#hong kong

Hong Kong’s pioneering closed-loop cocktail bar, founded in 2020 by Agung and Laura Prabowo with a sustainability-first approach built around local and upcycled ingredients, in-house fermentation and low-waste techniques. The laboratory-like bar includes a climate-controlled fermentation room, while the 'One Penicillin, One Tree' programme links a signature cocktail to reforestation in Borneo. Ranked No. 49 on Asia’s 50 Best Bars 2026 after placing No. 27 in 2025.

#cocktail bar, #asia's 50 best bars, #sustainable, #closed loop, #fermentation, #central, #hong kong

Link: https://www.penicillinbarhk.com/

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Jay Khan’s Mexican-inspired artisanal cocktail bar, opened in 2017 to push agave spirits to the forefront of Asia’s cocktail culture. The deep tequila, mezcal, raicilla, bacanora, sotol and charanda selection rewards curiosity, while drinks such as the La Paloma de Oaxaca and Ancho Highball make it accessible without diluting the specialist focus; walk-in only.

#cocktail bar, #agave, #mezcal, #tequila, #central, #hong kong

Link: https://coa.com.hk/

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A fourth-generation Cantonese restaurant with roots dating to 1895, best known for snake soup and traditional double-boiled soups. The autumn-and-winter five-snake soup is the signature, but the menu also reaches into claypot dishes, roast meats and other classic Cantonese cooking; it is a particularly place-specific Hong Kong food tradition.

#snake soup, #cantonese, #heritage, #double-boiled soup, #central, #hong kong

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A long-running Gough Street specialist in beef brisket and tendon noodles, operating in the compact, communal style of a classic Hong Kong noodle shop. Go for the brisket, tendon or a mixed bowl with noodles and treat the tight seating and brisk service as part of the institution rather than a drawback.

#beef brisket, #noodles, #tendon, #central, #hong kong

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A Central institution dating to the 1930s, preserving the atmosphere of an old Hong Kong tea house through stained glass, dark wood, traditional furnishings and brisk white-jacketed service. Come for classic Cantonese dim sum and dishes such as prawn toast, sweet-and-sour pork and pig’s-lung soup with almond cream as much as for the room itself.

#tea house, #dim sum, #cantonese, #heritage, #central, #hong kong

Link: https://www.lukyuteahouse.com/

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An old-school Cantonese claypot-rice specialist best visited at dinner, when claypots are cooked to order and the scorched rice crust is part of the point. A three-rice blend gives the rice chew and fragrance; white eel is a well-known choice, and the wok-fired side dishes make this more than a single-dish stop.

#claypot rice, #cantonese, #charcoal, #sai ying pun, #hong kong

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A third-generation noodle shop whose family business dates to 1956, still using a bamboo pole to knead dough for its characteristic springy texture. Wontons and pickles are made in-house; the signature order is tossed noodles with shrimp roe and braised beef brisket and tendon.

#noodles, #bamboo noodles, #shrimp roe, #beef brisket, #sham shui po, #kowloon, #hong kong

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An independent bookshop, café and cultural space beside Broadway Cinematheque in Yau Ma Tei. Its mix of books, film culture, publishing, exhibitions, talks and small events makes it more than a retail stop — a useful window into Hong Kong’s independent literary and cinephile scene.

#bookshop, #cafe, #film, #culture, #yau ma tei, #kowloon, #hong kong

Link: https://kubrick.com.hk/

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A classic fast-paced Hong Kong cha chaan teng in Jordan, founded in 1970 and particularly known for soft scrambled eggs, thick buttered toast and steamed milk desserts. The experience is deliberately efficient and no-frills: order the breakfast set or eggs and toast with milk tea and settle into the rapid turnover that is part of the place’s character.

#cha chaan teng, #breakfast, #scrambled eggs, #milk tea, #jordan, #kowloon, #hong kong

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Lorenzo Antinori’s Italian-inspired neighbourhood bar, founded in Hong Kong in 2023 around the idea of cocktail popolari — simple, familiar drinks executed with precision rather than theatre. The room leans into Roman nostalgia, with classics and seasonal variations alongside serious bar food such as smoked olives and mortadella focaccia; walk-in only.

#cocktail bar, #italian, #cocktail popolari, #central, #hong kong

Link: https://www.barleonehk.com/

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A highly regarded Cantonese restaurant centred on pristine seasonal ingredients, local sourcing and time-honoured Chinese techniques interpreted with restraint. The signature is steamed flower crab with aged Shaoxing wine, fragrant chicken oil and flat rice noodles; the restaurant moved to The Wellington in 2022 and operates a tightly managed online reservation system.

#cantonese, #fine dining, #seasonal, #central, #hong kong

Link: https://www.thechairmangroup.com/

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A family-run Cantonese roast-meat specialist founded in 1957 and at this Stanley Street location since 2011. The signature roast goose is prepared through more than twenty steps before chargrilling; order it by the quarter with lai fun in clear broth and goose fat, with char siu and roast pork belly as worthwhile additions.

#roast goose, #cantonese, #siu mei, #central, #hong kong

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One of Hong Kong’s oldest surviving temples and a declared monument, built between 1847 and 1862. The compound combines Man Mo Temple, Lit Shing Kung and Kung Sor, once a venue for settling community affairs, and preserves Qing-era objects, carved timber, granite work and the incense-heavy devotional atmosphere of old Sheung Wan.

#temple, #heritage, #architecture, #sheung wan, #hong kong

Link: https://www.tungwah.org.hk/

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A revived old-school Cantonese tea house in Sheung Wan, built around the communal, high-energy rhythm of traditional Hong Kong yum cha. The point is as much the ritual as the food: tea, dim sum, shared tables and the bustling service style that has largely disappeared from modern Hong Kong dining rooms.

#dim sum, #yum cha, #cantonese, #heritage, #sheung wan, #hong kong

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Four Seasons Hotel Hong Kong’s flagship cocktail bar, set in a luminous, Gilded Age conservatory-inspired room with a cylindrical bar and panoramic views across Victoria Harbour. Ranked No. 11 on Asia’s 50 Best Bars 2025, its exploratory cocktails draw on local ingredients and distinctly Hong Kong references.

#cocktail bar, #hong kong, #central, #four seasons, #asia's 50 best bars, #victoria harbour

Link: https://www.fourseasons.com/hongko…

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A polished contemporary Chinese restaurant inside Tai Kwun’s restored former Police Headquarters, drawing across regional Chinese traditions with a strong sense of occasion. The Imperial Peking duck is a signature; dinner here also rewards ordering broadly across the menu, from fried rice to other classic Chinese dishes. Highly recommend and will return.

#chinese, #peking duck, #tai kwun, #central, #hong kong, #dinner

Link: https://www.chineselibrary.com.hk/

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A Hong Kong institution and one of the city’s defining old-school cha chaan teng experiences, centred on its famously smooth silk-stocking milk tea. The original green Gage Street stall remains the draw, with the restaurant tucked behind it serving classic Hong Kong café fare including pork chop buns and chicken noodles with scallion oil.

#cha chaan teng, #milk tea, #hong kong, #central, #historic, #local food

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