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    Hong Kong

    A visitor’s guide to Hong Kong’s cooked food centres

    These vibrant food halls serve everything from fresh seafood to cha chaan teng classics; check out our top picks for the stalls to visit and dishes to order
    By Sarah Lau / 25 Mar 2025 / 4 minute(s) read
    A person in an apron cooking food on stoves outdoors.
    Credit: David Bokuchava/Getty Images
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    Hong Kong SAR
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    The storefronts of Lok Yuen and Ma Chai at Kowloon City Market and Cooked Food Centre. Staff are working in the restaurants while diners are eating at the tables.

    Credit: Elvis Chung

    A bowl of satay beef noodles from Lok Yuen at Kowloon City Market and Cooked Food Centre.

    Credit: Elvis Chung

    A bottle of chilled milk tea from Shui Kee Coffee at Sheung Wan Market and Cooked Food Centre.

    Credit: Elvis Chung

    A plate of French toast from Shui Kee Coffee at Sheung Wan Market and Cooked Food Centre.

    Credit: Elvis Chung

    The façade of Sheung Wan Market and Cooked Food Centre.

    Credit: Elvis Chung

    Braised baby back ribs in black vinegar sauce from Wing Kee Restaurant at Bowrington Road Market and Cooked Food Centre.

    Credit: Elvis Chung

    Deep-fried salt and pepper squid from Wing Kee Restaurant at Bowrington Road Market and Cooked Food Centre.

    Credit: Elvis Chung

    People queueing in front of the Wai Kee stall at Bowrington Road Market and Cooked Food Centre.

    Credit: Elvis Chung

    An assortment of fresh seafood in fish tanks at Ap Lei Chau Market and Cooked Food Centre.

    Credit: Elvis Chung

    Steamed abalone with tangerine peel from Chan Sun Kee at Ap Lei Chau Market and Cooked Food Centre.

    Credit: Elvis Chung

    Foie gras with balsamic vinegar from ABC Kitchen at Queen Street Cooked Food Market.

    Credit: Elvis Chung

    Roasted suckling pig with mashed potatoes from ABC Kitchen at Queen Street Cooked Food Market.

    Credit: Elvis Chung

    A glass of champagne on a table at ABC Kitchen in Queen Street Cooked Food Market.

    Credit: Elvis Chung

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