The Most Authentic Taste of Hunan in Hong Kong: Review

It’s that time of year again for big banquets and team dinners. One place I’d recommend is Hunan Weiguan.

I’ve been there so many times I can confidently say that it’s the most authentic Hunan restaurant in Hong Kong. Take it from someone who’s from the central Chinese province. You’ll get high-quality spicy dishes, and consistently so.

The restaurant became one of my favorite comfort-food places when I was homesick during Covid. Though folks can can hop on a bullet train and get all the Hunan food you want in nearby Shenzhen, which boasts the biggest Hunan population outside the province, why do so when this gem is conveniently located in the middle of bustling Causeway Bay.

My rule of thumb on Hunan cuisine is that it has to be “xia fan,” which means it pushes you to eat more rice. And this restaurant’s dishes were very “xia fan.”

For those wary of the spiciness or grease, feel free to ask for a bowl of water and rinse the food as you wish. To the chagrin of my family, I do that all the time when I am in Hunan as I left home when I turned 18. The chef owner, who sources 70% of the produce (including the chili peppers) directly from Hunan, insists on keeping the originality of the taste and refuses to tone down the spiciness to appeal to local tastes.

I went there recently with my team members on a recent Tuesday. The final bill came to around HK$2,200 for seven people. It could easily been higher but we didn’t order the most expensive dishes such as the soft-shelled turtle (I never liked it when I was a kid anyway).

The vibe: Quite low key. Like a lot of Chinese restaurants, the lighting was quite bright (no candlelit romantic dinners here). But one of my colleagues complimented the unpretentious atmosphere. Besides, when the food and drinks arrive, the conversation gets going and the atmosphere picks up anyway.

Who’s next to you: A mix of local Hong Kongers and mainlanders, with occasional westerners who heard about the place.

Can you conduct a meeting here? For sure. I like the homely ambiance, and often take people whom I believe could handle it. It’s probably not the best place to go for an ice breaker unless the person is from Hunan. If you need a bit of privacy, there are a few private rooms.

What we’d order again: Beef stir-fry is always a no-brainer. Make sure to also order the dry-braised Amur catfish, which is delightfully chewy. The coriander blends well with millet pepper, giving out a soothing fragrance. Stewed rice tofu is also a good one. But the highlight of your meal should be the steamed fish head with chopped chili. Make sure you order enough rice.

For dessert, try the rice pudding. It’s crispy on the outside and chewy on the inside, with a fermented taste of sweetness.

Need to know: Hunan Weiguan is located on the sixth floor of 33 Sharp East Street Causeway Bay. It’s in a Holiday Inn Express across the street from Times Square. There’s a corkage fee of HK$100 if you bring your own wine.