Cannabidiol (CBD) is classified as a dangerous drug in Hong Kong. Products containing CBD are prohibited under the Dangerous Drugs Ordinance, and offenders will be subject to a maximum penalty of imprisonment and a fine. Click here to find out more.
This neighbourhood gem sells traditional Chinese sweets, from black sesame cakes to flaky pastries filled with whole century eggs. It’s also one of the few places left in Hong Kong that handmakes and bakes its mooncakes fresh to order. A true labour of love, these pastries sell hundreds a day in the lead-up to the Mid-Autumn Festival.
Kung Wo has been in Sham Shui Po since the late 1950s. The old-school store sells various soy products, which have remained popular throughout the years. The signature tofu puddings are smooth as silk and boast a rich soybean flavour. The beancurd puffs, deep-fried tofu and homemade sugar-free soy milk are also worth trying.
This local cha chaan teng is known for its pig’s liver noodles. It might not sound the most appealing, but locals and tourists alike make the journey to Sham Shui Po for this unique dish. If liver is not to your taste, you can also choose beef, ham, egg or sausage. If you fancy something sweeter, be sure to go for the kaya French toast.
Tucked away inside the Jockey Club Creative Arts Centre, theis a great place to enjoy a traditional Chinese brew. Aside from offering an extensive selection of tea leaves, ranging from subtle green teas to bold black teas from Kunming, the tea house also offers dim sum items and snacks such as dumplings and pan-fried pork buns.
Luk Lam has remained a neighbourhood favourite since opening its doors in Sham Shui Po more than 30 years ago. The shop specialises in traditional Chinese desserts such as sweet soups made from red bean, nuts or black sesame. If you want something more novel, Luk Lam also offers creative new sweets such as tofu pudding and durian pancake.
Founded more than 60 years ago, this old-school restaurant still makes its noodles from scratch – a real rarity in Hong Kong. Second-generation owner, Lau Fat-cheong, carries on the family tradition of kneading dough with a heavy bamboo pole to create a firmer and more textured noodle. The restaurant’s lo mein (dry noodles) are a must-try, and are famously served with a massive portion of dried shrimp roe to give them a huge umami punch.
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.