Hong Kong's Top Five Chinese Fine Restaurants

(No reviews yet)
0.00 Grams
Current Stock:

Choosing where to stay in Hong Kong for a romantic getaway can pose a major dilemma and it's the same for trying to decide where to eat out in "Asia's World City". Hong Kong is not only packed with celebrity chefs and Michelin-starred restaurants, but it has every culinary style you can possibly imagine. The same goes for fine Chinese, and if you love Asian food, here's our top pick of the five best venues in which to try local delicacies. By Joanna Hall

Yan Toh Heen

Recipient of a coveted Michelin star, it's tucked away on the lower level of the famous InterContinental Hotel in Kowloon, and specialises in Cantonese cuisine. At the helm is Executive Chef Lau You Fai; he's been in the kitchen since Yan Toh Heen opened back in 1984, fusing refined Chinese cooking techniques with the freshest of seasonal ingredients, and a divine location on the edge of Victoria Harbour. Loosely translated, Yan Toh Heen means "elegant dining place", and after a recent major facelift, the venue is a wonderful fusion of earth tones, bronze, greys and creams, brightened with colour from the gorgeous jade place settings including napkin holders, platters and chopstick holders. It's also very spacious, organised to allow for quiet nooks for smaller groups, comfy couches and booths, and intimate tables for two. When it comes to the cuisine, there's a lavish Dim Sum menu for lunch for weekdays, weekends and public holidays, and a high tea and dessert option, but dinner is served nightly. As with many Cantonese restaurants, the choice of dishes can be overwhelming, and menus change often. Examples of what's on offer include Barbecued Suckling Pig, Wok-seared Garoupa Fillet with Soy Sauce, Wok-fried Wagyu Beef with Green Peppers, Mushrooms and Garlic, Braised Whole Abalone with Diced Roasted Duck and Eggplant, and Inaniwa Noodles with Lobster in Black Bean Sauce. 

To read a full review of our experience at Yan Toh Heen click here.

Lung King Heen

In a city like Hong Kong, every five-star hotel worth its salt has at least one or more fine dining experiences. The Four Seasons located near Central is a good example, with Lung King Heen as the world's first Chinese restaurant to receive no less that three coveted Michelin stars. Lung King Heen is a venue of glamour and expansive views, located on the fourth floor of the harbourside hotel overlooking Victoria Harbour and the Kowloon skyline. Its name means "view of the dragon" and it's a large, flowing space with a contemporary design fused with Asian touches. It has highly polished floor, glass and polished silver accents, an impressive silver leaf ceiling, and plush red fabric walls and traditional china. When it comes to the menu, Executive Chef Yan Tak's expansive choice of dishes is something to tackle. It's a journey through the best of Chinese produce, with seasonal recommendations depending on the time of year, and wines paired for convenience and suitability. Offerings include Crispy Suckling Pig, Barbecued Pork with Honey, Roast Goose with Plum Sauce, Hot and Sour Tofu Soup with Shrimp Wontons, Simmered King Prawns in Champagne Sauce, Steamed Star Garoupa Fillet with Ginger and Spring Onions, and Wok-Fried Superior Australian Wagyu Beef Cubes with Sarcodon Aspratus and Capsicum.

T'ang Court

Located in the heart of Tsimshatsui, and a stone’s throw from Nathan Road, The Langham is a delightful slice of Europe amidst the contemporary modern heart of Hong Kong. One of the hotel's key dining venues, T'ang Court, is just upstairs from the lobby. The elaborate decor is strongly traditional Chinese, fusing rich red with pink and gold, dark wood, plush seating, crisp white table cloths, and sweeping drapes in rich red velvets, and the menu has a focus on traditional Chinese Tang Dynasty specialties. Besides an esteemed Michelin-star rating, T'ang Court has also been voted one of the world's Top Ten Hotel Restaurants by US Hotels Magazine, and featured on Travel & Leisure's annual Hot List of the World's 100 Fabulous Places and Things. Recently, however, it's Braised Garoupa Head and Brisket with Roasted Pork/Sliced Garoupa with Deer Tendons was voted the 2013 Best of the Best Culinary Awards  - Gold with Distinction Award - for the category of Signature Seafood. Every Chinese delicacy imaginable is featured on this menu, from jellyfish and lobster, to barbecued meats, and as is common in Hong Kong, dishes change seasonally. On offer is a wide range of appetisers and mains showcasing some of the best, and most unique ingredients of China, such as Shredded Abalone with Noodles, sliced Barbecue Duck and Pork, Garoupa Cooked in Soy and Ginger, Butterfly Prawns, and simple steamed seasonal local veggies.

Maxim's Palace City Hall

The first time we dined here, tucked away upstairs on the second floor at City Hall near Central, it was easy to find and we were hugely impressed by the dim sum. The second time, thanks to huge chunks of Victoria Harbour being reclaimed and a changing landscape, it was harder to find - but the frenetic dim sum lunch it's famous for didn't disappoint. Maxim's Palace is huge, hall-like, and vaguely kitschy with chandeliers, white trimmed tassel chairs, and good harbour views should you score a rare window seat. It's also hugely popular, so don't leave it too late to go; you'll either wait for up to an hour for a table, or you will not have much choice in dishes, or miss out altogether. Just walking into the restaurant is an experience for first timers; it's lively and noisy, packed with tables, and uniformed waitresses scurrying around in between serving dim sum from traditional trolleys. Although authentically Chinese, there is a menu in English with photos and prices for non-dim sum dishes. Hong Kong is the home of dim sum, so what can you expect of Maxim's besides a lively atmosphere? Well, they are largely classic offerings such as sui mai or steamed pork and shrimp dumpling, char sui bau or steamed pork buns, har gau or steamed shrimp dumplings, cheung fan or steamed rice and flour pancakes, spring rolls, and lotus paste buns for dessert. Either way you'll have fun, and eat plenty.

Peking Garden at Star House

There are plenty of places to enjoy traditional Peking duck in Hong Kong, but as we were staying at the InterContinental on Kowloon this was the closest - and recommended by the concierge in Club InterContintental. It's also a bit of a Hong Kong institution dating back to 1978. Across from the Star Ferry terminal, on the third floor of Star House, it was easy to find and has a very authentic decor and atmosphere. There's also plenty of action to enjoy as you dine, besides watching unusual dishes arriving at the tables of hungry patrons, and the noodle making demonstration which takes place throughout the restaurant at various times. Part of the Maxim's group, the service is a little gruff, but it has quite elegant decor and the food more than makes up for it. The menu specialises in Pekingese and northern Chinese cuisine, with offerings including stir-fried Pekingese noodles with shredded pork braised prawns in red wine sauce, and beggar's chicken, which has to be ordered in advance (24 hours). However the legendary barbecued Peking duck is what we were there for, and it didn't disappoint. A whole duck arrived at the table and was expertly dissected by a uniformed and gloved waiter and arranged on a plate with all the trimmings including Chinese pancakes. Accompanied by a few glasses of wine it was a night to remember.

For more information on Cathay Pacific, visit www.cathaypacific.com/au.

The airline has four daily flights between Sydney and Hong Kong, as well as three per day from Melbourne, 11 per week from Brisbane, and 10 per week from Perth. Premium Economy and Business Class feature on all flights, which use A330 aircraft.

Joanna Hall