North

New Territories

A Hunt for Hidden Gems

The hunt is on for hidden gems in the North District, but not without enlisting Chef Kan Chun-wai from the Hong Kong Bankers Club. Kan learned his ways into the culinary industry through childhood visits to farms in the New Territories and wet markets, mastering each show-and-tell from vendors and matching these visual lessons to tasting sessions, often at the round table with family. Kan expresses gratitude to the district that facilitated his learning, grooming him with a growing passion for food and eventually becoming a chef by trade.

The North District, through years of urban redevelopment, still keeps its neighbourhood charm filled with independent eateries, mom-and-pop businesses, selling limited supplies of the season’s best produce harvested hours before they hit the market. Good ingredients inspired Chef Kan in realising Hong Kong is more than just a city that nurtures good chefs, but also imbued with great local ingredients that allow individuals to appreciate good food.

North
North

Straying far from generic restaurant concepts, North District offers a personal, community-centred dining scene, often independently run to this day. Diminished trends are revived here — authentic Hakka dishes, Chinese-style mock-meat vegetarian fare, and family-owned cafes with expanded menus for every palate.

Super Noodle stands out for its noodle soups featuring a rich ‘Buddha Jump Over Wall’ broth and exquisite xiao long bao, while Deluxe Restaurant in Fanling recalls the golden days of Western steakhouses with its wooden floors, retro arches and signature Angus steak. We can follow our noses through alleyways for rice in a claypot at Ai Tongue. North District promises delicious surprises at every corner, encouraging diners to craft their own route of discovery and share their hidden finds along the way.

Hong Kong has more than premium ingredients, it also has many generations of great chefs.

Kan Chun-wai

Sous Chef, Hong Kong Bankers Club
Kan Chun-wai

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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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