Found this place by chance but noticed a queue outside. That proved to be a good sign as the food was superb and very reasonable in price. A real family business with excellent atmosphere

The Spice House

Xinrongji must eat sliced duck and salmon rice. If you want to eat sliced duck, be sure to book. The restaurant will wait for guests to arrive before roasting duck, and you can eat freshly roasted sliced duck after 1 hour. The chef responsible for the duck is pure and fast enough, and the duck skin is cut according to the crispy degree, from the crispy back to start, cut into small pieces, to the guests to eat sugar. The duck skin here is really crispy, and the duck meat is still tender. Although the taste of the duck is not strong enough, the flour skin has a cage, and the last piece is still soft and warm.

Trip Gourmet Awards

#17 of Fine Dining  in Hong Kong

Eight treasure lotus leaf rice: fresh lotus leaf wrapped shrimp fried rice, after the table to cut the lotus leaf, very good to eat! Steamed ribs, money belly, beef shutters, fresh shrimp spring rolls are delicious! Inside is a fluffy hive structure, the egg taste is super fragrant, and the sugar is crispy and tender!

Self-service mountain, the local is a buffet restaurant with high quality. If you have a good appetite, I personally feel that the price is still relatively high. This buffet seafood is really fresh!

Hangzhou Restaurant in Wanchai is a very authentic Hangbang cuisine restaurant. Business has been good. Recommend this dried bamboo shoots (Malantou), as well as Longjing shrimp, leek fish balls, fried stinky tofu and so on.

Deng Ji is an old signature Sichuan restaurant. Hot pot and stir-fried vegetables are very authentic. Especially Sichuan hot pot must be tasted. Recommend boiled cabbage, garlic mud white meat, boiled cinnamon fish, pot bar meat slices and back-to-cooked meat.

Looking at this oily roasted goose skin with traditional Macau practice, the outer skin was instantly cured and roasted until crispy, fat melted, and a bite of biu oil juice was directly imported to feel the original flavor of the goose meat without dry wood, tender and elastic ～ full of chewing strength

#11 of Local Restaurants in Hong Kong

Basic restaurant that serves authentic Thai food. Enjoyed a meal including pork larp, crispy fried pork with thai basil and chilli, tom yum goong, fried rice, penang gai, and mango sticky rice. Good sized portions. Kids enjoyed the fresh young coconut and all drinks were reasonably priced. We arrived at 5:30p.m. Restaurant was to close at 6:00p.m. but had a last minute rush and all were seated.

I arrived in Hong Kong from Mainland China to renew my VISA. In between waiting hours I decided to eat at this restaurant due to my THAI food cravings. I must say the Papaya Salad and coconut water was amazing. I also ordered the Pad Kee Mao along with the papaya salad and I must say, that I was very disappointed. The noodles was great except for the chicken. The chicken tasted very old as if been frozen for a long time. I will visit this restaurant again and try anything other than the chicken. I may just play it safe by ordering just their veggie dishes unless someone recommend for me to try something else.

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Maple Inn(Tsim Sha Tsui)

Ocean Park Hong Kong

The Peak

Tsim Sha Tsui

Hong Kong Palace Museum

Pineapple buns are very delicious, there are many that can&#39;t be eaten in the mainland, and they are the most authentic in Hong Kong. The environment is good, I hope the epidemic can pass as soon as possible, and we will live a normal life as soon as possible. The milk tea in the restaurant is very good and the air-conditioning is very good.

2024 Asia 100 - Restaurants for Views & Experiences

The cured rice, when the body is separated, first steamed a pot of white rice, then steamed a plate of bacon alone, divided the rice into their own small bowls, then manually poured soy sauce, put the sausage. Are you a bridge rice? Read with me, fried beef with cattle. Who allows you to put the cow! ! Two slices and beef are fried until fully cooked, roll in the pan and then pick them out separately and cover them with noodles... The good fried veal is good. Crispy skin roast meat with yellow mustard sauce, this Japanese style I have also learned in other restaurants a few days ago. Honey sauce fork roast is the only dish that can be eaten today, but it is a bit soft like boiled fork roast. Crispy duck duck only has duck skin that tastes, and the rest is handed to sour plum sauce. Radish stew, calf stew is softer than Guangdong, and radish is harder than Guangdong. ... It feels like a weak attack. Scorpion soup,... If my mother knew that I spent 6,000 yen to order two small canned corn soup/ hooked chicken soup/ hooked scallop soup, it might be a domestic violence on the spot. Fortunately, I didn&#39;t order it. Fat friends were crying and said you believe me. We Cantonese people don&#39;t hook up with soup. . Garlic doll dish,...more oil than soup, expensive to drip blood, whispering, is...with doll hanging soup? To sum up, the taste is the standard of the inauthentic Cantonese restaurant with a per capita of 3,000 yen in Tokyo, similar to Huaji, but the price is 600 starting from 2000 without capping, which really disappoints everyone&#39;s expectations. .

2024 Asia 100 - Fine Dining 

On the basement floor of Venus Building, this Yufu is really worth recommending. He belongs to Ningbo Seafood, or more accurately. He is Xiangshan Delicious. The seafood cooking skills of this store are really superb.

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