Hong Kong is a verified mecca for dining, with over 18,000 restaurants in operation. Whether travelling to the city or residing here full time, dining out is a beloved hobby for many.
To provide you with a fine 2024 spent dining out on the best Hong Kong has to offer, follow our exhaustive guide to the 32 best restaurants in town, offering a range of both fine-dining and casual eateries, from Indian, Thai, Korean, and Japanese to French, Spanish, British, and Italian.
The best restaurants in Hong Kong
Hong Kong Cuisine 1983
Off the beaten track from Hong Kong Island’s typical foodie ‘hoods, Hong Kong Cuisine 1983 occupies a space in Happy Valley presenting fine Cantonese plates and dim sum with a creative and modern flair. Chef Silas Li leads the tasty operation.
Why you should go: traditional Cantonese flavours are elevated to a fine-dining standard, with the hospitality and complementing wine list also serving to wow diners.
What you should order: the caramelised sweet-and-sour Ibérico pork with crispy pork lard (HKD380) is a dish standard to Cantonese and overseas Chinese restaurants made extra sticky and delicious here.
Hong Kong Cuisine 1983, 1/F, Elegance Court, 2–4 Tsoi Tak Street, Happy Valley, 2893 3788
New Punjab Club
New Punjab Club was crowned the world’s first Michelin-starred Punjabi restaurant back in 2019. The Central tandoor house excels with a rich and deep menu exploring the smoky meats, seafood, and curries prevalent in the Punjab region of India.
Why you should go: indulge in fine renditions of sharing plates and tandoor-grilled proteins that are unfamiliar to the common palate but central to Punjabi cuisine.
What you should order: the masalewali chaanp (market price) is a marvel to savour, with a smoky melange of North Indian spices injecting acid and heat into the lamb chops.
New Punjab Club, 34 Wyndham Street, Central, 2368 1223, book here
Pica Pica
Occupying a corner stronghold at the edge of Sheung Wan, Pica Pica is Hong Kong’s tapas bar that dares to challenge, fusing traditional Catalan recipes with modern twists. The tapas plates and atmosphere at Pica Pica are uniquely colourful.
Why you should go: the tapas, paellas, and grilled items are authentically prepared to native Spanish standards, with recipes shared from a family lineage of the restaurant’s culinary director, Edgard Sanuy Barahona.
What you should order: the pintxo gilda (HKD25/pc) is a classic plate, awakening your taste buds with an injection of acid and salt from the anchovies and olives.
Pica Pica, Shop G & H, G/F, Kai Tak Commercial Building, 317–321 Des Voeux Road West, Sheung Wan, 2811 9880, book here
The Steak House
Housed inside recently opened Regent Hong Kong, The Steak House delivers a stellar beef programme, featuring steak cuts from six countries and a complementing hearty salad bar. This beef emporium fuses its rich history with modern flair.
Why you should go: enjoy dining alongside Hong Kong’s longest-surviving (over 40 years old) charcoal grill, which imparts a powerful, smoky touch.
What you should order: the Hanwoo striploin (HKD1,380) holds a buttery, crisp exterior that oozes with beefy juice on impact, perfect for medium-rare steak lovers.
The Steak House, G/F, Regent Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, 2313 2313, book here
The Chairman
Created as an ode to the legacy of Cantonese food and its 2,000 years of history, The Chairman has cured a legacy of its own, highlighting the luxury of one of China’s eight classic culinary styles.
Why you should go: the restaurant is the stuff of legend, presenting Cantonese recipes that render the city’s cuisine utterly unique.
What you should order: the smoked baby pigeon with Longjing tea and chrysanthemum (tasting menu) is a mighty dish that brings notes of charcoal, jasmine, and cocoa to play on the plate.
The Chairman, 3/F, The Wellington, 198 Wellington Street, Sheung Wan, 2555 2202, book here
Sumac
Recently undergoing an interior renovation and menu refresh, Sumac is a hidden restaurant and lounge that expresses the power of Lebanese produce, spices, and recipes. The menu is tangy, floral, and zesty, similar to the deep red spice for which the venue is named.
Why you should go: refined Lebanese recipes and Middle Eastern hospitality. The restaurant is located in a serene Central location, avoiding the rush of Soho.
What you should order: the chicken taouk (HKD350) is a perfect main dish to explore Lebanese spices, pairing marinated chicken breast with tangy, creamy toum (garlic sauce).
Sumac, 8 Glenealy, Central, 9594 1173, book here
Big JJ Seafood Hotpot
Big JJ Seafood Hotpot only opened in 2020 but has developed a cult following for its brash and honest approach to serving hotpot. Its tagline – “noisy, rude, overrated” – is anything but, charming guests with a convivial mood and perfect cuts of beef.
Why you should go: drinks and conversation flow over warm pots of steaming broth. It’s hard to curate such authentic vibes, and this hotpot shop aces it.
What you should order: the signature pot with pork bone, knuckle, and clam (HKD298) is a must-order for its meaty, iron-rich, and earthy flavours.
Big JJ Seafood Hotpot, G/F, Wo On Building, 9 Wo On Lane, Central, 2388 6982, book here
Roganic
Imported by Michelin-starred British chef Simon Rogan, Roganic in Causeway Bay delivers an impressive tasting menu that focuses on local, sustainable, and seasonal ingredients, helping to start a discussion on farm-to-table dining and the power of vegetables.
Why you should go: the tasting menu at Roganic reflects the greenery of Hong Kong and Asia and ranks as one of the most affordable fine-dining options in the city.
What you should order: the birch-sap-glazed truffle pudding (tasting menu) is to die for, a savoury take on traditional British bread and butter pudding featuring fermented black garlic and aged Corra Linn cheese.
Roganic, UG/F, Sino Plaza, 255 Gloucester Road, Causeway Bay, 2817 8383, book here
Cafe Bau
Cafe Bau is the invention of “Demon Chef” Alvin Leung in celebration of Hong Kong’s local farming community, a love letter to the city’s remaining vegetable, meat, and seafood producers. The tasting menus are affordable and pack a punch.
Why you should go: tangy, salty, and sweet flavours are elevated with local ingredients and brands that inject the menu with love.
What you should order: the slow-cooked oxen brisket (set menu) is made with a red wine sauce that matches the rich savouriness of the beef.
Cafe Bau, Shop 8, Podium 1/F, J Residence, 60 Johnston Road, Wan Chai, 9737 0881, book here
Chôm Chôm
Soho’s Chôm Chôm shines bright on its infamous street corner for its sharp, tangy, and Josper-powered smoky flavours and funky co*cktails. Chef Logan Hester imports his mastery earned in Hanoi over five years, crafting a menu promoting the finest of Vietnamese cuisine.
Why you should go: to enjoy long meals with robust salty, spicy, and sour flavours, along with a flow of co*cktails and bustling old-school tunes.
What you should order: the cha ca grouper (HKD228) sums up chef Logan’s culinary approach: a melange of ingredients fusing to explode with flavour.
Chôm Chôm, 58–60 Peel Street, Soho, Central, 2810 0850, book here
22 Ships
22 Ships, named after its location in the bumping Wan Chai food ‘hood, brings together a tapas menu that exposes diners to a wealth of regional selections alongside sangrias and street-style drinks popular in Spain.
Why you should go: the Wan Chai stalwart excels in curating an atmosphere that’s conducive to fun – schmoozing over strong drinks and salty bites.
What you should order: the jamón Ibérico (HKD288) evokes the sweet, umami flavours of Parmesan on the palate, complemented by a strong nutty aroma.
22 Ships, 22 Ship Street, Wan Chai, 2555 0722, book here
Aqua
Aqua routinely places high on lists for the best restaurant views in Hong Kong. Enjoy a stunning vista of the skyline, with a strong menu boasting unique Japanese and Italian plates.
Why you should go: Aqua’s high ceiling soaks up the natural light, and the awesome panoramic view of Hong Kong Island stretches from North Point to Kennedy Town.
What you should order: the charcoal-grilled black cod (HKD398) is a beautiful dish that employs the rich-umami profile of miso to elevate the honey-strong grilled cod fillet.
Aqua, 17/F, H Zentre, 15 Middle Road, Tsim Sha Tsui, 3427 2288, book here
Grissini
Enjoying a history of 35 years in Hong Kong, Grissini explores the flavours of Italy’s southern region of Campania, which is rich in food heritage. Chef Valerio Mandile serves an elegant menu that reflects seasonal changes.
Why you should go: Grissini is classy with its traditional menu and service. The staff are trained to serve with the utmost care, catering to diners’ wants and needs.
What you should order: the bottoni di bufala (HKD260) is a light dish of bottoni pasta stuffed with buffalo ricotta and mozzarella that is powered with the freshness of mint and artichoke.
Grissini, 2/F, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai, 2584 7722, book here
MONO
Led by Venezuelan chef Ricardo Chaneton, formerly of three-Michelin-starred Mirazur, MONO is a fine-dining playground in Central where Latin American fare is explored through the lens of French techniques and Asian influences.
Why you should go: Hong Kong’s leading Latin American restaurant deserves a visit to explore a region exhibited rarely in the city’s food scene.
What you should order: the Danish langoustine (HKD480) is a signature dish at MONO, with the sweetness of the shellfish accentuated with various expressions of Ecuadorian cacao.
MONO, 5/F, 18 On Lan Street, Central, 9726 9301, book here
Caprice
Caprice, led by chef Guillaume Galliot, exists in an exclusive club of no more than 150 restaurants in the world holding three Michelin stars. Deserving of a visit from afar, Caprice embraces a classic French dining experience, showcasing seasonal European ingredients.
Why you should go: to experience the pinnacle of fine French dining.
What you should order: the Land and Sea Tartare (tasting menu) is a signature ingredient-driven dish showcasing Australian Wagyu beef and French Gillardeau oyster, gilded with Kristal caviar.
Caprice, 6/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, 3196 8882, book here
CHAAT
The hard-to-book Indian restaurant at Rosewood Hong Kong is a legend in the city for infusing traditional North and South Indian recipes with a modern touch. Named after the popular Indian snacks, a meal at CHAAT involves nibbling on multiple plates and savouring all the flavours.
Why you should go: the bold and spicy flavours at CHAAT are difficult to replicate at any other fine-dining or casual Indian restaurant in Hong Kong.
What you should order: the Old Delhi butter chicken (HKD298) takes the age-old recipe and drives a rich, spiced tomato base into the curry with strong fenugreek notes.
CHAAT, 5/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, 3891 8732, book here
11 Westside
11 Westside is the brainchild of Netflix’s The Final Table’s Esdras Ochoa, a native of Los Angeles. The Mexican chef imports Mexican ingredients and ingenuity to craft a menu filled with Cali-Mex specialities. Comfort is the name of the game here.
Why you should go: 11 Westside’s tacos are brilliantly created with appropriate attention to the meaty, salty proteins showcased, with the sauces in perfect balance.
What you should order: the lamb birria (HKD158/2pcs) is a special dish rare in Hong Kong that holds braised lamb in tacos soaked in a rich consommé.
11 Westside, 1/F, The Hudson, 11 Davis Street, Kennedy Town, 9300 8068, book here
Amber
Richard Ekkebus, one of Hong Kong’s most celebrated chefs, opened Amber at The Landmark Mandarin Oriental in 2005, defining what fine-dining stands for in Hong Kong. The chef utilises seasonal ingredients and classic French cooking techniques.
Why you should go: Amber is a rarity in the Hong Kong dining scene, crafting world-class French fine-dining tasting menus for nearly two decades.
What you should order: go all out with the Full Amber Experience (HKD2,888 pp) for the best of the best of chef Richard. It includes a unique kitchen experience.
Amber, 7/F, The Landmark Mandarin Oriental, LANDMARK, 15 Queen’s Road Central, Central, 2132 0066, book here
Yardbird
A gastronomical adventure in Hong Kong cannot be complete without a visit to Yardbird, the revolutionary beak-to-tail yakitori joint founded by Matt Abergel in 2011. The drinks are served strong here, and the chook is prepared in 22 ways for your ultimate chicken joy.
Why you should go: it’s a bucket-list restaurant and a place to be seen. Go for the boozy vibe and stay for the wicked yakitori bites.
What you should order: the chicken meatball (HKD56) is a standout in the yakitori section, whilst the sweetcorn tempura (HKD130) is a “bigger” vegetarian plate that shines with its sweet crunch.
Yardbird, 154–158 Wing Lok Street, Sheung Wan, 2547 9273, book here
JJJ Korean Steakhouse
JJJ Korean Steakhouse refines the traditional Korean art of searing beef with accompanying spicy and sour sides and starters. The sleek interior is also noteworthy.
Why you should go: you have a taste for ultra-premium Hanwoo beef imported from Korea with the correct bite, fat load, and meaty aroma.
What you should order: the JJJ Premium Butcher’s Cuts (HKD480) is a solid option, offering four steak cuts including 45-day dry-aged USDA Prime rib-eye and house-marinated galbi.
JJJ Korean Steakhouse, Shop 03, G/F, The Centrium, 60 Wyndham Street, Central, 2637 8978, book here
Sushi Zo
Sushi Zo offers a unique omakase sushi experience that blends traditional Japanese techniques, ingredients, and culinary approaches with Californian-influenced Japanese cuisine. The fish is flown in daily from Japan.
Why you should go: the 12-course lunch menu is light and not overwhelming, allowing you to experience a range of umami, piquant, salty, and sour bites.
What you should order: the greeneye fish (tasting menu) is a blend of umami with a hint of miso and mint aroma from the shiso leaf, balancing the flavours.
Sushi Zo, LG1/F, Block 01, Tai Kwun, 10 Hollywood Road, Central, 2884 0114, book here
Samsen (Sheung Wan)
Head to Samsen and transport yourself to the busy world of a Thai street market, chomping on curry-seasoned, spice-attacked, and sweet-toned plates that will make you wish you were on a beach in the land of the mango.
Why you should go: Samsen’s atmosphere is magnetic, with a good balance of sound and light that makes the restaurant a prime spot for groups.
What you should order: the khao soi (HKD158) promises a bowl of goodness, with yellow curried chicken or beef, bouncy egg noodles, pickled mustard greens, and plenty of fresh herbs to match the creaminess of the broth.
Samsen, 23 Jervois Street, Sheung Wan, 2234 0080, book here
Ho Lee f*ck
If there’s a Soho restaurant to revel and celebrate life, it’s Ho Lee f*ck. Designed with colourful Cantonese-diner-inspired decor, this modern Chinese restaurant serves an array of beloved Cantonese plates, many with added heat.
Why you should go: the drinks pour liberally and the music is thumping, building a great vibe and making a visit to Ho Lee f*ck a hit with all the senses, not just on your palate.
What you should order: the Ho Lee Duck (HKD938) is the restaurant’s Peking duck signature, served with the familiar trappings and a mala beef sauce.
Ho Lee f*ck, LG/F, 3–5 Elgin Street, Soho, Central, 2810 0860, book here
Obp.
Self-titled as a Korean drinking establishment, Obp. is famed for importing the good-feeling drinking and carby “sool jib” culture of Korea to Central. An array of spicy chicken, beef, and pork plates await, with Korean co*cktails to match.
Why you should go: the hospitality inside the “Old Bailey Pocha” is warm, with the team caring about feeding you and getting you loose with good co*cktails.
What you should order: the boneless fried chicken (HKD128) is a perfect embodiment of what Korean fried chicken should be: crispy coating, tender insides, and lightly salted body.
Obp., LG/F, 3–5 Old Bailey Street, Soho, Central
Fireside
Brilliant open-fire cooking is on show at Fireside, punching beef, lamb, pork, and fish with smoky flavours coming from binchotan charcoal and lychee and apple firewood. The grillhouse delivers a jolt to the senses.
Why you should go: if you’re a fiend for seared steaks and a habitual steakhouse diner, Fireside impresses with the power of its open-air Josper cooking.
What you should order: the nine-year-old 38-day dry-aged Rubia Gallega rib-eye (HKD208/100g) is a Spanish cut that holds a plum tone to its raw insides, offering a charcoal flavour that’s magical on the tongue.
Fireside, 5/F, The Steps, H Code, 45 Pottinger Street, Central, 6610 8689, book here
Leela
Led by former CHAAT chef Manav Tuli, Leela takes diners on a unique culinary journey, exploring India’s influential empires and the flavours found embedded deep in the country’s history. The restaurant prepares meat with a sublime sweet, smoky touch.
Why you should go: fans of CHAAT and chef Manav owe themselves a visit to Leela, where he continues to serve up delicious, creative Indian dishes using premium ingredients.
What you should order: the Lucknowi tokri chaat (HKD118) features a unique edible potato basket accented with sweet and sour chutneys.
Leela, Shop 301–310, 3/F, Lee Garden Three, 1 Sunning Road, Causeway Bay, 2882 5316, book here
Testina
Testina aces the nose-to-nail approach at the fine-casual Italian restaurant, crafting a menu packed with Milanese classics and northern Italian farm-to-table dishes. Family recipes are refined to a high standard here.
Why you should go: treat yourself to an Italian meal that does not compromise on quality imported ingredients and treasured family recipes.
What you should order: the trippa fritta (HKD218) showcases fried honeycomb beef tripe with a hearty dusting of sea salt and rosemary.
Testina, 3/F, 8 Lyndhurst Terrace, Central, 2798 0668, book here
ÉPURE
Chef de Cuisine Aven Lau brings his experience from Odette in Singapore and Hong Kong’s Bâtard and BELON to serve a menu of true French classics at ÉPURE.
Why you should go: ÉPURE is elegance incarnate, satisfying those seeking premium French dining of Michelin-starred standard in Kowloon.
What you should order: the roast three-yellow chicken (tasting menu) offers golden skin and super-juicy chicken, served with ginger and scallion rice for a local touch.
ÉPURE, Shop 403, 4/F, Ocean Centre, Harbour City, 3–27 Canton Road, Tsim Sha Tsui, 3185 8338, book here
Mott 32
A Cantonese restaurant brand now beloved worldwide, Hong Kong’s Mott 32 is a star on the local dining scene for serving traditional Chinese plates, luxe dim sum, and Western-infused menus. The palace-like interior alone is worth a visit.
Why you should go: to experience the finer side of Cantonese dining, where caviar, king crab, abalone, and Wagyu beef beckon.
What you should order: the crispy triple-cooked Wagyu beef short rib (HKD595) fuses a sharp exterior bite with a delicate crispness, whilst maintaining a tender interior.
Mott 32, LG/F, Standard Chartered Bank Building, 4–4A Des Voeux Road Central, Central, 2885 8688, book here
Magistracy Dining Room
Timeless Magistracy Dining Room is housed in Hong Kong’s former magistrates’ court at Tai Kwun and embraces a rich colonial history within its elegant interior. The menus feature British classics from another time.
Why you should go: the restaurant is the closest thing to an orchestrated play set in the early 20th century, evoking the grandeur of a posh London.
What you should order: the prime rib (HKD988) is slow-roasted for six hours and encrusted in a delicious mustard and onion relish, carved tableside and served with a sharp horseradish cream.
Magistracy Dining Room, G/F, Central Magistracy, Tai Kwun, 1 Arbuthnot Road, Central, 2252 3177, book here
Chilli fa*gara
A mainstay in Hong Kong’s dining scene for 19 years and counting, Chilli fa*gara has fired up palates with its sharp “ma la tang” menu, exploring the numbing, burning, and more neutral flavours of Sichuan cuisine.
Why you should go: unlike other Sichuan restaurants, Chilli fa*gara’s tri-part menu caters to all spice lovers – and vegetarians too, with a dedicated section for plant-based dishes.
What you should order: the kung pao chicken (HKD198) is a classic Sichuan dish that harnesses a nutty aroma with the fire of red chilli and Sichuan peppercorn.
Chilli fa*gara, 7 Old Bailey Street, Soho, Central, 2796 6866, book here
jean may
This unique French restaurant, hidden alongside a Wan Chai street market, is unassuming from the outside, but inside the menu is designed in the spirit of traditional bistro dining. Every dish at jean may represents fine French cooking and produce, crafted by chef Tiff Lo.
Why you should go: this bistro is a rarity in Hong Kong for cooking French fare with imported ingredients at a competitive price point.
What you should order: the duck à l’orange (HKD368) pairs the tang and aroma of orange peel and juice with the salty, gamy flavour of aged duck.
