屯门 最佳餐厅

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.

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.

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.

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.

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.

天巢法国餐厅

★★★ Michelin黑珍珠三钻$$$$French Contemporary

The location at the top of the Grand Lisboa Hotel makes for breathtaking views and is a terrific setting for the restaurant's renowned contemporary French cuisine. Whether as part of the set menu or à la carte, the dishes are intricate, beautifully plated and boast an array of intense flavours. The stunning dessert trolley provides a fitting finale, and the wine list is one of the best in Asia.

誉珑轩

★★★ Michelin黑珍珠二钻$$$Cantonese

This lavish room is a destination in itself – Chinese art, ebony, crystal, jade, gold and silver are all used to great effect but they don’t outshine the food. The head chef has a passion for recipes deeply rooted in Cantonese traditions, but jazzed up with modern techniques and exotic ingredients from around the world. Besides the double-boiled tonic soups with herbal medicine, seasonal offerings such as roasted prime rib with chilli are also a delight.

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

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.

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.

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.

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.

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.

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.

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.

Feng Wei Ju

★★ Michelin$$Hunanese, Sichuan

The opulent room is covered in gold and red, the festive colours for the Chinese. The menu offers Sichuan classics, such as sautéed chicken with peanuts and chilli, and Hunanese fare like steamed carp fish head with chilli. Hand-pulled noodles are also worth trying – watching the chefs pulling them in the display kitchen adds to the entertainment. Boiled mandarin fish fillets in chilli oil comes in portions generous enough for a few to share.

Chef Tam's Seasons

★★ Michelin全球50最佳 #49黑珍珠二钻$$$Cantonese

As well as the main menu, the dining concept by chef Tam Kwok-Fung features two sets – one classic, one seasonal. New à la carte items pop up every month to showcase seasonal ingredients. The traditional appetiser ge zha, or deep-fried egg custard, comes in a hairy crab version in autumn - the velvety custard bursting with crabmeat flavour is enrobed in a crispy crust. Barbecued pork belly glazed with honey is smoky and aromatic.

永利轩

★★ Michelin黑珍珠二钻$$$Cantonese

Equally suited to power lunches and friendly get-togethers, this strikingly lavish restaurant dominated by a frosted crystal flying dragon offers far more than just a treat for the eye. Cantonese classics and dim sum crafted with top-notch ingredients are what keep diners coming back. Besides the main menu, ask about their seasonal dishes such as clay pot rice and Dongshan goat in winter. Thoughtful service adds to the experience.

8餐廳

★★ Michelin黑珍珠三钻$$$Cantonese

The lavish interior sports goldfish motifs and the number eight to wish diners good fortune. The menu is traditional Cantonese starring crisply crafted quality ingredients. The head chef adds a new spin to familiar dishes with imported produce like Japanese chillies, Argentinian carabineros and Aussie lobster. At lunch, over 40 types of dim sum are available – try the steamed rice rolls filled with pickled Japanese cucumber and char siu Berkshire pork.

杜卡斯餐厅

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

Water, glass and mood lighting are combined dramatically to create a unique space that is both stylish and intimate, as befits its striking host hotel. The 6-course signature menu can be broken down with a minimum of 3 courses. Every dish is the quintessence of flavour, balance and high-flying gourmet technique. Those familiar with other restaurants headed by renowned French chef Alain Ducasse around the world will recognise his inimitable hallmark.

The Huaiyang Garden

★★ Michelin$$$Huaiyang

The room has a Jiangnan garden theme, with perforated screens imitating patterned windows commonly seen in Suzhou architecture. Helmed by the renowned culinary master Chef Zhou, the kitchen team excels in sophisticated Huaiyang fare incorporating fresh river fish shipped from the region twice a week, such as stir-fried shrimps with roe and tomalley, or Liangxi-style crispy eel. Dingsheng cake with date filling is a great way to end your meal.

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

Beefbar Hong Kong

★ Michelin$$$Steakhouse

牛排馆

新同乐鱼翅酒家

★ Michelin$$Cantonese

中餐

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

Duddell's

★ Michelin黑珍珠二钻$$$Cantonese

餐厅

Man Wah

★ Michelin$$$Cantonese

中餐

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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!

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

Zuicho

★ Michelin$$$$Japanese

Just like its namesake in Hong Kong, Zuicho specialises in kappo cuisine. With an illustrious career spanning over 30 years, chef Kinomoto rolls out three omakase menus that show attention to detail, meticulous care and exceptional skill. All the ingredients are flown in from Japan, like Hokkaido bafun uni and tuna belly in the hand roll, as well as Satsuma A5 Wagyu from Kagoshima – the tenderloin is deep-fried and sirloin is used in sukiyaki.

Palace Garden

★ Michelin$$$Cantonese

The room is the epitome of lavish maximalism and one wall is covered in a 35-metre-long Suzhou silk embroidery with a chrysanthemum theme. On the menu, ingredients from around the world are used to craft refined Cantonese dishes, including ancient, labour-intensive recipes. Steamed crab claw on egg custard with lobster bisque uses 2-kg of crustaceans from the Philippines. In the colder months, their snake soup warms the heart and soul.

泓日本料理

★ Michelin$$$$Japanese

Mizumi features three zones devoted respectively to tempura, teppanyaki and sushi, each with two set menus. Those seated in the main dining room adorned by a koi centerpiece can order anything from the à la carte menu. Chef Hironori Maeda ensures that everything is crafted with utmost care. Try the juicy, tender Kagoshima Wagyu tenderloin deftly grilled on a teppan, with sea salt, wasabi, black pepper, and onion gravy on the side.

Don Alfonso 1890

★ Michelin$$$$Italian

This family-owned haute cuisine brand from the Amalfi Coast opened this outpost in Macau to celebrate Italian home-style cooking. Versace’s signature glammed up, glitzy design provides the perfect foil to the equally decadent score. The kitchen pays homage to southern Italian food with vibrant flavours, courtesy of fresh produce from the family's own organic farm – try their handmade tagliolini with parmigiano reggiano and white truffle.

蜀道

★ Michelin$$Sichuan

The room is aptly decorated with glass murals depicting a Sichuan landscape in ink painting style. The experienced head chef leads a team of Sichuan natives who roll out a diverse range of taste profiles featuring Sichuan spices. Their fried giant white shrimp with chillies pickled in-house boasts bouncy flesh and savoury umami thanks to the fermentation process. The perfumed oil used in Sichuan boiled dishes strikes a balance between numbing heat and aromas.

Aji

★ Michelin$$$$Innovative

Aji is helmed by a young Singaporean chef who fusions French flair with first-rate Japanese produce and Asian flavours. To wit, crispy skinned shima aji is served with sauces made from matcha green tea and 20-year-old dried tangerine peel. The counter is for diners who opt for the tasting menu that relates the chef’s memories. It can be creatively paired with red, white and yellow wines alongside sake and hard liquor.

Sushi Kinetsu

★ Michelin$$$$Sushi

Formerly Shinji by Kanesaka that shut its doors amid COVID-19, the upmarket omakase Japanese restaurant has been reincarnated as Sushi Kinetsu. Regulars can rest easy that their sushi are made the same way as before by the same kitchen team. Fish is flown in from Japan three times a week. The rice from Yamagata is cooked in spring water from Kagoshima before being dressed in a light-tasting vinegar. Two menus available; booking essential.

Ying

★ Michelin$$$Cantonese

In Chinese culture, cranes symbolise nobility and wisdom, so it is no wonder that this popular restaurant uses the divine bird as a theme for its décor and tableware. The head chef expertly deploys traditional techniques that bring out the best in every ingredient. Lunchtime dim sum reveal exquisite craftsmanship and boundless creativity – try black swan pastry stuffed with roast goose, foie gras and yam bean that delivers layers of textures and flavours.

紫逸轩

★ Michelin黑珍珠二钻$$$Cantonese

This spacious and elegant yet intimate restaurant has a glass-clad wine cellar at its centre. The chef champions a cooking style with reduced amounts of seasoning so as to allow the true flavours of the first-rate ingredients to shine through. Cantonese classics such as succulent honey-glazed char siu with the perfect ratio of fat to lean meat sit alongside novel creations that meld various culinary influences. The dim sum lunch is also a delight.

玥龙轩

★ Michelin$$$Cantonese

No expense was spared in fitting out this upscale restaurant, whose recurring dragon motif and stunning floral chandelier in the foyer are the epitome of lavish. The menu is equally elegant and rich in flavour: the squab two ways is a must – the crispy skin deep-fried bird showcases the precision of Cantonese cooking while the version steeped in Chaozhou spiced marinade oozes savoury depth. The tea counter boasts over 50 premium teas.

Sushi Kissho by Miyakawa

★ Michelin$$$$Sushi

The first overseas outpost of the legendary Hokkaido establishment, Sushi Miyakawa is open for dinner only with an omakase menu comprised of 10 Edomae-style sushi, appetisers, miso soup and dessert items. Three types of rice from Hokkaido and Akita prefectures are dressed in a blend of three red vinegars and are perfectly paired with the freshest seasonal catch, mostly from Hokkaido. With only 10 counter seats and one room, reservations are recommended.

8 1/2 Otto e Mezzo - Bombana

★ Michelin$$$$Italian

This award-winning Macao outpost offers the same exquisite fine-dining experience as its Hong Kong flagship. A single set tasting menu focuses on Sicilian cuisine – the appetisers awaken the tastebuds with ingenious food combinations, the hand-rolled pasta is simply divine and the hazelnut soufflé with a runny centre an exquisite surprise. Caring service befits the quality of the food.

丽晶轩 (香港丽晶酒店)

★ Michelin黑珍珠二钻$$$Cantonese

If you’re looking to impress, you can’t fail with this Cantonese restaurant atop a skyscraping hotel. The stunningly ornate room is supremely comfortable, as are the private rooms that can be joined into one big one. Chef Ho has years of experience and his tasty creations boast a modern aesthetic, a match for the sumptuous surroundings. Try their double-boiled soups, honey-glazed Iberico char siu, and Australian veal with ginger and scallion.

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.

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.

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.

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.

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.

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.

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

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.

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

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.

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.

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!

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.

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.

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.

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.

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.

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.

鮨 ·斋藤

La Liste 99分

寿司

Jade Dragon

黑珍珠三钻

中餐

Wing Lei

黑珍珠三钻

中餐

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.