Cheung Hing Kee is a renowned Hong Kong street food spot famous for its freshly made, soup-filled pan-fried buns (Sheng Jian Bao). While the original Michelin Bib Gourmand recognition was for its Tsim Sha Tsui location, the brand's reputation for good quality and value extends to its other branches, including this cozy spot on Hong Kong Island. The buns are prepared fresh, offering a delightful contrast of crispy bottom, soft exterior, and juicy, hot filling.
Customer Perception
Customers consistently praise the deliciousness and quality of the pan-fried buns, highlighting their juicy, soup-filled interior and crispy golden bottom. The truffle bun and truffle noodles are also highly recommended. Reviewers frequently mention the friendly and attentive staff, the cozy atmosphere despite the small space, and the excellent value for money. It's considered a must-try for a quick, satisfying bite, though some note it's cash-only.
Cheung Hing Kee operates multiple locations across Hong Kong. This particular branch on Hong Kong Island maintains the brand's reputation for its signature pan-fried buns. Payment is typically cash-only.
The restaurant is suitable for a quick bite throughout the day. While some reviews mention no queues, its popularity suggests it can get busy, especially during peak meal times. It's a great option for lunch or dinner.
Awards & Recognition
Michelin Bib Gourmand • 2026
5
They definitely lived up to the Michelin Guide hype. I’ve uploaded some photos of the menu and a video of that incredible soup filling! I tried both the signature pork and the truffle buns—the bottom is perfectly crispy and golden, while the top stays soft and fluffy.
A quick tip for first-timers: Be super careful with the first bite! The soup inside is piping hot. I usually poke a small hole to let the steam out first. The truffle aroma is amazing and hits you right away. The shop is small and mostly for takeaway, but the vibe is very authentic. If you’re exploring Lyndhurst Terrace, this is a must-stop snack. Total 10/10 for flavor and texture 💕
อร่อยมากๆครับ จากนักท่องเที่ยวชาวไทย 😁
An unplanned Sunday visit on a busy HK marathon day. Greeted by friendly staff and luckily they had a bar seat available in the small eating area as I arrived. I wasn't sure what to order so went for their standard buns, a truffle bun and turnip. It's cash only and this plus a diet coke was HK$11. Can't really beat that. They do have a sign to say the soup in the buns is hot so to take a tiny bite and suck it out. These are wise words. Really tasty buns and the truffle. Well, if you like truffle then it just lifts everything. Well worth a visit for a quick bite.
Had such a wonderful experience here. Pan fried dumplings were juicy and tasty. Lovely seaweed soup especially on a cold day. We tried the truffle noodles...so good. 🤤🤤 Not much of a wait when we arrived. Tight space but it felt very cosy and comfortable. The wait staff and chefs are very friendly and attentive.
Cheung Hing Kee was one of those classic Hong Kong street food stops that immediately felt worth trying the moment you saw the pan-fried buns being made fresh in front of you. The place leans heavily into its reputation and Michelin recognition, but unlike some overhyped tourist spots, the food here actually delivered. The buns came out piping hot with a crisp golden bottom, soft fluffy exterior and juicy filling inside that made them genuinely satisfying to eat fresh on the spot.
What stood out most was the texture contrast. The crispy pan-fried base gave way to a soft bun skin and a savoury, soup-filled interior that almost felt like a hybrid between a bao and xiao long bao. The fillings were rich without being too greasy, and the sesame topping added a nice extra layer of fragrance. Simple street food at the end of the day, but very well executed and easy to see why the place became so popular. Pretty good overall and one of the more memorable snack stops from the trip.
Located in a small shop which may easily missed if you did not take notice. Small area with limited tables and no queue while we were there. Portion is sufficient though may be small for guys. The Shanghai Pan-fried buns are very good with bun juices spraying hot soup if you’re not careful. Meat is tender though the skin might be alittle thick. While this is not the Michelin Guide outlet, but it has already won hearts, minds and tummies.
