What: A salubrious setting, with louche, low-level lighting, is just the start of this appealing, well-run Chinese establishment in the Eaton hotel. But it’s the food that is the crowning virtue, as in braised pumpkin soup with bird's nest, crab meat and fish maw or deliciously sauced deep-fried tiger prawn with crispy rice. Precise technique and great textures are also seen in first rate vegetarian dishes and nice desserts.
Where: Eaton Hong Kong, 380 Nathan Road, Kowloon
What: New York-style industrial chic meets Hong Kong decadence in this stylish evocative basement that churns out Cantonese and Szechuan dishes along the lines of soft, succulent Iberico pork and Kurobuta pork Siu Mai with black truffle and soft-boiled quail’s egg. It’s Chinese cooking with an irresistible twist.
Where: Standard Chartered Bank Building, 4-4A Des Voeux Rd, Central
What: The drop-dead views of Victoria Docks and Hong Kong skyline are not to be sniffed at but the main point is the expertly wrought Cantonese dishes with a particular emphasis on recipes from the Shunde region of Guangdong. Add in an outside terrace for when the mercury rises.
Where: Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui
What: The modernist but luxurious Murray Hotel setting suits this new iteration of popular Mian and the Sichuan dishes from a wide ranging menu are particularly worth seeking out, as in poached spotted grouper with geoduck and chilli. Lunchtime dim sum is notable, too.
Where: The Murray, 22 Cotton Treet Drive, Central
What: Age-old charmer that has been wowing locals for years, but saw it elevated to Michelin-starred status in 2021. Fresh-made Cantonese cuisine is as good as ever while meticulous sourcing means ingredients from its own farm in Sheung Shui. Insider tip: pickles and cured meat.
Where: 18 Kau U Fong, Sheung Wan
What: One of the secrets of Wing’s success is its clever use of Western cooking techniques like dry-ageing of meats to add va-va-voom and further complexity to its traditional recipes. Don’t miss chargrilled honey-glazed wagyu beef or seasonal vegetables with salted pork. Prices can skyrocket if you opt for the tasting menu or Petrus but this is big occasion dining and no place to sit on your wallet!
Where: 29F, The Wellington,198 Wellington Street, Central
What: Chef-patron Alvin Leung Jr is the creative genius behind this Hong Kong success story where his ‘X-Treme Chinese’ has kicked up a storm with press and fans alike. He has modernised Chinese cuisine by creating flavour combinations that are unforgettable, as in edible condom on a mushroom beach. A must-visit for not only foodies but those with a sense of adventure too.
Where: 60 Johnston Road, Wan Chai
What: There’s nothing this legendary Cantonese restaurant in the luxe-y five-star Langham has to prove. With three Michelin Stars, you are not coming here for a light supper – the lavish furnishings and widely-spaced tables will put pay to any illusion – but you will be guaranteed a meal of great decadence and long memories. Stellar service will further gild the lily.
Where: 8 Peking Road, Tsim Sha Tsui, Kowloon
What: A two-Michelin-Star Cantonese treat bang in the centre of Hong Kong that effortlessly dishes up plates packed with flavour, be it from the dim sum, a la carte or vegetarian menus.
Where: 41 Connaught Road, Central
What: Never turn your nose up at a Four Seasons dining experience, particularly if someone else is paying and this particular jewel is certainly right up there with the best experiences, particularly if you are looking (at lunchtime) for the ne plus ultra of dim sum – delicately crafted and beautifully presented. Service is precise and proud, in a good way.
Where: 4F, Four Seasons Hotel, 8 Finance Street, Hong kong
What: Art provides the wrapping for some delicious though fairly pricey food, at this popular Central eaterie that delivers on all fronts. Highlights include pork and shrimp dumplings with scallops and caviar or honey-glazed barbecued pork. Asian, adventurous, signature or non-alcoholic pairings are a further plus.
Where: Level 3, Shanghai Tang Mansion, 1 Duddell Street, Central
What: Chinese cooking laden with French technique and execution is a meal made in heaven for its fans who come here to enjoy tasting menus that present six to eight courses that change with the seasons and without fail deliver kaleidoscopic flavours. But arguably the best part is the extra layering provided by sommeliers and bartenders who challenge you with some terrific matches while you sit at counter seats alongside the open kitchen.
Where: The Wellington, 198 Wellington Street, Sheung Wan
What: Tim Ho Wan shines like a beacon in North Point, not least on account of its great food – try the sticky braised pork or courgette and prawn dumplings – but also its ungreedy prices. A colourful and frenetic ambience is all part of the experience. No wonder queues build at the weekend with locals discombobulated without their dim sum fix.
Where: Seaview Building, Wharf Road, North Point, Wan Chai
What: Cantonese food at its most refined is what the Mandarin Oriental sets out to deliver here at its signature Chinese restaurant, and it achieves this with bells and whistles on. A combination of its rich blue hues, accented with gold and brass trimmings, frames the quixotic views of the harbour and sets the scene perfectly for exquisite dim sum and dishes like braised pork belly with taro or sautéed lobster. Textbook service adds to the attractions.
Where: Mandarin Oriental, 5 Connaught Road, Central
What: A prime harbourside location plus exceptional Cantonese cuisine, a ritzy setting and slick service all combine to keep Yan Toh Heen on most gastronome lists. When this restaurant’s full at the weekends, the ambience is unsurprisingly electric.
Where: Inter-Continental Hong Kong, 18 Salisbury Rd, Tsim Sha Tsui
What: Light and breezy by day and warmly lit at night, this restaurant has really benefited from its late 2019 makeover. Views of the South China Sea add to the lunchtime experience, while night time sees cascading chandeliers and decorative floral screens come into their own. Kitchen highlights include seafood and wagyu beef.
Where: JW Marriott Pacific Place, 88 Queensway Admiralty
What: While the burlwood panels and raw silk wall coverings at this stalwart Cantonese may seem dates, the food is first class. Don’t miss unimpeachable char siu baos (steamed pork buns) and exquisite shrimp dumplings. Tea is also taken seriously and is the beverage of choice.
Where: 20 Nathan Road, Tsim Sha Tsui