HOME > Chowhound > China & Southeast Asia >

Discussion

Hong Kong for five days

  • 13
  • Share

Hello:

Where is the best street food in HK? What restaurants are not to be missed?

Thank you,
Maria

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. For street food, this site sums it up pretty good.
    http://gohongkong.about.com/od/wheret...

    As for not to be missed restaurants. What type of cuisines are you into?! There are enough choices to fill 50 days!!!

    2 Replies
    1. re: Charles Yu

      Thank You, Charles. Cantonese and Seafood, like razor clams, are among my very favorites.
      Regards,
      Maria

      1. re: maria franzese

        For seafood, check out this thread
        http://chowhound.chow.com/topics/851437

        For Cantonese:

        High end: Ming Court, Tim's Kitchen or Cuisine Cuisine, MIRA ( great food without view
        ) Yan Toh Heen ( good food with view of HK island )
        Man Wah ( good food with view of Kowloon side )

        Less Formal: The Chairman, The Manor, Lei Garden, Wan Chai branch

        Hole in the wall Wok-Hay stirred fry : Tso Choy Koon ( Corner of Jordan road and Tak Hing Street )

        Snacks, Won-Ton Noodle, Congees...etc: Mak An Kee Noodle, Tasty (IFC)

        Exotic food like Snake Soup and Preserved wind-dried fresh duck liver sausage: She Wong Kee or Ser Wong Fun

        A bit out of the way but great dishes ( roasted pigeon, fried wild sea prawns with peppered salt... ): Fung Lum ( Train to Tai Wai ).

        For Canrtonese Dim Sum: Ming Court, Yan Toh Heen or Man Wah are good candidates. If wanted to try out cheapest Michelin restaurant on earth, then head over to Tim Ho Wan. Prepare to wait though and don't forget the B-B-Q buns!

        Have Fun!!

    2. Charles is spot-on (as always), maria - Graham St, Temple St et al, are where the action are, where street food is concerned.

      For Singaporeans like me, dining in HK, especially at the dai pai dongs, traditional noodle & congee spots and old restaurants hold a certain mystique, and which we regarded with almost religious-like reverence, in a gastronomic sense. The food there was somewhat similar, yet tellingly different, from what we get here in Singapore.

      There are some old eateries which I grew up with, during my numerous visits to HK the past 4 decades or so, and which held special places in my memories of culinary HK:
      - Luk Yu Teahouse, where Old World HK comes to life - from the turbaned Sikh doorman to the booth-like seats and the old ladies carrying "dim sum" in trays slung around their shoulders;
      - Yung Kee - there was a time when no one - absolutely NO ONE - would miss a visit to Yung Kee for its legendary roast goose when they visit HK.
      - Jimmy's Kitchen, for a taste of Sino-British cuisine - a forerunner of fusion cooking in HK;

      Michelin-starred restaurants in HK are legion and have been discussed in detail in other threads. Many of them have their fans as well as detractors (Lung King Heen for luxe Cantonese, Michelin-on-the-cheap such as Tim Ho Wan, molecular-Cantonese like Bo Innovation, etc) - I shall let Charles Yu and other HK-based Chowhounds guide you there.

      When Charles said there are enough choices to fill 50 days - it's an understatement still - you can live in HK for years, and still find new culinary wonders in every corner each day.

      9 Replies
      1. re: klyeoh

        Thank you, Klyeoh; this helps. Do you know of a great cantonese seafood restaurant that is supremely delicious and does not break the bank?
        Best Wishes,
        Maria

        1. re: maria franzese

          Maria - I am afraid good cheap seafood doesn't really exist. You need to be very careful to check prices everywhere especially the places that market price the live seafood - it can get very expensive very quickly even in places that appear to be cheap.

          1. re: maria franzese

            You can try Under the Bridge - it's not just crabs, but also does Cantonese-style steamed fish, etc.
            http://chowhound.chow.com/topics/821445

            1. re: klyeoh

              Good call klyeoh! But, Maria, beware of the 'sky-high' market prices! Check price and weight before order.

              1. re: Charles Yu

                Went to Under the Bridge a few weeks ago. Big group, we ordered heaps and heaps of seafood, lots of beer. Total was HK$500 per head.

                I know we had lots of crabs, clams, prawns and mantis ... just can't recall if we had fish (will blame the beer) as usually fresh fish costs a bomb.

                1. re: p0lst3r

                  Fresh 'farmed' fish is still reasonable.
                  However, beware of the 'wild' ones. Depending on species, a few thousand HK$ per fish is not un-common!!

              2. re: klyeoh

                The last time I was in HK, I went looking for Under the Bridge. I found 3 or 4 restaurants right next to each other and literally under the bridge, all sporting the same "Under the Bridge" moniker. I couldn't figure out which is the authentic one or are they all authentic?

            2. re: klyeoh

              I'm among those whose first dinner stop in HK is Yung Kee. But the last time I was there (last April) the goose I got was positively skinny and a huge disappointment.

              1. re: poggibonzzi

                The family that owns Yung Kee has been having some inter-necine bickering these last few years, and I've noticed the quality of the goose in the main restaurant (which is just about the only reason to eat in the main restaurant) declining. Nowadays when I am craving roast goose and I'm in Central I go around the corner from Yung Kee to Yat Lok on Stanley Street. It's a hole in the wall, very down-market, but the roast goose is excellent. I believe that this Yat Lok is owned by the same folks who run the more famous (from Bourdain's show) Yat Lok up in Tai Po.