Tatler Best has announced its 2026 Best-in-Class awards, honouring 20 outstanding restaurants in Hong Kong and Macau. These awards celebrate excellence across categories like design, service, innovation, sommelier work, pastry, rising talent, new openings, and the top honour of Restaurant of the Year.

The announcement highlights Hong Kong’s role as a culinary capital blending street food and fine dining, alongside Macau’s fusion of Portuguese, Chinese, and extravagant influences.

Hong Kong Winners

Best Design: Roganic Praised for its sustainable design using reclaimed materials like broken marble, typhoon-felled timber, and recycled oyster shells. The space embodies Simon Rogan’s farm-to-fork philosophy through thoughtful, understated integrity.

Best Service: Jean-Pierre A Parisian-style bistro noted for warm, instinctive, rhythmic service that feels natural and effortless. Highlights include attentive pacing and theatrical touches like tableside chocolate pouring over profiteroles.

Rising Star: Loïc Portalier, Louise Recognised for elevating French cuisine with personal touches, such as his signature caramelised onion tart. He has expanded the offering with simple yet flavourful dishes like pineapple tomato with yellow peach and shoyu-basil dressing.

Best Sommelier: Carlito Chiu, Andō (third year running) Celebrated for his persuasive, passionate approach and ability to source rare and diverse wines (including makgeolli, Chinese yellow wines, and elusive Japanese producers). He bridges the restaurant’s Spanish-Japanese menu seamlessly for guests.

Best Pastry Chef: Kylie (Ga-in) Yang, Sol Innovative use of humble Korean ingredients like barley and rice in refined desserts, such as barley cream with Guanaja chocolate and tonka cacao ice cream. Her work brings cultural confidence and precision to the menu.

Best Innovation: Yong Fu A Ningbo cuisine specialist that confidently hosts cross-cultural collaborations (Korean, Indian, international grills) while maintaining strong traditional roots. It acts as a “culinary embassy” open to dialogue and evolution.

Best New Restaurant: Torikaze Brings Tokyo-level yakitori precision to Hong Kong using Kishu binchotan charcoal. Focuses on exploring a single bird across multiple skewers in a relaxed counter setting.

Restaurant of the Year: Wing Led by Vicky Cheng, it transforms Chinese ingredients with creativity (e.g., delicate sea cucumber spring rolls, chilli Alaskan king crab in cheung fun) while drawing from the eight great Chinese cuisines. Noted for exceptional food, warm hospitality, and making guests feel genuinely welcomed.

Macau Winners

Best Design: Hampton Court at Londoner Grand A grand, palace-inspired space by BradyWilliams featuring multiple distinct areas (Henry’s Kitchen, Tudor Lounge, Bard’s Bar) with sumptuous materials, murals, and theatrical elements.

Best Service: 8½ Otto e Mezzo Bombana Macau Exceptional tableside service with high staff-to-guest ratio, including theatrical preparations like hand-whisked Sgroppino. Intimate room with cohesive, anticipatory care.

Rising Star: Pan Sihui, Aji Delivers assured “Asian bistronomy” drawing on his multicultural background (Singapore, US training, experience in China and Cambodia). Seasonal, balanced fusion menus.

Best Sommelier: Andy Tam, MGM Cotai and MGM Macau Brings 18 years of experience with clear, consistent, globally informed wine programs tailored to multiple venues.

Best Pastry Chef: Jonathan A Duran Medina, Alain Ducasse at Morpheus (Details highlighted in the article for his impressive work.)

Best New Restaurant: House of Origin Intimate single-table concept in Galaxy Macau emphasising seasonal, heritage Cantonese ingredients with close chef-guest interaction.

Best Innovation and Restaurant of the Year: Chef Tam’s Season Chef Tam Kwok Fung follows the 24 solar terms of the Chinese calendar, changing the menu every two weeks. Highly disciplined, precise, and seasonally driven Cantonese cooking that remains cohesive and compelling year after year.