The western stretch of Hollywood Road in Sheung Wan is Hong Kong’s antiques hub—even auction houses like Sotheby’s and Christie’s go rummaging here. Anyone with even the slightest interest in Asian art should make a stop at the Asia Art Archive to read up first. As the region’s foremost nonprofit art resource, it’s an invaluable trove of knowledge, from contemporary to classical. Also book a visit to Liang Yi Museum, Hong Kong’s largest private museum dedicated to a world class collection of antiques, where you can marvel at priceless pieces of Chinese furniture from the Ming and Qing dynasties, as well as one of the finest compendiums of European bejewelled clutches, compacts and powder boxes. For contemporary art, start at the westernmost end of Hollywood Road at Contemporary by Angela Li, followed by Cat Street Gallery and Sin Sin Fine Art (on nearby Sai Street). Grab some lunch at Corner Kitchen Café—try the smoked-salmon-and-yogurt wheat wrap—or have a mixed mushroom linguine at Grassroots Pantry, a pioneer of sustainable, vegetarian cuisine. If it’s closing in on cocktail hour, have a drink at Bibo, where contemporary and street art cover every inch of the bar and restaurant, whether you’re sitting in the shadow of a giant KAWS sculpture or admiring one the Damien Hirsts in the WC. Continue along Hollywood Road towards Central, landing on Gough Street, where you’ll find age-old noodle shop Kau Kee. Be aware, locals cross town for the flat rice noodles topped with slow-cooked beef brisket, not the service. If you’re looking for meals art, downstairs you’ll find two more options. The first is Japanese dining bar Ronin, hidden behind an unmarked gray sliding door, where seats for the full seafood-heavy degustation menu are among the hardest in Hong Kong to snag (but standing-room nibbling is an option for walk-ins). Don’t miss the crab dressed with sea urchin or the impressively thorough selection of Japanese whiskies. Just down the way, the Chairman is quietly reviving the philosophy at the core of Cantonese cooking—using the freshest ingredients at their prime, and doing as little as possible to them. It charters its own fishing boats to bring in ingredients such as flower crab and creates an irresistible dish by steaming it with hua diao (yellow rice wine) and chicken fat, then layering it on top of flowing rice noodle sheets.