What’s your familiarity and comfort level of Cantonese food? Just note that you get a wider range of Cantonese food in HK compared to SF, and the best rendition of any type is better than SF. So if you already have Cantonese food you like, we can point you to the best rendition in the city.
Here are some of my favorites:
Ming Court (Mongkok for high end dim sum). Others with view may be difficult to secure if the trip is soon. Yan Toh Heen may be closer to you- I haven’t been.
If you have enough people and have the time, consider reserving Tasting Court. Its an outstanding private kitchen.
Consider a seafood feast unlike any other in North America. If not at places like Lei Yue Mun where you buy and bring for someone to cook, then go to places like e.g. Star Seafood.
Give Chiu Chow cuisine a try. They don’t have much presence in SF other than Teo. e.g. Pak Lok is solid and steady. A bunch of them in Sheung Wan. I think there are some in Prince Edward. Braised goose, etc.
Wonton noodles- In addition to @klyeoh, there are other options such as Mak’s, Jor Lun Yau Lei (Hung Hom, close to TST), etc.
Si Chuan: San Xi Lou in Midlevels, or Si Jie in Causeway Bay
Beef brisket noodle soup:
Sister Wah (Tin Hau) / Kau Kee (sheung wan). Sun Sin in Kowloon. See this post:
Roasties:
also consider Kam’s if you are in Wanchai.
Egg tarts: Honolulu/ Tai Cheong
Are you interested in classic street dining experience of dai pai dong in the street? There are some in e.g. Sham Shui Po (So Kee) or Central (Sing Heung Yuen), Ball Kee
