The 50 best restaurants in Hong Kong you have to try

What is it: Cristal Room is a sophisticated French fine dining restaurant created through a collaboration between French celebrity chef Anne-Sophie Pic and luxury crystal house Baccarat. Situated on the 44th floor of Forty-Five, it offers a luxurious setting designed by the prestigious architecture and interior design studio Gilles et Boissier.

Why we love it: With its stunning panoramic view of Hong Kong's Victoria Harbour, Cristal Room offers a unique combination of a high-end dining experience and breathtaking scenery. The restaurant earned a prestigious Michelin Star within five months of its opening, showcasing the exceptional quality and creativity of its culinary offerings.

Time Out tip: Pair your meal with wine; they offer a great selection of Champagne and biodynamic wines, with a large portion available per glass. Their well-crafted non-alcoholic drinks are also a must-try. 

What is it? Located at Four Seasons Hotel Hong Kong, Noi is a contemporary Italian restaurant by celebrated Argentinian chef Paulo Airaudo, known for his Michelin-starred restaurant Amelia in Basque Country, Spain, which also has its Hong Kong outpost at Harbour City in Tsim Sha Tsui. This year, Noi was promoted to two stars in the 16th edition of the Michelin Guide for Hong Kong and Macau. 

Why we love it: The venue puts a fun spin on fine dining. Serving modern Italian cuisine with heavy usage of Asian flavours. The dining experience will take you on a journey through chef Airaudo's mind and personal experiences, from the choice of music featuring his favoured tunes from the 80s and 90s and the decor that showcases pop art from his favourite films, video games, and tattoos.  

Time Out tip: Diners can elevate the experience by pairing the meal with a curated selection of wines, but restaurant manager Marco Adreani's delicious options for non-alcoholic beverages are a definite must-try. 

What is it? Michelin-starred Andō offers a distinctive Spanish-Japanese cuisine. This unique blend is crafted by Argentinian chef Agustin Ferrando Balbi, who merges his Spanish roots with Japanese experiences. This year, the restaurant debuted on  Asia’s 50 Best Restaurants list.  

Why we love it: The restaurant takes diners on a journey through dishes that evoke a sense of nostalgia and unknown familiarity. 

Time Out tip: Ando boasts a great selection of wines, each perfectly paired with their dishes, and many are available by the glass. Be sure to ask their wine director for recommendations. 

What is it? Mono, helmed by Venezuelan chef Ricardo Chaneton, previously of Mirazur in France and Petrus in Hong Kong, delivers a reinterpretation of Latin American cuisine presented with French technique. 

Why we love it: Chef Ricardo skillfully crafts contemporary versions of South American flavours finessed with the elegance of French cuisine while respecting traditions. Dishes here will bring comfort and nostalgia to those familiar with Latin American flavours and inspire a discovery of something new.

Time Out tip: Chef Ricardo Chaneton also serves as the culinary advisor to The Upper House’s restaurant Salisterra. Explore its new Mediterranean menu, a collaborative creation by chef Chaneton and the culinary team at Salisterra, offering a modern take on traditional Mediterranean dishes. 

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

Why we love it:  Recognized as one of the world's and Asia's best restaurants, in addition to holding a Michelin-star, chef-owner Danny Yip was recently honoured with the the Icon Award at the latest Asia's 50 Best Restaurants ceremony. Despite over a decade since its opening, the restaurant maintains its popularity. Now situated at The Wellington in Central, it features a refreshed menu and revamped aesthetics while retaining its original team and serving its iconic signature dishes. 

Time Out tip: If there's one thing you must try, go for the old-time favourite – the steamed whole flower crab in aged Shaoxing rice wine and chicken oil served on top of flat rice noodles. 

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

Why we love it: L'Envol is the best place to experience French haute cuisine in the city. A table here is always an elegant affair, complete with impeccable service from their knowledgeable staff and sommeliers led by chef Elzer, who was recently bestowed with the distinction of Knight in the Order of Agricultural Merit of the French Republic for his outstanding contributions to promoting French products in Hong Kong. 

Time Out tip: Must-try dishes include their signature Hokkaido sea urchin starter served in a caviar box that you can scoop up with a mother-of-pearl caviar spoon. Don't leave without having a few bites of cheese from their trolley and savouring the petit fours to end your meal.  

What is it? Tate Dining Room, led by chef-owner Vicky Lau, is a restaurant that blends Chinese cuisine with French finesse in an avant-garde fashion served in a refined yet relaxed atmosphere.

Why we love it: Tate’s elegant and intimate atmosphere appeals as much to the sophisticated as it does to the adventurous eater. 

Time Out tip: The tasting menu changes seasonally and each dish is an 'Ode to' a single ingredient, the result of which is always incredibly impressive. To top off your meal, make sure to treat yourself to some sweets from their chinoiserie mignardises cart.

What is it? A restaurant helmed by Singaporean chef Barry Quek that merges European techniques and Asian flavours with superb skill and finesse.

Why we love it: Inspired by the chef's childhood memories, travels and work experiences in various parts of the world, the tasting menu is truly impressive, with clever layers of ingredients, textures and flavours in triumphant combos. Their menu spotlights local produce as seen in their mouth-watering dishes, like their signature dry curry laksa mee using baby shrimp sourced from Hop Lee Seafood on Lamma Island. 

Time Out tip: Make sure to leave room for dessert and opt for Maoshan Wang Durian Ice Cream topped with cristal caviar and served with milk crisp. 

What is it? The restaurant is a collaboration between renowned chef David Toutain (acclaimed for his Michelin-starred Paris restaurant) and ZS Hospitality Group (proprietor of Hansik Goo, Whey, and Ying Jee Club. It recently earned its first Michelin Star and Green Star in the 16th edition of the Hong Kong and Macau Guide. 

Why we love it: The restaurant seamlessly blends the timeless elegance of French cuisine with modernist and avant-garde techniques, resulting in innovative and playful dishes that highlight locally sourced ingredients. Think refined yet rustic, with a thoughtful presentation that mirrors the natural surroundings of the ingredients.  

Time Out tip: Follow Feuille's Instagram page to catch the upcoming schedules of their pairing dinners.  

What is it: Sushi Shikon, located on the seventh floor of the Landmark Mandarin Oriental, is Hong Kong’s first three-Michelin-starred sushi restaurant.

Why we love it: The team at Sushi Shikon excels in creating culinary magic using fresh, high-end ingredients sourced from Japan. Apart from its exceptional food quality, the two-hour meals served at an intimate eight-seat Hinoki counter provide guests with an up-close interaction with the sushi chef.

Time Out tip: It's hard to secure a seat here, so advance reservations are essential. For group dining, the venue also offers an intimate six-seater private room. 

What is it? Acclaimed chef Hideaki Sato’s three Michelin-starred fine dining restaurant centred on melding French techniques with Asian ingredients.

Why we love it: Ta Vie is about sampling a fantastic harmony of flavours that have the power to whisk you away to nostalgic childhood memories, whether it's a walk in the countryside or a gathering for a perfect Sunday roast.

Time Out tip: Chef Sato has been appointed as Maison Mumm RSRV Embassy’s global gastronomic ambassador. Guests can anticipate the RSRV range, an exceptional collection of 100 percent Grand Cru champagnes paired with his exquisite culinary creations at Ta Vie.

What is it? The two-Michelin-starred restaurant of chef Alvin Leung, aka The Demon Chef, known for his style of cooking called X-Treme Chinese, which combines traditional and new world culinary techniques.

Why we love it: At Bo Innovation, chef Alvin deconstructs traditional Chinese cuisine to its essence and pieces it together in a modern interpretation. The food is infused with humour and meticulously curated down to the cutlery and dinnerware.

Time Out tip: Book a table for four people to experience their Arts of Asia menu at a promotional price of only $1080 per person.

What is it? T'ang Court is The Langham's legendary three-Michelin-starred restaurant named after the Golden Age in Chinese history, the T'ang Dynasty.  

Why we love it: Helmed by executive chef Wong Chi Fai, the restaurant serves authentic Cantonese cuisine using only top-tier seasonal ingredients. The extensive menu includes an exquisite dim sum selection and signature dishes like stir-fried lobster with spring onions and shallots and baked stuffed crab shell, and the more expensive bird's nests and abalones. 

Time Out tip: Try T'ang Court's tasting menu at $3,280 per person to savour high-quality Cantonese classics, such as braised whole abalone with sea cucumber and baked stuffed crab shell with crab meat.

What is it? Chef-owner Vicky Cheng’s second venture – located just below his Michelin-starred restaurant VEA – puts a modern spin on the eight great Chinese cuisines. The restaurant recently soared 32 spots in Asia’s 50 Best Restaurants 2024 rankings, securing an impressive fifth place on the list. 

Why we love it: Wing presents a reimagined take on Chinese classics and offers a well-balanced sensory experience with understated elegance.

Time Out tip: This is one of the toughest tables to book in Hong Kong. Be sure to plan your visit and book at least weeks in advance to secure a seat. They open their online reservations 28 days ahead, and guests may start booking at midnight. 

What is it? It is a historic restaurant that has been serving localised versions of European dishes for nearly 100 years. The Epicurean Group's latest incarnation sees the restaurant relocate from Theatre Lane to the Pedder Building. 

Why we love it: Hong Kong-born chef Russell Doctrove, formerly of Maximal Concepts, revitalises Jimmy's Kitchen with a contemporary touch while still preserving favourites like chicken madras, chicken supreme kiev, Angus beef mince on toast, and more.

Time Out Tip: Be sure to order Jimmy's classic madras curry, served with assorted condiments, a crispy poppadom, and your choice of chicken, prawn, or vegetables.

What is it? It is The Landmark Mandarin Oriental's contemporary restaurant led by renowned chef Richard Ekkebus. 

Why we love it: Thanks to chef Richard Ekkebus' vision to bring a more progressive cuisine to the forefront, Amber benefits from an innovative menu that is not confined to labels of cuisine and instead celebrates sustainability, produce, flavour and masterful execution. 

Time Out tip: Perfect for business lunches, intimate dinners and special occasions, Amber is the restaurant to be and be seen.

What is it? The three Michelin-starred French restaurant at the Four Seasons Hong Kong. 

Why we love it: Chef Guillaume Galliot immerses guests in French gastronomy, using the finest ingredients to craft the most alluring flavours on each plate. Guests can savour a fine meal paired with wines while enjoying impressive harbour views.

Time Out tip: Head to the Caprice bar to sip on expertly crafted cocktails or indulge in an after-meal digestif accompanied by a charcuterie board featuring French artisanal cheeses.

What is it? Leela is a new modern Indian restaurant, a collaboration between chef Manav Tuli (formerly of Michelin-starred Chaat) and Jia Group. 

Why we love it: It's great to see renowned chef Manav in his element, showcasing his love for Indian cuisine. His new venture highlights dishes from ancient India, specifically from the Mauryan Empire (323–185 BC), the largest Indian empire stretching from present-day Myanmar to Afghanistan and Sri Lanka. At Leela, enjoy hearty Indian dishes with a touch of history.

Time Out Tip: Guests can enjoy two to four dishes from the Tiffin Box lunch menu inspired by classic home-cooked meals or opt for Leela’s five-course tasting menu featuring chef Manav’s signature dishes like tandoori beef chop and baked Chettinadu duck samosa.

What is it? Helmed by renowned chef Umberto Bombana, 8 ½ Otto e Mezzo Bombana is the first and only three-Michelin-starred Italian restaurant outside of Italy since 2012. 

Why we love it: Dubbed the 'king of truffles', chef Umberto Bombana whips up rustic, truffle-laden Italian dishes while embodying the essence of Italian hospitality through his venues' exceptional service.

Time Out tip: Voted best restaurant bar in the Time Out Bar Awards 2020, 8½ Otto e Mezzo Bombana is also known for its drinks as much as its food. Enjoy a pre-dinner cocktail or nightcap to complete your evening. 

What is it? Chaat serves up a fresh take on classic Indian street food and elevates favourites drawn from various colourful flavours, transporting you all across India.

Why we love it: Since its opening, it has been one of the city's toughest tables to book, but Chaat’s warm and lively atmosphere, combined with stunning cross-harbour views and exceptionally well-executed dishes, is worth the hassle of getting a reservation. 

Time Out tip: Chefs Gaurav Kuthari and Dhiraj Kumar are now heading Chaat. Look forward to a refreshed menu in April, showcasing new dishes alongside signature best-sellers.

What is it? Forum is a celebrated three-Michelin-starred Chinese restaurant founded by the city's 'Abalone King' Yeung Koon-yat. 

Why we love it: The restaurant puts a luxurious twist on traditional Cantonese cuisine serving a menu of dishes with abalone as the star. The kitchen is helmed by executive chef Adam Wong, and he continues to expand the restaurant's repertoire by collaborating with renowned chefs and brands. 

Time Out tip: While the restaurant's Ah Yat Abalone dish, named after its founder, remains its iconic signature dish, other noteworthy items on the menu are the sweet and tender braised ox tail and the tender and juicy, crispy fried chicken made with their daily freshly delivered poultry.  

What is it? This Michelin-starred Japanese restaurant is led by chef Ryota Kanesawa, formerly of Zuma and the Michelin-starred La Frasca restaurant in Italy. The focus is on the chef's counter, where Kanesawa and his team prepare and serve seasonal sashimi, sushi, and sophisticated cooked dishes.

Why we love it: They craft their tasting menu based on seasonality, ensuring new dishes await each visit, including fresh takes on signature dishes such as the 'bowl of wonders' featuring sea urchin, wagyu, and squid.

Time Out tip: The venue is ideal for both corporate lunches and intimate romantic dinners. Their four-course kappou lunch is priced at $780 per person, while their signature tasting dinner menu costs $2,080 per person. Click the link below to see a video of its latest offerings. 

What is it? Godenya is a Michelin-starred Japanese omakase restaurant in Sheung Wan by Shinya Goshima. 

Why we love it: Goshima, affectionately known as Goshi-san, is not your typical Japanese restaurateur. While most masters let their craft do the talking, Goshima will personally guide you through their creations and sake with a sparkle in his eye.

Time Out tip: Goshima, was recently awarded the prestigious Sommelier Award at the Michelin Guide ceremony, promising a unique sake pairing experience during your visit.

What is it? The first branch of chef Hiroki Nakanoue's two-Michelin starred Sushiyoshi outside Japan. 

Why we love it: Chef-owner Nakanoue Hiroki is far from your typical Japanese sushi chef. Not only does he sport vibrant and ever-changing hair, ranging from pink to blue, but he also takes a creative approach to his culinary creations. Seamlessly blending Western ingredients and techniques with traditional Japanese cooking, he offers diners a sushi experience that is both playful and exciting.

Time Out tip: Chef Hiroki recently moved to Hong Kong, allowing diners to witness his mastery firsthand as they indulge in his omakase creations served directly from the counter.

What is it? Ming Pavilion is Island Shangri-La's new Chinese restaurant offering Hokkien cuisine. 

Why we love it: It's a refreshing new restaurant with a poolside view that brings new life to traditional dishes from the Fujian province by incorporating modern culinary techniques.

Time Out tip:  Order the Xiamen-style ‘Popiah’, a traditional dish offering a medley of textures from ingredients like fresh cabbage, carrots, seaweed, pork, shrimp, peanuts, and more encased in spring roll wrappers. Enhance your experience by adding premium Alaskan crab meat to enrich the filling. Click the link below for a first look video of the restaurant. 

What is it? Niras is the new contemporary Thai restaurant owned by renowned chef Thitid ‘Ton’ Tassanakajohn, who also owns the critically acclaimed Bangkok restaurant Le Du - crowned number one on Asia’s 50 Best Restaurants 2023. 

Why we love it: Niras reflects Le Du’s cooking philosophy by offering innovative Thai dishes with international influences, all prepared using the finest seasonal ingredients.

Time Out tip: Their tasting menu is filling but if you have room, make sure to order chef Ton’s signature grilled lobster served with organic rice and shrimp paste. Click here for a first look at Niras. 

What is it? Whisk is The Mira Hong Kong’s French-Japanese restaurant, led by Chef William Lau. 

Why we love it: Chef Lau delights guests with creative dishes featuring the freshest seasonal ingredients. Expect the finest ingredients cooked in simple yet elegant ways. 

Time Out tip: For group gatherings of six to twelve people, check out their Omakase tasting menu, served in a private dining room and crafted à la minute at the dining table. Visit the restaurant on Tuesdays and Thursdays to indulge in Whisk's 'OmaSake' menu, offering a four-course dinner and a bottle of premium sake from Akita, all for under $600.

What is it? Estro, which means inspiration in Italian, is focused on Neapolitan cuisine but it's not all spaghetti and pizza here. The restaurant is helmed by Naples-born chef Antimo Maria Merone who has created a fascinating menu directed by his own memories and influenced by Italian history.

Why we love it: The dining experience here feels like a different world. First, the André Fu designed interior reels you in with its Naples-inspired aesthetic nuanced with old-world charm. Then the food, primed with chef's clever interpretations, takes you on a sentimental journey that is full of robust flavours. 

Time Out tip: The lunch and dinner menus have everything you need including a bread course with a choice of different olive oils. It's worth asking for a little of all four so you can work your way from light to flavourful. Catch Estro and Bar Leone's collaborations this April. 

What is it? Aulis is Simon Rogan's 12-seater chef's table in Hong Kong. Mirroring Aulis in Cartmel and London, the restaurant champions the farm-to-fork movement, spotlighting produce from the finest farmers and suppliers in Hong Kong and the region. 

Why we love it: Watching the chefs prepare dishes with high-precision tweezers is entertainment in itself. Everything on the tasting menu is unique and skillfully crafted and rethinks the conventions of fine dining. 

Time Out tip: The restaurant tries to cater to those with food allergies or dietary restrictions, but let them know at least a week before your reservation so they prepare accordingly. 

What is it? Auor (pronounced as 'hour') is Singaporean chef Edward Voon's (formerly of Le Pan) fine dining restaurant in Wan Chai, serving contemporary dishes with Asian flavours crafted in French techniques.  

Why we love it: The restaurant is deeply rooted in Voon's journey in gastronomy and in life, and it is his way of sharing a piece of himself with his patrons.  

Time Out tip: Every Saturday, Auor presents an ultimate indulgent brunch experience featuring a variety of starters, a selection of mains including roasted yellow chicken and obsiblue prawn laksa, and unlimited Auror Champagne and other wines. 

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 wine-focused restaurant is a lot less stuffy than other formal French cuisine and wine establishments in Hong Kong.

Why we love it: The restaurant is helmed by Singapore native and chef Aven Lau, resulting in brilliantly creative dishes on its ever-changing menu. And since the restaurant is inside The Fine Wine Experience, they offer reasonably priced quality wines. Those who want to buy bottles can browse the shop's excellent range of unique wines.  

Time Out tip: The French restaurant will continue to operate in Sai Ying Pun until further notice. They will then move to Club Bâtard, the newest member's only club at the Pedder Building, scheduled to open this summer.

What is it: The Hong Kong outpost of Tokyo’s two-Michelin-starred Ginza Sushi Kanesa, specialising in authentic Edomae-style sushi.

Why we love it: Head chef Seiji Taniguchi, formerly at Sushi Kanesaka’s Tokyo Palace Hotel branch, expertly crafts sushi before your eyes from Kanesaka’s counter table.

Time Out Tip: Kanesaka offers three omakase-style menu options for lunch and dinner (starting from $2,000 per person), featuring a selection of starters, sushi, soup, and dessert. Must-try items from Kanesaka’s menu include the chef’s signature maki roll with akami, chutoro, and otoro; horse mackerel nigiri, and sea urchin maki.

What is it? The foil to The St. Regis Hong Kong's French fine dining restaurant, two-Michelin-starred Rùn, turns up the heat with top dishes from award-winning executive Chinese chef Hung Chi-Kwong. 

Why we love it: Expect a variety of superb Cantonese fare, skillfully crafted using seasonal ingredients and prepared using traditional cooking techniques but presented in a contemporary fashion. 

Time Out tip: Pair your meal with wine or tea carefully selected and prepared by their expert sommeliers.

What is it? As the name suggests, the restaurant serves tongue-tingling Sichuan cuisine with a menu consulted on by Chinese food historian Fuchsia Dunlop, whom you may recognise from Netflix’s hit food series Ugly Delicious.

Why we love it: Grand Majestic Sichuan’s swanky supper club interior is full of nostalgic glamour. Think velvet booths, plush carpets and gorgeous wallpaper, but the kitchen, helmed by chef Theign Phan, also impresses. Highlights include the bang bang ji, sweet and spicy pork wontons, beef with ten year-aged tangerine peel, and gong bao prawns with cashew, along with other fiery dishes with tableside service.

Time Out tip: Try out the à la carte dishes by head chef Theign Phan and renowned Sichuan food expert Fuschia Dunlop. These include stir-fried eel with garlic, whole mud crab fried in Sichuan chillies and peppercorns, and refreshing plates like cold noodles with pickled red radish and cucumbers.

What is it? Odyssée, located on the 101st floor of ICC, is a French dining establishment that offers awe-inspiring views of Victoria Harbor and the Kowloon Peninsula.

Why we love it: Aside from stunning views, guests at Odyssée can enjoy a new dining experience as it welcomes its new chef Vito Chan, who introduces a farm-to-table approach that harmoniously blends with the restaurant's celebrated French culinary offerings.

Time Out tip: To commemorate the centennial anniversary of the iconic French restaurant Paul Bocuse, Odyssey will be welcoming the restaurant's executive chef Gilles Reinhardt from March 31 to April 6, offering guests an exclusive six-course menu featuring standout French classics. 

What is it? Mora is a soy-inspired French-Chinese restaurant located in Sheung Wan helmed by chef Vicky Lau of two Michelin-starred Tate Dining Room together with co-founder Romain Hertebreau and head chef Fai Choi. In addition to recently earning one Michelin star, Chef Fai Choi of Mora was honored with the Michelin Young Chef award.

Why we love it: Starring the soybean, which is considered a pillar of Asian cuisine and culture, Mora celebrates this unassuming ingredient in a surprising amount of ways. Expect to be wowed by the many forms, textures and flavours of soy and never look back.

Time Out tip: Try Mora's new Characters of Soy tasting menu available for a five-course lunch ($680) and a six-course dinner ($1080).   

What is it? Plaa is ZS Hospitality Group’s (proprietor of Testina and Whey, among others) seafood-focused restaurant in collaboration with renowned chefs Richie Lin and Ian Kittichai. 

Why we love it: If you love seafood and Thai flavours, then it’s one of the best places to book. Here traditional Thai dishes, including street food staples, get an inventive riff. Expect creative bites using the freshest local and regional seafood and produce. 

Time Out tip: The tasting menu will definitely fill up your tummy but leave some room for desserts, especially their petits fours. 

What is it? The two-Michelin-starred Chinese restaurant Yan Toh Heen changed its name to Lai Ching Heen in time for the reopening of the revamped Regent Hong Kong. 

Why we love it: While a lot has been changing in its surroundings, including its recent renovation, the people behind Lai Ching Heen's exquisite Cantonese cuisine have remained through the years, maintaining consistency in quality and service.

Time Out tip: Enjoy delicious Cantonese dishes paired with specialty teas selected and prepared by Lai Ching Heen’s very own tea sommelier. 

What is it? Tin Lung Heen is The Ritz-Carlton, Hong Kong's sky-high two Michelin-starred Chinese restaurant helmed by Chef Paul Lau, an expert in Cantonese cuisine. 

Why do we love it? It's the place to enjoy refined dim sum while being up in the clouds. Chef Lau masterfully blends traditional and contemporary techniques, creating dishes with a deep respect for Cantonese cuisine and fresh produce.

Time Out tip: Try the restaurant's new dim sum and à la carte menu this season. Alongside delightful additions such as braised sea cucumber with pomelo peel and dried shrimp roe in Supreme sauce, the standout dim sum offerings include deep-fried crispy rolls with crab meat, steamed garoupa dumplings, and deep-fried shrimp toast in sweet and sour sauce.

What is it? Regent Hong Kong's reopening brought back The Steak House, returning with classic menu items and refreshing new dishes. 

Why we love it: The establishment places a strong emphasis on sourcing premium ingredients – especially when it comes to cuts of meat, which come from some of the world’s most famous farms, including Uruguay’s Metzger Frères, Spain’s El Capricho, Japan’s Toriyama, and Australia’s Mayura. 

Time Out tip: If you’re not a meat eater, there’s also an extensive salad bar and plenty of other grilled options to choose from, including blue lobster, sea king crab, and octopus. Remember to save some room for dessert!

What is it? It is chef Mingoo Kang's – the chef behind two Michelin-starred Mingles in Seoul – first venture outside of his native Korea, bringing the essence of refined Korean cuisine to Hong Kong.

Why we love it: Hansik Goo is a window to the diverse Korean culinary culture. It offers a well-designed tasting menu with bold, creative renditions of traditional Korean dishes. 

Time Out tip: Hansik Goo recently unveiled a new menu to coincide with the appointment of chef Seung Hun Park as the head chef, succeeding chef Steve Lee, who departed Hong Kong in 2023.

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? The Ritz Carlton's sky-high stunning Italian restaurant inspired by one of the most famous operas in history. 

Why we love it: It's an excellent restaurant for special occasions. Bring your date here or special someone and dine amidst romantic surroundings while embarking on a gastronomic journey with the freshest seasonal produce from chef Angelo Aglianó's kitchen.  

Time Out tip: While here, you'll always be aware that you're up in the clouds and surrounded by Victoria Harbour and the Hong Kong skyline. So, it's a definite must to take pictures. The staff will encourage you to do so and even recommend how to get the best angles.  

What is it? Hong Kong Cuisine 1983, led by executive Silas Li, is an upscale Cantonese restaurant that presents authentic tastes and flavours of local dishes. 

Why we love it: With decades of experience working in fine dining restaurants, plus endless creativity, executive Silas Li and his team serve up quality and well-presented dim sum and other Cantonese dishes. 

Time Out tip: Indulge in innovative and reimagined Cantonese dishes, such as layered steamed egg white and fresh crab meat served with a hua-diao wine sauce; flaky scallion pancakes, irresistibly deep-fried chicken with crispy skin, as well as chef Silas’ signature dim sum items like steamed black truffle prawn dumpling with foie gras. 

What is it? Ho Lee Fook opened in 2014 and gained great popularity over the years for its innovative fusion offering rooted in traditional Cantonese cuisine. In 2021, Ho Lee Fook revamped and introduced a new look and a new chef, ArChan Chan.

Why we love it: The dining room's retro fun interior, pumping music, and cool vibe provide an excellent atmosphere for casual dining and delightful celebrations. Chef ArChan's kitchen always pushes the boundaries of Chinese cuisine, serving deliciously innovative dishes yet still honouring heritage.  

Time Out tip: Pre-order the restaurant's specials like Ho Lee Duck, their unique twist on Peking duck inspired by Cantonese roast duck.

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. 

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, both long and short, always impress with seasonal and signature dishes. 

Time Out tip: For a more interactive experience, book a seat inside their chef's table, Aulis, serving an exciting and ever changing tasting menu.

What is it? Helmed by chef Giovanni Galeota, The Dining Room is a 70-seater restaurant inside Rosewood Hong Kong's Italian restaurant BluHouse.  

Why we love it: The Bluhouse already serves hearty Italian dishes perfect for casual dining and gathering with friends, but The Dining Room turns it up a notch with an upscale approach complemented with excellent wines from their extensive cellar. 

Time Out tip: A new dining experience is in the works at The Dining Room. Stay tuned for updates.

What is it? Black Sheep Restaurants' latest opening in the newly revived The Magistracy in Tai Kwun. Helmed by Matthew Kirkley, Magistracy Dining Room showcases European cuisine inspired by timeless London restaurants. 

Why we love it: The venue transports you to a stately British home that feels like a slice of a bygone era. Complete with crisp white cloth table linens, candelabras, and elegant white crockery, the place exudes a romantic charm perfect for intimate date nights and celebrations. 

Time Out tip: Keep your eyes peeled for a new Indian restaurant set to open soon at The Magistracy.

What is it? Causeway Bay's famed Piedmont restaurant recently relocated to a new two-storey space on Ice House Street in Central. Helmed by young Asti-born chef Romeo Morelli, the restaurant prides itself on serving top-notch, authentic Piedmont cuisine using fresh ingredients sourced from the region. 

Why we love it: There are a lot of Italian restaurants in Hong Kong, but Castellana's Piedmontese dishes can drift you away to the hilly region in northwestern Italy, where the scents of white truffles and earthy mushroom risotto fill the air. 

Time Out tip: Pair your meal with quality vino from Castellana's extensive wine selection showcasing over 400 labels, including bottles of Barolo, Barbaresco, Barbera d'Asti, and Timorasso. 

What is it? The world's first Michelin-starred Punjabi restaurant. It offers simple, rustic dishes reflecting the Punjab region's humble agrarian roots.   

Why we love it: The delicious food and well-thought-out designs – from the plush leather banquettes, intricately detailed walls with quirky artworks, the gin trolley, and the turbaned man in a military uniform greeting you by the door – make you feel like you are stepping into a different time and place.  

Time Out tip: Enjoy their signature dishes and pair them with some classic cocktails. Their range of drinks use gin in the summer and whisky during colder months.