Presenting the 25 best restaurants in Hong Kong, in alphabetical order.
8 1/2 Otto e Mezzo BombanaÂ
Umberto Bombana knows what Michelin loves and sticks to it, holding three Michelin stars since 2012. It’s the only Italian restaurant outside of Italy to win that distinction.
Amber
A French fine-dining restaurant that eschews dairy? Richard Ekkebus has never been afraid of going against the grain, earning him plenty of fans and two Michelin stars for 16 consecutive years.
Ando
Argentinian-born chef Agustin Balbi skilfully fuses his Spanish heritage and experience in Japan to create his own culinary language within a Zen-plush dining room with open kitchen.Â
Arcane
Michelin-starred Arcane turns 10 this year, with Shane Osborn winning plaudits for his unpretentious modern-European cooking using topnotch ingredients. Excellent veg options, too.
Chaat
Indian street food given the luxury treatment under the watch of Gaurav Kuthari. Think lobster champagne curry, caviar and oyster pani puri, and terrific tandooris and naan.
Caprice
Frenchman Guillaume Galliott leads a three-Michelin-starred cast in one of the most glamorous dining rooms in town. Everything is top-notch: the wine, the service, the harbor views, the superb sauces.
Estro
Southern Italian cooking never looked or tasted so good as under the deft hand of Antimo Merrone. Opt for the tasting menu to fully appreciate Merrone’s talent.
Feuille
Paris-based David Toutain’s nature-inspired and plantforward approach to French cuisine is wholesome yet satisfying—and has won the restaurant a coveted Michelin Green Star in the process.
Forum Restaurant
This three-Michelin-starred institution has been the go-to for Cantonese cuisine for more than 40 years. Abalone (and seafood) is the speciality, and it’s great for dim sum, too.
Hansik Goo
No need to fly to Seoul when you can have modern Korean fare by chef Mingoo Kang in Hong Kong. Order the fried chicken add-on to the tasting menu.
Ho Lee Fook
Loud, fun and hugely popular subterranean restaurant that delivers big time on the food front, thanks to the skill of ArChan Chan, one of the very few women running a high-end Chinese kitchen in Hong Kong.
Lai Ching Heen
Harbor views and excellent Cantonese cuisine have been the draw at this two-Michelin-starred institution for decades, with executive chef Lau Yiu Fai working there for more than 30 years.
Leela
Former Chaat chef Manav Tuli is wowing diners with his elevated Indian fare at his own venue within a mall. Come hungry for tandoori beef chop, pork pandi curry, and bone-marrow biryani.
Louise
Louise by Julien Royer of Odette in Singapore is actually two restaurants in one, with both overseen by executive chef Loic Portalier. Upstairs serves refined French fare while downstairs is ideal for drinks and a simple meal.
Mono
Sit at the stainless-steel counter for a deliciously eye-opening, palate-thrilling and unique exploration of contemporary Latin American dishes via the lens of Venezuelan chef Ricardo Chaneton.
Mora
The humble soybean gets star treatment at Vicky Lau’s temple to tofu, located on a pedestrianized street lined with antique and bric-a-brac stores.
Neighborhood
David Lai cooks comforting yet creative dishes like his salt-baked chicken rice with morels and giblets that’s won much acclaim.
Roganic
The first restaurant in Hong Kong to win a Michelin Green Star, Simon Rogan’s modern-British, farm-to-table diner is about to reopen in a new location.
Samsen
Aussie chef Adam Cliff’s formula of well-priced Thai street food like noodles, curries and stir-fries is a hit, with a new outlet recently opening.
Tate Dining Room
A pretty restaurant with artfully plated food—Vicky Lau’s French x Chinese cuisine has won her Asia’s Best Female Chef award and two Michelin stars.
The Chairman
A beacon of local and seasonal modern Cantonese cuisine. Danny Yip is the brains behind icon-status dishes such as steamed flowery crab and camphorwood smoked goose.
VEA
Vicky Cheng’s innovative fine diner that marries French technique and presentation with Chinese produce.
Whey
Barry Qwek’s dishes look European thanks to his training in French cuisine, but the flavors are Asian, as he mines his Singaporean roots for inspiration.
Wing
Book ahead for a series of meticulously crafted plates from Vicky Cheng, who applies French presentation to classic and modern Chinese dishes to outstanding effect.
Xin Rong Ji
Two words: Peking duck. Although the Hong Kong offshoot of this Shanghai big hitter specialises in seafood, it’s the crispy-skinned bird that first-timers order.
T+L tip: Reserve it in advance. 138 Lockhart Rd, Wan Chai, Hong Kong; +852 3462-3516
Discover all of our T+L Tastemakers 2024 winning bars and restaurants here.
Lede and hero image courtesy of Regent Hong Kong.
Note:
The information in this article is accurate as of the date of publication.
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Written By
Kee Foong
Born in Malaysia, raised and educated in Australia and based in Hong Kong, Kee Foong has had the privilege ..Read More
