Hong Kong Food Tour with A Chef’s Tour: A First-Timer’s Review 

Whenever I visit a new place, I’m always on the lookout for food that define the local culture. Let me tell you, Hong Kong did not disappoint. I joined a Hong Kong food tour with A Chef’s Tour, and I would’ve missed so many of these hidden gems if I tried exploring on my own.

If you’re heading to Hong Kong for the first time and want a real taste (literally) of the city, this food tour needs to be on your itinerary. Here’s everything we ate, learned, and why it was one of the best ways to kick off our trip.

A Chef’s Tour: The Food Tour Company I Went With in Hong Kong

A quick Google search for the best Hong Kong food tour led me to A Chef’s Tour. After reading reviews from fellow foodies, I was immediately intrigued. Before booking, I did a little digging and loved what I found.

What started as one chef’s passion project in Bangkok, quickly became the city’s highest-rated food experience. Since then, A Chef’s Tour has expanded across Asia and Latin America. Each tour is designed to dive deep into the local food culture, neighborhood by neighborhood, one bite at a time.

The food tour I booked is called Kowloon Kitchen Hong Kong Food Tour (USD 129 per person). This tour takes you deep into the heart of Kowloon, with stops in neighborhoods like Mong Kok and Sham Shui Po. Most of the spots in this tour have been around for decades, serving the community long before they ever popped up on Google Maps.

Some of them are so under-the-radar, you’d probably walk right past if you didn’t know what to look for. And here’s the cool part. A few have even made it into the prestigious Michelin Guide. So yeah, you’re not just eating like a local… you’re eating really well.

Kowloon Kitchen: Hong Kong Food Tour

1st Stop: Yum Cha in Mong Kok (Dim Sum and Tea)

If you’re looking for legit good eats in Hong Kong, Mong Kok is where it’s at. This neighborhood is packed with all kinds of food spots, and of course, dim sum is a must. Our first stop? A modern dim sum spot where the bamboo baskets just kept coming! Hot, steamy, and stacked with all the good stuff.

Before we started eating, Angel, our guide, showed us a local dining tradition I’d never seen before. Rinsing your chopsticks, teacups, bowls, and spoons with hot water. Now don’t worry. The tableware is already clean when it’s brought out. But locals are just used to doing it, believing that the hot water helps kill any last trace of germs. It’s one of those little rituals that’s part of the culture here. And honestly, I kind of loved it.

We tried all the classics – shumai, hakau, cha siu bao (BBQ pork buns), and chicken feet. Now, chicken feet aren’t new to me (we eat this back home too!), but it was actually my first time trying it dim sum style, and it was totally different. Softer, more tender, and soaked in this flavorful sauce.

I occasionally eat dim sum back in the Philippines, but I’ll be honest. The options are pretty limited, and finding a place that does it really well is tough. So the moment I took a bite of the shumai here, it hit me. So this is what authentic dim sum is supposed to taste like!

This stop definitely set the bar high and had me hyped for what was coming next. 🙂

2nd Stop: Red Bean Glutinous Rice Cake

Next up: an old-school bakery that’s been around for decades and is famous for its Red Bean Glutinous Rice Cake. This spot is actually one of the Michelin-recommended street food stalls included in the tour. And once you take a bite, you’ll get why.

Angel, our guide, mentioned that in a place like Hong Kong where rent is sky-high, places only survive if they’re loved by locals. And clearly, this one has stood the test of time.

The Red Bean Glutinous Rice Cake was soft, chewy (think mochi vibes), and filled with warm, lightly sweet red bean paste, with a sprinkle of sesame seeds on top. It was such a comforting follow-up to the dim sum. I almost ate the whole thing right then and there, but knowing how many stops we still had left, I wrapped it up and saved the rest for later. Spoiler: it made the perfect midnight snack back at the hotel. 😋

3rd Stop: Egg Tart, Pineapple Bun and Yuenyeung

Our third stop was another highlight of the tour—this time at a super popular local café that’s been around for decades. Always a good sign when a place has that kind of staying power. It means locals and visitors keep coming back.

Angel ordered their best-sellers for us to try: the classic pineapple bun, a warm egg tart, and a glass of yuenyeung (that iconic coffee-tea combo). Everything was so good. No notes. I’m definitely coming back here when I visit Hong Kong again next month!

4th Stop: Curry Fish Balls and deep-fried Stinky Tofu 

On our 4th stop, we tried one of Hong Kong’s most iconic snacks, curry fish balls. According to Angel, it’s probably the most famous street food in the city. Coming from the Philippines, where fish balls are also a popular street snack, I had a general idea of what to expect. But Hong Kong’s version had a tasty twist.

Just like back home, they’re deep-fried, but here they’re generously coated in a rich curry satay sauce. You can customize the flavor with a splash of spicy sauce or soy sauce. I obviously went for the spicy! One bite in, and I totally got the hype. It was bold, flavorful, and seriously addictive.

The next street food Angel introduced us to was deep-fried stinky tofu. I’ll be honest. I wasn’t exactly excited about it at first. But to my surprise, it didn’t smell as intense as I expected. One bite in, and I was hooked! Crispy on the outside and soft on the inside, it totally won me over.

I always thought stinky tofu was mainly a Taiwanese thing, but it turns out the deep-fried version is popular in Hong Kong too. Locals say it’s milder compared to the Taiwanese version, which probably explains why I enjoyed it so much!

5th Stop: Peanut Mochi

After some savory street foods, it was time for peanut mochi. Soft and chewy on the outside, with a crunchy filling made of peanuts, sesame seeds, and just the right touch of sugar.

Known as Luo Mai Chee in Cantonese, this peanut mochi is just one example of the many creative mochi variations you can find across Asia. Each region has its own take, with different textures, colors, and fillings, and I’m here for all of them.

My niece and I were instant fans. We each had one on the spot, then packed up the rest for a late-night hotel snack. Zero regrets! It was the perfect midnight treat!

6th Stop: Sham Shui Po Markets

Everyone knows about the Ladies Market in Mong Kok. But on this day, we got to explore what felt like the Men’s Market. There’s no official market by that name, but the one on Apliu Street in Sham Shui Po fits the vibe perfectly. From the moment we arrived, I noticed the crowd was mostly men, browsing through rows of electronics, gadgets, tools, and all sorts of secondhand tech. It’s basically a treasure trove for anyone into gear, repairs, or a good bargain hunt.

After that, we wandered through the wet market, something that instantly felt familiar, especially if you’ve been to wet markets in the Philippines. Stalls were packed with fresh seafood, vegetables, fruits, and meat, all laid out in that lively, slightly chaotic way that just screams local life. It was raw, real, and full of energy. Such a great way to get a glimpse of everyday Hong Kong.

7th Stop: Cheung Fun

Cheung fun is one of Hong Kong’s most beloved dim sum staples and street snacks. And once you try it, you’ll get why. Whether it’s drizzled with sweet soy and hoisin sauce or stuffed with all sorts of fillings, it’s seriously addictive.

I thought it’d have the same chewy texture as tteokbokki (that was my first guess), but nope. Cheung fun is way lighter, silkier, and just glides in your mouth. Super easy to eat and so satisfying.

8th Stop: Dai Pai Dong

The second to the last stop was probably the part I was most excited about on the Hong Kong food tour: eating at a traditional dai pai dong.

According to our guide, Angel, there aren’t many dai pai dongs left in Hong Kong. The government has been encouraging these open-air food stalls to convert into formal restaurants, and as mainland China influence continues to take hold, this gritty, no-frills street food culture is slowly fading away. It really does feel like a dying tradition, but the locals are keeping it alive. Despite their decreasing numbers, people still line up at dai pai dongs every single day for a taste of the real deal.

Since we were on a food tour, we didn’t have to queue. We managed to get a table as soon as we arrived, no waiting, no fuss.

One of the most exciting parts? Watching the uncles in action as they cook your food right there in the open kitchen. Everything moves fast—you see flames flying, woks clanging, and dishes coming together in seconds. The flames are powered by jet fuel (yep, jet fuel!), which explains the iconic roar that soundtracks this particular street kitchen. The government no longer issues kerosene licenses, so seeing this kind of setup in action felt like witnessing a rare piece of old-school Hong Kong before it disappears entirely.

There is a menu, but the real charm is just telling one of the uncles what you’re in the mood for. Craving seafood? They’ll suggest what’s fresh that day. It’s all very casual, very fast, and very Hong Kong.

Every dish we tried was chef’s kiss. Huge portions, quick service, and full of flavor. My favorites? The roast pigeon (my first time trying it and now I get the hype!), Chinese broccoli, and clams. Just simple, honest cooking done right.

Final Stop: Tofu Pudding and Soy Milk

By the time we got to our final stop, I’d honestly lost count of how many dishes we’d tried. But like they say, last but definitely not least.

We ended the tour on a sweet note at yet another Michelin-rated spot (seriously, Hong Kong doesn’t miss). This time, it was all about tofu pudding and fresh soy milk. Light, delicate, and just the right amount of sweet. Such a comforting way to wrap up the food tour. 

Would I Recommend this Hong Kong Food Tour?

Absolutely! I was lucky to have Angel as my guide. She didn’t just lead us from one food stop to the next, she shared stories behind the dishes, pointed out hidden gems I never would’ve found on my own. She gave us insights into Hong Kong’s culture that made each bite even more meaningful. You can really tell she loves what she does, and that energy made the whole experience feel less like a tour and more like a foodie adventure with a friend who knows all the best spots.

And in terms of food? Let me tell you, I don’t even consider Cantonese food one of my top favorites… but this trip might’ve changed that. It’s honestly hard to choose my absolute favorite part of this tour! There were just so many incredible stops. But if I had to pick, our dai pai dong experience would be right up there. It was hands-down one of the most memorable moments.

I’d book another Hong Kong Food Tour with A Chef’s Tour just to eat there again. Set me up with a seat, hand the menu over to my guide Angel, and I’d happily let her order everything for me. No questions asked.

Do You Actually Need a Hong Kong Food Tour?

Before 2018, when I joined my very first food tour in Istanbul, I honestly thought food tours were kind of a waste of money. I mean, everything’s online, right? Why pay someone when you can just Google or nowadays, scroll through TikTok?

But here’s the thing. The internet can only take you so far. There are so many food recos out there now that it gets overwhelming. And sometimes, you try something that looked amazing on social media and end up totally disappointed.

That’s why I highly recommend joining a food tour when visiting Hong Kong. Nothing beats local knowledge, especially when it comes to food.

And honestly, it’s not just a food tour, it’s a city tour too. Join one on your first day and you’ll walk away with insider tips, food you actually want to go back for, and a solid idea of the city layout. Think of it as your delicious orientation to a new place. 🙂