Even in our current visual culture of bright lights and arresting colour palettes, the whole roast pig at Seventh Son Restaurant remains one of Hong Kong's most lnstagrammed dishes, rustic looks and all. Despite the proliferation of hashtags, what matters here is flavour above all else. The suckling pig is legendary for a reason: the skin is light and wafer crisp without being greasy, and the accompanying meat is juicy and tender. Kitchen staff are expert at whipping up traditional Cantonese cuisine – not for nothing did Seventh Son have outposts in Tokyo, Osaka and Shanghai. Standards abroad may not have matched the original as each dish here is meticulously crafted, showcasing to best effect the rich culinary heritage of Guangdong. Order the suckling pig, of course – but do not miss the braised Yoshihama abalone in oyster sauce or the crispy chicken, either.

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