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As a meeting place for global talent, Hong Kong is a dynamic haven where passionate chefs and bartenders thrive. The city offers a rich tapestry of flavours through unique culinary experiences, trusted recommendations and exquisite international cuisines that define its ever-evolving dining scene.
Uncover 15 of Hong Kong’s most influential figures in food and drink as they guide you on mouthwatering adventures that reveal the heart and soul of the city’s culinary identity.
Adam Wong, Forum Restaurant
At the helm of the three-Michelin-star Forum Restaurant, Adam Wong curates a mosaic of tastes that define Hong Kong’s food landscape. He recommends Pak Loh Chiu Chow Restaurant, famous for its fragrant goose and traditional sweets, and Ju Xing Home, a late-night gem known for its pan-seared vermicelli and poached Mandarin fish.
Guillaume Galliot, Caprice
Classically trained in French cuisine, Chef Galliot incorporates local flavours into his dishes. His favourites include WING, a fresh, pan-Chinese restaurant with delicate presentations, and Yat Lok, celebrated for its crispy-skinned roast goose served with rice noodles, always worth the queue.
Danny Yip, The Chairman
Danny Yip champions traditional dishes not confined by convention that reflect Hong Kong’s edible heritage. His favourites feature Stone Coffee, specialising in locally roasted beans and hand-drip coffees, and Cheung Hing Coffee Shop, known for quintessential Hong Kong egg tarts.
Antonio Lai, Quinary and The Opposites
A pioneer in the cocktail scene, Lai values honest eateries that reflect everyday tastes. He recommends Sing Heung Yuen, famous for its macaroni in tomato broth with honey and lemon buttered toast, and Australia Dairy Company, a bustling cha chaan teng known for comfort foods like scrambled egg with toast and steamed milk custard.
Theresa Yiu, Dashijie
As a guardian of Cantonese culinary heritage, Yiu highlights traditional noodle and sauce-making techniques. Her favourites include Mak’s Noodles, renowned for its delicate wontons and springy noodles, and Forum Restaurant, famed for its braised abalone and offers comforting classics like sweet and sour pork.
Jay Khan, COA
Jay Khan values the independent spirit of small businesses and the communal bonds they nurture. Before a scenic trek he enjoys local breakfasts at cha chaan tengs such as Sai Kung Cafe & Bakery, known for its freshly baked pineapple buns paired with a smooth milk tea, perfect for fueling his day outdoors.
May Chow, Little Bao
May Chow embraces the coexistence of old-school Cantonese and trendy eateries, swearing by Ap Lei Chau’s seafood markets (around Aberdeen Harbour) for fresh fish, crustaceans and new species. She suggests taking your haul to a cooked food centre or private sampan, who will transform them into a sumptuous feast.
Leo Ko, Alibi – Wine Dine Be Social
Leo Ko frequents Sam Shing Hui Seafood Market, named after a temple in Tuen Mun and a paradise for seafood lovers. Here, chefs find inspiration in the freshest offerings, from exquisite abalone to gleaming fish, celebrating timeless flavours in dishes like classic Cantonese steamed fish and salt-and-pepper shellfish.
Vicky Lau, TATE Dining Room and Mora
Vicky Lau believes dining should be social and expansive. Lamma Island’s scenic trails invites groups to explore, building appetites to share dishes. At Yung Shue Wan Main Street, enjoy chilled tofu pudding or strong milk tea, while local restaurants craft live seasonal catches – grouper, prawns and lobster into glorious seafood feasts.
Lorenzo Antinori, Bar Leone
Lorenzo Antinori discovers culinary depth on serene Lantau Island. After hiking to the Big Buddha he savours a flavourful vegetarian lunch at Po Lin Monastery, demonstrating that plant-based cuisine can be as vibrant and varied as any meat-centric meal. In Tai O fishing village, lively street stalls serve snacks steeped in the city’s storied past.
Umberto Bombana, 8 1/2 Otto e Mezzo BOMBANA
Chef Umberto Bombana praises Hong Kong as the ultimate culinary capital, highlighting its exceptional range of global cuisines, including world-class Cantonese delicacies and a flourishing cocktail scene. He adores the city’s limitless gastronomic treasures and notes its continuous evolution with innovative bars and dining experiences.
Hideaki Sato, Ta Vie
Japanese-born Chef Hideaki Sato of the three-Michelin-star restaurant Ta Vie finds inspiration in Hong Kong's wet markets, like Graham Street Market and Wan Chai Market. He sources fresh, hyper-seasonal ingredients, including local roselle flowers and live catches from the South China Sea, which are vital to his culinary creativity.
Shingo Gokan, GOKAN
Renowned mixologist Shingo Gokan, who opened his namesake bar in Hong Kong, cherishes the city's culinary diversity. He enjoys Cantonese dishes like Auntie ĀYI’s crispy sesame chicken and deep-fried pigeon from Stellar House. He also praises Mora's innovative use of soy to inspire his creativity.
Vicky Cheng, VEA and WING
Chef Vicky Cheng draws pleasure from Hong Kong’s global culinary melting pot at his restaurant VEA, blending French technique with Chinese tradition. He respects Shui Kee’s offal noodles and Wing Kee’s pork offal, appreciating their craftsmanship. For Western flavours, he turns to Caprice, where French elegance meets Asian influences.
Joanna Yuen, Otera
Pastry chef Joanna Yuen deftly balances Western patisserie techniques with Eastern subtleties. She admires Kong Chai Kee for its flawless fish balls and brisket noodles. At ABC Kitchen, classic Western dishes are reinvented in a simple market setting, showcasing Hong Kong’s vast culinary repertoire and constant evolution.
Hong Kong elevates dining to extraordinary heights, with cuisine woven into its cultural DNA. As a beacon of gastronomic evolution, explore more in Gourmet adventures: Unique dining experiences in Hong Kong.
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