This mile-a-minute metropolis reigns supreme as Asia’s essential shopping, dining and style destination. From wok-stars to Michelin stars, Hong Kong’s got it all and dim sum.
Full-on trad Cantonese food can be an acquired taste; you may wish to avoid the pork uterus casserole. Most high-end restos offer terrific value lunch sets, and while the no-res dining epidemic is in full swing, those tables that can be booked should be secured well in advance.
November to March is blissfully spring-like, it’s wretchedly humid at all other times, especially typhoon season from July to October when you’ll need your towelling bra and hotpants.
Tantalising tips from Hong Kong's rockstar restaurateur.
Subscribe To Our Newsletter
Get the latest articles and exclusive discounts delivered straight to your inbox. Unsubscribe any time.
Purchase the print guide and get a complimentary digital subscription, or snag the digital guide for instant access.
The following Cantonese phrase will come in handy...
Mm goy sigh :
Thanks, ever so