Love dim sum?
Try the cross-cultural take on teatime with east-meets-west dumpling purveyors Man Mo Cafe. Think xiaolongbao soupy dumplings stuffed with foie gras, truffle and brie potstickers and duck fried rice risotto. Purists will be horrifiedâ€¦
Love Hong Kong-style milk tea?
Try the â€œHK Tea Timeâ€ cocktail from Little Lab. Innovative cocktail bar Little Labâ€™s version of the classic Hong Kong drink is made with 12-year Dewarâ€™s, house-made milk tea syrup and evapourated milk, topped with off craft beer and chocolate bitters.
Love spam and egg instant noodles?
Try the super-fly ramen at Foxtail & Broomcorn. This hip-as-hell noodle bar does MSG-free, gourmet takes on noodle dishes from all over Asia. Think onsen eggs broken over freshly-made ramen, Hokkien noodles with pulled pork in prawn broth, and vanilla salmon on top of cold Vietnamese noodles.
Love the Mister Softee ice cream truck?
Have a taste of the kooky soft-serve ice cream from Soft Creme. It comes in crazy flavors, from umeshu (sour plum) to flamed bacon, champagne and cereal milk.
Love char siu?
Try the kurobuta char siu from fusion Chinese resto Ho Lee Fook. Imagine your regular old honey-roasted pork, but turbo-charged with richly-flavored Japanese pork from heritage pigs. Be sure to ask for it extra-charred.
Love Macanese pork chop buns?
Try the katsu sandwich from Sundayâ€™s Grocery. This deli and sandwich bar comes courtesy of the trendy minds behind Yardbird and Ronin. It does gourmet sandwiches daily and Korean fried chicken on Sundays. Oh, and it has the best selection of Japanese whiskies in town.
Love char siu baos?
Try the fluffy stuffed mantou buns from Little Bao. These are a gourmet take on the traditional Chinese bread, with innovative stuffings such as slow-cooked pork belly, and black vinegar-glazed chicken with sichuan mayo.
Love Peking duck pancakes?
Try the duck jianbing from Mr. Bing. Peking duck is a delicacy, but these enormous wraps imported from the street stalls of Beijing are an affordable treat. They come stuffed with duck, hoisin sauce, cucumber and sheets of crispy mysteriousness.
Love gai dan zhai egg waffles?
You HAVE to try the creative flavours at the appropriately-named Oddies Foodies, the hottest new gelato/egg waffle shop in town.Flavours and stuffings include vanilla rice pudding, brownie choc chip, â€œkimochiâ€ (kimchi-mochi. We donâ€™t get it either), ham and cheese, and mexican chicken. Desserts are retired regularly, so if you see something you like, get down there ASAP.
Love typhoon shelter crab?
Try the Chinese comfort food at Sohofama. This just-opened restaurant in the PMQ creative hub is a joint venture between localvore restaurant Locofama and Hong Kong lifestyle brand GOD. You can enjoy tried-and-true Hong Kong dishes, with many ingredients sources locally, sitting outdoors in Sohofamaâ€™s miniature urban farm. Itâ€™s also known for its nourishing seasonal tonic soups, and cocktails made with Hong Kong ingredients such as sour plum and orange peel. Go, and then tell everyone you know you ate there before it was cool.
Check out the wonton dumplings at Social Place. This friendly, modern diner offers a healthy, MSG-free take on Chinese casual dining, with many of its dishes offering a unique twist on the classics.
Love Chinatown food?
Check out the inauthentic (yet still delicious) favourites at Fu Lu Shuo. This super-secret lounge (you need to call ahead for the door code) comes with a kick-ass terrace and a snack menu of Aussie Chinatown classics. Think lemon chicken with a gooey, tangy sauce, addictive prawn toast and giant â€œdim simsâ€. Oh, and a seriously good Asian-inspired cocktail list.
Love jasmine tea?
Try the â€œDewdrops of the Heartâ€ cocktail at the Envoy. Itâ€™s made with vodka, green tea, jasmine tea, jasmine flowers, and homemade pandan syrup. Jasmine not your thing? There are also cocktails prepared with black tea, chrysanthemumâ€¦ and Milo.
Love pineapple buns?
Try the baked barbecue pork buns from the worldâ€™s cheapest Michelin-starred restaurant, Tim Ho Wan. There are queues around the block for a taste of these beauties. The buns are stuffed with pork in a sticky barbecue sauce, topped with a sweet, crunchy â€œpineapple bunâ€ crust and delivered piping hot to your table. The man behind them is a former dim sum chef at Lung King Heen, the Cantonese restaurant at the Four Seasons Hotel.