Tsuen Wan

New Territories

Where Every Craving is Answered

Tsuen Wan gathers many sides of Hong Kong into one district. Once a coastline of Hakka villages and fishing boats, it later became known for its textile mills in the 1950s and 60s. Village families cooked hearty dishes from hillside crops and pineapples; factory workers relied on fast, filling canteen meals. Today, those old villages, temples and former factory blocks sit beside housing estates, shopping centres and the elevated walkways of the ‘City in the Sky’ — and the instinct to feed people according to real, everyday needs has stayed the same.

That mix of practicality and care runs through the chefs who cook here. Head Chef Chan Chun-lok, of Man Wah at Mandarin Oriental, Hong Kong, grew up copying TV cooking shows for his family: “My family loved what I made, and that sense of achievement stuck with me.” From those early experiments to a Michelin‑starred Cantonese kitchen, his focus has stayed constant: understand what diners enjoy, then refine it without losing warmth.

Tsuen Wan

My family loved what I made, and that sense of achievement stuck with me.

Chan Chun-lok

Head Chef, Man Wah, Mandarin Oriental, Hong Kong
Chan Chun-lok
Tsuen Wan

Executive Chef Lai Kwan-fai, now known for his cart‑noodle work, honed his skills in hotels and overseas hotpot restaurants — places where you must cook quickly, consistently and for many tastes at once. “What I’m most proud of is that guests genuinely recognise and trust my cooking,” he says. By pouring that experience into everyday noodles, he respects Tsuen Wan’s working, down‑to‑earth side.

On the streets, this ethos turns into options for every mood. Around Sam Pei Fong, Chan Choi Kee fires out fast, smoky wok dishes, while Wenger Noodle lets diners tune their own broth, toppings and spice. For longer meals, 3A Kitchen offers private Cantonese seafood feasts, Sang Kee Seafood Restaurant draws groups with live seafood, and Yue Kee Restaurant focuses on perfectly crisp, deeply savoury goose.

Whether you come for a quick bowl, a family table or a lingering dinner, Tsuen Wan makes it easy to leave feeling that whatever you were craving, you found it here.

What I’m most proud of is that guests genuinely recognise and trust my cooking.

Lai Kwan-fai

Executive Chef, I Don’t Care Cart Noodles
Lai Kwan-fai

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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.

Copyright © 2026 Hong Kong Tourism Board. All rights reserved.

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