深圳 最佳餐厅

唐阁

★★★ MichelinLa Liste 96.5分黑珍珠三钻$$$Cantonese

Comfort and luxury partly explain the popularity of this firm favourite with foodies, thanks to plush fabrics, beautifully dressed tables and Chinese art, but the skill and experience of the kitchen team also play a role. Their soups made with top-notch ingredients win the hearts of countless connoisseurs. Double-boiled Silkie chicken soup with dried scallop and abalone stands out with deep, complex umami. Other specialities include Peking duck and baked stuffed crab shell.

Caprice

★★★ Michelin全球50最佳 #32La Liste 99分黑珍珠二钻$$$$French Contemporary

One of Hong Kong's most glamorous and elegant restaurants, Caprice also commands impressive harbour views and always delivers an amazing experience. With chef Guillaume Galliot at the helm, the kitchen excels at harmonious, high-calibre French fare – it features premium ingredients, demonstrates superb techniques and shows a mastery of flavours. Only prix-fixe menus are served. Check out the stunning wine list and dazzling selection of cheeses.

旅

★★★ MichelinLa Liste 96.5分黑珍珠二钻$$$$Innovative

The mantra of chef Hideaki Sato is “pure, simple and seasonal”. His passion for cooking and his experimental approach on food combinations are evidenced by his original and extraordinary creations made with top-notch ingredients mostly from his native Japan. The tasting menu is highly season-driven; sourdough and cultured butter made daily in-house are simply addictive. The wine list features interesting Asian vintages as well as sake and adds to the memorable experience.

8 1/2 Otto e Mezzo - Bombana

★★★ MichelinLa Liste 96.5分黑珍珠三钻$$$$Italian

(The restaurant is temporarily closed.) Owner-chef Umberto Bombana’s restaurant, which oozes Italian charm and passion from every pore, is named after one of the chef’s favourite Fellini films. The classical Italian lineup stars first-class ingredients, like lamb from Aveyron, scallops from Hokkaido and Wagyu beef from Australia. The pasta course is always a highlight – scampi risotto and trenette with sea urchin are just two of the standouts. The delightful service makes everyone feel special.

Sushi Shikon

★★★ MichelinLa Liste 96.5分黑珍珠三钻$$$$Sushi

The kitchen team excels in ageing raw fish for deeper and fuller flavours. Some are aged together with pickled fish entrails that add exceptional umami. He takes meticulous care to keep the flavours of each piece pristine without interfering with the next. His lavish double uni sushi, with bafun uni stirred into the vinegared rice and topped with lobes of murasaki uni, boasts intense briny sweetness and a buttery texture.

Forum

★★★ MichelinLa Liste 96.5分黑珍珠三钻$$$$regional

Co-founder and chef of this upmarket spot, the late Yeung Koon-yat – aka the "abalone king" – created the iconic Ah Yat braised abalone decades ago. To this day, it remains the speciality that attracts food-loving crowds from near and far. As well as the tender and flavourful abalone, classics such as pan-seared leopard coral grouper fillet and baked stuffed crab shell are nicely made. The extensive wine list showcases boutique wineries.

Amber

★★★ MichelinLa Liste 97分黑珍珠二钻$$$$French Contemporary

法餐

龙景轩

★★ MichelinLa Liste 99.5分黑珍珠三钻$$$Cantonese

中餐

Lai Ching Heen

★★ Michelin黑珍珠二钻$$$asian

中餐

L'Envol

★★ Michelin$$$$French Contemporary

法餐

天龙轩

★★ Michelin黑珍珠二钻$$$Cantonese

Aptly named the ‘sky dragon pavilion’ in Chinese, this grand restaurant on the 102nd floor of a skyscraper is lavishly appointed in red wood veneer. Its huge windows flood the room in natural light, making it a perfect sunset or city nightscape viewing point. Signatures include chicken soup with fish maw double-boiled in coconut and honey-glazed char siu. Dim sum lunch presents a plethora of bite-sized goodies, whose portions can be tailored to your party size.

Tate

★★ Michelin$$$$Innovative

Owner-chef Vicky Lau tells edible stories with tasting menus that mingle French and Chinese influences. There is no shortage of flair, especially in the longer Jade menu where each dish is an ode to an ingredient, such as scallop complemented by uni and caviar velouté. The intimate, feminine interior, adorned in neutrals, gold and muted pinks, provides the perfect foil to what is also a visual treat, courtesy of delicate, beautiful plating.

Noi by Paulo Airaudo

★★ Michelin$$$$Italian Contemporary

Chefs Airaudo and Troiano deliver a season-driven set menu that changes every two to three months. The 10+ courses feature a strong seafood slant with ingredients shipped daily from Japan. The signature dish on silky egg custard is infused with Ibérico ham consommé that imparts faint smokiness. The food nods to Italian traditions, but is updated with modern plating and cutting-edge technique. Excellent wine pairings elevate the whole experience.

营致会馆

★★ Michelin$$$Cantonese

Rather than gimmicky promotions, the owner prefers to devote his energy and resources into sourcing quality ingredients and honing the chefs’ skills. The tasteful, modern room adorned with marble tables, velvet seats and metallic trim primes the diners for Cantonese classics with a delicate twist. Crispy salted chicken is silky and tender; sautéed lobster with sea whelk, water chestnut and crispy conpoy delivers umami and interesting textures.

Arbor

★★ Michelin$$$$french

Japanese and Nordic cuisines enjoy a natural affinity as they both boast a subtractive form of cooking that focuses on subtle, natural flavours. Through precise execution and the insistence on using top quality ingredients, the two come together in the form of balanced and intriguing set menus at this understatedly stylish restaurant. The chef’s Finnish background is reflected in the lingonberries that accompany the pigeon and the horseradish that accentuates the scallop and peas.

厨魔

★★ Michelin$$$Innovative

The spacious room pays tribute to Hong Kong’s vibrant and long-standing pop culture with wall designs inspired by the iconic red-white-blue nylon canvas bag. Similarly, the playful menu adds a new spin to the city’s nostalgic repertory courtesy of modern techniques. The single dinner tasting menu is full of surprises and regularly changing themes. Witty puns, bespoke serving vessels and theatrical presentation make for a fun-filled, immersive experience.

Octavium

★★ Michelin$$$$Italian

The smart minimalist dining room dotted in Italian furniture provides the perfect foil for elegant Italian classics, whose flawless craftsmanship showcases the head chef’s Sicilian roots and premium produce. To experience his culinary vision in all its glory, go for the 6- or 8-course tasting menu that changes regularly to reflect the seasons. The house-made pasta, like red prawn linguine, is simply unmissable!

Cristal Room by Anne-Sophie Pic

★★ Michelin$$$$French Contemporary

In keeping with its moniker, the opulent interior glints and glitters with sparkling mirrors and jaw-dropping city views. An oversized crystal chandelier welcomes diners to the celebrity chef's second venture in Asia. The six-course tasting menu, a roll call of Pic’s signature dishes, is deeply rooted in French traditions, with a choice of mains and desserts. Quality produce from around the world is crafted into gems that are both delicate and exciting.

L'Atelier de Joël Robuchon

★★ Michelin黑珍珠二钻$$$$French Contemporary

In the wake of a recent refurbishment, this outpost of the global brand is bigger and better. The main dining room exudes timeless elegance, while counter seats offer a fascinating insight into the action. Gallic cuisine sets the scene of the score with top-notch produce sourced from all over the world. Start with the beetroot tart, followed by blue lobster with their signature mashed potato. For a final slather of indulgence, make your pick from the iconic dessert trolley.

Rùn

★★ Michelin$$$Cantonese

Chef Hung has worked in many 5-star hotels and values food quality and shrewd techniques more than anything else. Seasonal ingredients from around the world are painstakingly prepared the traditional way and then plated with modern refinement. Wok-fried crab claw with dried shrimps, spring onion and layered bean curd sheet is exquisitely presented and loaded with umami. The wine and tea sommeliers, as well as the professional service team, make for a pleasant experience.

逸东轩

★ Michelin$$chinese

中餐

🕐 Mo-Fr 11:00-15:30,18:00-22:30; Sa-Su,PH 10:00-15:30,18:00-22:30

Tosca意大利餐厅

★ Michelin$$$Italian

意大利菜

新同乐鱼翅酒家

★ Michelin$$Cantonese

中餐

Beefbar Hong Kong

★ Michelin$$$Steakhouse

牛排馆

Summer Palace

★ Michelin$$$Cantonese

中餐

The Chairman

★ Michelin全球50最佳 #4黑珍珠二钻$$$Cantonese

中餐

DiVino Wine Bar and Restaurant

★ Michelin$$$Innovative

葡萄酒吧

🕐 Mo-Sa 12:00-15:30, 18:30-22:30

New Punjab Club

★ Michelin$$$Indian, Pakistani

印度菜

Man Wah

★ Michelin$$$Cantonese

中餐

Duddell's

★ Michelin黑珍珠二钻$$$Cantonese

餐厅

六福菜馆

★ Michelin$$Seafood

Live fish tanks at the entrance may not set this restaurant apart from its promenade rivals, but its food certainly does. Wonderfully fresh seafood is prepared using traditional home recipes that allow the high-quality ingredients to shout their name. Steamed zebra mantis shrimp on egg white custard boasts bouncy, umami-laden meat. The mantis shrimp in chilli and garlic and steamed fish in sea salt are equally good. When booking, ask about the seafood that needs pre-ordering.

富豪酒家

★ Michelin$$$Cantonese

Thanks to his considerable experience and skilfully executed dishes, the head chef has been enticing diners back here for over a decade. Named after the owner, the signature Ah Yung abalone is slowly braised in a secret sauce for up to 20 hours. Fried hump-head garoupa served in a claypot is perfumed with ginger, garlic, scallion and cilantro and boasts bouncy skin and crisp tasty meat. The dining room feels elegant and relaxing.

Sushi Takeshi

★ Michelin$$$$Sushi

Chef Kin’s stints at famous sushi-ya in Hong Kong and Japan explain his exceptional sushi making skills and artistry. According to the oiliness of each fish, he pairs it with rice dressed in one of his two vinegar blends. A single omakase menu is served, composed entirely of ingredients flown in from Japan, such as umami-laden kuruma prawn that is perfectly cooked and boasts bouncy, juicy flesh. The lunchtime menu is a bargain. By reservation only.

Épure

★ Michelin$$$French Contemporary

Have a drink on the patio before sampling a line-up that is French in essence but enhanced by subtle Asian touches. The Singaporean chef honed his skills in top establishments around Europe and Asia. He ingeniously matches flavours and textures in precisely executed dishes that are not overly fancy. The two tasting menus are paired with carefully curated wines. The next-door cafe is a great spot for afternoon tea.

御宝轩

★ Michelin$$Cantonese

This branch of the Singapore-based brand is housed at an iconic skyscraper overlooking the harbour. The stylish dining room is embellished with subtle Chinese motifs, such as ceramic Koi carps and calligraphy. Live seafood is a must – try steamed lobster in chicken fat and Huadiao wine on a bed of silky egg white custard. The winey aromas are mesmerising. Hand-crafted dim sum is another unmissable highlight at lunch.

Yardbird

★ Michelin$$Yakitori

Yardbird is always jam-packed, so book online or expect to queue. The main draw is without doubt the 20-plus types of yakitori skewers made with local ‘three-yellow’ chicken from beak to tail, grilled over binchotan charcoal. Rare cuts like thyroid and ventricle can be hard to find elsewhere, as are the crispy meatballs with tare and egg yolk. Check out the extensive list of Japanese whisky.

Shang Palace

★ Michelin$$$Cantonese

This elegant restaurant has been a reliable favourite for Cantonese classics for over 40 years. Chandeliers and Sung-style paintings create a stunning backdrop for the refined cooking, prepared meticulously by the seasoned chef. Seafood is cooked in myriad ways, so it never gets tired. Leopard coral grouper can be steamed with ginger and scallion, shredded pork and mushrooms, or deboned and sautéed with dried tangerine peel and olive-pickled mustard leaves.

Gaddi's

★ Michelin$$$$French

Once the famed hotel's grand ballroom, Gaddi's is known for its authentic, lavish decor, warm, meticulous service and impeccably crafted dishes. With chef Anne-Sophie Nicolas at the helm – its first female chef since it opened in 1953 – the legendary institution is ushering in a new era. Expect legacy recipes jazzed up with creative twists. The pan-seared Norwegian langoustine, cooked to perfection and boasting intense umami, is the must-try.

嘉麟楼

★ Michelin$$$Cantonese

The space evokes old Shanghai circa 1920 – stained-glass windows, teak floors and rugs all nod to the golden era. On the menu, meanwhile, classics rub shoulders with novel creations. Green lobster two ways juxtaposes smoky caramelisation from wok-frying with wine aromas and the clean taste of the steamed crustacean on egg white custard. Their smoked barbecue pork is another must-try (you need to pre-order). Try their tea-infused cocktails, too!

Racines

★ Michelin$$$French Contemporary

Chef Romain from southern France revisits his culinary roots at Racines (literally "roots" in French). Classic heirloom recipes get a modern makeover and are crafted with seasonal produce from his home country and Hong Kong. From house-made sourdough with smoked butter to petits fours in a vintage biscuit tin, his tasting menu brims with personal touches. Crispy Brittany pigeon, a staple on the menu, is nicely balanced by the fruity tartness of berries.

The Legacy House

★ Michelin$$$Shun Tak

This restaurant pays homage to the hotel's founding patriarch. Against a backdrop of breathtaking harbour views, it serves a variety of Shun Tak dishes, such as minced fish soup and pan-fried fish head. For dessert, try the deep-fried milk custard and white sugar pudding. The restaurant supports the local economy by sourcing directly from local fishermen, artisans and farms. A dress code applies at dinner.

Mora

★ Michelin$$$Innovative

Mora is located on Cat Street, famous for its antique and junk market. The soothing interior adopts a cream colour scheme with subtle curvy lines. Soybeans are at the core of the menu, taking the forms of bean sauce, tofu skin, soymilk, and fermented beans, whose textures complement other ingredients in each dish well. European techniques are seamlessly melded with local flavours for a varied and interesting experience. Don’t miss their Mapo tofu.

Sushi Wadatsumi

★ Michelin$$$$Sushi

Here, edomae sushi is made with the freshest catch flown in from Japan five days a week, most of which is wild- or line-caught. Yamagata sushi rice is dressed in a special blend of red vinegar for optimal acidity and is replaced regularly to maintain perfect temperature and moisture. If you’re lucky, you may get to taste live baby cuttlefish, available only for two weeks in the year. There is a private room available that seats up to eight guests.

Tuber Umberto Bombana

★ Michelin$$$$Italian

This dining concept by the eponymous chef is dedicated to the black and white treasure of gastronomy; its name also refers to the genus to which truffles belong. The head chef, who worked under Chef Bombana for over 20 years, demonstrates dexterous handling of seasonal ingredients from around the world, including jumbo carabinero prawns from Spain. The tasting menu offers a choice of dishes from starter to dessert.

Yè Shanghai (Tsim Sha Tsui)

★ Michelin$$Shanghainese

It may have moved to a swanky mall in 2020, but this household name in Shanghainese food has been on the radar of gastronomes for over two decades. The room is spread across two floors with a modern take on 1930s Shanghai charm. Apart from drunken chicken, and stir-fried river shrimps, try also their cold appetiser sliced pork dressed in garlic sauce – the paper-thin pork is springy in texture, and its richness is balanced by garlic and soy.

Chaat

★ Michelin$$Indian

‘Chaat’ means ‘to lick’ in Hindi, as the food here is so finger licking good. The menu covers an extensive range of pedigree Indian classics from spruced-up street snacks to ambitious creations based on tradition. The tandoori oven is put to good use as evidenced by their juicy, perfectly spiced black pepper chicken tikka. The glazed kitchen lets diners watch the chefs in action as they deliver an entertaining experience.

Whey

★ Michelin$$$Asian Contemporary

Whey serves an intriguing 7-course tasting menu featuring modern European dishes with influences from the head chef's native Singapore. His cuisine is also influenced by his travels and experience working in Asia, Australia and Europe, as well as his childhood. Highlights include moreish brioche with a buah keluak emulsion, creamy silver pomfret with squid and aromatic nasi ulam. Maoshan Wang durian ice cream is worth paying extra for.

Hansik Goo

★ Michelin$$$$Korean

Hansik means "Korean cuisine" and goo refers to chef Mingoo Kang. But shikgoo also denotes "family", which aligns with his home-style fare designed for sharing. At dinner, there are two tasting menus – opt for the longer "Premium Dinner" to experience his vision in its entirety. Dishes such as abalone-wrapped dumpling or chicken roulade with ginseng rice exemplify the chef's creative, upscale spin on the classics. The lunch sets are exceptional value.

Vea

★ Michelin黑珍珠二钻$$$$Innovative

An imposing counter and an open kitchen dominate the room, commanding the best view of chef Cheng in action. You are definitely in for a stellar experience, thanks to his 8-course tasting menu that rolls out a “Chinese x French” concept. Each course tells a story about Hong Kong’s food culture and his childhood memories, using Chinese and local ingredients finessed by blue-ribbon Gallic technique. Creative cocktail-food pairing suggestions.

Feuille

★ Michelin$$$$French Contemporary, Innovative

Chef David Toutain's first venture outside France champions an eco-friendly ethos, using locally sourced, organic produce with minimal impact on the environment. Just like the restaurant's name (French for "leaf"), the vegetable-forward multicourse tasting menu is inspired by the life cycle of plants. The root-to-shoot approach is finessed by French techniques. Don't miss the pumpkin and sunflower seed bread served with the gelatinous dill pil pil sauce.

Godenya

★ Michelin$$$$Japanese

Despite having a discreet entrance in a dark narrow alley, this tiny self-proclaimed ‘sake pairing restaurant’ is fully booked months ahead. There is only one omakase menu featuring kappo dishes made with seasonal produce mostly flown in from Japan. Sake pairing is a vital part of the experience as the chef/sake master serves each drink at a different temperature to bring out the best in each course, and that includes some rare small labels.

Louise

★ Michelin$$$French Contemporary

Chef Julien Royer, of Odette in Singapore fame, opened this restaurant which sports a 1930s colonial style decor. Start with a drink at the bar downstairs before heading to the dining room for the chef’s delicate creations crafted with quality produce. Served with rice cooked in chicken fat and green salad, the juicy, velvety roasted Hong Kong yellow chicken dish is great for sharing. Ask the sommelier about wine pairings.

Belon

★ Michelin$$$$french

The intimate room sets the scene perfectly for chef Kirkley's vision to unfold. For the ultimate experience, go for his seven-course "Sélection du Chef" set menu with optional wine pairing. Visually stunning dishes such as bonito with tomato and shiso, and tai with green curry velouté are underpinned by modern techniques, melding French traditions with Asian accents. Consider reserving the kitchen counter and prepay for the curated menu for four.

🕐 Mo-Su 18:00-22:00

Neighborhood

★ Michelin全球50最佳 #16$$European Contemporary

Tucked away in an alley, this casual and bustling spot is the brainchild of owner-chef Lai, a Hongkonger trained in the U.S. The seafood-heavy menu has 20 tapas-style items on rotation, alongside large platters for sharing such as the famous salt-baked chicken rice with giblets and morels, and Hokkaido kinki paella. The daily seafood special is always a highlight – try their smoked fish in spices if available. Large platters need pre-ordering.

一乐烧鹅

★ Michelin$$Cantonese Roast Meats

Founded in 1957, this family business has been running at this spot since 2011. The unmissable, glistening roast geese are marinated with a secret recipe and go through over 20 preparatory steps before being chargrilled to perfection. You can order the goose by the quarter, best enjoyed with a bowl of lai fun noodles in clear broth with a drizzle of goose fat. Char siu, roast pork belly and soy-marinated chicken are also good.

Ami

★ Michelin$$$French Contemporary

Ami, decorated on a forest theme, offers a fine dining experience in a casual setting. On top of tasting menus, all-day à la carte choices abound – Gallic staples, dishes to share and bar snacks. The veteran executive chef sources the best produce, pairing it with traditional French sauces. His meticulous craftsmanship reaches its peak in signatures like hand-chopped Wagyu beef tartare, yellow chicken and seafood vol au vent.

Nagamoto

★ Michelin$$$$Japanese

Chef Nagamoto offers only one omakase menu with kaiseki courses crafted out of premium ‘shun’ ingredients that embody his deep knowledge of each season. Mindful preparation and unique combinations make the experience unforgettable. The waiting staff is on hand to explain each dish’s origins and role in Japanese food culture. From your counter seat, admire the chefs’ well-honed skills as they shave katsuobushi and craft hatsujiru from scratch.

Arcane

★ Michelin$$$European Contemporary

Aussie chef Shane Osborn lets diners witness how quality ingredients are turned into artistic creations in the open kitchen. Simple recipes are executed with a refined edge that allows authentic flavours to shine through. Always save room for his yuzu and lemon posset – smooth, creamy and with balanced acidity. Ask the affable sommelier about the extensive cellar, which includes a lavish Burgundy selection and covers Europe, Oceania and the Americas.

Ryota Kappou Modern

★ Michelin$$$Japanese

Floor-to-ceiling windows let in natural light and allow expansive views, while designer furniture and artisan tableware exude style. Only a kappo-style set menu is offered and the courses feature the best ingredients in season. The chef’s favourite Omi Wagyu katsu with black truffle and egg confit was inspired by sukiyaki and its flavours are in perfect harmony. The dinner set menu also includes an array of sake distributed by the restaurant itself.

Mono

★ Michelin全球50最佳 #27$$$Latin American

The Venezuelan chef serves a tasting menu that reinterprets LatAm cuisine while paying homage to his culinary roots. Colourful dishes deliver bold flavours reminiscent of the vibrancy of the continent’s culture. Danish langoustine is served with fermented Ecuadorian cacao in a rich, dense shrimp stock to accentuate the crustacean umami. The 18-ingredient green mole is silky in texture, striking a balance between aromas, heat and acidity.

Kappo Rin

★ Michelin$$$$Japanese

A collaborative concept by Sushi Yoshitake in Tokyo and Sushi Shikon next door, Kappo Rin specialises in multi-course, season-driven omakase menus with both cooked and raw dishes. The Japanese head chef from Sendai takes pride in his vision of complementing rich flavours with unique condiments. You can pair the food with some of the best sake from Japan. With only 8 counter seats, reservations are a must.

China Tang

★ Michelin$$$Cantonese

This handsome restaurant was the brainchild of the late Sir David Tang. Following a recent refurbishment, the interior has been restored to its former classy glory and the menu revamped to include Beijing and Sichuan delicacies as well as the Cantonese mainstay. Crispy skin roasted ‘pipa’ squab with 35-year aged tangerine peel is grilled to order and the rounded citrus works magically with the meaty flavour. Sautéed lobster in XO sauce is another must try.

Plaisance by Mauro Colagreco

★ Michelin$$$$French Contemporary

Mother of pearl trimmings, shades of turquoise and a sculpted whirlpool of metallic fish set the ocean scene. The seafood-led menu delivers spellbinding dishes that showcase the best ingredients from around the world alongside local vegetables, all finessed with solid French technique and a healthy dose of creativity. House-made sauces are one of the highlights, as is the extensive wine list. The open kitchen puts on an entertaining show.

Estro

★ Michelin$$$$Italian

The Neapolitan chef impresses diners with his modern Italian-inspired repertory. Choose between the 6- and 8-course menus to experience the full scope of his ingenious creations, like handmade bottoni pasta stuffed with parmesan emulsion and drizzled with saffron glaze, and red prawn panna cotta generously topped with caviar. It is possible to pre-order the chef’s table should you fancy some one-on-one time with the maestro.

Petrus

★ Michelin$$$French

Heavy drapes at the windows, thick carpets and elegantly laid tables give this restaurant the look of a grand Parisian salon – but here you also get fabulous harbour views. The French cooking, however, shows a certain modernity; the menu is ingredient-led with the luxury ingredients coming from as far as France or sometimes no further than Hong Kong Island. The wine cellar is notable too and includes 45 vintages of Château Pétrus dating back to 1928.

Man Ho (Admiralty)

★ Michelin$$$Cantonese

The sophisticated interior inspired by a Chinese garden features cascading glass chandeliers shaped like morning glory, marble moon gates and camellia enamel art. The young but seasoned head chef takes a creative approach to classics, such as Cantonese barbecue, dim sum and seafood. Try the fish soup with fish maw, shrimp cake and bamboo pith – the rich, flavoursome broth is made with three kinds of fish. Certain items need to be pre-ordered.

Yong Fu

★ Michelin$$$$Ningbo

The first outpost of this Shanghai-based brand in Hong Kong features wave-like crystal chandeliers and dangling glass fish in a nod to its fish-centric menu. Fish from the East China Sea is shipped here daily, and local produce is used to create authentic Ningbo fare. Most of the hallmark dishes from the parent branch are available, including some of their most complex recipes. Try raw mud crab marinated in wine, ginger and coriander that boosts the briny sweet meat and flanked by intoxicating rich crab roe. Preorder to avoid disappointment.

Seventh Son (Wan Chai)

★ Michelin黑珍珠二钻$$Cantonese

The name refers to the owner – the seventh son who learned his culinary skills from his father from the age of 14. The must-try barbecue meats include roast suckling pig which is smoky and rich. The skills of the kitchen team are manifest in traditional dishes like deep-fried egg custard with chicken kidney, and steamed beef patty with dried tangerine peel. The smart room comes complete with teak floors, gold accents and warm lighting.

留园雅叙

★ Michelin$$Shanghainese

At this spot serving authentic Shanghainese cooking to a Shanghainese-speaking clientele, it's tempting to think you're in Shanghai. The menu covers all bases, from home-style favourites (sautéed river shrimps; eight treasures in chilli sauce) to painstaking recipes such as stir fried shredded mandarin fish. The dim sum, e.g. xiao long bao, and pan-fried pork buns are also well made. In season, dishes made with hairy crab meat and roe are unmissable.

Xin Rong Ji

★ Michelin$$$$Taizhou

Taizhou cuisine emphasises the natural flavours of ingredients, so dishes are only sparingly seasoned with aromatics. Braised wild-caught yellow croaker from the East China Sea is the must-try signature here; other recommendations include deep-fried conger eel and braised radish. Seasonal offerings include regional specialities like lamb offal which is rarely found in Hong Kong. Certain items require pre-ordering.

福临门鱼翅海鲜酒家(湾仔店)

★ Michelin黑珍珠二钻$$$Cantonese

With 70+ years of glorious history, Fook Lam Moon is held dear by its faithful regulars as an institution in classic Cantonese cuisine. A stable kitchen team ensures the food is consistently good, be it exquisite dim sum or other traditional offerings. Standouts such as live seafood cooked various ways, deep-fried crispy chicken, baked stuffed crab shell, and gourmet soup in whole winter melon, are true delights. Some dishes need pre-ordering.

Zhejiang Heen

★ Michelin$$Zhejiang

Run by a group of Hongkongers of Zhejiang descent, this traditionally furnished restaurant boasts universal appeal. On the menu, Zhejiang delicacies rub shoulders with Shanghainese specialities. Make sure you pre-order ‘snatched tiger tails’ – seared swamp eel in a brown sauce that reveal exquisite knife work and a springy texture. Also check out the seasonal dishes and excellent buns and pastries. Friendly, unobtrusive service.

甘牌烧鹅

★ Michelin$$chinese

For over 70 years, the Kams have been famous for their roast goose and this shop was opened by the third generation. But the goose extravaganza doesn’t stop at their juicy roast goose with crispy skin. Try also their silky, melty goose blood pudding or the decadent blanched noodles tossed in goose fat. Other Cantonese barbecue dishes glistening in the window are also worth trying. With only 30 seats, don’t be surprised to see a queue.

🕐 Mo-Su,PH 11:30-21:30

I M Teppanyaki & Wine

★ Michelin$$$$Teppanyaki

The founder and head chef Mok moved his restaurant to this location in 2021. As always, top notch ingredients like sea urchin, abalone and blue lobsters are flown in daily from Japan and France. But the theatrical cooking now happens in a much bigger room, along with a private room that seats eight. The wine list also sees a lot more choices. Amadai with sea urchin cream sauce stands out in particular, with its crispy scales and juicy flesh.

何洪记

★ Michelin$$Noodles and Congee

No discussion about Hong Kong’s historic noodle shops would be complete without mentioning Ho Hung Kee, which originally opened in Wan Chai in the 1940s and is famed for its springy wonton noodles and fresh, sweet soup. More elements have been added here at its new address – dim sum and some Cantonese dishes are now served too. For the interior, they’ve adopted a more contemporary, Western style aesthetic.

Roganic

★ Michelin$$$European Contemporary

This offshoot of its London namesake by British chef Simon Rogan moved here in 2025. As opposed to the tasting menus offered in the former venue, a new sharing-style set menu allows guests to dine flexibly and creatively. As always, the modern British score celebrates local sustainable produce and champions a farm-to-table zero-waste concept. Four types of libation pairings cater to both wine buffs and teetotallers.

Pang's Kitchen

★ Michelin$$Cantonese

A household name in the neighbourhood since 2001, this restaurant wins many hearts with its traditional, often painstakingly made Cantonese cooking. This family business, now into the second generation, still impresses with its consistently well-made dishes. The signature baked fish tripe omelette in an earthenware casserole features Cantonese pork sausage that adds richness and wine aromas. Try the snake soup, and stir-fried sticky rice, too.

Ah Chun Shandong Dumpling (Prince Edward)

必比登全球50最佳 #37$Dumplings

The shop has a traditional feel to it. Green wooden window frames on the wall are reminiscent of old-time Hong Kong. Dumplings are handmade daily and only the freshest ingredients are used in the fillings. Try their most-ordered item lamb and Peking scallion dumplings. Or surprise yourself with the specialty, such as mackerel dumplings and cuttlefish dumplings. Shandong roast lamb and meat pie are also recommended.

大荣华酒楼(安宁路店)

必比登$$Cantonese

Dripping with vintage charm and festive vibes, this long-standing restaurant is decked out in red and gold for a joyful and luxurious feel. On the menu, Cantonese classics and dim sum brush shoulders with walled-village-style dishes, such as five-flavour chicken featuring flavoursome velvety meat. Other specialities include roast duck with bean paste and coriander, steamed mullet with salted lemon and, first and foremost, the steamed sponge cake.

好到底面家

必比登$Noodles

Traditional shops that make their own noodles from scratch are becoming scarce. Founded in 1946, this household name is among the remaining few. It is famous for its bouncy noodles that impart rich eggy flavour and, although the signature is wonton soup, zhajiang noodles and beef brisket noodle soup are also popular. Try the braised white radish with shrimp roe for the deep umami and briny-sweetness. Expect to share a table when it's busy.

Banana Boy

必比登$Street Food

Its à la minute banana roti has been reputed for its crispy skin and tender filling since 2019. The shop reopened in 2024 in this spot, with Nutella, Ovaltine, pork floss with mozzarella and new flavours in the menu. It's always busy, so expect to queue.

Tin Hung

必比登$$Cantonese Roast Meats

Popular with locals since 2001, this shop sells its signature roast goose in specific cuts, halves or whole. Geese are shipped from Foshan daily, marinated, roasted to perfection, and served piping hot. Other standouts include honey-glazed char siu, roast duck and drunken chicken. Those looking to pair the meats with a local drink should try their herbal tea. Given the reasonable prices and limited seats, it makes sense to arrive early.

容龙海鲜酒家

必比登$$Seafood

This well-known place is adorned with dragon motifs, the iconic dragon pillar at the door being the centrepiece. Most guests pick their seafood from the nearby wet market for the chefs here to cook up; others choose from the fish tank on site. Servers will suggest various preparation methods. The baked baby lobster with cheese is a must! Also, try their Cantonese barbecue, but be sure to save room for the steamed egg white custard in roasted coconut.

裕记大饭店

必比登$$asian, chinese

From a tiny countryside joint in 1958, this second-generation family business has grown without losing its flair. It owns the farm that breeds Qingyuan black brown geese, ensuring quality and a steady supply. Chargrilled according to the owner’s family recipe and served after 11:45am, their goose is known for its distinctive smoky aroma, crispy skin and juicy meat. The menu also includes goose offal braised in spiced marinade, seafood and stir fries.

🕐 Mo-Su 11:00-23:00

好汤好面

必比登$$Noodles

This 20-seater, the HQ of an owner-chef with over 20 years of experience in French cuisine, offers only 12 noodle soups, each with a specific base and topping. Try the ‘cotton chicken’ variety, featuring silky chicken, rich broth and spongy fish maw with layered textures and flavours. The signature flat noodles in beef soup with Sichuanese beef cheek and French-style braised oxtail takes two days to make. House made sorbet is equally impressive.

Tai Wai Dining Room

必比登$$Cantonese

The red lanterns at the entrance are a prelude to the nostalgic, Chinese-style interior. The kitchen team respects Cantonese traditions, but with a wry sense of humour. Dim sum dominates the menu at lunch, including all-time favourites like pan-fried sticky rice chicken dumpling. At dinner, painstaking old-fashioned recipes take centre stage. Try char siu glazed in maltose and seared tableside, or eight-treasure duck that needs pre-ordering.

坤记竹升面

必比登$noodle

It’s inside a local market but easy to spot, thanks to the big yellow sign. Watch the kitchen at work through the glass wall as noodles are made the traditional way – with the chef seesawing on a bamboo pole to painstakingly knead the egg-rich dough for that stringy texture. Secret techniques are deployed to remove the soapy taste of lye and accentuate the eggy flavour. Don’t miss the signature noodles tossed in shrimp roe and oyster sauce.

刘森记(福荣街店)

必比登$Noodles

Since 1956, this branch (and the original shop around the corner) has been packed with customers buzzing in and out. The third generation of the family business still kneads the noodle dough with a bamboo pole, just as it used to be done, for that springy texture. Wontons are made on site with whole prawns and pork; even the crunchy radish pickles are made in-house. Try the signature tossed noodle with shrimp roe and braised beef brisket and tendon, too!

Dragons' Den

必比登$$Cantonese

Hidden in a shopping mall at the foot of Lion Rock, this restaurant has retro decor and mid-century modern furniture in keeping with the menu – a rollcall of yesteryear's Cantonese classics, such as baked egg omelette with fish tripe, which is hard to come by. Their famous squab is dry aged for five days before being smoked with pear wood and deep fried. The dim sum lunch is also hugely popular. Certain barbecue and seafood dishes need to be pre-ordered.

公和豆品厂

必比登$Street Food

Since 1893, this much-loved shop has been making its own tofu that exudes a deep, rich soy aroma. The tofu pudding is a must-try. With murals that depict tofu being made, the room is styled to attract a younger crowd.

增辉艺厨

必比登$$Cantonese

Lined by multi-tier fish tanks, the entrance showcases live seafood from around the world – Hokkaido scallops, Thai marble goby, even Hanasaki crab if you're lucky. Chicken dishes are another strong suit. To avoid disappointment, it's best to pre-order signatures such as double-boiled chicken soup with conpoy and Yunnan ham, braised chicken stuffed with abalone and sea cucumber, stock-poached leafy greens with chicken liver or chargrilled suckling pig.

添好运点心专门店(深水埗店)

必比登$Dim Sum

One of the early branches of the chain, it offers over 20 dim sum on the menu, all skilfully made and attractively priced. Some items rotate every two to three months to keep them fresh. Don’t miss their shrimp dumplings, baked buns with barbecue pork filling or steamed beef balls with tangerine peel. The spruce interior takes up two floors and the unflappable team operates seamlessly and swiftly, keeping waiting times down to a minimum.

Heartwarming (Prince Edward)

必比登$Street Food

With black sesame seeds ground non-stop by the two stone mills at the door, you can tell what this shop is famous for – sweet black sesame soup, ice cream, pudding… and black sesame rolls prized for their intense flavour and chewy texture.

聚兴家

必比登$$Cantonese

This hole-in-the-wall is always jam-packed and that's down to chef-owner Ng's cooking, not the decor or service. Cantonese stir-fries prevail, alongside a few spicy options. The must-try salt-baked Wenchang chicken is succulent, flavoursome… and tends to run out early. Live seafood is also big on the menu, eg pan-fried prawn in soy sauce or steamed eel in black bean sauce. Reservations are recommended and it's worth pre-ordering the chicken to avoid missing out.

🕐 Mo-Su 11:00-01:00

Eton

必比登$$Shun Tak

Fung Shing, once a household name in Mong Kok, was reincarnated as Eton, in a space that oozes nostalgic Chinese flair with its red carpet and dragon and phoenix relief art. The kitchen is run by mostly the same team, and the menu remains broadly similar. Expect Shun Tak classics such as sautéed mandarin fish roll with silky flesh, and angled loofah in a lightly seasoned glaze. Scrambled egg white with milk in Daliang style is also an excellent choice.

Saya

必比登$$Thai

A turquoise colour scheme, rattan furniture and wall coverings impart a retro tropical vibe. The menu is dominated by Isan cuisine from Northeast Thailand, intelligently crafted by a Thai kitchen team. Laab Moo Isan tastes tangy and spicy; diced pig ears add crunchy texture to the ground pork salad. Aroma-laden khao soy features coconut milk curry and chargrilled chicken. The generous portions make it a great spot for friendly get-togethers.

两姊妹凉皮有限公司

必比登$Street Food

Now with a dine-in option, the shop has moved to Mong Kok. Glass noodles dressed in a secret blend of chilli vinegar are topped with shredded cucumber, coriander, peas and ground peanuts. Choose your preferred level of spiciness.

Thai Pai Dong (Jordan)

必比登$$Thai

This no-frills shop may not be eye candy, but its Thai street food is enough to make food lovers return again and again, overlooking its lack of ambience. With varied textures and layered flavours, its drunkard fried noodles seduce with herbal aromas and ribbon noodles nicely charred on the edges. Don’t miss the Wagyu boat noodles – a classic jazzed up by a luxury cut of meat in a rich pork bone broth. Expect to queue.

佳佳甜品 (佐敦)

必比登$Street Food

This household name that started out as a street stall in 1979 moved to this spot in 2025. Rest assured: their sweet soups still taste as good as ever! Try the tofu skin soup with ginkgo and Job's tears or the black sesame soup.

麦文记面家

必比登$noodle

No one is here for the no-frills interior, typical of any noodle shop in Hong Kong. This 60-year-old establishment is all about Cantonese wonton soup noodles – firm and bouncy prawns, visible through the paper-thin translucent skin, with springy duck egg noodles swimming in a flavourful broth. The noodles taste equally great when simply tossed in oyster sauce or shrimp roe, the latter also available as a pre-packaged condiment to go.

Ho Ho Chak

必比登$$Chiu Chow

The apt moniker of this Chiu Chow restaurant is Ho Ho Chak, which means ‘delicious’ in Teochew dialect. The three brothers who run the joint also wholesale seafood and fruit, so they have reliable access to the best ingredients. The signature steamed pork patty with mud crab is loaded with buttery roe while the pork is springy and finely textured. Fried omelette with dried radish and ground pork is browned on the outside and custardy on the inside.

德记潮州菜馆

必比登$$Chiu Chow

This eatery, which started out as a hawker stall in the 1990s, has retained its casual vibe. The second-generation owner shops for groceries daily and sometimes helps with kitchen chores. Grey mullet is steamed and served chilled with the original Puning bean paste dip. It can also be steamed with dried plums or salted lemon and served hot. For parties of four or more, consider pre-ordering steamed eel in lotus leaf at least two days ahead.

Takeya

必比登$$Japanese

This intimate 15-seater yakitori shop is the brainchild of a Japanese engineer, now the chef, and his wife, now the maître d'. For over a decade, they’ve been feeding hungry diners in the neighbourhood with quality grilled food, with some ingredients flown in from Japan. Rare cuts such as chicken heart and hatsumoto (artery) are definitely worth a try. Pair them with their selection of sake or home-brewed umeshu. Reservations are accepted the day before.

Po Kee

必比登$Cantonese Roast Meats

How far would you go for a bowl of Lai Fan noodles with roast duck leg? Every morning loyal fans line up at the door before this shop opens – that’s how good it is. A fixture in the neighbourhood for over 40 years, Po Kee is hugely popular among locals for its roast meats freshly grilled in the factory behind the shop. Time your visit as roast pork tends to run out before 2 pm and the goose before 4 pm; or you can pre-order to avoid disappointment.

鼎泰丰(沙田店)

必比登$$Shanghainese

Late Mr Yang’s first Taiwanese shop opened in 1958 has morphed into a multinational chain with branches all over the world. Although famous for its good service, competitive prices and customer relations, the star of the show is its xiao long bao made on the spot. That said, the noodles also benefit from consummate technique. Try them tossed in house-made scallion puree that bursts with pungent, savoury notes. Expect long queues at peak hours.

Prof Chan's (Western District)

必比登$$Hunanese

The kitchen team of Hunanese natives boasts solid skills, especially in quick-fried dishes that sport exceptional wok hei. Ingredients such as chillies and smoked pork are sourced directly from farmers in Hunan. The speciality braised pork elbow involves four complicated cooking steps spanning over 10 hours to develop layered flavours and the right texture. Stir-fried pork with Youxian beancurd and spicy organic cauliflower are also worth trying.

Cheung Hing Kee (Tsim Sha Tsui)

必比登$Street Food

Besides the typical sheng jian bao with soupy pork filling, this shop serves varieties such as shrimp, mala pork, truffle, crabmeat and roe. The buns are springy, brimming with filling, and crispy on the bottom.

咏藜园四川担担面

必比登$$Shanghainese, Sichuan

Originally a run-down shop in a squatter village, this eatery moved here in 2000. But one thing has never changed – the food is as delicious and affordably priced as ever. The signature Dan Dan noodles come in two versions: one with ground pork and one without, and can be paired with a spicy or mild broth. Whole mandarin fish is prepared in Sichuan Shuizhu style or in a sweet and sour sauce. The portions are big enough for sharing.

Kwan Kee Clay Pot Rice (Queen's Road West)

必比登$Cantonese

Its red sign, basic interior and traditional stir-fries all point to an authentic Hong Kong food experience. Claypot rice is only served at night and takes time to prepare, so order it first as soon as you’re seated. The three-rice blend results in a chewy texture and appealing fragrance; the bottom crust is always perfectly scorched. The white eel variety is especially popular; pair it with claypot dishes with excellent wok hei.

生记卤味

必比登$Street Food

Come to this place with a nose-to-tail concept for Chiuchow-style marinated goose. Made with grain-fed goose from Chiuchow, it boasts a firm texture and meaty flavour. Try the goose blood curd, web, wing, liver, intestine and gizzard, too.

巴依餐厅

必比登$$Xinjiang

Despite being somewhat out of the way, lamb-lovers gather here in numbers for items such as stewed lamb and mutton skewers, prepared by the Xinjiangese kitchen team. The signature roasted lamb leg is big enough to share between two and needs pre-ordering. Besides lamb, it’s also worth trying the chicken stew with potato and chilli, as well as the Ketik yoghurt drink. The dining room still features the map of the Silk Road on a stretched canvas.

阿元来了

必比登$taiwanese

Decorated with memorabilia and buzzing with night market vibes, this street food shop is the brainchild of its Taiwan-born owner. Some ingredients are imported direct from his hometown to ensure that every bite is as authentic as possible. The signature minced braised pork rice boasts depth and a melty texture, while the traditionally-made double egg oyster omelette is both chewy and eggy at the same time. Round off with taro ball sweet soup.

🕐 Mo-Su 11:00-21:00

Siaw

必比登$$Thai

Named after the Thai word for "friends", this bustling joint with an open kitchen, colourful façade and Thai pop soundtrack oozes tropical vibrancy. The menu covers all-time Thai favourites, from street snacks and boat noodles to rice dishes and desserts. The pad kra pao – minced pork or beef with holy basil and fried eggs on steamed rice – has a wonderful kick. Try the kha nom krok, too: crispy coconut rice flour pancakes with custardy centres.

Eng Kee Noodle Shop

必比登$Noodles

This family-run shop is always jam-packed with hungry locals craving Cantonese noodle soup. No matter for dine-in or take-out, expect a reasonable wait. It prides itself on its signature beef brisket – braised one night ahead and steeped in a spiced marinade overnight for silky tenderness and deep flavours. Their oven-grilled char siu is made with pork shoulder and pork neck and has a juicy, springy texture thanks to the fine marbling.

潮家宴

必比登$$Chiu Chow

The traditionally furnished room, which used to be a private club, now specialises in home-style cooking from Chiuchow. Pork tripe soup with salted mustard greens and peppercorns is creamy and rich. Braised goose in spiced soy marinade impresses with a robust meaty flavour and subtle herbal warmth and the buttery, velvety goose liver is a must. Ask about the catch of the day and consider pre-ordering dried seafood like abalone and fish maw.

Juno

必比登$$Mediterranean Cuisine

The mint green façade with brushed brass trim leads into a bright airy interior steeped in relaxed bistro vibes. The great value lunch set and dinner tasting menus juggle Italian, Spanish and French flavours in a tribute to the sunny Mediterranean coast. Start with house-made rosemary focaccia, best enjoyed with small sharing plates like charcoal peperonata. The baked Cote d’Azur seabass with crisp skin and juicy flesh is another must.

Ăn Chơi

必比登$$Vietnamese

Run by a binational Chinese-Vietnamese couple, the colourful Ăn Chơi captures the liveliness of Vietnamese street stalls. Their bánh mì sandwiches come in an array of fillings; varying versions of phở are made according to different regional traditions. Lã Vọng grilled fish uses halibut instead of river fish; the house-fermented fish sauce is loaded in full-bodied unique flavours. For drinks, try egg coffee or Vietnamese beer.

Kau Kee

必比登$Noodles

Kau Kee has been trading since the 1930s and has consequently built up such a huge following that you’ll probably have to line up in the street first to eat here. It’s all very basic and you’ll have to share your table but the food is delicious. Beef noodles are the speciality; different cuts of meat with a variety of noodles in a tasty broth or spicy sauce. Try the milk tea too.

🕐 Mo-Sa 12:30-22:30

鮨 ·斋藤

La Liste 99分

寿司

Wing

全球50最佳 #5$$$$Innovative

The second venture from owner-chef Vicky Cheng who runs the well-acclaimed Vea upstairs, Wing is named after his Chinese name, meaning eternity. The tasting menu features contemporary Chinese courses made with quality global ingredients but underpinned by European techniques. He reinterprets classic recipes and familiar flavours with creative twists and playful food combinations. Online reservations open at midnight for up to 28 days ahead.