Hong Kong is super rich with Michelin starred eateries. There are so many restaurants in general so the chances of boasting more Michelin star winners is higher. I’ve been to Hong Kong twice and had a chance to try some of the winning restaurants. Of course, I can’t afford or get in to the 3 star ones so they’re all one star and Bib Gourmand. Here’s a recap of the restaurants I’ve tried.
One Michelin Star
Zhejiang Heen (Wan Chai) is the first time I tried food from the Zhejiang province. The restaurant is run by the Zhejiang Fraternity Association and only members can dine. Luckily, we had relatives who had a membership so I can present to you the interesting dishes I ate there. If you ever have the opportunity to dine here, although admission is difficult to gain, I highly recommend it. Highlights were the smoked duck eggs and fried bean curd sheets.
Yat Lok Restaurant (Central) absolutely nails it each time. They deserve their star. The shop sells a variety of roasted meats and barbeque items. The roast goose is really prize worthy. Don’t walk away without trying it. We did the same trek as last time down Wellington, first stopping at Mak’s Noodle and then again at Yat Lok. A visit to these two places is going to become tradition.
Snake soup at She Wong Yee (Causeway Bay). This was so overrated. Snake meat is interesting, tastes similar to frog but less sinewy. The chrysanthemum(?) petals and lime leaf chiffonade(?) add an herbaceous balance to the thick soup. The soup itself is not so bad and the price for the portion was cheap. None of the food here seemed Bib Gourmand worthy though, but I’m no expert.
Good and Interesting
Lin Heung Teahouse is my top choice for most interesting restaurant during this visit. It’s one of the oldest teahouses in Hong Kong. There are many recognizable elements of your standard dim sum like bustling round tables with cha siu bao and cheung fan as usual. Everything is just a little bit different though. The tea cup is washed tableside in a larger container with a very dark tea. The trolleys rolling food around the aisles is more traditional and there’s even a dessert trolley that also cooks the marzipan. The food is stronger tasting where herbs and seasonings are used. The crowd is typically much older. There are bird cages hung around the restaurant and I’m told in the older times, there were real birds in them.
Best pineapple bun (bo lo bao). The signature HK cafe breakfast bun that comes with a crusty top and thick slab of cold butter in the middle. Kam Wah Cafe makes the best one I’ve ever tried. We couldn’t read Chinese and stood for a few minutes in front of what looked like Kam Wah from our memories until a woman walked past and said, “Yes, this is THE Kam Wah Cafe.” It’s very busy and casual. The type of place where you have to share the table with strangers in awkward silence.
Mak’s Noodle no longer appears on the Michelin Guide for 2016 from my research so I didn’t want to put it under Michelin Star in case it wasn’t anymore. Mak’s has had a Michelin star in the past for many years. They are famous for their wonton noodle soup. The kitchen space has expanded by double since our last visit in 2014 and there is at least one other Mak’s Noodle location at Victoria Peak. We ate at the original on Wellington St and it was as tasty as I remembered.