Lung Wah Hotel

Opened in 1951 as Sha Tin’s first post-war hotel, Lung Wah later transformed into a classic Cantonese eatery and a powerful dose of nostalgia. Since 1985 it has operated as a restaurant, famed citywide for its Hong Kong–style roast pigeon. Only very young pigeons are used, poached, soaked in master stock, then deep-fried in pigeon fat until the skin is crisp and the meat stays juicy. Chicken congee and silky tofu pudding are also long-time favourites.