15 Best Fine Dining Cantonese Restaurants in Hong Kong

Hong Kong’s dining scene is, to put it simply, immense — as is the colossal choice of restaurants offering Cantonese cuisine. But for those looking for a more exquisite and elegant experience, here is our list of the top restaurants offering high-end Cantonese fare in Hong Kong along with all the dishes we recommend to try.


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Marrying art and Fine Cantonese cuisine since 2013, Duddell’s is one of those rare restaurants that has successfully combined traditional Cantonese food with modernity, but without losing its authenticity. Duddell’s also earned one Michelin star again this year, enabling this restaurant-gallery to remain as popular as it was since day one.

Dishes to try: Claypot of sizzling South African abalone with dried shrimp sauce (pictured); Poached US Angus beef slices in hot & sour broth; Crispy stuffed crab shell with Hokkaido milk.

3/F, Shanghai Tang Mansion, 1 Duddell Street, Central; +852 2525 9191

A long time favourite amongst many in Hong Kong, Fook Lam Moon has been offering classic Cantonese cuisine for over 70 years. Its flagship venue in Wan Chai has four floors and is said to be frequented by the city’s well-heeled population, too.

Dishes to try: Deep-fried crispy chicken (pictured); Barbecued suckling pig; Baked stuffed crab shell.

G/F, Newman House, 35-45 Johnston Road, Wan Chai; +852 2866 0663

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Earning its third Michelin star this year, Forum is a well-established Hong Kong eatery founded by celebrated Chinese chef Yeung Koon Yat. Sometimes referred to as the ‘Abalone King’, you won’t need to think too hard what his signature dish is. The Ah Yat Abalone which, along with many other items on the menu, are executed with traditional Chinese methods of braising, slow cooking and deep frying.

Dishes to try: Ah Yat Abalone (pictured), Braised oxtail, Baked crab shell with conpoy and crab.

1/F, Sino Plaza, 255-257 Gloucester Road, Causeway Bay; +852 2869 8282

Lung King Heen was the first Chinese restaurant in the world to receive the highest accolade of three Michelin stars. It has retained its three star status since 2009 thanks to master Chef Chan Yan Tak, and continues to be one of Hong Kong’s top restaurants offering Cantonese cuisine. It also offers fantastic harbour views from its fourth-floor location in the Four Seasons Hotel.

Dishes to try: Whole abalone puff with diced chicken; Wok-fried prawns with black garlic and dried chilli (pictured); Braised goose webs and sautéed Australian beef tenderloin.

4/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central; +852 3196 8888

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Man Wah

The elegance of the dining room, which is filled with ornate details, is reflected in the Cantonese cuisine offered at Man Wah. Executed with precision and finesse, the food is worthy of the Michelin star that it has been awarded. Think seasonal specialities, dim sum and barbecue meats.

Dishes to try: Abalone and sand ginger in a claypot; Deep-fried sea urchin pudding; Steamed and sautéed egg with lobster meat, sea urchin and goldfish dumpling (pictured).

25/F, Mandarin Oriental Hong Kong, 5 Connaught Road Central, Central; +852 2825 4003

Situated in bustling Mong Kok, Ming Court is neatly tucked away on Cordis hotel’s sixth floor. An expansive main dining room and large flexible private dining rooms are available to guests and offer exquisite Cantonese cuisine across the board. The restaurant also has its own wine cellar with over 400 wines from over 100 regions to pair with the refined Cantonese fare.

Dishes to try: Supreme barbecued pork loin (pictured); Drunken sea prawns with Shaoxing wine; Stuffed crab shell.

6/F, Cordis, 555 Shanghai Street, Mong Kok; +852 3552 3028

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In just six months, Rùn earned its first Michelin star this year on account of Chef Hung Chi-Kwong ‘s well rounded cuisine. Here, classic cuisine has been given a refined glaze and sometimes appear as bright and modern reinterpretations too. As with the rest of the hotel, the restaurant is designed by Hong Kong designer André Fu. The result of which is a reflection of a beautiful Chinese tea pavilion.

Dishes to try: Double-boiled conch soup with kelp, goji and abalone; Barbecued Iberico pork with honey.

2/F, The St. Regis Hong Kong, 1 Harbour Drive, Wan Chai; +852 2138 6808

The Peninsula’s Cantonese restaurant Spring Moon has offered a very traditional Cantonese menu since it opened back in 1986.  This includes seasonal seafood, dim sum and of course the restaurant’s most famous XO sauce made to a secret recipe. The interiors, inspired by a 1920s Shanghainese dining room, also makes for a wonderful backdrop while exuding an atmosphere that flows with long-held heritage.

Dishes to try: Baked barbecued pork puff; Wok-fried tiger prawn with a rich chicken broth; Steamed crab claw with egg white and Chinese yellow rice wine.

1/F, The Peninsula Hong Kong, Salisbury Road, Tsim Sha Tsui; +852 2696 6760

With a grand interior inspired by Beijing’s palace, it’s no wonder that the cuisine at Summer Palace leans entirely on the traditional side. Cantonese classics such as dim sum, double-boiled soups, Peking duck and premium seafood are all on the menu and offered in lavish environs for a luxury experience.

Dishes to try: Traditional Cantonese-style steamed crab meat with glutinous rice (Pictured); Stewed pork brisket; Braised abalone with rice.

5/F, Island Shangri-La Hong Kong, Pacific Place, Supreme Court Road, Central; +852 2820 8552

Reflecting the golden spirit of the Tang Dynasty, T’ang Court is dedicated to timeless Cantonese cuisine. The restaurant was awarded three Michelin stars this year and have been a Michelin-starred restaurant since 2009. Spanning two floors, with the lower level main dining room and upstairs private dining space, T’ang Court offers an expansive menu featuring all the classics.

Dishes to try: Baked stuffed crab shell with crab meat and onion (pictured); Lobster with onions and shallot.

1/F & 2/F, The Langham Hong Kong, 8 Peking Road, Tsim Sha Tsui; +852 2132 7898

A champion in home-grown Cantonese cuisine, The Chairman uses locally sourced meats from New Territories, seafood from local fishermen, and vegetables are sourced from small farmers in Yuen Long. Clearly, farm-to-table is the main focus here and it really shows in the freshness of the dishes.

Dishes to try: Flower crab in aged Shaoxing wine and chicken oil with flat rice noodle (pictured); barbecued chicken liver with Chinese buns; Steamed crab rice sticky rice.

G/F, 18 Kau U Fong, Central; +852 2555 2202

Rosewood Hong Kong’s Chinese restaurant The Legacy House offers a menu based on Shunde cuisine, where the origins of Cantonese cuisine come from. There are also some Northern Chinese dishes on offer, such as peking duck and Shanghainese dumpling, but for us, it is the Shunde-style dishes — characterised by its delicate taste and texture — that really shine.

Dishes to try: Stewed water bamboo shoots with conpoy, dried shrimp and Chinese celery; Wok-Fried Milk, Bird’s Nest Crabmeat, Egg White, Daliang Style.

5/F Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui; +852 3891 8732

Perched on the 102nd floor of the The Ritz-Carlton Hong Kong, it’s no wonder this restaurant has been named Sky Dragon Pavilion in Chinese. The cuisine at Tin Lung Heen is traditional and luxurious, making the stunning view overlooking Hong Kong all the more suitable.

Dishes to try: Honey-glazed Iberian pork barbecue pork; Double-boiled chicken soup with fish maw in baby coconut.

102/F, The Ritz-Carlton Hong Kong, International Commerce Centre, 1 Austin Road, West Kowloon; +852 2263 2270

Concealed on the lower level of the InterContinental, Michelin-starred Yan Toh Heen is a refined Cantonese restaurant offering authentic style dishes. Think roast meats, double-boiled soups, and wok-fried seafood dishes. Executive Chef Lau Yiu Fai helms the kitchen and prepares all the dishes with precision.

Dishes to try: Wok-fried lobster with crab roe and milk; Peking duck (pictured).

Lower Level, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui; +852 2313 2323

Two Michelin-starred fine dining restaurant Ying Jee Club does understated Cantonese cuisine fantastically. Headed by Chef Siu Hin Chi, this Cantonese restaurant is one of the newer ones to make it on our list and it shows with their modern interior too. The menu showcases dishes that highlight simply on the freshest ingredients enhanced by the chef’s skill and cooking techniques.

Dishes to try: Steamed king prawn with crab coral (pictured); Marinated huadiao pigeon.

41 Connaught Rd Central, Central; +852 2801 6882

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