Cover More than 50 master chefs have handpicked 250 restaurants across Hong Kong’s neighbourhoods—the places they actually eat at (Photo: Hong Kong Tourism Board)
More than 50 master chefs have handpicked 250 restaurants across Hong Kong’s neighbourhoods—the places they actually eat at (Photo: Hong Kong Tourism Board)
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The Hong Kong Tourism Board joins forces with 50 chefs to unveil “Taste Hong Kong”—a curated roadmap to 250 of the city’s most authentic dining institutions
Hong Kong has never needed much convincing as a food destination. The city runs on eating—from the dai pai dong breakfast crowd to late-night noodle shops that outlast everything else on the street. The Hong Kong Tourism Board’s newly launched Taste Hong Kong, a dining guide developed with the Chinese Culinary Institute (CCI), is a worthwhile addition to the city’s culinary conversation, if only because of who built it.
More than 50 master chefs—all graduates of CCI’s Master Chef Course in Chinese Cuisine—were asked to collectively select 250 restaurants across the city. These are working chefs and their picks reflect how people who know Hong Kong’s food scene actually navigate it.
The guide provides a comprehensive overview of the city’s landscape, featuring everything from upscale hotel dining rooms to hidden claypot rice spots and cha chaan tengs.
In case you missed it: The best cha chaan tengs in Hong Kong, according to Tatler’s editors
The involvement of acclaimed figures like Adam Wong, executive chef at Tatler Best-awarded Forum Restaurant, and executive chef Lee Man-sing of Mott 32 Group, lends a weight to the recommendations.
Wong points to the neighbourhood dai pai dongs and small restaurants as the true reflection of the city’s culinary soul. For Lee, the appeal lies in the simplest settings—a comforting bowl of noodles or a hot pot shared with friends. Their contributions suggest that in Hong Kong, heart and heartiness often go hand-in-hand.
A neighbourhood narrative
Above The guide provides a comprehensive overview of the city’s landscape, featuring everything from upscale hotel dining rooms to hidden claypot rice spots and cha chaan tengs
The guide provides a comprehensive overview of the city’s landscape, featuring everything from upscale hotel dining rooms to hidden claypot rice spots and cha chaan tengs
1 / 1
Taste Hong Kong is cleverly organised by district, encouraging travellers to venture beyond the usual tourist hubs. By following the sizzle of woks in bustling street kitchens or seeking out quiet, multi-generational favourites, visitors can gain a deeper insight into the city’s rich heritage.
Some of the restaurants on the list include Tatler Best-awarded institutions such as Amber, The Chairman, Wing and more.
To make this discovery as seamless as possible, the guide is supported by a digital suite featuring curated maps, neighbourhood videos, and a downloadable edition. QR codes are currently appearing across MTR stations and visitor signage, ensuring that a chef-approved meal is never more than a scan away. In a city where exceptional food can be found in the most unexpected places, this guide makes a worthwhile companion for those looking to eat like a local, guided by the masters.
Andrea Saadan is the Senior Digital Editor of Tatler Singapore. She oversees all digital content for the website and currently leads the Beauty and Lifestyle verticals. As a child, she had always enjoyed reading and writing but it was only after she joined her college newspaper, The Spectrum, in Buffalo, New York, that she considered a career in journalism. Her love for all things beauty started from the age of two—when she was caught playing with (and damaging) her mother’s YSL lipstick. On top of her day job, she is also an unpaid beauty consultant for friends and family. Besides make-up, her obsessions include the wizarding world of Harry Potter, podcasts, ice-cream, her walking pad and watching endless re-runs of The Office (US).
