Menex Cheung

Chef David Lai's creations never fail to impress. Whether it's the signature whole baked chicken rice or his ever-changing seasonal creative dishes, every plate reflects his ultimate pursuit of ingredient sourcing and perfect cooking balance. This is the place where I enjoy food with my family and truly experience unrestrained creativity. In the seven years since returning to Hong Kong, I've visited many restaurants, but Neighborhood is the only one I've been to more than ten times — not just to fill my stomach, but because I genuinely love it

A perfect representation of traditional Cantonese cuisine taken to the highest level. They strictly follow ancient methods while executing them with extreme finesse. The whole roasted suckling pig is particularly outstanding — crispy skin, tender meat, and a rich aroma — truly textbook quality. Every visit reaffirms that this is the real soul of traditional Hong Kong Cantonese cuisine

Master Kwong, owner of Chuen Min Sai Ka, used to be a Japanese chef at a five-star hotel. After switching to noodles and rice vermicelli, he still upholds professional standards. The beef brisket, beef tongue, and beef tail noodles are tender and flavourful. The fried sauce noodles are first-class, and the wonton noodles' "walking alkali" technique is also excellent

Banh Mi Chungs' baguettes are crispy on the outside, soft on the inside, with fresh, aromatic Vietnamese fillings. Their traditional sandwiches have rich layers and taste just like the ones in Vietnam