Fook Lam Moon · 福臨門
Order Online Soon Reserve a table 訂座
Established 1948 · Wan Chai

福臨門 Fook Lam Moon

Fortune and blessings come to your home.
With 70+ years of glorious history, held dear by faithful regulars as an institution in classic Cantonese cuisine.

Reserve a table Our story since 1948 →
One MICHELIN Star · Wan Chai
Signatures · 招牌菜

Four dishes our chef always recommends.

Selected by Executive Chef Chan Yau Leung as the dishes that best express the spirit of Cantonese cuisine and the brand's legacy. None require pre-ordering — except the crispy chicken, which always does.

Whole crispy chicken with shattered golden skin — Fook Lam Moon's signature dish. 01

炸子雞

Famous Crispy Chicken

The dish Fook Lam Moon is known for. A whole chicken, air-dried for hours and lowered through ladles of hot oil until the skin shatters.

Pre-order, half or whole
Baked stuffed crab shell with golden breadcrumb crust at Fook Lam Moon. 02

焗釀鮮蟹蓋

Baked Stuffed Crab Shell with Onion and Fresh Crab Meat

Founder Chui Fook Chuen's tribute to the Western kitchen of the Ho Tung family — sweet red-crab meat folded with onion, milk and breadcrumbs, sealed in the shell, deep-fried à la minute. The recipe has not changed.

Founder's recipe, unchanged
Sautéed pigeon fillet plated with caramelised Jinhua ham. 03

金華火腿煎乳鴿脯

Sautéed Fillet of Pigeon with Caramelised Jinhua Ham

A chef's knife test — the pigeon deboned and cut into thick slices, seared so the meat stays tender and juicy, lightly charred at the edges, served beside sweet-and-savoury caramelised Jinhua ham.

Once a banquet course · now à la carte
Double-boiled fish maw soup with shiitake mushroom and Shanghai cabbage. 04

花膠冬菇紹菜燉湯

Double-Boiled Fish Maw Soup with Shiitake & Shanghai Cabbage

Built on the founder's master broth — mature chicken, lean pork and five-year-old Jinhua ham. Served year-round; the banquet alternative when guests pass on shark's fin or bird's nest.

Year-round
Browse our menus · 菜單下載 →
Promotions · 推廣

What's on this season.

Seasonal menus and limited-availability dishes. Some are exclusive to one location; our concierge will arrange the booking.

April · Kowloon Bay only
四月特色推廣

Spring tasting at Kowloon Bay

A short-season menu of seasonal Cantonese plates, available for lunch and dinner through April. Dine-in only.

View promotion menu (PDF) →
Lunar New Year · 2026
開年大吉

Opening of the Year set menu

Six classic dishes for the new year — crispy suckling pig, deep-fried chicken, conpoy lotus-leaf rice, salted-egg yolk eight-treasure duck, huadiao egg-white crab claw, and sautéed pigeon with Yunnan ham.

Reserve Now →
Our Story · 本店故事

The kitchen our regulars know well.

Fook Lam Moon, Wan Chai — exterior at night
35-45 Johnston Road, Wan Chai · 灣仔本店

Fook Lam Moon started in 1948 as Fook Kee, a catering service for wealthy Hong Kong families. The name 福臨門 — fortune and blessings come to your home — came later, suggested by a regular.

In 1972, founder Chui Fook-chuen opened the first Fook Lam Moon restaurant in Wan Chai. He kept making dishes that take hours to prepare — the kind most Cantonese restaurants had stopped serving. Bird's nest congee with partridge. Bamboo pith and pigeon egg in crab roe. Wontons folded around fresh crab meat in soup.

Three generations later, the restaurant is run by his granddaughter, Janet Chui Shuk-wah.

"Everyone wants to go to the latest restaurant that has opened. That's why we have to remind people that we are still here." Janet Chui Shuk-wah · Director · 徐淑華

Hong Kong has changed a lot in 70 years. The food at Fook Lam Moon hasn't.

徐福全 · 創辦人 · 1948 Chui Fook-chuen, Founder
  1. 1948

    Fook Kee

    Chui Fook-chuen starts a catering service for wealthy Hong Kong families.

  2. 1972

    First restaurant

    The catering business becomes a restaurant. First location: Wan Chai.

  3. Later

    A second room

    A second restaurant opens in Kowloon Bay.

  4. 2018

    70 years

    Both restaurants bring back classic dishes that hadn't been served in years.

  5. Today

    Third generation

    Janet Chui Shuk-wah, the founder's granddaughter, runs the restaurant.

Locations · 分店

Two rooms in Hong Kong.

Voices · 食客的話

What our regulars say.

"Held dear by faithful regulars as an institution in classic Cantonese cuisine."
Fook Lam Moon · 福臨門
"The food was very delicate. The service was great. The employees could speak Cantonese, Mandarin and English."
Han Xu Wan Chai · Google Reviews
"Every dish was truly delicious and of excellent quality, with clients constantly complimenting the flavors. I will definitely come back."
T&B · Local Guide Wan Chai · Google Reviews
"The Crispy Chicken was done perfectly, the egg tarts was super yummy too. Service from all the staff was right up there."
Steven Man · Local Guide Kowloon Bay · Google Reviews
Read more on Google Maps · Wan Chai → Read more on Google Maps · Kowloon Bay →
Reservations · 訂座

Reserve a table

Book online at either branch. For large parties or private rooms, please email us directly.

  • Lunch11:30 – 15:00
  • Dinner18:00 – 23:00
  • Pre-orderSome signature dishes — 24 hours ahead
Private rooms & large parties Email enquiries →