Kimpton Tsim Sha Tsui Hong Kong by IHG

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.

中餐

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.

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.

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.

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.

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!