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OK, it’s part of a supermarket, but breakfast on this sunny terrace with sea views is one of the Southside’s undiscovered bargains.
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A great opportunity to try – among other Cantonese and Chaozhou specialities – sweet and sour pork (tang cu li ji) as it should be.
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The glass frontage is integral: people come to be seen. But the high standard of modern Australian cuisine ensures it an enduring reputation.
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This place wears its ethical, veggy heart on its sleeve, with its twee slogans to peace, love and tofu on its walls. Don’t be put off. Service is friendly; the fresh food and juices exceptional.
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Cream of the crop of stylish bar-restaurants around Causeway Bay. The mixed crowd is watched over by pop-art portraits of Hitler, Mao and Mussolini.
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Happy Valley has also been taken over by a host of trendy wine bars and eateries. The décor is, well, brown.
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Small and friendly, serving Italian favourites.
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French and Italian influenced international food in Shekou district, which is Shenzhen’s ex-pat, harbourside bolthole.
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A delightful place to learn more about Chaozhou cuisine, which deserves just as much exposure as its Cantonese cousin. The staff are helpful, and there is even a shark’s skin soup to sample.
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Somewhat shabby premises, but the noodles are fresh and the dumplings and wontons just right. There’s no signage in English but it’s easy to find, just by the ferry pier.
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Restaurant price categories
For a three-course meal for one with half a bottle of wine (or equivalent meal) and extra charges.
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