Breakfast for me is all about convenience and comfort, and given that I live out in the boonies in Sai Kung, I always end up going to Singaling’s for their full English breakfast.

It’s nothing fancy, but the staff are helpful and friendly, the portions are massive, and they’re generally pretty flexible with substitutions and add-ons (hold the potatoes, but bring on the black pudding).

- Jacqueline Tsang, regional head of content and editor-in-chief

60 Po Tung Road, Sai Kung

When I’m starving and feeling fancy, I love a good ‘ol hotel breakfast buffet. My favourite would have to be Cafe Too at the Island Shangri-La. The selection is just so vast. Section after section of delectable treats from across the region (think all your favourite dim sum, soups, veggies and breakfast noodles), plus all the international buffet classics like pancakes, waffles and the freshest of breads.

Did I have to undo the top button of my pants afterwards? You betcha. There are literally hundreds of options to choose from, but what really sets it apart is the food presentation and how wonderful the staff are. It puts you in such good spirits for the rest of your day.

- Tara Sobti, Director, VIP content and communications

Cafe Too, Island Shangri-La, Supreme Court Road, Admiralty

Elementary HK is a delightful dog-friendly Tai Hang corner spot for those in need of some gentle weekend recuperation. The staff are friendly, the atmosphere is soft and light, and in addition to some tasty fruit smoothies, the menu features a decent mix of both healthy and decadent.

My go-to dirty eggs lies in the latter category. It is a concoction of paprika, potatoes, eggs, avocado, kidney beans, chipotle and mayo (with extra chorizo) that is the ultimate hangover cure.

- Rick Boost, Gen.T editor, Hong Kong

Elementary HK, 15-16 School Street, Tai Hang

Nothing beats a cuppa of hot Hong Kong milk tea with a dash of condensed milk (chaa zau) and Hong Kong-style French toast in the morning! So Kee at Tai Po Market Cooked Food Centre is my go-to breakfast spot for these two local staples.

Instead of deep-frying the French toast like most cha chaan tengs do, So Kee steeps the soft white bread in egg batter before pan-frying it to golden perfection. The filling is kaya jam instead of the usual peanut butter, and the French toast is topped with plenty of condensed milk and butter. If I’m feeling extra cheeky, I’d also go for the toasted pineapple bun with a sliver of butter. So Kee has changed ownership recently but I’m glad to see the new owner has been able to keep up the quality.

- Ashley Yue, project manager at Tatler Dining

Kee, Shop CFS37, 2/F, Tai Po Market Complex, 8 Heung Sze Wui Street, Tai Po

The pleasure of brunch perhaps lies in the being able to eat breakfast food past the allocated hours, which is one reason why coffee shops hold the advantage catering to breakfast lovers.

Serving up classic Aussie brunch-inspired offerings, Fine Print does a fine job of satisfying breakfast cravings with their selection of toasts, all made from freshly baked sourdough, signature roasted coffee, pastries and fresh OJ. Favourites of mine include the Ultimo Eggs or Half and Half (avocado, tomato and feta) on toast with a large Americano with oat milk. Albeit cosy and often packed, the café still has a laidback vibe, possibly pronounced by a large communal table and a varied selection of newspapers and reading materials.

While the original flagship café on Peel Street is perhaps still the most frequented, Fine Print has expanded with locations in Tai Hang, South Lane, Sai Ying Pun, and a pop-up in Wan Chai. 

- Aaina Bhargava, arts and culture editor

Fine Print, several locations

On weekdays, it’s a five-minute yoghurt and fruits situation before I hop on to a bus, so breakfasts on weekends are sacred. I love a proper sit-down breakfast at the Grand Hyatt’s Grand Café in Wan Chai while looking out the floor-to-ceiling window to watch the world go by for a peaceful and slow morning.

The restaurant is known for its breakfast buffet but I would always go for the Belgian waffles with berries and barrel aged maple syrup on the a la carte menu. While this seems a simple dish, Grand Café consistently delivers quality: the batter is rich, the waffles are dense and served at the perfect warm temperature, and the berries are always fresh, and it all goes perfectly with a cup of Hong Kong milk tea. However, for my fondest waffle memories—don’t judge—it’s got to be at Hong Kong Disneyland.

- Zabrina Lo, features editor

Grand Café, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai

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