South China Morning Post

“For a takeaway stall, it makes by far the best in the city.” — Jeffrey Mui

“It’s not Cantonese but I also love Peking duck at Peking Garden” — Fabio Mariella

“It’s the best.” — Yong Soo-do

“elevates classic cha chaan teng dishes with a refined touch and premium ingredients” — Clement Wong

“It is intimate, personal and best enjoyed with close friends.” — Sammy Wu

“It has a vibe you can’t find in the city. The seafood is good and not too expensive, good for after a hike.” — Anthony Cheung

“I like this place so much, I did wedding photos here. It has that old Hong Kong vibe.” — Yong Soo-do

“They use really good ingredients, serve generous portions and have a good wine selection.” — Yong Soo-do

“It’s a more casual place but the flavours are strong, with lots of spices and herbs.” — Keith Yam Ka-lok

“I know chef Bombana. He always makes something different. Sometimes I go during truffle season, and he always shaves me more truffles.” — Fabio Mariella

“For late-night dining, a place I used to go to a lot with my wife is Hsin Kwong Chiu Chow Restaurant” — Alvin Leung

“You are always going to get a good meal there with its elevated Thai street noodles.” — Yong Soo-do

“These are some of my favourites because you can eat them fast. They’re not expensive.” — Joris Rousseau

“I used to work with their chef Matthew Kirkley. It brings you old Hong Kong glamour and gives you an excuse to dress up. The prime rib is really superb.” — Anthony Cheung

“It is the place I would bring a visitor for lunch. It is laid-back but full of character.” — Eric Chan

“I also enjoy Samsen” — Yuki Maryrose Leung

“The harbour view, impeccable service and chef Wong Wing-keung’s refined yet respectful approach to tradition make it consistently memorable.” — Sammy Wu

“I like to walk down to Sing Kee, a dai pai dong on Stanley Street in Central, for their wok stir-fries. They have dishes like fried goose intestines with pickled mustard greens which are very aromatic and delicious with beer.” — Oliver Li

“I think it makes the best dim sum. It also makes the town’s best suckling pig.” — Jeffrey Mui

“Mian offers a nice variety of Cantonese and Chinese dishes, and the environment is nice, including the alfresco area.” — Alvin Leung

“a must-try with its crispy skin and tender meat. Absolutely mouthwatering.” — Tim Fung

“offers an unparalleled alfresco hearty breakfast.” — Tim Fung

“The Cantonese food is as elegant as the interior. Their tea sommelier adds to the experience and the peaceful ambience.” — Annabel Jackson

“Ha Ming Kee is another favourite for noodle soup with home-made fish cake and cuttlefish balls.” — Jen Balisi

“The char siu uses really good pork collar cuts with layers of fat and meat. And it’s got a good glaze. The goose skin is super crispy and still attached to the meat. They even provide a really good pickled radish. I literally eat lunch there three or four times a week.” — Anthony Cheung

“What distinguishes this restaurant is its use of a real charcoal grill, particularly for Portuguese pork, spare ribs and sardines.” — Sammy Wu

“It’s my go-to for both celebrations and formal business dinners.” — Clement Wong

“The food is so fresh and balanced.” — Annabel Jackson

“I love the classic French dishes and the super big wine list. It is always exciting to find the wine that best suits our celebration. Most people do not know it is not that expensive.” — Hideaki Sato

“I like the sweet and sour pork with pineapple with a sweet and tangy sauce.” — Sze Chiu-Kwan

“The food is just what you want after a long day and it’s incredibly consistent.” — Krzysztof Czerwinski

“The tasting menu is always spectacular.” — Tim Fung

“They’re very good, with reasonable prices and good service.” — Yong Soo-do

“The fish is incredibly fresh, with an almost silky texture.” — Clement Wong

“The skewers have a strong, smoky charcoal flavour and are grilled to perfection” — Clement Wong

“The shaved ice is so nice and very refreshing.” — Johana Pulat

“The seafood rice – a wet rice dish which is rightly famous in Portugal – is fantastic, as well as other seafoods like grilled octopus.” — Annabel Jackson

“The savoury dried flounder broth is superb, and each wonton is perfectly sized with just the right amount of filling.” — Clement Wong

“For a fix of Italian-American food, I love going to Frank's or its sister restaurant Fini's.” — Jen Balisi

“For steak, I sometimes go to Associazione Chianti” — Alvin Leung

“for an incredible tori paitan (thick chicken broth) ramen” — Yuki Maryrose Leung

“which serves authentic and delicious Italian food and offers a spectacular view of Victoria Harbour” — Sze Chiu-Kwan

“It’s very authentic and set in a little village. It’s simple but good. My favourite topping is chicken, mushroom and Chinese sausage. It also serves very nice dim sum.” — Fabio Mariella

“For visitors, we would have dim sum at Lin Heung Kui” — Yuki Maryrose Leung

“For a quick casual bite, I go to BluHouse” — Keith Yam Ka-lok

“Another munchie spot is Block 18 Doggie’s Noodle” — Yuki Maryrose Leung

“I love sitting on the tiny plastic stools next to the street, being shocked and overwhelmed by the smoky meat in a sweet and savoury soup, fresh greens, sharp chillies and garlic.” — Yuki Maryrose Leung

“The goose is amazing.” — Joris Rousseau

“Their brunch is really nice.” — Yong Soo-do

“It has the best view to enjoy with a glass of gin and tonic. Their keema with buttered milk buns is perfect.” — Hideaki Sato

“You really can’t find many places that show skills and expertise in classic techniques comparable to chef Wong Yiu-por’s.” — Keith Yam Ka-lok

“To me, it is probably the city’s best steamed pork patty.” — Tim Fung

“To this day, it still makes noodles by bamboo.” — Jeffrey Mui

“They present traditional Cantonese cuisine quite well with their awesome char siu and tea-smoked yellow chicken.” — Yong Soo-do

“For dinner in Hong Kong, and also where I would bring visitors, I really like Man Ho” — Keith Yam Ka-lok

“So far, it is the best one for me.” — Johana Pulat

“It is less about chefs and more about cooks.” — Annabel Jackson

“It is very rustic and traditional. They do simple plates – great meat, good pasta, cold cuts, with a great selection of wines. It is always full.” — Johana Pulat

“The authentic cooking techniques and food decoration are really impressive.” — Sze Chiu-Kwan

“They are not as famous as other Paris restaurants, but they serve such authentic, traditional, classic French bistro cuisine. It is difficult to find even in Paris nowadays.” — Hideaki Sato

“It’s a beautiful, unassuming restaurant with regional produce and fantastic Spanish cooking.” — Krzysztof Czerwinski

“Go for lunch, it’s good value.” — Alvin Leung

“He’s so good. He has the touch.” — Joris Rousseau

“For a late night snack, I like True Gourmet Taste” — Yuki Maryrose Leung

“The chef, Kevin Lam, used to work with me. It’s modern Japanese with a bit of Chinese and Korean. The food is refreshing. When I went, it was mind-blowing.” — Yong Soo-do

“Every time I go there for kushikatsu (fried skewers), it feels like being teleported to Japan.” — Krzysztof Czerwinski

“They have the best spicy vodka rigatoni and chicken parm alla vodka.” — Jen Balisi

“It is what I grew up with and still love returning to.” — Eric Chan

“His Singaporean cuisine is the first thing I ate when I arrived in Hong Kong.” — Joris Rousseau

“I’m a steak lover and my top choice for a splurge is Rex Wine & Grill” — Yuki Maryrose Leung

“I’m sure it’s a very simple recipe but they do something to the broth to make it so memorable. Don’t go during lunch hour. It’s become a hotspot for tourists so there’s always a line. Go during off hours, like 3pm or 4pm.” — Anthony Cheung

“It specialises in seafood and local ingredients – think grilled whole turbot, hake neck in one of the tastiest pil pil sauces, and tomato salad.” — Krzysztof Czerwinski

“The Peak always provides a quick escape from city life, and the view from the restaurant is amazing. It has such heritage charm.” — Eric Chan

“My favourites are Kamcentre Roast Goose and Twins Liangpi, both in BaseHall 02.” — Krzysztof Czerwinski

“There’s phenomenal service but it’s casual and doesn’t break the bank.” — Yong Soo-do

“Chongqing spicy hotpot has a rich, buttery broth packed with chillies, spices and Sichuan numbing peppers. It’s like how they make it in Chongqing.” — Yuki Maryrose Leung

“I really enjoy their cold dishes and, when in season, the hairy crab noodles with aged huadiao wine.” — Jeffrey Mui

“It’s innovative Thai-Chinese cuisine and it has a nice story.” — Alvin Leung

“The market’s vibe is really good.” — Anthony Cheung

“For dinner, it has to be hotpot. Big JJ Seafood Hotpot (Basement, Landmark Prince’s) is my top choice, thanks to its fresh ingredients, great atmosphere and excellent wine selection.” — Clement Wong

“The weekend brunch has a lot of nice Asian and Japanese dishes. The drinks are also very good.” — Fabio Mariella

“It’s a one-Michelin-star establishment and every time I go there are some surprises.” — Keith Yam Ka-lok

“There’s a congee place called Sun Kau Kee” — Alvin Leung

“I love the Macanese crab curry with quail egg, and the minchi (a ground meat and vegetable stir-fry) here is a great introduction to this Macanese classic.” — Annabel Jackson

“I like all the grilled meats – I don’t think anyone else does this kind of marinated Korean barbecue using a robata grill.” — Yong Soo-do

“if I want to splash out, that is the place.” — Jeffrey Mui

“The place is memorable too. You’ll want to keep going back.” — Anthony Cheung

“The place I go is in the suburbs. It’s called Joyous Chinese Cuisine” — Alvin Leung

“Kwai Fong is where my wife’s family lives, so we go to this branch. It still has servers using the old carts to bring out food.” — Fabio Mariella

“I think it’s the best restaurant in Bangkok for boat noodles.” — Yuki Maryrose Leung

“It is nothing fancy, but it is deeply satisfying.” — Eric Chan

“At Duddell’s I had bird’s nest, and the signature char siu was very nice.” — Johana Pulat

“The concept is very simple and traditional, and the roasted chicken is really nice.” — Fabio Mariella

“It’s a small place but it does everything. The bao buns are crispy with hot broth inside. It’s amazing. I also love the fried wontons.” — Joris Rousseau

“I always get the chef’s recommendations because there are really nice dishes that are not on the menu. The view there is spectacular.” — Fabio Mariella

“I still dream of the lobster Shaanxi noodles.” — Jen Balisi

“It’s not too expensive.” — Joris Rousseau

“Known for its outstanding seafood and extended operating hours, it naturally draws professionals after long shifts.” — Sammy Wu

“The food is innovative, well balanced and elegantly finished.” — Clement Wong

“It’s an unassuming place, yet quietly confident in what it does. I usually order the abalone and fish maw noodles, whose premium ingredients are handled with restraint.” — Sammy Wu

“The oysters are excellent” — Eric Chan

“The restaurant is very French with a modern touch, and the location is also chill.” — Joris Rousseau

“does family-style Italian cuisine that is simple, comforting and delicious.” — Clement Wong

“I know the chefs there so I know how much work goes into the dishes. If I can’t travel abroad to get inspiration, then I go to Somm for new ideas.” — Anthony Cheung

“I really love the vibe and the food. In Italy, these kinds of places are everywhere. I really appreciate their work in team building. The food is modern, not just classic Italian cuisine.” — Johana Pulat

“I take new visitors to Lung King Heen” — Sze Chiu-Kwan