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.

Owner Lau Kin Wai once critiqued the work of artists; now he scrutinizes culinary art and invites diners to form their own opinion of the Cantonese fare at his Tin Hau neighborhood restaurant.

Cantonese dim sum, seafood, and Shanghai-style fare are served in the banquet-style dining room of this Wan Chai-area restaurant.

Come for the homey black-and-white-tiled space and two-inch-thick toast topped with silky, plush scrambled eggs (corned beef hash optional). Locals also love the café’s macaroni-and-ham soup for breakfast, but don’t feel obliged to follow suit.

This venue is closed.

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.

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.

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.

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.

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.