Foie Gras Xiao Long Bao at HK's Wang Jia Sha

The Holy Grail of XLBs: Foie Gras Xiao Long Bao

Wan Jia Sha

In a city with enough Chinese restaurants to make you feel no need to pay well for it, sometimes it is worth it to leave the hole-in-a-wall establishments in Hong Kong and venture to somewhere more, well, established. Wang Jia Sha is another import from Mainland China since 1945 offering traditional Shanghai Dim Sum favorites, and has even ventured out as far as California, making this dining spot internationally known.

Xiao Long Bao 101 at Din Tai Fung

Aahh.. the makings of a good xiao long bao are simple. Delicate dumpling wrapper, lots of soup, and a lot of bamboo steamers on a table. For Xiao Long Bao fanatics, there's one restaurant that claims fame for this soupy dumpling.

Din Tai Fung

The New York Times hailed it as the 10 best restaurants in the world in 1993. The Michelin Guide rated the chain's Tsim Sha Tsui location with 1 Michelin Star. Specializing in the Chinese soup dumpling, Din Tai Fung first started in Taiwan in 1958 as an oil company and became famous in 1980 when founder, Yang Bingyi, and his wife decided to make these soup dumplings to survive drastic business conditions. Now, there are Din Tai Fung restaurants all over Asia, and even in the United States

Eat Well Delicious Kitchen

The name of the restaurant says it all.

If you want to "Eat Well" in a "Delicious Kitchen", run to Eat Well!

For me, it's like the ultimate Hong Kong Chinese Restaurant experience minus the costly airfare ticket to get authenticity. Headed by Law Kwok Keung of Shangri La Hotel Restaurant fame, it's surely not going to disappoint.