Tony finds himself on a 48-hour layover in the fast-paced, fascinating city of Hong Kong ... in the middle of summer. Tony fights the sweltering heat and oppressive smog as he attempts to get his fill of dim ...Go to Episode
A tiny family-owned restaurant that serves traditional Cantonese cuisine. Tony has a trio of roasted meats: suckling pig, pork and goose, which he calls the "undisputed champion of roasted stuff."
265-267 Hennessy Rd, Wan Chai, Hong Kong, China 2519 6639
Tony Also Recommends: Kin's Kitchen
"They've got salt-bathed chicken and prawns stuffed with walnut, upscale Cantonese … you rarely see as good. They say what makes the difference, or part of what makes the difference, is the ingredients."
9 Tsing Fung St, North Point, Hong Kong, China
Tony stays at the Mandarin Oriental in the Central District.
15 Queen's Rd Central, Hong Kong, China
Tony meets his friend Matt Walsh and local foodie and cartoonist Craig Au Yeung for breakfast at Sing Heung Yuen, where they have a strange mix of Chinese and Western food.
2 Mee Lun St, Central, Hong Kong, China
Tony Also Recommends: Mido Café
"Another breakfast option that’s a little more upscale and kind of mutant Western. Egg sandwiches and french toast … though puffier when deep-fried in a wok."
63 Temple St, Yau Ma Tei, Kowloon, Hong Kong, China
Tony visits the tailors at Simpson Sin and gets fitted for a custom-made sharkskin suit.
15-19 Carnarvon Rd, Tsim Sha Tsui, Kowloon, Hong Kong, China
Tony takes a break from the Hong Kong heat and stops at this chain dessert restaurant specializing in mango smoothie drinks and mango desserts.
263 Shanghai St, Kowloon, Hong Kong, China
A staple instrument in a Hong Kong kitchen is the meat cleaver, and Tony's determined to take one back to the States.
316-318 Shanghai St, Kowloon, Hong Kong, China
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