Seventh Son
The crispy chicken and the whole barbecued suckling pig at Seventh Son go back to the recipes of Chui Fook-chuen, father of the founder, Chui Wai-kwan.
Why go
Chui Wai-kwan ran the kitchen at Fook Lam Moon, the Cantonese restaurant his father Chui Fook-chuen founded, for more than five decades. The South China Morning Post calls it the tycoons' canteen.
1 He opened his own room in Wan Chai in 2013. In his seventies he still holds its kitchen to his father's rule: Never trick your customers – if you promise quality, you take the loss rather than serve anything less or inferior.
1 His son Daniel Chui Tak-yiu, the director, told Tessa Yau of the same paper in 2025 why the menu barely moves: keeping things exactly the same? That's actually much harder.
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Order the suckling pig when you book, because the kitchen needs notice.2 Jennifer Che called it the masterpiece of her 2018 dinner in this room: The skin was perfect - flat, crispy, and exquisitely cut into perfect square for us each to enjoy with our steamed bread, hoisin sauce, and accoutrements.
2 When the server brought back the rest of the pig, carved, Che found the meat tender, very flavorful, and excellent overall.
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Call ahead for the crispy chicken as well. The cooks marinate and air-dry the bird, then ladle hot oil over it again and again.5 Tatler's 2026 listing passes on its reputation: one of the kitchen's most sought-after dishes and often spoken of as among the finest in the city.
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Other cooks come at lunch for the dim sum. Danny Yip, who owns The Chairman, told the MICHELIN Guide in 2021: Seventh Son is my family's go-to place for traditional handmade dim sum.
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Order this / avoid
- Order: the whole suckling pig. The MICHELIN inspectors, 2025:
smoky and rich.
9 - Order: the deep-fried egg custard cubes, filled with custard, chicken stock and chicken fat. Che, 2018:
the cubes were delicious, having an intense chicken flavor.
2 - Order: the stir-fried fresh bamboo shoots with shrimp roe. Che, 2018:
I loved the crunchy fresh bamboo shoots and the rich umami from the shrimp roe.
2 - Order: the stuffed boneless duck. Susan Jung ate it in the first year, at the old address on Tonnochy Road, in October 2013:
The highlight of the meal was duck that had been cooked, mostly deboned and stuffed with barley, mushroom, chestnuts and salted egg yolks (HK$400).
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What locals & experts say
- Julien Royer, chef of Odette (2022):
My go-to place for dim sum is Seventh Son.
7 - Daniel Calvert, chef (2022), on his years in Hong Kong: he
would go to Seventh Son in Wanchai a lot.
8 - Jennifer Che (2018), on the siu yok (roast pork belly): "I thought it was beautifully executed, but just a tad on the dry side."2
- Award: MICHELIN one star.9
Good to know
- Booking: pre-order the suckling pig and the crispy chicken when you book, on +852 2892 2888.42
- Price: about HK$600 a head without drinks or service in October 2013, at the first address on Tonnochy Road.3
- Timing: lunch and dinner.9
- Where: 3/F, The Wharney Hotel, 57-73 Lockhart Road, Wan Chai. The family's second Seventh Son, at H Zentre on Middle Road in Tsim Sha Tsui, is a different room.910
Jeff's take (his words)
- Note: "An education in Cantonese cooking. Multiple recs"
Verdict
should-visit — Book a table in Wan Chai and order the whole suckling pig with it, since the kitchen needs notice. Chui Wai-kwan cooked at Fook Lam Moon for five decades and serves his father's dishes here unchanged. In 2013, its first year, at the old Tonnochy Road address, a meal ran about HK$600 a head before drinks.