Yau Tsim Mong

The district’s restaurants reflect these same values. Tuber Umberto Bombana at K11 MUSEA is a celebration of seasonal truffles, shifting with the seasons, offering pastas and delicate seafood dishes.

A quiet force in Mong Kok’s dining scene, Ju Xing Home reimagines Cantonese cuisine in dishes like spicy boiled hand-cut beef, and lobster with pan-fried rice noodles. At Yoru Teppanyaki, guests can watch chefs perform their craft on sizzling iron griddles, serving up seafood, Wagyu beef and fresh seasonal vegetables.

Here, a hawker stall and a Michelin-starred restaurant can sit mere metres apart, both delivering unforgettable meals. That proximity of warm, communal dining brought to a Michelin-starred kitchen is an inspiration that Executive Chinese Chef of Michelin-starred Man Ho Chinese Restaurant, at JW Marriott Hotel Hong Kong Jayson Tang Ka-ho, likely holds close. “Watching family elders cook showed me the warmth and emotion that food brings,” he says. Pulsating with diversity, this district’s culinary world is not only about sustenance, but about memory, identity and expression. Executive Chef Shao Tak-lung of MIAN at The Murray, for example, says his regular travels help him to imbue his cooking with such diversity. “The more I travel and meet chefs,” he says, “the clearer I see each cuisine’s strengths and characteristics.”