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.
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
Chi Lin Vegetarian, a restaurant inside the Chi Lin nunnery in Nan Lian garden, a stunning Buddhist temple complex in Kowloon; its isolation has allowed it to develop a unique school of contemporary vegetarian Cantonese food. Its new garden restaurant abuts the Silver Strand waterfalls.
The glowing harbor from this restaurant's 28th floor window resembles a nautical Times Square with boats beating their way across the water, framed by a skyline garishly lit with the names of troubled American banks. The men’s room is already infamous.
There’s no need to settle for just one restaurant at this Kowloon food mall, part of the Wonderful Worlds of Whampoa. Across from the cruise ship-shaped Whampoa shopping center, this high-rise houses an assortment of dining options.
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 25th floor of the Mandarin Oriental offers a taste of contemporary French fare from well-known chef Pierre Gagnaire. Chef de cuisine Nicolas Boujema (a student of Gagnaire) leads the culinary efforts, earning the restaurant two Michelin stars in 2011 and 2012.
The restaurant, overlooking the harbor, serves delightful sweet barbecued pork buns, steamed rice-flour cannelloni with diced scallop and crabmeat, and crispy spring rolls with shredded chicken and the glorious zing of pickles.
At the 16-seat counter at the industrial-chic restaurant diners watch Jean Georges–trained chef Makoto Ono prepare a seven-course omakase meal in an open kitchen.
While the restaurant’s name refers to an old alley or lane, nothing could be further from reality. Dark tones, dramatic lighting, red lanterns, and panoramic views set the tone inside this 28th-floor location. The fare is northern Chinese, but made into Hutong trademarks with novel ingredients.
This airy, hushed dining room, with its plush chairs and small pond fed by a tinkling waterfall, is the place to linger over lunch in Wan Chai.