Cantonese Restaurants in Hong Kong

Must try: Doggie's Noodles (Signature Bowl)

Must try: Pan-Fried Buns with Black Pepper A4 Wagyu Beef

Must try: Baked Stuffed Crab Meat and Onion in Shell

Must try: Ah Yat Braised Abalone

Must try: Chinese Mushroom & Chicken Claypot Rice

Must try: Shunde-Style Pork Belly

Must try: Chinese Sausage & Chicken Claypot Rice

Must try: Kurobuta Pork Char Siu

Must try: Shrimp Rice Rolls (Large)

Must try: Sizzling Honey-Glazed Barbecue Pork

Must try: Char Siu and Roasted Duck Rice

Must try: Blanched Noodles with Goose Fat

Must try: Baked Stuffed Crab Shell with Crab Meat

Must try: Char Siu (BBQ Pork) Rice Noodles

Must try: Baked Egg Custard Tart (Dan Tat)

Must try: Chinese Almond and Pork Lung Soup

Must try: Baked Whole Abalone Puff with Diced Chicken

Must try: Abalone with Oyster Sauce

Must try: Honey-Glazed Char Siu

Must try: Best Peking Duck

Must try: Har Gow (Prawn Dumplings)

Must try: Deep-Fried Shiitake with Osmanthus Honey Glaze

Must try: Barbecued Whole Suckling Pig

Must try: Beef Brisket Noodle in Clear Broth

Must try: Braised Bird's Nest Soup

Must try: Flowing Sand Bun (Liu Sha Bao)

Must try: Stir-fried Fresh Lobster with Spring Onions, Red Onions and Shallots

Must try: 5-Star Roast Pork

Must try: Baked Bun with Barbecued Pork (Char Siu Bao)

Must try: Cart Noodles with Soy Sauce Chicken Wing Tips

Must try: Homemade Peking Dumpling

Must try: Braised Sea Cucumber

Must try: Char Siu (BBQ Pork) with Rice

Must try: Century Egg with Pickled Ginger