A viral social media debate has split Hong Kong and mainland Chinese food lovers, as a list of ten local eateries deemed “absolutely irreplaceable” circulates wildly on Xiaohongshu, sparking both fervent agreement and puzzled resistance from Hong Kong residents.
The controversy began when mainland users on the popular lifestyle platform, also known as Little Red Book, posted a provocative claim: “There are several people in Hong Kong who cannot die.” The post, which went on to name ten establishments whose owners “must never close shop,” has ignited a trans-border culinary conversation that reveals the growing influence of mainland food tourism on Hong Kong’s dining landscape.
The Ten ‘Indispensable’ Spots
Heading the list is 2派克雞排 (2 Pai Ke Chicken Chop) in Mong Kok, a Taiwanese-style franchise famous for its crispy, boneless fried chicken cutlets. Mainland foodies describe the exterior as shatteringly crisp while the meat remains succulent, noting the appeal of customizable seasoning powders. The shop, located on Tung Choi Street, has drawn consistent queues since opening.
Next is 旦王 (Dan Wang), also in Mong Kok, a Hong Kong-style eatery specializing in Chongqing-style hot and sour noodles. Its fatty pork intestine dishes have developed a cult following. “The oil and fragrance of the intestines explode in your mouth—soft, sticky, and addictive,” one user wrote, adding that the shop’s broth is intensely sour and numbing.
Ann Mama, a Thai restaurant on Tung Choi Street, was described as “not to be missed” by mainland visitors. Fans praise its generous portions of grilled pork neck, tom yum soup, thick handmade shrimp cakes, and sweet-and-sour pad Thai, calling the value exceptional.
Other entries include Hemma, a small Western district café famous for its Basque cheesecake—though the shop has announced it will close permanently on December 31, 2026—alongside By the O Studio in Yuen Long, Lab Zero in Tsim Sha Tsui, and Coffee by Zion in Sai Ying Pun.
Three More ‘Must-Survive’ Restaurants
A separate Xiaohongshu user contributing to the thread named three additional establishments. Milkfill in Tsim Sha Tsui, famous for its sea salt Napoleon choux pastry, was described as having “triple texture” with mille-feuille layers, soft cream, and coconut flakes.
沙嗲王 (Satay King) earned praise for its white curry pork chop rice, with one diner claiming “one person can finish the entire portion.” Finally, 維記咖啡粉麵 (Wai Kee Coffee and Noodles) in Sham Shui Po was celebrated for its liver and beef rice noodles, with customers insisting the liver is exceptionally clean and absolutely free of unpleasant odors.
A Self-Proclaimed ‘Chinese Food Expert’ on a Mission
The most vocal mainland poster identified herself as someone with “stable income, who gained 30 jin after studying in Hong Kong” and declared herself a “Chinese food expert.” She published seven unfiltered endorsements, ending her post with a bold challenge: “If the food isn’t good, call me and I’ll apologize on the spot.”
Divided Reactions: Passion vs. Puzzlement
Supporters rushed to defend the list. “I will defend the first one with all my strength (Pai Ke Chicken Chop)!” one user wrote. “Milkfill really cannot close,” another insisted. “Dan Wang’s sour and spicy noodles are incredible.”
Yet skepticism runs equally deep. “Why don’t I recognize a single one?” asked one Hong Kong netizen, a comment that resonated with many locals. Others questioned the quality: “The Pai Ke I ate had a rock-hard crust,” one person complained, though another immediately countered, “I happen to love that hard, crispy skin.” Satay King was dismissed as “very average” by some.
A Dark Horse Emerges
Interestingly, multiple commenters argued that 雲貴香 (Yunnan Gui Xiang), a noodle shop beloved by generations of Hong Kong diners, deserved a spot on the list. “The owner of Yunnan Gui Xiang is not allowed to die for now,” one user wrote, while another added, “I’ve been eating there since childhood—I’m basically ready to buy shares.”
What This Reveals About Cross-Border Food Culture
The heated discussion highlights a growing cultural phenomenon: mainland Chinese food explorers are increasingly acting as taste arbiters for Hong Kong’s dining scene, their recommendations amplified by social media algorithms. For Hong Kong residents, some of these “must-eat” destinations remain entirely unfamiliar, reflecting the divergent dining ecosystems that exist even within the same city.
While the viral list offers a snapshot of mainland cravings—crispy fried chicken, bold Sichuan-style flavors, affordable Thai cuisine, and photogenic desserts—taste remains deeply subjective. As one user wisely noted: “These are personal opinions. Whether you’ll actually enjoy them depends entirely on your own palate.”
Next Steps for Food Explorers
For readers inspired to investigate: Most listed restaurants are concentrated in Mong Kok, Sham Shui Po, and Tsim Sha Tsui, making a self-guided food tour feasible. Reservations are recommended for Ann Mama and Milkfill, which see heavy foot traffic. Note that Hemma’s impending closure adds urgency for cheesecake enthusiasts.
Ultimately, the furor over who “cannot die” may serve as a reminder that Hong Kong’s most precious culinary assets are not just its iconic dishes, but the constant, lively debate over what makes a meal truly unforgettable.