Hong Kong Fine Dining Map

"The King of White Truffles"! Sophisticated Italian cuisine with a focus on premium ingredients and innovative techniques.

Its menu is dairy-free and less meat-centric, using local organic produce, as well as sustainably harvested seafood, and Fair Trade agricultural commodities.

Modern French dining experience with cuisine and stylish décor inspired by organic forest life, where MICHELIN-starred Executive Chef Nicolas Boutin creates a memorable gastronomic journey accompanied with curated wine and whisky pairings.

Fusing Spanish, Italian, Argentine, and Japanese influences through innovative tasting menus that reflect Chef Agustin Balbi's personal journey, featuring signature dishes like the caldoso rice "Sin Lola" as a homage to his grandmother, served in a sleek, minimalist open-kitchen space emphasizing seasonality, sustainability, and craftsmanship.

Blending Nordic and Japanese culinary philosophies, emphasizing sustainability and delicate flavors through innovative techniques like fermentation and charcoal grilling, served in a sleek, minimalist space with an open kitchen and elegant Scandinavian design.

Australian chef Shane Osborn showcases seasonal ingredients from Japan, France, and the UK through simple yet refined techniques in an open kitchen setting

Michelin-starred steakhouse blending marble and leather interiors, specializing in premium beef cuts from the US, Australia, Japan, and Korea, alongside innovative street food like ceviches, tacos, and tartares, all prepared with finesse and elegance for an unparalleled dining experience.

Visually stunning dishes such as bonito with tomato and shiso, and tai with green curry velouté are underpinned by modern techniques, melding French traditions with Asian accents.

The most AFFORDABLE 2-star Michelin restaurant, where traditional culinary boundaries are playfully broken, and innovation reigns supreme.

Caprice is one of Hong Kong's most glamorous and elegant restaurants, boasting impressive harbour views and delivering an exceptional experience with harmonious, high-calibre French cuisine featuring premium ingredients, superb techniques, and mastery of flavours.

Celestial Court is a renowned Cantonese restaurant in the Sheraton Hong Kong Hotel & Towers, celebrated for its authentic cuisine using premium ingredients, award-winning dim sum, and signature dishes like sautéed lobster with egg white and caviar, and roast suckling pig, in an elegant setting with rich wood accents and oriental charm.

Chaat is a Michelin-starred restaurant paying tribute to Indian street food, reimagining classics from across the country with finesse and modern techniques, using premium ingredients in a vibrant, social atmosphere inspired by bazaars, offering dishes like baked samosas, tandoori lobster, and curries with contemporary presentations.

Inspired by the Tang Dynasty, redefining traditional Chinese cuisine through innovative presentation, concepts, happenings, and offerings, featuring seasonal ingredients and creative tasting menus in an elegant setting with stunning Victoria Harbour views and a bar offering herbology-infused cocktails.

French fine dining restaurant embodying joie de vivre, featuring innovative tasting menus rooted in French traditions with subtle Asian influences, served in a stunning Baccarat crystal-adorned space with panoramic Victoria Harbour views and an open kitchen.

Cantonese restaurant and cultural hub blending art exhibitions with refined traditional fare using premium ingredients, featuring signature dishes like crispy skin chicken prepared by ladling hot oil over 300 times and osmanthus scrambled eggs with wok hei, in an elegant, art-filled space designed by London-based Ilse Crawford with a lush garden terrace.

French in essence but enhanced by subtle Japanese touches. The Singaporean chef honed his skills in top establishments around Europe and Asia. He ingeniously matches flavours and textures in precisely executed dishes that are not overly fancy. The two tasting menus are paired with carefully curated wines. The next-door cafe is a great spot for afternoon tea.

Modern Neapolitan cuisine, where Chef Antimo Maria Merone elevates traditional Italian flavors through innovative techniques and seasonal ingredients, featuring signature dishes like handmade bottoni pasta and red prawn panna cotta with caviar, in an elegant, André Fu-designed space inspired by Naples with open kitchen views.

Modern French cuisine with a focus on sustainability and seasonality, using farm-to-table ingredients from local and organic sources, presenting inventive dishes like Hokkaido scallop with parsnip and truffle, in a minimalist, nature-inspired setting with an open kitchen and earthy tones.

Classic Cantonese cuisine with over 70 years of history, renowned for its exquisite dim sum, traditional dishes like deep-fried crispy chicken, baked stuffed crab shell, and gourmet soup in whole winter melon, using premium ingredients and consistent quality in an elegant, traditional setting favored by elites and tycoons. Some dishes need pre-ordering.

Exceptional traditional Cantonese cuisine, particularly the iconic Ah Yat braised abalone created by the late "abalone king" Yeung Koon-yat, featuring premium ingredients like pan-seared leopard coral grouper fillet and baked stuffed crab shell, served in an elegant setting with an extensive boutique wine list.

Cantonese restaurant renowned for its traditional high-end cuisine, specializing in premium ingredients like abalone, sea cucumber, shark's fin, and bird's nest, with signature dishes such as the slow-braised Ah Yung abalone prepared for up to 20 hours and fried hump-head garoupa in a claypot, served in an elegant, relaxing dining room that has been a staple for discerning diners for over a decade.

A Hong Kong institution since 1953, Gaddi’s has continually enticed diners with its superb, Michelin-starred French gastronomy and timeless glamour. The opulent dining room, adorned with glittering crystal chandeliers and ornate mirrors provides an apt setting for Chef Anne-Sophie Nicolas’s haute cuisine and accompanying fine wines.

Sake-pairing restaurant specializing in seasonal Japanese kappo-style omakase menus with subtle Cantonese influences, where owner and sake master Shinya Goshima crafts intimate counter dining experiences using premium ingredients mostly flown in from Japan, paired with rare sakes served at precise temperatures to highlight their versatility.

Modern Korean restaurant offering a single 10-course tasting menu with add-ons, featuring creative interpretations of home-style dishes using seasonal ingredients. ‘Han’ is one, ‘Sikgoo’ is family.

[Not Fine Dining] Cantonese noodle shop founded in the 1940s, renowned for its springy wonton noodles in fresh, sweet soup, alongside expanded offerings like dim sum and classic Cantonese dishes.

Hangzhou cuisine specialist in Hong Kong, offering authentic Jiangzhe dishes with fresh ingredients imported directly from Suzhou and Hangzhou, featuring signatures like Dongpo pork, Longjing shrimp, and Hangzhou fried noodles in a traditional, elegant setting

Founded by celebrity gourmand Howard Cai, offering seasonal tasting menus that emphasize ingredient-driven innovation and scientific precision, featuring signatures like crispy sea cucumber, hot and sour noodles, and avocado dessert with bird’s nest, in an opulent, chandelier-lit space with panoramic 270° views of Victoria Harbour designed by Sir David Tang.

Top notch ingredients like sea urchin, abalone and blue lobsters are flown in daily from Japan and France. But the theatrical cooking now happens in a much bigger room, along with a private room that seats eight.

Renowned for its exquisite blend of authentic Chinese flavours and contemporary presentation, Imperial Treasure Fine Chinese Cuisine offers an extensive selection of classic Chinese dishes and scrumptious dim sum, featuring Roasted Suckling Pig with Glutinous Rice, Poached Coral Trout with Crispy Rice in Seafood Broth, and Braised Bird’s Nest with Crab Meat, every dish is meticulously prepared by our skilled culinary artisans.

[Not Fine Dining] Famous for its roast goose for over 70 years, with crispy skin, alongside dishes like silky goose blood pudding, blanched noodles tossed in goose fat, and other traditional Cantonese roasts such as char siu and crispy pork, served in a compact 30-seat space that often features queues.

Kappo-style Japanese restaurant offering an intimate, interactive counter dining experience with multi-course, season-driven omakase menus featuring both cooked and raw dishes using premium ingredients imported daily from Japan, emphasizing traditional techniques, seasonality, and rich flavors complemented by unique condiments, paired with an extensive sake selection in an elegant 8-seat hinoki counter setting.

(temporarily close until Sept 2025) L'Atelier de Joël Robuchon is an iconic Michelin-starred French restaurant embodying the legacy of the late "Chef of the Century" Joël Robuchon

Blending French traditions with selective seasonal ingredients from Europe and Asia that featurs artfully plated dishes like Hokkaido sea urchin on prawns and caviar-enhanced seafood, served in an elegant open-kitchen space with marble and wood finishes, thoughtful service, and an extensive wine list of over 800 labels.

Cantonese restaurant renowned for its refined dim sum and exquisite dishes using premium seasonal ingredients, featuring signatures like golden stuffed crab shell with crabmeat and wok-fried Kagoshima Wagyu, served in an elegant jade-inspired space with stunning Victoria Harbour views and a dedicated tea sommelier.

Shanghainese restaurant offering authentic Shanghai cuisine with a focus on seasonal specialties, featuring dishes like drunken squab, stir-fried shrimps, braised pig knuckle, and lion head meatballs.

Guangdong seafood restaurant known for its fresh, locally sourced seafood where diners can bring their own catches for the chef to prepare, featuring signature dishes like pepper salt crispy tofu, pepper salt abalone, and chili pepper crispy skin chicken (pre-order required), emphasizing authentic Cantonese flavors in a spacious, air-conditioned setting ideal for groups.

French restaurant offering heart-warming traditional cuisine reimagined with seasonal ingredients sourced locally and globally, featuring signature dishes like the roasted Hong Kong yellow chicken served with chicken fat-infused Niigata rice and green salad, in a two-storey heritage building designed by André Fu, evoking a chic colonial residence with a lounge terrace and elegant main dining room.

Cantonese restaurant offering innovative dim sum and classic dishes with premium ingredients, in a luxurious space with harbor views. On top of the main menu, seasonal offerings are also worth checking out. Enjoy the food with organic sparkling teas or ask the sommelier about wine pairings.

Cantonese restaurant offering refined classics with a creative twist, such as innovative dim sum, Cantonese barbecue, and seafood dishes like fish soup with fish maw, shrimp cake, and bamboo pith made from three kinds of fish, served in a sophisticated interior inspired by a Chinese garden featuring cascading glass chandeliers, marble moon gates, and camellia enamel art.

Cantonese restaurant renowned for its exquisite time-honoured dishes and innovative takes on classics, offering seasonal tasting menus and dim sum in an elegant neo-Chinese space with panoramic views of Victoria Harbour from the 25th floor

Diners are greeted at the door by the knockout collection in the glazed wine cellar. The lavish interior, appointed in a modern Chinese style, is equally impressive. The à la carte menu covers all the bases of Cantonese fare, including dim sum like blue prawn dumplings and Cantonese BBQ like honey-glazed char siu. Soups, seafood and fusion dishes are also popular. The lunch set menus are ideal to sample the establishment’s broad culinary span.

Reinterpreting Latin American culinary heritage through a singular seasonal tasting menu, where Venezuelan-born Chef Ricardo Chaneton fuses bold ancestral ingredients and traditions with French fine-dining techniques, emphasizing sustainability, contrasting textures, and vibrant flavors

French-Chinese restaurant dedicated to the versatility of soy, featuring hyper-seasonal tasting menus that highlight house-made soy products like milks, tofu, and fermented beans, blending European techniques with local flavors in an intimate, soothing setting inspired by textures and sustainability.

Offering a wide range of favorites from Canton, Shanghai, and Beijing regions, featuring an extensive selection of the best ingredients from the freshest seafood to homemade Dim Sum, the finest Kobe & Wagyu Beef, and the 42-day Apple Wood Roasted Peking Duck regarded as the best in Hong Kong

Kappo-style Japanese restaurant embodying the "shun" philosophy, where Chef Teruhiko Nagamoto crafts monthly changing tasting menus highlighting peak-seasonal ingredients at their freshest, delivered through interactive counter dining with meticulous techniques like dashi preparation and elegant plating

Casual European based, with focus on simplicity and best quality seasonal ingredients.

Grillhouse celebrating the post-colonial era of Pakistan and India, offering dynamic Punjabi cuisine with meat-centric dishes like goat seekh kebab, keema pau, Mughal Room Makhani butter chicken, and laccha paratha, prepared with premium proteins in restored tandoor ovens

Contemporary Italian omakase restaurant blending Italian traditions with Asian influences, particularly Japanese seafood, offering seasonal tasting menus that honor high-quality ingredients from small suppliers worldwide

The smart minimalist dining room dotted in Italian furniture provides the perfect foil for elegant Italian classics, whose flawless craftsmanship showcases the head chef’s Sicilian roots and premium produce. The house-made pasta, like red prawn linguine, is simply unmissable!

Cantonese restaurant specializing in Shunde cuisine, offering homely, nostalgic dishes like stir-fried glutinous rice, snake soup, ginger-scallion fish belly pot, and strawberry sweet-and-sour pork ribs, using premium seasonal ingredients in a simple, family-run setting that attracts celebrities and locals alike.

Contemporary French restaurant perched on the 56th floor, offering breathtaking Victoria Harbour views and ingredient-driven haute cuisine with modern techniques, featuring seasonal dishes like grilled Spanish red prawns and venison Wellington, complemented by an extensive wine cellar with over 1,900 labels including rare Château Pétrus vintages.

Contemporary French restaurant inspired by the ocean, where Chef Mauro Colagreco's sustainable gastronomy shines through seafood-led tasting menus using premium global and local seasonal ingredients, finessed with innovative French techniques and house-made sauces.

Southern French restaurant where owner-chefs Adrien Castillo and Romain Dupeyre revisit their culinary roots through modernized heirloom recipes crafted with seasonal produce from France and Hong Kong

Modern British restaurant embodying Chef Simon Rogan's farm-to-table philosophy, offering innovative sharing-style set menus with seasonal, locally sourced ingredients emphasizing zero-waste practices, featuring dishes like dry-aged Guangdong duck glazed in 100-flower honey and maitake mousse with Wagyu ox tongue, in a sustainable, eco-conscious space designed with upcycled materials and local reclaimed wood.

Cantonese restaurant led by Chef Hung Chi-Kwong, where seasonal ingredients from around the world are meticulously prepared using traditional methods and presented with modern refinement, featuring exquisite dishes like wok-fried crab claw with dried shrimps, spring onion, and layered bean curd sheet.

Kappo-style Japanese restaurant offering seasonal set menus prepared at an open stage kitchen, where Chef Ryota Kanesawa unveils the potential of premium global ingredients through high-quality cooking, featuring dishes like Omi Wagyu katsu with black truffle and egg confit, donabe rice courses, and sake pairings from the restaurant's own distribution, in a stylish space with expansive views, designer furniture, and artisan tableware.

Contemporary Indochine Vietnamese restaurant specializing in wood-fired cooking, offering 8- or 10-course tasting menus with bold, story-driven dishes like Hoi An poulet made with dry-aged local three-yellow chicken and bún bò Huế with premium black Angus beef, emphasizing regional Vietnamese flavors infused with French influences and fresh, seasonal ingredients. (Sếp means "Chef" or "Boss" in Vietnamese)

Cantonese restaurant specializing in traditional Guangdong cuisine, renowned for its barbecue meats like smoky and rich roast suckling pig, deep-fried egg custard with chicken kidney, and steamed beef patty with dried tangerine peel, using premium seasonal ingredients.

Cantonese restaurant that has been a reliable favourite for classic Cantonese cuisine for over 40 years, lavishly decorated in auspicious red and gold with traditional motifs imported from China.

Cantonese restaurant offering traditional specialities and inspired dim sum in an elegant Art Deco-inspired space with stained-glass windows, featuring elaborate dishes like braised bird’s nest soups, roasted Peking duck, and wok-fried Kagoshima beef, paired with artisanal teas from resident Tea Masters and signature condiments including the world-famous XO chilli sauce originated here.

Traditional Shunde Cantonese cuisine, bringing private club recipes to the public through personalized banquet-style menus curated seasonally, featuring signatures like roasted fried pigeon, preserved meat with glutinous rice, and pork lard roll with meat.

Cantonese restaurant that has been a reliable favourite for classic Cantonese cuisine for over 30 years, lavishly decorated in auspicious red and gold with traditional motifs imported from China

Cantonese restaurant synonymous with top-quality cooking, sparing no effort to ensure every menu item excels, with an experienced team famous for deft handling of gourmet dried seafood like abalone.

Edomae-style sushi restaurant offering an authentic omakase experience, where the team supervised by Chef Takashi Saito crafts exquisite nigiri using the freshest seasonal seafood hand-picked daily from Tokyo’s Toyosu Market and flown to Hong Kong, paired with specially prepared rice from Akita and Nagano cooked in Kagoshima spring water and dressed in a unique vinegar blend, in an intimate cypress counter setting with stunning views.

Edomae-style sushi restaurant offering an intimate omakase experience at an eight-seat hinoki counter, using the freshest seasonal seafood flown daily from Tokyo's Toyosu Market, emphasizing traditional techniques like fish aging for enhanced umami and pristine flavors.

Edomae-style sushi restaurant offering an intimate omakase experience with the freshest seasonal seafood flown daily from Tokyo's Toyosu Market, featuring Yamagata rice dressed in a special red vinegar blend for optimal acidity, signature seasonal dishes like live baby cuttlefish (available only two weeks a year), and a focus on wild-caught Japanese fish.

Cantonese restaurant renowned for its authentic imperial-inspired cuisine using premium seasonal ingredients, featuring signature dishes like stir-fried fresh lobster with spring onions, red onions, and shallots, baked stuffed crab shell with crab meat and onion, and double-boiled Silkie chicken soup with dried scallop and abalone.

Innovative French restaurant with Japanese influences, where Chef Hideaki Sato's mantra of "pure, simple and seasonal" shines through in a highly season-driven tasting menu featuring top-notch ingredients mostly from Japan, complemented by addictive in-house sourdough and cultured butter, in an intimate setting that embarks diners on a culinary journey.

Blending French and Chinese influences through innovative tasting menus like the "Ode to Ingredients" series, where each dish tells an edible story highlighting seasonal, locally sourced elements with artistic plating and precise techniques in an intimate, elegantly feminine setting adorned in neutrals, gold, and muted pinks.

Italian trattoria inspired by Milanese dining, championing a nose-to-tail philosophy with authentic, modern dishes using every part of the animal, from signature pig’s head and tripe to homemade tagliatelle with duck ragù, served in a nostalgic 1970s-style setting with mustard-yellow walls and olive-green furnishings.

Renowned for its ingredient-driven cuisine, sourcing organic produce from local suppliers and fishermen, emphasizing traditional techniques with modern interpretations using seasonal, sustainable ingredients in an elegant, plant-filled space that highlights authentic flavors.

The Chinese Library showcases Hong Kong’s favourite dishes from the diverse culinary regions of China. Located in the East wing of Tai Kwun’s restored 170-year-old neo-classical Police Headquarters building, the restaurant is decorated with hues of emerald. Enjoy signature Chinese delicacies in the glorious and reminiscent dining room, and drinks on the verandahs overlooking the main courtyard of Tai Kwun.

Cantonese restaurant honoring the Cheng family heritage, specializing in refined Shunde (Shun Tak) cuisine with intricate techniques balancing taste and texture, featuring dishes like minced fish soup, pan-fried fish head, wok-fried lobster with egg and conpoy, and deep-fried spicy beef, using premium local and seasonal ingredients sourced directly from fishermen, artisans, and farms, served in an elegant space with breathtaking Victoria Harbour views and seven art-filled private dining rooms inspired by Dr. Cheng Yu-Tung's life milestones.

Renowned for its innovative dim sum, signature honey-glazed Iberian pork char siu, and double-boiled chicken soup with fish maw in coconut, blending traditional techniques with premium seasonal ingredients in an elegant, red wood-veneered setting.

Southern Italian cuisine, offering refined dishes with bold flavors using premium seasonal ingredients, complemented by panoramic views of Victoria Harbour from the 102nd floor.

Italian restaurant dedicated to truffles, where Chef Umberto Bombana showcases seasonal varieties through innovative tasting menus featuring premium ingredients like white truffles from Alba and black truffles from Périgord, blended with Italian classics such as handmade pasta and risottos, in an elegant, intimate setting inspired by the luxurious world of truffles.

VEA is a Michelin-starred fine dining restaurant pioneering "Chinese x French" gastronomy, where Executive Chef Vicky Cheng fuses classic French techniques with seasonal Chinese and local Hong Kong ingredients, crafting the tasting menu that narrates stories of the city's vibrant food culture, childhood memories, and innovative flavor harmonies in an elegant open-kitchen setting with harbor views.

Modern European cuisine infused with influences from head chef Barry Quek's native Singapore, emphasizing zero-waste philosophy, local sustainable sourcing, and childhood-inspired flavors like buah keluak brioche and Maoshan Wang durian ice cream.

Wing reinterprets the eight great Chinese cuisines through innovative, seasonal tasting menus using premium local ingredients and European techniques, offering an elegant dining experience in a serene, jade-toned space with harbor views and exceptional hospitality.

Specializing in Taizhou cuisine, emphasizing the natural flavors of premium seasonal ingredients with minimal seasoning, featuring signature dishes like braised wild-caught yellow croaker from the East China Sea, deep-fried conger eel, and tableside-carved Peking duck, in an elegant setting with bonsai plants and polished service.

[Not Fine Dining] Cantonese roast meats specialist founded in 1957, renowned for its glistening roast goose prepared through a meticulous 20-step process using a secret marinade, resulting in paper-thin crispy skin and juicy meat, best enjoyed over lai fun noodles or rice with a drizzle of goose fat, alongside other offerings like char siu, roast pork belly, and soy-marinated chicken

Cantonese restaurant renowned for its refined traditional fare, including exquisite dim sum, barbecued meats, stir-fries, and slow-boiled soups that highlight natural flavors of premium seasonal ingredients, served in a moody, elegant dining room inspired by 1920s Shanghai taverns with dark wood panels and amber-stained glass, offering private rooms for banquets and seasonal specials for health benefits.

Shanghainese restaurant that has been a household name for over two decades, offering subtle and expertly balanced cuisine drawing from Shanghai and neighboring Jiangsu and Zhejiang provinces, with specialties like drunken chicken, stir-fried river shrimps, and cold appetizer sliced pork dressed in garlic sauce featuring springy, paper-thin pork balanced by garlic and soy, served in a two-floor space with a modern take on 1930s Shanghai charm.

Traditional Cantonese cuisine with modern twists, where the owner focuses on sourcing premium ingredients and skill development for delicately refined classics like silky crispy salted chicken and umami-rich sautéed lobster with sea whelk, water chestnut, and crispy conpoy.

Ningbo cuisine restaurant, the first Hong Kong outpost of the Shanghai-based brand, featuring fish-centric menus with fresh East China Sea seafood shipped daily and local produce, offering authentic yet complex dishes like raw mud crab marinated in wine, ginger, and coriander, in an elegant space with wave-like crystal chandeliers and glass fish decorations.

Run by a group of Hongkongers of Zhejiang descent, this traditionally furnished restaurant boasts universal appeal. On the menu, Zhejiang delicacies rub shoulders with Shanghainese specialities. Make sure you pre-order ‘snatched tiger tails’ – seared swamp eel in a brown sauce that reveal exquisite knife work and a springy texture. Also check out the seasonal dishes and excellent buns and pastries. Friendly, unobtrusive service.