Refine by Location:
Good Chinese food is ubiquitous and cheap in Hong Kong, so there are problems with recommending a three-Michelin-star (the only one in Hong Kong—Chan Yan-tak is the only Chinese chef ever to ... read more
A dish so legendary they named not one, but a number of restaurants after it. Qiao tei means “under the bridge,” and the “qiao tei chili crab” was born in the shadow of t... read more
What foreigners want in their idealized version of a Chinese restaurant. Dark wood tables, Ming chairs, bird cages, red lanterns, spicy northern cuisine and a great view of the Hong Kong harbor.... read more
A favorite of writers and tea connoisseurs, this dim sum restaurant and tea house was already famous for its colonial style and traditional manners, but then in 2002 it became even more well known ... read more
If you’ve never heard of Jumbo Kingdom, it’s something to behold. It’s an entire imperial floating palace in the middle of the Aberdeen Harbor in southern Hong Kong Island. Que... read more
Remember that scene in “Manhattan” where Woody Allen settles the question, once and for all, on what makes life worth living, and arrives at, among other things, the crabs at Sam Wo&... read more
The last HK Governor Chris Patten’s favorite bakery—he couldn’t get through a day without having an egg tart from Tai Cheong. The shop’s egg tarts are now called “F... read more
The best part about eating on the refurbished Sai Kung Waterfront Promenade is when you stare down at the tiny sampans in the water below, each boat with little red, green and blue plastic bu... read more
Hong Kong began as a fishing village, so its people are obsessed about seafood. And they know how to prepare it. No one does seafood like the Chinese. They don’t smother lobsters and fish ... read more
If you can’t experience numbingly spicy and bubblicious hot pot in Sichuan, this is the next best thing, because Tanyoto originated from Chengdu. Cook paper-thin slices of lamb and beef in... read more
This original Sai Kung joint became so popular that it's opened branches everywhere. Most Chinese desserts are saccharine soups, so it's an acquired taste. However, just about everybody can enjoy t... read more
Sterling Design Hotels' sleek Madera needs nothing more than its ga...
The new 890-square foot space architect Zaha Hadid created for Brit...
Once upon a time, before China’s glasnost, the world’s...
What happens when you commandeer the upper levels of a JW Marriott...
At the very top floor of the legendary Peninsula Hotel, The China C...