Sham Shui Po’s history as an industrial hub has given it a dining scene renowned for humble pleasures that are cheap and cheerful. From traditional noodles to creative desserts, you can easily enjoy a great meal here without breaking the bank. You can also stop by any of the street food vendors for something to snack on, or experience a fresh new flavour brought by young entrepreneurs at everything from cool cafés to casual burger joints.
has been in Sham Shui Po since 1960. The old-school store sells various soy products, which have remained popular throughout the years. The signature beancurd 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.
Not only isconsidered one of the best dim sum spots in Hong Kong, but this local neighbourhood gem is also formerly known to be one of the cheapest Michelin dining experiences in the world. Its most famous dish? The mouth-watering and addictive baked barbecue pork buns.
There’s nowhere else in Hong Kong that does better beef and egg sandwiches than. Aside from its trademark sandwiches, this cha chaan teng (Hong Kong-style cafe) is also known for its pork knuckle noodles and milk tea, which can be ordered without sugar or with different milk ratios.
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.
Founded more than 60 years ago, this old-school restaurant still makes its noodles from scratch — a real rarity in Hong Kong. Third-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.
has a loyal fan base, thanks to its deliciously plump, hand-wrapped dumplings. The leek and meat dumplings are a must-try. These can be ordered in soup or pan-fried to a crisp, golden brown. Aside from dumplings, Yuen Fong also offers noodles, congee and snacks — all under HK$50.
Don’t worry — there’s no dog meat in these ‘dog noodles’, which some claim to be named for their stubby, tail-like shape. These noodles were a popular street snack during the 1950s and early 1960s, thanks to their cheap but filling nature. At, they’re topped with cost-effective yet flavourful ingredients such as mushrooms, dried shrimp, garlic and preserved vegetables. Aside from the noodles, we also recommend the umami mock shark’s fin soup made with shredded duck.
is one of the few old-school, Chinese-style steakhouses left in the city. Opened in 1977, the family-run eatery has retained much of its photo-worthy retro look, as well as its pan-European menu, which includes dishes such as borscht soup, German pork knuckle and various cuts of steak served theatrically on a sizzling iron plate.
Opened for more than 30 years, this humble neighbourhood gem is known for its down-to-earth but delicious noodles, including its wonton soup noodles and ja jeung meen (noodles with soybean paste). If you don’t have time to sit down, you should still try the famed curry fishballs and octopus, which are sold outside the store.
This dai pai dong is among the few traditional outdoor food stalls left in the city. Offering a quintessentially Hong Kong dining experience,serves classic local delicacies such as French toast, instant noodles topped with pork chop and a fried egg, and Hong Kong-style milk tea in a no-frills setting. The shop is open daily except for Mondays.
is so popular that it boasts three outlets on the same block — all of which are constantly packed with diners. The eatery offers a diverse selection of noodle types, soup bases and ingredients that are all prepared fresh to order. Try the chu hou beef brisket and Swiss chicken wings, as well as the special chilli sauce, which is made in-house. These items are so tasty, they’re recommended even in Michelin’s street food guide.
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.
Pei Ho’s owner Ming Gor is a true local hero. He came up with different ways to help the needy in Sham Shui Po, first by offering meal vouchers for his restaurant and eventually by handing out free lunchboxes.serves cha chaan teng staples such as noodles and rice sets. These may be simple but they’re also the sort of food that feeds the soul.
Made fresh every day, the delicious cheong fun — or rice noodle roll — is incredibly smooth and pairs perfectly with the combination of sweet sauce, sesame sauce and soy sauce. This humble snack costs only a few dollars and is recommended even by the Michelin Guide. It’s no wonder there are queues all the time.
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, hundreds of these pastries are sold per day in the lead-up to the Mid-Autumn Festival.
has multiple locations across the city, thanks to the popularity of its coconut beverage. The drink is prepared fresh to order and is made using the juice of Thai or Malaysian coconuts. Sweet and refreshing, it’s the perfect accompaniment to Sham Shui Po’s many street eats.
Located at the juncture of Kweilin Street and Fuk Wing Street, this bustling food stall is one of the best spots to sample Hong Kong’s local street snacks. What sets it apart from other places is the wide range of items it offers. You can order everything from the common curry fishball and egg waffles to deep-fried fish siu mai, pig intestines and soy-braised cow offal.
This hidden eatery attracts flocks of dedicated foodies. Some wait for more than an hour to try the famous tsukemen — a type of ramen that’s served with a separate bowl of dipping broth. The menu is sparse, listing only three choices of pork bone bases (original, black garlic and spicy). Once you’ve decided on your broth, you can choose additional accompaniments such as soft-boiled egg and char siu pork.
serves delicious Malaysian dishes such as chicken curry, silver needle noodles and otak otak. The puntastic names on the menu such as 辣死你媽 (pronounced lat sei nei ma, meaning “so spicy it kills your mum”) for nasi lemak adds extra character to the already-flavourful restaurant.
Occupying a refurbished leather wholesale shop,has preserved a slice of the 1950s by retaining much of the shop’s original touches, including the green-and-white floor tiling. Minimalism is the name of the game here — the space is decked out in simple, wooden furniture complete with a no-fuss menu that offers a variety of hand drip coffee, tea and light bites. The café adheres to a sustainable ethos, too. All iced beverages are served without plastic straws.
’s founder spent a lot of time in Sham Shui Po before opening this coffee shop in 2014. The charming cafe has since become a mecca for javaholics across the city with its brilliant brews. Aside from lattes and cappuccinos, they also offer pourover coffees. Stop by during weekends for some awesome live jamming sessions.
may be a hole in the wall but it churns out generously portioned handcrafted burgers. Feeling hungry? Try their Signature Papa’s Burger with ingredients like Angus beef patties, a fried egg and bacon between fluffy burger buns. Add on snacks like waffle fries or even fried siu mai and complete your meal with a drink.
Affordable and innovative, this Japanese-style self-service restaurant only offers three types of beef — tenderloin, sirloin and the signature triple steak – with soup, rice and salad. Customers can place their orders at one of the digital vending machines and grab a seat at the counter while waiting for their food to arrive. Carnivores will be thrilled at the sight of thick steaks that come served on sizzling hot plates.
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