My List of Favourite Eating Places in Hong Kong

Having visited Hong Kong a number of times, I’ve been asked by various friends about what’s nice to eat in Hong Kong. So, I thought it would be easier if I compile a list to share with them. This list (in no particular order) is compiled based on my previous trips and is of course, based on my personal preferences 🙂. Without further ado, let the pictures, where available, do the talking…

1. 住家菜 (

This chain of 3 restaurants is good for its home-style food and soups that taste homely. Prices are reasonable too! Dishes to try: 阿嬤雞 (pre-order), 魷魚馬蹄蒸肉餅, and soup of the day. Best to make reservations.

This is 阿嬤雞.

Lee Theatre Plaza Branch: 99 Percival St, Lee Theatre Plaza, 7th floor, Causeway Bay. Tel: 31050339

Jaffe Rd Branch: 460 – 462 Jaffe Rd, Causeway Bay. Tel: 31050456. Close on Sun

Mody Rd Branch: 68 Mody Rd, Empire Centre, UG/F Shop 50 – 57, Tsim Sha Tsui. Tel: 31050515

2. Tai Cheong Bakery  泰昌餅家 (

I love the egg tarts from Tai Cheong: buttery, melt-in-the-mouth crust holding satiny smooth eggy custard….Yummy! The ones in Singapore simply pale in comparison, imho.

There are various branches around Hong Kong. The flagship shop is at 35 Lyndhurst Terrace, Central. Check out their website for the locations of the branches.

3. Kau Kee  九記牛腩

The beef brisket is braised till tender and the soup has lots of beefy goodness. The shop is located at 21 Gough Street, Central. Be there early to beat the queues!

4. Lan Fong Yuen  蘭芳園

While I personally feel that its standard has dropped slightly (based on my recent trip in Dec 2010), I still love the pork chop buns and French toast they serve. Flavourful pan-fried pork chops, sandwiched, together with a smear of mayonnaise and sliced tomato, in toasted burger buns.

Pork chop bun: looks simple, yet satisfying….

French toast: drenched in eggy goodness….

Address: 2 Gage Street, Central

Note: be prepared to wait and share tables with strangers…

5. Mui Kee Congee  妹記生滾粥品

This is my favourite congee stall in Hong Kong which is located in a food centre. They cook the base congee in a huge pot. Upon your order, they will cook the congee with the rest of ingredients in a copper pot. The resulting congee is delicious and has a slight “wok hei” flavour. I strongly recommend the pork ball congee. The pork ball comprises marinated minced meat with “tai tow choy”.

Pork ball and fish stomach congee. See how smooth the congee is….

Address; 123A Fa Yuen Street, Fa Yuen Street Market, 3/F, Shop 12, Mongkok

6. Yuen Kee Dessert 源記甜品

If you like to eat traditional “tong shui”, I recommend you to try Yuen Kee. They are reputed to use traditional methods, i.e. using a stone miller, to prepare the tong shui.

Sesame paste with lotus seeds

Sang Kee soup with lotus seeds: reputed to have health benefits…but I forgot what they are 😛

Fluffy “gai dan ko” to accompany the tong shui

7. Sang Kee Congee Shop 生記粥品

Sang Kee’s congee is also very good. I love their fish stomach congee. Meat balls are not bad, but I personally prefer Mui Kee’s.

8. Keung Kee Roadside Stall  強記

This shop sells simple-looking small eats, like pork bone congee, rice flour rolls, glutinous rice with chinese sausages…Good for supper…though they start opening from lunch.

Rice flour rolls, aka 腸粉: pan-fried slightly to achieve crispy edges

Glutinous rice with chinese sausage

Fried noodles

Pork bone congee: ultra-smooth and flavourful…

Address: 382 Lockhart Rd, junction of Lockhart Rd and Marsh Rd.

9. Keung Kee Restaurant  強記飯店

This place serves a value-for-money and tasty roast goose. At night, they also do dishes, cze char style. Sorry, no pictures, as we were so hungry and the food looks good….so we forgot to take pictures….

Address: 9 – 17 Tin Lok Lane, Wanchai

10. Sang Kee Fish Noodles

The fish soup noodles is fabulous, nothing like what is available in Singapore. The condiments, fish puff (魚腐), fish cake – steamed and fried, are equally delicious. When I was in Hong Kong, I went there twice in a row. I shan’t “say” anymore – the picture will paint a thousand words…

See how milky the soup is…with all the natural fishy goodness…

11. Spring Deer  鹿鳴春

This is a nondescript Pekinese restaurant, tucked away on a second floor. The restaurant is very simply furnished, but it serves one of the most delicious Peking duck, with wraps (which are more like pita bread type, rather than the usual eggy crepe served in Singapore). This restaurant also serves beggar’s chicken, which must be pre-ordered in advance.

Beggar’s chicken – before “unwrapping” the mud casing…

Beggar’s chicken: tender, moist, flavourful

Address: 42 Mody Road, 1/F, Tsim Sha Tsui

Tel: 2366 4012, 2723 3673, 2366 5839. Must make reservations. Best to book at least 1 week in advance.

12. Tai O Crossing Boat Restaurant  橫水渡小廚

A gem located in a village on Lantau Island. If you visit Tai O, I strongly recommend you to visit this place for lunch. Must-tries are:

大澳咸鮮籠仔荷葉: rice steamed in lotus leaves. Condiments are pork marinated with Tai O prawn paste, small fresh prawns, dried prawns, ikan billis.

墨魚餅 (pan-fried cuttlefish patties): full of cuttlefish goodness..can’t really taste the flour…maybe, they didn’t use it!

Veggies in fish broth (Tai O style). The fish broth is very flavourful and fresh-tasting…

Address: 33 Kat Hing St, Tai O

13. Old man selling “gai dan tsai” in Tai O at Tai O Market Street

After eating lunch at the Tai O Crossing Boat Restaurant, hang around to wait for an old man who sells “gai dan tsai” in the afternoons. He cooks the “gai dan tsai” over charcoal, which is rare in Hong Kong. The cakes are solid through and through (see below), unlike others, which only have shells (if you know what I mean….)

This is the old man….he sets up stall along the road, outside a shop at Tai O Market Street

14: Mak Man Kee Noodle Shop  麥文記麵家

Beef brisket noodles and pig trotter noodles are delicious. The wonton noodles are not bad too.

Beef brisket noodles

Nam yu pig trotter noodles: tender pig trotters with nam yu flavour

Wonton noodles

Address: 51 Parkes St, Jordan

15. 佳佳甜品

After eating at Mak Man Kee, you could drop by here for dessert. The shop opens in the afternoon and sells a delicious bowl of sweet potato soup, laced with ginger…lovely on a winter day….

Besides sweet potato soup, they also sell tong shui. Clockwise from top left: walnut paste, sesame paste, sweet potato soup, almond paste.

Address: 27A Ningpo St (寧波街), Jordan

16: Jenny Bakery (

Although this is technically not an eating place, I would like to share with you the cookies sold here – they are simply delish. The butter cookies come in two types: a 4-mix assortment and a 8-mix assortment. The types in the 4-mix assortment are different from the 8-mix assortment. The cookies in the 4-mix are more melt-in-the-mouth type, while the ones in the 8-mix are more crunchy and have nuts. The cookies are popular with the locals who buy them as gifts as they are packaged in tins with lovely designs. As a testament to their popularity, especially during festive seasons, I had to start queuing at least half an hour before opening and within 2 hours of opening, they are fully sold out for the day. I also understand that they don’t take orders during festive periods.

Jenny Bakery’s flagship shop is in Stanley, but they have branches located in Central, Causeway Bay, Tsim Sha Tsui and Yau Ma Tei. Check out their website for the branches and opening hours.


Please feel free to share your recommendations 🙂


Easy Chye Tow Kueh

After tasting success with the easy law pak ko, hubby and myself tried to convert it into an easy version of chye tow kueh too. The following is the result of several trials and error….

The chye tow kueh is firm enough to fry and is fluffy inside. Here’s the recipe:

Chye Tow Kueh


180g carrot, finely grated

750g white radish, coarsely grated

400g rice flour

4 tbsp potato starch

750ml tepid water

750ml boiling water

3 tsp salt

2 tsp sugar


1) Steam carrot for about 15 min or until soft. Set aside to cool.

2) Lightly poach the grated white radish in boiling water for 3 min to remove the strong earthy smell. Squeeze out most of the water and set aside. Don’t squeeze until the radish is dry; radish should still retain a little bit of water.

3) Combine rice flour and potato starch in a large bowl. Add tepid water and mix till flour is dissolved. Then stir in steamed carrot and poached radish and mix well. In a separate bowl, combine boiling water, salt and sugar. Add the boiling water mixture to the radish mixture and mix well.

4) Pour batter into a lightly oiled square tray (20cm x 20cm) or round tray (25cm – I used 27cm and steamed for 45 min) and spread evenly.

5) Steam for 45 min to 1 hr. Leave to cool to room temperature, then keep refrigerated until ready to use.

6) Before serving, cut into desired shape and size (ideally bite-size pieces), then pan-fry according to preference.