The restaurant was first opened by NIGO in 2010 in Tokyo’s ever-quirky Harajuku district as a tribute to the area’s former celebrated curry shop GHEE, where the fashion designer used to work part-time. The brand has since expanded to the cool-cat residential district of Nakameguro. Both branches offer fusions of Japanese and Indian curries, and a special curry rice flavour is launched every week.

CURRY UP is as well known for its minimalist, industrial aesthetic as it is for its delectable curries, with the restaurant’s name christened by NIGO’s long-time friend Pharrell Williams. 

CURRY UP, Shop 116, G/F, The Repulse Bay, 109 Repulse Bay Road, Repulse Bay

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Five-star Tsim Sha Tsui hotel Kowloon Shangri-La is tackling this food-waste problem head-on by launching the city’s first-ever Buffet-Box in partnership with food-saving app CHOMP.

Purchased via CHOMP, diners can now pick up a Buffet-Box (HKD88) at the hotel’s awesome Café Kool buffet restaurant, with each box loaded up with quality Asian, Western, and Indian dishes. The box is available during the lunch (12:30–2:30PM) and dinner (6:30–9:30PM) sessions and can be ordered via the app 30 minutes before Café Kool opens (12PM and 6PM).

The Buffet-Box comes in four varieties – meat, seafood, vegetarian, or halal – and there are hot and cold options for each. The box itself is a biodegradable container made by locally founded low-impact packaging brand Sustainabl., making it all the more appealing to eco-conscious diners.

Café Kool, M/F, Kowloon-Shangri-La, 64 Mody Road, Tsim Sha Tsui East, 2733 8753, book here

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Today, the Chinese seasoning sauce brand has teamed up with executive Chinese chef Jacky Chung Chi-Keung of Cantonese restaurant YUE at the Sheraton Tung Chung hotel to curate a limited-time set menu (HKD680 pp) showcasing Koon Chun’s exceptional sauces, including premium soy sauce, bean-based sauces, vinegar, and oyster sauce.

The menu – Timeless Taste of Old Hong Kong – also features high-quality local produce, such as honey, organic vegetables, and seafood, in classic Cantonese recipes.

Dish highlights include the barbecued honey-glazed Ibérico pork, made with Koon Chun’s signature hoisin sauce, ground bean sauce, and chee hou (fermented soybean) sauce, pan-seared leopard coral grouper featuring premium first-extract soy sauce, and steamed chicken skin with shrimp paste, which is served with a red vinegar dipping sauce.

Although no Koon Chun sauce is involved in its preparation, the dessert of salted lemon sorbet with marinated strawberry and jelly sounds especially enticing.

This special menu is up for ordering at YUE until Oct. 31. As a bonus, diners who book this tasting menu can register to take part in the Koon Chun Sauce Factory tour on Nov. 2 or 23.

YUE, 2/F, Sheraton Hong Kong Tung Chung Hotel, 9 Yi Tung Road, Tung Chung, Lantau Island, 2535 0028, book here

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As Cantonese is the dominant cuisine in Hong Kong, there’s no shortage of reputable Cantonese eateries in the city. This list places a spotlight on the cream of the Cantonese crop, the fine-dining restaurants to book when you’re searching for impeccable local flavours and don’t mind splashing out.

Hong Kong’s top fine-dining Cantonese restaurants 

The Chairman Restaurant

Perhaps THE most difficult reservation to clinch in Hong Kong – it’s already fully booked until the end of 2024 – The Chairman is a Michelin-starred Cantonese restaurant that topped Asia’s 50 Best Restaurants list in 2021 and now sits pretty at number 4. The vibe might not be as fancy and the plating not as Instagram-perfect as others on this list, but these debatable shortcomings don’t stop locals and tourists from flocking here for a taste of owner Danny Yip and chef Kwok Keung Tung’s innovative flavour combinations, including the one-and-only steamed fresh flowery crab with aged Shaoxing wine, fragrant chicken oil, and flat rice noodles. To get the full experience, the price tag is around HKD1,380 per diner.

The Chairman, 3/F, The Wellington, 198 Wellington Street, Central, 2555 2202, WhatsApp 5501 5102

Hong Kong Cuisine 1983

Hong Cuisine 1983 is the deserving winner of our Foodie Forks 2024 Best Chinese Restaurant award, crowned by us owing to chef Silas Li’s progressive East-meets-West approach to Cantonese cuisine, merging French techniques with Chinese ingredients and recipes. If you order the dinner tasting menu (HKD2,180), be sure to supplement with a few of chef Silas’ à-la-carte signatures, including the trio of baked mini crab shells (HKD460), caramelised sweet-and-sour pork with crispy pork lard (HKD380), and crispy chicken (HKD680), which must be pre-ordered at least a day in advance. The chef’s Frenchified desserts can’t be missed; we’re big fans of the mango mousse with coconut sauce, mango sauce, pomelo, sago, meringue, and frozen pomelo drops (HKD150) for an elevated take on the classic mango pomelo sago pudding.

Hong Kong Cuisine 1983, 1/F, Elegance Court, 2–4 Tsoi Tak Street, Happy Valley, 2893 3788, WhatsApp 9029 2093, book here

T’ang Court

The first of the three-Michelin-starred Cantonese establishments to grace our list, T’ang Court at The Langham hotel has been going strong for over three decades, which might explain its plush but somewhat dating-looking burgundy- and gold-toned decor. Chef Wong Chi Fai crafts Cantonese culinary masterpieces here. The stir-fried lobster with spring onion, red onion, and shallot (HKD1,380), baked stuffed crab shell with crabmeat, onion, and cream sauce (HKD360), and stir-fried diced Wagyu beef with spring onion and wasabi (HKD680) are our top recommendations – or you can go the whole hog and order the tasting menu (HKD3,280 pp).

T’ang Court, 1/F & 2/F, The Langham, Hong Kong, 8 Peking Road, Tsim Sha Tsui, 2132 7898, book here

WING

Chef Vicky Cheng has come up trumps with his second opening following Chinese-French fine-diner VEA (located just one floor upstairs). At WING, the chef offers a more classic Cantonese touch through his own personal interpretations of traditional recipes. Chef Vicky chooses his ingredients fresh each morning, using them to craft a refined seasonal tasting menus (HKD1,980 pp/HKD2,980 pp) that currently features dishes including smoked eggplant with house-made sour sauce, fragrant Alaskan chilli crab with crispy cheung fun, and dry-aged baby pigeon smoked over sugar cane.

WING, 29/F, The Wellington, 198 Wellington Street, Central, 2711 0063, book here

The Legacy House

Another stunning Cantonese fine-diner housed within a luxury hotel, Rosewood Hong Kong’s The Legacy House is one to bookmark if you want to impress that special someone; it offers the winning trifecta of exceptional Cantonese cuisine, sophisticated interiors, and sweeping harbour views. The Michelin-starred restaurant’s dinner tasting menus (from HKD1,680 pp) showcase an abundance of luxurious under-the-sea ingredients, from abalone and fish maw to spotted garoupa and sea cucumber. Chef Li Chi Wai’s stir-fried fish noodle with dried sole, bean sprout, and mushroom (HKD320) is a go-to for its bouncy texture and umami flavours. For carnivores, the roasted goose (HKD338/HKD568) is a popular choice.

The Legacy House, 5/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, 3891 8732, book here

Duddell’s

Duddell’s is a stylish spot that encompasses a Michelin-starred Cantonese restaurant, more laid-back salon-style dining area with attached garden terrace, members-only lounge, and showroom for art exhibitions and cultural talks. On the fine-dining side, the dinner tasting menu (HKD1,588 pp) presents a flourish of seasonal delights by chef Chan Yau-Leung, with an emphasis on local sourcing. The fried shredded shrimp with fresh crabmeat, Chinese ham, egg, and bean sprout (HKD468) is a showpiece of the chef’s knife skills. The sensational barbecued pork selection (HKD368) comes with two varieties: traditional honey-glazed and a spicy version marinated with Sichuan peppercorn and chilli. Duddell’s free-flow dim sum weekend brunch (HKD638 pp) is legendary.

Duddell’s, 3/F & 4/F, 1 Duddell Street, Central, 2525 9191, book here

Forum Restaurant

Three-Michelin-starred Forum is possibly the priciest Cantonese restaurant in town, founded nearly five decades ago by master chef Yeung Koon-yat, whose signature abalone dishes are now world-famous. Today, executive chef Adam Wong is the man whipping up the braised Ah Yat abalone with dried seafood (HKD2,980), roasted pork belly with Tai O shrimp paste (HKD330), deep-fried crispy chicken (HKD680), baked bird’s nest in crab shell (HKD720), and more signature dishes. A wide range of set and banquet menus can be ordered too, including several Ah Yat abalone premium menus (from HK27,288 per table of 12).

Forum Restaurant, 1/F, Sino Plaza. 255–257 Gloucester Road, Causeway Bay, 2869 8282, WhatsApp 6061 1682, book here 

Ming Court (Cordis)

Cordis hotel’s Ming Court has recorded an astounding 16 years as a Michelin-starred restaurant, in no small part owing to the expertise of chef Li Yuet Faat. The chef is dedicated to showcasing Cantonese cuisine at its most authentic, utilising premium local ingredients and time-honoured culinary techniques. For example, the lobster is sourced in Sai Kung, whilst the air-dried seafood comes from Lamma Island. Chef Yuet Faat’s standout dish is the barbecued supreme pork loin (HKD338) made with Hong Kong heritage pork. Another winning BBQ option comes in the form of the grilled eel with Chinese angelica (HKD288). Ming Court’s six-course Michelin degustation dinner (HKD1,456 pp) is an ideal way to sample the restaurant’s most lauded dishes.

Ming Court, 6/F, Cordis, Hong Kong, 555 Shanghai Street, Mong Kok, 3552 3300, book here

Chinesology

This swanky Cantonese hotspot at ifc mall is celebrating its second anniversary this year, with culinary director Saito Chau continuing his revival of “glorious Chinese cuisine.” At Chinesology, classic Cantonese flavours are innovated by chef Saito, and he brings a sense of artistry to the plate. Be sure to order the minced stonefish soup with fish maw and tangerine peel (HKD198), chilled jumbo razor clam with chilli sauce (HKD328), and smoked free-range chicken with osmanthus and oolong (HKD398/HKD788). You can instead opt for one of the seasonal tasting menus (from HKD788 pp) for a bit of everything. Chinesology’s drink programme is just as progressive as the food. Notably, the mixologists infuse Chinese herbs into their eye-catching cocktails, complemented by an extensive international wine list. 

Chinesology, Shop 3101, 3/F, ifc mall, 8 Finance Street, Central, 6809 2299, book here

Above & Beyond

Above & Beyond at Hotel ICON is a restaurant that we feel deserves more love. It’s worth travelling to eastern Tsim Sha Tsui for the eatery’s sky-high 360-degree harbour views and quality fine-dining Cantonese menu by chef Chi Ki Wong. The chef delivers authentic Cantonese flavours but mixes things up through the use of global ingredients and techniques, as in the stir-fried venison with lamb and fig (HKD328), an autumnal special, and the signature wok-fried lobster with egg white and black truffle (HKD368) and stir-fried pork tenderloin with balsamic vinegar and osmanthus-poached pear (HKD288). If you prefer a Cantonese tasting menu, the seafood set (HKD988 pp) is the way to go.

Above & Beyond, 28/F, Hotel ICON, 17 Science Museum Road, Tsim Sha Tsui East, 3400 1318, book here

Lai Ching Heen

Lai Ching Heen made a triumphant return to its original name when the Cantonese restaurant reopened at the rebranded Regent Hong Kong hotel in early 2023 (at the hotel’s formation incarnation as the InterContinental, it was known as Yan Toh Heen). Now crowned with two Michelin stars, the elegant interior is absolutely breathtaking, inspired by a jade jewellery box, and offers incredible views. Executive chef Lau Yiu Fai boasts more than 30 years of experience at the hotel, and it’s his prestigious dinner menu (HKD2,288 pp) that truly knocks our socks off. The Buddha Jumps over the Wall dish, starring double-boiled abalone, fish maw, sea cucumber, and conpoy, Kagoshima Wagyu combination, and steamed rock rice with garoupa fillet and preserved vegetables display the pinnacle of expertly prepared, high-quality ingredients.

Lai Ching Heen, G/F, Regent Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, 2313 2313, book here

One Harbour Road

The Grand Hyatt hotel’s One Harbour Road’s high ceilings and bright and airy 1930s-style decor equate to serene elegance. In the signature set menu (HKD1,588 pp), chef Chan Hon-cheong, who is passionate about the use of local produce and sustainable seafood, whips up inventive dishes such as a duo of lobster featuring deep-fried Boston lobster claw with shrimp mousse and spicy pepper salt and braised lobster with minced pork, egg, and spicy sour sauce for a complementary contrast of flavours. Moving from meaty to plant based, the appetisers of crispy suckling pig with foie gras mousse and caviar (HKD368) and crispy black mushroom with osmanthus honey sauce (HKD138) are superb dishes to kick-start the palate.

One Harbour Road, 7/F & 8/F, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai, 2584 7722, book here

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The best bubble tea in Hong Kong

HEYTEA

HEYTEA came from humble beginnings in Guangzhou and now boasts stores all over China – and six in Hong Kong! The Chinese brand is known for something very special indeed: its signature Cheezo tea. In recent years, the admittedly strange-sounding cheese tea has grown in popularity, and we can see why. HEYTEA’s cheese topping is made with cream cheese and condensed milk, which adds an extra layer of indulgence in the form of this sweet and tangy foam. If you’re sceptical, there are cheeseless varieties at HEYTEA – the Fruity Boom teas are wonderfully refreshing – but we recommend giving the Cheezo a go. 

HEYTEA, multiple locations across Hong Kong 

CHICHA San Chen

Award-winning Taiwanese brand CHICHA San Chen has been going strong for over quarter of a century, even developing its own teapresso machine, LION, to extract the best flavour from its six types of tea (green, black, cassia black, osmanthus oolong, dong ding oolong, and high mountain pouchong). To order a bubble tea at CHICHA San Chen, there are three steps. First select your preferred tea type, then add on a flavour, such as honey, lemon, or passion fruit, to the mix. Finally, it’s time to choose a topping, ranging from konjac to taro balls. Like most shops specialising in bubble tea, you can also customise the amount of sugar and ice added.

CHICHA San Chen, multiple locations across Hong Kong

POT•ION HOUSE

Last spring, home-grown brand POT•ION HOUSE debuted in Wan Chai as the first jelly-based bubble tea concept in Hong Kong, and it now boasts two smart locations on Hong Kong Island and one in Kowloon. All the delicious bubble tea concoctions are made with ingredients from Taiwan, featuring signature jellies like peach-infused black tea jelly, jasmine green tea jelly, and soybean milk jelly. Our ideal combination is the Jin Xuan alpine tea with apricot kernel jelly, which is refreshing and fragrant.

POT•ION HOUSE, multiple locations across Hong Kong

The Alley

With just one tiny shop located opposite iSQUARE in Tsim Sha Tsui, The Alley is a Taiwanese brand with an iconic deer logo that has made a splash in Hong Kong’s booming boba scene. The Alley’s house-made sugar-cane syrup really makes a difference in the addictive sweetness of its drinks. The Crunchy Milk series is a big hit, especially the Crunchy Milk tea with brown sugar jelly, as is the Snow Velvet peach oolong with its creamy cheese topping. 

The Alley, Shop F, G/F, Alpha House, 27–33 Nathan Road, Tsim Sha Tsui, 2157 9267 

Chun Shui Tang

The inventor of the actual concept of bubble tea, Chun Shui Tang deserves a prominent place on our list, with the brand founded in Taichung in 1983 under the name Yanghsien Tea Shop. Chun Shui Tang’s extensive menu of cold tea beverages presents a variety of teas and flavours, alongside a food menu of traditional Taiwanese dishes like braised beef noodles, spicy beef tripe, and deep-fried chicken wings. On the tea front, the pearl milk tea is a deserving bestseller, showcasing all-natural and delectably chewy tapioca balls. If you’re not all boba’ed out, the tea-based desserts are also winners, in particular the tieguanyin tea-flavoured cake with brown sugar pearls.

Chun Shui Tang, multiple locations across Hong Kong

Silk.

Founded as a tribute to the heritage of Hong Kong milk tea, Silk. is a burgeoning local brand that uses a secret 50-year-recipe to craft its beloved milk tea, which is literally as smooth as silk. The Smooth King is a well-balanced signature for good reason, delivering a mixture of milk tea and plump black boba topped with a cheese “cloud” and bits of honeycomb. On the lighter side, the Silky Starburst is a fruity delight of four seasons oolong tea, grapefruit, orange, passion fruit sherbet, and agar crystals.

Silk., multiple locations across Hong Kong

COMEBUYTEA

COMEBUYTEA is another Taiwanese brand with a long history, this time dating back to 2002 and now operating hundreds of shops around the world. The chain stands out from the pack in Hong Kong with its locations displaying large glass canisters containing different types of hand-picked tea from across Asia, as well as its showpiece teapresso machines. The number-one order here is the evaporated milk roasted oolong tea, which comes with a foamy “creamccino” topping and boba made of taro and yam.

COMEBUYTEA, multiple locations across Hong Kong

KOI Thé

Extremely popular in its native Taiwan, KOI Thé is preferred for its precision and consistency, and its baristas are stringently trained in every aspect of the bubble tea-making process, from the ideal ratio of tea to water for brewing to the optimal amount of ice in each drink. KOI’s bouncy boba, made with natural ingredients, is well loved for its signature golden sheen. The golden bubble milk tea is a must-order here, whilst the caramel biscuit milk tea adds another layer of rich sweetness.

KOI Thé, Shop KOW 62, Kowloon MTR Station, Tsim Sha Tsui, 2708 8831  

KOI Thé, Shop 6, G/F, Dundas Square, 43H Dundas Street, Mong Kok, 2385 8518 

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In Taikoo Shing, native Okinawan chef Omine Sozen of Bistro Maru Maru shines a spotlight on the art of yoshoku, in partnership with Epicurean Group izakaya expert Hotta Tomoyuki, who led the original Maru Maru when it opened in the neighbourhood in 2023.

Chef Omine has been cooking up a storm since 1982, when he was the second-generation protégé of master chef Nobuo Murakami at Tokyo’s Imperial Hotel. At Bistro Maru Maru, chef Omine delivers contemporary takes on yoshoku recipes and techniques.

In the tuna tartare served with ice-cream cone (HKD83), the tartare itself is delicious –  we especially love the addition of daikon for a crunchy textural element – but we think the store-bought ice-cream cone is gimmicky and unwarranted.

A much better appetiser option is the deep-fried mozzarella cheese (HKD63), lighter than its Italian-American counterpart. The cheese balls sit atop a fresh tomato sauce that’s a quintessential complement to this carby dish.

We also enjoyed the mentaiko potato salad (HKD62), a hefty portion of sweet and tangy Japanese-style mentaiko-studded potato salad crowned with a runny egg. Mix the egg with the potato salad and accompanying salad leaves and you’ve got yourself a surprising flavour bomb.

Chef Omine is justly proud of his thick Hokkaido Sangen pork teppanyaki (HKD155/175). Forty-four hours of preparation time (20 hours of marination in a herb brine, followed by slow-cooking for a full day) are required before the mighty cut of pork tenderloin is brought to the table, resting in a mini skillet. A choice of sauce comes on the side; we think the punchy curry sauce is the best fit for the pork’s pure savouriness, whilst the demi-glace and tomato sauce seem bland in comparison. 

Tonkatsu, inspired by German schnitzel, has become a cherished Japanese comfort food, and we actually prefer the deep-fried pork loin (HKD128/HKD148) to the Sangen pork. The soft, crispy, deep-fried panko coating nicely envelopes the pork loin. The loin itself seems leaner than most, but it makes up for it with a strong natural meat flavour.

The taco rice (HKD83) is a nod to chef Omine’s Okinawan heritage, where the Tex-Mex-meets-Japanese dish is most popular. Bistro Maru Maru’s version is a moreish mishmash of shredded lettuce, melted cheese, chopped tomato, tomato salsa, and spiced beef mince heaped upon a mound of steamed Japanese rice – our favourite dish of the tasting for pure comfort.

The homemade Saikyo miso-flavoured crema catalana (HKD48) is a fitting ending to a meal at Bistro Maru. Chef Omine’s rendition of this traditional Spanish caramelised custard takes on a frozen format, glazed with an umami hint of miso. This dessert strikes just the right balance between sweet and savoury.

Our verdict of Bistro Maru Maru

Bistro Maru Maru highlights a sometimes underappreciated facet of Japanese cuisine – yoshoku – in all its comforting deliciousness. Taikoo Shing has more and more enticing, wallet-friendly restaurants popping up lately, and Bistro Maru Maru fits right in.

Although it was our mission to tackle Bistro Maru Maru’s yoshoku dishes, the classic izakaya side of the concept comes into play on the menu too, with several pages of skewer, sashimi, and sukiyaki items that we’ll be back to try.

Bistro Maru Maru, Shop G1019, G/F, Kam Sing Mansion, 3 Tai Fung Avenue, Taikoo Shing, 2505 2266

This review is intended to offer an individual perspective on the dining experience and should not be considered as a definitive judgement of the restaurant’s overall quality or reputation. The views expressed in this review are solely the author’s and do not reflect the opinions of Foodie.

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For a delicious alternative treat this Mid-Autumn season, we recommend heading over to seaside Pane e Latte in Stanley. This charming Italian bakery and restaurant is offering a beautifully packaged Mid-Autumn Festival bombolini set for HKD228, available until Sep. 17.

Coming in a box of six, Pane e Latte’s classic bomboloni are Italian-style doughnuts made with a blend of nine premium Italian flours, and they’re both airier and fluffier than their American equivalents. The bakery fills these yeasty balls of dough with a luscious vanilla pastry cream and tops them with a generous dusting of icing sugar.

To pre-order this set (at least one day in advance), email info@paneelatte.hk or phone 2337 7221.

Pane e Latte, G/F, U-C Court, 25 Stanley Market Road, Stanley, 2337 7221, book here

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A new afternoon tea set that stands out from the pack comes to us from HUE Dining, an Aussie-inspired restaurant located on the first floor of the Hong Kong Museum of Art.

The eatery’s latest teatime offering is a partnership with renowned manuka honey brand Comvita from New Zealand. We reckon it’s important to boost our immune system now before the flu season strikes, and manuka honey is well known for its potent antibacterial, antioxidant, and anti-inflammatory properties.

Available until Oct. 13 and priced at HKD440 for two on weekdays and HKD680 for two on weekends and public holidays, chef Ramsey Wong has incorporated Comita’s UMF 5+ manuka honey into the creative sweets and savouries showcased in the Manuka Honey Bliss afternoon tea set.

On the savoury side, we like the sounds of the sweetcorn prawn with fermented chilli chutney and Comvita clover honey butter and salt-baked beetroot tartlet with white miso and peas, accented with Comvita UMF 5+ manuka honey mustard.

Highlights on the sweet side include the honey shortbread with 76% chocolate ganache and whisky-poached pear and burnt Basque cheesecake with Comvita UMF 5+ manuka honey and matcha. Of course, we’ll also be sure to slather our warm-from-the oven honey-infused scones with chef Ramsey’s house-made honey raspberry jam.

To add on a special manuka honey mocktail – the Bee-lini or Manuka Mint Fizz – the cost is HKD55.

Diners will also receive Comvita manuka honey goodies and a 15%-off shopping voucher, while supplies last.

HUE Dining, 1/F, Hong Kong Museum of Art, 10 Salisbury Road, Tsim Sha Tsui, 3500 5888, book here

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Hong Kong’s diverse hotpot scene has something to suit every palate, so dive into Foodie’s guide to the ultimate hotpot restaurants in the city.

The best hotpot restaurants in Hong Kong

Megan’s Kitchen

Well known for almost two decades for its innovative soup bases made with fresh, top-notch ingredients, Megan’s Kitchen is a long-time Bib Gourmand recipient. More off-piste signatures include the tomato and crab soup in soufflé finish, which includes a whole fresh flower crab, and the Thai-Italian fusion tom yum koong cappuccino. Each year, the Cantonese restaurant unleashes a brand-new hotpot series, and now it’s South Korea’s turn. New broths include the galbitang soup with Korean short rib and radish and Korean kimchi rice cake tofu soup, complemented by dippers including handmade Korean meatballs and dumplings and Hanwoo beef.

Megan’s Kitchen, 5/F, Lucky Centre, 165–171 Wan Chai Road, Wan Chai, 2866 8305, WhatsApp 6424 5786, book here

Haidilao

This is mainland China’s largest hotpot chain, opened in Sichuan province in 1994 and now operating over 1,000 locations in China and around 100 outposts around the world. Haidilao offers many soup base varieties, from the classic pork tripe and chicken soup to a chilli-laden pepper-flavoured soup, as well as dozens of dipping sauces at their self-service condiment bar. On top of the high-quality food, the hotpot chain is equally famed for its service. To make customers feel pampered whilst waiting in the long queues, Haidilao provides complimentary manicures, free snacks and drinks, and small toy gifts for kids. Once seated, we’re always entertained by the dramatic noodle-pulling demos, mask-changing performances, and robot servers. If you’re celebrating a birthday at Haidilao, you’ll get the rock-star treatment (though keep the news to yourself if you’re easily embarrassed).

Haidilao, multiple locations across Hong Kong

Market Hotpot

If you’re looking for a down-to-earth hotpot option, Market Hotpot is the place for you. The wet-market interior design features meat and seafood stalls, and the fit-out of the restaurant is minimal, with big, round tables covered by sheets of plastic and red-capped bulbs dangling from the ceiling. The fragrant chicken and fish maw soup is the go-to order here, adored by locals for its thick, collagen-rich texture. Market Hotpot is consistent with its quality control, hand-selecting its fresh ingredients every day.

Market Hotpot, 8/F, H8, 8 Hau Fook Street, Tsim Sha Tsui East, 2782 2003, book here

Coucou Hotpot • Tea Break

A hip brand from Taiwan, Coucou has shaken things up by combining hotpot with bubble tea. The chain is beloved for its comfortable, stylish surrounds and attentive service. We recommend ordering one of Coucou’s great-value set menus, which include a double broth – perhaps twinning the signature Taiwanese-style spicy broth with the coconut with chicken broth – choice of meat, seafood platter, vegetables, meatballs (the penguin-shaped cuttlefish balls are too cute), and staple items (the fried dough sticks are a guilty pleasure). You can ask for unlimited refills of the spicy tofu and duck blood added to the soup, if that’s your thing,

Coucou Hotpot • Tea Break, multiple locations across Hong Kong

Lau Haa Hot Pot Restaurant

With its nostalgic 1970s vibe, retro Lau Haa has gained notoriety for its vibrant neon sign on Lockhart Road, reading 樓下火鍋飯店 (underground hotpot restaurant). The basement eatery, decked out like a vintage dai pai dong, is very spacious. Showcasing over 20 soup bases, the seafood is particularly recommended. Lau Haa has lots of dipping options for the adventurous eaters amongst us, be that drunken pig brain, ox throat, chicken heart, or beef stomach. On the more traditional side, we rate the comforting fried dough sticks with shrimp paste and cuttlefish balls with cheese.

Lau Haa Hot Pot Restaurant, Shop A, B/F & G/F, Block A, Lockhart House, 441 Lockhart Road, Causeway Bay, 2214 9388, book here

Wulao

Wulao is another acclaimed Taiwanese hotpot brand that’s made a splash in Hong Kong, opening branches on Hong Kong Island and in Kowloon. Chinese medicinal herbs are used to craft Wulao’s two signature soup bases – creamy white soup made with chicken and pork bones and spicy soup – which imparts a unique sweetness; order a twin pot to savour the pair. The chain’s moreish “breaded” tofu is added to each pot, and you can top up on this and the duck blood as many times as you fancy.

Wulao, 5/F, V POINT, 18 Tang Lung Street, Causeway Bay, 2633 3586, book here

Wulao, Shop 703, 7/F, H Zentre, 15 Middle Road, Tsim Sha Tsui, 2699 3168, book here

Big JJ Seafood Hotpot

Known as one of Hong Kong’s hardest-to-snag bookings, Big JJ serves up hotpot in the evenings (lunchtime is reserved for local rice and noodle plates) to raucous groups. This cult-fave eatery, opened at the beginning of the pandemic, has an unbeatably friendly vibe, styled after a dai pai dong. Go for the signature pot with pork bone, knuckle, and clam or black chicken, coconut, and goji and be sure to pre-order (one day in advance) the freshly slaughtered castrated local yellow beef, sublime in texture and flavour.

Big JJ Seafood Hotpot, G/F, Wo On Building, 9 Wo On Lane, Central, 2388 6982, WhatsApp 9725 9926, book here

Big Boil’s Club (North Point)

This hotpot restaurant themed after the Qing Dynasty allows patrons to dine in a palace-like atmosphere in North Point, mimicking royal meals from more than 200 years ago. Big Boil’s Club’s ingredients are as luxurious as the decor and tableware. For the soup base, the chicken and fish maw soup and clam soup are the standouts. Also recommended are the handmade meatballs and salted egg yolk fish skin. Big Boil’s Club is a spot for wowing with hotpot.

Big Boil’s Club, Shop 116–125, 1/F, Marble Garden, 33 Marble Road, North Point, 2331 3838, WhatsApp 6557 6704, book here

Panyin Shabu

A hotpot top list can’t be complete without a mention of shabu-shabu, the Japanese version of hotpot. Our shabu-shabu gold-medal winner is Panyin Shabu in Causeway Bay. Set in a relaxed, modern space, we always enjoy the quality, good-value shabu-shabu here. Our go-to order is the classic Kanto-style sukiyaki soup for clean, pure flavours or the yuzu pepper soup for a bit of a kick. The Japanese A4 Black Wagyu is a must for dunking.

Panyin Shabu, Shop 6–7, G/F, Dandenong Mansion, 379–389 Jaffe Road, Causeway Bay, 9882 3061, book here

Victorian Era

Home-grown Victorian Era is a sleek 1950s-style hotpot restaurant with branches in Causeway Bay, Jordan, and Tsuen Wan that’s been an Instagram darling from the get-go. The pots and accompanying dishes are garnished with fresh flowers, setting Victorian Era apart with its beautiful presentation. The eatery’s soup bases are seriously inventive, from the seafood in sake broth with gold foil to the squab and Yunnan mushroom soup. In terms of dippers, the seasonal fresh fish sashimi, Japanese A5 Wagyu chuck, and colourful rainbow dumplings are highlights.

Victorian Era, multiple locations across Hong Kong

Chaotianmen Hot Pot

Established Chongqing hotpot restaurant Chaotianmen – one of China’s top 10 hotpot brands – has recently landed in Hong Kong, opening a grand restaurant smack dab in the heart of Lan Kwai Fong. As elsewhere, we like to order a double pot here for variety, opting for the tomato umami broth and spicy Sichuan broth. The meat showcased at Chaotianmen is utterly supreme in quality, especially the beef neck and A4 Wagyu loin. Each meat, seafood, and vegetable order is presented on ice, to preserve freshness, inside castle-shaped chests.

Chaotianmen, UG/F, California Tower, 30–32 D’Aguilar Street, Lan Kwai Fong, Central, 9833 0177, book here

Beauty in The Pot

Hailing from Singapore, Beauty in The Pot debuted in Hong Kong as a member of Paradise Group, which also operates Paradise Classic and Paradise Dynasty. This decidedly feminine brand opened their princess-pink shop in Mong Kok in 2019. Before ordering, check out Beauty in The Pot’s fully stocked sauce station and health-conscious drink, salad, hotpot dipper, and dessert buffet selections. Signature bases include the skin-rejuvenating collagen broth and spicy nourishing soup. For hotpot fans with kids in tow, the indoor playground with CCTV should keep the little ones entertained whilst you chow down.

Beauty in The Pot, Shop 803, 8/F, Gala Place, 56 Dundas Street, Mong Kok, 3162 8238, book here

Fall in Thai

If you’re craving something a bit different from the hotpot norm, check out Thai-style hotpot brand Fall in Thai, a stylish Mainland China import that launched in Hong Kong last autumn. Upon first taste, we fell head over heels for the chain’s signature tom yum goong shrimp broth and coconut milk chicken broth, which are tangy, spicy, sweet, aromatic perfection. The service and attention to detail at Fall in Thai are also worthy of mention – all at a reasonable price point.

Fall in Thai, Shop 708, 7/F, Phase I, New Town Plaza, 18 Sha Tin Centre Street, Sha Tin, 2618 0992

Fall in Thai, Shop L514, 5/F, AIRSIDE, 2 Concorde Road, Kai Tak, 2381 0266

The post The best hotpot restaurants in Hong Kong, from Cantonese to Sichuan style appeared first on Foodie.

ZENG, perched on the 30th floor of V POINT in Causeway Bay, has made a name for itself over the past half-decade owing to its stunning 270-degree city and harbour views, creative cocktails, innovative one-bite dishes, and extensive shisha menu.

This new free-flow dinner menu gives diners one more reason to visit the Causeway Bay hotspot. From 6PM till 10PM daily (the last seating is at 8PM), diners can tuck into bottomless portions of 12 funky fusion dishes blending global flavours, eating as much as they wish during a two-hour time period.

Whilst we think all the flavourful plates are worth sampling, meaty highlights for us are the smoked lamb katsu with fig, suckling pig with golden mustard and yuzu kosho, and roasted pigeon with Okinawa black sugar and lemon thyme peppercorn oil. The chef’s daily special showcases a particular seasonal dish.

ZENG, 30/F, V POINT, 18 Tang Lung Street, Causeway Bay, 2353 0053, book here

The post ZENG’s new East-meets-West free-flow dinner menu is a bargain at HKD498 per person appeared first on Foodie.