Shangxing Chaozhou Hotel looks very unusual: other restaurants often play the signature dishes and today&#39;s dishes outside, and Shangxing is simply &quot;20% off takeaway&quot;, a Tibetan dragon and tiger. Braised lion head geese, red sausage, crabs hang in the window. Old-fashioned restaurant, Hong Kong people&#39;s Chaozhou cuisine preferred.

Shung Hing Chiu Chow Restaurant

Recommended for a six-course vegetarian lunch ($1180), the price is already tea-packed, and chef Vicky cleverly combines fruits and vegetables with French cooking technology to take the vegetarian food completely to another level, admiring. Chinese and Western combination vegetarian menus, the variety of fruits and vegetables used is very large, fried potato horn with black truffle, French-style egg tart, smoked baby vegetables, fried mushrooms, nine-year-old sweet lily with bamboo shoots and Japanese bamboo shoots, white asparagus, tomato competition rot bamboo, Braised monkey head mushrooms and other ...... flavor and display have surprises.

Trip Gourmet Awards

VEA, creative and creative dishes. Sure enough, beautiful and tasteless. Recommend Small bites, Alaskan King Crab, Mackerel, Grilled Cheese, Sea CucumberRacan Pigeon, Bird&#39;s Nest, Mignardises plus Chrysanthemum Tea.

Top 53 Fine Dining 

Yakitori this store is very special: one, the label uses Japanese long charcoal fire; two, abandon Japanese chicken, bold use of Hong Kong chicken, called fresh, and use every part of chicken; three, decorate new industrial style, meal plate ordering all English, without half a point of Dongyang wind. Recommended for Inner Thigh, Thyroid, Gizzard and more.

Mizhi even one-star Korean restaurant &quot;Hansik Goo&quot; name &quot;Hansik Goo&quot; originally had a unique meaning, Goo means by Korean partner chef two-star Mingles chef Chef Mingoo Kang chef Korean cuisine. Chef Mingoo has a special interest in Korean cuisine, from home-cooked dishes to royal flavors, the dishes are particularly creative, without losing authentic Korean flavor, Dasik, AirDried Strawberry: Dasik is a traditional Korean pastry made from rice noodles or soybean noodles. The taste is soft and light, not too sweet, AirDried Strawberry tastes sweet, The entrance is sour and sweet, the taste is crisp, the atmosphere is not only the pear beer is very appetizing, Hweh Muchim, Cuttlefish, Snaper: Cuttlefish tastes crisp and soft and tender and has no lack of elasticity, Snaper food has smoke toughness and bite, light sweet, full of fish oil aroma, with Hweh Muchim to eat, the taste is very clamped, Kiwi Sorbet, Virgin Mojito Foam: Kiwi Sorbet tastes similar to ice cream, fresh Kiwi production, rich fruit flavor, young and slippery, unique kiwi fruit is sour, special taste, Virgin Mojito Foam The entrance has a sense of air, and it feels too traction. Octopus Juk, Caviar, Prawn Jeon: Octopus Juk has a strange mouth, very bulleted teeth, fresh and tender taste, very chewy, Caviar tastes outstanding fennel, the surface is bright, the taste is very special, a bit like nut flavor, Prawn Jeon tastes delicate and slippery, the entrance is not greasy, there is shrimp fresh fragrance, Korean Mizhilian restaurant Li said, this price in addition to the left to enjoy the food, Zhong want food quality, waiter service attitude is good, the environment is awkward, The dishes are exquisite and the food is delicious. It is definitely worth a try. Hansik Goo, 198 Wellington Street, Central, The Wellington 1 Building

The main tofu cuisine, tofu and other ingredients are combined into the stew, each dish is rich in taste levels.

Although it may be a bit exaggerated to cross the sea to eat it, we did find it through the streets and alleys, and we also encountered a holiday break to eat closed doors, and we arrived at noon but we saw the gold signboard &quot;shangtang Niu Shuang ~&quot; sold out... Think about it is too cow! But people are really very capital and arrogant... Have you ever eaten such a soft but chewy beef tendon? Have you ever drunk such a delicious and mellow soup head? And let me and Zaizai order three cups of stocking milk tea... oh yeah! Look, someone really dragged the trolley box not far away. The result, naturally as we are, let&#39;s licket, licking your mouth, and leaving one step back...

Top 34 Light Bites

尚兴潮州饭店看着就很不一般：别的餐厅往往把招牌菜、今日菜式打在外面，而尚兴只是简单地&ldquo;外卖自取8折&rdquo;，一副藏龙卧虎的模样。卤水狮头鹅、红肠、螃蟹各自悬在窗口。老字号名餐厅，香港人的潮州菜首选。

虽然看起来其貌不扬，却是无数明星光顾过的香港老字号 环境一般 装修一般 但最吸引我的就是他们家的潮洲糖水绿豆爽和拉丝甜品也一级棒！！！赞爆了

Although it looks unsatisfactory, it is a time-honored Hong Kong brand that countless stars have patronized. The environment is generally decorated, but the most attractive thing is that their Chaozhou sugar water mung bean cool and silk desserts are also great! ! ! Praise

这家店听说经常有明星出没，几十年来这家店已在这条街上连着开了三家门头 胡椒猪肚汤、冻花蟹、卤水拼盘、冻鱼、绿豆爽、味道超级棒值得给小费。

This store heard that there are often stars infested, and this store has opened three doors on this street for decades. Pepper pork belly soup, frozen crab, brine platter, frozen fish, mung beans, and the taste is superb. It is worth tipping.

主打潮州菜的餐馆，性价比很高又干净卫生。

The restaurant that focuses on Chaozhou cuisine is very cost-effective and clean.

美食家蔡澜推荐的潮州酒家，传说中郭富城常来的店，吃到了可以用筷子夹的红烧大排翅、最爱的潮式马友冻鱼、还有鹅肠爽脆鹅肉精而不柴的卤水拼盘，来香港一定不能错过了

The Chaozhou restaurant recommended by gourmet Cailan, the legendary shop that Guo Fucheng often comes to, eat braised large wings that can be used in dumplings, the favorite Chao-style horse-you-frozen fish, and the goose sausage crispy goose meat essence but not firewood brine platter, you must not miss it when you come to Hong Kong.

每次来香港，一定会来皇后大道西的尚兴潮州海鲜饭店敞开吃一顿，虽然看起来其貌不扬，确是众多著名港星经常光顾的地方，吃个卤鹅，喝碗花枝汤，最后来道糖水 完美！

Every time I come to Hong Kong, I will definitely come to the Shangxing Chaozhou Seafood Restaurant on Queen&#39;s Road West to open a meal. Although it looks unsatisfactory, it is indeed a place frequented by many famous Hong Kong stars. Eat a braised goose, drink a bowl of flower branch soup, and finally come to the sugar water. Perfect!

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Yingji Noodle Home, the address is on the 32nd High Street of Xiyingpan, West Ring Road, early, and there are few people in the store. I read the recommendation and I was very greedy to order the pork belly fish noodles (54), and it was not wrong! The beef belly is super soft and delicious. The roast is thin, the meat is loose, sweet, and I like the taste! Then I am also not very fond of the alkaline water, but this noodles really won&#39;t have that strange taste, and it is very bulletproof, plus chili sauce, great! A dish is a lot of weight, after eating super full, it can be said that the price is very high!

Recommended wonton fish, there are 5 wontons, the taste is too solid, too dry, no gravy, shrimp meat is not used to stew shrimp flavor, the recipe is the same as the old Guangzhou wonton noodles, no stew water noodles taste good. The soup base is to appreciate the place, the earth fish and pig bone soup is sweet and not salty, the white pepper taste is very slight, the soup has a lot of shrimp seed line when the soup is added to the bowl, good.

The Huaishan of the quasi-shan chicken is a little sour. They were all must-ordered before, and now they lose the glory of the past, but the sponge flowers and winter mushrooms are still good. Fried radish white cakes are just the goods. The main force is that tea is better. Not perfect, but once lost, it will be missed occasionally. You must take the old store like Lianxiangju on the table.

This store is near Hong Kong University, brought by local relatives. This store has been open for more than ten or twenty years. The store is very large and has set up many tables. There are basically seats at any time. The meals ordered by relatives are all eaten and feel delicious before. My classmates and I feel that there is no thunder and the experience is very good. After passing by, we will consider coming again. The shrimps are only taken after eating more than half of them. In fact, the amount is very large.

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