Hong Kong · tool
Hong Kong food guide
Signature dishes, best food neighborhoods, and the dining etiquette that actually matters — all specific to Hong Kong.
What to eat in Hong Kong
6 signature dishes, 4 food-forward neighborhoods, and the etiquette you actually need to know.
Must-try dishes
Dim Sum (點心)
A vast array of small, bite-sized portions, often steamed or fried, served in bamboo baskets. Must-try varieties include har gow (shrimp dumplings) and siu mai (pork dumplings).
Wonton Noodles (雲吞麵)
Thin, chewy egg noodles served in a rich, savory broth with plump, flavorful shrimp and pork wontons. The broth is key, often made with dried flounder and pork bones.
Roast Goose (燒鵝)
Crispy, succulent goose with a deeply savory, slightly gamey flavor, often served with a sweet plum sauce. The skin is incredibly rendered and addictive.
Claypot Rice (煲仔飯)
Rice cooked in a clay pot with various toppings like preserved meats, chicken, or ribs, resulting in a wonderfully crispy bottom layer of rice. The caramelized crust is the prize.
Pineapple Bun (菠蘿包)
A sweet bun with a crisp, sugary topping resembling a pineapple's texture, often served with a slab of cold butter. Despite the name, it contains no pineapple.
Milk Tea (絲襪奶茶)
A strong, smooth black tea blended with evaporated milk, creating a rich, creamy, and slightly bitter beverage. It's a staple of Hong Kong's 'cha chaan teng' culture.
Where locals eat — best neighborhoods
Bustling, chaotic, and incredibly vibrant street food scene.
A mix of upscale dining, traditional dim sum houses, and historic dai pai dongs.
Authentic, no-frills local eateries and some of the best cheap eats.
Eclectic, with a blend of traditional Cantonese restaurants, international cuisine, and lively bars.
Dietary notes
Traditional Cantonese cuisine is heavily reliant on pork, chicken, and seafood, making strict vegetarian or vegan options less common outside specialized restaurants. However, many dishes can be modified upon request, and vegetarian eateries are increasing, especially in areas like Sham Shui Po.
Local etiquette
- •Tipping is not customary in most local eateries; a service charge is often included in higher-end restaurants.
- •Carry cash for smaller street food vendors and local cha chaan tengs, though many establishments accept credit cards.
- •Reservations are recommended for popular dim sum restaurants, especially on weekends, but walk-ins are common for casual spots.
- •Chopstick etiquette: Never stick chopsticks upright in a bowl of rice, as it resembles incense for the dead. Avoid using them to point or play.
- •When dining in a group, it's polite to offer food to others first before serving yourself.
Plan the rest of your Hong Kong trip
Food guides elsewhere