The Chairman
When entering this old area of Hong Kong it feels like time has stood still, and the same counts for the decor of this mezzanine-level restaurant. Tables are covered with white linen and the white porcelain is set with white paper napkins. The English-speaking servers are rather forthcoming and will gladly assist you in your decision making. But the real reason you come here is traditional Cantonese cuisine. My local foodie friends confirm this is a place like “the good old days.” Dishes are prepared with carefully selected and seasonal fresh fish and often organic ingredients. The chef uses some rather non-Cantonese ingredients such as aceto balsamico, pommery mustard, and sake. He also has quite a few spicy dishes on his menu. 18 Kau U Fong, Central
Luk Yu Tea House
A long-time favorite of many famous writers, it is Hong Kong’s oldest and one of its most famous tea houses and has been frequently featured in movies and literature. It is known for its colonial style, adherence to tradition, and loyal customers, for whom the entire first floor is unofficially reserved. Luk Yu Building, 24-26 Stanley Street, Central
Dimdim Sum Specialty Store
They have an English menu, dim sum only, and mixed crowd since time out awarded them best dim sum in 2011. The restaurant is rather sober with mirror-paneled walls to ensure you can see what the locals are ordering, glass-top tables with paper placemats, and the good old melamine tableware. Try the excellent fried stuffed eggplant, treasures wrap of chicken, fish maw, mushrooms and ginger, and pan-fried tofu skin with chicken and unusual cumin. For those more adventurous, try the fried nine dishes and pig’s blood with XO sauce or steamed tripe with black pepper sauce. Excellent smaller sized pineapple buns and good sesame seed balls, too. You need to push yourself to spend more than HKD100 per person here! 7 Tin Lok Lane, Wanchai, Hong Kong
Yat Lok
Yat Lok was featured in the Hong Kong Michelin Guide 2011 and was given the bib gourmand rating for its quality cooking and good value. The best part of the roast goose is obviously the skin! It is thin and moderately crispy and is cushioned by a layer of fat. Have it with the meat and upon taking a bite, the oil oozes out from the fat and into the succulent meat. It’s divine. 34-38 Stanley Street Central, Hong Kong
