Restaurants in Hong Kong
Located in the city's SoHo district, Lotus is self-labeled as modern Thai. The front of the restaurant is open-air, making it great for watching the crowds, while the exposed brick and high ceilings are reminiscent of a big-city loft.
Owned by world-famous chef Alain Ducasse, this Michelin two-starred restaurant is located on the ground floor of the InterContinental Hotel, overlooking Victoria Harbour.
The revamped Hyatt Regency Tsim Sha Tsui houses Hugo’s, a stalwart restaurant favored by the city’s power brokers. On the menu: standards such as lobster bisque and steak tartare, prepared tableside.
This chain of uncomplicated Singapore-originated restaurants manages to do just about everything right. Feast on standards such as lobster with ginger and scallion, a near-perfect Peking duck and barbecued pork.
Located on the second floor of Cosmo Hotel Mongkok, this cinema-inspired eatery is named after the Italian film studio that produced the work of renowned director Federico Fellini.
The second outpost of London restaurateur Rainer Becker, this contemporary Japanese hot spot opened to huge fanfare in June 2007.
Located on the third level of the International Finance Center Mall, this upscale restaurant serves classic Italian fare amid panoramic views of Victoria Harbour.
The straightforward fast-food menu of Chinese comfort staples here includes congee rice porridge with chicken, fried tofu with scallions (an ideal savory breakfast), wonton soup with scallops, barbecue pork, and choy sum vegetables in hot broth.
The lonely expat from Italy needn’t look far for a taste of the homeland, since this Causeway Bay restaurant brings in fresh ingredients from Rome on a weekly basis. Diners don’t go for the ambience or presentation, as neither are emphasized.
Kowloon may not be the first place you’d expect to find Nordic seafood, but “Food, Ideas, Nightlife, Drinks, and Service” aims to provide sea-dwelling fare from Finland, Iceland, Norway, Denmark and Sweden.
Try Cantonese classics such as tea-smoked chicken and barbecued pork belly in the sleek, harbor-facing dining room.
This restaurant on the sixth floor of the Four Seasons Hong Kong has established itself as a French cuisine authority in Hong Kong, earning three Michelin stars in 2011 and 2012.
Founder Kam Shui Fai’s reputation for roasted goose began at his humble street-side food stall before the onset of World War II. From that beginning grew the business that would one day earn the chef a Michelin star three years in a row.