Hong Kong Dining Etiquette: 10 Common Errors to Avoid

The Importance of Respect in HK Food Culture

In Hong Kong, dining is more than just nutrition; it is a profound social contract. While the city’s service can often feel hurried or even blunt, it is underpinned by a deep-rooted system of respect and efficiency. For a traveler, understanding these subtle rituals—the way you pour tea, the way you hold your bowl—signals that you are not just a spectator, but a participant in the culture.

Avoiding these 10 common errors won't just keep you from being "that" tourist; it will often result in better service and a more authentic connection to the people serving the best restaurant in Hong Kong.

🥢 Chopstick Do's and Don'ts

Error #1: Standing Chopsticks

The Taboo:

Never stick your chopsticks vertically into a bowl of rice. This mimics the incense sticks offered to the dead at funerals. It is considered an omen of death and is deeply offensive to locals.

Error #2: Passing Food

The Right Way:

Don't pass food directly from your chopsticks to another person’s chopsticks. Again, this mimics a funeral ritual. Place the food on their plate or in their bowl instead.

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"When in doubt, use personal serving spoons."

The Art of Tea: Rituals You Must Know

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The Finger Tap

When someone pours tea for you, tap your index and middle fingers twice on the table. This is a silent "thank you" rooted in an ancient story of an Emperor traveling in disguise.

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Washing Bowls

In local spots, they bring a big bowl of hot water/tea. This isn't for drinking. It's for you to rinse your own bowl and chopsticks before the meal starts. Watch the locals first!

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The Refill Signal

Need more hot water in the teapot? simply tilt the lid slightly off the pot or rest it on the handle. The staff will see it and refill it without you having to wave them down.

Shared Tables & Paced Service

Space is premium in HK. If you're at a Cha Chaan Teng or local congee shop, expect Dap Toi (sharing tables). It's not rude; it's necessary. Don't linger after you've finished your food if there is a queue outside—the staff will often place the bill on your table the moment your last dish arrives. This isn't "get out," it's "we're ready when you are."

Apply these rituals at our top Dim Sum spots →

Tipping & Service Charges

Most modern restaurants include a **10% Service Charge**. If this is on the bill, no further tip is expected.

✅ Fine Dining: Leave small change or HK$50-100 if service was exceptional.

✅ Local Spots: No tip required. Rounding up to the nearest dollar is common.

✅ Taxi/Snacks: No tipping expected at all.

Etiquette FAQ

Q1. Should I tip in Hong Kong restaurants?

Only in upscale venues where a service charge isn't already included. In 90% of the city's eateries, tipping is non-existent.

Q2. Is it okay to share a table with strangers?

Absolutely. In fact, refusing to share a table when the shop is busy is seen as quite selfish. Smile, nod, and focus on your delicious congee.

Q3. How do I signal for the bill?

Catch the server's eye and make a "signing in the air" gesture with your hand. Say **"Maai Daan"** clearly.