HONG KONG – Mainland Chinese visitors are reshaping Hong Kong’s celebrated dining landscape, leveraging the influential social media platform Xiaohongshu (Little Red Book) to pinpoint trending eateries, creating a new wave of “internet-famous” culinary destinations. This phenomenon, which highlights everything from affordable local staples to high-end dining experiences, underscores how digital word-of-mouth is influencing tourism and consumer behavior in the city known as the ‘Gourmet Paradise.’
The platform, widely used in mainland China for lifestyle recommendations and travel tips, has shone a spotlight on 22 diverse Hong Kong restaurants, demonstrating a distinct appetite among mainland tourists for both authentic local flavors and novel, photogenic establishments. This curated selection offers a unique perspective on Hong Kong’s multicultural gastronomy, often diverging from traditional tourist recommendations.
Viral Venues Redefine Hong Kong Dining
The list of highly recommended venues spans classic Hong Kong institutions, contemporary fusion spots, and specialized regional fare. Interestingly, some establishments, while commonplace for local residents, have achieved significant viral status among Xiaohongshu users.
For instance, Red Tea Cafe (紅茶冰室), a ubiquitous local cha chaan teng, has gained unexpected popularity, particularly for its Pineapple Bun with Butter. Similarly, legacy brand Lan Fong Yuen (蘭芳園), credited with inventing the famous Silk Stocking Milk Tea, continues to attract crowds seeking its traditional Pork Chop Bun and classic Hong Kong snacks.
However, the influence is not limited to heritage spots. Modern, specialized concepts are also thriving:
- Fukuro: A lively Japanese izakaya in Soho, highly praised for its fresh sashimi, crispy tempura, and robust robatayaki, offering a bustling late-night atmosphere.
- Ma Thai (馬泰): A Thai and Malaysian fusion eatery in Causeway Bay creating buzz with its exceptionally priced “Original Lobster Laksa Explosion,” featuring a whole lobster for just HK$88.
- ○de▽ Sea Bream Ramen (鯛白湯らーめん): This trendy ramen shop is lauded for its focused menu centred on delicate sea bream broth, attracting local celebrities and mainland gourmands alike.
Heritage Meets Hype
Several time-honored Hong Kong institutions remain firmly entrenched as must-visit destinations. Kwan Kee Claypot Rice (坤記煲仔小菜) in Sai Ying Pun is dubbed the “ceiling of claypot rice” by users, known for its specialized cooking technique using a blend of three types of rice to achieve a soft texture with a crispy base. Diners are advised, however, that the dish’s authentic preparation requires a considerable wait time.
The enduring popularity of traditional Chinese desserts is evident with Kai Kai Dessert (佳佳甜品), a Michelin-recommended staple since 1979 known for its budget-friendly sweet soups. Similarly, Fong Wing Kee Satay Beef Specialist (方榮記), a six-decade-old establishment in Kowloon City, is highlighted for its rich, house-made satay hotpot broth, perfect for enjoying prime Australian and local hand-cut beef.
Even classic dim sum finds its place through new online popularity. Lin Heung Tea House (蓮香樓), with its history dating back to 1927 and famous trolley service, is now reaching a new generation of diners through its modern, 24-hour branch in Tsim Sha Tsui.
The Social Media Impact
The platform’s recommendations are driving significant foot traffic, particularly to hidden gems and local favorites that might otherwise be overlooked by international guidebooks. The list features a mix of diverse cuisines, reflecting a broader, adventurous dining palate among mainland tourists:
| Category | Establishment Highlights | Key Features |
| :— | :— | :— |
| Local Classics | Red Tea Cafe, Lan Fong Yuen, Wah Sao Cafe | Pineapple Buns, Milk Tea, All-day HK-style Breakfast |
| Specialized & Unique | Kwan Kee Claypot Rice, Ode Sea Bream Ramen, Fukuro | Traditional Cantonese claypot rice; specialized Japanese cuisine. |
| Dessert & Bakery | Bakehouse, Ohlalagout, Kai Kai Dessert | Famous for sourdough tarts (Bakehouse), French-Asian fusion pastries, and classic Chinese sweet soups. |
| Affordable Eats | Tenya (Tendon-specialist), Satay Beef Specialist | Japanese imported tempura bowls; traditional Hong Kong hotpot. |
This shift in dining trends, driven by social platforms like Xiaohongshu, emphasizes the changing dynamics of gastronomic tourism in Hong Kong. Restaurants that succeed in creating photogenic dishes and maintaining genuine quality are securing a prime position in the competitive market, catering to a sophisticated audience seeking authentic experiences curated by their digital peers rather than traditional media. As digital influence continues to grow, Hong Kong’s culinary scene remains dynamic, constantly adapting to new waves of global appreciation.