For anyone visiting Hong Kong, this is the place to go, Mr. Wongs, the hospitality, the…read morefriendliness is a step above not to mention that the food and service is above and beyond Mr. Wong greets you with a wonderful vibe makes you feel welcomed I can't say enough about this restaurant please go support and enjoy. This is what life is all about good people and good food that won't break the bank.

What a unique experience. We sat down and the server came over to us, pointed to a menu in Chinese…read moreand handed us two beers. We said OK not knowing what we were getting into. Then she brought us a tray of beer and a ton of food started being brought to us. Plates of chicken, broccoli, fried rice, spring rolls and beef were given to us. There was so much food! It wasn't the best food I've had, but the experience was well worth it. Only 160 HKD total for two people.

Where do I start? The view of Victoria harbor/Hong Kong skyline from my table was unbelievable!…read moreMatch that with post dinner light show and this was a great night! I enjoyed the food and the staff was excellent.

Amazing restaurant, fabulous service and superlative view. Yan Toh Heen was recommend by a…read morefriend. It is located in the Intercontinental hotel in Victoria Harbour in TST. We did not know it was a 2 star Michelin restaurant, and I was a bit apprehensive at the beginning, because we did not want to spend too much money on food on this trip. Upon our request, we were seated right in front of the Harbour view and were able to see the light show that start around 8pm. The most beautiful view of HK at night! We opted not to order the duck, which needs to be ordered 24 hour in advance and although I am sure quite delicious is quite pricy (HK$1,438+10%). Reservation in this place is a must! Highlights were the Wok-fried Wagyu with Green Peppers, Mushrooms and Garlic, Wok-seared Chicken Fillet with Lemon Sauce The server was so kind as to give us half servings so we could "sample" some of the more expensive items, add fried rice for substitution with the meat dishes and free desert. This flexibility in providing half portion and substitution is something i've rarely experience in a Michelin restaurant. Overall, we payed $US240 (1,900 Hong Kong Dollar) which includes the 10% service charge for two people for a michelin 2 star restaurant for an unforgettable meal! If I return to HK, I will definitely come back and try their dim sum.

After returning from our half-day shore excursion, we met with my husband's friends (fellow…read morepassengers) at the Ocean Terminal. We considered having lunch at nearby Michelin-starred Spring Moon at The Peninsula Hong Kong (a 12-minute walk) since we've experienced their acclaimed house-made XO sauce and superlative Cantonese cuisine during previous visits to Hong Kong. Another Michelin-starred dining suggestion was T'ang Court at The Langham Hotel (a 5-minute walk). However, we faced a recommended proper dining attire (smart casual AKA NO "Senior Uniforms Allowed") and a time crunch conundrum. We returned onboard around 1:15 pm to refresh ourselves and change clothes. We contacted our friends (on the same deck) to confirm that we would be meeting for lunch by 1:40 pm since I had secured 2:00 pm reservations via OpenTable at T'ang Court. Our friends said they were excited to dine at T'ang Court, but they were en route to returning from a different shore excursion and probably couldn't meet us until 2 pm or 2:15 pm to walk over. I suggested canceling the reservation and finding somewhere to eat dim sum instead of having them rush to clean up and change. Our friends met us at 2 pm, walked through Immigration and Customs, and over to Harbour City, and we stopped at Harbour City's Concierge Desk for local Chinese eatery recommendations within the shopping center. Both women immediately chirped "HEXA" and informed us to hurry since their last call for dim sum was 2:30 pm. They directed us to HEXA, which is located on the floor below, right beside the escalator, where we were welcomed by a host and hostess and seated right away with menus in hand. A female server asked us for our tea preference, and I immediately asked for "Heung pin" or jasmine tea even though I usually order "Bo Lei/Pu'erh." Our foursome perused the separate dim sum or yum cha and full menus to make our selections. We weren't sure how many pieces would be served per order but assumed three pieces. Luckily, the manager, Kenny Lau, came to our rescue to answer our questions and offered to add dumplings per order while accommodating our foursome. FOOD: -Spring Rolls with Shrimp & Foie Gras: the mild, rich, and yet flavorful minced shrimp and foie gras mixture was packed into crisp and golden waffle rolls. Its rich flavor ingredients and "eye-catching" presentation got us off to a great start. $88HKD/6 -Steamed Shrimp Dumplings (mild & spicy): har gow or crystal-skin shrimp dumplings are a must-get at dim sum as you can tell the quality and skill of the chef. We liked that we could try the mild and spicy flavored wrappers to compare flavors and mouthfeel. $78HKD/3 or $104HKD/4 -Steamed Rice Flour Rolls w/BBQ Pork: another dim sum "standard" is Cheung fun, and this one did not disappoint with its slightly sweet hoi sin and mildly salty soy sauce tender roasted pork. The pork was so tender that it made me think of confit or slow-cooking in its own fat yet the pork wasn't greasy at all. $72HKD -Wagyu Beef in Puff Pastry: the charcoal puff pastry encased wagyu beef had an interesting look to it. The pastry showed off its even layers while its shape and black charcoal color made it look like some kind of bug. When I picked up the pastry, the layers moved like an accordion which enlivened it. I could hear my mother's voice scolding me... "Don't play with your food!" $108HKD/3 or $144HKD/4 -Steamed BBQ Kurobuta Pork Buns: OMG! The use of Kurobuta or Berkshire pork added to the unctuousness of these steamed buns. As we're pork-loving eaters the "the Wagyu of pork" didn't disappoint as it was tender, juicy and excellently flavored. The plain steamed bun provided a blank canvas to the flavor and juiciness of the pork. $68HKD/3 or $90.67HKD/4 -Steamed Bamboo Charcoal Buns w/Egg Custard Cream: the black charcoal bread dough contrasted well against the golden-colored egg custard. The egg custard had a good balance of sweet, salt and egg flavors. The egg custard filled buns were a perfect dessert or ending to our late afternoon meal. $75HKD/3 or $100HKD/4 -Stir-fried Thick Noodles w/Shredded Pork and Black Truffle Sauce: this noodle dish completed our meal with exquisite flavors and textures. The stir-fried noodles were perfectly done in the wok-hei without any breakage and the elastic chewy bite added to the delightful earthy truffle flavor mixed with the sweet tender pork shreds. $268HKD The service was very attentive and friendly. We never felt rushed even though we came into the restaurant just before their split shift ended. Kudos to Kenny Lau, who graciously suggested additional dumplings to accommodate our foursome instead of having to double order baskets of threes. I think HEXA is a "new kid on the block" for dim sum and Guangdong cuisine in this area as compared with other upscale restaurants but, the quality, tastes, and service are excellent represented with great value.

Incredible views, impeccable service, and sophisticated taste--that's my lasting impression of…read moreHEXA. I opted for the fixed menu, where every dish is thoughtfully crafted, balancing taste, texture, and presentation to perfection. The level of sophistication rivals that of high-end Michelin-starred restaurants in the States, yet here in Hong Kong, HEXA delivers it effortlessly.

It's a small location. When you walk in and they'll tell you where to sit. We got moved around to…read morethe different tables before we settled on a seat. It's sort of like musical chairs because they try to seat all customers. Just note this is one of those places where you may be seated with strangers! Food-wise the congee was delicious. They serve it REALLY hot so many sure you let it cool. It's perfect for a cold and rainy day. They don't make it too salty and there's a good balance between congee and meat. It's also pretty filling. One bowl per person is more than enough.

By far one of my favorite little hole in the wall places to eat in HK/central district so glad we…read morefound it. If you are looking for quick but delicious CONGEE and wonton mein this is the spot! The congee was different than in NY so silky and flavorful and the fish filet was thin so you tasted it in every bite, there was sooo much fish in there i was surprised. I didn't like the wonton mein as much because i don't like egg noodles but my bf liked it and it came with a good amount of beef which was tender. We also tried the oyster ball as an appetizer since they ran out of you tiao both times we went which i was definitely disappointed about. May need to check what is available when, i think when we first went the wonton mein wasn't available until 11am and the congee was no longer available at that time but i cannot remember just keep it in mind. Absolute gem of central only had a week here and went 2x! Super nice staff even though i can't speak chinese so my bf did or we had to point lol too but bring your own napkins.

Very nice upscale Cantonese restaurant - an ideal place to impress your guests. Customer service…read morewas excellent and tea refilling was done promptly. When we arrived, around 8:20pm, almost all the signature poultry dishes were sold out. So I guess your safest bet is to call in advance and reserve their signature tea smoked chicken. Take note. We ordered the sweet and sour pork, winter melon with chilis, salted minced pork and shrimp, the char siu BBQ, and the stir-fried flat noodles with beef. They asked if we wanted to order a bowl of specialty rice to go with the mains, but rice is rice right? The winter melon was quite spicy but very fragrant 很香 from the shrimp paste flavor. The sweet and sour pork (gu lu yok) was a bit underwhelming to say the least - maybe it's because I'm used to the bright orange flavor of this dish at other restaurants, and the presentation nothing special. The char siu was very very lean - not fatty at all and the meat quite tough to bite in at times. I think they used the leanest pork tenderloin for the char siu... but the fat is the best part! :'( The 乾炒牛河 was done well, the beef was tender, solid classic Cantonese dish.

Kin's Kitchen is definitely one of the best Cantonese restaurants in town. Here's my experience at…read moreKin's Kitchen for our company year end dinner last month. Before I go into the food, I must praise how well-trained their staff are. This lady named Jacky was very welcoming and kept making sure we were well served. Her sincere and genuine attitude earned some praises among us and she even rewarded us with some free desserts at the end. We also ordered a bottle of red but our wine expert friends tasted something wrong in the wine and the male waiter tasted the wine and confirmed the wine went wrong. He immediately allowed us to order another bottle. This kind of service is quite rare in most local restaurants in HK. We ordered many of their classic dishes including the Kin's smoked chicken, fried thousand-year-old egg with pickled ginger, stir-fried lion-head fish fillet with lettuce shoot, seasonal lamb pot, pomelo peel with vegetables and mushroom, fried glutinous rice with Chinese sausages, etc. The best dish was definitely their signature smoked chicken. The lion-head fish is generally rare to find and hard to cook, yet they made the dish simple but spectacular. In terms of the decor, the restaurant has many interesting things if you look around. There are some small fish tanks in bird cages hanging in the restaurant. There are also many photo portraits which were taken by the owner, Mr. Lau Kin Wai. In case you don't know, Mr. Lau was a former art-critic and food-writer. It's not a surprise that the interior design of his restaurant is filled with art. I highly recommend Kin's Kitchen for some Cantonese fine-dining. I'll definitely be back to try other dishes.

The old and traditional Hongkong style congee restaurant in central area. They opens at 9am, very…read moresmall space with couple tables. The century egg and meat Congee is the best, very comforting for breakfast. They don't have all the things in the menu so make sure you come prepared.

One of the best tasting congee/jook I have tasted…read more The jook was very creamy and the beef I had was great. I added a duck egg the second visit on the trip for an extra $15 HKD and I wasn't disappointed :) The fried curry balls were decent. An order comes with 3 balllls. There is a single occupancy bathroom in the back and bonus point- there is a giant roll of TP by the table in the back if you need it. I think it's for napkin use though, not sure lol. I didn't need to use it but I can say something is better than nothing even if it's.. a standard HK bathroom if you know what I mean. Cash only and it's meant to be fast more so during rush peak hours. Do bring your own napkins and note it's not too spacious for any luggage/big bags to be rolled around inside.

Have been 4 times there: two were good, two were bad. I don't think will visit again…read more Decorated interior with a 50% chance of getting good food, and an average price of HKD 250-300 per dish.

I have to say, this place has the best xiaolungbao I've ever tried. I personally think that it's…read moresuperior to the ones I've tried from Ding Tai Fung. My friend, who happened to visit DTF a few days ago, concurred with my verdict. The skin over here is thinner, the meat filling not as clumpy and juicier. By itself, DTF's dumpling is very good, after all, it's an international chain known for their soup dumplings. But side by side, Ye Shanghai has a better XLB, at least by Hong Kong standard, which always prizes a thin wrapper. We ordered a variety of other dishes, from wine chicken to shanghai noodles, and they are all quite delicious, and compare favorably to the same dish I've tried elsewhere. The only downside is, as you can imagine from its location, that this place is pricier. The pork belly wrapped with fragrant leaves is melt-in-your-mouth succulent, but not cheap at HKD30 (about US$4) for piece slightly over 1" cube in size.

While vacationing in Asia, wanted to try as many Michelin Star restaurants as I could. Mak's Noodle…read morewas one of them. Looks like a very simple place with not a ton of character off the bat. It looked like the restaurant was about to close. However, upon ordering and getting the food, it was SO good! Had a simple noodle dish with chicken and the flavor was out of this world! It was located in the Ocean Terminal mall, close to the pier. A parking garage is located there, but just as good to Uber there or just walk. The restaurant is in the corner of the mall and the tables are in an open area. Not a ton of tables, it was closing time. So unsure of the crowds during peak hours. The staff was helpful, but it was slightly difficult to communicate with them. It took a bit of effort to show and explain what we wanted. But it worked out! Would definitely recommend trying it out!

Mak's Noodle is very good. One of my goals of visiting HK was to eat a good bowl of wonton noodles…read more Although Mak's isn't the best, they did satisfy. I prefer non-chain, smaller establishments with local favor. This branch is located inside the Harbour City mall on the Kowloon side. We had their vegetables w/oyster sauce $47 ($6 USD), wonton noodles $53 ($6.79 USD) and beef brisket with tendons $130 ($16 USD.) Everything tasted great. Service was excellent. The restaurant was full with a short five minute wait at noon on a weekday.