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Hong Kong Cuisine
Contemporary Cantonese
A dim sum and dinner restaurant tucked upstairs in Happy Valley, where the chef treats Cantonese cooking as a starting point rather than a destination. Classical flavours meet French technique, and somewhere in the middle sits a minced beef pie that nods to a British pasty while quietly ignoring both traditions. The smoked soy sauce chicken draws regulars back, and the tasting menu keeps shifting with enough imagination to make each visit feel genuinely different.
The awards strongest first
- Michelin Guide Selected Restaurant
- Eater The 38 Best Hong Kong Restaurants
- South China Morning Post 2026 · 100 Top Tables
One number, weighted & current 80
How we scoreThe dishes from the writeups
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Deep-fried egg tofu
“The dim sum menu is a stand-out, featuring deep-fried egg tofu transformed by Sichuan peppercorns and spicy salt”
South China Morning Post, 2026 -
Fried chicken
“At dinner, Li’s signature fried chicken with ultra-crisp skin and his much-lauded smoked soy sauce chicken”
South China Morning Post, 2026 -
Smoked soy sauce chicken
“His aromatic smoked soy sauce chicken is also unmissable.”
Michelin Guide -
Har gow
“Baskets of steamed har gow (prawn dumplings), baked char siu bao (barbecued pork buns), deep-fried taro dumplings”
Eater
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The neighbors closest first
- Pang's Kitchen Cantonese Eat · 89
- Kamcentre Roast Goose Cantonese Barbecue Eat · 65
- Sukiyaki Nakagawa Kansai-style Japanese Eat · 61
- Ankôma Japanese Eat · 74
- Teppanyaki Mihara Goten Teppanyaki Japanese Eat · 69
- Farm House Cantonese Eat · 69
- Leela Modern Indian Eat · 80
- project c Coffee Eat · 69
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