A favorite among Shandong immigrants, the shop’s owner hails from the province of Tsingdao, Shandong himself. As such, its dumplings represent the owner’s roots - and many are a fan of the thick skin and strong taste of its filling.

Categorised as “Bib Gourmand”, which translates in Michelin language as “inspector’s favourite for good value”, Tsim Chai Kee boldy set up shop right opposite Mak’s Noodles (patronized by Anthony Bourdain) at Wellington Street Central in 1998. Tsim Chai Kee offers only three toppings on their menu: wontons, beef slices and gigantic fish balls.

Want to have dumplings for lunch or dinner? This is the place to be when you want to make a meal of dumplings. After all, with 10 dumpling fillings available, you’ll be spoilt for choice. You can have your dumplings steamed or pan-fried in either five or 10 pieces. Yummy fillings include pork and chive; pork, sea cucumber, and shrimp; and green onion with mutton.

Mak’s Noodle wonton noodle soup is so famous that a bowl was even served to Chiang Kai-shek! Nowadays, people line up despite the weather and how long the queue is to take a bite out of shrimp-stuffed wontons in Hong Kong. Complete with springy noodles, umami-rich broth and plump shrimp wontons, you’d need to order at least two to fully satisfy your tummy.

When a restaurant manages to earn a Michelin star within four months of opening, then you know the food is good! One of their best-sellers is their Roast Goose. The geese are specially imported from Dongguan, delivered every morning, and carefully roasted in a gas oven. Want to get sure seats? Come between two to five pm.

As the first wonton noodle shop to be given a Michelin star in 2010, this shop which originally opened in Wan Chai in the 1940s is famous for their springy wonton noodles, fresh, sweet soup, steamy dim sum and springy wonton noodles.

Another restaurant that’s been awarded Bib Gourmand (good quality and good value cooking), Ba Yi is a value-for-money Xinjiang restaurant that’s well-known for serving special lamb dishes. These include traditional stewed lamb, roast leg and mutton skewers - with most of the meat being imported from Xinjiang.

Since beef brisket noodles are definitely a must-eat when you visit Hong Kong, you can’t go wrong with Sister Wah. Imagine: they only have six round tables, but they’re easily one of the famous beef brisket noodle shops in the country! With chewy Hong Kong-style hand-pulled noodles, soft and thick beef chunks and rich soup, you’d be hard-pressed to find an empty table in this establishment.

Roughly a three-minute walk from Sai Ying Pun MTR B1 exit, this shop has been serving Cantonese soup noodles to its local patrons for more than 20 years! For the best bang for your buck, get their signature beef brisket - braised one night ahead and marinated overnight.

Nowadays, people shouldn’t be surprised when tiny street side stalls have long lines of people willing to wait for an order or two of dimsum. Especially when at Macau’s famous Chong Shing stall. The dimsum is so good that its been featured in the 2016 and 2017 Michelin Guides.

When you say egg tarts and Michelin-star, the only establishment that should come to mind is Lord Stow’s Bakery. Based on the Portuguese pastel de nata, Andrew Stow’s take on the egg tart is creamier, less sweet, with a flaky, buttery crust and caramelized egg custard filling. If you want the real deal - still hand-molded! - be prepared to line up at the original branch located on Coloane island. Ready to check out some of Hong Kong's Michelin-star restaurants? Make sure you book your flight and hotel with Traveloka! ]]>