The Fun family has run this side street restaurant for 46 years. The name translates to “king of the snake,” so don’t be surprised that Ser Wong Fun specializes in snake dishes. Third generation proprietor Gigi Ng and her mother also produce savory tonic soups, including a papaya, almond and pork soup that’s good for the lungs. House-made sausages also stand out, including sweet, floral lap cheong and even richer duck liver sausage with punch from rice alcohol.

This Peking duck specialist resides on the second floor of a Tsim Sha Tsui building. Decor includes paintings of mist shrouded mountains. Yes, they roll dim sum carts through the dining room, but stick with classics like Barbecued Peking Duck, which they carve tableside and serve with pillowy handmade flour pancakes, thick hoisin, raw scallions and cucumber. The kitchen’s also skillful with seafood, including a surprising combo of either shrimp or crab “quick fried” with a fluffy mountain of egg whites.

Chef Mak Kwai Pui started with a Mong Kok dim sum emporium and now has a lauded Hong Kong empire devoted to Cantonese bites. Order from a checklist at the newest branch in North Point. Stagger your order to keep the food as fresh as possible. Expect refined versions of dim sum classics like siu mai, baked BBQ pork buns, and pan-fried turnip cake, plus progressives twists like chicken feet with abalone sauce, and spicy pan-fried peppers shaped like razor clams, filled with minced fish and pork.

This refined, Michelin-starred Cantonese restaurant inside the InterContinental Hong Kong hotel offers prized Victoria Harbour views along with chef Lau Yiu Fai’s deluxe cuisine. Updated decor now includes a framed Ron Hwang art piece made with thousands of pins and buttons. The chef celebrates seasonal ingredients like hairy crab and rotates in progressive dishes like Wok-seared Cod Fish with Garlic, Preserved Olives and Herbs, served in a hot stone bowl. Dessert is consistently contemporary and dazzling and might consist of Chilled Mango Cream with Sago and Pomelo served under a smoking glass dome. Even classics like Baked Egg Tartlettes see flourishes like bird’s nest, which provides a collagen-rich contrast that’s good for your skin.