Yum Cha Now exists to answer one deceptively simple question: where should I go? In a city that reinvents itself block by block, the honest answer changes constantly — and most guides can't keep up.
We cover the whole of Hong Kong life: the Michelin tasting menus and the HK$28 cart-noodle stalls, the rooftop cocktail bars and the Wan Chai dive bars, the harbour-view suites and the back-alley guesthouses, the gallery openings, the hikes, the horse racing and the hidden islands. If it's worth your time in Hong Kong, we want to be the people who told you about it first — and told you the truth.
Why we started
Hong Kong is one of the most exciting cities on earth, but information about it is scattered, out of date, or written for people who flew in for a long weekend. We wanted a single, trustworthy place that treats the city with the seriousness — and the affection — it deserves. Not a listings dump: a guide with a point of view, that knows the difference between a place that's good and a place that's just well-marketed.
What we stand for
Independent
Our recommendations are ours. We don't sell coverage, and sponsored content is always clearly labelled as such.
Based in Hong Kong
Yum Cha Now is published from Hong Kong and edited by Joshua N.. It's written for people who live here, and for visitors who want to spend their time like someone who does.
Honest
We'll tell you when something is overrated, overpriced, or not worth the queue. Trust is the only thing we're really building.
Useful
Every piece is written to help you make a decision — what to order, where to sit, when to go, and what to skip.
Who is behind it
Joshua N. is the editor of Yum Cha Now. He decides what gets covered, is responsible for the facts in every article before it goes live, and is the person to write to when something is wrong. Where a guide includes his own photographs or notes from a visit, the page says so.
Email: hello@yumchanow.com
How we make Yum Cha Now
Research. Every piece starts from primary sources: the venue's or organiser's own website and social accounts, the official ticketing page, government and LCSD listings, and the press releases behind the news. We don't copy other guides, and when two sources disagree we say so or leave the detail out.
Drafting and editing. We use AI tools to help research, organise and draft. Nothing is published straight from a machine: every article is edited by a person on the Yum Cha Now editorial desk, who checks the facts against the source before it goes live and re-checks pieces that stay on the site.
Facts you can act on. Dates, prices, opening hours, MTR exits and booking links are checked against official sources and carry the date we checked them. Prices are in Hong Kong dollars. If something has changed since our last check, tell us and we'll fix it.
Pictures. Photographs supplied by venues and organisers are credited to them. Where a page uses an illustration rather than a photograph of the place itself, it says so under the picture: those images are AI-generated, they are there to set the scene, and they do not show you the room. We are replacing them with real photographs, starting with the places we visit most.
Bylines
Articles are credited to Yum Cha Now Editorial, the site's editorial desk, and every article names the editor responsible for it, Joshua N.. Pieces he wrote himself from a visit carry his name as the author. Until September 2026 our sections were written under house pen names; we retired those so that nothing on the site claims more than we can show you. Where a piece draws on a named outside contributor, we say so in the article.
Corrections & tips
We get things wrong sometimes, and we fix them quickly when we do — usually within two working days — and we keep a public corrections log. If you spot an error, know about an opening we've missed, or just want to tell us about your favourite spot, email hello@yumchanow.com or use the form.
Work with us
Interested in partnering with Yum Cha Now or reaching our Hong Kong audience? See our advertising page for details on how we work with brands — transparently, and without ever compromising our editorial independence.