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.

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.

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.

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.

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.

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.

L'Atelier de Joël Robuchon is an iconic Michelin-starred French restaurant embodying the legacy of the late "Chef of the Century" Joël Robuchon

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 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

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!

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

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)

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.

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.

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.

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.

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.