Where to eat in Hong Kong

Restaurants, cafés and street food in Hong Kong, Hong Kong that locals actually go to — plus the local names for the chains you already know.

Kam Wah Café — Cha chaan teng, Prince Edward (1). Order the Bolo yau + milk tea. The pineapple bun with butter that launched a thousand queues.
Yat Lok — Roast goose, Central (1). Order the Roast goose leg on rice. Michelin roast goose over rice — leg, always the leg.
Mak's Noodle — Wonton noodles, Central (1). Order the Wonton noodles. Tiny bowls, springy noodles — the old-school wonton benchmark.
Yung Kee — Cantonese / roast goose, Central (3). Order the Roast goose + century egg. The 1942 roast-goose palace — preserved eggs to start.
Australia Dairy Company — Cha chaan teng, Jordan (1). Order the Scrambled egg sandwich + milk pudding. Scrambled-egg toast and steamed milk pudding at light speed.
Luk Yu Tea House — Dim sum, Central (2). Order the Har gow + malay cake + pu-erh. A 1933 teahouse with ceiling fans and trolley-era manners.
Tim Ho Wan — Dim sum, Sham Shui Po (1). Order the Baked char siu bao. The famously affordable Michelin dim sum — BBQ pork buns first.
Sing Heung Yuen — Dai pai dong, Central / Mee Lun St (1). Order the Tomato beef noodles + crispy bun. Open-air tomato-broth noodles and crispy buns under a tarp.
Kau Kee — Beef brisket noodles, Sheung Wan / Gough St (1). Order the Beef brisket noodles in clear broth. Ninety years of brisket broth; the clear-soup tendon is the connoisseur's call.