Ken Hom, the celebrity chef, recommends the best places to eat in Hong Kong in five courses
A typical brunch
At Din Tai Fung I had one of the best xiaolongbao – little soup dumplings filled with broth and served in a bamboo steamer – that I have ever had. There are lots of things from Taiwan and it’s popular because it’s cheap. You have to queue because they don’t take reservations, but it’s worth it. Go with friends, so you can try a nice assortment of dishes. The restaurant is part of the Din Tai Fung group, whose outlets have maintained great consistency. This one is on the Hong Kong Island side.
Din Tai Fung, Shop G3-11, 68 Yee Woo Street, Causeway Bay, Hong Kong (00852 3160 8998, dintaifung.com.tw/en). Three courses £12-£15, without drinks.
A really nice place to go for dim sum is Island Tang. It’s decorated in the old Hong Kong style of 30 years ago, so it has atmosphere. Lots of Chinese in the know go there. It’s the usual cast of characters – barbecued pork buns, steamed dumplings, stuffed peppers – but presented in an unusual way.
There’s also Nha Trang, which does Vietnamese food but in the spirit of Cantonese: very light, full of flavour, fresh. The pho noodles and the Vietnamese spring rolls are especially good. Finally I would go to Yung Kee, an old restaurant that’s still very good and famous for its roast goose. They also make wind-dried pork and liver sausages which are slightly fatty and made with wine, so they’re very rich. ...