Three Michelin-starred restaurants
Dubbed the 'King of Truffles', chef Umberto Bombana whips up rustic, truffle-heavy Italian dishes whilst embodying the essence of hospitality through his venues exceptional service. Named after Federico Fellini’s Oscar-winning film of the same name, the restaurant is also home to one of the city's best bars, which serves fantastic cocktails. Food-wise, expect things like homemade Cavatelli shellfish ragout and sea urchin, Tajima short rib and beef tenderloin with a red wine, plum sauce and whipped potato.
The dishes at Bo Innovation are intelligent, playful and thoroughly thought out. Helmed by the 'Demon Chef' Alvin Leung, the chefs here masterfully marry traditional and new world Chinese cuisine. The minimalist decor allows the food to shine and diners have a choice of the Red Menu or Blue Menu. Red features dishes like Classic Upgrade – wild black cod, iberico ham, shimeji mushroom, dried mandarin peel and yuzu. The Blue sports dishes like Green Eggs and Magnolia Ham – century egg, magnolia ham, pickled ginger and chocolate.
Chef Guillaume Galliot whisks guests into the world of high-end French gastronomy using the finest ingredients to create the most sensuous flavours on a plate. On the menu are dishes like Alaskan king crab with oysters, prawn jelly and caviar. The restaurant has a fantastic French artisanal cheese collection, and of course an extensive wine list focusing mostly on Bordeaux and Burgundy.
L’Atelier de Joël Robuchon serves up incredibly decadent French dishes. Watch the action from the bar seating in front of the open kitchen while chowing down on decadent delights. Expect classics such as foie gras terrine with rhubarb confit and hibiscus to start, slow cooked Challans duck breast and foie gras with cherry confit and almonds for mains. Finish up with cinnamon panna cotta, caramelised green apple and sorbet in a delicate sugar pearl.
This Chinese restaurant was the first in the world to be awarded three Michelin stars and it’s not hard to see why. Chef Chan Yan-tak and his team create exquisitely delicate pieces of dim sum, as well as perfectly steamed seafood dishes, nourishing double-boiled soups and delicious seasonal ingredients. Plus, this is one of the only Chinese restaurants around to have a sommelier and massive wine closet. Award-winning food combined with a stunning view of Victoria Harbour – it doesn’t get better than this.
This exceptional restaurant is a sister to Sushi Yoshitake in Ginza, Tokyo, which also has three Michelin stars. Take a seat at Sushi Shikon’s counter, made from ancient keyaki wood, and get stuck into the omakase menu, which is planned daily based on the best seasonal ingredients. Start with appetisers, then move on to wonderfully fresh sushi, seafood on vinegared rice and wash it down with a fine sake.
Named after the golden age in Chinese history, this beautiful restaurant is furnished lavishly in extravagant burgundy and gold tones. The extensive menu includes signature dishes like stir-fried lobster with spring onions and shallots, golden-fried stuffed crab claw and the more expensive bird’s nests and abalone.
Two Michelin-starred restaurants
A regular fixture in Hong Kong's Michelin Guide, Amber closed its doors shortly after the announcement that it had retained its two stars (there was never any doubt, really). Fortunately, the closure is only temporary, allowing the much-lauded restaurant to undergo a complete overhaul. Look out for the reopening in the spring of 2019.
Following the success of the art-themed restaurant Bibo and The Ocean by Olivier Bellin, dining group Le Comptoir continues its winning streak with Ecriture at H Queen’s, which was awarded two Michelin stars in its first year of opening. A French fine-dining venue named after renowned Korean artist Park Seo-Bo’s groundbreaking abstract expressionist series, Ecriture attempts to emulate Park’s art through bold colours and designs relying heavily on shapes and lines. With an open kitchen in the centre and floor-to-ceiling windows, diners can experience the best views and French culinary art.
Famous the world over for its abalone, Forum serves other fantastic dishes like crispy-skinned fried chicken and rice wrapped in lotus leaves, that shouldn't be overlooked. Though the general offerings at Forum won't leave a huge dent in your wallet, things like the abalone can cost up to $10,000 if you're so inclined.
Originating from Osaka, Japan, the Hong Kong branch of Kashiwaya serves kaiseki cuisine, using seasonal ingredients flown in from Japan – even the soft water used to cook the rice. The food is served on crockery made by artisans with more than four centuries of collective history and experience. Upon said crockery, expect to be served dishes including sashimi, brine boiled clams and snow crab, served four ways.
Pierre Gagnaire is a culinary artist who whips up fantastic creations for diners to savour, all while you enjoy the view from the top floor of the Mandarin Oriental. While the food here is described as modern French, it’s still deeply rooted in traditional Gallic cooking. The menu changes regularly to reflect the seasonal produce available but expect dishes like John Dory with tamarillo, cucumber, fresh mint and chorizo as well as excellent cheeses from the master refiner Bernard Anthony.
Founded in 1969 by the Yuen family, the restaurant was first recognised by Michelin in 2011. Seasonal dim sum offerings include steamed shrimp with mugwort and vegetable dumplings, steamed crab and pork dumplings with supreme soup. À la carte delights include jelly fish with spring onion and sesame oil, as well as braised chicken feet in abalone sauce.
This three Michelin-starred restaurant from Tokyo’s fancy Roppongi neighbourhood made its Hong Kong debut in March of 2018 and has already won two stars of its own. Overseeing the Hong Kong venture is revered sushi master Takashi Saito, who is hand-selecting the freshest cuts of fish every morning to be flown same-day from Tsukiji Market.
Helmed by acclaimed chef Hideaki Sato (previously of Tenku Ryugin), Ta Vie marries French techniques and Asian ingredients. Housed in the Pottinger hotel, the tasting menu at Ta Vie changes based on seasonal ingredients, but you can expect excellent dishes like poached oyster wrapped in wagyu beef with grated celeriac jelly and desserts such as caramelised baby banana with a crepe alongside a passion fruit and black truffle sauce.
Another restaurant originating from Roppongi, RyuGin’s Hong Kong branch is perched on the 101st floor of the ICC building. The menu is a 10-course kaiseki meal of seasonal dishes that can include dishes such as monkfish liver and akagai arc, or Japanese spring vegetables, simmered in shallow broth with abalone and hotaru squid. The quality ingredients really shine at RyuGin.
For excellent dim sum served sky high, head to the 102nd floor of the ICC to dine at the most elevated Chinese restaurant in the city. Tin Lung Heen's Michelin degustation menu can be paired with wine and features combos such as double-boiled fresh abalone with chicken broth, barbecued iberian pork, honey and chilled white asparagus with caviar, paired with NV Lallier Grand Cru Grande Réserve.
One Michelin-starred restaurants
With amazing city views, Ah Yat Harbour View Restaurant's menu is filled with delectable dishes from Guangdong Province. Savoury buns, vegetarian duck and dim sum items are served along side more hearty offerings such as stewed oxtail with home-made sauce, red wine in casserole and golden, fried crispy chicken.
Helmed by chef Eric Räty, this French fine-dining restaurant has been given a well-deserved star by the Michelin Guide just eight months after opening. Serving up innovative dishes in forest themed surroundings, Arbor makes for a perfect tranquil getaway in the heart of Central. You can also wind down with a brunch every weekend before checking out the art galleries downstairs.
Meaning 'mysterious' or 'understood by only a few’, the word ‘arcane’ conjures up images of magicians, secret societies and fantasy lands. This may be apt when it comes to modern European restaurant Arcane, as the food is being lauded by some as magical and owner and chef Shane Osborn is full of fantastical culinary secrets, all learned at some of the best restaurants in London and Hong Kong. Having helped Pied à Terre and L’Autre Pied earn Michelin stars in the English capital, Australian-born chef Osborn has done it again here in Hong Kong.
Beefbar, originating from Monaco, was founded by European meat importer, Riccardo Giraudi. The restaurant is renowned as a place to see and be seen and has incarnations around the globe, in locations including Moscow and the Greek island of Mykonos. As expected, the beef here is of phenomenal quality, but it's not all steak here. At Beefbar, you can also expect tacos, tostadas, ceviches, fish, pastas and outrageously good mashed potatoes of different flavours too.
The sleek yet minimal interior of Belon is intentional, allowing the dishes to really do the talking. Helmed by British chef Daniel Calvert, dishes include a wonderfully fresh oyster tartare, chickpea falafel with hummus, pigeon pie, whole roasted chicken and much more besides.
Dine on luxury Cantonese food in the fairly unassuming Lan Kwai Fong Hotel on quiet Kau U Fong. With celebrity admirers and an eye for A-list ingredients, chef Cheng Kam-fu nods to nostalgia, serving dishes such as Hakka braised pork belly with preserved vegetables or crispy baby pigeon. With only six tables, it’s an intimate affair with a long waiting list.
A heady mix of fine art and fine dining. This expansive Cantonese restaurant boasts a spacious terrace and elegant interiors. Duddell's menu features Cantonese staples such as baked abalone, crispy suckling pig, fried lobster and kumquat puffs, many with innovative twists. They also serve great Chinese-inspired cocktails at their trendy ‘Salon’ bar and the events here attract a well-heeled crowd.
Enchanting Epure, housed in Tsim Sha Tsui's Harbour City, serves contemporary French fare and boasts a gorgeous terrace overlooking the harbour. The wine list is robust and can be paired with decadent dishes that change seasonally, including blue lobster, souffle, foie gras and a fantastic range of French cheeses.
Authentic Cantonese restaurant Fu Ho has been tucked up in the Miramar shopping centre for over a decade. Signature dishes include abalone such as braised Yoshihama dried abalone, bird’s nest with almond cream and the fried noodles 'Fu Ho' style in clay pot.
Boasting a celebrity clientele, Guo Fu Lou serves a range of fresh and dried seafood dishes as well as goodies such as steamed crab claw with egg white and Huadio wine, tea smoked chicken, and duck's tongue with XO chilli sauce.
Founded in 1946, Ho Hung Kee has featured in the Michelin Guide since 2008, earning its first star in 2010. The wonton noodle soup is the star dish here as well as congee with toppings like sliced fish, sliced beef, meatballs, pork liver, salted lean pork, pork intestines, egg and preserved egg on offer. If you prefer something fried, try the stir-fried rice noodles with beef.
Helmed by Lawrence Mok, former executive chef at Inakaya Hong Kong, this cosy Tai Hang restaurant boasts two massive grill tables. All chefs at IM Teppanyaki are classically trained in Japan and the menu features decadent items such as foie gras with teriyaki sauce and Hokkaido scallops. All food products are ordered daily according to the bookings for the night, ensuring fresh and top-notch dishes.
With a glamorous dining room featuring grand double-height ceilings, Jardin de Jade's menu is equally as beautiful, with photos of the restaurant's specialities. The food served here is regional Chinese with an emphasis on Shanghainese cuisine and specialities include smoked duck, smoked blue fish and Sichuan pepper-tainted beef slices with bean sheet noodles and cabbage.
As its name suggests, this high-end restaurant specialises in kaiseiki cuisine, which has won it a Michelin star for 10 consecutive years. Delight in seasonal dishes by executive chef Hiroyuki Saotome with dishes ranging from sea urchin truffle rice to charcoal-grilled wagyu beef.
Simple and effective Kam's Roast Goose specialises in roast goose, char siu, a variety of soy-marinated ‘lo shui’ meats and offals. Of course, roast goose is the must-try here but both the suckling pig rice plate or preserved egg with pickled ginger appetiser are worth a try too.
Scoring a double win with the Kwun Tong and Mong Kok branches all earning a star each is Lei Garden. The Cantonese establishment serves up innovative Canton dishes and pricey seafood. The perfectly crispy Peking duck here is delicious.
This Sai Kung seafood restaurant is the proud owner of a a Michelin star thanks to their excellent seafood. Crack into some mantis shrimps, crabs and scallops and make sure you try the salted fried chicken and seafood soup too.
Entering Man Wah is like stepping into 1920s Shanghai. The restaurant only seats a small number of diners each night so the chef and staff can take special care of each one. Must-try dishes include wok-fried dover sole with black bean sauce and pan-fried scallops with gravy.
This handsome restaurant is one of the best places in town to take food lovers. The menu is elegant and filled with indulgent dishes such as foie gras, tartare and burrata – and that's just for starters. Mains are split into a charcoal grill section with fantastic beef options and there's also plenty of fish and other choices. The desserts here are to die for, so save room.
This Michelin stalwart has featured in the guide since 2009. 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. It's also earned a reputation for its fab wine pairings, with a cellar boasting 400 plus wines from over 100 regions.
Focusing specifically on dishes from the Punjab region of India and Pakistan, which centres around tandoor oven cooking rather than thick curries, NPC offers stellar – if pricey – dishes from the sub-continent. The masalewali chanp lamb chops with beetroot korma are a standout and a tipple from the roving gin trolley is not to be passed up either.
Chef Umberto Bombana’s (the man behind three Michelin star 8½ Otto e Mezzo Bombana) second Hong Kong restaurant is a testing station for new ideas, operating much like a private kitchen. The menu is small and simple, featuring a daily dish and the interior has been designed by the man himself. Examples of changing dishes include homemade Sardinian gnocchi with traditional pork ragout and castelmagno cheese and grand cru chocolate soufflé with hazelnut gelato.
Cosy Pang's Kitchen is a hit with Happy Valley locals as well as Michelin. It's been packed out since it opened more than 15 years ago and serves up traditional Cantonese cuisine like baked fish intestines in a clay pot and whole superior abalone in oyster sauce. They also serve a mean snake soup, but only when it's in season.
Qi fuses traditional Sichuan fare with modern plating and décor in an expert manner. The authentic and numbing fare here is usually piled with roasted red chillies. Surrounded by modern and chic decor, chow down on spicy goodies such as chilli oil wontons, slow cooked beef ribs in mala sauce, and cumin lamb with roasted chilli. You might need more than one glass of water, though!
Taking over the space in the InterContinental that once housed Spoon, Rech by Alain Ducasse is the first international outpost of Paris’s most famous seafood restaurant, Rech, which was founded in 1925 by Adrien Rech and reborn by Alain Ducasse in 2007. The menu showcases fresh fish, shellfish and oysters as well as a fantastic range of cheeses and indulgent desserts.
Housed in the Kowloon Shangri-La, Shang Palace is the place to go for expertly curated food and wine pairings, as well as sweeping views of Victoria Harbour. Indulge in dim sum or more luxurious items such as crispy lobster with oatmeal, or baked filled crab shell with black truffle paste and cheese. If you're not so wine-inclined, the tea selection here is excellent too.
This Michelin-starred restaurant on the waterfront has an eye-catching crimson facade and a reputation for excellence. Catch anything that lives in water and this Cantonese restaurant will work its magic, from sautéed clams to braised fish. The signature deep-fried abalone is a fragrant and juicy must-try, while the crispy chicken deserves almost as much acclaim.
The art deco style of this Peninsula restaurant gives it a super-classy atmosphere and complements the top quality dim sum on the menu, like the steamed shrimp dumplings with bamboo shoots. Don't miss authentic Cantonese dishes such as the pan-fried garoupa fillet and the superior bird’s nest and shredded bean curd soup. Pair your meal with premium Chinese teas prepared by the expert tea master for a unique experience.
Nestled across the harbour from sister restaurant, Shang Palace, Summer Palace can be found in the Island Shangri-La. The kitchen is helmed by executive Chinese chef Leung Yu-king, who has been with the restaurant since it opened in 1991. Dine on decadent dim sum or go à la carte and try specialities such as marinated pig's trotter with spicy ginger and pigeon, marinated in hua diao wine.
Originating from Tokyo, the first Sushi Tokami was awarded a star within its first year, with the Hong Kong branch following in similar footsteps. Tokami boasts fantastic tuna and rice is from Niigata prefecture, known for its pristine mountains and for producing the best rice in Japan. The rice is prepared using red vinegar that’s fermented with sake yeast, which provides a unique aroma. Expect top-notch sushi from an omakase menu.
Using fresh fish and seafood flown in daily from Tokyo’s Tsukiji market, the omakase menu is meticulously prepared. Expect perfectly marbled toro or creamy uni atop neat rice, depending on what produce is freshest that day.
Helmed Daisuke Mori, Takumi by Daisuke Mori merges French culinary traditions with Japanese ingredients to create delicate and unique dishes. The restaurant seats only 13 diners in front of an open kitchen, creating an intimate environment. The set menu changes depending on seasonal ingredients which are mainly from Japan, France and elsewhere in Europe.
Helmed by chef Vicky Lau, at Tate it's not just about the food, it's about being eco-friendly too. Instead of using flowers as table decorations, staff plant sweet potato leaves to add some vibrancy. Tables are also covered with durable eco-leather tablecloths that can be wiped clean instead of laundered. The fantastic menu is an 'ode' to each ingredient, changing seasonally and there's a veggie option too.
The entire ambience of The Ocean is calm, as if you’re sitting ashore the clear waters of the Maldives rather than Hong Kong’s busy shipping lanes. The food is excellent too, and the recipient of a Michelin star.
Tim Ho Wan is considered one of the best dim sums spots in Hong Kong and this local neighbourhood gem is your chance to dine at one of the cheapest Michelin-starred restaurants in the world. Its most famous dish? The barbecue pork baked bun, otherwise known as char siu bao, are mouthwatering and addictive. There’s not a huge selection available on the menu but none of the dim sum disappoints.
This sky high Italian restaurant in the ICC's Ritz-Carlton serves delicate antipasti such as fried langoustine with caponata and peach vinegar or carb-tastic and indulgent mains like fusilli al ferretto with chicken ragout and Provolone cheese. More unusual dishes include green spaghetti with swordfish, squid and puttanesca sauce or there's classic like veal Milanese with fries and green salad. The gelato here is a creamy delight, too.
VEA stands for Vicky Et Antonio – Vicky and Antonio in French. Vicky is Vicky Cheng, the visionary chef formerly of Liberty Private Works, and Antonio is Antonio Lai, the legendary bartender behind award-winning bars Origin, The Envoy, Room 309 and Quinary. The tasting menu here changes, but a signature is the 'Egg' - a perfectly cooked egg with a golden yolk with truffle, parmesan and caviar. You can also pair the tasting menu with cocktails by Lai - the flavours are fantastic.
This elegant Shanghainese restaurant caters to those with a taste for the finer things in life. Seasonal vegetables and seafood are where the restaurant excels. Be sure to try the freshly caught fish or the signature sautéed rice cakes with cuttlefish and ink sauce.
Yat Lok is praised for it's gloriously juicy roast goose - plump and crispy. Second generation owner Chu Kin-wah runs the show, ensuring quality and consistency. The roast goose leg on vermicelli is the must-try dish here, but the barbecued pork is great, too.
Yat Tung Heen's skilled chefs use quality ingredients and beautiful presentation to create their Cantonese cuisine. Signatures in this elegant restaurant include barbecued whole suckling pig, juicy honey-glazed barbecued pork, double-boiled pig’s lung with fish maw in almond soup, pan-fried chicken with chilli sauce, bean curd trio, and beef flank with onion, shallots and scallions with XO sauce in clay pot.
You could easily eat like an emperor at Ye Shanghai. The food is authentically Shanghainese with freshwater crabs, xiao long bao and an assortment of other regional favorites. The dark, moody décor sets this place from other outlets, making it a more romantic dining space. If you're overwhelmed by the choices, go for the set menu, as it contains a little of everything from the Yangtze River Delta region.
Following a complete design and menu overhaul, Yee Tung Heen replaced its former lively decor of red hues and bright lighting for a subtler and more refined ambiance. The menu, while still focusing on Cantonese, has been revamped with more adventurous choices focusing on presentation and taste. Granted its first Michelin star in 2017, which it’s managed to retain, it’s safe to say that the revamp has proven a massive success.
Zhejiang Heen serves gourmet Jiang Nan in an interior that's suitably decked out in Jiang Nan style – simple, modern and elegant. Tuck into sliced eel's back in garlic, minced chicken with pine nuts in a crispy rice wrapping and sweet soya river shrimps in shell.