Hong Kong has always been one of those cities I return with an appetite. Yes, there is the shopping, the energy, the rush of being surrounded by towering malls and glittering storefronts. But beyond all that, it is the food that keeps pulling me back. Every trip feels like a new culinary chapter waiting to unfold.

What I love most about Hong Kong is how effortlessly it balances the old and the new. A century-old tea house can stand beside a sleek cocktail bar. A family-run restaurant preserving recipes passed down through generations can exist in the same city as modern spots redefining Cantonese cuisine on the global stage.

A recent visit brought me deeper into neighborhoods and dining experiences I had never fully explored before. In Kowloon City, for instance, I joined an insightful food tour with expert guide Gloria Chung who highlighted dining outlets listed in “Taste Hong Kong,” a guide published by the Hong Kong Tourism Board.

In the same week as my visit, Hong Kong hosted Asia’s 50 Best Restaurants for the very first time, welcoming some of the region’s most influential chefs, restaurateurs, and culinary tastemakers.

If you are planning a trip to Hong Kong soon, here are nine places you should bookmark right now.

26-36 South Wall Road, Kowloon City

Walking into Lok Hau Fook feels like stepping into another era. Established in 1954 and housed inside a pre-war building, the restaurant has become a cornerstone of Kowloon City’s Chiu Chow dining scene.

The Chiu Chow-style Deep-fried Oyster Omelette is a definite must-order; it’s crispy on the edges and deliciously gooey in the center. I also loved the Fried Shrimp Balls and the Mixed Meat Platter in Master Stock, a family recipe that has reportedly been nurtured for over six decades.

Shop 247, Level 2, New Town Plaza I, Sha Tin

No Hong Kong food itinerary is complete without Bakehouse.

Founded by renowned baker Gregoire Michaud,the bakery has achieved cult status thanks to its legendary sourdough egg tarts, croissants, and bolo bao creations.

Yes, the queues are real. And yes, they are worth it.

The egg tart alone justifies the wait. The crust is buttery and flaky, while the custard filling strikes that perfect balance between silky and rich.

If you want an all-day dining experience, head over to their Sha Tin branch that features a menu including Australian Wagyu Striploin and Roast Spring Chicken.

136 Nga Tsin Wai Road, Kowloon City

One of the most charming discoveries of this trip was Tai Wo Tang, a beautifully restored cafe house inside a former Chinese herbal medicine shop dating back to the 1930s. The cafe has preserved much of the original pharmacy’s character.

Its signature Tai Wo Tang Latte is a blend of espresso, milk, and honey Earl Grey tea. The Coffee Tonic is refreshing, especially after walking around Kowloon City. And then there is the Egg Waffle Chicken, a playful take on Hong Kong street food culture that combines sweet and savory flavors.

1/F, Sino Plaza, 255-257 Gloucester Road, Causeway Bay

Forum Restaurant is one of Hong Kong’s great dining institutions. Founded by the late master chef Yeung Koon-yat, the Michelin three-star restaurant has defined Cantonese fine dining for decades.

Of course, you come here for the legendary Abalone in Supreme Sauce, a dish so iconic it has been served to world leaders and dignitaries.

Kerry Hotel, 38 Hung Luen Road, Hung Hom

Hung Ton offers a more contemporary interpretation of Cantonese cuisine with a menu that is polished yet comforting, elevated yet approachable.

The Barbecued Premium Pork with Maple Syrup was perfectly balanced between smoky and sweet, while the Sauteed Prawns with Asparagus in Garlic and Black Bean Sauce delivered bold flavors.

What makes the experience even more memorable is the outdoor deck overlooking Victoria Harbour. Late afternoons here, cocktail in hand, feel quintessentially Hong Kong.

29/F The Wellington, 198 Wellington Street, Central

I cannot stress this enough: Wing was perhaps the best meal I had in Hong Kong.

Currently ranked No. 2 on Asia’s 50 Best Restaurants 20206, chef Vicky Cheng’s restaurant pushes Chinese cuisine into thrilling new territory while remaining deeply respectful of tradition.

Every course felt thoughtful and brilliant, from the Smoked Eggplant with Homemade Sour Sauce to the fragrant Chili Alaskan King Crab with Crispy Cheung Fun and Baby Pigeon with Sugarcane Glaze.

This is not simply dinner; it is absolutely an experience.

Park Lane Hotel, 310 Gloucester Road, Causeway Bay

For evening with friends, Skye is the place to be. Perched above Causeway bay, the rooftop offers sweeping skyline views paired with French comfort food and cocktails. There is something wonderfully effortless about the atmosphere here; it’s stylish without typing too hard.

The French Onion Soup and Beef Bouguinin were classic and satisfying, while the city lights made everything feel just a little more magical.

G/F, 29 Gough Street, Central

Hong Kong’s cocktail scene continues to evolve, and Mius is one of its most exciting new additions.

Opened by award-winning bartender Shelley Tai, the sleek NoHo bar feels modern, intimate, and distinctly Hong Kong.

Try their signature Gin & Apple (gin with a hint of coconut, kaffir lime, pandan, topped with fresh green apple soda); Strawberry Negroni (gin, Italian Bitter Amaro, grenache, strawberry, pink peppercorn); and Guava Oolong Float (guava and oolong sorbet topped with sparkling sake).

5/F The Henderson, 2 Murray Road, Central

Akira Back brings together Japanese, Korean, and American influences in a way that feels energetic and contemporary.

The Whitefish Carpaccio was delicate and balanced, while the Brother from Another Mother Roll with unagi kabayaki, anago tempura, foie gras torchon, and ponzu aioli was indulgent in the best possible way.

The restaurant itself mirrors the city’s dining identity today: global, dynamic, and constantly evolving.