Celebrate the festive season in traditional style with our favourite Cantonese restaurants.

The selection of shark's fin at Ming Court

1. One Harbour Road: Without a doubt our favourite Cantonese restaurant, One Harbour Road has spectacular views over the harbour, faultless service and there is no better place for tea-smoked chicken or wok-fried lobster with chili, garlic and ginger sauce. Do not miss the incredibly juicy prawns with pear, mushrooms and ham or pop in at midday for an incredible selection of dim sum.

2. Lung King Heen: For classic Cantonese in luxury surroundings, you can’t go wrong with the Four Seasons’ Lung King Heen. Set on level four with floor-to-ceiling windows overlooking the harbour, the fantastic service combined with the perfectly executed food makes dining here an experience to remember. The scrambled eggs with caviare and crab meat are an unusual delight and although not strictly Cantonese, the Peking duck is the best you will find in Hong Kong. Also don’t miss the crispy and fragrant suckling pig. 

3. Fook Lam Moon: You can’t talk about Cantonese cuisine without mentioning the celebrated Fook Lam Moon. Having been a popular haunt for over 40 years, this is a Hong Kong institution not to be missed. There is an exotic selection of fresh seafood, the pigeon is out of this world and the shark’s fin in brown sauce, one of the best in the city.

4. Ming Court: A sophisticated and modern Cantonese restaurant with innovative cuisine creatively presented. The stand-out dish on this menu is the deep-fried lobster with cheese, which is an unusual but delicious dish served with simmered abalone in angel-hair pasta. Don’t miss the stir-fried sliced garoupa with dried shrimp roe, which is perfectly flavoured with fresh herbs and mushrooms. 

5. Golden Leaf: One of the largest selections of top-quality Cantonese dishes in the city, the menu at Golden Leaf reads like an encyclopedia of traditional cuisine. Seafood is particularly good here and the sautéed king prawns with hawthorn herbs in chili sauce or the steamed fresh crab claw with minced ginger are outstanding.

6. Yan Toh Heen: Serving classic Cantonese with a luxury twist, Yan Toh Heen focuses on top-quality ingredients to provide a high-end take on traditional cusine. Dishes such as sauteed wagyu beef with mushrooms and shishito peppers and sautéed lobster with crab roe and fresh milk, demonstrate an elegant and modern approach to Cantonese cuisine. Don’t miss the Peking duck which is succulent and crispy.

7. T’ang Court: A tranquil restaurant with a good selection of both Cantonese, and Peking dishes. The melon soup with Yunnan ham is delicately flavoured and the crunchy water chestnuts with tender beef is not to be missed.

8. Eighteen Brook: Choose from the huge tanks of live seafood for a traditional Cantonese experience. The crabs are particularly good and don’t miss the sliced prawns with green crab and egg white or the fried fresh crab meat with conpoy and egg in vermicelli. This is also a great place for a more luxury hot pot experience.

9. The Banqueting House: A sophisticated restaurant, which strays away from classic Cantonese cusine and offers more experimental dishes using international ingredients. The Japanese abalone are huge and creamy, the steamed prawns topped with crab roe in egg white are delicious and the adventurous should try the double-boiled pig’s lung with almonds.

10. Forum: Founded by the celebrated Cantonese chef, Yeung Koon Yat, Forum has been a Hong Kong institution for over 30 years. Awarded the Chef Des Chef of 2002, the Yat has designed a rich menu that, while innovative, remains true to Cantonese cuisine. His restaurant is celebrated for its selection of abalone dishes named “Ah-Yat,” which are imported from Japan.

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