HONG KONG · HONG KONG ISLAND FOOD GUIDE

Causeway Bay and Hong Kong Island food guide

Explore food in Causeway Bay, with separate stops in Tin Hau and Wan Chai. These six dishes are not all beside Causeway Bay station. Choose the dishes and shops you want, then check their locations before travelling.

Several Hong Kong Island districtsTravel time depends on your stops6 dishes

Choose a dish, then a destination

Clear brisket noodles, curry fish balls, milk tea, roast-meat rice, hotpot and mango pomelo sago: the six dish guides below cover snacks and meals. You do not need to visit them all in one outing.

Separate Tin Hau, Causeway Bay and Wan Chai

Sister Wah is at 13A Electric Road in Tin Hau. Joy Hing lists Shop C, G/F, 265–267 Hennessy Road, Wan Chai. Cafe Match Box is at Shops C&D, G/F, 57 Paterson Street, Fashion Walk, Causeway Bay. Plan transport for the places you choose rather than treating them as one continuous walk around Causeway Bay station.

Before visiting

The fish-ball and hotpot entries describe dishes, not verified individual shops. Select a Honeymoon Dessert branch using its official shop list. Check current opening hours and prices with each venue.

Explore these six dishes

Tap through to each shop and dish

麺1NoodlesSister Wah×Clear-Soup Beef Brisket Noodle清湯牛腩麵A broth simmered clear with spices and beef bone, holding brisket cooked long and slow. The meat parts at a chopstick's touch, its melted tendon dissolving into the soup. The noodle comes as flat rice ho fun, egg noodle or rice vermicelli — your choice. A little chili oil or pickled greens from the table tightens the flavour, and regulars often add beef tendon. Check with your chosen venue 串2SnacksDish guide (no specific venue)×Curry Fish Balls咖哩魚蛋In yellow curry liquor, white fish balls turn and steam. Eaten standing off a bamboo skewer, or taken into a bowl as one topping of a cart noodle, where you pick your own. The fish paste is springy, seeping curry when you bite. The heat is mild by default, adjusted with chili sauce from the table. Choosing them alongside beef offal, pork skin and radish is the way of the Hong Kong street.Check with your chosen venue 酒3DrinkCafe Match Box×Silk-Stocking Milk Tea絲襪奶茶Several tea leaves blended and boiled, then strained again and again through a fine cloth bag. The stain dyes the bag like a silk stocking, and gives the drink its name. Strong, tannic tea meets evaporated milk, and the astringency, sweetness and smoothness come into balance. Hot or iced, taken with a butter-filled bun for a pause — a cha chaan teng staple.Check with your chosen venue 肉4MeatJoy Hing Roasted Meat×Roast Meat over Rice燒味飯Char siu glazed with a sweet honey, crisp-skinned roast pork belly, and rich roast goose or soy chicken, laid over white rice. A two- or three-meat platter is the favourite. The sweet-savoury roasting juice soaks the rice, fat and grain becoming one. Eaten with the table's mustard or ginger-scallion oil. Many take it away, and a queue forms at midday.Check with your chosen venue 食5Soup & hotpotDish guide (no specific venue)×Cantonese Hotpot打邊爐A pot set on the table, the soup brought to a boil, and thin-sliced beef, seafood, balls and vegetables dipped by each diner. The split yuenyeung pot — clear broth beside a fierce mala — is the standard, letting you move between heat and calm. Mix your own dip of sha cha or fermented bean curd, and close with noodles or congee. A few gather round one pot and eat long, talking — a rite of the Hong Kong winter.Check with your chosen venue 甘6SweetsHoneymoon Dessert×Mango Pomelo Sago楊枝甘露The flesh and juice of ripe mango folded with coconut milk and small sago pearls, then pomelo teased into strands and scattered through. Cold, with the faint bitterness and bursting pop of pomelo inside the sweetness. A relatively new Hong Kong invention, now a staple of Cantonese dessert. A bowl to cool the heat, after a meal or late at night.Check with your chosen venue

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