Visited this restaurant after arriving to HK from US, I genuinely enjoyed the experience…read morewholeheartedly! This restaurant maintains the good old glory days quality HK style cuisine, the foods are fresh and delicious, manager Mr. Tam took care of our party dutifully and sincerely, even we didn't look like rich people by any means. We had a lovely evening just by dining there, will sure to visit again before heading back home!

Solid 4 This place…read moreis in the Causeway Bay District. Very easy to find if you take the "Ding Ding"; just one block away from Kings road. Once you hit the plaza, you take the escalator (twice), then get on the elevator. There are different menu with special prices for weekdays (depends on what time you go in). I love the red ginger pot; you can pretty much smell it once you enter the restaurant. A lot of authentic dim sums and they are flavorful. Interior: Decent ambiance. (table clothes are stained) Food: Delicious Staff: Friendly Highly recommend this dim sum restaurant.

My wife and I were vacationing in Hong Kong a few weeks ago. On our last day in HK we were craving…read moreclaypot rice. We were in the Mong Kong area, I did a Google search and this place came up as being the closest to us. On Google it rated a solid 4 stars. It was around 2:00 on a Monday afternoon, when we got there we were immediately seated. Staff was welcoming. They had numerous menus showing all kinds of dishes and specials most of which were in Chinese. Using Google Translate helped. They did have a couple of menus with English translation too. We ordered claypot rice dishes since that was what we were craving. They had quite a few choices. I ordered the Grilled Eel claypot rice and my wife ordered the Abalone claypot rice. After a little wait our orders came out. They were served steaming hot. My order came with a bonus "fan jiu" or scorched rice on the side. They were delicious and my wife and I agreed most satisfying. The few aunties that waited on us spoke little to no English, but were friendly enough. They were patient and we were able to convey what we wanted to order. Since it wasn't busy we were able to take our time eating and rest a little after walking around all morning. Of course we also got milk tea to go with our meals. I will comeback the next time I'm back in HK.

Came to Chuen Moon Kee for one thing and one thing only - the scallops! After browsing for a quick…read morebite, we found this little spot that serves up my fiance's favorite seafood dish. It seems to be pretty popular with the locals - there were a few DLLM's floating around, so you already know. The scallops were perfectly cooked, smothered with a good amount of garlic, and the vermicelli soaked up the soy & garlicky oily goodness. We were told that clay pot rice is also a crowd favorite here, but we unfortunately didn't have the stomach space for it. Scallops were $120 HKD for 4, and all were pretty sizeable.

Came here at the suggestion of a good friend, and this was easily one of the best hits for cheap…read morebut good and fresh seafood. We had the oysters, shrimp, scallops, and A choi. Very reasonable prices, and decent service for a Hong Kong dai pai dong. I love that they go overboard with garlic and scallions as a seasoning, it brought out the freshness of the seafood. I would definitely recommend for other visitors.

Came back for dinner, just found out at this pai dong there is another restaurant on the other half…read moreof this pai dong, not one big pai dong restaurant. We ordered snails in spicy sauce, nice spice good snails, clams black beans sauce also good, sweet and sour pork found it to be on the sour side, meat was tender, bitter melon with spare ribs, bitter melon lack taste, ribs was good.

Everyone wants the Dai Pai Dong experience, so who can blame visitors of the Temple Street Market…read morefor wanting to take part in a place like Tong Tai? They're conveniently located on Temple, loaded with fresh seafood swimming in buckets / tubs, and semi-aggressive wait staff recruiting tourists by the handful to take part in the outdoor communal Chinese food experience. The two things that stuck out the most within the food, specifically how salty and how expensive everything was. Our list of dishes included: Yeung Chow Fried Rice (揚州炒飯), Black Bean Clams (豉椒炒蜆), Salt and Pepper Fried Fish (椒鹽魚片), Shrimp w/ Eggs (蝦仁炒蛋), Tea Egg + Tofu (茶葉蛋豆腐), and Mantis "Pissing" Shrimp (攋尿蝦). The most underwhelming was the pissing shrimp, which a little meat and a lot of shells. When our bill ($780HKD) came out, there was a little bit of sticker shock. Not all is terrible. Despite the greasy and salty food, they were constantly coming back to make sure we had what we needed. There was no shortage of help and they took our feedback well, but chuckled when we noted the salt (Could it really have been MSG?). They have a bunch of tables and the turnover is quick enough to where even waiting isn't a big deal. Heck, there's even unlimited napkins here. Any HK'er would surely appreciate that. Anyone who is looking to drink will surely have it here -- there are beer girls walking around looking to sell by the bottle or by the bucket. Perhaps next time (if there even is one), that'll be the route I choose when I feel like people watching and drinking along Temple Street.

Come for the experience, not for the food! Mediocre seafood overseasoned at relatively high prices,…read morebut the seemingly most popular spot offering you the chance to get fresh seafood and beers outdoors while people watching at Temple Market. The fried chili crab was ok, fried chili shrimp was ok, fresh scallop was better. Fast friendly service. Great option for a larger group as well.

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.

Jade Garden or 翠苑 has been in HK for a long time. Semi upscale, clean & high quality. It's the main…read moreResturant in the Maxims group. Complete trust in it to do a great job. Hadn't been to this location before but it was exactly like I imagined it would be. Opens early on a Monday.... And it fills up!

As with most things in Hong Kong, family style eating here is king. The restaurant is located on…read morethe 6th floor of this huge mall smack dab across from an Outback Steakhouse, so it's good for a post-shopping refuel. In order to be seated, you have to request a ticket. We had to wait quite a while, so we started off grabbing a few drinks at the Outback because they had a bar. No rules, just right...because they had a full bar. There are no carts in this dim sum joint (at least when we came) and grabbed a few items from each page of the extensive menu. Tried the fried won ton skins, stuffed bell peppers, these really dense balls of gluten, dumplings, buns, lots of rice, flat noodles with beef and veggies, vermicelli with octopus and pork, and short ribs (tasted like chicken). Overall, it was pretty good. I had no idea that ordering a glass of water with your meal wasn't a common thing, so if you do ask, be prepared for the perplexed looks from the waitstaff. It's worth noting that we came with people that spoke the language, so that helped. Four chopsticks up!

Old school vibes…read more Old folk pushing carts with old school dishes, and older patrons at the tables. This is the type of place that's vanishing, even in HK. It's not modern and it's not the cleanest but it's got character. And the food has flavor. Prices are cheap now for what you get but it's more than reasonable. They've got the staples as well as some rarer stuff like the coconut steamed egg, fish balls and steamed fish head. When you hit lunch time, their roast meats are surprisingly good. Especially the meaty roast pork. It sounds silly but the meat flavor really comes through. Enjoy it while you can.

It's a very old school classic Cantonese Dim Sum restaurant for morning tea, brunch and lunch…read moreplace. They also offer catering n dinners in groups for traditional Cantonese cuisine!! They have some rules for sharing the tables with other guests not your groups on the same table.... Especially for morning tea n brunch. Not sharing table guests will have to go to 4th floor at 11am only for lunch start!!! Dim Sum for regular 3rd floor with some classic Dim Sum Carts with streamers hot dim sum dishes, and also some Dim Sum stations that guests will have to carry the dim sums themselves self served but with the ladies allocate dim sum orders!! Very busy everyday and it offers the traditional tasting, it's so delicious!!! Since it's a busy environment that guests need to carry or order quickly while they can can, it runs out so quickly for each cart n stations... but of course, the restaurant kitchen will refill the foods but guests have to wait if not rushing fast enough!!! Overall it's a good dim sum restaurant for local Chinese and tourists that like dim sums foods a lot!!

There's really nothing that you can complain about the infamous Man Ho 萬豪 Restaurant, located at…read morethe JW in Central, HK... well, except for the price! lol. Excellent through and through ... each and every time!! Excellent service, excellent ambience, excellent service.... every dish is attended to with great care, detail and super tasty! Ingredients are super fresh and you can taste the quality!!

If a friend is in town, which Chinese restaurant will I bring him / her to enjoy delicious food? No…read moredoubt, Man Ho Chinese Restaurant will be my No. 1 choice. With the youngest Executive Chef at a 5-Star Hotel and the fastest Chinese restaurant to obtain 1-Michelin Star in Hong Kong, Man Ho has become one of the hardest local restaurants to make bookings. Sauce is often the soul of French cuisine; surprisingly, it is also the case for the Chinese food served at Man Ho. You do not have to dip your dim sum with sauce because the sauce is within the wraps. While my friend is not a vegetarian, she falls in love with the steamed porcini mushroom dumplings that have the delicate flavor of Chinese soy sauce. Deep-fried spring rolls with minced Wagyu beef, onion and black pepper is the highlight of the meal. My friend and I are so impressed by the exterior crunchiness of the spring roll, the interior butteriness of the beef and the highlight of the Wasabi sauce within the roll. Nonetheless, we are disappointed by the barbecued duroc pork loin with honey sauce. Ideally in HK, char siu is smoked at a lychee wood oven. However, the char siu at Man Ho is cooked at an electronic oven, leading to the lack of crispy exterior. Overall, I highly recommend dim sum, especially fried food, over main dishes at Man Ho Chinese Restaurant. #ThankyouThursday