Hong Kong

Restaurants in Hong Kong

This city has experienced a culinary explosion and today the glut of excellent restaurants in Hong Kong can feel overwhelming. There are sleek top-floor spots with stunning city views to noisy, hole-in-the-wall noodle joints, and everything in between. One of the best restaurants in Hong Kong is the Chairman, but be sure to make reservations at least three weeks in advance. Thanks to discreet vibe, outstanding food, and reasonable prices, tables book quickly. More casual restaurants are now preparing dishes to rival those of their fancier peers. One of the best is On Lot 10, a small, unassuming French restaurant whose chef has worked alongside Alain Ducasse and prefers to shop at local markets for the seasonal ingredients he uses to prepare his dishes. But there are enough Hong Kong restaurants that everyone can find something they love to eat, whether it's Korean, Thai, Vietnamese, or Indian. Our recommendation? Stick with classic Chinese.

This Sichuan restaurant is well hidden on the sixth floor of a central district business building. It’s no secret though, since it received a Michelin Bib Gourmand in 2011. This small space has only a handful tables and minimal decor, making it clear that it's all about food, not ambience.

Similar to an American speakeasy, this gourmet Chinese restaurant is part of a local culinary tradition known as a “private kitchen,” a secretive, largely unadvertised restaurant hidden away in a nondescript location.

Money, food, and gossip fuel Hong Kong, and you can find a nice combination of the three at the Golden Valley restaurant at the Emperor Hotel, in Happy Valley.

Some say the bay was named after the British navy’s repulsing of squatter pirates, while others claim a ship inspired the moniker. Whatever the origin, this area of Hong Kong's Southern District is now home to pricey apartments, expensive restaurants, and upscale shopping.

Former organic farmer Tam Keung puts a locavore spin on rice porridge. The fish are raised in his pond and the soy sauce is house-made.

It doesn’t take much sleuthing to discover the specialty of this Causeway Bay restaurant; the name should be a giveaway to crustacean-seeking diners.

Go to the 25th floor of the Mandarin Oriental, Hong Kong, for the sweeping views and gold-plated dim sum such as Wagyu beef–and–black pepper puffs and foie gras-and-prawn rolls.

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.

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.

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.

Witness the 1940’s ambience, retro chandeliers, and gray-haired servers at the new but oh-so-old-world restaurant. Flower crab steeped in aged Chinese wine and funky minced pork–and–salted fish patties are just some of the standouts on the seasonal Cantonese menu.