Best Pork Dishes in Hong Kong

North Point·$

HKD38.00

Tender spare ribs coated in aromatic black bean sauce and steamed.

Tip: Order these during lunch service when the carts are rolling — they're always hot and fresh.

Cart Noodles with Wontons & Pork

Wing Kee Noodles

Causeway Bay·$

HKD34.00

Classic Cantonese noodles with plump wontons and tender pork.

Tip: If you're unsure, this is the most approachable classic option.

Dan Dan Mian

Grand Majestic Sichuan

Central·$$$

HKD188.00

Chewy noodles in spicy sesame sauce topped with hand-chopped Kurobuta pork and preserved mustard greens.

Tip: This is hearty enough to be a solo meal, but at Grand Majestic order it alongside smaller plates for a full experience.

Wallet Pizza (Portafoglio)

Little Napoli

Wan Chai·$$

HKD55.00

Folded pizza pocket filled with ricotta and cured meat.

Tip: Best value and most authentic street food on the menu — better value than even Margherita and quintessentially Neapolitan.

Sliced Pork with Mashed Shandong Garlic

Chuan Palace

Mong Kok·$$

HKD118.00

Tender sliced pork with pungent mashed garlic from Shandong province.

Tip: Try this as a lighter main or appetizer. The aromatics are pungent but approachable.

Thai Pork Knuckles

Phoowong Thai Food

Kowloon City·$

HKD78.00

Braised pork knuckles with five-spice and tamarind, fall-off-the-bone tender.

Tip: Order one per 2-3 people for sharing — the knuckle is large and meant for communal eating.

Sliced Pork with Garlic and Chilli

Deng G

Wan Chai·$$

HKD108.00

Thinly sliced pork dressed in garlic-infused chilli oil.

Tip: Order this early — it wakes up your taste buds before moving to more complex dishes.

Siu Mai (Pork and Prawn Dumplings)

One Dim Sum

Prince Edward·$

HKD25.00

Open-topped dumplings filled with minced pork, prawn, and mushroom.

Tip: These benefit from a light drizzle of house chili oil — ask the staff for the condiment bottle.

#10

Pork and Kimchi Potstickers

Bafang Dumpling

Sheung Wan·$$

HKD36.00

Crispy potstickers filled with pork and spicy kimchi for a savory, slightly tangy kick.

Tip: If you love spice, order these. They're less mild than the pork varieties but still approachable.

#11

Siu Mai (Pork and Shrimp Dumplings)

Sun Hing Restaurant

Kennedy Town, Western District·$

HKD16.00

Open-topped dumplings filled with minced pork, shrimp, and mushroom.

Tip: The trolley staff pushes these around frequently — grab a basket while they're warm.

#12

Pork Chop

Feather & Bone

Wan Chai·$$$

HKD428.00

Heritage breed pork chop, grilled, with herbs and lemon.

Tip: If you're not a steak person, try the pork chop. The sourcing and preparation justify ordering meat here.

#13

Steamed Pork (Jji Gae)

Jeonpo Meat Shop

Tsim Sha Tsui·$$

HKD128.00

Slow-braised pork belly in a spicy broth with soft tofu and vegetables.

Tip: This isn't a BBQ dish—if you're all-in on grilling, skip it. But if someone at your table doesn't like meat or wants something different, this is solid.

#14

Pork Ribs and Preserved Radish Soup

North Point·$

HKD48.00

Tender pork ribs with sour, salty preserved radish in a clear broth.

Tip: A great lighter option if you want broth instead of a heavy main.

#15

Pork Intestines in Hotpot

Hunan Bistro

Causeway Bay·$$

HKD168.00

Sliced pork intestines braised in a spicy hotpot base with Hunan chillies.

Tip: Hunan heat builds cumulatively. After a few pieces of this, the spice level will feel much higher than it initially did.

#16

Preserved Egg and Salted Pork Congee

Hop Yik Tai

Sham Shui Po·$

HKD20.00

Silky congee with preserved egg yolk and salty pork pieces.

Tip: Order this on rainy days or mornings — it's warming and hits the spot.

#17

Char Siew Rice

Tai Hing

Quarry Bay·$

HKD42.00

Barbecued and marinated pork glazed in honey and soy sauce, served over rice.

Tip: Char siew is HKD42 vs roast pork at HKD48. If you're cost-conscious, this is just as delicious and lighter on the wallet.

#18

Cumin Pork Ribs

Qi-Nine Dragons

Tsim Sha Tsui·$$$

HKD145.00

Crispy pork ribs coated with cumin spices, revealing juicy meat inside.

Tip: Order this as a shared appetizer/main with others. The ribs are substantial and meant for communal eating.

#19

Stir-fried Preserved Vegetables with Pork

Hakka Village Cuisine

Sham Shui Po·$

HKD58.00

Crunchy preserved mustard greens and salted vegetable stir-fried with tender pork.

Tip: The preserved vegetables in this dish have complex flavor you won't find elsewhere — this is authentic mountain cooking.

#20

Roast Pork (Char Siu)

Sun Hing Restaurant

Kennedy Town, Western District·$

HKD35.00

Cantonese-style roasted pork with charred exterior and tender, sweet meat.

Tip: Fresh roast pork comes out on a rotating schedule — ask the staff when the next batch will be ready.

#21

Pork Belly with Garden View Seating

The Charcoal Room

Mong Kok·$$

HKD178.00

Thick-cut pork belly grilled slowly until edges crisp, best enjoyed from the rooftop seating area.

Tip: Request rooftop seating when booking—it's quieter and has better ambiance than indoor tables. The garden view is a hidden gem.

#22

Shunde-Style Pork Belly

Haiphong Road Temporary Cooked Food Bazaar

North Point·$

HKD65.00

Braised pork belly with Shunde techniques — tender, aromatic, and lightly glazed.

Tip: Order this at dinner with rice — it's a humble but skillfully-made dish that represents the restaurant's philosophy.

#23

Pork Chops with Rice (Wah Heung Yuen)

Tsim Sha Tsui·$

HKD68.00

Tender marinated pork chop grilled until the edges char, served with fragrant rice and gravy.

Tip: Arrive before noon if you want your pick of pork chops. Afternoon service runs on what's left.

#24

Chinese Almond and Pork Lung Soup

Luk Yu Tea House

Central·$$

HKD68.00

A delicate double-boiled soup with fragrant Chinese almonds, dried scallop, and pork lung. Sweet, nourishing, served in a small bowl as a course.

Tip: Order this toward the end of your meal - it cleanses your palate and helps settle everything you've eaten

#25

Spaghetti alla Carbonara

La Volta

Causeway Bay·$$$

HKD168.00

Classic Roman preparation with handmade spaghetti, perfectly balanced sauce

Tip: Lighter, more refined than traditional Roman versions - the yolk is creamy without being heavy

#26

Pork Liver Macaroni Soup (豬肝通心粉湯)

Mon Kee Café

Wan Chai·$

HKD48.00

Tender pork liver and macaroni in a light soup, served with fried egg and toast.

Tip: The soup is the real star here—it's silky and well-seasoned. Don't skip it even if you're mainly focused on the liver.

#27

Pork Xiao Long Bao

Din Tai Fung

Causeway Bay·$$

HKD70.00

Soup dumplings with hand-pleated wrapper and soupy pork filling—Din Tai Fung's foundational dish

Tip: Use a ceramic spoon to carefully cradle the dumpling, bite a small hole, and sip the broth first before eating the wrapper

#28

Green King - Basil & Parmesan

Temple Street Night Market

Central·$$

Tonkotsu broth with fresh basil, Parmesan cheese, olive oil, and Mediterranean-fusion toppings

Tip: Don't expect traditional ramen here. This is comfort food with Italian accent marks

#29

Steamed Pork and Shrimp Dumplings (Siu Mai)

Lin Heung Lau

Sheung Wan·$$

HKD32.00

Open-topped dumplings showing seasoned pork with pink shrimp on top. Made fresh, steamed just before service. It's the workhorse of dim sum - simple and endlessly repeatable.

Tip: Come at 6am when the carts start rolling. Siu mai is the first item prepared each morning.

#30

Black Truffle Pork Xiao Long Bao

Din Tai Fung

Causeway Bay·$$

HKD210.00

Premium version with black truffle oil and shaved truffle inside—about 3 times the price of regular xiao long bao

Tip: Truffle is often over-used in Hong Kong; Din Tai Fung's proportion is respectful to the traditional dumpling

#31

Pan-Fried Pork Chops with Rice

Yau Ma Tei·$

HKD72.00

Marinated pork chop fried until the surface chars, served with steamed rice and pickled vegetables.

Tip: Request medium-rare if you speak Cantonese. Otherwise, point at the doneness level you want on nearby tables.

#32

Steamed Pork and Shrimp Dumplings (Siu Mai)

Tim Ho Wan

Sham Shui Po·$

HKD20.00

Open-topped dumplings showing the seasoned pork filling studded with pink shrimp. No wrapper on top, designed to be eaten in one bite.

Tip: Grab four baskets of siu mai and three of har gow, add a tea, and you've got lunch for HKD 180. That's the Tim Ho Wan formula.

#33

God of Tora Tonkotsu

Wan Chai·$$

Original tonkotsu broth with pork belly, pork shoulder, marinated egg, and bamboo shoots

Tip: The pork belly here is tender—it should melt on your tongue without any chew

#34

Scrambled Eggs with Spam on Toast

Shui Kee Coffee

Sheung Wan·$

HKD22.00

Crispy-edged spam paired with fluffy scrambled eggs and buttered toast.

Tip: The spam gets a slight crust when cooked here, which adds texture. This is the heartier breakfast option.

#35

Kamitora Special

Wan Chai·$$

Full-loaded tonkotsu with double pork belly, meatballs, black fungus, bamboo, seaweed, egg, and onion

Tip: Go here if you want to sample everything at once. This bowl is a compilation of all their proteins and sides

#36

Carbonara with Truffle (加松露)

Trattoria Felino

Wan Chai·$$$

HKD228.00

Classic carbonara refined with truffle shavings. Silky sauce with guanciale and egg.

Tip: Base carbonara is HKD 188. Truffle upgrade adds HKD 40 but changes the dish noticeably. Worth it for special occasions.

#37

Black King

Central·$$

Tonkotsu broth with black garlic oil, squid ink, minced pork, and deep umami notes

Tip: The squid ink adds visual drama but also a subtle briny undertone. Not for those who find squid off-putting

#38

Butao Tonkotsu

Central·$$

Signature creamy pork tonkotsu broth with tender pork belly chashu, soft-boiled egg, nori, and scallions

Tip: This is their flagship bowl. The broth is rich but light-bodied—not as heavy as other tonkotsu spots

#39

Handmade Plum and Pork Meatballs

Lau Haa Hot Pot

Causeway Bay·$$

HKD78.00

Springy meatballs made fresh daily with pork and a touch of pickled plum for depth

Tip: The plum gives a subtle tang that balances the richness of the pork

#40

Natural Tonkotsu Ramen

Causeway Bay·$$

Single-style tonkotsu broth with pork belly chashu, soft-boiled egg, sesame seeds, and nori

Tip: The tonkotsu here is lighter than most Hong Kong versions—it's brewed for a shorter time. Cleaner, more delicate

#41

Scrambled Eggs with Ham & White Bread

Shui Kee Coffee

Sheung Wan·$

HKD20.00

Fluffy scrambled eggs served with ham and thick-cut white toast.

Tip: Get the ham version over the spam version. The ham has better flavor and isn't as heavy.

#42

Xiao Long Bao (Hand-Made Soup Dumplings)

Lulu Baobao

Wong Chuk Hang·$$

HKD38.00

Delicate hand-pleated soup dumplings with a thin wrapper and soupy pork filling. Made fresh in the glass kitchen.

Tip: They cool quickly, so eat within a few minutes of arrival.

#43

Tonkotsu with Garlic

Causeway Bay·$$

Base ramen with the signature rich garlic oil swirled throughout the broth

Tip: The garlic isn't overpowering—it's a subtle upgrade to the broth depth. Brings out umami

#44

Signature Wonton Noodles

destination Street Night Market

Central·$

HKD42.00

Three fat wontons made fresh during your service. The wrapper is so thin it's almost translucent, the filling is visible through the dough. Paired with springy egg noodles and a broth that's been simmering since 6am. This is the standard by which all wonton noodles are measured.

Tip: The wontons here are wrapped to order, not pre-made. You can sometimes see them finishing the batch when you arrive.

#45

Roast Meat Noodles

Yau Ma Tei·$

HKD58.00

Tender roast duck, char siu, or siu yuk served over egg noodles in light broth.

Tip: Ask for extra broth if you want to soften the noodles more.

#46

Wonton Noodles in Soup (Large)

Lau Sam Kee

Sham Shui Po·$

HKD58.00

Six wontons with springy bamboo pole noodles in the same delicate broth. Same quality, larger portion.

Tip: This is a full meal. The large portion is HKD 58 versus the small at HKD 40. For two people, order one large and one small vegetable noodles.

#47

Roast Pork Belly Rice

Yat Lok

Central·$$

HKD68.00

Sliced roast pork belly with crackled skin served over rice with gravy. Less fatty than the goose but rich in its own way.

Tip: If goose is sold out, this is your fallback. The pork belly here rivals the goose quality.

#48

Noodles with Spicy Diced Pork

Hon Fat Noodle

Sham Shui Po·$

HKD45.00

Ground pork cooked with preserved chili and aromatics, served over noodles with a touch of heat.

Tip: Not super spicy despite the description—more savory with a subtle kick. Ask for extra chili if you want it hotter.

#49

Char Siu (BBQ Pork)

Tim Kee

Yuen Long·$

HKD52.00

Caramelized barbecued pork with signature charcoal aroma and glazed exterior.

Tip: The charcoal grill gives it a distinctive smoky depth that's hard to replicate. Best eaten within 20 minutes of purchase.

#50

Red King - Spicy

Central·$$

Tonkotsu base with chili oil, miso, sesame oil, minced pork, and controlled heat

Tip: The sesame oil here is key—it adds a nutty backdrop that makes the heat feel less sharp

#51

Wonton Soup

Temple Street Night Market

Central·$

HKD28.00

Just wontons in a bowl of broth. No noodles. Perfect for those who want the wonton experience without the carbs, or for sharing as a starter.

Tip: A small bowl of five wontons. Pairs well with a plate of greens or spare ribs if you want a mix of items.

#52

Roast Meat Noodles

Yau Ma Tei·$

HKD58.00

Tender roast duck, char siu, or siu yuk served over egg noodles in light broth.

Tip: Ask for extra broth if you want to soften the noodles more.

#53

BBQ Pork with Scrambled Egg and Rice

Chrisly Cafe

Mong Kok·$$

HKD48.00

Tender roasted char siu folded into fluffy scrambled eggs over steamed rice with a touch of soy.

Tip: The pork is sliced thick and has a slight char. Mix the egg through the rice thoroughly before eating.

#54

Kurobuta Pork Boat Noodle

Thonglor

Kowloon City·$$

Concentrated fermented broth with silky rice noodles, tender Kurobuta pork belly, pork blood cake, and crispy pork crackling

Tip: Boat noodles are Bangkok street food—the broth is funky and umami-packed. Not for those avoiding fermented flavors

#55

Roast Pork Belly (Siu Yuk)

Yung Kee

Central·$$

HKD380.00

Crispy skin crackling, tender belly meat infused with the roasting fat. Darker than the goose, richer flavor, equally well-known. Some prefer it to the goose.

Tip: Ask for the extra-crispy portion if you catch the roaster mid-shift. The outermost birds have the best skin texture.

#56

Siu Mai (Pork Dumpling)

Kam Kong

Mong Kok·$$

HKD25.00

Open-top pork dumplings topped with a shrimp garnish

Tip: Three pieces - traditional preparation, not fancy, just perfectly executed

#57

Quail Egg Siu Mai (4 pieces)

Lin Heung Lau TST

Tsim Sha Tsui·$$

HKD40.00

Pork and shrimp dumpling with whole quail egg visible inside steamed wrapper

Tip: Runny yolk inside is intentional; bite carefully so yolk doesn't escape onto your shirt

#58

Fish Sausage (Gaai Chung)

Keung Kee

Sham Shui Po·$

HKD62.00

Pork and fish stuffed sausage casing, sliced and stir-fried with light soy and aromatics.

Tip: Ask for extra char if you like crispy edges. They'll oblige if you ask nicely.

#59

Classic Tonkotsu Tsukemen

Tsukemen Gyorai

Wan Chai·$$

HKD68.00

Thin noodles with creamy pork bone dipping broth made from 50kg of pork and chicken bones simmered for a full day

Tip: Slurp the noodles briefly through the broth, don't let them soak or they'll lose their bite

#60

Chinese Chive Dumplings

Man Kee Cart Noodles

Sham Shui Po·$

HKD6.00

Small steamed dumplings filled with pork and Chinese chives. Soft, fragrant, and savory. Excellent topping for broth-based noodles.

Tip: The Chinese chives give an onion-like aroma. These absorb broth beautifully. Recommended topping for soup bases.

#61

Pork Knuckle Noodles with Shrimp Roe

Lau Sam Kee

Sham Shui Po·$

HKD39.00

Stewed pork knuckle that's tender and rich, served with noodles and topped with shrimp roe. The combination of pork richness and roe brinyness is classic.

Tip: This is one of the cheapest noodle dishes on the menu at HKD 39. The pork knuckle makes it satisfying. Value pick.

#62

Handmade Pork & Shrimp Dumplings (8 pieces)

Sha Tin 18

Sha Tin·$$$

HKD168.00

Steamed dim sum with delicate wrapper, pork and prawn filling, with chive accent

Tip: Dipping sauce on side; mix your own vinegar-chili ratio rather than pre-dipped

#63

Tonkotsu with Extra Chashu

Causeway Bay·$$

Base ramen with generous double portion of pork belly chashu slices

Tip: The chashu here is sliced thick and melts immediately. Worth the upsell if pork is your main draw

#64

Fried Pork Chop Rice

Tak Yu Restaurant

Wan Chai·$

HKD32.00

Crispy-fried pork chop served over white rice with a thin soy-based gravy

Tip: Chew the pork chop slowly to taste the juicy meat inside the crispy coating

#65

Char Siu and Roasted Duck Rice

Joy Hing Roasted Meat

Wan Chai·$

HKD38.00

Sliced char siu (BBQ pork) and roasted duck served over rice with gravy. Both meats are tender, the balance sweet and savory.

Tip: Get two different meats on one rice - you taste their full range without ordering twice

#66

Banh Mi Baguette

Ăn Chơi

Sheung Wan·$$

Crusty housemade baguette with chargrilled pork, pâté, pickled vegetables, cilantro, and spicy mayo

Tip: Banh mi are baked fresh at 11am and 5pm. Time your visit to grab it warm. Texture deteriorates after an hour

#67

Wonton Noodles with Roast Pork

Central·$

HKD46.00

Crispy-skinned roast pork belly (char siu) on top of wonton noodles. The pork is charred on the outside, rendered fat underneath. Pairs perfectly with the delicate broth.

Tip: This is the sweet version - roast pork is sweeter than ribs. Ask if they have fresh roast pork that day, as it varies.

#68

Roasted Pork Belly (Siu Yuk)

Kam's Roast Goose

Wan Chai·$$

HKD280.00

When goose sells out, Kam's siu yuk is the substitute - and it might be better. Darker, richer, the fat layer is thicker. Still roasted by the same family method.

Tip: If the goose is gone, don't turn back. The pork belly is legitimately excellent and easier to eat standing in line.

#69

Curry Tsukemen

Tsukemen Gyorai

Wan Chai·$$

HKD75.00

Spiced dipping broth with warm curry undertones, unique to the Hong Kong location

Tip: The curry rounds out the richness of the broth without aggressive spice

#70

Siu Mai (Pork Dumplings)

Lin Heung Kui

Sheung Wan·$

HKD32.00

Open-topped pork and shrimp dumpling with a dab of crab roe, the heart of old-school dim sum

Tip: At this price point, they're a bargain—the filling is respectably seasoned and the wrapper is competent

#71

Black Tora - Seared Garlic Oil

destination Street Night Market

Wan Chai·$$

Tonkotsu broth infused with black garlic oil, creating an umami-forward, darker tone without heat

Tip: Finish the broth fast—the garlic oil eventually separates from the liquid if it sits too long

#72

Pan-Fried Pork Chops with Rice

Yau Ma Tei·$

HKD72.00

Marinated pork chop fried until the surface chars, served with steamed rice and pickled vegetables.

Tip: Request medium-rare if you speak Cantonese. Otherwise, point at the doneness level you want on nearby tables.

#73

Stir-Fried Bamboo Noodles with Pork Shreds

Kwan Kee Bamboo Noodles

Cheung Sha Wan·$

HKD44.00

Cooked bamboo pole noodles wok-fried with minced pork, garlic, and soy sauce. The noodles get a charred, crispy edge from the wok heat.

Tip: The bamboo noodles fry beautifully—they get crispy without becoming hard. The pork adds richness. This is different from and worth trying alongside the soup version.

#74

Homemade Peking Dumpling

Yat Lok

Central·$$

HKD42.00

Handmade dumplings with pork and chive filling, steamed until tender. A side dish that shows kitchen skill even in the small offerings.

Tip: Order these with any roast meat dish - they cleanse your palate and provide a textural contrast

#75

Tonkotsu with Black Garlic Oil

Causeway Bay·$$

Base tonkotsu infused with aged black garlic oil, adding earthiness and complexity

Tip: This is subtly different from the regular garlic oil—more funk, less sharpness. Very refined

#76

Roasted Pork with Rice and Gravy

Man Man Kee

Yau Ma Tei·$

HKD28.00

Char siu roasted pork sliced thin and served over white rice with a savory brown gravy

Tip: Mix the gravy and rice thoroughly so each grain is coated; don't leave it pooled on top

#77

Wonton Noodles with Pork Ribs

Central·$

HKD48.00

The same wonton noodles but upgraded with fall-apart tender pork ribs braised until they separate from the bone. It's a heavier, more substantial version of the signature.

Tip: This keeps you full until dinner. The ribs add a richness that the wontons alone don't provide.

#78

Shrimp and Pork Wonton Dumpling Soup

Man Man Kee

Yau Ma Tei·$

HKD26.00

Four large wontons filled with succulent shrimp and minced pork in a light, clear broth

Tip: Bite off the top of the wonton and sip the flavorful liquid from inside before eating the wrapper

#79

Crispy Pork & Taro Spring Roll

Bistro Hoi An

Tsim Sha Tsui·$$

HKD88.00

Wonton-wrapped spring roll with minced pork and purple taro, served with nuoc cham dipping sauce

Tip: Taro adds subtle sweetness and visual appeal; texture is crispy outside, soft inside

#80

Upgraded Pork Belly Ramen

Wan Chai·$$

Premium tonkotsu with thick-cut Kurobuta pork belly, half-boiled egg, scallions, and fresh nori

Tip: The Kurobuta belly is noticeably more marbled and tender than the standard version. Worth the premium

#81

Shumai - Pork Dumplings

Luk Yu Tea House

Central·$$

HKD52.00

An open-topped dumpling of seasoned pork and shrimp, topped with a tiny square of yellow egg yolk. Dipped in soy and vinegar, these are essential.

Tip: Ask for extra black vinegar at your table - you'll want it for these

#82

Char Siu Bao (Barbecue Pork Bun, 3 pieces)

Maxim's Palace Central

Central·$$

HKD34.00

Fluffy steamed bun with sweet barbecue pork and caramelized fat inside

Tip: Fluffy exterior means they don't stay fresh long; prioritize early in meal

#83

Crispy Pork Chop Bun

Tsui Wah Cha Chaan Teng

Central·$

HKD38.00

Golden fried pork chop sandwiched in a soft toasted bun with mayo and pickled daikon

Tip: Eat this immediately—waiting 5 minutes makes the bun soggy and ruins the textural magic

#84

Pork Bone Broth

Lau Haa Hot Pot

Causeway Bay·$$

HKD185.00

Rich, milky broth made from pork bones simmered with ginger, jujube, and Chinese medicinal herbs

Tip: Order this as your soup base if you're unsure—it's a crowd-pleaser that pairs with everything

#85

Three-Treasure Rice

Joy Hing Roasted Meat

Wan Chai·$

HKD25.00

Their signature bowl: roasted duck, char siu, and soy chicken over steamed rice with a light soy gravy. A trio of flavors in one bowl.

Tip: If you've never been, this is your entry point - it shows all three roasted meats and is incredibly cheap

#86

Wonton Noodles (Regular)

Kwan Kee Bamboo Noodles

Cheung Sha Wan·$

HKD40.00

Traditional wonton noodles with the distinctive spongy bamboo pole texture. Four wontons in a delicate broth made from pork and shrimp stock. The noodles are chewy with an almost bouncy consistency.

Tip: Bamboo pole noodles soften faster than regular noodles. Eat within 2 minutes of receiving. The window is tight but that's part of the experience.

#87

Roast Pork Belly with Crispy Skin

Tim Kee

Yuen Long·$

HKD58.00

Charcoal-roasted until skin crackles with char and crackle. One of Tim Kee's flagship items.

Tip: Arrive by 10:30am on weekends or risk finding it already sold out. They make three batches daily and often finish by mid-morning.

#88

Noodles with Spare Ribs in Clear Broth

Central·$

HKD40.00

When you want the noodles and broth without wontons. The spare ribs are tender, falling off the bone. It's a cleaner, less rich option than the wonton version.

Tip: You get to taste the broth more clearly without the wonton filling. The ribs add richness but the broth stays the star.

#89

Crispy Marinated Pork Shank with Lemon Sauce

Daai Zaak

Causeway Bay·$$

HKD138.00

Tender pork shank marinated and fried, finished with bright lemon sauce

Tip: The citrus cuts through the richness perfectly - ask for extra sauce on the side if you like it more pronounced

#90

Char Siu with Rice

Fat J Char Siu

Wan Chai·$$

HKD48.00

Your choice of roasted meat served over steamed white rice

Tip: The simplest, most satisfying combination - the meat juices soak into the rice and flavors meld perfectly

#91

Pork Liver Noodles

Hon Fat Noodle

Sham Shui Po·$

HKD48.00

Fresh, tender pork liver sliced thin and placed atop soft egg noodles in a light broth with leafy greens.

Tip: The liver should be barely pink inside—if it's overcooked and gray, send it back quietly and they'll remake it.

#92

Roast Suckling Pig

Fook Lam Moon

Wan Chai·$$$

HKD1200.00

Pre-ordered whole suckling pig roasted until the skin is crackling and mahogany-colored. Served carved into portions with dipping sauce.

Tip: This must be ordered 2-3 days ahead. One whole pig feeds 6-8 people and is the centerpiece of a celebration meal

#93

Spicy Pork Rib Noodles

Seoul Noodles

Tsim Sha Tsui·$$

HKD68.00

Hand-pulled Korean noodles with tender pork ribs in a spicy gochugaru broth

Tip: The pork ribs fall off the bone and melt in your mouth, worth every dollar

#94

Je-Je Chicken Claypot with Pork Liver

Keung Kee

Sham Shui Po·$

HKD88.00

Whole chicken pieces and pork liver slow-cooked in a clay pot, developing concentrated flavors.

Tip: Early evening is best—tables fill up fast with locals after 7pm. Go before 6:30 if you want to grab a seat without waiting.

#95

Steamed Pork Xiaolongbao

Rùn

Wan Chai·$$$$

HKD78.00

Soup dumplings filled with pork and rich gelatin broth

Tip: Three pieces - bite gently to catch the hot soup inside, or sip it first with a porcelain spoon

#96

Braised Short Rib with Black Garlic and Charred Scallion

Path

Tsim Sha Tsui·$$$$

HKD228.00

Low-braised pork short rib finished with black garlic reduction and wok-charred scallion for depth and caramelization

Tip: The rib should fall apart from the bone with gentle pressure; if tough, it was underseasoned or underdone

#97

Congee with Century Egg and Pork

Ho Hung Kee

Causeway Bay·$

HKD28.00

Silky rice congee topped with century egg slices and braised pork. The congee is not too thick, not too thin—perfect for soaking up the toppings.

Tip: This is a light meal. Good for lunch or late-night eating. The century egg gives a savory depth. Ask for extra condiments on the side.

#98

Pork Belly Rice Dumpling

Sun Tung Lok

Tsim Sha Tsui·$$$$

HKD68.00

Sticky rice wrapper encasing braised pork belly, shiitake mushroom, and a salted egg yolk center

Tip: The yolk should be creamy, not overcooked; the texture is the maker's signature

#99

Scrambled Eggs with Char Siu Rice (日本滑蛋叉燒飯)

Mon Kee Café

Wan Chai·$

HKD58.00

Japanese-style silky scrambled eggs with homemade Hong Kong BBQ pork over rice. Their signature dish.

Tip: The eggs here are noticeably creamier than other cha chaan teng. They use Japanese eggs and a special technique that sets them apart.

#100

Siu Mai (Pork Dumplings)

Din Tai Fung

Causeway Bay·$$

HKD54.00

Open-topped dumpling with seasoned pork and shrimp, topped with a dab of crab roe for tradition

Tip: The crab roe is decorative but adds briny accent to the filling

#101

Crab Roe Siu Mai (4 pieces)

Lin Heung Lau TST

Tsim Sha Tsui·$$

HKD52.00

Signature steamed pork dumpling topped with crab roe for briny umami hit

Tip: Crab roe can slide off if dumpling isn't fresh; taste quality dips after 20 mins on trolley

#102

Regular Char Siu

Fat J Char Siu

Wan Chai·$$

HKD78.00

Traditional Cantonese char siu made with premium pork, glossy red exterior

Tip: Ask for the lean cuts if you prefer less fat - they slice it fresh to order

#103

Mega Spicy Tsukemen

Tsukemen Gyorai

Wan Chai·$$

HKD75.00

For heat seekers—the signature broth turned fiery with chili oil and Sichuan peppercorns

Tip: Pair with rice or a soft drink; the broth is too intense to drink on its own

#104

Honey Glazed Char Siu - Pork Belly

Fat J Char Siu

Wan Chai·$$

HKD85.00

Chestnut-fed Spanish pork belly, roasted until caramelized with a honey glaze, sliced thin

Tip: Order extra if you can - this sells out early. The fat renders perfectly and the meat stays juicy

#105

Wonton Noodles in Soup (Small)

Lau Sam Kee

Sham Shui Po·$

HKD40.00

Four wontons filled with shrimp and pork sitting on springy noodles in a clear, delicate broth made from pork and dried shrimp. The noodles have the characteristic firm texture from the bamboo pole.

Tip: Eat this within 2 minutes of receiving it. The noodles soften in the broth. The springiness of the noodles is the point—that comes from the bamboo pole method.

#106

Wonton Noodles (Large)

Kwan Kee Bamboo Noodles

Cheung Sha Wan·$

HKD58.00

Same bamboo pole noodles and wonton broth with six wontons instead of four. A full meal for one hungry person or two light eaters.

Tip: The large portion is filling. The six wontons mean you get more proteinbut the broth is the star. Drink it all.

#107

Mortadella Sandwich

Pane e Latte

Stanley·$$

Thin-sliced mortadella with pistachio spread and fresh greens on housemade bread

Tip: The pistachio spread is pungent—ask for extra if you love that nutty, salty kick

#108

Red Tora - Spicy

Wan Chai·$$

Tonkotsu base with added chili powder and red pepper oil, creating a mild-to-medium heat

Tip: Request extra chili if you want real fire. The default version is conservative with heat

#109

Baked Bun with Barbecued Pork (Char Siu Bao)

Tim Ho Wan

Sham Shui Po·$

HKD16.00

Three plump baked buns with a slight sweetness to the dough and a generous layer of sticky-sweet char siu filling. The buns are warm and fluffy, never dried out.

Tip: Get here at 10am on weekdays and this is the first thing off the trolley. By 11am they're flying off the carts. Grab them immediately.

#110

Pan-Fried Pork Chops with Noodles

Hon Fat Noodle

Sham Shui Po·$

HKD52.00

Crispy pork chop served alongside soft noodles with a simple sauce and vegetables.

Tip: Eat the chop separately first, then mix the noodles with the sauce.

#111

Siu Mai (Pork & Shrimp Dumplings, 4 pieces)

Maxim's Palace Central

Central·$$

HKD38.00

Open-top steamed dumpling with pork and prawn filling, topped with fish roe

Tip: Open top means filling flavour is immediate; add chili sauce if you want spice kick

#112

Char Siu (BBQ Pork) Rice Noodles

Lau Kee Boat Noodles

Aberdeen·$

HKD28.00

Flat rice noodles in the dried fish broth, topped with glazed BBQ pork and green onions.

Tip: This is the budget option if you want to try the broth without splurging on duck.

#113

Char Siu (BBQ Pork) with Rice

Yuen Hing Restaurant

Central·$

HKD45.00

Glazed barbecued pork with a sticky-sweet exterior, sliced thick and served over rice.

Tip: Ask for extra gravy if you want it saucier.

#114

Pork Larb

Yaowarat

Central·$$$

HKD138.00

Spiced ground pork salad with fresh herbs and lime juice

Tip: Herbaceous and bright - ask for it medium spice if this is your first visit, you can always request hotter next time

#115

Mixed Meats Rice Noodles

Lau Kee Boat Noodles

Aberdeen·$

HKD38.00

Roast duck, char siu, and oil chicken all in one bowl over the signature flat rice noodles and broth.

Tip: Great value for trying the full range.

#11694% recommend

Pan-fried Pork Buns

Liu Yuan Pavilion

Wan Chai·$$

HKD68.00

Pleated dumplings with a crispy golden-brown base and pork filling.

Tip: Order these as your first course — they're best eaten immediately when the base is still crackling.

#11794% recommend

5-Star Roast Pork

Tai Hing

Quarry Bay·$

HKD48.00

Succulent roasted pork belly with crackled skin, served over rice with gravy.

Tip: The portion is large—one plate of roast pork and rice is a full meal. Add a vegetable side if you're sharing.

#11893% recommend

Shoyu Ramen with Egg

Tsuta

Causeway Bay·$$

HKD113.00

Tokyo-style soy-based ramen with silky noodles and a perfectly cooked ajitsuke tamago.

Tip: This is Tsuta's most iconic dish. Order it on your first visit to understand why the restaurant earned Michelin recognition in Tokyo.

#11992% recommend

Signature Potstickers

Bafang Dumpling

Sheung Wan·$$

HKD28.00

Crispy pan-fried dumplings with pork and chive filling, served with dipping sauce.

Tip: The dipping sauce is vinegar-based. Ask for extra if you want more—don't be shy.

#12091% recommend

Crab Soup Dumplings

Liu Yuan Pavilion

Wan Chai·$$

HKD78.00

Delicate wheat-flour dumplings filled with pork and crab roe in a rich gelatinous broth.

Tip: Use a soup spoon and eat in two bites — bite once to let the broth flow into the spoon, then eat the wrapper and filling.

#12190% recommend

Tonkotsu Ramen

Tsim Sha Tsui·$$

HKD85.00

Rich pork bone broth with silky noodles and tender char siu.

Tip: Start with the tonkotsu. It's the foundation dish that shows what Menya Musashi does best.

#12290% recommend

Boat Noodles

Phoowong Thai Food

Kowloon City·$

HKD48.00

Thin rice noodles with pork balls, sliced pork, pork crackling, and fresh Thai herbs in aromatic broth.

Tip: Ask them to add extra pork crackling for texture contrast — it soaks up the broth beautifully.

#12390% recommend

Steamed Pork Rice Rolls (Large)

Hop Yik Tai

Sham Shui Po·$

HKD16.00

Silky cheung fun filled with tender ground pork, served with soy sauce.

Tip: Come at 6:30am opening for the freshest rolls. They're best eaten within 5 minutes of steaming.

#12490% recommend

Minced Braised Pork Rice

Yuan Is Here

Kennedy Town·$

HKD41.00

Fatty braised pork over steamed rice with a sweet and savory sauce.

Tip: This is the best-selling dish — order it as your main unless you want to try multiple items to share.

#12588% recommend

Tonkotsu Ramen with Soft-Boiled Egg

Tsim Sha Tsui·$$

HKD95.00

Tonkotsu with an additional perfectly cooked ajitsuke tamago.

Tip: This is the upgrade worth doing if you're only ordering one bowl. The egg transforms the broth.

#12688% recommend

Sizzling Honey-Glazed Barbecue Pork

Jade Garden

Tsim Sha Tsui·$$

HKD88.00

Char siu served sizzling on a hot plate with honey glaze and onions.

Tip: Order this for groups — the sizzle effect and sharing style make it a memorable experience.

#12788% recommend

A'Salsiccia

Fiata Pizzeria

Soho, Central·$$

HKD198.00

Pizza topped with Italian sausage, caramelized red onion, and cream.

Tip: Order this as your second pizza after Margherita — the richness is a natural progression and most memorable after a classic.

#12888% recommend

Pork Belly (Samgyeopsal)

Oohh Korea

Causeway Bay·$$

HKD198.00

Thick-cut, lightly salted pork belly grilled until the fat renders and edges char.

Tip: Order at least two servings—one for grilling, one to already be cooking. The kitchen stays on top of refills.

#12985% recommend

Tonkotsu Black Garlic Ramen

Tsim Sha Tsui·$$

HKD92.00

Tonkotsu broth infused with black garlic oil for depth and aroma.

Tip: The mayu (black garlic oil) settles to the top. Mix it in at the beginning so it distributes evenly through the broth.

#13085% recommend

Pork Liver and Preserved Egg Congee

North Point·$

HKD28.00

Creamy congee with tender pork liver and salty preserved egg yolk.

Tip: Come at 9am opening for the freshest congee of the day. The texture degrades slightly as it sits.

#13185% recommend

Honey-Glazed Char Siu

Ming Court

Mong Kok·$$$

HKD85.00

Roasted pork with a burnished honey glaze and char edges.

Tip: Usually appears in weekday lunch sets — ordering à la carte is pricier but sometimes necessary for dinner.

#13285% recommend

Pork Belly (Samgyeopsal)

Jeonpo Meat Shop

Tsim Sha Tsui·$$

HKD198.00

Thick-cut pork belly with just salt, grilled until edges char and fat renders.

Tip: Order 2-3 servings per person if it's a pork-focused meal. The kitchen keeps plates flowing quickly and portions are generous.

#13380% recommend

Gyoza (Pork Dumplings)

Tsuta

Causeway Bay·$$

HKD48.00

Pan-fried pork and vegetable dumplings with a crispy base and tender top.

Tip: Order gyoza to share while you wait for noodles. The crispy ones arrive first, which gives you something to do.

#13478% recommend

Gyoza (6 pieces)

Tsim Sha Tsui·$$

HKD38.00

Pan-fried pork dumplings with crispy bottoms and tender pleats.

Tip: Order gyoza first so they arrive while you're settling in. By the time you finish them, your ramen is ready.

#13572% recommend

Fried Rice (Yakimeshi)