The 50 best restaurants in Hong Kong you have to try

What is it? Argentinian chef Augustin Ferrando Balbi, formerly of Japanese restaurant Haku, set up shop on Wellington Street with a concept that fuses the chef's Spanish ancestral roots with his experiences including work in Japan – the land that shaped his skills in the kitchen.

Why we love it: The restaurant takes diners on a journey through dishes that evoke a sense of nostalgia and wonderfully strange familiarity. Signatures include the sashimi course (Partir), which represents his departure from home to Japan, and an incredibly fragrant and heartwarming Caldoso rice (Sin Lola), a tribute to Balbi’s late grandmother which we can’t-stop-won’t-stop eating.

Time out tip: The bread course is something else all on its own with Spanish bread with infused whipped butter and El Poaig extra-virgin olive oil from trees that are over 1,000 years old. You'll want to try all of them, but you'll probably want to save some room.

What is it? With a name like Bȃtard, which stems from the old French word for bastard, you’re not wrong in assuming that this comfort food-inspired restaurant is more easy-going than other formal French cuisine and wine establishments in Hong Kong.

Why we love it: The restaurant recently brought on Singapore native and chef Aven Lau, resulting in more creative, standout dishes on its ever-changing menu. From a vibrantly flavoured Japanese fruit tomato tart with burrata cheese and fennel pollen on puff pastry to a fantastic Monkfish en croute that we want to keep returning to Bȃtard for.

Time out tip: The restaurant space also holds two of its own private karaoke rooms which can seat up to 15-20 people so you can sing while sipping the best wine.

What is it? Mono, helmed by Venezuelan chef Ricardo Chaneton previously of Mirazur in France and Petrus in Hong Kong, delivers contemporary French cuisine accented with refined Latin American flavours in sleek, modern surroundings. 

Why we love it: The signature dishes are all incredibly intelligent fusions of Latin American ingredients and flavours that combine the rhythm of South America with the skill and elegance of French cuisine. The tasting menu changes regularly, but our most recent highlights are Racan pigeon with a complex and layered mole, Brittany blue lobster claw, and a dessert made with their very own chocolate.

Time out tip: In a bid to help the planet, Mono has teamed up with ZeroFoodprint, an international non-profit committed to fighting climate change. In support of this initiative, they add on a 1% carbon tax to the bill to help the cause.

What is it? The new Belon reopened in an elegant space on the lower side of Elgin Street, a revamp welcoming Baltimore native and chef Matthew Kirkley at the helm of the French restaurant.

Why we love it: Anyone who has been to the original Belon will always have a soft spot for it, but Belon 2.0 does something else entirely. More sophisticated in vibe and execution of cuisine, Kirkley has pushed for more in new signatures such as a delicately dressed Turbot with beurre cancalaise, Salade Gourmande, and Cervelas en Brioche made with great precision.

Time out tip: The signage is so discreet that you may find yourself walking back and forth a few times, so just remember to look up as it’s just above Ho Lee Fook.

What is it? Helmed by chef Manav Tuli, previously head chef of Michelin-starred Tamarind in London, Chaat serves up a fresh take on classic Indian street food and elevates favourites that are drawn from a variety of colourful flavours, transporting you all across India.

Why we love it: Chaat’s warm and lively atmosphere, combined with stunning cross-harbour views, make for a unique dining experience with exceptionally well-executed dishes. Highlights include a rich and spicy pork cheek vindaloo, fragrant biryanis, and a superbly flavourful Bengali prawn curry. Their new dishes are also excellent with an Alaskan king crab tandoori and Nargisi Kofta to get your hands on.

Time out tip: To cap off this meal, and when you're in need of an internal hug, enjoy a cuppa golden chai masala, or a glass of port on their balcony, which will send warmth through your body instantly. 

What is it? Much like the original in London, renowned British chef Simon Rogan brings his celebrated sustainable cuisine to Hong Kong in the form of Roganic. It was awarded a Michelin green star (the first of its kind) this year.

Why we love it: A farm-to-table destination in its own right, Hong Kong's Roganic is made for urban-dwellers who are in need of a more refreshing, and less stiff, approach to dining.  The tasting menus always knock it out of the park with dishes such as sea urchin custard with caviar, 14 days aged duck with turnip and shiso, and their signature soda bread with whipped cultured brown butter is a stunner too.

Time out tip: To get a taste of everything, it's worth going for the full tasting menu, but their three-course business lunch is also great and incredible value for money at $320.

What is it? Awarded its second Michelin star this year, Tate is a refined yet relaxing restaurant that offers an avant-garde take on Chinese cuisine executed with French finesse.

Why we love it: Located in the heart of Sheung Wan, on Hollywood Road, Tate’s elegant and intimate atmosphere appeals as much to the sophisticated as it does to the adventurous eater. The tasting menu is designed by chef and owner Vicky Lau, where her 'Odes' to a pinpointed single ingredient creates some of the most impressive menus and dishes in Hong Kong.

Time out tip: Don't forget to save room for the Tate dessert cart. Trust me, you'll want to try everything.

What is it? Man Wah is the Cantonese restaurant of Mandarin Oriental Hong Kong which sits on the 25th floor of the hotel. Offering exquisite cuisine, including dim sum in the day, Man Wah is one of the top fine-dining Chinese restaurants in the city with a Michelin star under its belt and a stunning view of the skyline to boot.

Why we love it: Man Wah was recently given a huge makeover and the end result is absolutely gorgeous. The interior, in elegant dark azure tones, is accented with brass elements and Chinese embroidered art panels on the wall, adding a sense of refinement to the dining experience. But that's not all, the menu was also revamped with dishes that sing the song of Cantonese classics with understated elegance, all the while championing these age-old flavours and forgotten delicacies for a modern palate.

Time out tip: Seafood lovers can opt for the seemingly simple sautéed lobster cooked in a rich superior fish broth packed with flavour and umami, while those that enjoy local cuisine can try the Hakka-style braised pork belly with taro which shines a light on village cuisine in the most sophisticated manner.

What is it? Aulis is the development kitchen and chef's table inside Roganic that aims to create a more interactive dining experience with an exciting and everchanging tasting menu.

Why we love it: Driven by the seasons, thanks to relationships with local growers and suppliers as well as Simon Rogan's own farm in The Lake District, Aulis is able to tap into some incredible produce that lends fantastic flavours heightened by the skill and execution of the team. The season's highlights (as of writing) such as kohlrabi with apple, smoked eel and caviar, a pigeon and blackberry pithivier, and the most stunning coffee custard tart, are just some of the items that will send you into a satisfying well-fed stupor.

Time out tip: With only one sample menu at Aulis, you should simply trust it and enjoy it. If you love wines, the pairing offers an enhanced experience, but there is also a juice and tea pairing that works just as well.

What is it? When Café Gray Deluxe closed we all wondered what would replace the dining destination on the 49th floor of the Upper House. Salisterra, a new Mediterranean restaurant named after the Latin words for salt and earth is spearheaded by London-based American born Japanese-British chef Jun Tanaka

Why we love it: The menu, which highlights the coastal cuisines of France and Italy, is fresh and vibrant which pair well with the new boldly coloured space. Highlights include the duck agnolotti mixed with rich egg yolk, pan-fried herb gnocchi, and surprising a warm rich rice pudding.

Time out tip: They also have something called crispy FOMO potatoes, which sell out quickly. So make sure to order them as soon as you get in, or else you'll experience FOMO!

What is it? Located in the St. Regis hotel, L'Envol serves up high-end French dishes in an exquisite setting. The restaurant brings Michelin firepower too, as it's helmed by Olivier Elzer, formerly of Seasons and L'Atelier de Joël Robuchon.

Why we love it: It's always an elegant affair at L'Envol with knowledgeable staff, sommeliers, and service that is always on point. The same goes for the kitchen and the culinary prowess of both Elzer and his pastry chef Mandy Siu. Expect exemplary examples of refined French cuisine and you'll end up at L'Envol. 

Time out tip: You cannot miss either the cart for cheese or petit fours. As good as the main menu, you cannot leave without having a few bites to end the meal.  

What is it? An ingredient-driven Cantonese restaurant that offers the true flavour of Chinese food, thanks to high-quality products, in a beautifully light and delicate cuisine.

Why we love it: Lauded as Asia's and Hong Kong's best restaurant, The Chairman, which was also awarded its first Michelin star this year, is as popular as it was when it opened over a decade ago. The restaurant uses the best seasonal produce, mostly organic, and no MSG. 

Time out tip: If there’s one thing you must try it’s the steamed whole flower crab in aged Shaoxing rice wine and chicken oil, served on top of flat rice noodles which soak up all the aromatics and flavours. 

What is it? Since opening in 2018, Arbor has remained one of the most exciting restaurants in Hong Kong offering a distinct Nordic-Japanese cuisine lead by chef Eric Räty.

Why we love it: The restaurant serves innovative dishes in forest-themed surroundings – the perfect culinary getaway in the heart of Central. Dishes, such as a roasted Brittany pigeon had us all stunned, with a tender and flavourful pigeon breast encrusted in Okinawan sugar and accented with Sichuan peppercorns and a rich jus.

Time out tip: Arbor's soft, warm and pillowy brioche is hard to resist and comes paired with two types of whipped butter infused with mentaiko and kombu.

What is it? Helmed by seasoned British chef Nathan Green, meat-centric Henry is located in Rosewood Hong Kong and is every meat lover’s dream come true. The restaurant draws heavy influences from Chef Green’s countryside upbringing as well as American traditions to bring the best of Texas barbecue to the table.

Why we love it: With woodfire ovens, charcoal grills, dry-aged heritage meats, and even an in-house butcher shop on display, the restaurant transparently showcases the amount of care and attention to detail they invest in elevating the diner’s experience to another level. More than just meats, there are also dishes such as the cornbread soufflé, served with ice cream, bourbon caramel and bacon bits, that take an all American tradition and switch it up superbly.

Time out tip: You can also enjoy the steaks with their selection of sauces including house-brand hot sauce, Bloody Mary ketchup, and our personal favourite, the espresso BBQ sauce that seems to go with everything.

What is it? Sushi Shikon is Hong Kong's first three-Michelin-starred sushi restaurant which relocated to the seventh floor of The Landmark Mandarin Oriental in 2019.

Why we love it: The team at Sushi Shikon performs culinary magic with fresh, high-end ingredients procured from Japan. But this isn't only a stellar dining experience; it's a one-of-a-kind cultural experience as well: two-hour meals at an eight-seat Hinoki counter, putting sushi chef and guests in close proximity to interact over the exceptional sushi.

Time out tip: Sushi Shikon is also offering their much-loved Futomaki for pick up. Filled with Shikon's signature rice and top-quality fillings, wrapped in dried roasted seaweed.

What is it? Vicky Cheng, the visionary chef that puts Chinese-French cuisine to work, is the V in VEA (while celebrated Hong Kong bartender Antonio Lai is the A). The restaurant offers a distinct cuisine that aims to shine a light on Chinese cuisine created with French technique and execution.

Why we love it: Food-wise, there are tasting menus with six or eight courses that change regularly with the seasons. Signatures that do stay on the menu include a sea cucumber with kuruma prawn and fish maw with caviar and quinoa. What seems like odd pairings, is actually extremely well thought out. All the flavours are fine-tuned with finesse, and there's a sense of Hong Kong cuisine in every offering.

Time out tip: A vegetarian version of the menu is also available upon request, but menus can change without prior notification so make sure to let your dietary requirements known beforehand.

What is it? Écriture is a contemporary French fine-dining restaurant, helmed by chef Maxime Gilbert, with two Michelin stars under its belt. 

Why we love it: With the restaurant’s open kitchen in the centre and floor-to-ceiling windows, diners can experience stunning views to go with the French culinary art. The menu, or Library of Flavours, change with the seasons but signature highlights include the likes of a showstopping caviar and uni tart, and akamutsu, wrapped in kombu from Brittany with verbena and fresh lemon that is steamed with sake over a hot stone.

Time out tip: The degustation menu at Ècriture is a full-on experience, so come hungry and expect to leave fairly full.

What is it? The Legacy House at Rosewood Hong Kong is the hotel's Chinese restaurant offering Cantonese dishes that honour the classics.

Why we love it: The Legacy House offers fine Shunde cuisine alongside a pretty splendid view of Victoria Dockside. This classy eatery also celebrates refined Northern Chinese dishes, including Peking duck and Shanghainese dumplings, roast goose, crispy fried pigeon and turnip cake.

Time out tip: The restaurant has seven private rooms that overlook Victoria Dockside which, if you can book the room, adds something to the dining experience. There’s also an outdoor terrace if you’re a sucker for that world-famous night view.

What is it? Chef Leonard Cheung, who has worked in the likes of 8½ Otto e Mezzo Bombana and Bo Innovation, has debuted in Hong Kong with his own restaurant named Cultivate. The restaurant offers a fine-casual dining experience with interactive elements and an ever-changing tasting menu.

Why we love it: Cultivate's cuisine is driven by the season's best ingredients and is filled with unexpected flavours and unique combinations that you never would have thought of. Think banana bread and caviar, a ma la-spiced harissa with M5 Wagyu hanger, a ginger and thyme tofu fa (soybean pudding) and more.

Time out tip: The first menu focuses on spring, but will evolve slightly before changing completely and will include thematic menus focused on single colours and past food trends.

What is it? Brut, which means raw in French, refers to the raw talent, passion and materials that go into making the wine bar and restaurant. Think funky and surprising wines paired with an international menu that blends old and new with East meets West creations.

Why we love it: This contemporary restaurant serves a curated menu filled with creative pan-Asian style dishes. Think Haw Flakes candy-inspired char siu with grilled pineapple, and creamy clams in a sake-infused clam chowder-style sauce with pickled kumquat and jalapeno. The space is intimate and highlights a modest menu with interesting wines that are mostly served by the glass and will almost always leave you pleasantly surprised. It's a comfortable space with none of the frills but plenty of friends to makeover good food and wine.

Time out tip: Head chef Gavin Chin is always cooking up a storm at Brut! and he's often got something in the making which means new dishes to return for. One of which, the miso and yuzu chicken wings, originated from the team's dishwasher.

What is it? Chefs Chris Grare (Lily & Bloom) and Arron Rhodes (Gough's on Gough) teamed up to open their first joint venture, Kinship. The two serve up rustic and soulful cuisine with a New World edge in a relaxed atmosphere centred on family and relationships. 

Why we love it: The restaurant recently appointed new head chef Nelson Gonzalez, a Venezuelan-born and New York-trained talent that brings fresh ideas and dishes to the table. We're talking about a red snapper “ceviche", crispy soft shell crab, homemade cavatelli with Hokkaido scallops, and duck "char siu".

Time out tip: Weekday lunch here is a mega-deal with two or three courses for the price of $198 and $238 respectively. The meal ends with their own in-house made Hong Kong milk tea Mr Whippy ice cream. 

What is it? Somm, short for sommelier, is a casual restaurant and wine bar with a huge selection of over 1,600 Champagnes, wines, and sakes.

Why we love it: The restaurant is filled out with walnut wood which evokes a wine barrel in its design and is laid out so that the team of sommeliers – including a sake somm – can easily give you the attention you deserve. The seasonal menus are made to enhance the wine you're drinking, too. Highlights include a rather sumptuous aka uni french toast and a rich and satisfying dish of Japanese pork belly with BBQ sauce and Hakata cabbage.

Time out tip: On the weekend, try out 'Somm kind of brunch' which includes 90 minutes of free-flow from the sommelier's selection of sparkling wine and wine-based cocktails.

What is it? Headed by Kinship’s Chris Grare and Arron Rhodes, together with Christopher Tuthill (an Albuquerque native and chef), the three aim to bring old-school American BBQ to Hong Kong with Smoke & Barrel.

Why we love it: Thanks to their imported wood-fired smoker from Missouri, diners can expect smoky meats prepared in true slow-and-low style. There is also a bourbon table to wash it all down the Southern way. Menu highlights include the deeply flavoured all American brisket, Carolina pulled pork, seafood broil, jalapeño cornbread (a must order!), loaded tater tots, Mississippi mud pie and much more.

Time out tip: The restaurant also hosts regular meat smoking classes to master the southern American way of BBQ. Learn how to butcher, marinate, smoke, and cook before you taste, it's a lesson worth learning.

What is it? Chef Mingoo Kang, the chef behind two Michelin-starred Mingles in Seoul, opened his first venture outside of his native Korea, with a restaurant that brings the essence of refined Korean cuisine to Hong Kong.

Why we love it: Hansik Goo offers a well-designed tasting menu that includes traditional Korean dishes like bugak – a temple cuisine favourite with deep-fried seaweed, fish, chilli, and perilla leaf – dubu wanja Korean meatballs, Korean-style Australian wagyu beef tartare, and a rather special samgye risotto, which combines samgyetang or ginseng chicken soup with fried chicken.

Time out tip: Although the K-food here goes far beyond the normal Korean fried chicken, their version of KFC is still worth trying with its sweet and crisp yuzu-glazed exterior wrapped around juicy chicken.

What is it? Best known for its soul-warming dishes, especially those made with snake, Ser Wong Fun is a renowned Chinese restaurant which is now managed by Gigi Paulina Ng, whose great-grandparents originally opened Ser Wong Fun in 1895 in Guangdong Province. 

Why we love it: Hailed as one of the oldest and greatest Cantonese restaurants in the city (by some), Ser Wong Fun not only impresses food lovers with its exquisite selection of traditional cuisine and snake soup, but its clay pot rice is equally delicious. The pig liver sausage and chicken clay pot rice is definitely a must-try during the cold winter months.

Time out tip: The classic dishes are said to be exactly the same as the ones that were served years ago, and now, those flavours are also available via delivery and takeaway.

What is it? Tucked away in a backstreet alleyway near the end of the Lan Kwai Fong strip, Roji – named after the Japanese word rojiura, meaning alleyway – is a walk-in only restaurant and bar offering Japanese food with a touch of French influence.

Why we love it: Dishing out casual vibes with light bites and creative cocktails to the beat of old school RnB, soul, and hip hop, Roji is a fun place to dine. Food wise, the menu offers a range of dishes including plump cuts of scallop, an oily hamachi dish topped with salmon roe, grated bottarga and crispy garlic chip, and a crunchy deep-fried chicken katsu.

Time out tip: The Japanese inspired and creative cocktails go down really well too with classic highballs and a bright saketini to try at the slick bar or semi-outdoor space.

What is it? The team behind Brazilian-Japanese restaurant Uma Nota launched this Middle Eastern concept inspired by the nomadic Bedouin tribes of the Middle Eastern deserts.

Why we love it: The menu features plenty of spice-centric sharing plates as well as cocktails and mocktails crafted from seasonal produce and botanicals. The rack of lamb in za'atar oil and garlic labneh topped with pomegranate is a must-try.

Time out tip: You can also do a multi-restaurant order with Meraki for both Bedu and Uma Nota, available for local delivery or self pick-up. They also do junk and private catering.

What is it? Popular Thai restaurant Chachawan brings the Northeastern regional cuisine of Isaan to Hong Kong in a casual and relaxed setting.

Why we love it: Led by culinary couple Rungroj Chang and Narisara Somboon, Chachawan offers crowd-pleasing dishes including Gai Yang, a juicy grilled chicken thigh, and Pla Phao Glua, a whole salt-crusted seabass. Meanwhile, other signature dishes such as Goong Golae, made with tiger prawn in a dry red coconut curry and Sam Chan Tort Glua, a seriously indulgent deep-fried crispy pork belly dish served with tangy and spicy tamarind sauce, add a slight kick and even more flavour to the menu.

Time out tip: They also offer Chacha Lunch on weekdays with a selection of signature dishes like Phad Thai, Khao Pad, Gai Yung, and more, paired with a choice of Thai milk tea, Thai milk coffee, or ice lemon tea.

What is it? Bibi & Baba is serving up Nyonya, also known as Peranakan, cuisine in Hong Kong. If you know the cuisine at all, you'll know that there will be plenty of vibrant flavours, spices, and colours waiting for you at the restaurant.

Why we love it: The menu offers some favourites including laksa, crispy kueh pie tee, nasi lemak, and Penang prawn noodles, along with the more punchy, and lesser-known, flavours from assam fish, stinky bean (or petai) stir-fried with shrimp, and Ayam (chicken) braised in a spicy tamarind curry with buah keluak nuts.

Time out tip: The noodle dishes are great for lunch, but for dinner, we suggest you go with some friends so you can try a few more dishes, and mix and match these punchy Southeast Asian flavours with rice.

What is it? Thanks to chef Richard Ekkebus' vision to bring a more progressive cuisine to the forefront, Amber now benefits from an innovative menu that is not confined to labels of cuisine and instead celebrates fresh produce in flavourful and masterfully executed dishes.

Why we love it: Perfect for business lunches, intimate dinners and special occasions, Amber is the restaurant to be and be seen. A menu full of exemplary dishes such as the cold-pressed sweet Okinawan corn with Taiyouran egg yolk, seawater foam and caviar, topped with a corn tuile is simply sublime.

Time out tip: There is a mysterious Black Enigma dish that is only available with the Amber Unlimited menus. No photo taking is allowed though to ensure you are there in the moment to simply enjoy.

What is it? This restaurant has stood the test of time, and its classic style interior has remained too. Though in more recent times the cuisine showcases some really rather innovative contemporary French fare, thanks to chef Uwe Opocensky.

Why we love it: Sample dishes such as the grilled Spanish red prawn served with flavourful garum. Pair this with excellent wine – hence the name Petrus – impeccable service and a romantic atmosphere, and you have yourself the spot for popping the question.

Time out tip: The menu changes seasonally to ensure quality produce is used. Oh, and just a heads-up, the restaurant is smart casual, so make sure to wear covered shoes, shirts with sleeves and appropriate trousers for gentlemen. Ripped jeans, sports shoes, tracksuits and t-shirts are not allowed.

What is it? Neighborhood is a French-and-Italian inspired restaurant located in a discreet Man Hing Lane off Peel Street. 

Why we love it: The weekly menu, by chef and owner David Lai – of Michelin-starred Bistronomique – changes regularly, but favourites have been the salt-baked chicken cooked in yellow wine with rice and morels, along with the moreish poached pigeon eggs topped with horseradish and caviar.

Time out tip: You can pace back and forth between the art galleries and antique stores and be none the wiser to the fact the entrance to the restaurant actually sits in discreet Man Hing Lane off Peel Street.

What is it? You may have heard of high-speed sushi, but have you tried 'bullet train' Japanese BBQ? Well, now you can, kinda, thanks to the new restaurant and Japanese BBQ grill brand Wagyu Yakiniku Ichiro in Jordan.

Why we love it: While there were no actual trains involved, the new dining destination does offer unlimited Wagyu set menus (yes, that's right, you can keep eating meat for 120 minutes). Dinner at Wagyu Yakiniku Ichiro is guaranteed to be a fun experience. If not for the novelty of 'speedy' food, but the variety of choice so your palate doesn't get bored too quickly.  

Time out tip: But the free-flow doesn't end there. If you opt for all-you-can-eat salad and dessert too you can graze on a variety of salad, as well as over 40 desserts including some really great Japanese ice creams and ice bars.

What is it? Yardbird attracts diners by the hordes, thanks to being the kind of super hip izakaya/yakitori (Japanese style skewered chicken) venue that not even Tokyo denizens would roll their eyes at. 

Why we love it: It only took ten years, but Yardbird finally received a Michelin star this year. Not that it needed it, as even after a decade in the business, the restaurant is just as popular. The chicken here is treated no differently than the finest piece of toro, that is, with love and care. And it returns the favour by donating literally every part of its body including the thigh, wing, neck, liver, tail or skin.

Time out tip: To celebrate ten years of business, Yardbird is releasing ten different collaborations over the course of ten months. So watch out on Time Out for news on the events.

What is it? Modern European restaurant Arcane, with the owner and chef Shane Osborn behind it, is a cosy place, where friends, family, and business associates can be wined and dined. 

Why we love it: The offerings on the menu are solid, and Osborn does create some fab dishes that are worthy of praise. It's a space for those who understand the chef’s approach – and love it.

Time out tip: Thanks to its discreet location, Arcane enjoy a bit of peace and quiet away from the bustle of the city centre. Perfect for business lunches or even private events

What is it? After a couple of months of renovation in 2020, popular Wan Chai tapas bar 22 Ships reopened and unveiled a revamped restaurant featuring a range of traditional yet modern multi-regional tapas dishes by chef Antonio Oviedo. 

Why we love it: Their u-shaped bar set against the buzzing atmosphere is perfect for devouring their light bites, with our favourites being the marinated heirloom tomatoes ($98) and the rusa and sea urchin on toast ($180). They also have a dynamic drink menu focusing on Spanish wines, sangrias, and cocktails, making this spot perfect for casual meals to remember.

Time out tip: Save room for their creamy burnt Basque cheesecake, or for a limited time only, get a full-sized one and enjoy the intense cheesy (from the Idiazabal cheese) and charcoal burnt flavours in every bite.

What is it? Named after the Grand Hyatt's prime location, Chinese restaurant One Harbour Road is a classy Chinese restaurant offering sweeping harbour views in Wan Chai.

Why we love it: As you walk down the stairs into the main dining area, which resembles a 1930s-era Chinese mansion with views looking out onto Victoria Harbour, you'll feel an instant sense of elegance come over you. The menu features home-style cuisine with solid dim sum and dishes like their signature barbecue pork, roasted baby duck, and Boston lobster done two ways among other dishes.

Time out tip: Save room for the mango pudding.

What is it? A spin-off of the now-closed Catalunya, La Rambla is a wilder sibling, offering more avant-garde Catalan and Mediterranean cuisine that plays daringly – and deliciously – with a multitude of different flavours and textures. 

Why we love it: The restaurant occupies a bright and modern space, with a 4,200sq ft open-air deck which diners can enjoy food and drinks whilst taking in arresting views across Victoria Harbour. Tadeo's creative focus on seasonal produce is impressive and comes across in all his menus which make use of the freshest meat and seafood from both local and international regions. Highlights include josper-grilled carabineros with crispy fried egg and potatoes, and their signature jamon and tetilla cheese bikini.

Time out tip: The restaurant also has its own G&T cart which offers classic Spanish-style gin and tonics with fresh and interesting garnishes to try.

What is it? A Chinese restaurant that holds a consistent quality for all their Cantonese dishes, some of which they have become known to pair some great wines with too, thanks to their Ming Cellar, which carries over 400 wines from over 100 regions.

Why we love it: Besides the delectable dim sum, this elegant restaurant in bustling Mong Kok is known for its twist on a perennial classic: yeung chow fried rice with sea cucumber, which apparently was the way Chinese emperors preferred it.

Time out tip: Go classic Cantonese and try the nostalgically braised pomelo peel which not only is high in fibre and nutritional but is spongey soft and soaks up all the flavour of the supreme sauce.

What is it? Frantzén’s Kitchen is celebrated Swedish chef and restaurateur Björn Frantzén's first venture outside of his native land. The restaurant sits on Upper Station Street in a sleepy nook of Sheung Wan and triumphantly melds Nordic and Asian cuisines into a niche Scando concept. A simple and sleek interior has all the benefits of Scandinavian-chic without any DIY furniture.

Why we love it: Menu highlights include French toast with truffles, balsamic vinegar and aged cheese, as well as a fresh green asparagus dish made with split pea purée and fermented white asparagus sauce, morels and pistachio.

Time out tip: The restaurant is closed on Mondays but opens for both lunch and dinner from Tuesday to Sunday.

What is it? Louise, a restaurant headed by acclaimed chef Julien Royer of Odette in Singapore, is a tribute to his upbringing, championing heritage recipes born out of his nostalgia for family meals on the farm in Cantal, France.

Why we love it: The food is hearty and approachable, while the wine list is long and exceptional, and the design, devised by André Fu, is subtropical, opulent and playful all at once. The second-floor dining room offers lunch or dinner with highlights that include roasted Hong Kong yellow chicken atop Niigata rice 'en cocotte, and a stunning dessert of Tahiti vanilla mille-feuille with pear and salted caramel ice cream.

Time out tip: The ground-floor lounge serves drinks and light bites all day, and is a space worth enjoying before or after your meal, with a cocktail or glass of wine in hand.

What is it? Happy Paradise is the brainchild of Asia's Best Female Chef 2017, May Chow, who also brought us Little Bao Diner and Second Draft in Hong Kong. 

Why we love it: In this funky, neon-punctuated space, sip on Chinese-influenced cocktails, while dining on modern takes of Canto classics, such as sourdough egg waffle with bottarga whip, Australian wagyu skirt steak on thick-cut rice noodles, and a delightful mochi apple pie. 

Time out tip: Chow always rustles up dishes based on the seasons including some that require preorder such as the lobster noodles with either Boston or southern Australian lobster.

What is it? After garnering plenty of praise for her catering concept, banker-turned-chef Stephanie Wong opened a brick-and-mortar incarnation of that in form of Roots Eatery.

Why we love it: Inspired by her late grandmother, Wong plates up home-style Cantonese dishes, which are informed by her French culinary training at institutions such as Alain Ducasse’s Hostellerie De Plaisance in France and Amber in Hong Kong. Dishes are playful renditions of Cantonese classics or Chinese twists on French dishes; shrimp toast, for example, is enhanced with pickled onions, salmon roe and mint, while beef tartare gets yu kwan yick treatment with xo sauce.

Time out tip: The restaurant is fairly small so make sure you reserve a table in advance to avoid disappointment. You can do that by calling, email, or just shoot them a message on WhatsApp.

What is it? Castellana prides itself on serving up authentic Piedmont cuisine using fresh ingredients sourced from the region. So expect a range of traditional Italian dishes, including pasta, soups, fish and meat dishes, with decidedly pronounced and rich flavours in the true Piedmont fashion.

Why we love it: Led by Italian native chef Fabiano Palombini, Castellana always has some creative dishes up its sleeve, but it's their signature carbonara au koque, made up of homemade tagliolini served with 'au koque' carbonara and Vigezzo Valley cured ham, that they come for and trust us, it's always worth the calories.

Time out tip: You can also shop for the products featured on the menu at Castellana through their e-supermarket Owl of Minerva.

What is it? This Singaporean social enterprise launched in Hong Kong back in 2020 and proved to be an instant hit with Hongkongers. The hawker centre-style eatery employs disadvantaged staff with disabilities, proving to everyone that good food can also do a lot of good. 

Why we love it: The menu features Singaporean food including dishes such as laksa, chicken rice and nasi lemak. During the outbreak, the social enterprise has been helping the local community by providing warm food to shelters for the homeless, nursing homes, and have also given out food vouchers to minority groups in Hong Kong.

Time out tip: They are running a Dignity Kitchen Pay-It-Forward programme in which dinners can buy an extra meal to feed others. Simply ask to do so at the till and pin the receipt on the board for someone to pick up and use.

What is it? Hong Kong's well-known food writing father-son duo Lau Kin-Wai and Lau Chun are the ones behind Kin's Kitchen, a family-style restaurant in Wan Chai, popular for their classic Cantonese dishes.

Why we love it: The restaurant strikes a fine balance between price, quality, and consistency in their cuisine, with many seemingly simple dishes that actually carry layers of complexity and attention to detail. Must-orders include soy sauce smoked chicken and fried milk. There are even three different kinds of white rice, which possess different texture and flavour profiles, available.

Time out tip: As a bonus, their corkage policy is very reasonable for a mid-end Chinese restaurant.

What is it? Based on the Ma La Tang concept, Chilli Fagara offers Sichuan cuisine with ‘Ma’ from the Sichuan peppercorns, spicy ‘la’ and vibrant ‘tang’ dishes.

Why we love it: One of the best Sichuan restaurants in the city, Chilli Fagara offers authentic cooking based on recipes that have been passed down through the generations. The dishes are often fiery and layered with complex flavours that keep you going back for more. Some of the dishes we'd recommend include spicy dumplings, mouth-watering chicken and chilli crab.

Time out tip: The chef, Chan Kai Ying, who is looking great for her age is in her 70s and hails from Sichuan in Chongqing. She has lived in Hong Kong for about 40 years, so you can trust that you are in good hands. So if you get the chance to meet her, we're pretty sure you will be impressed.

The bars are back in town!