In the ever-evolving culinary landscape in Central, navigating through a sea of food choices can often feel overwhelming. This article is your compass, guiding you through this gastronomic maze towards the most delectable delights that suit your palate. Whether you're a foodie in search of the next big thing, or a kitchen novice eager to expand your culinary horizons, this is your go-to guide for all things delicious.

Economical

Yat Lok

Yat Lok, an iconic and Michelin-starred local spot in the heart of Hong Kong, is renowned for its meticulously prepared roast goose, a must-try Cantonese barbecue dish, made with a secret marinade and a careful 20-step process. Besides the famed goose, other popular offerings at this cozy, no-frills establishment include Char Siu (叉燒), roast pork belly, and soy-marinated chicken, all of which can be enjoyed with rice or noodles for a complete meal.

Lan Fong Yuen

Lan Fong Yuen, a classic Cha Chaan Teng established in the 1950s, offers a quintessential Hong Kong culinary experience, known as the birthplace of the unique technique of using silk stockings to filter tea, and serving iconic dishes like Porkchop Bun and Chicken with Braised Instant Noodles. Despite its notoriously brisk service, the authentic, bustling atmosphere and delicious food, especially when paired with an egg tart from the nearby Tai Cheong Bakery, make it a must-visit destination for those seeking to taste Hong Kong's culinary heritage.

Kau Kee

Kau Kee, a renowned restaurant established in the 1920s, is celebrated for its beef brisket noodle, offering patrons options for meat, noodle type, and broth, with the curry broth being a must-try. Despite a potential wait, the crowded space, and brisk service, the exquisite flavor of the tender, hours-braised beef and the rich soup base make this restaurant an essential stop for food enthusiasts seeking authentic Cantonese cuisine.

Maks Noodles

Mak’s Noodles, originating in Guangzhou and later popularized in Hong Kong, is renowned for its "Sai Yung" wonton noodles, a comfort dish traditionally treated as a quick snack but now a mainstay meal, despite family disputes over the dish's origin. Their signature dish features al dente noodles and four shrimp dumplings in a golden-yellowish broth, with the option of adding red rice vinegar, and the restaurant also offers worthwhile side dishes like Tossed Noodles with Beef Brisket and Gai Laan in oyster sauce.

Tim Ho Wan

Tim Ho Wan, founded by a former Michelin-starred chef, revolutionized the dim sum scene by offering just around 20 types of exquisite yet affordable dim sum in a casual Cha Chaan Teng setting, earning a Michelin star within a year. Signature dishes include the Crispy BBQ bun, Siu Mai, and the traditional, less commonly found Steamed Rice Roll with Pork Liver, each demonstrating high culinary craftsmanship, and while the restaurant has expanded globally, some argue the Hong Kong branches offer the best taste.

Tsim Tsai Kee

Tsim Chai Kee, a popular Cantonese noodle restaurant in Hong Kong, is known for its king prawn wonton noodle, having earned Michelin Guide recommendations over the years. Despite its simple menu offering three toppings - wontons, beef slices, and fish balls - the restaurant, established in 1998, attracts locals and tourists alike with its generous portions, affordable prices, and memorable flavors, particularly the large, flavorful prawn wontons and the perfectly balanced noodle soup.

Sing Heung Yuen

In Hong Kong's Central district, known for its Michelin-starred restaurants, the humble, no-frills eatery Sing Heung Yuen stands out with its daily lunch queues and over six decades of tradition. Famous for its Tomato Beef Noodle Soup, Lemon Honey Crispy Bun, and unique atmosphere captured in various Hong Kong film scenes, this beloved dai pai dong offers an authentic taste of Hong Kong, drawing locals and tourists alike for its comfort food and nostalgic vibe.

Law Fu Kee

Law Fu Kee, an establishment dating back to the 1950s, is a go-to spot in Central for traditional breakfast, specializing in congee prepared using the "raw boiled" method which results in a smooth, creamy texture, with popular options like Pig Giblets Congee and Grass Carp Belly Congee. In addition to its famed congee, Law Fu Kee is also known for its Deep Fried Dace Balls, a favorite dish among many patrons that's dipped in a savory clam sauce, available at its two branches in Central.

Tram View Café (Instagram)

Tram View Café, nestled amidst Hong Kong’s bustling cityscape, provides a unique view of the iconic trams and a vintage aesthetic that form a perfect backdrop for Instagram-worthy photos. Outfit suggestions to blend with the café's ambiance include refined French Vintage style and contrasting Pastoral Style, with the best photo spots being by the window, on the outdoor swing, or the British-style outdoor tea seating.

Mid-range

Yum Cha

Yum Cha, a Cantonese tradition that has evolved into an all-day dining experience, is revolutionizing the dim sum experience by crafting dishes into playful, whimsical shapes, such as the standout Hot Custard Molten Bun and the flavorful BBQ Piggy Bun. In addition to its innovative dim sum, Yum Cha also offers a variety of shareable main dishes, aiming to provide not just a meal, but a diverse and unforgettable gastronomic journey that blends tradition with innovation.

Ho Lan Jeng

Ho Lan Jeng, a unique restaurant in Central, captivates with its retro charm, featuring a 1950s-inspired interior design complete with traditional mosaic tile patterns and old-school dishware, and playful neon lights that add modern appeal. The establishment offers an extensive menu of traditional and modern fusion dishes, like the Slow-Cooked Iberico Char-Siu (叉燒), and a varied selection of local craft beers and innovative cocktails that tastefully blend traditional Chinese flavors with modern mixology, making it a popular destination for both dates and group outings.

Tai Ping Koon

Tai Ping Koon, which first opened in Guangzhou in 1860, expanded to Hong Kong in the 1950s, introducing locals to a unique blend of Western and Chinese cuisine known as "Soy Sauce Western Cuisine". Today, the restaurant is known for its innovative dishes such as Roasted Pigeon, Swiss Sauce Chicken Wings, and a large, distinct take on the soufflé, served in a setting reminiscent of early colonial Hong Kong's upper-class dining experiences.

Maxims Palace

Established in 1980, Maxim's Palace at City Hall in Central is a lively, grand Cantonese restaurant known for its traditional dim sum served from trolleys, offering an authentic Hong Kong dining experience. Alongside classic dim sum like Har Gow and Siu Mai, the restaurant also offers unique delights like Soup Dumplings and Sponge Cake, all enjoyed in a vibrant setting with panoramic views of Victoria Harbour.

Lock Cha (Vegetarian)

LockCha, founded in 1991, is a Hong Kong-based tea house specializing in "single-harvest" tea, offering an extensive selection of premium Chinese teas and complementing them with a menu of vegetarian dim sum. In addition to its traditional tea offerings, the tea shop also innovates with products like "LockCha Beer," a unique beverage brewed from premium tea leaves, and a variety of globally-sourced tea merchandise, such as herbal tea, cold-brew tea, tea wares, and tea publications.

Upscale

Peking Garden

Peking Garden, a Michelin Star restaurant and part of Maxim’s Chinese Cuisine, established in 1978, is renowned for its authentic Beijing-style gastronomy, notably its delectable Peking Duck, and offers an array of flavors in its extensive menu. With a warm and efficient service, it provides a memorable dining experience, capturing the essence of traditional, upscale Chinese cuisine within a price range of HK$500 to HK$600 for an evening meal for two, excluding wine and exclusive seafood or bird's nest dishes. 

Yung Kee

Yung Kee, a restaurant established in 1942 in Central, has become an iconic location for authentic Cantonese food and a favorite among local celebrities, offers traditional family recipes like the signature roast goose. The restaurant, which underwent a renovation on its 70th anniversary in 2012, has won over 100 culinary awards worldwide, and continues to uphold its principle of presenting the essence of authentic Cantonese cuisine. 

Snacks and Desserts

Tai Cheong Bakery

Tai Cheong Bakery, opened in the 1950s, has held a special place in Hong Kong's collective memory, especially known for its egg tarts, famously enjoyed by Chris Patten, the last governor of Hong Kong before the handover. The bakery also offers traditional snacks and desserts such as Black Sesame Pudding and Salted Egg Yolk Pastry, maintaining their authenticity and quality across several newly opened branches throughout the city.

Mammy Pancake

Mammy Pancake, a successful chain recognized in the Michelin Guide's street food section, specializes in Hong Kong's beloved egg waffles, offering a variety of flavors ranging from traditional sweet options to innovative savory recipes like Pork Floss with Sesame and Salted Seaweed with Corn. The chain, known for using quality ingredients and making their waffles fresh upon order, has helped to revive the popularity of this nostalgic street food, despite pricing that's slightly higher than typical street food stalls.

Kung lee

Kung Lee, a renowned tea shop located on Hollywood Road in Hong Kong, offers visitors a taste of the city's history and culture through its signature sugar cane juice, made from 100% locally grown sugar cane. The shop, which exists within a century-old building, has adapted to modern tastes with innovative twists on the classic drink, offering variations such as ginger or lemon-infused sugar cane juice, and extends an invitation to connect with the local community and immerse oneself in Hong Kong's rich cultural journey. 

Leaf Dessert

Leaf Dessert, a traditional open-air Chinese dessert stall on Elgin Street, boasts a rich century-old history and is known for its authentic street food experience, characterized by swift service and no-frills interactions. Despite its stringent rules, the allure of its traditional desserts such as the cooling Cold Green Bean Soup with Seaweed and the hot Glutinous Rice Balls with Sugar, Sesame, and Shredded Coconut Topping is undeniable, offering a unique gastronomic experience steeped in local culture and history.