Discover Hong Kong’s Culinary Secrets: 250 Must-Visit Restaurants Revealed by Top Chefs!

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[TourKorea=Reporter Seongran Jo] From Michelin fine dining to 130-year-old local spots, star chefs personally scouted and curated an authentic \”best-eats\” list. KBS2’s show aired the picks over three weeks, April 5–19. By spotlighting restaurants alongside local neighborhoods and trends, the series stoked interest in a hands-on Hong Kong culinary field tour.

Sponsored by the Hong Kong Tourism Board, the episode framed Hong Kong’s flavors and dining spaces through chefs’ eyes. Chefs Jeong Ho-young and Jeong Ji-seon, joined by former baseball star Yang Jun-hyuk, visited Hong Kong to tour major commercial districts and restaurants and to assess opportunities for international expansion. They concentrated on core areas like Central and the West Kowloon Cultural District to get a firsthand feel for the city’s dining market and competitive locations.

“250 restaurants chosen by 50 chefs” — Follow the gourmet guide

The journey leaned on the Hong Kong Tourism Board’s culinary guide, Taste Hong Kong. Created in collaboration with the Chinese Cuisine Association, the guide enlisted more than 50 local master chefs to handpick roughly 250 restaurants across the city. Because it’s a chef-verified list rather than a simple recommendation, it carries added credibility.

The first stop, Mott 32, is a flagship fine-dining restaurant in Central. Led by Chef Lee Man-sing, who brings over 40 years of experience, the kitchen blends traditional Cantonese dishes with modern culinary techniques.

Its standout is the Peking duck, prepared from ducks reared for 42 days and finished over applewood, then dried and aged for two days. The lengthy preparation transforms the cooking process into part of the dining experience — a classic example of upscale gastronomy where the method becomes the story.

Korean flavors on the rise — Mosu Hong Kong stands out

Mosu Hong Kong, located in the M+ museum in the West Kowloon Cultural District, also grabbed attention. Since opening in 2022, it has been carving out space in Hong Kong’s fine-dining scene with tasting menus that reinterpret Korean ingredients through a modern lens.

With dishes like abalone tacos, acorn-flour noodles, and fern rice pot, Mosu highlights refined Korean flavors and proves it can compete on the global culinary stage.

Chow Yun-fat’s go-to? From heritage kitchens to local gems, Hong Kong’s flavors run the gamut

The show also visited Rainbow Seafood Restaurant, reportedly a favorite of actor Chow Yun-fat. What began in 1984 as a tiny spot has grown into an 800-seat institution on Lamma Island’s shoreline, now a must-visit seafood destination.

Certified under the Hong Kong Tourism Board’s Quality Tourism Services (QTS) scheme, the restaurant serves lobster, geoduck, steamed fish and other seafood favorites and remains consistently popular.

The segment also showcased a range of local favorites — from Kwan Kee Bamboo Noodles, a Michelin Bib Gourmand pick, to wallet-friendly dim sum spot Dim Sum Here, and Se Wong Fun, a 130-year-old snake-soup specialist — broadening the portrait of Hong Kong’s food scene.

A Hong Kong Tourism Board official said, \”We will continue to strengthen culinary tourism through diverse content and keep delivering distinct travel experiences.\”

Hong Kong is celebrated as Asia’s culinary capital, where tradition and modernity, East and West, coexist on the plate. In 2026, Hong Kong restaurants took both first and second place on the Asia’s 50 Best Restaurants list, reaffirming the city’s status as a global gastronomic hub.