Chef Vincent Lim’s must-try Hong Kong restaurants

Chef Vincent Lim loves the cuisine of Hong Kong more than any other. The celebrity chef, who’s cooked for the likes of Rafael Nadal and the Prince of Dubai and is one of Australia’s most popular online creators, was born in Malaysia but has been travelling to Hong Kong to eat since he visited on his first overseas holiday. In a place boasting 79 Michelin-starred restaurants, Lim reveals his must-eat destinations.

Hong Kong is the yum cha capital of the planet and nowhere does it better (and cheaper) than King’s Cuisine in Causeway Bay.Credit: Andrew Thomas / Stocksy United

Kam’s Roast Goose

If you only try one authentic Cantonese restaurant in Hong Kong, let it be Kam’s Roast Goose, named after one of Hong Kong’s best-loved dishes. This one-Michelin-star restaurant is where roast goose first became famous. There’s always a queue but get there early and you won’t wait long. Try the char siu (barbecue pork), too.

Lim’s must-try: “The roast goose here is the same as it was when I first fell in love with it. It’s so succulent, the flavours are clean and light, and no one else can get the skin quite as crispy quite as this.”

The Chairman

The Chairman has recently moved to a new location and now has 20 per cent fewer seats than before, so getting a reservation is more of a feat than ever. Book at least three months out for this Hong Kong icon, located in the heart of Central. Once you’ve nabbed a table, you’ll be contacted three days before dining to reserve the dishes you’d like to try. But it’s all worth it for the way the owners make you feel like you’re a friend visiting for a feast, and for dishes such as stir-fried slipper lobster with fresh crab roe.

Lim’s must-try: “Flowery crab with aged Shaoxing wine is the best dish I’ve ever had. The simplicity of the dish and the fine ingredients make it an unforgettable experience.”

Donovan

Not all of Hong Kong’s best restaurants serve Cantonese food and one of the best new spots is a French restaurant, Donovan. It’s very intimate, with room for just 20 guests, though you could also consider booking a private room. There’s a rotating selection of eight courses, all the creation of English chef Donovan Cooke, who trained under Marco Pierre White and Michel Roux. Cooke also came to Australia for a stint and was The Age’s chef of the year in 2003 and 2004.

Lim’s must-try: “King crab with sea urchin ice-cream, yuzu and caviar. The vibe and food are both top tier at Donovan, but it’s the delicacy of the dishes that makes them stand out.”

Mak Siu Kee

Hong Kong is famous worldwide for its wonton noodles, and no restaurant does them quite like Mak Siu Kee. Another intimate spot (it seats just 20), it’s much loved by locals, especially for its stunning wonton mee, and doesn’t accept reservations. Get there early!

Lim’s must-try: “The wonton noodles here are life changing – and cheap, too. The noodles are bouncy and the sauce is light. Travel the world and you won’t find better.”

King’s Cuisine

Hong Kong is also the yum cha capital of the planet and nowhere does it better (and cheaper) than King’s Cuisine in Causeway Bay – the perfect spot to come after a big night out. The steamed prawn wontons and steamed barbecue pork buns are Hong Kong institutions, though many consider the crisp, freshly fried noodles to be the highlight. There’s an English version of the menu, but you’ll mostly find locals here.

Lim’s must-try: “The noodles are so good, but it’s the bean curd roll that brings me here every time I’m in Hong Kong. They’re fresh and the stock is clean and clear. Pork and seafood are equally good.”

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