Hong Kong has always told its story through food, and the restaurant scene today reflects the city’s many chapters. A mere 180 years ago, Hong Kong was a cluster of tiny fishing villages scattered across an archipelago, and local Cantonese dishes still speak to that halieutic past. Hybrid diners offer foods featuring the first imported British and American ingredients like macaroni and canned evaporated milk, proving that the city’s massive international port has formed an “East meets West” culture that runs much deeper than PR speak. And today’s new‐gen Chinese cooking and internationally recognized fine dining reveal the next chapter. Everywhere you turn, people are redefining what it means to be, and eat, like a Hongkonger. As some elements — like street food culture, which is fast disappearing — fade, new trends and traditions take hold. Michelin-rated plates appear on tables sporting delicacies unearthed in the forests of Mainland China; cocktail bars eschew Western spirits for Chinese liquors; and chefs from India, Japan, Venezuela, and elsewhere continue to expand the city’s global reputation. Together they make Hong Kong’s story rich, colorful, and new every day. In this update, we’ve overhauled our write-ups with a fine-tooth comb, providing more practical info for diners, as well as a rough range of pricing for each restaurant — from $ for quick, inexpensive meals with dishes largely under 300 Hong Kong dollars (about $38 USD) to $$$$ for places where meals go for 1,200 Hong Kong dollars (about $150 USD) per person.
