What is Dubai Chocolate?

Dubai Chocolate was created in 2021 by Sarah Hamouda, the brains behind Fix Dessert Chocolatier. It’s essentially a chunky bar of chocolate filled with pistachio paste and knafeh, a Middle Eastern dessert made with kataifi — a fine vermicelli-like pastry. Once it went viral in 2023, bakeries and home bakers across the world started putting their own spin on it by creating their own fillings and combining it with other sweet treats. And now, Hong Kong has gotten into the trend in a big way.

Where to find Dubai Chocolate in Hong Kong?

Four Seasons Hong Kong — Central

This five-star hotel in Hong Kong is the latest to get in on the Dubai Chocolate craze, courtesy of executive pastry chef Ringo Chan. They’ve got a classic dark chocolate version with a pistachio and knafeh filling. But if you want to really treat yourself, we suggest the Hong Kong Milk Tea Kataifi Bar. This indulgent dessert inspired by the city’s cha chaan tengs has two layers — the upper one made of kataifi pastry with Ceylon black tea powder and almond chocolate sauce, and the lower one of milk tea chocolate ganache that combines from Ceylon tea, evaporated milk, and cream. You can only order on the hotel’s eShop a day in advance, and do a pick-up from its Cake Shop between 11am and 8pm every day.

Price: HK$320 per bar
Where: Cake Shop, Lobby Level, Four Seasons Hong Kong, 8 Finance Street, Central
Contact: Website (eShop) | Instagram | Facebook | +852 3196 8159

Baking Maniac — Wong Chuk Hang

Mother-and-son duo Ankrish Gidwani and Renuka have given classic desserts like cupcakes and cake pops a Dubai Chocolate spin. Their offerings range from bars with a pistachio and knafeh filling encased by velvety chocolate (HK$280) to a Naked Cake (HK$780 onwards) made of their signature chocolate ganache and Dubai Chocolate knafeh filling. Their store also features Pistachio Knafesh Choco Chip Cookies (HK$50 per piece) and Biscoff Pistachio Chocolate Bars (HK$55 per piece), which is a new take on their popular Lotus Bites.

Price: HK$50-HK$1,600
Where: 5C, 40 Wong Chuk Hang Road, Kwai Bo Industrial Boulevard
Contact: Website | Instagram | Facebook | +852 6699 8093

Maxim’s Cakes — Multiple locations

This bakery chain takes the trend to the next level with their Dubai Chocolate-inspired Pistachio Cake made of American pistachio cream, Japanese diced pistachios, light-as-air sponge cake, soft cocoa filling and a crunchy kataifi layer. They come in two sizes — the regular 4.5-inch cake and the deluxe 6-inch version — and you should put in a request for a cake at least a day before you need it. And as with all Maxim’s orders, you get a free chocolate plaque if your purchase is over HK$300.

Price: HK$198-HK$388
Where: View locations here
Contact: Website | Instagram | Facebook | +852 2101 1300

Mr Simms Sweet Shop — Central, Tsim Sha Tsui

The old-timey sweet shop known for its retro goodies has put its own twist on the viral sensation by using a combination of 70% French dark chocolate and 34% white chocolate, along with pistachio paste. Their interpretation of Dubai Chocolate is low-sugar, and has no butter, additives or preservatives — perfect if you want a healthier variation of this dessert. Choose from a 200 gram bar or a trial 20 gram block, which you can pick up from their Central or Tsim Sha Tsui locations after ordering online.

Price: HK$30-HK$198
Where: 37 Lyndhurst Terrace, Central | Harbour City, Glass House 01, LCX, Level 3 Ocean Terminal, Tsim Sha Tsui
Contact: Website | Instagram | Facebook | +852 2565 6933

Atypic Chocolate — Tsim Sha Tsui

Hongkongers can now get their hands on this Melbourne-based bean-to-bar chocolaterie’s Middle Eastern delight. They use their own mix of pistachio cream, crispy kataifi, and tahini paste enveloped in chocolate made from their very own cocoa beans. And unlike most places in town, you can actually pick up your order the day you place it — as long as you do it before 12pm. You also get free delivery on purchases over HK$600, which takes about three business days to arrive. Or, if you prefer, collect your chocolate at Wan Chai MTR station at 1pm or 6:30pm.

Price: HK$288
Where: Confect, UG1, The One, 100 Nathan Road, Tsim Sha Tsui
Contact: Website | Instagram | +852  9603 9124 (WhatsApp)

Schoggi Meier — Chai Wan

Schoggi Meier does three types of dark Dubai Chocolate that they make fresh in Hong Kong: a regular bar, a raspberry cream-filled creation, and a cappuccino-flavoured variety, all paired with kataifi. The Swiss-inspired chocolatier’s creations are made of  premium couverture from Felchilin, which explains their smooth texture and glossy finish. You need to place your order on the website and wait about four days until you get it.

Price: HK$199
Where: Unit 6A, Sze Hing Loong Industrial Building, 44 Lee Chung Street, Chai Wan
Contact: Website | Instagram | Facebook | +852 2783 8663

City’super — Multiple locations

Turkish brand Chocovia, which has a nearly 100-year history of crafting high-quality chocolates with unique flavours, is now available in Hong Kong. And, of course, their Dubai Chocolate is on the shelves at city’super. Their bars are a delicious blend of rich milk chocolate with crispy pistachio kadayif cream filling. Perfect if you’re craving sweet and nutty, with a smooth yet layered texture.

Price: HK$100
Where: View locations here
Contact: Website | Instagram | Facebook | +852 9522 2602 (WhatsApp)

Karam — Kennedy Town

Alia Amer started out with cooking classes at which she brought her Jordanian-Palestinian roots to the forefront  by teaching participants how to make dishes like baklava, freekah, and shawarma. In late 2024, she started making her own Dubai Chocolate with her signature homemade pistachio paste, Varlhona dark and milk chocolate, and crispy kunafah. And more recently, she started rolling out pistachio kunafa layered chocolate cake cups. DM Karam’s official Instagram account to place your order and pick it up at Mid-Levels a couple of days later.

Price: HK$290
Where: 64 Victoria Road, Kennedy Town
Contact: Instagram | Facebook | +852 9174 0880

The Cakery — Multiple locations

Here’s another Hong Kong-based bakery that’s putting its own spin on this viral sensation. The Cakery’s speciality is a dark chocolate cotton cake layered with white chocolate pistachio cream and crunchy kataifi pastry, and finished with a dark chocolate ganache frosting. It comes in four sizes, priced from HK$658-HK$2,088 depending on which size you pick, and are ideal for special occasions. They also do individual cake slices (HK$62) and a vegan Dubai Chocolate croissant (HK$35) stuffed with white chocolate pistachio cream and crunchy kataifi pastry.

Price: HK$35-HK$2,088
Where: View locations here
Contact: Website | Instagram | Facebook | +852 2816 1838

Lab Zerõ — Tsim Sha Tsui

Here’s a mashup we didn’t know we needed! It combines the social media trend with the famous Japanese kakigori to give foodies a light version of this decadent dish. Instead of a layered bar of chocolate, we get layers of shaved ice, creamy pistachio ice cream, and kataifi, topped with chocolate and pistachio syrup. It’s on the café’s all-day menu, so you don’t need to wait for days on end to get your fill of this treat.

Price: HK$98
Where: Shop B, Ground Floor, 68 Kimberley Road, Tsim Sha Tsui
Contact: Instagram | +852 5720 4888

Header image credit: Four Seasons Hong Kong

Why Deliveroo is Closing in Hong Kong

In a message on its app, Deliveroo said, “We’ve taken the tough decision to close our business in Hong Kong. This is because Deliveroo cannot continue to offer the great service to customers, restaurant, and riders that we always aim for and so our final day of operations in Hong Kong will be April 7, 2025.” However, the platform has tied up with rival foodpanda so that users can keep placing orders at eateries and groceries in the territory, and will redirect riders to join its competitor.

Other Delivery Options in the City

The British company has sold part of its assets to Delivery Hero, the parent entity of foodpanda, and, according to media reports, has nominated liquidators to manage the Hong Kong closure. The platform debuted in the territory in 2015, and in the time since partnered with more than 10,000 riders and restaurants. 

Deliveroo’s closure comes not long after Mainland China-based KeeTa launched in Hong Kong in 2023. The Meituan-owned service initially launched with delivery options only in Mong Kok and Tai Kok Tsui, but has extended its network across the city since then. Uber Eats also had a presence Hong Kong, but closed in 2021 for unknown reasons.

Image credits: DaoUiDai HaKungMi 88 via WikiCommons

That’s where Higasa Sushi comes in. The Wong Chuk Hang-headquartered service, which bills itself as “the ultimate sushi experience”, aims to provide Hongkongers with a unique selection of authentic and flavourful Japanese specialties. Think everything from classic nigiri and moreish temari, to hearty yet healthy chirachi and generous omakase sets — even desserts like Sesame Cookies and Nutella Maki. These signature offerings reach customers through their catering operations that extend across the city and home delivery network that covers Hong Kong Island.

Higasa Sushi’s Catering and Home Delivery Options

Since Higasa Sushi launched in October 2024, the team — which includes Zuma alum Joey as the head chef — have worked to bring fresh, quality fare to customers. As part of their citywide catering services, they provide large-scale custom dining arrangements that work for a variety of events, such as bento boxes for team lunches and specially presented sushi for occasions like Halloween or Christmas. You can even put in a special request for the staff to arrange sushi in the shape of a letter or number for a birthday celebration, or use different types of sushi to replicate a brand logo for a company gathering. If you want fun sushi options for kids, you can even ask for panda- and penguin-shaped treats.

At-home diners can place their orders on the website or via platforms like Deliveroo and Foodpanda for a variety of occasions — whether it’s an after-school snack for the kids, dinner with friends, or an elevated Sunday meal with the family. The doorstep-delivery choice also works if you want a quick lunch dropped off to your office anywhere on Hong Kong Island.

Commitment to Quality Food & Environmental Responsibility

Diners can order their sushi any day in advance or on the same day, except for Mondays. Orders are prepared at the Higasa Sushi kitchen in Wong Chuk Hang only after they’re placed. They’re then sent to customers’ homes by van in insulated bags with ice pouches to keep them fresh.

The company is also focused on sustainability and eco-friendliness. All their food is delivered in wooden boxes accompanied by bamboo chopsticks and recycled napkins and paper bags. Catering orders are presented in wooden trays that the staff pick up the day after an event to reuse them. Higasa Sushi also sources GMO-free fish from Japan and organic salmon from Norway so that their offerings have a clean and natural flavour.

To find out more, visit the Higasa Sushi website. First-time customers can get 10% off on their orders.

Image credits: Higasa Sushi

*This article is a paid collaboration. To know more, read our Ethics & Transparency statement or visit this page if you’d like to advertise with us.

What are the rules of the burger-eating competition?

Foodies up for a challenge can take part in Flat Iron Burger’s all-you-can-eat burger contest by signing up here to enter a pool of contestants. The organisers will then draw the names of 20 contenders from all the registered entries and those selected will battle it out at 7pm on January 24, 2025. 

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A post shared by Flat Iron Burger (@flatironburger_hk)

As part of the challenge, contestants must attempt to finish “a mountain of sliders” — or as much of it as they can — within two minutes, which they can wash down with two pints of Asahi beer. The winner will get a year’s worth of free burgers from the restaurant.

What is Flat Iron Burger?

Flat Iron Burger is the brainchild of the culinary minds behind Steak King — Johnny Glover and chef Aarik Persaud. The restaurant opened in Central in March last year and serves burgers with a blend of three cuts of prime Black Angus or Wagyu. They followed this up with new branches in Sheung Wan in August and Wan Chai in December. Foodies in other parts of Hong Kong who want a taste of Flat Iron’s burgers can head to their Deluxe restaurant in The Southside in Wong Chuk Hang and their pop-up at the Shangri-La Kowloon.

McDonald’s is also giving away free burgers for a year to anyone who locates all 50 Ronald McDonald’s benches that are currently on display across the city as part of the fast food chain’s 50th birthday celebrations in Hong Kong. All they have to do is scan a QR code at each bench that corresponds to a unique stamp. The first 50 Mickey D’s fans to collect all 50 stamps will get a free Big Mac every day for the next year. 

Image credits: Flat Iron Burger

Curry Fish Ball 咖哩魚蛋 (gaa lei jyu daan)

These little guys are pretty easy to find around town. When you walk down a food stall-laden street in Hong Kong and smell something tasty, it is likely the scent of the gaa lei jyu daan or Hong Kong fish balls bathed in yellow curry. These fragrant, flavourful balls of fish paste floating in an oily, golden curry soup can’t help but catch a longing glance from all who pass. Expect to pay HK$20 or less for a heaping bowl.

Egg Tart 蛋撻 (daan taat)

The ever-popular daan taats are something similar to an English custard tart, but heavier on the egg. The crumby exterior crust is filled with a creamy, rich, egg custard filling that can then baked to a golden brown or left pristine yellow. Needless to say, most people buy these by the boxful. Don’t confuse these little guys with the egg tarts in other parts of China or Macau, each of these regions has their own unique take on the dessert, with Portuguese-style egg tarts loved in Macau also well-liked in Hong Kong.

Egg Waffle 雞蛋仔 (gai daan zai)

This has to be my personal favourite snack. Made from a mixture akin to the typical western pancake or waffle batter, gai daan zai is a hexagonal waffle mat of puffy, bubble-shaped bits! When crafted correctly, the bubbles should be crunchy on the outside and just-so gooey on the inside – it is an art. The original is served up as is, but gai daan zai adulterated with chocolate, matcha, cheese, and even avocado have started to become popular around town in the last few years. The classic bubble waffle usually costs around HK$20-30, with the fancier versions costing up to HK$40.

Faux Shark Fin Soup 碗仔翅 (wun zai ci)

Fake Shark’s Fin Soup is a classic on the streets of Hong Kong. Originally in the 1940s, street vendors used actual shark’s fin leftovers and bits of meat from restaurant broths. By the 1960s, they started swapping shark’s fin for mung bean vermicelli, making the dish more accessible and even more popular. Today’s version is packed with vermicelli, edible mushrooms, kelps, seaweeds, bean sprouts, bamboo shoots, and beaten eggs, mimicking the traditional soup. To serve, just sprinkle some white pepper and drizzle red vinegar on top for that extra burst of flavour.

Fried Pork Intestine 炸豬大腸 (zaa zyu daai coeng)

In this city, it is waste not, want not (when it comes to pigs) with a popular dish derived from seemingly every extremity. As unappealing as it may sound, jaa jyu cheung is one of the most famous street snacks in Hong Kong! With pig intestine that has been rolled up, deep-fried, and stuck on a stick for ease of consumption, this bacon-like treat is usually accompanied by a sauce or two of your choice for HK$15 to HK$20.

Hong Kong-Style Milk Tea 奶茶 (naai caa)

Bending the food rules of what constitutes ‘street food’ a bit here to include another of our personal faves, HK style milk tea. Exactly as it sounds, this drink is a mixture of black tea with either condensed or evaporated milk, and if you like, a bit of white sugar. The beauty is in the simplicity. This drink is iconic to this city and consumed at any and all meals, but traditionally, lunch or afternoon tea. (Read more about popular Hong Kong drinks.) A cup of iced or hot milk tea can cost up to HK$20 if ordered individually or can come included with a set meal.

Maltose Crackers 麥芽糖夾餅 (mak ngaa tong gaap beng)

Maltose Crackers are a simple, nostalgic Hong Kong street snack that have been around since the 1960s. In simpler times, they were an affordable treat loved by children. The recipe is rather straightforward: coat a bamboo skewer in sticky maltose syrup, then sandwich it between two soda crackers. The crackers’ light saltiness beautifully balances the syrup’s sweetness. Today, this classic snack is mostly found in nostalgic bakeries and tourist attractions in Hong Kong.

Pineapple Bun 菠蘿包 (bo lo baau)

These golden, puffy buns are a particularly popular choice for breakfast but can also be grabbed from almost any local bakery or cha chaang teng for an on-the-go street snack for HK$10. Once again deceptively named, these sweet buns contain no pineapple! Bo lo bau get their name from the crunchy, sugary cap that sits atop the bun, giving a pineapple-like look to the rotund bun and are best served with a thick slice of cold butter in the middle.

Pork Dumpling 燒賣 (siu mai)

Without a doubt one of the most common and popular street snacks around the city, siu mai is a delectable Chinese dumpling with local variations found all over China. However the one we are concerned with today is the Cantonese version. Traditionally, the siu mai from our local neighbourhood usually contains fish or meat paste with a little bit of pork, or no pork at all, and will be served with a stick, costing HK$10 to HK$15 for a bowl. Don’t forget to top it off with the sweet soy sauce & chilli oil!

Rice Noodle Roll 腸粉 (cheung fun)

Don’t be fooled by the Cantonese translation of this snack, which means pig intestine noodles, as this traditional street snack often contains no meat. This popular dish consists of tubular rolls of thin rice noodle sheets smothered in soy sauce and other toppings. Top tip: this snack is always a hit with the little ones!  However, keep in mind that if purchased in a dim sum restaurant, these rolls are stuffed with some sort of beef or pork based filling. You’ll pay up to HK$30 at a restaurant and roughly half that at a street snack stall.

Roasted Chestnut 炒栗子 (chaau leot zi)

When winter arrives in Hong Kong, the unmistakable aroma of Roasted Chestnuts fills the street. Traditionally, the chestnuts are roasted in large iron woks with quartz sand and sugar to develop a glossy, caramelised shell and a sweet aroma. Vendors carefully ensure even cooking to maintain their soft, nutty texture. Found at mobile pushcarts, usually near bustling streets, these piping-hot chestnuts are perfect for chilly weather.

Roasted Sweet Potatoes 煨番薯 (wui faan syu)

Another iconic winter street snack in Hong Kong is Roasted Sweet Potatoes. Sold from pushcarts near busy MTR exits and street corners, often next to the Roasted Chestnuts carts, these sweet potatoes are slowly roasted directly over hot coals until tender and caramelised. Piping hot and served in paper bags, they’re perfect for warming your hands and satisfying your cravings on a chilly day. Since licences for such pushcarts are no longer issued, be sure to grab a bag next time before they completely disappear.

Steamed Red Bean Pudding 砵仔糕 (put chai ko)

Steamed Red Bean Pudding, also known as Sticky Rice Pudding, is a nostalgic street snack that holds a special place in the childhood memories of many locals in Hong Kong. Made from rice flour, sugar, and either red beans or white sugar depending on the flavour, the batter is steamed in small bowls until firm yet tender. Once cooled, it’s served with bamboo skewers for easy eating. Popular in the 1980s when sold from pushcarts, this mildly sweet, chewy treat can still be found in local bakeries.

Stinky Tofu 臭豆腐 (cau dau fu)

Really highlighting the ‘fragrant’ in Fragrant Harbour, stinky tofu might seem like one Hong Kong street food to avoid — especially once you smell it. But do not be too quick to judge this (excessively?) fermented friend, for it tastes much better than it smells. Hong Kong’s sticky tofu is most commonly fried (to leave a nice crunch and golden exterior) and served with chilli sauce. A bag of stinky tofu costs anywhere from HK$15 to HK$30.

Three Fried Stuffed Treasures 煎釀三寶 (zin joeng saam bou)

Another street snack staple is Three Fried Stuffed Treasures. This classic snack features a trio of veggies: aubergine, bell pepper, and soya puff, all generously filled with marinated dace fish paste and then fried on an iron griddle until the edge get crispy. Ready to eat? Give them a dip in soy sauce, Worcestershire, or chilli sauce to kick up the flavour. They’re called “treasures” because each piece is served in sets of three and looking as stuffed as they can be! You can someitmes find this dish at a dai pai dong.

Tea Egg 茶葉蛋 (caa jip daan)

As you explore the traditional herbal tea shops in Hong Kong, keep an eye out for tea eggs that are simmering in rice cookers. These eggs are first partially boiled in water, then transferred and slow-cooked in a dark, fragrant ‘tea’ sauce made with tea leaves, soy sauce, and spices. Before being simmered in the sauce, the eggs are slightly cracked to help them absorb the flavours and create marble-like patterns. Simple yet packed with protein, tea eggs remain a staple street snack in Hong Kong across generations.

Tofu Pudding 豆腐花 (dau fu faa)

An extremely popular dessert in Hong Kong that is happily consumed all year round (icy cold in the summer and gently warm in the winter) is dou fu fa or tofu pudding. This delicacy is made from soft, silky tofu spooned from a huge container in thin slices and topped with condiments such as ginger sugar. Although it sounds simple, the temperature, texture, and flavour of the desert all need to be just so, making this one hard dish to perfect. One bowl will set you back just HK$15 to HK$20.

Is street food popular in Hong Kong?

Yes, street food is very popular in Hong Kong and reflects the city’s diverse food culture. Many snacks are seasonal, such as roasted chestnuts and sweet potatoes, available only in winter. Year-round favourites include savoury items like curry fish balls, stinky tofu, and siu mai, as well as sweet treats like egg waffles and tofu pudding, found at street stalls.

Another type of Hong Kong street snacks includes nostalgic treats like maltose crackers and pineapple buns, now mainly sold in traditional pastry shops. And don’t forget the best drink to pair — Hong Kong-style milk tea!

Where to have street food in Hong Kong?

In Hong Kong, street food can be found at street stalls, cha chaan teng, dessert shops, traditional bakeries, and seasonal pushcarts. From the main streets of Mong Kok and Tsim Sha Tsui to residential areas in the New Territories, street food is everywhere. Popular areas like Temple Street Night Market, Mong Kok, and Causeway Bay are must-visits for those interested in Hong Kong’s street food culture!

Temple Street Night Market

Temple Street Night Market is a single street in Yau Ma Tei designed to mimic the night markets in Taiwan. This iconic street was once a hub for street food stalls. Now, it is a designated area for night market stalls, offering a variety of snacks, from curry fish balls to grilled squid. The lively atmosphere, neon lights, and food stalls create a quintessential Hong Kong experience for tourists. After indulging in delicious bites, enjoy browsing souvenirs, accessories, and more.

Mong Kok

It is no secret that Mong Kok is a street food paradise. This lively area is home to countless food stalls selling egg waffles, stinky tofu, and siu mai. Fa Yuen Street and Dundas Street are especially popular for snacks. From nostalgic treats to the latest trendy street foods, foodies will not be disappointed when exploring the streets and alleys in Mong Kok.

Causeway Bay

Causeway Bay is one of the best areas on Hong Kong Island for street food. Head to the street-side stalls near Jardine’s Crescent and Cannon Street for three-fried stuffed treasures and curry fishballs. When winter arrives, pushcarts selling roasted chestnuts and sweet potatoes can often be seen around SOGO or Times Square—perfect for restoring your energy while shopping in Causeway Bay.

Other Areas for Street Food

Beyond the main hubs, areas like Sham Shui Po and Shau Kei Wan also deliver fantastic street food experiences. Sham Shui Po is famous for affordable local snacks, including maltose crackers and tofu pudding. In Shau Kei Wan, visit Tai On Court Arcade, where locals queue for egg waffles, faux shark fin soup, and other must-try street snacks.

Header image credits: Leung Cho Pang via Canva

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A post shared by 香港麥當勞 McDonald's Hong Kong (@mcdonaldshk)

The famed McGriddles — which are popular at Japanese McDonald’s outlets — are made by sandwiching a slice of grilled sausage and cheese between two fluffy hotcakes infused with maple syrup. They made their Hong Kong debut in July this year, and more than 1 million were sold during the first three days after they went on sale in the city. However, they were temporarily dropped from menus in September, much to the disappointment of foodies in the city. 

The maple pancake burgers were part of McDonald’s breakfast menus and there were two versions — the original that cost HK$35 and an egg version priced at HK$36.50 when purchased as part of a set meal with a beverage and a hash brown. Customers could also buy them à la carte, with the classic McGriddle costing HK$21.50 and the egg upgrade HK$25.50. McGriddles are available on McDonald’s menus in the US, Canada, and Singapore, but the Japanese version is most popular among Hongkongers.

Header image credits: McDonald’s Hong Kong 

What are egg waffles?

Hong Kong egg waffles, also known as “gai daan jai” (雞蛋仔), are a popular street snack that became popular in the 1950s. The waffles — also called egg puffs, bubble waffles or eggettes — are cooked using a special frying pan with small round cells. They’re popular for their unique shape and come in a variety of flavours — from matcha and chocolate, to bamboo charcoal and molten cheese. What’s more, they’re among the cheapest eats in Hong Kong, with most priced at under HK$50. However, they’re usually sold at stalls that specialise in Hong Kong-style waffles and not at the city’s numerous cha chaan tengs and dai pai dongs.

Master Low-key Food Shop — Shau Kei Wan, Causeway Bay

Tucked away in Shau Kei Wan, Master Low-key Food Shop has a reputation for crafting some of the finest egg waffles, also known as bubble waffles, in Hong Kong. Their perfectly golden waffles, priced from HK$26 to HK$40, have an irresistible crunch and lightness. Visitors rave about the egg puffs’ distinctively aromatic egg flavour, which keeps people coming back for the classic local snack. For more of an assault on your tastebuds if you’re all too familiar with the original flavour, try the Golden HK Egg Waffle (HK$38) with bites of salted egg yolk and condensed milk.

Signature Dish To Try: Golden HK Egg WaffleG/F, Shop B3, Guangxin Building, Shau ​​Kei Wan Main St E | +852 6986 8500
Location: G/F, Shop B3, Guangxin Building, Shau Kei Wan Main Street E | Shop A, G/F, Mayland Court, 1-7 Shelter Street, Causeway Bay
Contact: Instagram | Facebook | +852 6986 8500 (Shau Kei Wan), +852 5722 5200 (Causeway Bay)

Lee Keung Kee North Point Egg Waffles  — North Point, Tsim Sha Tsui

Lee Keung Kee North Point Egg Waffles has two bustling locations, in North Point and Tsim Sha Tsui, where you can find some of the best egg waffles in Hong Kong. Despite the shop’s name, they also serve up other famous street food items like siu mai and intestines. They’re known for their generously sized Hong Kong-style waffles with a delightful crispiness, which patrons are more than willing to brave the queues for. Their take on Hong Kong egglets has more hollow bubbles, which those who prefer a more crisp rather than cakey bite will love.

Signature Dish To Try: Classic Egg Waffle
Location: G/F, 492 King’s Road, North Point | Shop E, G/F, 178 Nathan Road, Tsim Sha Tsui
Contact: Facebook | +852 2590 9726 (North Point), +852 2590 9726 (Tsim Sha Tsui)

629 Egg Waffle — San Po Kong

629 Egg Waffle, a cosy stall in San Po Kong, serves up fragrant, golden-brown egg waffles that are hard to resist. For just HK$22, you can try their traditional waffles or indulge in the popular Green Tea Egg Puff (HK$28) if you want a savoury note. They also serve up regular waffles with butter, peanut butter, sweet milk and yellow sugar options for a sweet, gooey surprise. With just one shopkeeper pumping out waffles, expect to wait in line on weekends, but with 24 flavours to try, this is a nice one to visit again and again.

Signature Dish To Try: Green Tea Egg Puff
Location: Shop 28J, G/F, Hong King Mall, 28 Hong Keung Street, San Po Kong
Contact: Instagram 

Mammy Pancake — Multiple locations

Mammy Pancake is a beloved chain with over 20 branches in Hong Kong (plus a couple in Taiwan!) that has gained a loyal following for its range of unique flavours of Hong Kong egg waffle. Their crackly crisp exterior conceals a soft, warm centre that just melts in your mouth. Mammy Pancake offers nearly 20 flavours including their signature matcha and chocolate chip egglets; you can even add HK$20 for two scoops of ice cream to turn it into an Instagrammable egg waffle cone. One of the few bubble waffle shop chains in Hong Kong, the prices are slightly higher than others starting at around HK$27 for special flavours — which includes a standalone White Sesame version and one with pork floss and seaweed — making these treats an indulgence.

Signature Dishes To Try: Matcha, White Sesame Pork Floss with Seaweed
Location: Across Hong Kong. See locations here.
Contact: Website | Instagram | Facebook

Hung Hom Pancake — Hung Hom

Located in the bustling neighbourhood of Hung Hom just five minutes from Whampoa MTR station, Hung Hom Pancake offers a scrumptious range of egg waffles at wallet-friendly prices starting at around HK$16. Having been around for more than four decades, the shop’s unpretentious exterior belies the delicious treats within. Don’t miss their signature tricolour egg waffles, which let you try three flavours at once: original, chocolate, and matcha. Hung Hom Pancake’s bubble waffles have denser fillings than other egg waffle spots, giving way to a chewier and fluffier interior. This Michelin-recommended eatery is also part of the Kowloon City Themed Walking Trail, and features on the Temple and Church Walk (Route5).

Signature Dishes To Try: Tricolour Egg Waffles
Location: 53 Bulkeley Street, Hung Hom
Contact: Website

More Eggettes — Mong Kok

More Eggettes, situated in vibrant Mong Kok — the most famous place for street food in Hong Kong — is famous for their extensive menu of experimental flavours. These Hong Kong egg waffles, starting at HK$23, are not your typical eggette fare. From the indulgent Matcha Red Bean to the savoury Starry Eggettes, each creation is a culinary adventure. They also sell popular Hong Kong snacks like dumplings, siu mai, and milk tea if you need a bit more sustenance to power your trip around Kowloon.

Signature Dishes To Try: Starry Eggettes
Location: Shop B2, G/F, 17 Yu Chau Street, Prince Edward
Contact: Facebook | Instagram 

BB Egg Waffle (BB雞蛋仔) — Chai Wan

BB Egg Waffle in Chai Wan is a hidden gem that attracts egg waffle enthusiasts from all around to the eastern corner of Hong Kong Island. With prices starting at HK$22, these waffles boast an ideal balance of fluffiness and crunch. The shop’s standout offerings are the Belgium Chocolate Puffs (HK$28) with its gooey centre that makes every bite a delightful experience and egg-waffle-and-ice cream combos. (Tip: BB Egg Waffle also well-liked for their waffle ice cream sandwiches priced from HK$28, and we recommend the Green Tea or Gold Durian!).

Signature Dishes To Try: Belgium Chocolate Puffs
Location: Shop 413, G/F, Lok Hin Terrace, 350 Chai Wan Road, Chai Wan
Contact: Instagram | Facebook

Ice Puff — Mong Kok

If you’ve got a hankering for airy egg waffles instead of their cakes counterparts, head to this Mong Kok spot. Try the Ovaltine Crunchy (HK$31), the Earl Grey (HK$28), or maybe go left-of-centre with flavours like Organic Chestnut (HK$31) and savoury ones like Corned Beef with Onion (HK$34). You can add gelato with your egg waffle order if you really want to treat yourself.

Signature Dishes To Try: Ovaltine Crunchy
Location: Shop F51, 1/F, Argyle Centre Phase I, 688 Nathan Road, Mong Kok
Contact: Instagram | 66255348

Nam Shan Estate Egg Waffles (南山雞蛋仔) — Ship Kei Mei

Do you like your waffles simple? Then head to this family-run joint in Nam Shan Shopping Centre that’s popular among residents of the area, especially students, for their cheap waffles. Each order of their regular waffles and bubble versions is priced at HK$10, which means there’s invariably a queue outside the store even before they open. And when you place your order, you can ask for peanut butter, condensed milk, butter and sugar along with your waffle.

Signature Dish To Try: Traditional Egg Waffle
Location: Shop CC11, Podium, Nam Shan Shopping Centre, Nam Shan Estate, Shek Kip Mei
Contact: Website

McQ — Kwai Chung

This snack shop, which moved from Jordan to Kwai Chung, puts a spin on your garden variety egg puff to come up with some innovative offerings. People head all the way to this New Territories neighbourhood for their popular Matcha Red Bean and Bamboo Charcoal Cheese eggettes. But if you want your waffle to have a bit of theatre, order the Molten Cheese, which has cheese cubes in each bubble that ooze out when you bite into them. If you want something wholly savoury, their menu also has fish balls, siu mai, and cheung fun.

Signature Dish To Try: Molten Cheese Egg Waffle
Location: Shop A107B, 1/F, Shek Lei Shopping Centre Phase I, 6 Wai Kek Street, Kwai Chung
Contact: Facebook | + 852 9168 8893

Hung Kee Top Quality Egg Waffles — Sai Wan Ho

Tai On building in Sai Wan Ho is a residential and commercial building that’s famous for its food stalls that sell Hong Kong snacks, so it’s hardly surprising that you’d find a “top quality” joint that sells egg waffles here. The kind you get here doesn’t have that pocket of air between the filling and crust. Instead, the bubbles are full of cakey, spongey yumminess that may have purists complaining, but get more adventurous foodies raving. We recommend the original recipe that’s been passed down through the family, but they also serve waffles with cute heart-shaped bubbles if you want something a little different for your social media feed.

Signature Dish To Try: Heart-Shaped Egg Waffle
Location: Shop A34C, Second Street, G/F, Tai On House, 57-87 Shau Kei Wan Road, Sai Wan Ho
Contact: Website

Modos — Mong Kok

If you’ve had your fill of all things traditional, then head to Modos for some experimental egg waffle flavours. We’re talking pandan, orange chocolate, and Taiwanese pineapple. The freshly made waffles have crusts that are crunchy on the outside with bubbles that are gooey on the inside — a perfect snack if you’re walking around busy Mong Kok.

Signature Dish To Try: Pandan Egg Waffle
Location: Shop SA27A, 2/F, Phase I, Argyle Centre, 688 Nathan Road, Mong Kok
Contact: Instagram

Want to try some more iconic Hong Kong food? Check out the following guides:

• The best desserts in Hong Kong
• The best pastries in Hong Kong
• The best Cantonese restaurants in Hong Kong
• The best bubble tea shops in Hong Kong
• The best dim sum in Hong Kong

FAQ about Hong Kong egg waffles

Header image credits: Modos, BB Eff Waffle, Ice Puff

What’s the difference between kebab, shawarma, and gyro?

As this dish has been adapted around the world it has taken on many names and forms, but essentially it comes down to how the meat is cooked. A kebab is grilled meat on a skewer so would normally contain bite-sized cubes. However, doner, shawarma, and gyro are essentially the same thing hailing from different parts of the world.

It is the meat that is roasted on a vertical rotisserie and then shaved off. The doner originated in Turkey and can be served on rice, in bread or of course, in the iconic pita wrap. The shawarma is said to be from the Arab world, while the gyro from Greece.

27 Kebab House — Central

This restaurant is famous for serving fast and delicious wraps. It’s a hot favourite for their lunchtime sets although many frequent this spot after a night out! You have the option of choosing spice levels as well as the regulars such as lettuce, onion, and tomato. The mixed kebab is highly recommended as it has both chicken and beef, as is the Open Döner. There is no beating 27 Kebab House in terms of price and product!

Price Range: $
Signature Dishes: Mixed Kebab, Open Döner
Location: Shop D-E, G/F, 27 Hollywood Road, Soho, Central
Contact: Instagram | Facebook | +852 2795 2727

Turkish Kebab Restaurant — Sai Kung

If you’re enjoying a nice sunny day in Sai Kung, definitely stop by Turkish Kebab to grab a roll or a Turkish pizza, and continue on your picnic. There’s seating as well if you would like to enjoy the hospitality of the lovely couple that owns this joint. They cook all their meals fresh and with love so it might take some time, but it’s affordable and fills you up. They are halal and also have vegetarian and vegan options!

Price Range: $
Signature Dishes: Adana Kebab Roll, Lamb Shish Roll
Location: Shop 15, G/F, Kam Po Court, 2 Hoi Pong Square, Sai Kung 
Contact: Facebook | +852 2606 7038

Maison Libanaise — Central

If you’ve taken the escalator in Soho, you know this Black Sheep restaurant. One of the most fun, modern yet casual dining spots in the city, with their beautifully decorated indoors to their fairy light-strung rooftop, Maison is known for their good food and great vibes. For meat lovers, the Mashewe Mshakal provides a range of skewers with a side of pita. Browse through the Les Plats section of the menu to check out their other skewers offerings — think Shish Taouk, Lahme Meshwe, and Beef Kafta. If you’re ride or die for wraps, they offer it for delivery and take away.

Price Range: $$$
Signature Dishes: Mashewe Mshakal, Lahme Meshwe
Location: 10 Shelley Street, SoHo
Contact: Website | Instagram | Facebook | +852 2111 2284

Osman Bey Turkish Food — Discovery Bay

This takeaway-only joint was the first Turkish restaurant in Discovery Bay and is popular among residents and visitors for their Turkish-style rolls. Each roll is packed with lettuce, tomatoes, and meat fillings and drizzled with garlic sauce to make for a filling meal. But if you want a substantial meal, order one of their set menus that come with a roll, fries, and a soft drink, or their rice and chips set. Want to take the non-roll route? Then we recommend the Turkish Pide with Minced Beef or the Iskander Kebab with Yoghurt.

Price Range: $$
Signature Dishes: Doner Roll
Location: Shop 13A, G/F, Discovery Bay North Plaza, 96 Siena Avenue, Discovery Bay
Contact: Website | Instagram | Facebook | +852 2665 2083

Our Restaurant — Mong Kok

An adorable little Turkish halal restaurant established in 2007, Our Restaurant feels like a second home. Tucked away in an alleyway behind Ladies Market, you can get a great lunch or dinner set, with the lunch being substantially cheaper. The mixed doner roll with lamb and chicken is the best known of course, but the chicken kofte (meat balls) is also really tasty and freshly grilled. They also do doner with chips and/or rice, which makes for a great change from the standard roll. Be sure to get the baklava for dessert!

Price Range: $
Signature Dishes: Mix Doner Roll Lamb and Chicken, Falafel Roll
Location: Shop 9, G/F, Witty Commercial Building, 1A-1J Tung Choi Street, Mong Kok
Contact: Facebook | +852 2781 0583

Bismallah Kebab House — Tsim Sha Tsui

If you’re exploring the sprawling Chungking Mansions and are craving kebabs, head to this little sit-down joint where you can get Indian food with a twist. Browse through the expansive menu and you’ll find primarily desi dishes along with Turkish offerings, such as adana kebabs and shish kebabs. But you’ll also see fusion fare like Lamb Shish Biryani and Chicken Doner Biryani. Of course, you can also get the more traditional Lamb Kebab Roll and Adana Kebab with Rice.

Price Range: $
Signature Dishes: Lamb Shish Biryani, Chicken Doner Biryani
Location: Shop 75, 1/F, Chungking Mansions, 36-44 Nathan Road
Contact: Website | +852 2722 5733

Falafel Hut — Kennedy Town

Kennedy Town is not to be left behind in terms of serving great kebabs. They have their very own cute takeaway spot that provides great kebabs, bowls, biryanis, salads, curries and more! You can spot the resto with their gorgeous jewel-coloured tiles reminiscent of Middle Eastern markets. There is a tiny space for two people to sit and eat, but you can get the food delivered or take away. The falafel is highly recommended for vegetarians.

Price Range: $
Signature Dishes: Fish Kebab Roll, Chicken Kebab Roll
Location: G/F, 76 Catchick Street, Kennedy Town
Contact: Facebook | +852 6623 3297

Ebeneezer’s — Various locations

This list would be incomplete without mentioning Ebeneezer’s. This chain restaurant has infiltrated many boozy night outs and nothing beats their doner with chips and all their sauces to soak up all the alcohol. Whether you are in Lan Kwai Fong, Wan Chai, or even most of the universities, your craving will be satisfied. It is halal-certified and has a range of options that are great during daylight too! Just try a lamb kebab, chicken biryani, or supreme pizza, some of their bestsellers. If you’re looking for a more elevated dining experience, check out their outlets in Tung Chung and Discovery Bay.

Price Range: $$
Signature Dishes: Gyros (Chicken Kebab), Donar (Lab Kebab)
Location: Multiple locations
Contact: Website | Instagram | Facebook | +852 3622 3622

Agora Takeaway Kebab — Sheung Wan

This takeaway spot tucked away in the bustling Hillier Street is a favourite in Sheung Wan for its quick service and filling fare. The Chicken Shawarma is one of their bestsellers, which you can pair with a serving of rice or salad. Looking for something more substantial? Try the Mix Meat Wrap, which is a mix of chicken and lamb, with a white sauce that cuts through the richness of the meat. Perfect for a meal on the go.

Price Range: $$
Signature Dishes: Mix Meat Wrap, Chicken Shawarma
Location: Shop 1B, G/F, Hillier Building, 275 Queen’s Road Central, Sheung Wan
Contact: Facebook | +852 2386 2701

Saffron Persian Cuisine — Central

A Persian take on the beloved kebab, Saffron, also known as LOVEAT, offers some unique flavours and combinations. If you are with a big group, you cannot go wrong with the Kebab Lovers which offers a taste of multiple of their specialties including lamb and chicken Koobideh, Chenjeh, and Saffron Joojeh Kabab served with Naans, Saffron Rice, and a range of homemade sauces. They are also known for their flavourful drinks, especially the ones with saffron, including the Royal Saffron and Saffron Lemonade.

Price Range: $$
Signature Dishes: Koobideh, Chenjeh
Location: Shop E, Garley Building, 53 Graham Street, Central
Contact: Website | Instagram | Facebook | +852 2595 9900

ÓNA — Discovery Bay

This relatively new entrant on the Discovery Bay dining scene is known for its Mediterranean fare, which diners can enjoy while taking in stunning views of the DB promenade and Tai Pak Beach. Dishes from their Meshwi selection are made in a Josper charcoal oven, a grill-oven hybrid that gives meat the aroma of light smoke while keeping it juicy and flavourful. The highlight is the Lahem Meshwi — grilled lamb skewers served alongside a mixed green salad. There is a vegetarian version, with corn, mushrooms, zucchini, bell pepper, eggplants, and shallots. Check out their socials to see when they have live music and belly dance performances.

Price Range: $$$$
Signature Dishes: Lahem Meshwi, Mix Meat Platter
Location: Discovery Bay Plaza, Shop G09, Discovery Bay
Contact: Website | Facebook | +852 3619 0937

Cappadocia Turkish Kebab — Wan Chai

This family-run restaurant prides itself on the authenticity of their dishes — perfect for a quick lunchtime bite or after a night of hard partying in Wan Chai. Their homemade Chicken Kebab Bread and Lamb Kebab Salad are some of the most popular picks from their menu, which you can wash down with a bottle of Efes beer from Turkiyë. Round off your meal with Turkish Delight, Baklava, and Flavoured Turkish Tea, straight from this country that straddles Asia and Europe.

Price Range: $
Signature Dishes: Chicken Kebab Bread, Lamb Kebab Salad
Location: 114 Lockhart Road, Wan Chai
Contact: Instagram | Facebook | +852 6360 1634 

Want to explore all the cuisines that Hong Kong has to offer? Read our guides about:

• Best Thai restaurants in Hong Kong
• Best Japanese restaurants in Hong Kong
• Best Korean BBQ restaurants in Hong Kong
• Best Italian restaurants in Hong Kong
• Best burger restaurants in Hong Kong
• Best Indian restaurants in Hong Kong

FAQ about Hong Kong’s kebab, shawarma, and gyros restaurants

Header image credits: GMVozd via Canva

These Chinese-influenced delicacies reflect centuries of cultural fusion, combining traditional techniques with local innovations. In countless dessert shops across Hong Kong, from humble street stalls to elegant establishments, skilled artisans prepare these sweet delights using time-honoured recipes passed down through generations. Best known for their subtle sweetness and balanced flavours, Hong Kong-style desserts often incorporate ingredients like red beans, lotus seeds, black sesame, and various tropical fruits.

Discover here the 10 best desserts the 852 has to offer.

 Grass jelly 涼粉/仙草

Grass jelly is a Chinese herb jelly commonly seen in East Asia. The main ingredient for grass jelly is the herb named platostoma palustre. It uses the herbs that are pre-soaked in water for hours, cooked then used its liquid to combine with rice flour and cornstarch to form a jelly. This results in the colour black and has a slightly bitter taste with a mildly chewy texture. It is served as a dessert in chunk or cube form and paired with other ingredients such as coconut milk, evaporated milk, sago soup, or as a speciality drink with milk tea.

Tofu pudding 豆腐花

Tofu pudding is known as the traditional smooth bean curd dessert. It is rich in soybean flavour and has a soft, delightful texture different from regular tofu. It uses soy milk, which is prepared with uncooked soybeans blended and strained followed by cooking on the stove. Once soymilk is formed, add pre-dissolved edible gypsum or plaster powder and stir to create the bean curd. Serve tofu pudding with brown sugar to create a combination of soft and crunchy texture or the alternative of adding syrup to enjoy the original soybean flavour in a silky texture. 

Mango sago pomelo pudding 楊枝甘露

Mango sago pomelo pudding is a sweet and popular dessert invented in Lei Garden in 1984, a Cantonese restaurant in Hong Kong. The dessert’s name comes from the idea of the manna from a willow branch to refresh someone and is popular in tropical climates. This is a refreshing dessert with sago, syrup, cream, mango, and pomelo chunks. It provides a balance of fair smooth creamy and citrus taste. The creation of pudding is to blend mango to juice form, add in syrup, coconut milk, milk, water, stir, mix with precooked sago, and top with pomelo to serve. 

Red bean soup 紅豆湯

Red bean soup is a sweet dessert that is usually served hot. It is cooked with red beans, chang pei which is Chinese sun-dried orange peel, and cane sugar. Red bean soup usually results in a mesh sand-like texture by cooking longer. However, it can also be served with a clear and chewy texture with beans that are just fully cooked. This is a dessert that is high in protein and low in fat. It is commonly served as dessert in weddings with the meaning of “May happiness be with you and may you stay in love.”

Black sesame tong yuen 黑芝麻湯圓

Tong yuen is a dessert of small white doughy balls with filling in the centre. The black sesame filling is prepared with sauteed sesame seeds in a wok to get its aroma, then put into a blender. For making tong yuen, it is combined with glutinous rice flour and warm water to form the outer layer, then add in fillings to form a circle ball. Tong yuen tastes soft, chewy, and warm. It’s a signature festival food for the lunar new year, lantern festival, winter solstice, Mid-Autumn Festival, and weddings. Typically, this dessert means family reunion and togetherness.  

Osmanthus flower jelly 桂花糕

A dessert floral scent jelly filled with delicate osmanthus flowers. Osmanthus flower blossoms around autumn and particularly people would sit under this tree to gaze at the full harvest moon. This jelly is a beautiful representation of the season and celebrates the Mid-Autumn Festival. A semi-translucent jelly that is soft, delicate, and sweet. The jelly is made with dried osmanthus flower, dried wolfberry, crystal sugar, and gelatin powder. The taste of the jelly is sweet yet a bit tart. The true pleasure of this dessert comes more from the aroma.

Milk pudding 燉奶  

This traditional milk pudding uses pure milk to simmer, combined with sugar to create a rich milk curd texture. Egg white is a common ingredient some use for thickening during cooking. Milk pudding is soft, smooth, and creamy, but different from double-skin milk, where the essence is the two skin milk layers formed on top during the cooking process. Milk pudding is a dessert rich in protein which is great for skin health benefits. Most like it best when served hot, but cold is great too. Famous places include Yee Shun Milk Company and Australia Dairy Company in Hong Kong. 

Sago soup 西米露

Sago soup is referred to as sai mai lou in Cantonese, a sweet soup dessert with small clear pearl tapioca balls. It uses evaporated milk or a milk substitute and coconut milk as the base. Sago is made from starch that is extracted from palm plants, a processed kind of rice to make lightly chewy tapioca balls. This tapioca is different from pearl tapioca that is used for bubble milk teas and they are cooked differently. Sago soup is best paired with fruits, red beans, and sweet potatoes to enhance its flavour. Sago is good for the spleen and lungs.

Walnut soup 合桃露

Walnut soup is a dessert with a texture between creamy and broth. Walnut naturally has a hint of bitterness, and it is cooked by boiling it then strained and sauteed to enhance its flavour and aroma. The soup is very rich with a blend of walnuts, a smooth and nutty taste. It is commonly served with crystal sugar to balance the bitterness. Walnut is rich in linoleic, which provides nutrients for the mind, has vitamin E, and improves skin health. Some believe that the shape of the walnut resembles the brain which encourages the belief of supporting the mind.

But jai gou 砵仔糕

Put Chai Ko is a traditional snack dessert that has been around since 1980. It is a circle bowl-like pudding cake. The cake is made with red beans, sticky rice flour, brown sugar and mixed with starch. The traditional way of eating Put Chai Ko is to pour out the cake from the bowl and serve it with a skewer. If you are looking to use white sugar you can make White Put Chai Ko as an alternative. Put Chai Ko is known as one of the famous Hong Kong historical street snacks and it is semi-soft, mildly chewy, sweet, and rich in red bean flavour. 

Hong Kong desserts are full of history and creativity. A simple traditional dessert can be a great alternative to try for a sweet yet healthy snack. Traditional style dessert shows an appreciation of cultural legacy.

More guides about food in Hong Kong:

• Best Hong Kong drinks
• Best Hong Kong snacks
• Best Hong Kong pastries

Among these, baked goods stand out, showing off Hong Kong’s rich history and creativity in baking. Here, we focus on the best traditional pastries in Hong Kong, which are famous and loved by both locals and visitors.

These ten classic pastries give you a tasty look at true Hong Kong specialities, each made with care and tradition. From flaky egg tarts to sweet pineapple buns, these treats are a must-try for anyone wanting to taste the real flavours of this amazing city.

Egg tart (蛋撻)

Egg custard tarts (pronounced dan tat) originated in the United Kingdom and were first introduced in Hong Kong after World War II during the colonial period. They were originally baked in oval moulds, but these changed to circular flower-like moulds in 1930. Egg tarts are made with cake flour, egg mixture, butter, sugar, and salt. Milk is added in some recipes to create a sweet, creamy-textured filling. The dough gets rolled out, flattened, placed in the moulds, and then filled with the custard to bake in the oven till golden yellow. 

Pineapple bun (菠蘿包)

Pineapple buns (pronounced bolo bao) get their name from their crowning sugary cross-square pattern which looks similar to a pineapple; they do not contain pineapple. The bread is made with flour, sugar, egg, salt, yeast, milk, and butter. The topping layer has similar ingredients but replaces yeast with baking powder. These mildly sweet pastries have a crunchy, fluffy top with a soft bun base. Bolo yau (菠蘿油), which translates to pineapple oil, is a variation that contains a piece of sliced butter in the centre.

Wife cake (老婆餅)

Wife cakes (pronounced lou po beng) are a traditional thin-crust pastry made by mixing water, sugar, lard, and sticky rice powder, with a winter melon paste filling inside. A piece of flattened dough is brushed with egg and baked in the oven until golden brown. There are some fun legends to this pastry, but they revolve around the central theme of a husband and wife supporting each other and showing their appreciation by baking these cakes for each other. Wife cakes are more commonly eaten compared to their savoury counterpart husband cakes (老公餅, pronounced lou gung beng). These are instead made with minced meat, garlic, salt, and salty egg yolk. Together, the pair of pastries are known as sweetheart cakes. 

Almond biscuit (杏仁酥)

Traditional almond biscuits are crumbly and mellow and mainly differ from western almond cookies in their use of lard instead of butter. The ingredients are flour, icing sugar, baking soda, baking powder, egg yolk, melted lard, almond extract, and almonds. To form an almond biscuit, flour is sifted and combined with the rest of the dry ingredients, combined with egg yolk and lard, and then rolled out into cookies that fit into your palm. These are topped with an almond as a garnish and then baked in the oven until aromatic – a great healthy treat with a satisfying crumbling bite.

Walnut biscuit (合桃酥)

Walnut biscuits have a unique look that resembles the surface of the moon. The pitted, rippling surface also recalls the texture of a walnut, giving the pastry its name. Some bakeries would add in crumbled walnuts to improve their texture. There are two versions of walnut biscuits; one contains their namesake and the other actually contains no nuts. The non-walnut version is usually made with flour, egg, lard, and melon seeds. Butter is a common alternative for the lard, since nowadays, more people prefer a healthier version. The resulting biscuits are crispy and nutty.

Red bean pastry (紅豆酥)

Red bean pastry is a sweet delicacy that can be eaten as a dessert or snack. It is handmade with a fluffy, crisp top and slow-cooked red bean paste as the filling. The traditional red bean pastry is ball-shaped and garnished with black sesame seeds. The alternative version is flatter and the fissured top looks slightly similar to pineapple buns. They both are baked in the oven till light golden brown. Both versions of the red bean pastry smell buttery and have a light sweetness from the red beans. This pastry’s speciality is its balance of soft and crunchy textures.

Chinese shortbread (光酥餅)

Chinese shortbread is pronounced gwong sou beng in Cantonese, which is a homonym for the city of Jiangsu, China. It is the mini version of xiaoqiao dabing (西樵大餅), a dense bread originating from the Ming dynasty. A chef invented the original using fermented dough, egg, and sugar for a special government official to eat on his way to work. Hong Kong shortbread looks similar, but the texture is different from the original cake. The local version is made with cake flour, white sugar, solid vegetable oil, baking powder and soda, egg, and water, resulting in a light, soft pastry with little cracks on the top that is seen as a traditional, healthy biscuit. 

Thousand-year egg pastry (皮蛋酥)

Thousand-year egg pastry is a handmade classic snack. The traditional recipes use a 2:1 ratio for the green bean paste and ginger and contain a whole thousand-year egg in the middle.  Lard and cake flour are combined to make a puff pastry first, and then a cake pastry layer is formed using lard, sugar, cake flour, and water. The two layers come together to form the final dough. After a 10-minute rest, the dough is rolled out once more. The thousand-year egg is placed in the centre, wrapped with bean paste mixture, egg-washed twice, and baked in the oven. When it emerges, the pastry is delicate, fluffy, smooth, and complemented by the rich flavour of egg which has slightly melted into the other components. 

Pork pastry (雞仔餅)

Pork pastry is called gai zai beng, or chicken biscuit in Cantonese. It does not contain chicken, but rather originated from a maid who helped her master create a pastry to serve customers. The pastry was named after her, Xiaofeng, which has a similar meaning to ‘small chicken’. The filling is made by sautéing pickled Chinese mustard, five seeds including peanut, sesame, walnut, almonds, and melon seeds; pork belly, salt, and seasoning together. The filling is wrapped in the pastry dough, flattened, and baked in the oven until crispy. Many flavours and textures are shown off in the cake, with elements of sweet, salty, oily, meaty, and crispy.

Chinese bridal cake (嫁女餅)

Chinese bridal cakes are part of a tradition in Chinese weddings where the bride’s family sends out a pastry card along with the wedding invitation for her side of family and friends. Guests can use this card to redeem a bridal cake at a bakery, and this exchange has the meaning of sending best wishes to the couple, hoping their happiness and love will last forever. This wedding pastry is made using flour and lard that is chilled into a puff pastry. The red colour pastry is flattened first, then wrapped in the puff pastry and rolled for some time. The dough is formed into a ball and then filled with lotus seed paste and salty egg yolk. A character that signifies “double happiness” (囍, pronounced hei) is stamped on top of the pastry.

More guides about food in Hong Kong:

• Best Hong Kong drinks
• Best Hong Kong snacks
• Best Hong Kong desserts

BBQ Pork Buns (char siu bao, 叉燒包)

BBQ pork buns are a popular dim sum staple and can also be found in Chinese bakeries. Char siu refers to the filling, while bao means bun. The filling consists of slow roasted pork diced and mixed in a salty, syrupy red mixture, giving this savoury treat a sweet twist. There are two popular types of BBQ pork buns – steamed or baked. Steamed pork buns have a white, fluffy exterior while baked pork buns are browned and then brushed with a sweet glaze straight out of the oven. Both are equally good!

BBQ Pork Rice (char siu fan, 叉燒飯)

The literal translation of char siu is fork roasted, referring to the tradition of skewering seasoned meats and placing them in an oven or over a fire. Chinese BBQ pork is a delicate balance of sweet and savoury. The marinated pork is roasted until the meat is tender and the fat just melts in your mouth. The sugar crystalizes and causes the surface of the fatty meat to char, giving it its iconic smokey sweet taste. This iconic Hong Kong delicacy is paired with fluffy white rice to balance out the meat’s richness. If you’re more health conscious, request for a leaner cut, however, in our opinion, the fatty bits are the best part!

Beef Brisket Noodles (ngau lam mein, 牛腩麵)

Beef brisket noodles are a staple meal in Hong Kong throughout the year. This humble dish consists of three main components – beef brisket, noodles, and broth. The beef brisket is marinated and stewed for a long period of time and served on top of wheat noodles and a clear bowl of broth. Each restaurant has its own secret blend of spices to get the tender cuts and aromatic broth associated with the ubiquitous Hong Kong dish.

Borscht (Hong Kong-Style) (luo song tang, 羅宋湯)

Borscht is a popular ‘soup of the day’ option in most local restaurants. There’s usually a choice between this soup, which has Western origins, and a more traditional Chinese soup. Fun fact, borscht is a staple Eastern European dish that was brought into Hong Kong following the migration of Shanghainese after World War II. Here’s Hong Kong’s unique take on this foreign dish: beets and cream are replaced with beef broth and vegetables, such as cabbage and carrots, to suit local tastebuds.

Bubble Tea (zan zyu naai caa, 珍珠奶茶)

Originating from Taiwan, bubble tea has garnered a cult-like following in Hong Kong. Bubble tea or boba is a tea-based drink with fruit or more milky variations, accompanied by chewy tapioca balls. Bubble tea menus have become increasingly extensive over the years, with a creative blend of flavours and toppings like cubed fresh fruit or cookie crumbs. Whether you’re looking to try their classics, something more fruity, or a creamy treat, there’s a drink for every occasion!

Cart Noodles (ce zai min, 車仔麵)

In the 1950s, noodle dishes were sold by food vendors who roamed around the city in wooden carts, hence cart noodles’ name. There are no street vendors anymore, however you can still find this staple of Hong Kong cuisine in restaurants. The speciality of cart noodles is that it allows diners the freedom to build their own bowl. Diners have the choice to mix and match soup bases, types of noodles, and toppings like fishballs, duck blood, and white radish. There’s no wrong combination!

Century Eggs (pei daan, 皮蛋)

Century eggs, also called thousand year old eggs (the names are more a general emphasis on a long aging process rather than an exact period of time) are made by preserving duck or chicken eggs in a mixture of clay, ash, salt, quicklime, and rice hulls. The preservation process turns the yolk into a dark grey and greenish colour, and induces a strong flavour and creamy consistency. The egg white turns translucent dark brown with a jelly-like texture. Century eggs can be peeled and eaten directly or served as a flavourful condiment.

Chinese Tea (cha, 茶)

In Chinese culture, tea is considered one of the seven necessities of life. There are five basic categories of tea; green, white, oolong, black, and pu erh (post fermented). Chinese tea is rich in antioxidants and is known to have various health properties. Tea is served at most local restaurants and tea houses (called cha lou in Hong Kong), and is the perfect beverage to wash down greasy food.

Claypot Rice (bou zai faan, 煲仔飯)

Claypot rice is served hot, making it the perfect dish to combat the cold weather. To make this much-loved Hong Kong dish, white rice is cooked in a claypot and topped with a variety of meat; chicken, pork, Chinese sausages and drizzled with a special sauce. Claypot rice is traditionally cooked over a charcoal stove, giving the claypot its signature blackened look. Mix the charred rice lining the sides of the claypot for extra texture and a smoky flavour in every bite.

Congee (zuk, 粥)

The consistency of congee is thick and silky, making it the ultimate comfort food in Hong Kong. It is also easy to eat and digest, making it a great option for sick food. It can be eaten plain or feel free to throw in any ingredients (chicken, seafood, eggs) you can find in the fridge. One of the beauties of congee is its versatility and easy cooking process. Top congee with scallion, roasted garlic bits, and ground pepper for an extra kick!

Curry Fishballs (ga lei yu daan, 咖喱魚蛋)

Fishballs can be found aplenty in Hong Kong, eaten from styrofoam cups, stuck onto skewers, or garnishing bowls of noodles. The popular Hong Kong street food is made from a fish paste, like grey mullet or carp, which is rolled into balls and then boiled to make it retain its shape. Before serving, the balls are usually deep-fried to a pleasing yellow colour for texture. The smooth yet absorbent resulting fishball readily grabs onto whatever condiment it’s paired with – and often that’s curry satay sauce and/or chill oil.

Dim Sum (點心)

The rich Chinese food tradition of yum cha is where friends and family come together to catch up while eating dim sum, bite sized morsels and drinking tea. Dim sum can range from pork dumplings, shrimp filled wontons (har gao), to braised chicken feet.

Must-trys include:

• Har gow – Steamed fat shrimps enveloped in a translucent, chewy rice wrapper
• Siu mai – Steamed pork and shrimp dumplings wrapped in a yellow wrapper
• Char siu bao – Fluffy steamed buns stuffed with juicy chunks of barbecued pork

Egg Tart (daan taat, 蛋撻)

Egg tarts came to Hong Kong in the 1940s via Guangzhou, where it was created as a variation on a European custard tart sold in department stores. The outer shell is puff or shortcrust pastry, flakey and leaving a buttery film on your fingers, filled with a silky custard made of sugar, evaporated milk, water, and eggs. This is baked until it just sets. The top of this now famous Hong Kong food remains glossy and yellow – if you see a browned top, that is a Macau variation called a po taat (“Portuguese tart”).

Fried Beef Noodles (gon caau ngau ho, 乾炒牛河)

Stir-fried beef noodles is a popular Cantonese food that can be found in almost all local restaurants. This dish consists of tender beef strips, hor fun (wide rice noodles), scallions, and bean sprouts seasoned with soy sauce until the noodles are an even brown colour. This saucy, greasy delight is best eaten steaming hot off the wok.

Fried Rice (caau fan, 炒飯)

Nigel Ng’s viral Youtube video featuring Jamie Oliver went viral, throwing this staple Chinese food associated with takeout into the spotlight. There are many versions of this carby cheat meal. Cantonese Hong Kong-style fried rice consists of garlic, onion, veggies, egg, and shrimp, creating different textures. The ingredients are stir-fried on a hot wok, giving the dish a smoky aroma without overwhelming the clean flavours of the delicately balanced ingredients.

Glutinous Rice in Lotus Leaf (no mai gai, 糯米雞)

No mai gai is an aromatic Hong Kong delicacy bursting with flavour. This standalone dish can be found in any dim sum restaurant. This delicacy is a mixture of glutinous rice, meats (chicken, pork, and Chinese sausage), and sometimes a salted egg yolk drizzled with sauces. It is then wrapped and steamed in lotus leaves, until all the flavours are infused together.

Golden Prawns (gam saa ha, 金沙蝦)

Golden prawns are a feast for the senses and is a must-order dish in Chinese seafood restaurants. The prawn or shrimp are battered and fried until crispy. It is then generously coated in salted egg yolk sauce, giving it a gorgeous golden crust. Each bite of the buttery coating reveals a salty, creamy crunch with a hint of sweetness.

Hainanese Chicken (hoi nam gaai fan, 海南雞飯)

Hainanese chicken is a popular dish in many South East Asian countries. The chicken is poached, garnished with slices of cucumber and served in a  sweet soy sauce. Hong Kong-style chicken rice stands out from the pack as it utilizes yellow skinned chicken for a fragrant and smoother flavour. This protein-packed dish is eaten with rice seasoned with spices and accompanied by a special chilli sauce.

French Toast (Hong Kong-Style) (sai do si, 西多士)

This local rendition of French toast is a unique fusion of east and west. The bread is drenched in egg mixture, stuffed with fillings such as peanut butter or Nutella and deep-fried until golden. It is then topped with a fat cube of butter and syrup or condensed milk is drizzled on top. If you can’t tell, this indulgent dessert is definitely not breakfast food, but most common at afternoon tea time!

Hot Pot (daa bin lou, 打邊爐)

The moment the weather starts getting cooler, Hongkongers start organizing hot pot get-togethers. Hot pot is a flavourful broth that is brought to a boil and left to simmer for the duration of the meal. Friends and family gather around the pot and put in raw ingredients such as vegetable, fish cakes, and meats. Get creative and concoct your own dipping sauces! Our favourite: Dip your cooked food in soy sauce mixed with scallion fried garlic for an extra burst of flavour.

Iced Lemon Tea (dong ning caa, 凍檸茶)

Summers in Hong Kong are hot and humid. There is only one sure-fire way to quench your thirst during these times. This drink consists of tea, water, lots of ice, and is garnished with slices of lemon. Just kick your heels back at a local cha chaan teng or restaurant and sip Hong Kong-style iced lemon tea during summer.

Instant Noodles (gung zai min, 公仔麵)

Instant noodles are an inexpensive and quick breakfast food in Hong Kong cha chaan tengs (a kind of tea café) that is rife with history. The instant noodle is decorated with slices of spam and a sunny side up egg. Although this dish is simple, it is a tasty, filling breakfast to kickstart your day.

Macaroni Soup (tung fan, 通粉)

Breakfast is the most important meal of the day. Macaroni soup is a staple Hong Kong breakfast dish. It consists of macaroni in soup topped with strips of ham. Popular soup base options are tomato soup, clear soup, and satay beef soup. Pair the soup with buttered toast and a hot cup of milk tea for an authentic local breakfast.

Mango Pomelo Dessert (joeng zi gam lau, 楊枝甘露)

This childhood favourite is the perfect way to combat summer heat waves. This refreshing dessert consists of chunks of mango, pomelo, and sago pearls swimming in an icy, creamy soup of evaporated milk and coconut milk. This fruity delight is sweet with just a hint of tanginess from the fruit and is guaranteed to make your day better!

Milk Tea (lai cha, 奶茶)

Stocking milk tea, made by streaming black tea through a fine stocking and then adding evaporated milk, makes Hong Kong’s classic creamy milk tea. Alternatively, if you can’t decide between coffee and Hong Kong style milk tea, try yuen yeung. This delicate balance of tea and coffee gives you the best of both worlds. Yuen yeung is made with a three to seven part ratio of coffee to milk tea, giving you a creamy, caffeinated boost to start your day. Yuen yeung can be served hot or cold and can be found in most local restaurants.

Osmanthus Jelly (gwai fa gou, 桂花糕)

Osmanthus jelly has a beautiful crystal-like appearance and is studded with goji berries and osmanthus flower petals. Served chilled, the floral scent from the osmanthus flowers and the subtle tartness from the goji berries make this the perfect dessert after a hearty meal of dim sum.

Peking Duck (bak ging tin aap, 北京填鴨)

Peking duck has its roots in Beijing and used to be a dish prepared exclusively for royalty. This delicacy is highly sought after for celebratory occasions. Whole duck is roasted in wood fired ovens, rendering the fat and leaving crispy skin. Thin shavings of crispy skin and meat are sliced to the perfect amount of thickness in front of you. It is served with mandarin pancakes (thin pancake made from flour, salt, and boiling water) and accompanied by condiments such as spring onion, cucumber, and a variety of sauces. Get creative and wrap your roll just the way you like it!

Pineapple Bun (bo lo baau, 菠蘿包)

Pineapple buns are so named because of the cracked appearance of their crust, which mimic the grid-like appearance of pineapple rinds. They are made up of a soft, slightly sweet typical local style bread topped with a sugar cookie-like layer that turns golden and splits apart pleasingly when baked. At cha chaan tengs, pineapple buns are often served hot out of the oven with a thick slice of butter in the middle that’s just starting to melt. This is called, in the Cantonese fashion of shortening phrases, bo lo yau, or ‘pineapple butter’.

Red Bean Soup (hung dau saa, 紅豆沙)

Red bean soup is a popular dessert in China, Taiwan, and Southeast Asia. The texture and consistency of the dessert varies with different recipes, but in our opinion, Cantonese-style red bean soup stands out from the rest. This dessert consists of red beans boiled with rock sugar until the red beans disintegrate to the point that it is thick, creamy, and almost sandy. Wondering what’s the secret ingredient to the tangy twist? Tangerine peel!

Rice Rolls (cheung fun, 腸粉)

Rice rolls have an iteration in each Asian culture. In Hong Kong, the way you’ll see rice rolls presented in street food stalls is prepared like this: steam a mixture of rice flour, starch, and water, carefully roll the delicate sheet into cylinders, drown in peanut sauce, hoisin sauce, sweet chilli sauce if you want some spice, and sesame seeds. This is cut into bite-size pieces. Rice rolls are also served with shrimp, beef, or pork inside at tea houses.

Roasted Chestnuts (chaau leut ji, 炒栗子)

Roasted chestnuts are a beloved winter tradition of Hong Kong food. The moment the weather starts to cool, chestnut vendors can be found wheeling their carts along the streets of Hong Kong. The comforting smell of sweetness and coals waft through the air as vendors roast chestnuts on a huge wok. Roasted chestnuts are the perfect snack to warm you up.

Roasted Goose (siu ngo, 燒鵝)

Leaving Hong Kong without trying roasted goose is like going to Paris without seeing the Eiffel Tower. Goose is marinated in a blend of spices, then roasted using charcoal and doused with sizzling hot oil until the skin is perfectly crispy. The meat is succulent and juicy. It is often accompanied by a bowl of noodles or rice.

Roasted Pigeon (siu yu gap, 燒乳鴿)

Roasted pigeon is a Hong Kong classic and is a symbol of prosperity and auspiciousness in Chinese culture. It used to be only eaten during festivals, however you can find it in siu mei shops (restaurants specialising in roasted meats) now. The pigeon is submerged and braised in a mixture of Chinese spices so the taste penetrates the meat. It is then deep fried until it’s a deep amber colour. The skin is crispy and the meat is succulent. In fact, some people say that roasted pigeon is more flavourful than roasted duck!

Roasted Pork (siu yukh, 燒肉)

Roasted pork is another type of siu mei, or roasted meat dish in Cantonese cuisine. Slabs of pork belly are seasoned and roasted at a high temperature until the skin is bubbling and crispy. The secret ingredient- high fat to meat ratio. Get a mouthful of crispy, juicy meat and melt-in-your-mouth fat. This dish is delicious on its own, but better with a bowl of steaming hot rice.

Stuffed Three Treasures (zeen yeung sam bo, 煎釀三寶)

Hong Kong is a street food heaven. One of the most popular street foods is vegetable slices smeared with carp or shrimp paste, which are then fried. The “three treasures” refer to the three most popular items – green bell pepper, aubergine (also called eggplant), and sliced red sausage, however, there are other stuffed options too. This Hong Kong snack may be greasy, but with vegetables in the mix, how unhealthy can it be?

Snake Soup (she geng, 蛇羹)

Snake soup has a rich history of up to 2,000 years. In Chinese tradition, eating snake soup is a symbol of wealth, bravery, and respect. This Chinese delicacy has a ton of medicinal properties and is popular during winter. Snake soup contains the meat of two kinds of snakes as the main ingredient. The soup has a tinge of sweetness due to the addition of Chinese spices and chrysanthemum flowers.

Soup Dumplings (siu lung baau, 小籠包)

Soup dumplings refer to steamed buns prepared in a small bamboo basket, xiao long, giving the dish its name in Putonghua: xiao long bao. These buns are filled with pork and contain a gelatin called aspic. As it’s steamed, the aspic melts, revealing a flavourful broth as you bite into the soup dumpling. This tasty morsel is accompanied by vinegar and ginger slivers for an extra dimension of flavour.

Steamed Fish (ching jing yu, 清蒸魚)

Steamed fish is a deceptively humble dish. However, it is extremely tasty and in Chinese culture, it is a sign of auspiciousness, making it a popular dish during celebratory occasions. To accentuate the freshness of the fish, Hongkongers use minimal condiments to ensure that the taste of fresh fish shines through. The fish is steamed lightly, and then served with soy sauce, scallions, cilantro, and ginger slivers.

Steamed Milk Dessert (soeng pei naai, 雙皮奶)

Steamed milk is light and silky smooth, resembling a creamy tofu pudding. It is made of purely sweetened milk through a complex process of boiling and steaming. Steamed milk dessert is believed to be nutritious and good for the skin. It is a versatile dish and can be a refreshing dessert in summer or a hot snack in winter.

Sweet and Sour Pork (gu lou yuk, 咕噜肉)

Sweet and sour pork is one of the most iconic Cantonese dishes. In fact, it is so popular that it is a staple in Chinese restaurants all around the world. Bite-sized pieces of pork are coated in a batter and deep-fried. After that, they are stir-fried in a sweet, tangy sauce, bell peppers, onions, and pineapples, giving the dish its signature orange glaze.

Beancurd & Pork Rice (dau fu fo naam fan, 豆腐火腩飯)

Want a more balanced dish? Braise a pot of tofu and add roasted pork as it’s prepared in Cantonese Hong Kong food to turn it into a whole new dish. Be warned, the roasted pork may lose its crispiness, however, it gives the dish a smokey flavour. Let the rice soak up the sauce for an extra taste.

Tofu Pudding (dau fu fa, 豆腐花)

Tofu pudding is a celebration of high-quality tofu – with a delicate soy flavour and silky texture that remains firm enough to spoon up achieved by coagulation. Soy beans are soaked until they’re soft, grounded and blended with water to make soy milk, filtered to remove any fibres, boiled, and then combined with gypsum powder to make it set. The jiggly tofu is then spooned out with a wide spoon, creating layers of tofu pudding. This Hong Kong snack or dessert can be served hot or cold. Although the tofu has a slight sweetness, most people prefer to add cane sugar or ginger syrup.

Typhoon Shelter Crab (bei fung tong haai, 避風塘炒蟹)

As a former haven for fishing communities, Hong Kong cuisine has strong roots in seafood. Typhoon shelter crab’s name is derived from the fact that the dish used to be served on small fishing boats that took refuge in typhoon shelters. Meaty crabs are fried with generous amounts of minced garlic, fermented soybeans, chilli pepper, and lemongrass. A word of warning: the fried garlic topping is dangerously addictive!

Steamed Vegetables (choy sum, 菜心 / bok choy, 白菜)

Choy sum and bok choy are popular vegetables in Chinese cuisine. The vegetables are prepared in a simple manner to accentuate their inherent light sweetness, often steamed and topped with oyster sauce. Oyster sauce is sweet and fragrant with a touch of umami, and is a popular way to elevate a dish.

Wonton Noodles (wahn tan mihn, 雲吞麵)

Wonton noodles are a hearty meal of thin, springy egg noodles served in a clear broth topped with chives. The bowl is decorated with shrimp and pork dumplings, however, true-blooded Hongkongers will claim that pork wontons are superior. Here’s a tip: eat the noodles first so they don’t get too soggy, and then savour the dumplings!

More guides about food in Hong Kong:

• Best Hong Kong desserts
• Best Hong Kong drinks
• Best Hong Kong pastries

Header image credits: Leung Cho Pan via Canva

Samsen is set to open the doors of its third location in Hong Kong in Central on October 23. The restaurant is on the ground floor of 18 On Lan Street, and will have the same laid-back vibe as its Wan Chai and Sheung Wan predecessors. It will open for lunch service on a walk-in basis, and the menu will have dishes and drinks exclusive to the new venue, as well as fan favourites from their existing establishments.

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Chef Adam Cliff and partner Bella Kong opened Samsen’s first branch in Wan Chai in 2016, near the iconic Blue House, one of Hong Kong’s best heritage buildings. They expanded operations in 2019 when they opened their second venue on Jervois Street in Sheung Wan, which often has eager diners lining up outside to get a table as the restaurant only accepts bookings for a minimum of six people.

The Wan Chai restaurant — with its signature boat noodles and young coconut ice cream — is on the Michelin Bib Gourmand list, as is the Sheung Wan joint, which is known for its Northern Thai dishes. The Central menu will feature popular dishes like Wagyu beef wok fried and chopped duck and Thai herb salad. The Central menu will also have new additions, such as wok fried rice with pork, stir-fried live flower clams, and baby oysters crispy omelette, as well as new cocktails and wine on the drinks menu.

Header image credits: The HK HUB, Samsen

Ho Hung Kee — Causeway Bay

Established in the 1940s, Ho Hung Kee is a Michelin-starred wonton noodle restaurant with a rich history. Now located in Hysan Place, the shop is famous for its springy noodles, sweet and flavourful broth, and wontons filled with fresh shrimp and pork. Another signature dish here is their dry-fried beef noodles, praised as the best in Hong Kong by well-known food critic Chua Lam.

Chinese Name: 何洪記
Price: Wonton Noodles at HK$50 (Small), HK$69 (Large)
Where: Shop 1204-1205, 12/F, Hysan Place, 500 Hennessy Road, Causeway Bay
Contact: Website | Instagram | Facebook | 2577 6060

Kwan Kee Bamboo Noodles — Cheung Sha Wan

Since opening in 2010, Kwan Kee Bamboo Noodles has gained a loyal following. This noodle shop in Cheung Sha Wan is known for its handmade bamboo-pressed noodles, which are made fresh daily with a rich egg flavour and no alkaline taste. Their must-try dish is the fresh shrimp wonton noodles, paired with a flavourful broth and shrimp roe. This local gem is featured in the Michelin Bib Gourmand guide!

Chinese Name: 坤記竹昇麵
Price: Wonton Noodles at HK$40 (Regular), HK$58 (Large)
Where: G/F, 1E Wing Lung Street, Cheung Sha Wan
Contact: Website | Facebook | 3484 9126

Lau Sum Kee — Sham Shui Po

Lau Sum Kee, a third-generation bamboo noodle shop, has been a landmark in Sham Shui Po since 1956. Their handmade bamboo-pressed noodles and shrimp wontons are a must-try, with a springy texture and rich flavour. Don’t miss the shrimp roe noodles for an extra taste boost. Besides the original Guilin Street shop, Lau Sum Kee also has a branch on Fuk Wing Street.

Chinese Name: 劉森記麵家
Price: Wonton Noodles at HK$42
Where: G/F, 48 Kweilin Street, Sham Shui Po
Contact: 2386 3533

Mak’s Noodles — Central

The legendary Mak’s Noodles is a must-try for anyone craving authentic Hong Kong-style wonton noodles. With over 50 years of history, its iconic “small bowl” wonton noodle features four delicate wontons with thin skins, perfectly balanced with fresh shrimp and pork. The noodles are springy, and the broth is a fragrant blend of dried fish and pork bones. Mak’s Noodles has 12 locations across Hong Kong, with the original shop located on Wellington Street in Central.

Chinese Name: 麥奀記
Price: Signature Wonton Noodles at HK$50
Where: G/F, 77 Wellington Street, Central
Contact: Website | 2854 3810

Mak Man Kee — Jordan

Mak Man Kee has been a local favourite for over 60 years. Unlike other shops, Mak Man Kee’s famous large wontons are packed with juicy tiger prawns, not pork, and are enhanced with a touch of sesame powder for added flavour. The broth is rich and complex, made with dried fish, shrimp, pork bones, and ham. The noodles, made with duck eggs, have a rich and springy texture, earning it a long-standing spot on the Michelin Bib Gourmand guide.

Chinese Name: 麥文記麵家
Price: Wonton Noodles at HK$45
Where: G/F, 51 Parkes Street, Jordan
Contact: Website | Facebook | 2736 5561

Ten Noodle Shop — Prince Edward

Ten Noodle Shop is a rising star in the local restaurant scene, earning the support of the “Hong Kong Wonton Noodle Concern Group” on Facebook. Despite being open for less than a decade, it has quickly built a loyal following for its affordable wonton noodles. The noodles are made with duck eggs for a springy texture, the wontons are filled with juicy Malaysian prawns and the broth is light yet flavourful.

Chinese Name: 十大碗粥麵專家
Price: Wonton Noodles at HK$38
Where: G/F, Roxan Mansion, 45 Yu Chau Street, Prince Edward
Contact: Instagram | Facebook | 3705 8436

Tsim Chai Kee — Central

Another favourite on the Michelin Bib Gourmand guide is Tsim Chai Kee Noodle, which has been serving hearty bowls of wonton noodles for over 60 years. To compete with the famous Mak’s Noodles across the street, they created their own massive, prawn-filled wontons, paired with a rich broth made from dried fish and pork bones. The original shop is on Wellington Street in Central, with branches in Central and Tai Kok Tsui.

Chinese Name: 沾仔記
Price: Wonton Noodles at HK$40
Where: Shop B, G/F, Jade Centre, 98 Wellington Street, Central
Contact: 2850 6471

Ying Kee Wonton Noodles — San Po Kong

Ying Kee Wonton Noodles is a beloved shop in the San Po Kong neighbourhood with over 60 years of history. Known for its authentic street-style wonton noodles, the wontons are filled with fresh shrimp and pork, enhanced with fried flounder powder for extra flavour. The noodles, springy and full of texture, are made even better with the addition of house-made pork lard. Their famous lard-soaked “lo-mein” (dry noodles) are also a must-try, leaving a delicious, fragrant aftertaste.

Chinese Name: 英記巷仔雲吞麵
Price: Wonton Noodles at HK$36
Where: Shop 10, G/F, Hong Keung Mansion, 32-34 Hong Keung Street, San Po Kong
Contact: Facebook | 2323 9559

Header image credit: 4kodiak via Canva

Messina — Central

The original Messina opened in Sydney in 2002. Now thriving with more than 25 outlets in Australia, Messina brought its artisan gelato ice cream to Hong Kong in 2021. At any give time, they have 35 signature flavours in their display case, such as Choc Fondant, Dulce de Leche, and Pistachio Praline, plus local flavours that regularly change like Milk Tea, Tofu Fa, Yuen Yeung, Yoyoyokult; as well as five special flavours, each of which are only available for seven days.

Messina has withstood the test of time by controlling every point of production, using milk from their own dairy farm, hazelnuts from their hazelnut farm, and making their own dulce de luche and chocolate from Ecuadorian cacao. One of the pricier ice cream spots on this list, you can get one scoop for HK$70, two for HK$85, or three for HK$95. They also make avant-garde gelato cakes.

Signature: Choc Fondant
Location: 37-43 Pottinger Street, Central
Timings: 12-10pm (Monday-Thursday), 12-11pm (Friday-Sunday)
Contact: Website | Instagram | Facebook | info@gelatomessina.com.hk 

Mobile Softee — Multiple locations

Iconic and ubiquitous, Mobile Softee brings joy on wheels to every corner of Hong Kong. With 14 ice cream trucks roaming the city, you can usually spot the vibrant vans in areas with concentrated foot traffic, like Mong Kok, Tsim Sha Tsui, and Central. Since starting operations in 1970, Mobile Softee has sold just four items: milky soft serve ice cream, ice cream drumstick with peanuts, Large Cups, and Jumbo Orange. The affordable prices of HK$10 to HK$13 and iconic white, red, and blue vans make Mobile Softee a quintessential part of many Hongkongers’ childhoods.

Signature: Vanilla soft serve in a cone
Location: Star Ferry Pier (Tsim Sha Tsui) | Central Pier No. 6 | Stanley Main Street | Sai Kung Pier | Golden Bauhinia Square, Wan Chai | Sham Shui Po Station, outside MTR Station Exit D2
Contact: Website

Venchi — Multiple locations

Italian chocolatier Venchi is also known for its decadent ice cream offerings. The chain’s spattering of small outlets in Hong Kong have done well with their luxe, velvety gelatos and fruity sorbets. They’ve tuned their ears to local tastes to the sound of limited-edition flavours like Durian and Lychee. The mini cone with 120 grams of ice cream starts at the premium price point of HK$59, and they also offer ‘Gourmet’ cones and cups coated with an absolutely sinful layer of chocolate and/or nuts for an extra HK$15.

Signature: Cuor di Cacao
Location: Across Hong Kong. View store locations here.
Timings: Depends on the store
Contact: Website | Instagram | Facebook | customercare@venchi.com 

il Bel Paese — Discovery Bay, Tsim Sha Tsui

Charming Italian restaurant and market il Bel Paese offers creamy gelato in handmade waffle cones at two locations: Discovery Bay and Tsim Sha Tsui (the only dedicated gelateria). There are no gimmicks here, just classics like rich dark chocolate, espresso, and hazelnut for full Ferrero Rocher feels, as well as tropical favourites like coconut, mango, and tart red berry. Pointing out which flavours are egg-free and dairy-free is a nice touch, too. Prices start at HK$38 for one hearty scoop in a cup or cone and go up to HK$88 for three.

Signature: Hazelnut
Location: Shop 19-51, G/F, Wing On Plaza, 62 Mody Road, Tsim Sha Tsui | G29-32A, Block C, DB South Plaza, Discovery Bay
Timings: 11:30am-10pm
Contact: Website | Instagram | Facebook | +852 9235 1771

Barista by Givrés — Central

Treat your senses to the pretty-as-a-picture gelato at Barista by Givrés. Located in Central, this trendy Hong Kong ice cream shop and café elevates the whole post-dinner treat experience with their patented creations of handcrafted gelato roses served on dainty metal stands. As the design is patented, you won’t find gelato roses anywhere else in Hong Kong.

The Rose in a simple cone (HK$50 for one flavour or HK$65 for two) that looks like you’re holding a pretty flower in your hand is the classic, but you can also pair the ice cream with a waffle, croffle, brownie, croissant, or even make it an affogato with a pour of their artisan espresso (from HK$68 to HK$80). The flavour options are simple, with popular ones being fragrant rose, pistachio, and vanilla.

Signature: The Rose
Location: 7 Staunton Street, Central
Timings: 8am-20pm
Contact: Website | Instagram | Facebook | info@givres.com

XTC Gelato — Central

This Hong Kong gelataria has been around since 2001. Located centrally beside the Mid-Levels escalator, they serve gelato as well as sorbets for non-dairy takers in creative flavours like Clover Honey Yoghurt, Pear Williams Brandy, and Sour Cream; they also have a couple of nice locally bent flavours like the Hong Kong Milk Tea and Stem Ginger. They also make deliciously dense ice cream cakes, gelato popsicles, gelato cookie sandwiches, and gelato shakes. After a night out in the pub, swing by for a single scoop for HK$50. If you’re not sure what flavour to get, don’t worry, because the shopkeepers are always generous with the samples.

Signature: Hong Kong Milk Tea
Location: 45B Cochrane Street, Central
Timings: 1pm-12am
Contact: Website | Instagram | Facebook | +852 2540 0105

Sweets House Cha Cha — Tsim Sha Tsui

With just one little shop inside city’super Harbour City, Sweets House Cha Cha is a gem offering honest soft serve ice cream made with Japanese ingredients. The Hokkaido Milk Soft Cream (HK$38) and Kyoto Uji Matcha Soft Cream (HK$40) are the must-tries at this Hong Kong ice cream shop if you’re going for the first time. If you want something a little more buffed up for a pretty Instagram shot, the soft serve in waffle cups (from HK$50) are perfect for sharing. The texture is uber creamy while the purity of the ingredients are obvious — they’ll have you saying “It’s not too sweet!”

Signature: Hokkaido Milk Soft Cream
Location: city’super, 3/F, Harbour City, 17 Canton Road, Tsim Sha Tsui
Timings: 10am-10pm
Contact: Website | Instagram | Facebook | +852 6039 9202

Twist & Buckle — Tsim Sha Tsui and North Point

Twist & Buckle is where ice cream becomes a work of art. The proclaimed “Churros Specialists” have branches in Tsim Sha Tsui and North Point, serving up whimsical delights of ice cream topped with just-made churros. Opened by two South American friends, the churros are made the traditional way while the flavour combinations are more inventive; think Crème Brûlée, Strawberry Stracciatella, and Lemon Pie. The ice cream churros range from HK$58 when paired with the original churro, to HK$68 for special flavours like the Rainbow and Cookie Monster (pictured above).

Signature: Rainbow Churros Sundae
Location: 29-31 Chatham Road South, Tsim Sha Tsui | 180 Electric Road, North Point
Timings: 12pm-10:30pm (Sunday-Thursday), 12pm-11pm (Friday and Saturday)
Contact: Website | Instagram | Facebook | +852 6508 2674

Via Tokyo — Causeway Bay

Escape the bustling streets of Causeway Bay and enter the serene world of Via Tokyo. This Japanese-inspired dessert haven has a nice selection of soft-serve ice cream. Indulge in their velvety matcha, aromatic hojicha, pure Hokkaido milk, or heavenly black sesame flavours. The prices range from HK$40 to HK$50. One of our favourites has to be the Mochi Azuki (from HK$53) with a heaping bowl of sultry soft serve and little bites of tacky mochi. Matcha experts at their core, Via Tokyo also does other delectable matcha desserts such as Uji Matcha Basque Cheesecake and Matcha Rollcake.

Signature: Matcha
Location: Shop 1A-1B, Leishun Court, 106-126 Leighton Road, Causeway Bay
Timings: 1pm-10pm
Contact: Instagram | Facebook | +852 2895 1116

Mini Melts — Multiple locations

Mini Melts are a tiny wonder in the ice cream world. With 15 kiosks across Hong Kong, this treat from Canada offers a unique twist on the classic scoop. Each little gem of ice cream is frozen using liquid nitrogen with flavours ranging from tangy fruit medleys to Cotton Candy to Banana Split. A cup with one flavour will set you back around HK$40. The little ones will definitely be fans of this delightful ice cream treat, which is as fun to eat as it is to look at.

Signature: Cotton Candy
Locations: Across Hong Kong. View locations here.
Timings: Depends on the store
Contact: Website | Instagram | Facebook | + 852 53488144

Owl’s — Tsim Sha Tsui

Everyone loves a good dessert mashup, and Owl’s version involves gelato and choux pastry. The TST joint, which has been Michelin recommended from 2017-2024, is known for its generous servings of gelato sandwiched within a moreish choux pastry with a perfectly crispy craquelin. Their gelato choux, priced at HK$60, comes in a whole range of flavours. Think a red velvet puff with a dollop of vanilla and almond gelato, or a crispy caramel popcorn choux paired with a coffee and oreo gelato. If you want one of their more popular offerings, you better get there early before they sell out — or you could just WhatsApp them to pre-order.

Signature: Red Velvet Gelato Choux
Location:  G/F, No. 32 Lyton Building, 32-48 Mody Road, Tsim Sha Tsui
Timings: 3pm-9:30pm (closed Mondays)
Contact: Website | Instagram | Facebook | +852 6199 5176

3 Italiani — Tung Chung

If you’re in the Tung Chung area, we suggest taking a 10-minute walk out of the town centre and heading to T-Bay. Here, you’ll find a cute al fresco joint called 3 Italiani, popular among residents of the area for its breakfast menu and coffee. But it’s also a great place to stop by for a gelato, and of a spot of people-watching while you’re at it. Try favourites like Stracciatella and Hazelnut, or, if you want something more left-of-centre, we suggest the Thai Milk Tea. You can even get a crash course in the difference between ice cream and gelato, courtesy a chart listing the comparisons between the two desserts in terms of texture, flavour, and fat content.

Signature: Thai Milk Tea
Location: Shop G07, G/F, T-Bay, 9 Yi Tung Road, Tung Chung
Timings: 9am-10pm
Contact: Instagram | Facebook | +852 9088 6555

HEA Ice Cream — Sham Shui Po

Like your dessert with a K-Pop twist? Then this cute Sham Shui Po ice cream shop may be the place for you. Check out the popular flavours like tofu (a fan favourite), matcha, tofu, red bean and mango pomelo — which you can have in a cone and even add an ice lolly to. HEA Ice Cream hosts regular events for K-Pop releases and idol birthdays with cup sleeves and merch, so follow their socials to see if your oppa is getting a celebration.

Signature: Tofu
Location: Shop No. 5, Nam Fung Mansion, No. 10F, Boundary Street, Sham Shui Po
Timings: 2pm-9pm (Tuesday-Thursday), 1.30pm-10.30pm (Friday-Sunday), Closed Mondays
Contact: Instagram | Facebook | +852 5345 5954

hushush ice cream.coffee — Sai Kung

This pet-friendly popular spot in Sai Kung recently moved from its original location in a tiny alley near Fuk Man Road to new digs in Hoi Pong Square. They specialise in creative homemade ice creams — think flavours like rose wine and lemon sorbet, and pistachio & raspberry. They also pair their in-house Belgium waffles with two scoops of ice cream, which are a popular pick. If you fancy something lighter, ask the staff if they have seasonal sorbets.

Signature: Linden Snow Honey Sage
Location: G/F, No.2 Kam Po Court, Sai Kung Hoi Pong Square, Sai Kung
Timings: 10:30am-7pm (closed Monday and Tuesday)
Contact: Instagram | Facebook | hushushcoffee@gmail.com

Header image credits: Jean Balzan via Canva

Customers will also get information about how long the gift is valid, based on the date of birth mentioned in their Dough Bros. Club membership, and can check their details here. Then all they have to do is visit a Dough Bros. store — there are 17 in Hong Kong —and let the staff know that they want to redeem their birthday gift. 

In addition to a birthday treat, loyalty club members will also get a welcome bonus of 50 Dough Dollars. They are also eligible for a 10% cashback in Dough Dollars on all in-store orders (1 Dough Dollar = HK$1), as long as they visit a Dough Bros. store.

For more information, visit the Dough Bros. website.

Header image credit: Dough Bros.

This year’s offerings from some of the most popular hotels and F&B outlets in the city are defined by innovative flavours and sustainable packaging. If you want to go the extra mile, you could pair your mooncakes with tea or pick up luxe hampers for your friends and family.

If this is your first Mid-Autumn Festival, you can get an understanding of the significance of this famous food item with our cultural guide to mooncakes. Once you’re done, check out our pick of the best places in Hong Kong to get this festival favourite.

Big Grains — Multiple Locations

Big Grains, a popular bakery known for its artisanal baked goods, offers an exquisite mooncake collection for 2024. Their lineup includes traditional Egg Custard Mooncakes alongside exciting new flavors such as Pistachio Custard, crafted with premium Italian and American ingredients, and Black Sesame Custard, which features a rich sesame filling encased in a crispy French pastry. They also present Triple Chocolate Custard Mooncakes, filled with decadent chocolate and a soft center. For tea enthusiasts, the Japanese Tea Garden Custard Mooncakes gift box, featuring Matcha Mochi and Hojicha Custard mooncakes, is perfect for celebrating the Mid-Autumn Festival.

When: Available for pick-up from August 26 to September 16, 2024
Where: Shop online or visit their cake shops in Jordan, Wan Chai, Sai Wan and Tsuen Wan. Free Delivery for orders over HK$1,500
Cost: The mooncake gift boxes starts from HK$188 per box. Early-bird discount available until September 9, 2024
Contact: Website | Instagram | Facebook | +852 9137 5381 (Whatsapp)

Bombshell x Cuisine Cuisine — Tsim Sha Tsui

Famous for its fun explosion cakes, Bombshell is once again collaborating with Cuisine Cuisine for a special Mid-Autumn Festival offering! Wrapped in an elegant arch-shaped gift box, the limited-edition Lotus Luna Bomb features a full-moon-shaped white chocolate shell filled with bunny-themed treats and four traditional White Lotus Seed Puree Mooncakes with Double Yolks from the Michelin-recommended Cuisine Cuisine. With its rotating, illuminated design and playful elements, this offering is a delightful way to impress friends and family.

When: Available for pick-up from now until September 17, 2024
Where: Shop online or visit Coco, G/F Lobby, The Mira Hong Kong, 118-130 Nathan Road, Tsim Sha Tsui
Cost: HK$1,288 per box. Special Offer at HK$888 till Aug 16, or at HK$838 per box for purchase of 5 boxes or more
Contact: Website | Instagram | Facebook | +852 6388 9758

Fortnum & Mason — Tsim Sha Tsui

Fortnum & Mason is bringing a British touch to your Mid-Autumn Festival with their new tea-infused mooncakes. Featuring three exclusive flavours: The Royal Blend Mooncakes harmoniously add elegant notes of malt and honey to the iconic black tea; the Fortmason Mooncakes showcase the brand’s aromatic signature blend with a hint of orange blossom; and the Rose Pouchong Mooncakes offer a sensory delight with the sublime fragrance of rose petals. The festive Afternoon Tea Gift Box includes all mooncake flavours, alongside mini caddies of each tea.

When: Available for pick-up or delivery from now to September 15, 2024
Where: Shop online or visit Shop 022, G/F, K11 Atelier, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui
Cost: The 6 Mooncake Gift Box at HK$428 and The Mid-Autumn Festival Afternoon Tea Gift Box at HK$598
Contact: Website | Instagram | Facebook | +852 3916 8181

Hong Kong Wing Wah Cake Shop — Across Hong Kong

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Hong Kong Wing Wah Cake Shop is a renowned brand known for its high-quality traditional mooncakes. Their classic White Lotus Seed Paste Mooncake with Double Egg Yolks features a smooth, fragrant filling and rich egg yolks, while the traditional savoury Cantonese Five Nuts Mooncake has a delightful nutty flavour enhanced by premium Jinhua ham. For those watching their sugar intake, the Low Sugar mooncake collection uses maltitol instead of sugar for a rich taste without the sweetness. All mooncakes are made in Hong Kong and can be purchased at a 40% discount until August 18.

When: Available for pick-up from now to September 17, 2024
Where: Shop online or visit all 37 shops across Hong Kong. Free delivery for orders above HK$350
Cost: The mooncake gift boxes starts from HK$188 per box. Enjoy 40% off until August 18
Contact: Website | Instagram | Facebook

Island Shangri-la — Admiralty

This Mid-Autumn Festival, Island Shangri-La’s Ming Pavilion pays homage to Fujian’s traditional culinary culture by presenting Fujian-style mooncakes. Unlike the usual flavours like white lotus seed paste and egg custard, these delicacies offer a delightful mix of savoury and sweet, featuring fillings of winter melon purée, Jinhua ham, and crunchy sesame seeds. Meanwhile, the Michelin-starred Summer Palace introduces a modern twist with their new Musang King Durian Molten Lava Mooncakes and Luna Mochi Mooncakes, crafted with taro and pistachio layers.

When: Available for pick-up from September 2-16, 2024 
Where: Shop online and collect at the Festive counter, 5/F, Island Shangri-La, Supreme Court Road, Admiralty
Cost: Mooncake gift boxes starts from HK$408 per box. Enjoy 20% off until September 16, 2024
Contact: Website | Instagram | Facebook | +852 2820 8551

Kee Wah Bakery x NOC Coffee Co. — Across Hong Kong

Kee Wah Bakery has teamed up with NOC Coffee Co. to create the perfect treat for coffee lovers this Mid-Autumn Festival! The new Kee Wah x NOC Assorted Coffee Custard Mooncake Gift Box features rich flavors like Coffee Custard with Coffee Filling and Coffee Custard with Raspberry Filling, all beautifully presented in a minimalist gray and gold box. Plus, it pairs with NOC’s Special Blend Drip Bags, made with award-winning Brazilian coffee beans.

When: Available for pick-up from now to September 17, 2024
Where: Shop online or visit designated stores of Kee Wah Bakery in Hong Kong. Free delivery within Hong Kong for orders over HK$348.
Cost: HK$268 per box
Contact: Website | Instagram | Facebook | +852 2785 6066

Kerry Hotel Hong Kong — Hung Hom

Executive Chinese Chef Ken Yu and his team at Hung Tong, Kerry Hotel Hong Kong, have crafted a stunning mooncake collection for your Mid-Autumn festivities. Other than traditional favourites like the Hung Tong Double Egg Yolks with White Lotus Seed Paste, you can explore new limited-edition flavours such as the Black Thorn Durian Snowy Mooncakes and Crème Brûlée Snowy Mooncakes Duet. The Hung Tong Full Moon Gift Box comes with the beautifully crafted and exquisitely compact Kerry Hotel Mobile Boombox, which plays music with clear rhythm and echo effects by simply placing your phone on it.

When: Available for pick-up from now to September 17, 2024
Where: Shop online and collect at Kerry Hotel, Hong Kong, 38 Hung Luen Road, Hung Hom Bay
Cost: The mooncake gift box collection starts at HK$398, certain flavours can be purchased by single piece. Enjoy 25% off on e-shop until August 23, 2024
Contact: Website | Instagram | Facebook | +852 2252 5888

Paul Lafayet — Across Hong Kong

Paul Lafayet adds a French twist to this Mid-Autumn Festival with their Artistic Mooncake Gift Box. Enjoy a selection of four delightful flavours: classic Crème Brûlée Custard, Jasmine Tea Custard, Low Sugar Sesame Custard, and Coffee Lava Custard. Packaged in a stylish octagon box designed by French illustrator Emilie Sarnel, these mooncakes are available for purchase at all 13 of their boutiques in Hong Kong and online shop.

When: Available from from now to September 17, 2024 
Where: Shop online or visit all 13 boutique across Hong Kong. Free delivery for orders over $800
Cost: Mooncake gift box starts from HK$538 per box. Enjoy 35% off until August 31, 2024. With 10 boxes of purchases, you can enjoy 1 extra box of Crème Brûlée Tart and free shipping
Contact: Website | Instagram | Facebook 

Regent Hong Kong — Tsim Sha Tsui

Regent Hong Kong is celebrating the Mid-Autumn Festival with its limited-edition Regent Mini Assorted Flavour Mooncakes, featuring a variety of infused flavours, textures, and premium ingredients such as Mini Regent Winter Citrus Tea Custard, Mini Signature Egg Lava Custard, Mini Mandarin Peel with Red Bean Paste, and Mini White Lotus Seed Paste with Salted Egg Yolk. The refreshing Winter Citrus Tea is a unique creation exclusively created by TeaLeaves for Regent Hong Kong, carefully infused with lemon and lychee essence to create a balanced blend of citrus notes and sweetness.

When: Available for pick-up from August 26 – September 17, 2024 
Where: Shop online or visit The Lobby Lounge, Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui. Free delivery within Hong Kong for orders over $3,000, except outlying islands, Lantau area and Discovery Bay
Cost: Regent Mini Assorted Flavour Mooncakes at HK$428 per box
Contact: Website | Instagram | Facebook | +852 2313 2313

Renaissance Harbour View Hotel Hong Kong — Wan Chai

Celebrate the Mid-Autumn Festival with Dynasty at Renaissance’s beautifully handcrafted mooncakes, featuring Mini White Lotus Seed Paste with Salted Egg Yolk and the aromatic Mini Pandan Paste with Salted Egg Yolk. Durian fans will love the limited-edition Mini Musang King Durian Mooncakes! Looking for festive gift ideas? The Lunarmony Hampers are generously filled with gourmet treats like abalone, dried scallops, and Dynasty’s Signature X.O. saucem – perfect for sharing with loved ones.

When: Available for pick-up from August 14 to September 14, 2024
Where: Shop online or visit Dynasty, 3/F, Renaissance Harbour View Hotel Hong Kong, 1 Harbour Road, Wan Chai
Cost: Dynasty handcrafted mooncakes from HK$428; get 20% off at e-shop and discount available for purchase of 5 boxes or more. Lunarmony Hampers from HK$1,880; get 15% off at e-shop.
Contact: Website | Instagram | Facebook | +852 2802 8888

Rosewood Hong Kong — Tsim Sha Tsui

You can always trust Rosewood Hong Kong for their exquisite mooncake collection, with luxurious flavours like Lapsang Souchong Tea White Lotus Seed Paste and Jasmine Tea-infused Egg Custard. A highlight this year is the exclusive collaboration with the Hong Kong Palace Museum, featuring the “In Celebration of the Moon” Mooncake Gift Box. Beautifully designed with the city skyline, it even transforms into a decorative lantern, adding an extra touch of elegance to your festivities!

When: Available for pick-up from August 28 to September 16, 2024
Where: Shop online and collect at Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui. Free delivery within Hong Kong for orders over HK$2,500. For orders below HK$2,500, delivery is available for an additional fee.
Cost: The mooncake gift box collection starts at HK$498. Enjoy 10% off on e-shop until August 31, 2024 (except for Palace Museum and Rosewood Treasure mooncakes)
Contact: Website | Instagram | Facebook | +852 3891 8888

The Landmark Mandarin Oriental, Hong Kong — Central

The Landmark Mandarin Oriental, Hong Kong introduces a delightful Mooncake Bento Box for this Mid-Autumn Festival. Inside, you’ll find six velvety mini egg custard mooncakes made from the finest ingredients. The beautifully designed double-decker box can be reused as bento boxes or daily containers; alternatively, return the box to the hotel by December for a complimentary drink at Amber or SOMM, making this festive offering as sustainable as it is delicious.

When: Available for pickup from August 19 to September 17, 2024 
Where: Shop online or visit Amber, MO Bar or The Oriental Spa, The Landmark Mandarin Oriental, Hong Kong, 15 Queen’s Road Central, Central. Collection is available at the 2/F hotel entrance.
Cost: HK$458 per box. Bulk purchase discount is available.
Contact: Website | Instagram | Facebook | +852 2132 0115 

The Peninsula — Across Hong Kong

The Peninsula’s Mini Egg Custard Mooncakes have been an iconic festive treat since 1986. This year, they introduce the new Mini Manuka Honey Yuzu Egg Custard Mooncakes with Walnuts, available exclusively at The Peninsula Boutique & Café. Also, enjoy the mooncake-inspired pastry, Luna, in three delightful flavours: Black Sesame with Vanilla, Dark Chocolate with Mixed Nuts, and Mango with Pomelo. Visit their pop-up boutiques across Hong Kong to explore their luxurious mooncake collection.

When: Available for pickup from now to September 17, 2024 
Where: Shop online or visit The Peninsula Boutique & Café, The Peninsula Hong Kong, Tsim Sha Tsui. Pop-up boutiques can be found at New Town Plaza in Sha Tin, Harbour City in Tsim Sha Tsui, Hysan Place in Causeway Bay and the Hong Kong International Airport. Free delivery within Hong Kong for online order over HK$2,000 (exclude Tung Chung, Outlying Islands, Hong Kong International Airport districts and other remote areas)
Cost: The moon cake gift boxes starts from HK$268 per box, certain Luna pastries can be purchase by single piece. Free mooncake gift box and shipping for order of 4 or 6 boxes of Mini Egg Custard Mooncake – 8 pcs until August 12, 2024
Contact: Website | Instagram | Facebook | +852 2696 6969

The Upper House — Admiralty

The Upper House celebrates Mid-Autumn Festival with “Moonlit Discoveries”, a collection of mooncake box sets inspired by the unique spirit of four cities: Hong Kong, Beijing, Shanghai, and Chengdu. Designed like a travel journal, each set features eight mini mooncakes in creative flavours, such as Parma Ham, Granulated Chestnut, Five Black Nut, and Rattan Pepper Ham. The Upper House also offers a vegan option with Red Bean Paste and Mandarin Peel. 10% of profits from mooncake sales will be donated to Mother’s Choice.

When: Available for pickup afrom August 14 to September 17, 2024 
Where: Shop online and collect at The Upper House, 88 Queensway, Admiralty. Delivery is available
Cost: Mooncake gift box starts from HK$528 per box. Enjoy 20% off until August 31, 2024, and bulk discount is available for order of 10 boxes or more.
Contact: Website | Instagram | Facebook | +852 3968 1000

More guides about Mid-Autumn Festival traditions

Header image credits: Makidotvn via Canva

As part of the festival, the hotel will host weekend brunch and dinner buffets and serve 15 new durian dishes that infuse six Malaysian-origin durians into savoury Chinese plates and western-style desserts. Think Rice Noodle Roll With Durian Dough Stick, Mini Dough Stick with Pandan Durian Kaya, Portuguese Egg Tart with Durian & Mochi, and of course, Malaysian Durian Ice Cream. There are creative offerings, such as Mini Musang King Durian with Abalone Duck Soup, which is simmered for three hours using fresh duck meat and premium abalone, as well as the D197 Durian Cheese Baked Caribbean Lobster that combines hot and spicy cheese with sticky sweet Musang King durian.

Guests will also get to try a platter of five freshly cut durian varieties (three for children), including the rich and creamy top-grade D197 Musang King, known as the ‘King of Kings’ in the durian world. The platter includes the D200 Black Thorn, which is being served for the first time and has an extremely smooth texture and strong sweet aftertaste, as well as the Penang variant D24 Sultan and two relatively rare and low-yield durian types in Hong Kong: the D88 and XO Durian.

Durian enthusiasts will also get the chance to chat with Executive Chef Danny to learn about Malaysian durians during the festival. The buffets will be held on July 20 (only brunch), July 21, August 3, 4, 17, 18 and 24. The buffet is priced at HK$888 for adults and HK$558 for children under 11 years old.

Image credits: Hotel Icon

Warm up your palate with an Aperitivo Dello Chef, a welcome bite using fresh, locally sourced ingredients. Then, move on to the classic Escargot, prepared in the traditional Piedmontese style with garlic, anchovies, and parsley. Next up, enjoy the homemade Tagliatelle Fungo e Funghi is served with veal jus, mushrooms, and topped with Tasmanian black truffles. Take your time to savour the change of flavours with the paired Barolo wines. 

For the main course, choose between Chef’s Signature Guinea Fowl (two ways) or the delightful Lobster & Zabaione, featuring whole Brittany blue lobster, savoury zabaione, and topped with Tasmanian black truffle. Finish your meal on a high note with the refreshing, homemade Panna Cotta e Pesca made with Piedmontese peaches.

Barolo, the renowned wine region in Italy’s Piedmont, is famous for producing exceptional red wines from the Nebbiolo grape. Its deep colour, complex aromas of roses and red fruits, and powerful yet elegant structure have earned it the title “King of Wine”. During the wine dinner, you’ll have the chance to sample various styles of Barolo wines, with main courses paired with the outstanding Ettore Germano, Serralunga d’Alba “Cerretta” 2010, and the 1999 Monforte d’Alba “Ginestra-Pajana” from Domenico Clerico.

Excited to try it yourself? This exclusive event has limited seats, so book your table on their website now. Santé!

Wine Week: Celebration of Barolo 
When: June 24-29, 2024
Where: Castellana, 1/F, Club Lusitano Building, 16 Ice House Street, Central 
Cost: 5-course dinner is priced at HK$1,580 per person
Contact: Website | Instagram | Facebook | +852 3188 5028

Images credit: Castellana
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