香港九龙CBD2智选假日酒店

Originally a run-down shop in a squatter village, this eatery moved here in 2000. But one thing has never changed – the food is as delicious and affordably priced as ever. The signature Dan Dan noodles come in two versions: one with ground pork and one without, and can be paired with a spicy or mild broth. Whole mandarin fish is prepared in Sichuan Shuizhu style or in a sweet and sour sauce. The portions are big enough for sharing.

The founder and head chef Mok moved his restaurant to this location in 2021. As always, top notch ingredients like sea urchin, abalone and blue lobsters are flown in daily from Japan and France. But the theatrical cooking now happens in a much bigger room, along with a private room that seats eight. The wine list also sees a lot more choices. Amadai with sea urchin cream sauce stands out in particular, with its crispy scales and juicy flesh.

This long-standing champion of Shun Tak cuisine sports traditional fixtures and fittings. Locals and tourists come for dim sum in the morning, while painstakingly prepared Cantonese favourites and Shun Tak specialities are served at lunch and dinner. Besides signatures like crispy fried chicken and Daliang-style scrambled egg white with milk, don’t miss their sugar egg puff doughnuts available at weekend lunchtime only. Hearty portions to share.

This shop may not be particularly spacious, but that doesn't stop customers coming here for authentic Chiu Chow cooking at wallet-friendly prices. The sliced goose steeped in the aged, spiced marinade boasts a fine texture and deep flavours – refer to the mural for the 10+ spices used. The variety of chilled steamed fish to be had is quite a spectacle, all oily and delicious. Some dishes need to be pre-ordered. Expect to share a table with others.

This intimate 15-seater yakitori shop is the brainchild of a Japanese engineer, now the chef, and his wife, now the maître d'. For over a decade, they’ve been feeding hungry diners in the neighbourhood with quality grilled food, with some ingredients flown in from Japan. Rare cuts such as chicken heart and hatsumoto (artery) are definitely worth a try. Pair them with their selection of sake or home-brewed umeshu. Reservations are accepted the day before.

In business for over 20 years, this shop is famous for its snake soup. While most people consume snake soup only in winter, the owner formulates a different herbal base for every season to make it a healthy tonic all year round. Set menus comprising of snake soup and home-style dishes offer exceptional value and cater for all tastes. Go for glutinous rice or lamb stew in winter. Double-boiled soups are popular but require pre-ordering.

Contrasting colours, neon lights and vintage patterns lend the room an unorthodox but welcoming vibe. The menu features over 100 Shanghainese and Sichuanese classics, including a new take on sweet and sour pork short ribs with rounded, mellow flavours and a hint of dried tangerine peel. Novelty creations such as deep-fried soufflé meringue with mango custard filling are also worth trying. The creator’s sense of humour is visible in the tongue-in-cheek beverage menu.