May is hot and very humid, with the rainy season ramping up. Downpours are common, but crowds are lighter and hotel rates are lower. Unique festivals like the Cheung Chau Bun Festival add local color.
What to eat in Hong Kong in May: Seasonal delicacies
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Dim sum
Dim sum are bite-sized Cantonese dishes, from shrimp dumplings and siu mai to rice rolls and steamed cakes, usually shared over tea in the late morning. Families treat weekend dim sum as a social ritual. Try old-school trolley service at Lin Heung Tea House or budget Michelin baskets at Tim Ho Wan in Sham Shui Po.
Choosing live seafood from tanks and having it cooked to order is a classic Hong Kong experience. In coastal towns like Sai Kung, open‑air restaurants prepare steamed fish, typhoon shelter crab and clams in black bean sauce, while Temple Street’s dai pai dongs focus on stir‑fries. Prices are by weight, so always confirm cost before ordering.
Wonton noodles pair springy egg noodles with shrimp-filled wontons in a clear, fragrant broth made from dried seafood and pork bones. Locals eat it as a quick meal at any time of day. Mak’s Noodle on Wellington Street is a famous stop for compact bowls, while Ho Hung Kee in Causeway Bay offers a more modern, air‑conditioned setting.
Hong Kong-style milk tea blends strong black tea with evaporated milk, served in cha chaan teng diners and paired with snacks like egg tarts, pineapple buns and curry fish balls. Try milk tea with freshly baked egg tarts at Tai Cheong Bakery off Lyndhurst Terrace, then sample skewered fish balls from nearby street stalls in Central or Mong Kok.
Hong Kong’s bar scene ranges from casual craft beer pubs to experimental cocktail dens. Spots like Quinary in Central reinterpret local flavours such as milk tea into modern drinks, while beer bars pour local and imported brews. Prices include a service charge in many venues, and tipping beyond that is optional rather than expected.
Typhoon shelter crab is stir-fried with garlic, chili, and fermented black beans. Originally linked to fishing communities, it is now a staple of Cantonese seafood restaurants. While available year-round, it is commonly eaten during cooler evenings.
The pineapple bun contains no pineapple; its name comes from the crackled sugar crust resembling pineapple skin. Served warm with a thick slice of butter, it is a staple of Hong Kong bakeries and cha chaan teng cafés year-round.
This island festival features vegetarian days, a daytime parade where children appear to float above the crowd, and a famed midnight bun-scrambling contest on tall towers. Ferries to Cheung Chau are packed, and some guesthouses sell out. Visit earlier in the day if you prefer to avoid the most intense late-night crowds.
On Buddha’s Birthday public holiday, monasteries such as Po Lin on Lantau hold bathing-the-Buddha rituals, chanting and vegetarian feasts. Crowds travel to the Tian Tan Big Buddha, so cable car and bus lines are longer than usual. It suits travelers interested in Buddhist culture and willing to share popular sites with many local visitors.
This festival gathers stand-up comedians and improv troupes from across Asia for English and Cantonese shows, mainly based at the Fringe Club in Central. Performances range from small club sets to larger showcases. Tickets are usually event-specific and evenings can sell out, so advance booking is recommended if you have limited nights in town.
Usually held over a spring weekend at the Central Harbourfront, this outdoor festival highlights Hong Kong’s growing plant-based scene. Dozens of stalls serve vegan dishes and eco-friendly products with live music in the background. It is casual, with entry often free or low-cost, though popular vendors can develop queues at meal times.
Plan ahead: must-visit experiences for Hong Kong in May
