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.
Finally, Hong Kong has a premier waterfront restaurant with a view of Victoria Harbour, complete with a 270-degree panorama of Kowloon Peninsula. Ask to eat in the private upstairs dining room; it doubles as a wine cellar.
A spacious, wood-accented respite from the bustling departures area, this café offers dramatic views over the runways and the South China Sea, and live jazz music on most nights.
The menu here is worth the harrowing squeeze into the tiny dining room.
Located on the second floor of the Intercontinental Hotel, this Japanese restaurant takes its namesake from chef Nobu Matsuhisa. Japanese design elements dominate the interior, including the ceiling that resembles sea urchin texture and a cherry blossom motif at the bar.
Not all of Hong Kong’s notable restaurants are in the heart of the city; this one—famous for its fresh, reasonably priced seafood—is located in the fishing village of Sai Kung, northeast of the metropolis.
This convention center–size favorite is still everything you want: bustle, extended families, and a never-ending parade of steaming carts proferring crisp taro puffs, steamed king prawns, and chicken feet braised to a dark, burnished tan.
Sichuan fare is known to start a party (or a fire, with the proper seasoning) in your mouth, so have a glass of water at the ready before digging in at this Hung Hom neighborhood restaurant in the Whampoa Garden development.
Even if you arrive well before the 10 a.m. opening, the line will already stretch out the door. Persevere: it leads to the city’s lightest barbecued-pork buns and most supple rice-flour rolls.
In Vietnamese, Song means "to live,” and this central district restaurant gives life to Indochinese and Vietnamese fare. The interior is casual but intimate with comfortable chairs and soft light.
Soup noodles with braised brisket, sweet spices, and tangerine peel is a steal at just $2.
This extensive salad buffet is ideal for scoring healthy pre-flight nibbles. There’s plenty of self-seating for those with time to spare, while travelers on the run can grab soups and noodles, and desserts such as a Japanese-style cheesecake.
The famous Longjing tea leaves from the Hangzhou region make the stir-fried freshwater shrimp taste sweet and earthy, but the star of the show is missing from the English side of the menu—the smoked yellow croaker, an unremarkable, bottom-dwelling creature that, in the hands of the Tin Heung Lau