Speak now
I’m Sorry. I didn’t get that.
Hong Kong is a cosmopolitan hub where East meets West, and the old blends seamlessly with the new. This unique character is not only reflected in its architecture but also subtly influences its culinary culture. As time goes by, traditional flavours serve as the foundation for new ideas to be developed on dining tables. What kind of culinary sparks fly when classic dishes meet contemporary creativity? Perhaps these seven restaurants under the Quality Tourism Services (QTS) Scheme will surprise you with unexpected answers.
Bino N' Booze
When it comes to dining in Hong Kong, how could you miss a hotpot meal? Located in Sham Shui Po, Bino N' Booze offers a playful twist on the traditional hotpot experience, perfect for social media check-ins! The hotpot soup bases keep the authentic Hong Kong flavours while introducing new tastes and textures, with wine playing the key role. Special choices like the sake-infused seafood pot and the herbal chicken pot with Shaoxing wine incorporate a tipsy hint in the savoury soup base, creating a rich taste of complexity and balance. The hotpot dishes offer surprises too, particularly the signature Shaoxing drunken chicken dumplings, which are infused with the rich aroma of Shaoxing wine. It is also a perfect dining experience to pair the food with the house-made cocktail from Zhuyeqing and Amaretto Liqueur, where East meets West through creative mixology.
Chan Kan Kee since 1948
’Flavours linger as memories once you taste them.’ It would be the best description for Chiu Chow marinated dishes. Founded in 1948 in the ’Chiu Chow Alley’ in Sheung Wan, Chan Kan Kee has now relocated to Gough Street in Central and continues to serve the community. Unlike typical Chiu Chow ’Daa Laang’ restaurants, Chan Kan Kee offers a fresh and youthful vibe, with walls adorned with press features and numerous awards, blending old traditions with modern touches. This fusion is reflected in their menu as well, combining traditional Chiu Chow dishes and marinated delicacies with innovative drinks and set meals, delighting both long-time patrons and new customers. Their signature marinated goose is a must-try, made from strictly selected flat-headed geese following traditions. The meat is tender and full of flavour, but the secret lies in the restaurant's special broth marinade, crafted using a time-honoured recipe passed down for over 70 years, leaving diners with an unforgettable experience.
Hotaru
Located in Tsim Sha Tsui, Hotaru is a Japanese Teppanyaki and Omakase restaurant that not only boasts an Instagram-worthy environment, but also sources fresh, premium ingredients from all around the world, including Hokkaido king crabs, giant mantis shrimps from the Philippines, Australian lobsters and Kagoshima A5 Wagyu beef. Based upon traditional teppanyaki techniques, Hotaru incorporates its dishes with Western elements, creating signature sauces such as abalone liver sauce, apple vinegar sauce and black truffle sauce. These saucy highlights would be surprises to the pickiest gourmets by adding layers of flavour to the dishes, like the signature grilled Amadai with creamy uni sauce – crispy on the outside and tender on the inside, with the silky sauce enhancing the delicate sweetness of the fish.
Madame Fú
Located in Tai Kwun, Madame Fú redefines every stereotype of Chinese cuisine, from its interior to its dishes. The restaurant’s décor exudes the luxurious, laid-back charm of both old Hong Kong and Parisian cafes. Every dish, constructed like an art piece, combines traditional Cantonese cooking techniques with bold explorations of new ingredient pairings. Signature dishes are contemporary Cantonese delicacies, including the Peking duck roasted by the siu mei (Cantonese barbeque) chef with over four decades of experience, the crispy chicken skin with a subtle yet rich flavour of truffle and shallots, and the rib-eye steak drizzled with whisky flambéed tableside. Diners can expect a constant stream of surprises for their taste buds.
SENSU
Inspired by the Japanese aesthetic of ‘Wabi-sabi’ (わびさび), SENSU offers a tranquil oasis amidst the hustle and bustle. It is also a must-visit place for cafe-goers. In addition to its delicate all-day menu, SENSU embraces the ketogenic diet trend, allowing guests to ‘Create Your Own Menu’ with options like sous-vide chicken breast with green peppercorn yuzu dressing, cold konjac noodles, and mozzarella and cherry tomato with basil dressing – offering a visually and tastefully satisfying meal while catering to health-conscious diners. The cafe also creates a series of retro Hong Kong-style coffee smoothies, blending tastes of Hong Kong nostalgia with contemporary innovation, featuring imaginative twists on classic drinks like yuen yeung (coffee mixed with tea) and Ovaltine.
Tagline
For authentic Indian flavours in Hong Kong, visit Tagline in Tsim Sha Tsui. Chef and nutritionist Kiran Sukhani focuses on healthy, nutritious dishes without compromising on his pursuit of delicate taste. Merging traditional Indian cuisine with Western influences and modern twists, Tagline offers mouth-watering delights. Signature dishes include traditional kebabs with bites of juicy chicken, herbs and charcoal-grilled flavours. Another standout dish is the vegetable curry hotpot, a reinterpretation of the Indian street snack pav bhaji, paired with bamboo charcoal bread for an irresistible treat.
YAOYAO
Boiled fish with pickled cabbage and chilli is a classic Sichuan dish. In Hong Kong, you can enjoy its authentic taste at YAOYAO, a popular Mainland China chain. Their namesake signature dish features fresh, nationally certified perch cooked in a fragrant, rich and tangy broth that takes 5-6 hours to prepare, alongside Shuidong pickled cabbages freshly marinated for 90 days. The restaurant’s branch in Hong Kong introduces unique innovations, such as a refreshing tomato soup-based version of the classic dish, and the pioneering ‘dual-flavour’ boiled fish, which allows combinations with dishes like tomato fish, spicy boiled beef, and stir-fried typhoon shelter prawns for an elevated and complex dining experience.
