Tsuen Wan

Tai Mo Shan

Nature3.3 km

highest mountain of Hong Kong

Tsing Ma Bridge

Landmark5.1 km

suspension bridge in Hong Kong

Ting Kau Bridge

Landmark3.6 km

cable-stayed bridge in Hong Kong

Stonecutters Bridge

Landmark6.9 km

bridge in Hong Kong

Kadoorie Farm and Botanic Garden

Park5.4 km

botanical garden in Hong Kong

Kap Shui Mun Bridge

Landmark7.0 km

bridge in Hong Kong

Mong Kok

Landmark9.8 km

neighborhood in Hong Kong

Hong Kong Heritage Museum

Museum8.3 km

history museum in Man Lam Road, Sha Tin, Hong Kong

Lion Rock

Nature9.2 km

hill in Hong Kong

Hong Kong Railway Museum

Museum9.1 km

railway museum in Tai Po, Hong Kong

Mong Kok Stadium

Culture9.7 km

football stadium in Hong Kong

Yue Kee

RestaurantBib Gourmand$$5.1 km

From a tiny countryside joint in 1958, this second-generation family business has grown without losing its flair. It owns the farm that breeds Qingyuan black brown geese, ensuring quality and a steady supply. Chargrilled according to the owner’s family recipe and served after 11:45am, their goose is known for its distinctive smoky aroma, crispy skin and juicy meat. The menu also includes goose offal braised in spiced marinade, seafood and stir fries.

🕐 Mo-Su 11:00-23:00

Tai Tsai (Tsuen Wan)

Restaurant$$1.9 km

"Tai Tsai" is a homophone of "Taiwanese cuisine" in Chinese. The owner missed his home island's classic braised pork rice so much that he opened his own shop. He cooks the signature rice dish in Taipei style, adding sugar in moderation, and with hand-diced pork belly slow-cooked in aromatics and soy for up to four hours. Top it with onsen tamago or soft-boiled egg. The pepper salt popcorn chicken and boba tea are also well made. Arrive early to beat the crowd.

Hao Tang Hao Mian (Tai Wai)

RestaurantBib Gourmand$$7.5 km

This 20-seater, the HQ of an owner-chef with over 20 years of experience in French cuisine, offers only 12 noodle soups, each with a specific base and topping. Try the ‘cotton chicken’ variety, featuring silky chicken, rich broth and spongy fish maw with layered textures and flavours. The signature flat noodles in beef soup with Sichuanese beef cheek and French-style braised oxtail takes two days to make. House made sorbet is equally impressive.

Tai Wai Dining Room

RestaurantBib Gourmand$$7.7 km

The red lanterns at the entrance are a prelude to the nostalgic, Chinese-style interior. The kitchen team respects Cantonese traditions, but with a wry sense of humour. Dim sum dominates the menu at lunch, including all-time favourites like pan-fried sticky rice chicken dumpling. At dinner, painstaking old-fashioned recipes take centre stage. Try char siu glazed in maltose and seared tableside, or eight-treasure duck that needs pre-ordering.

Kwan Kee Bamboo Noodles

RestaurantBib Gourmand$7.7 km

It’s inside a local market but easy to spot, thanks to the big yellow sign. Watch the kitchen at work through the glass wall as noodles are made the traditional way – with the chef seesawing on a bamboo pole to painstakingly knead the egg-rich dough for that stringy texture. Secret techniques are deployed to remove the soapy taste of lye and accentuate the eggy flavour. Don’t miss the signature noodles tossed in shrimp roe and oyster sauce.

Ah Chun Shandong Dumpling (Prince Edward)

RestaurantBib GourmandWorld's 50 Best #37$9.4 km

The shop has a traditional feel to it. Green wooden window frames on the wall are reminiscent of old-time Hong Kong. Dumplings are handmade daily and only the freshest ingredients are used in the fillings. Try their most-ordered item lamb and Peking scallion dumplings. Or surprise yourself with the specialty, such as mackerel dumplings and cuttlefish dumplings. Shandong roast lamb and meat pie are also recommended.

Lau Sum Kee (Fuk Wing Street)

RestaurantBib Gourmand$8.5 km

Since 1956, this branch (and the original shop around the corner) has been packed with customers buzzing in and out. The third generation of the family business still kneads the noodle dough with a bamboo pole, just as it used to be done, for that springy texture. Wontons are made on site with whole prawns and pork; even the crunchy radish pickles are made in-house. Try the signature tossed noodle with shrimp roe and braised beef brisket and tendon, too!

Kung Wo Beancurd Factory

RestaurantBib Gourmand$8.6 km

Since 1893, this much-loved shop has been making its own tofu that exudes a deep, rich soy aroma. The tofu pudding is a must-try. With murals that depict tofu being made, the room is styled to attract a younger crowd.