Dazzling neon-soaked cityscapes, fascinating ancient culture and always-on energy make Chinese cities thrilling destinations for visitors. But no trip to China is ever complete without immersing yourself into a steaming bowl of something local and delicious, reflecting the country’s extraordinarily diverse culinary landscape.

Hong Kong

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Hong Kong is one of the world’s most legendary destinations for foodies, home to Cantonese dishes that never cease to wow, from morning dim sum dumplings served out of steamy bamboo baskets to barbecue roast meats lacquered in sensational marinades.

Rùn at The St.Regis Hong Kong - Barbecued Iberico pork, honey

Rùn at The St.Regis Hong Kong

They are both on the menu at two-Michelin-star Run at The St. Regis Hong Kong, where Chef Hung Chi-Kwong is the master overseeing exquisite contemporary renditions of local favourites. His signature dish is an incredibly tender barbecued Iberico ‘char siu’ pork with honey, combining sweet and savoury flavours to stunning effect.

Overlooking Victoria Harbour and the city’s world-famous skyline, The Ritz-Carlton, Hong Kong is the world’s highest hotel. Its cuisine, too, reaches incredible heights: Chef Paul Lau Ping Lui of two-Michelin-star restaurant Tin Lung Heen has 35 years’ experience, and his celebrated double-boiled chicken soup with fish maw, served in a coconut bowl, is a brilliant rendition of an ancient Cantonese favourite – especially when your table boasts jaw-dropping views.

Tin Lung Heen at The Ritz-Carlton, Hong Kong - Double-boiled chicken soup with fish maw, served in a coconut bow

Tin Lung Heen at The Ritz-Carlton, Hong Kong

Chef Jayson Tang of Man Ho at JW Marriott Hotel Hong Kong is also acclaimed for his take on Cantonese cuisine, winning the restaurant plaudits including a Michelin star, making him one of the youngest ever Chinese chefs to do so. He calls his cuisine ‘authentic yet modern’, seen in dishes such as his stunning signature of pan-fried fish maw with almond consommé.

Man Ho at JW Marriott Hotel Hong Kong - Pan fried fish Maw with almond consommé

Man Ho at JW Marriott Hotel Hong Kong

Guangzhou

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Barely a 45-minute high-speed train ride from Hong Kong, the magnificent, historic city of Guangzhou sits on the atmospheric Pearl River. Modernity and tradition combine at every turn in this southern Chinese cultural hub where, once again, sensational Cantonese cuisine draws in diners – nowhere more so than at The Ritz-Carlton, Guangzhou.

Amidst the luxury hotel’s five restaurants, Lai Heen has been recognized as a Michelin One Star Restaurant for the 7th consecutive year since 2018. And it’s no wonder, given the restaurant’s sublime Cantonese creations including their signature Poached Lychee Chicken, or the delicate and fragrant Double Boiled Soups.

Lai Heen at The Ritz-Carlton, Guangzhou - Signature Poached Lychee Chicken

Lai Heen at The Ritz-Carlton, Guangzhou

Chengdu

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From Cantonese cuisine in the south, a trip to Chengdu in Sichuan Province promises famously flavour-packed – and occasionally fiery – cuisine so good that UNESCO named it Asia’s first ‘City of Gastronomy’. Wander the colourful markets and street food stalls, then tuck into the finest renditions of Sichuan cuisine at W Chengdu’s ZING, where the unforgettable numbing taste of Sichuan pepper features in a tantalising spread of local dishes.

Another unmissable spot is The St. Regis Chengdu and their flagship restaurant Yan Ting, a culinary hotspot where authentic Sichuan and Cantonese cuisines are served in a refined, locally inspired setting; the Dan Dan noodles are an absolute must, doused in an addictively spicy, nutty and creamy sauce. Just like the captivating cities of Hong Kong, Guangzhou and Chengdu themselves – it’ll have you coming back for more.

Chengdu's Old Town; Credit: iStock

Yan Ting at The St. Regis Chengdu - Signature seafood spicy blood curd hot pot

Yan Ting at The St. Regis Chengdu

ZING at W Chengdu - Lobster burger & caviar with spicy Hollandaise

ZING at W Chengdu