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Hong Kong is a food lover’s dream and a melting pot of flavours from every corner of the globe, including an incredible variety of Chinese cuisines. From Cantonese to Sichuan, Beijing and beyond, each region brings its unique twist to the table, showcasing the rich depth of Chinese culinary traditions. Whether you’re in the mood for timeless classics or fresh, modern takes, check out these 13 award-winning Chinese restaurants, accredited by the Quality Tourism Services (QTS) Scheme, for a dining experience you won’t forget.
Jade Garden
Since opening its doors in 1971, Jade Garden has been a go-to spot for Cantonese cuisine, blending time-honoured traditions with fresh, innovative twists. It’s famous for its classic roasted meats and creative spins on Cantonese dishes that keep diners coming back.
Among its roasted meats, the roast goose is a must-try. Chefs use a special roasting oven to cook the geese evenly, giving them that perfect golden, crispy skin and tender, juicy meat, making it a true Hong Kong icon. Other signature dishes include salt and pepper fresh abalone, stir-fried milky spotted grouper and honey-glazed barbecued pork.
For a refreshing touch, Jade Garden also serves seasonal drinks. In the summer, you can cool off with options like mango coconut milk, mixed red berry drink, citrus lime soda, or blueberry banana juice—all crafted with fresh summer fruits to keep things light and delicious.
Peking Garden
Established in 1978, Peking Garden has been a beloved spot for authentic Beijing cuisine. Its elegant, traditional Beijing-style decor makes it a favourite for family gatherings, while its award-winning Peking duck, prepared with time-honoured techniques, has earned accolades both locally and internationally. Premium Beijing ducks are selected for their lower fat content and rich flavour. They are then roasted to perfection for that signature crackling skin and tender, juicy meat. Served with hoisin sauce, cucumber, spring onions and delicate pancakes, it’s the ultimate Beijing delicacy. Other standout dishes include kung pao shrimp balls and pine nut mandarin fish.
Beyond the classics, Peking Garden serves up Peking-Huaiyang dim sum and creative dishes like the Beggar’s Chicken. This showstopper swaps the traditional sugar paste for a flour-based substitute and is flambeed tableside to a golden glow, adding a ceremonial touch as guests crack it open with a golden mallet.
The restaurant’s staff are also well-versed in dining etiquette and service order, consulting daily with the head chef about seasonal ingredients to provide tailored recommendations for guests.
Golden Valley
Previously awarded a Michelin star for seven consecutive years, Golden Valley specialises in refined Sichuan and Cantonese cuisine. Dishes are meticulously prepared using premium ingredients to deliver authentic Sichuan flavours through signature dishes like the ‘20-head Japanese abalone with goose feet’, wok-fried ‘candied sweet-and-sour pork’ and the classic Sichuan ‘rattan pepper fish’.
When diners make their orders, the staff will inquire about their preferences to adjust the level of spice accordingly. The restaurant also offers a variety of Chinese teas and seasonal desserts like ‘crystal ice jelly’, a silky and cooling treat to help diners cool down their palate.
Their handmade dim sum selection also deserves a special mention, in particular the ‘Golden Valley shrimp dumpling’ and ‘abalone siu mai’. The former is plump and succulent, while the latter is delicately presented with a rich, bouncy texture. Both items are crowd-favourites for families, business meals and casual gatherings with friends.
Maxim's Palace
Renowned for Cantonese cuisine, Maxim's Palace focuses on nostalgic, traditional dishes. During dinner, you’ll find authentic local favourites, but the real star is their dim sum, offered in the morning and at lunch. Crowd-pleasers like shrimp dumplings, siu mai and barbecued pork buns are always a hit. You can also dig into old-school gems like Chiu Chow fun gwo, steamed beef balls, chicken feet in black bean sauce, minced pork soup dumplings and pork ribs with flat rice noodles — dishes that bring back memories of Hong Kong’s classic ‘one bowl with two pieces’ dim sum culture.
At their Kowloon Bay, Sha Tin and Tsuen Wan locations, Maxim’s Palace channels the lively dai pai dong spirit with nostalgic bites like pan-fried turnip cake, ‘doggie’s noodles’, ‘stuffed three treasures’, fried rice noodles, pig blood curd with Chinese chives, imitation shark fin soup with fish meat, fried pancakes and silky tofu pudding. They’re simple but packed with flavour.
In the evening, the dinner menu brings out more nostalgic heavyweights like crispy shrimp balls, ginger-steamed chicken, pine nut and mushroom-stuffed pumpkin, and a spicy abalone chicken pot that’s pure comfort food.
RÚ
Led by Executive Chef Simon Wong, RÚ serves up refined Cantonese cuisine that blends classic Chinese flavours with a modern twist. Using top-notch seasonal ingredients, dishes like whisky-aged braised vegetables paired with roasted American lobster bring a bold flavour profile, where the whisky’s richness perfectly complements the lobster’s natural sweetness.
For a full taste of Chef Wong’s creativity, the six-course tasting menu showcases seasonal dishes that highlight his culinary flair. RÚ also celebrates traditional tea culture, offering rare gems like aged mandarin zest white peony tea and 20-year-aged pu’er, curated by tea master Kelvin Ng, who also trains staff in proper brewing techniques to elevate the dining experience.
The attentive team, knowledgeable in Cantonese cuisine and hospitality, is always ready to offer personalised dish recommendations. Plus, if you’re celebrating a birthday with a group of six or more, RÚ throws in a complimentary one-pound birthday cake to sweeten the deal.
Hong Kong Jockey Club Pak Sing Restaurant
Located in Sha Tin Racecourse’s public stands, Hong Kong Jockey Club Pak Sing Restaurant offers a one-of-a-kind dining experience with huge floor-to-ceiling windows that give you a front-row view of the racetrack. It’s the perfect spot to enjoy a meal while soaking in the thrill of the races, especially during major events.
Focusing on refined Cantonese cuisine, the menu gets a fresh update every month with seasonal dishes. Out of about 30 main dishes, the roasted suckling pig, barbecued pork and sweet-and-sour pork are crowd favourites. The pork skin is perfectly crispy with tender meat inside, the barbecued pork strikes just the right balance of fat and flavour, while the sweet-and-sour pork nails that classic tangy-sweet combo. You can also customise a set menu with roasted meat platters, other main dishes, Chinese soup, rice, dessert soup and drinks to suit any taste.
DIMPOT
A pioneer in binchotan charcoal claypot rice, DIMPOT is renowned for dishing out both traditional and modern takes on Hong Kong-style claypot rice. Their signature garlic shrimp claypot rice is a must-try, while hearty staples like mushroom chicken and chicken feet with spareribs deliver bold flavours and that perfect crispy rice crust.
On top of the classics, DIMPOT gets creative with dishes like black bean sauce eel or garlic grouper claypot rice, winning over foodies with their use of fresh, seasonal ingredients for diverse flavours. They push the boundaries even further with showstoppers like binchotan charcoal Maotai flambeed chicken, made with 120-130-day bearded chickens for extra-rich taste. Roasted on-site and flambeed with Maotai liquor and complete with crispy skin, tender meat and a subtle liquor aroma, it is well worth the 30-minute wait.
They even provide a ‘chicken-cutting guide,’ but the friendly staff are always ready to lend a hand. They know the menu inside out and can suggest dishes based on whatever you’re in the mood for.
Pier 88
Pier 88 is all about hearty, home-style Cantonese cooking that’s easy on the wallet, making it a favourite ‘canteen’ for Hong Kong families. Their standout pineapple sweet-and-sour pork is a crowd-pleaser — perfectly coated, tender and bursting with flavour without drowning in sauce. It’s practically a must-order at every table.
If you’re after something nourishing, the abalone steam pot soup is light, refreshing and hits the spot. Their smoked roast goose, made with modern fruitwood smoking, brings crispy skin, juicy meat and a subtle smoky aroma. The dim sum menu is a big draw too, with plump shrimp dumplings and decadent abalone siu mai stealing the show. Be sure to leave room for classic Cantonese stir-fries like dry-fried beef noodles or Yangzhou fried rice, both showcasing the chefs’ skills and authentic local flavours.
Pier 88’s parent group, Tao Heung, keeps the quality consistent by training chefs through their ‘Unconventional Chef’ programme, ensuring the craft is passed down and every dish delivers.
City Hall Maxim's Palace
City Hall Maxim’s Palace is a gem for authentic Cantonese cuisine, serving up nostalgic dishes and dim sum in a stunning, elegant setting with killer views of Victoria Harbour right in the heart of Central.
It’s one of the last spots in Hong Kong where you can still enjoy dim sum from traditional push carts, loaded with classics like shrimp dumplings, siu mai, steamed beef balls, chicken feet in black bean sauce, minced pork soup dumplings and barbecued pork buns. They’ve also got a dai pai dong-style stall dishing out nostalgic bites like blanched assorted dishes, ‘doggie’s noodles’, pan-fried turnip cake, white pepper pork stomach with salted vegetables, and silky-smooth tofu pudding.
Come evening, the menu switches to hearty Cantonese dishes, with a talented team of chefs steaming, frying and cooking up standouts like golden, crispy shrimp balls that are as delicious as they sound.
YinYue - Panda Hotel
Located on the top floor of Panda Hotel, YinYue - Panda Hotel dishes out classic Cantonese cuisine and delicious dim sum with a focus on fresh, seasonal ingredients, a cosy dining vibe, and top-notch service. The staff are regularly trained in Chinese dining etiquette and culture, ensuring every guest feels well taken care of.
Signature dishes include their roasted meats, whole braised pipa duck, signature rice-stuffed chicken, fish maw with buffalo milk and chicken, alongside ‘white jade vegetable treasures’. Seasonal specials, like the bak kut teh winter melon bowl, strike a perfect balance by blending the rich, savoury notes of bak kut teh with the sweet freshness of winter melon.
Their creative dim sum is a real treat, with playful options like chicken pineapple buns, blue pea flower shrimp dumplings, pear-shaped salty dumplings and adorable bear-shaped mango sago. Pair these with traditional teas like Tieguanyin or pu’er, or go for their speciality ginseng oolong to round out a memorable meal at YinYue.
Crystal Jade La Mian Xiao Long Bao
If you’re craving Shanghai xiao long bao or dan dan noodles, Crystal Jade La Mian Xiao Long Bao is the place to be. This multiple Michelin Bib Gourmand recipient puts a modern spin on classic Shanghai, Beijing and Sichuan dishes, winning over foodies with its signature xiao long bao and hand-pulled noodles.
Everything here is made fresh to order, including their famous 18-fold xiao long bao, packed with perfectly balanced meat filling and a rich, savoury broth from over 10 hours of slow-cooking. The dan dan noodles, hand-pulled on-site, are silky smooth and tossed in a fragrant sesame-peanut sauce with spicy chilli oil and a touch of Zhenjiang vinegar for that perfect kick.
Don’t sleep on other must-tries like the wonton chicken casserole, with tender chicken, a light, refreshing broth and veggie-packed wontons that are highly recommended.
Peace Cuisine
Opening in 2025 at Kai Tak Mall, Peace Cuisine brings the bold flavours of Beijing, Sichuan and Shanghai cuisines to the table, complete with an in-house oven for freshly roasted Peking duck. The chef nails the traditional technique, carefully controlling the heat and timing to deliver golden, crispy-skinned duck with succulent meat. Paired with sweet sauce, spring onions, and thin pancakes, every bite is a delicious mix of rich flavours and satisfying textures.
The restaurant also serves up a variety of popular dim sum from Beijing, Sichuan and Shanghai, like xiao long bao, pan-fried beef buns, potstickers and ‘silver thread rolls’. At the Yau Tong branch, veggie lovers can dig into OmniPork dim sum options, including plant-based xiao long bao and steamed dumplings.
Rouge - Regal Airport Hotel
Conveniently located near the Hong Kong International Airport, Rouge - Regal Airport Hotel is renowned for its Cantonese and Sichuan cuisine, blending tradition with creative flair. Its signature ‘glass rattan pepper pigeon’ fuses Sichuan’s signature numbing pepper kick with Cantonese-style roasted pigeon, fried in rattan pepper oil for a spicy, aromatic punch. It’s easily one of the most popular items on the menu.
Other crowd-pleasers include the Erguotou sand ginger fried chicken nest, made with 180-day free-range chicken marinated in Erguotou liquor, stir-fried with sand ginger over high heat to seal in the juices and finished with a splash of 10-year Huadiao wine. Then there’s the satay beef knife-cut noodles, where chewy noodles meet tender beef slices tossed in a homemade satay sauce with a nutty peanut aroma.
Pair the spicy dishes with one of their three wellness teas to refresh your palate and give your body a little TLC.
Information in this article is subject to change without advance notice. Please contact the relevant product or service providers for enquiries.
The Hong Kong Tourism Board disclaims any liability as to the quality or fitness for purpose of third party products and services; and makes no representation or warranty as to the accuracy, adequacy or reliability of any information contained herein.
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