Best Chiu Chow in Hong Kong (2026)

Teochew — Chiu Chow in the local rendering — is one of the great regional cuisines of China, and Hong Kong has long been one of the best places outside the Chaoshan region to eat it. The cooking is defined by restraint: pristine seafood steamed or served cold, braised goose sliced with surgical precision, oyster omelettes, and the famous Teochew cold dishes that reward ingredient quality above all else. It's a cuisine for diners who find Cantonese banquet food a touch heavy and want something cleaner and more austere. We'll be honest: our list currently holds a single pick, Ho Ho Chak, and that reflects curation rather than the cuisine's importance — many of the city's best Chiu Chow rooms are old-school neighbourhood joints that don't seek the spotlight. We're actively researching more. For now, Ho Ho Chak stands as our recommended entry point: order the classics, keep the meal simple, and let the quality of the raw materials do the talking. Prices sit in the comfortable middle — more than a noodle shop, well below the starred Cantonese palaces — and a small group willing to share is the ideal way to taste widely.