Whole abalone puff with chicken, roasted duck puff with goose liver and taro puff with scallop and caviar rank high among the popular dishes on the menu

Top orders are golden-fried whole crispy chicken, double-boiled pig lung soup with fish maw and almond, and chilled tomatoes marinated with preserved plum juice

Signature menu items include wok-fried Wagyu beef with green peppers, mushrooms and garlic, and crispy fried rice with crab claw in fish bouillon

You can’t go wrong with the Peking duck, poached spotted grouper fillet with turnip, peppercorn with fish broth and double-boiled soups

Roast duck is a signature here while the wild-caught yellow croaker is legendary; other top dishes to try are the braised tofu with preserved pork and black fungus, and radish chips

An outstanding example of chef Ken Yu’s innovative approach is the traditional sweet barbecued pork basted in maple syrup

Some of the iconic dishes at this restaurant are also served on special menus for banquets and weddings

Don’t forget to order the crispy Wuxi eel with aged vinegar, barbecue pork loin glazed with Manuka honey, and Sichuan grouper chilli broth with glass noodles

Loyal patrons swear by dishes like baked oysters with port wine, and sautéed prawns and crab roe with golden fried pork and crabmeat puffs

Signature dishes include Cantonese-style crispy chicken served with lemon juice and spicy salt and wok-fried cod fillet with red bean curd sauce

Dishes such as sea whelk consommé with ginseng and braised whole abalone in oyster sauce don’t disappoint

Every dish on the considerable menu is delicious – remember to book well ahead as this eatery at Cordis Hong Kong has quite a fan following

Dishes include fresh flowery crab with aged Shaoxing wine, and the labour-intensive barbecued chicken liver with Chinese bun

One of the most hallowed items on the menu is the suckling pig: the skin is light and wafer crisp without being greasy and the meat is juicy and tender

Must-tries are the barbecued Ibérico pork with honey and the pan-fried tofu with shrimp mousse, while the wine list is compiled by the hotel’s chief sommelier

Dim sum master chef Wong Yiu-por and Cantonese chef Chan Hing-kei serve up unforgettable dishes at this charming eatery

The food is matched by a staggering wine list, which boasts more than 2,000 labels and a host of Japanese whiskies

A stand-out is the pan-fried fish maw with almond chicken broth, a fresh take on a traditional ingredient

Savour panoramic views of Victoria Harbour and à la carte items like barbecued suckling pig with pancakes and crispy frog legs with spicy salt

Among the sought-after dishes, the signature baked crabmeat and onions in crab shell and braised Wagyu beef cheek with brown sauce are exceptional

On top of the menu are dishes such as applewood-roasted Peking duck, fire-roasted suckling pig and barbecue prime Ibérico pork with honey

The menu here is filled with old favourites such as char siu and deep-fried fresh mud crab claw with five spice and chilli

Tuck into all manner of dim sum as well as congee and rice rolls at the restaurant’s breakfast sitting

This is Cantonese fine dining at its best – from the braised beef brisket stuffed in pear to the pan-fried glutinous rice with chicken and mushrooms

Besides the ever-popular dim sum, try the deep-fried crispy chicken and deep-fried pork with dried mandarin peel in sweet and sour sauce

The Mongolian mutton hotpot or shuan yang rou is a delicious casserole that brings out the best flavour of the lamb

The menu includes barbecued pork rice with egg, dubbed ‘sorrowful rice’ after the legendary dish seen in Stephen Chow’s famous movie The God of Cookery

The barbecued pluma pork and roasted Wagyu beef infused with aromatic basil and chilli are top draws, while lunch is a great time to enjoy dim sum

Mouth-watering favourites include beggar’s chicken, steamed Alaska crab leg and red lantern crispy softshell crab with Sichuan dried pepper