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Chinese cuisine

Chinese cuisine
The latest news, analysis and opinion on Chinese cuisine. In-depth analysis, industry insights and expert opinion.
highlights from
100 Top Tables 2025 Restaurant Directory
100 Top Tables 2025 Restaurant Directory
Auspicious symbolism is thoughtfully woven throughout The Eight dining room.

Cantonese cuisine gets a contemporary makeover at The Eight in the Grand Lisboa Macau

In partnership with:SJM Resorts
Fortune Chai at Orchard reimagines the tradition of drinking tea with dim sum in Hong Kong. Photo: Handout

How nostalgia inspired Orchard’s Fortune Chai cocktail

Fermentation jars at Feuille. Photo: Handout

The microbial science reshaping Hong Kong’s luxury food scene

Ninetta’s orange carpaccio combines fruit with fish, vinegar with citrus and chilli with dill. Photo: Nicholas Wong

Oranges and anchovies? Ninetta’s unlikely pairing tells the story of Sicily

Chefs have different ways of preparing and ensuring everything is in place before service starts. Photo: Shutterstock Images

Word on the StrEAT: 6 Hong Kong chefs share their pre-service rituals

More from 100 top tables
Content from SCMP's Specialist Publications
Wing Lok Noodle Factory’s second-generation director Angus Chan holds a tray of dried shrimp roe noodles at the company’s base of operations in Kowloon Bay, Hong Kong. The company, which celebrates its 50th anniversary in 2026, started as a relatively unknown noodle supplier, but has risen in recent years to become a well-known food brand in its own right. Photo: Sun Yeung
Food and Drinks

How this Hong Kong maker of authentic shrimp roe noodles is leading a comeback

Wing Lok Noodle Factory’s second-generation boss shares how the 50-year-old company is thriving by innovating a dying traditional craft.

Food and Drinks

Hidden Japanese, ‘excellent’ Cantonese: a Hong Kong bartender’s food picks

Food and Drinks

What are five-kernel mooncakes? A history of the protein-packed treat

Food and Drinks

18 new Hong Kong restaurants, bars and bakeries to try in September 2026

There’s a whole host of new eating and drinking experiences to enjoy in September. Here’s our comprehensive list of recommendations.

Steamed glutinous rice with mangrove mud crabs from Hokkien House in Central, one of a range of new openings in Hong Kong to check out. Photo: Hokkien House
China consumption

Takeaway boom, new brands make up winning mix for Chinese hotpot chain Haidilao

Takeaway emerges as Haidilao’s fastest-growing segment as it diversifies its formats, expands into lower-tier markets despite a soft economy.

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Food and Drinks

Izakaya owner’s favourite Hong Kong spots for wonton noodles and congee

Clement Wong is a fan of comfort food, and has a few regular Hong Kong haunts for Italian, Chinese and Japanese dishes.

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Food and Drinks

Michelin and Black Pearl young chef awardee opens restaurant in Hong Kong

The Divine Dish star Justin Yang blends his Fujianese heritage with modern flair at Quan, a contemporary Chinese restaurant in Central.

Justin Yang, executive chef at Quan, is pictured at the new contemporary Chinese restaurant in Central, Hong Kong on August 14, 2026. Photo: Sun Yeung
Food and Drinks

Why Xiengni Zhou swapped investment banking for Mama Yu chilli oil

Zhou thought she’d be an ‘investment banking queen’ – instead, she found herself quitting KPMG to run Mama Yu, partnering with the BBC and Ford.

Food and Drinks

Canned fish dessert, anyone? A Hong Kong food staple is having a gourmet moment

From the US to Europe, these innovators are taking humble Chinese ingredient dau si leng yu – fried dace with black beans – beyond the tin.

Food and Drinks

7 Shenzhen restaurants earn stars in city’s Michelin Guide debut

The first crop of Michelin-star Shenzhen restaurants has been unveiled and there are a few surprises for local fine-dining fans.

Blanched Canadian geoduck with chicken broth at The Bay by Chef Fei in Shenzhen. The restaurant was awarded two Michelin stars in the inaugural Michelin Guide Guangzhou & Shenzhen 2026.
Food and Drinks

French sommelier’s Hong Kong food and drink picks for value and quality

Titouan Jounier, head sommelier at one-Michelin-star Louise, shares his favourite restaurants and bars in Hong Kong and beyond.

Vitello tonnato with slow-cooked veal, tuna sauce and capers at Ninetta, a new Italian restaurant in Hong Kong’s Central neighbourhood that sommelier Titouan Jounier praises for its quality. Photo: May Tse
Food and Drinks

How Singaporean cookbook writer Shu Han Lee built her spice brand Rempapa – interview

The author, who founded the Southeast Asian food brand in her London home kitchen, cares more about deliciousness than strict authenticity.

Food and Drinks

A Chinese spicy snack has gone viral. Thank ‘Chinamaxxing’ on social media

Oily, chewy, spongy and spicy, Chinese latiao – literally ‘spicy strips’ – are finding fans outside China, driven by social media.

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Food and Drinks

How 2 like-minded chefs are celebrating Chinese diasporic gastronomy in Montreal

Christophe Yu and Nora Lou craft innovative pop-up feasts that blend migration stories, local ingredients and bold flavours.

Christophe Yu (left) and Nora Lou are the co-founders of Flying Tables, a collective that blends global flavours with Chinese gastronomy in pop-up feasts. Photo: Clara Lacasse
Food and Drinks

Unsung Eats: 5 best places to eat in Vancouver

From vegetable-forward tasting menus and Cambodian fine dining to Northeastern Chinese hotpot, these picks showcase the city’s diverse dining scene.

Touk provides a slice of Cambodia in the heart of downtown Vancouver. Photo: @toukyvr/Instagram
Food and Drinks

Beef brisket, cart noodles, curry: boutique owner’s top Hong Kong food spots

Leather Healer founder Wayne Lau reveals his favourite Hong Kong restaurants for down-to-earth local cuisine, and one Osaka standout.

Food and Drinks

How Hong Kong chef Vicky Lau is taking her Tate restaurant to a new level

For Tate’s third incarnation, Lau has forged a new sanctuary that reflects her creative maturity and evolving embrace of Chinese flavours.

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Luxury Hotels

Review | Upper House Chengdu blends Qing dynasty heritage with modern luxury

Formerly known as The Temple House, Swire’s urban sanctuary in Tai Koo Li pairs historic architecture with Michelin-starred teahouse dining.

Upper House Chengdu, formerly The Temple House, is the Chinese city’s go-to luxury hotel. Photo: Handout
US-China relations

Seasoned seeds as bio-weapons? Chinese netizens mock US targeting of food brands

The latest batch of Washington’s import restrictions – targeting snack firms – is creating quite a stir among China’s social media users.

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Food and Drinks

Where is this Italy-trained chef’s favourite Italian restaurant in Hong Kong?

Coffeelin’s Johana Pulat reveals her favourite restaurants for Italian, Hong Kong street food, shaved ice, Korean barbecue and more.

Food and Drinks

Are Hong Kong’s restaurants fighting a losing battle against Shenzhen?

Three restaurateurs discuss the challenges of staying afloat in Hong Kong as more locals cross the border into Shenzhen for cheaper food.

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The Red Cuisine owner Joyce Yuen serves dishes at her restaurant in Quarry Bay, Hong Kong. Many restaurants in the city are struggling with falling customer numbers as more locals head to Shenzhen for cheaper meals. Photo: May Tse
Food and Drinks

Why this Chengdu restaurant was city’s first to make the Asia’s 50 Best list

Chinese ingredients meet French flair at one-Michelin-star Co, a five-table restaurant in Sichuan’s capital run by Yang Jin and You Meiyi.

Photo: Co
Food and Drinks

10 great early-bird mooncake deals for Mid-Autumn Festival in Hong Kong

Lock in your order now to enjoy discounts from top hotels, Michelin-starred restaurants and other recommended outlets.

Food and Drinks

12 new Hong Kong restaurants, bakeries and cafes to try in August 2026

A flashy food court at Harbour City, a modern Korean joint and a Japanese yakitori chain’s new branch are among the new openings in August.

Food and Drinks

A Swiss diplomat’s favourite Hong Kong restaurants, from spicy fare to fondue

A lover of bold flavours, Francoise Killias Zillweger reveals her go-to spots in the city, and the best place to eat fondue in her hometown.

The cheese fondue at newly opened Stubli in Kennedy Town, one of Swiss diplomat Francoise Killias Zillweger’s recommended restaurants in Hong Kong. Photo: Stubli
Food and Drinks

‘My age is part of my story’: meet China’s youngest Michelin-recognised chef

He lied about his age to become a chef at 15. At 24, Andre Li is showing diners great dishes don’t need meat at his Plant-Based Kitchen.

Andre Li Feiyue, 24, is the founder of Plant-Based Kitchen, a vegetarian fine-dining restaurant that bucks the trend in meat-obsessed Guangzhou, in China’s Guangdong province. The chef talks about his culinary journey and his subtractive cooking philosophy. Photo: Andre Li Feiyue
Food and Drinks

This chef turns down-to-earth Cantonese recipes into luxury diasporic gastronomy

Eva Che draws on her Chinese heritage and luxury experience for her catering brand whose clients have included Saint Laurent and Adidas.

Food and Drinks

How top chefs are modernising Chinese cuisine globally

Chefs Vicky Cheng, Huang Jinghui and Lee Man-sing on championing Chinese cuisine overseas, balancing time-honoured techniques with fresh ideas.

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