Cantonese cuisine is the native cuisine of the southern coastal Chinese province of Guangdong and neighbouring Hong Kong and Macau. One of the eight prized culinary traditions of China, Cantonese cooking is well known for its use of fresh ingredients, particularly seafood, with dried and preserved ingredients playing important supporting roles.

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

The Chairman best fine-dining Cantonese in Hong Kong
Photo credit: Instagram/@haokoufu

Perhaps THE most difficult reservation to clinch in Hong Kong – it’s already fully booked until the end of March 2025 – The Chairman is a Michelin-starred Cantonese restaurant that topped Asia’s 50 Best Restaurants list in 2021 and now sits firmly in the top 10. 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 Kong Cuisine 1983 best fine-dining Cantonese in Hong Kong

Hong Kong 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 pp), 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

T’ang Court best fine-dining Cantonese in Hong Kong
Photo credit: website/Google Maps

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 (HKD1,360), baked stuffed crab shell with crabmeat, onion, and cream sauce (HKD360), and stir-fried diced Japanese 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

WING best fine-dining Cantonese in Hong Kong

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 refined seasonal tasting menus (HKD1,980 pp/HKD2,980 pp) that feature dishes such as smoked eggplant with house-made sour sauce, fragrant chilli Alaskan king 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

The Legacy House best fine-ding Cantonese in Hong Kong

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 best fine-dining Cantonese in Hong Kong

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 (HKD328) 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

Forum best fine-dining Cantonese in Hong Kong
Photo credit: Instagram/@forumrestaurant1977

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)

Ming Court best fine-dining Cantonese in Hong Kong
Photo credit: Ming Court

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 (HKD358) made with Hong Kong heritage pork. Another winning BBQ option comes in the form of the grilled eel with Chinese angelica (HKD308). Ming Court’s Black Pearl tasting menu (HKD1,288 pp) is an ideal way to sample the chef’s creativity at its finest.

Ming Court, 6/F, Cordis, Hong Kong, 555 Shanghai Street, Mong Kok, 3552 3300, WhatsApp 6656 2680, book here


Chinesology

Chinesology best fine-dining Cantonese in Hong Kong
Photo credit: Instagram/@chinesologyhk

This swanky Cantonese hotspot at ifc mall is celebrating its third 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 tea leaf (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 best fine-dining Cantonese in Hong Kong
Photo credit: 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 seasonal stir-fried lamb brisket with mushroom and winter bamboo shoot (HKD638) and the signature wok-fried lobster with egg white and black truffle (HKD388) and stir-fried pork tenderloin with balsamic vinegar and osmanthus-poached pear (HKD308). If you prefer a Cantonese tasting menu, the seafood set (HKD998 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 best fine-dining Cantonese in Hong Kong
Photo credit: Instagram/@laichingheen

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 former incarnation as the InterContinental, it was known as Yan Toh Heen). Now crowned with two Michelin stars, the 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 Jumping 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

One Harbour Road best fine-dining Cantonese in Hong Kong
Photo credit: 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 (HKD1,688 pp), chef Chan Hon-cheong, who is passionate about the use of local produce and sustainable seafood, whips up inventive dishes like the duo of Boston lobster, which features deep-fried 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 and textures. Moving from meaty to plant-based, the appetisers of crispy suckling pig with foie gras mousse and caviar (HKD388) and crispy black mushroom with osmanthus honey sauce (HKD148) 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


Man Ho Chinese Restaurant

Man Ho best fine-dining Cantonese in Hong Kong

Man Ho is the JW Marriott hotel’s Michelin superstar, designed to resemble a graceful Chinese garden. The one-starred Cantonese restaurant hits it out of the park each and every time, with chef Jayson Tang consistently elevating his dishes with refined flavours and artistic presentation. Plates we go back for again and again include the roasted goose with aged dried radish (HKD368), steamed sliced bean curd with preserved vegetables, ginkgo, spring onion, dried bean curd, and green and red pepper (HKD288), and deep-fried Australian Wagyu beef cheek (HKD388)

Man Ho Chinese Restaurant, 3/F, JW Marriott Hotel Hong Kong, Pacific Place, 88 Queensway, Admiralty, 2810 8366, book here


Lung King Heen

Lung King Heen best fine-dining Cantonese in Hong Kong
Photo credit: Lung King Heen

Despite losing a Michelin star in 2023, two-starred Lung King Heen continues to wow diners at the Four Seasons with the exceptional cuisine crafted by chef Chan Yan Tak, who will always hold the crown for being the first Chinese chef in the world to earn three Michelin stars. The chef’s dim sum is exquisite, especially his baked “pineapple” bun with BBQ pork and pine nuts (HKD96) and baked whole abalone puff with diced chicken (HKD108), as are his double-boiled soups and seasonal specialities. 

Lung King Heen , 4/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, 3196 8882, book here

Stephanie Pliakas is the Digital Editor of Foodie. From Michelin-starred fine-dining to the local comfort-food eats dished out at cha chaan tengs, she has immersed herself in the city’s ever-changing food scene since making Hong Kong her home more than a decade ago. When Stephanie is not devouring something delicious, she’s cooking and baking up a storm at home (whilst listening to true crime podcasts).

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