roasted Peking duck served two ways.

Helmed by chef Jayson Tang, Man Ho serves up authentic yet modern Chinese cuisine that spotlights quality ingredients and time-honoured techniques, all the while demonstrating Tang’s ability to think outside the box of culinary traditions that most Chinese chefs prefer to stay in. Dishes such as sautéed pigeon with Japanese chilli pepper, along with pork belly and shrimp-stuffed fried dough sticks in sweet and sour sauce are refreshing takes on the classics, allowing multigenerational gatherings to enjoy the best of both worlds. A large dining room and several private rooms come with experienced and professional service that makes for a seamless dining experience.

Few restaurants in fast-changing Hong Kong can boast a legacy as long as Man Wah’s, and fewer still can say that they are still at the top of their game. Despite its age (54 years young), Man Wah has remained relevant thanks to a total renovation in 2020; the luscious interiors by Silverfox Studios add gravitas to the sprawling menu of elevated Cantonese classics. If in doubt, pick the specialities that have fallen out of favour elsewhere due to their time and labour-intensive cooking processes, like the duck feet wrapped in duck intestine, or stewed pomelo peel with abalone.

There’s no shortage of hot pot restaurants in Hong Kong, but Megan’s Kitchen has made its mark by offering a more polished hot pot experience with exceptional service and private rooms available upon request. While hot pot isn’t so much about the food as it is about an adventure in communal dining, Megan’s Kitchen takes it up a notch with a wide variety of premium ingredients and signature soup bases such as the lobster borscht, tom yum koong cappuccino, and tomato and crab soufflé.

With a focus on luxurious and nourishing ingredients, Mian distinguishes itself by adding creativity to traditional Chinese fare, in addition to its superb understanding of techniques and ingredients. The reinventions remain true to the classics, but the added nuances give freshness to old favourites. The set menu is a prelude to the complete offering of the restaurant, shining a light on its most revered dishes which patrons often return for. The icing on the cake is the superb service, which runs parallel with the standard of food and beverages at Mian.

Ming Court offers refined Cantonese classics and hearty, flavoursome dishes. The signature chicken baked in rock salt uses poultry sourced locally from Fanling, and it’s a standout: the fat is painstakingly removed from under the skin, a step that speaks to the chef’s skills. The grilled eel with Chinese angelica is a must-try—diners would be hard-pressed to find this traditional dish elsewhere, and Ming Court’s take on the classic is one of the best we’ve had. As you might expect from a restaurant in a five-star hotel, Ming Court has a knowledgeable sommelier and wine cellar, offering a variety of tipples from across the globe.

Located in far-out AsiaWorld-Expo, Nuva evokes feelings of lightness: floor-to-ceiling windows provide natural lighting and a stunning, unobstructed view of the South China Sea. Chef Toni Mak’s dishes swing for the fences, with some clear hits and misses. The stuffed crab shell is a spectacle of rich, creamy crabmeat, pleasantly aromatised with coconut milk and baked under a thin, crisp shell of breading. The char siu is succulent and carries an inviting, fragrant smokiness from the roasting process that permeates through every bite. Service is highly attentive and unobtrusive.

The grand dame among Grand Hyatt Hong Kong’s storied restaurant portfolio, you just can’t go wrong with One Harbour Road, long a haunt of the city’s well-heeled families. Come for the authentic Cantonese fare, five-star service and striking views of the city. The signature Australian Wagyu and foie gras fried rice with Yunnan termite mushroom sauce is one of the best elevated takes on this homely dish we’ve tried. The suckling pig, part of the barbecue appetiser platter, is worth ordering. Also an essential is the fragrant starter dish of steamed giant garoupa fillet with cordycep flowers and soy sauce: it features a fiery kick with the addition of Sichuan peppercorns.

Located in Discovery Bay, Peony serves dim sum in hearty portions in sophisticated surroundings. Featuring a soaring, light-filled main dining room with a peony-inspired lattice ceiling, the contemporary design of the restaurant features a headlining hue of buckeye belle red, bolstered with grey and auburn upholstery and bronze metallic accents throughout. Steamed shrimp dumplings, crispy bean curd sheets, and steamed pork dumplings are among the local delicacies, made from specialty ingredients hand-picked by the award-winning chefs.

At Rùn, it’s clear that plenty of thought—and skills honed over decades—are behind the preparation and execution of the dishes, which all offer unusual, creative presentations. Chef Hung Chi-kwong’s specialities menu, a six-course affair—offering barbecued Ibérico pork, sea cucumber, abalone, lobster and kingfish maw—is a great way to experience the best of what Rùn has to offer. The rich, hearty fish broth with giant garoupa skin is worth a special mention: created by the chef, it is a dish that requires extreme precision in its preparation. The menu comes with a wine pairing option, which features a range of carefully considered tipples.

Founded in 1895 as a street stall, Ser Wong Fun may well be the oldest restaurant still in operation in Hong Kong today. "Ser" is Cantonese for "snake" and that is the speciaity here. The restaurant is the default choice of many for snake soup come autumn. However, with its excellent double boiled soups and other Cantonese essentials like lemon chicken and claypot rice with homemade laap cheung, Ser Wong Fun is for all seasons.

Seventh Son is all about the recipes passed down from Chui Fook-Chuen, one of the most important Cantonese chefs of the 20th century, and father of the restaurant’s founder Chui Wai-Kwan. From banquet dishes such as suckling pig and goose web, to humble old-school favourites like braised pomelo skin, this is perhaps the closest you can get to what the Cantonese elite were eating in the late Qing dynasty. Despite its illustrious history, the restaurant is relatively casual, and is as well-suited for small family dinners as big celebratory gatherings.

Soaring ceilings and majestic, vermillion lacquered interiors make diners feel as if they’re in a Chinese palace. Chef Cheung Long-Yin presents Cantonese dishes with a twist—bold on the menu and beautiful on the plate. Their fried chicken with a crisp gossamer skin stuffed with glutinous rice and umami-rich fermented sausage is a must-try.

For a modern take on Chinese fine dining, head to W Hong Kong’s Sing Yin. Its wide-ranging menu covers both traditional Cantonese classics and creative reinterpretations; the dim sum menu is also especially impressive in its variety. The contemporary feel extends to the restaurant’s sleek interior, which has a refreshingly quiet, intimate ambience thanks to glass panels that divide the space into semi-private dining booths. While a gigantic wine list is available on request, the Chinese tea menu is more interesting, with useful tasting notes and a selection of premium offerings. Factor in warm, accommodating service and Sing Yin is a dependable choice for Chinese cuisine.

Located within the legendary Peninsula hotel, Spring Moon has a reputation of being a Chinese fine dining establishment that consistently impresses with exceptional service and refined classic Cantonese dishes. With dim lighting and elegant interiors inspired by a 1920s Shanghainese teahouse, this venue offers an intimate ambience which makes it perfect for both date nights and family gatherings. Dim sum here is always a hit, whether it’s the signature baked barbecued pork puff or the popular minced pork dumpling. There are also a few tasting menus worth trying, including ones paired with premium Chinese tea or wine.

A real classic in the city, Summer Palace has been open since 1991. Here, you can rely on your favourite Cantonese dishes to be executed with flair and finesse. The upscale dining room has a sense of occasion thanks to its exceptionally high gilded ceilings and carved wooden doors, making it a favourite among those looking to celebrate in groups or impress a client over a dim sum lunch.

In a city where new restaurants open (and shutter) so frequently, it’s reassuring to see T’ang Court at the Langham Hong Kong remain a fine-dining institution for authentic Cantonese cuisine. At the helm for the past three decades is executive chef Wong Chi-fai, who masterfully delivers highlights such as the Peking duck; baked stuffed crab shell with crab meat, onion and cream sauce; as well as fried and diced cod with honey. Plush, comfortable interiors, if slightly dated, convey both the restaurant’s heritage and the discretion expected from guests.

There are three things one can reasonably expect from Tin Lung Heen, the Cantonese restaurant perched on the Ritz-Carlton’s 102nd level: flawlessly discreet hospitality; a vast, arresting view of West Kowloon through floor-to-ceiling windows; and quite possibly the best char siu in Hong Kong. Simple, time-tested cooking techniques with a focus on ingredients and seasonality have made its Cantonese delicacies and more straightforward signatures such as the barbecued Iberian pork with honey, deep-fried shrimp toast, and sautéed garoupa fillet memorable for so many.

The flagship Cantonese restaurant of Eaton Hotel is worth all the hype. Descending into a basement space, diners are transported to a moody interior with overtures to Wong Kar-Wai’s In The Mood For Love. The food arrives quickly and without fuss: standout dishes from the dim sum menu include the steamed shrimp dumplings with bamboo shoots, baked barbecue pork pastry with mushrooms, and golden fried bean curd with salted egg yolk and crispy garlic. Don’t leave without ordering the steamed lobster dumpling either. The friendly service staff make this homey dining experience even more memorable.

To dine at Wing is to witness a degree of finesse in modern Cantonese cuisine that is rarely seen elsewhere. Here, chef-proprietor Vicky Cheng channels his French culinary training into reinterpreting the gamut of local gastronomy. There are recognisable mishmashes, like stinky tofu prawn toast; bold experiments like chilli shirako with century egg; and overtures to seasonality and precision like local ‘Hok Tau’ white cabbage, where only the most tender inner leaves are served, in mesmerising concentric fashion. Cheng’s passion for the cuisine is evident—he spends as much time serving tableside as he does in the kitchen—while the servers are attentive and discreet, a necessity given the restaurant’s high-spending clientele.

Tastefully appointed in subdued tones by the acclaimed interior designer and architect Steve Leung, Ying Jee Club offers a polished affair with Cantonese cuisine. The restaurant appears to have been designed for business meals as well as family gatherings—those looking for a place to take the parents should look no further. Chef Siu Hin-Chi’s tasting menu of six or eight courses features a modern take on Cantonese cuisine, with house specialities including chilled abalone, crispy suckling pig with goose liver pâté, and braised sea cucumber.

At Yue, the spacious setting is perfect for family gatherings, while the menu attracts connoisseurs of classic Cantonese cuisine from far and wide. From the playful aesthetics of the dim sum to the time-honoured flavours of stir-fry and local seafood, chef Jacky Chung’s flavour profile undeniably shines through. Most dishes are humbly presented, with some rustic charm. The char siu is decadently caramelised with honey, with a hint of Chinese rose wine. The braised oxtail is succulent and tender but provides some bite. Meanwhile, the pace of service is quick and efficient.