Kwai Tsing

New Territories

Where The Wok Meets Home

Kwai Tsing is a district where meals are made with memory and comfort in mind. It may not flaunt its food scene, but locals know it’s here —­ in the corners of cooked food markets, in the quiet pride of family-run kitchens — that some of the city’s most comforting dishes live.

At Kam Chiu Kitchen, tradition is a daily ritual. The salted egg yolk prawns are crisped to a golden sheen, while the stir-fried bitter melon with minced pork is the perfect show of balance — bitter, rich and deeply moreish.

Over in Kwai Fong Plaza, 12 Sauces Skewers adds a bit of mischief to the mix. Its scallion ox tongue rice and salted egg yolk toast are pure nostalgia, sharpened by a modern edge. This is cha chaan teng soul food with a cheeky wink — the kind that keeps regulars coming back. It’s also the kind of spot that captures how younger chefs reinterpret the familiar — keeping the comfort, but adding new textures, quirks and a sense of play that feels distinctly now.

Kwai Tsing
Kwai Tsing

And in Tsing Yi, Ying Ying Workshop leans into instinct. Its claypot baked fish intestines are rich with umami, the clams with black bean and chilli is comforting, while the herbal drunken chicken is steeped in comfort. This is cooking with rhythm and feel — not flash, just finesse.

Chef Yan Yi-xin knows the power of that approach. As Chinese Chef de Cuisine at Disney Explorers Lodge’s Dragon Wind, he leads with respect for ingredients and a fierce attention to detail. He recalls a formative moment in his early career: “Being a chef is not only about executing each dish well — more importantly, it starts with the ingredients themselves. Only then can you build a truly delicious dish.”

That same philosophy runs through Kwai Tsing — a district where food isn’t about fanfare, but about feeding people well, with care and consistency.

Being a chef is not only about executing each dish well -- more importantly, it starts with the ingredients themselves. Only then can you build a truly delicious dish.

Yan Yi-xin

Chinese Chef de Cuisine, Dragon Wind, Disney Explorers Lodge
Yan Yi-xin

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Disclaimer:

This guide has been produced by South China Morning Post Publishers Limited (South China Morning Post) and published by the Hong Kong Tourism Board. Chef and restaurant suggestions have been provided by the Chinese Culinary Institute. 

 

The information contained in this guide, including details on restaurants, goods and services, is for general reference only and is current as of December 2025. 

 

While compiled with reasonable care, the Hong Kong Tourism Board, South China Morning Post and the Chinese Culinary Institute make no representations or warranties of any kind, express or implied, regarding the commercial applicability, accuracy, adequacy, reliability or timeliness of any information contained in this guide. 

 

Readers are advised to verify any details directly with the relevant service providers. Neither the Hong Kong Tourism Board, South China Morning Post, nor the Chinese Culinary Institute shall be liable for any loss, injury or damage (whether direct or indirect) arising from the use of, or reliance on, this guide, including but not limited to any errors, omissions or outdated information. 

 

The inclusion of any chefs, restaurants or service providers in this guide does not constitute an endorsement or guarantee of any kind, including but not limited to their quality, professionalism or safety, by the Hong Kong Tourism Board, South China Morning Post or the Chinese Culinary Institute.


The Food Business Licence for these restaurants is not a General Restaurant Licence. Certain limitations may apply. We recommend checking directly with the restaurant regarding any restrictions before your visit.

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