A relative newcomer to Hong Kong’s baking scene Panda Bakery debuted during the pandemic, but thanks to dedicated ownership including Taiwanese Baker Cheng Hsien Lin the Wan Chai shop has thrived without relying on #instagram inventions or overpriced novelties.
Located at Wan Chai Road 234, hours from 10h00 until 20h00 daily finding a wide range of Baked goods plus souvenirs, Pineapple Cakes – not to be confused with Pineapple Buns – are a best-seller thanks to natural sweetness and a chewy texture while Wife Cakes are on par with what can be found elsewhere.
Less impressed with a Mochi Red Bean Cake, the Glutinous Rice too thick and chewy, fans of Egg Tarts won’t find any at Panda Bakery but instead “Sunshine Milk Tarts” nearly twice as tall and more like Custard whether yellow or Pandan green.
With a few locations called Congee King, Trusty Congee King or something similar the shop in Wan Chai differentiates itself with a bevy of Michelin Bib Gourmand stickers on the window, and whether one arrives early or late the small space is usually packed with a queue outside the door.
Open from 11h00 until 22h30 daily, a menu formerly based entirely on Rice Porridge evolving to include simple Noodle dishes at fair prices, it is at shared tables that groups sit with service quick to bring piping hot plates or bowls from the kitchen.
Using a rich Fish Broth as the base, a variety of mix-ins ranging from Offal to Century Egg or Salt Baked Chicken available a la carte, flavors are complex yet clean and with Crullers made fresh to order it is easy to tell Trusty Congee King takes their craft seriously.
THREADFIN MA YAU, MANDARIN PEEL, FERMENTED BLACK BEAN
FRAGRANT CHILI ALASKAN KING CRAB, CRISPY CHEUNG FUN
BABY PIGEON, SUGARCANE
STIR-FRY BABY MUSTARD GREEN, SALTED PORK
DIGESTIVE TEA
FISH MAW, YELLOW FUNGUS, ABALONE SAUCE, RICE
SNOW GUM, COCONUT SORBET, OSMANTHUS
MIGNARDISES – EGG YOLK DONUT
MIGNARDISES – BLACK SESAME MOCHI
JAPANESE PEAR, KUMQUAT, POMELO
TAKE HOME – CANDIED GINGER
Currently #20 on the San Pellegrino list WING sees Chef Vicky Cheng focused on contemporary Chinese Cuisine in an elegant room with formal yet friendly service just one floor beneath Vicky’s “Chinese x French” VEA.
Focused on the eight Great Chinese Cuisines, Chef Cheng describing a “synergy” he hopes to achieve through modern techniques, it is in one of several green and beige rooms where guests are taken on a journey that begins with aromatic Tea before launching into a quartet of meticulous nibbles ranging from fiery Oysters to drunken Abalone and carefully braided Aubergine.
A tasting served in four courses, supplemental Stinky Tofu fried with Prawns a faultless two-bites, Almond Soup with Shirako redefines an otherwise simple Dish prior to poached Threadfin perfumed by Citrus in Black Bean Sauce.
Rooted in tradition, but not missing an opportunity to showcase technique or plating, additional mains include lacquered Pigeon and King Crab bolstered by Chilis before rounding out the savories with Bitter Greens alongside a petite serving of Fish Maw Rice.
Seasonal for Dessert, Fruits from Japan following handmade Egg Yolk Buns and Mochi, WING’s Eucalyptus and Osmanthus Dessert is said to aid digestion while also serving as an interesting balance of taste, texture and temperature.
Located in the Tsang Chiu Ho Building for more than a century it was after a 20-month closure that Lin Heung Lau reopened in April 2024, the Tea House and Dim Sum Parlor returning to its traditional cart-style service popular for both the quality and low prices.
A two-story space on Wellington Street, tightly packed tables navigated by trained staff with a variety of items, guests are invited to approach stationary podiums reloaded frequently to make selections or to wait patiently for gracious servers offering Soups and Sweets.
Featured in films and print, though on this day a packed house appeared entirely local, best bites come from molten-centered Egg Yolk Buns and delicate Har Gow while Sticky Rice Wraps, Congee and Siu Mai also perform admirably.
Begun in 1920 and still run by the fourth generation descendants of Mak Woon-chi a visit to Mak’s Noodles on Wellington Street doesn’t look much like the Food Stall it once was, but thanks to careful craftsmanship longtime visitors say nothing has changed about the Noodles whether boiled or stirred.
Now with several locations in Hong Kong, attempted expansion to Singapore unsuccessful, Mak’s flagship retains a loyal following despite a concise menu including juicy Wontons with or without added Protein plus thin-cut Stir-fry at fair prices.
Part of Central Hong Kong since 1954 and famous for nearly as long a visit to Tai Cheong Bakery sees little changed from the early days, early morning queues dissipating as the sun sets though the shop’s famous Egg Tarts are made right up until 19h00.
Known for Cookie-style Crusts, the standard version rich and eggy with less sweetness than many, guests will also be enticed by the creamy “Milk” Tarts plus traditional Wife Cakes and Sugar Fried Dough served warm right up until closing.
Considered the best restaurant in Hong Kong, and a w50b mainstay, The Chairman opened in 2009 and has since come to define Cantonese cooking under a modern lense through the collaboration between Chefs Danny Yip and Kwok Keung Tung.
Located on The Wellington’s 3rd floor since 2022, elevator doors unveiling a narrow room decorated for Christmas amidst foliage, servers in black vests orchestrate a meal spanning several courses selected a few days prior and created from local Ingredients.
Utilizing Produce from a farm in Sheung Shui, plus Proteins from local Butchers and Fishermen, it is with Tea plus Champagne poured that early bites come in a flurry and whether one opts for Offal in Aspic or Stuffed Baby Squid the labor-intense nature of each bite is evident.
Served without pretense, everything from Trotters to Abalone receiving equal attention, crisp Taro filled with Duck eats surprisingly light before moving onward to thinly sliced Geoduck and signature Steamed Fresh Flowery Crab with Aged ShaoXing Wine Sauce.
Classic by every standard, but the rare Restaurant doing traditional Cantonese Cuisine in such a setting, there’s a reason almost every table requests “Thick Cut” Chairman Style Char Siu and the Abalone Roll with Lamb Belly as well as Pork Belly Claypot Rice are each equally exceptional.
Not forgetting Soup, first a Double Boiled version with Shrimp and then Rice with Mussels, Desserts follow the theme with seasonal Melon Cake, Red Bean Pudding and silken Almond Soup derived from an ancient recipe.
A standout amongst the Hong Kong-style cafes on Hennessy Road guests visiting Honolulu Coffee House may not know the eatery’s 80+ year old history, but named after their roast Beans from Hawaii this humble space can be counted on by locals an tourists alike for good food at a bargain price.
Founded by Yeung Jin Hei as a Tea Parlor, but since becoming a bustling space for everything from French Toast to Char Siu, early mornings frequently find queue to sit down and enjoy one of the City’s best Pineapple Buns and above-average Egg Tarts.
Limited before 11h00, staff with limited English fluency having some trouble communicating available items, savories found Noodles in basic Broth bested by a crispy Pork Chop while the Beef Satay Bun is a messy affair best enjoyed with a fork and knife.
Toqued by former l20 and coi Chef Matthew Kirkley along with Chef de Cuisine Jacob Zuidervliet Belon is a modern French eatery in Hong Kong’s SoHo, and as with Kirkley’s prior Restaurants the food is precise and stylish but never loses its focus on tasting delicious.
Previously more of a neo-bistro, relocation in 2021 filling an intimate and sophisticated space barely demarcated on the street, it is from posh seats that diners are invited to order a la carte or from a tasting menu featuring French technique but plenty of local influence.
Best know for whole roast Chicken for two, a tableside presentation seen several times for surrounding guests, Christmas night found Chef Zuidervliet’s tasting begin with an amuse of Kampachi followed by a dazzling Vegetable Tart crowned by Petrosian Caviar and Bonito with a hint of Shiso.
Led by decidedly French service, Foie Gras and Sweetbread Pate en Croute both reminiscing the best of Paris or Lyon, Japanese Scallop Mousse next found itself perched on Maple-soaked Brioche and Truffles perfuming the palate.
Punching well above it’s single Michelin star and price point, Mackerel in Red Curry akin to something one might see at a Robuchon Restaurant, Peking Duck arrives in two services including smoked Leg in Corn Mousse prior to creamy Brie and a layer of Elderflower-Persimmon Gelee.
Requesting a substitution at Dessert, Chocolate surely a fine choice but Mille Feuille a la minute always special, BELON’S version with Pineapple plus Kaffir Lime shines brightly in terms of taste as well as texture before finishing with Mignardises and take-home Kouign Amann.
Japanese Strawberry, VANILLA, PAT CHUN VINEGAR, MASCARPONE, OXALIS
Mignardises – CONDENSED MILK MOCHI, SALTY CARAMEL
Mignardises – TRADITIONAL CANDY AND COCONUT WRAP
Take Home – WHITE CHOCOLATE PISTACHIO CANDY CANE COOKIE
The second local Restaurant from Chef Vicky Cheng, located just one floor above WING, VEA focuses on Chinese Ingredients and sensibilities prepared with French technique learned while inhabiting kitchens such as Restaurant Daniel in New York.
A continuation of Cheng’s “Chinese x French” philosophy, 25 counter seats plus a few 4-tops yielding roughly one staff member per diner, it is upon arrival that guests are ushered to an expansive kitchen on full display with “One Team One Dream” bold in the background.
A six-course menu for Christmas, each plate seeking to tell a story tied to Chinese culture or Cheng’s memories of such, it was alongside Tea that two “Snacks” arrived with unexpected size and complexity, a Scallop in three textures impressive but he Prawn Toast a perfect example of VEA’s concept thanks to snappy red Crustaceans and a sauce from their Heads.
Moving quickly to a skilled cut of Mackerel, an impactful Fish made more so by Persimmons and Black Tea, fans of Cod Milt will find Cheng’s use of the Ingredient more innovative than many such as when placed atop crispy Pastry with a few spoonfuls of Beurre Blanc imbued by Roe.
Always offering a Sea Cumber course, on this day stuffed with seasonal Crab and spritzed by aged Shaoxing Wine, it was after sopping up every bit of Sauce that Tea cleansed the palate in preparation for Cordyceps and tender Fish Maw soaked in the flavors of Garlic plus Ginger.
Reminiscing of his youth with Hawthorn Candy Sorbet before taking on classic French Pithivier, nothing Chinese about it but nonetheless exceptional, Dessert came in three rounds begun by fragrant Japanese Strawberries before progressing to Mochi and the traditional Candy and Coconut Wrap sold commonly as Street Food.
Shuttered in summer of 2022 but reopened in Wan Chai shortly thereafter Happy Cake Shop remains a local favorite for Cream Puff Pastries plus Hong Kong classics such as Egg Tarts and Pineapple Buns.
Now located at 68 Queen’s Road East, staff still making Puff Pastry with Lard to create an extra crispy texture, owner Wong Siu-ping can frequently be found present from 06h30 or earlier until the small shop closes past 20h30.
Also selling savory Buns, one filled with BBQ Pork larger and more generously stuffed than most, fans of Red Bean will find a sticky Pancake stuffed with it while those fancying Egg Tarts will find the Macau-style ones decent but bested by high-walled Cookie Crust versions with 50% more Custard.
Should one ever wonder what happens when a classically trained Swiss Baker settles down in Hong Kong the ideal outcome is that of Grégoire Michaud whose blue bags hang as proudly from the arms of tourists as those from Chanel or Hermes.
Trained in the Michelin starred kitchens of five-star hotels, his Sourdough operation turned Brick & Mortar in Wan Chai mid-2018, Michaud’s rise to fame can largely be attributable to rethinking the Macau-style Egg Tart with laminated Sourdough and an intensely eggy-center that is just barely set when warm.
Known for lengthy queues and copious selfies at the threshold, Christmas Day additionally found the team hawking Seasonal specials including soft Apple Pie Cookies, a punchy Irish Coffee Mont Blanc and sticky-sweet Salted Caramel Gingerbread Donuts best enjoyed while seated lest one fancy wearing it.
BLÅ Copenhagen Organic Sparkling Tea Company – Jasmin White Tea, Darjeeling, Riesling
Wakame Cashews, Chili Sauce, XO Sauce, Fresno Chili Soy Sauce
Marinated Red Jellyfish with Vinegar, Ginger and Spring Onion & Barbecued Pork with Honey Sauce
Deep-fried Crab Shell Stuffed with Black Truffle, Onions and Fresh Crab Meat
Braised Star Grouper Soup with Pork, Vegetables and Quinoa
Wok-fried Wagyu Beef with Mushrooms, Bamboo shoots and Fungus
Braised Whole South African Abalone with Sea Cucumber in Oyster Sauce
Poached Australian Spinach with Maitake Mushrooms in Supreme Soup
Fried Rice with Taro, Diced Chicken and Preserved Vegetables
Chinese Black Tea with Rose
Chilled Pandan and Coconut Pudding with Hazelnuts
Baked Fermented Bean Curd Puff with Nuts & Sweetened Pork Marshmallow with Shredded Coconut
Amber Walnuts with Sesame
At one time the first Chinese Michelin 3* Restaurant, currently awarded two-stars, Lung King Heen resides on the 4th floor of Four Seasons Hong Kong with panoramic harbor views and the sort of service expected from a property serving some of Asia’s wealthiest persons.
Toqued by Chef Chan Yan Tak, a man with no formal culinary education who has been at the helm since 2002, Lung King Heen focuses on traditional Cantonese cuisine with globally sourced ingredients plus an extensive wine list and seasonal menus such as a holiday 9-course festive tasting complete with live caroling and instrumental arrangements.
Well regarded for Dim Sum Lunch, in particular Chef Chan’s Abalone Puff, Christmas Eve began with fragrant Red Jellyfish served alongside Honey-Barbecue Char Siu before an impeccable fried Crab perfumed by Onions and Black Truffles.
A master of double-boiled Soups, first featuring Star Grouper and Pork with Mushrooms in Supreme Soup coming later, Lung King Heen spares no expense when it comes to seared Wagyu nor fresh Abalone with Sea Cucumber in thick Oyster Sauce.
Offering organic Teas including a Sparkling blend from Copenhagen, plus complimentary Hot Tea with floral notes prior to Dessert, sweets follow Cantonese tradition from sophisticated Pandan Pudding to a Bean Curd Pastry and Pork Floss Marshmallows with Shredded Coconut.
Baubles Mignardises Temptations – Strawberry Sponge Cake, Canele, Pistachio Financier with Lilly Bulb, Coffee Choux with Oyster Sauce, Fortune Cookie
Truffle Pear Cake
Trained as a graphic designer in New York City before culinary school in Bangkok Chef Vicky Lau originally opened TATE Dining Room in 2012, a move to the current location followed by her second Michelin Star for food that balances Chinese ideas with French technique.
Designed as “edible stories,” Lau’s concept following Chilean poet Pablo Neruda’s “All the Odes” collection, it is at leather-lined tables surrounded by a soft palate that diners are taken on a journey of memories with each plate focused on a single ingredient while balanced flavors and depth are matched to a tea pairing explained at length by the sommelier.
On this day a special 5-course holiday celebration, elegant Petits Salés followed by Custard reminiscing Century Egg in its idyllic form, the former recipient of the Asia’s Best Female Chef from w50b takes on Abalone alongside Pearl Barley with Pickles and Citrus accents that emphasize each flavor without hiding any of them.
Situated on the second floor, but seemingly miles from the Christmas bustle below, Breads accompany certain courses with housemade Spreads such as Sourdough to cleanse the palate between bites of an umami-laden Mushroom Tart with Black Truffle Sticky Rice.
Decidedly Chinese in a preparation of Peking Duck, crisp Skin and juicy Flesh alongside a bowl of dainty Wontons, Dessert seizes attention with taste, texture and presentation prior to finishing the meal with a Mignardises cart and a seasonal Cake should one have the foresight to pre-order.
Three treasures – BBQ Pork, Soy Sauce Chicken, Roast Duck
Founded during the Qing Dynasty and owned by the Teochew family to this day a visit to Joy Hing’s Roasted Meat features recipes steeped in tradition, the move to Hennessy Road over forty years ago doing nothing to change the focus while Bib Gourmand recognition by Michelin has fueled long lines since 2016.
Considered Hong Kong’s best Restaurant for Char Siu, though the small kitchen also prides itself on various types of Poultry, and although the space itself suggests low expectations both Food and service are exceptional.
Defined as “continuity of prosperity,” a packed house just moments after opening on Christmas Eve suggesting truth to the name, Sour Plum Tea bottled by ownership proves an ideal partner to “Three Treasures” on top of Rice – the steamed Chicken in Soy soft and tender while both BBQ Pork and roast Duck see crispy Skin overlying complex spices and rendered Fat atop juicy Flesh.
Previously with several locations, but now generating queues in Causeway Bay, Hashtag B has earned accolades for their modern interpretations of traditional Hong Kong Pastries such as the Pineapple Bun and Egg Custard Tarts including their famous “Napoleon” version that emerges hot from the oven at 09h00.
Pricey by local Bakery standards, classic Cookie Crust Tarts $12HKD and the 27-layer masterpiece surrounding barely-set Custard $18, Hashtag B also features a creamy Pistachio Tart surrounded by Puff-Pastry plus #forthegram favorites like Flat Croissants and purple Taro Buns.
Pan-seared Brittany Blue Lobster, Pied Blue Mushroom, Tubu Japanese Whelk, Japanese Gobo Burdock
Roasted Bresse Chicken, Baby Potato Gratin, White Truffle
Sweet Fruit Tea
Pear and Champagne Mousse with Bergamot Marmalade in small Pear, RSRV Blanc de Blancs
Japanese White Strawberry, Pistachio Cream, Pistachio Sablé, White Meringue
Chocolate Pudding with Kaffir Lime
Ta Vie 旅 means “Your Life” in French, “Journey” in Japanese, and with the ethos of both cultures in mind the Michelin 3* Restaurant from Chef Hideaki Sato focuses on premier ingredients prepared simply at the height of their season inside intimate confines.
Embattled during the pandemic, and now operating with only six employees from kitchen to hostess stand, guests are seated at posh tables surrounded by polished black and tile while staff attends to every need from carefully selected Teas to housemade Butter alongside piping-hot Bread.
Seasonal but not constrained by region, Chef Sato instead reaching to Japan, China and Europe for the best products available, December 23 offered only one menu beginning with premium Abalone atop tender Artichoke followed by hand-cut Pasta dressed by Seaweed Sauce and creamy Hokkaido Uni.
Served several dishes by Chef Sato himself, a buttered Leek supporting abundant Caviar revealed beneath char the first, Blue Lobster followed amidst Whelks and Burdock before a grand finale of Bresse Chicken liberally showered by White Truffles.
Paced appropriate to each diner, no lulls despite such a small staff, Hideaki emerged from the kitchen again to pour Champagne around his sugar-crystal “Pear” before rounding out the evening with complimentary sweet Tea, Strawberries with Pistachios and thick Chocolate Pudding kissed by Citrus.
Infiniment Vanille de Madagascar – Madagascar Vanilla
Tucked away on the third floor of IFC Mall, the location poorly demarcated on Google Maps, Pierre Herme’s Hong Kong outpost focuses entirely on the legend’s iconic Macarons to the tune of roughly $6USD each and a minimum of four in a small tin.
Focused on all the classics plus a few seasonal specials suffice it to say the choice of Pierre Herme versus the competition is like choosing Vacheron Constatin over Rolex in that only the truly discerning will care, even though the difference in quality is evident.
Aka Uni, Cauliflower, Lobster, Royal Cristal Caviar, Acipenser Schrenckii X Huso Dauricus, Gold Leaf, Wakame Crisps
Everything of the Ping Yuen Chicken, King Crab, Morel Mushroom, Vin Jaune D’Arbois, Sticky Rice
Persimmon, Isesou Miyako Malted Koji Rice, Sake Leese, Kuromai Black Rice
Single Origin Ethiopian Pour Over Coffee
Monkey Picked Tea with Pear Butter, Caramel Madeline, Coconut Cookie, Fresh Fruit
Found on The Landmark Mandarin Oriental Hotel’s 7th floor Michelin 2 star and Green star Amber sees Dutch Chef Richard Ekkebus offering an elegant French menu entirely free of lactose amidst skyline views and a bright room featuring a sculpture made with 4,320 pieces of the Restaurant’s eponymous material.
Secluded from the bustling shops below with gilded accents, servers fluent in a multitude of languages catering to every detail of the experience, diners are invited to choose from various prix-fixe menus including a curtailed lunch to which some of Amber’s signatures can be added for a supplemental fee.
Sourcing Ingredients from only top producers, all of the Produce organic and plant-based alternatives to plastic contributing to sustainability efforts, amuse bouche sees Shiso Sorbet give way to fiery Kombucha and pickled Mussels fully awakening the palate for creamy Foie Gras Torchon kissed by Giseng spread atop Coconut Milk Viennoiserie.
Not forgetting piping-hot Sourdough adjacent Cashew Butter, though filling up on Bread is ill-advised, Ekkebus’ signature Red Sea Urchin is a highly recommended splurge thanks to a hefty dollop of Caviar plus Lobster and Cauliflower Panna Cotta beneath.
Continuing with an exploration of local Chicken, three preparations including a Wing stuffed with Sticky Rice and Breast supporting King Crab dazzling alongside Morels, Dessert begins with Persimmons lent texture by puffed Rice followed by a selection of Mignardises including a warm Madeline and shaken Pear Butter with Tea.
Established in 1957, and run by the same family at its Central location since 2011, Yat Lok has become synonymous with Roast Goose in Hong Kong thanks to a lengthy process that has become so consistently excellent that the Restaurant receives a star from Michelin annually.
Busy from open to close beginning at 10h00 Monday through Saturday, a queue and shared tables expected with HKD the only acceptable form of payment, laminated menus are bilingual which helps with service that is rushed and assertive.
Also offering BBQ Pork, Soy Sauce Chicken and crispy Pork Belly, the latter faultless atop Lai Fun Noodles with or without Broth, the amount of Goose ordered should be dictated by hunger with a “Lower Goose Quarter” easily enough to feed one thanks to the supple Leg underlying glistening Skin that is crisp yet yielding and even better as diners progress to the slices of Breast.
