★★★ MichelinWorld's 50 Best #32La Liste 99Black Pearl 2◆$$$$French Contemporary
One of Hong Kong's most glamorous and elegant restaurants, Caprice also commands impressive harbour views and always delivers an amazing experience. With chef Guillaume Galliot at the helm, the kitchen excels at harmonious, high-calibre French fare – it features premium ingredients, demonstrates superb techniques and shows a mastery of flavours. Only prix-fixe menus are served. Check out the stunning wine list and dazzling selection of cheeses.
TripAdvisor review sample · 4.5/5 · 100 reviews
Caprice, a three-Michelin-star French contemporary restaurant in Hong Kong, holds an average rating of 4.4/5 from 80 reviews. Positive feedback highlights food quality (56 mentions), service (51), and atmosphere (37), with guests praising top-notch ingredients, exquisite presentation, and professional guidance. Conversely, negative themes focus on value (40 mentions), meal pacing (14), and food quality concerns (12). Some critics describe the interior as outdated with poor lighting, citing underwhelming originality and high costs. While a minority report issues with service speed and attitude, many long-term patrons maintain that the consistent standards justify the experience, despite mixed opinions on recent executions.
Suitable for diners seeking classic French fine dining who are less price-sensitive.
★★★ MichelinLa Liste 96.5Black Pearl 2◆$$$$Innovative
The mantra of chef Hideaki Sato is “pure, simple and seasonal”. His passion for cooking and his experimental approach on food combinations are evidenced by his original and extraordinary creations made with top-notch ingredients mostly from his native Japan. The tasting menu is highly season-driven; sourdough and cultured butter made daily in-house are simply addictive. The wine list features interesting Asian vintages as well as sake and adds to the memorable experience.
TripAdvisor review sample · 4.4/5 · 78 reviews
Ta Vie, led by Chef Hideaki Sato, offers a refined fusion of French and Japanese cuisines using premium seasonal ingredients. Reviewers frequently praise the exceptional food quality, highlighting dishes like homemade bread, seafood, and desserts. The intimate atmosphere and generally professional service contribute to a sophisticated dining experience. However, some guests note inconsistencies in service pacing and question the value due to the high cost. While many consider it a top-tier destination, others find the pricing steep relative to the overall experience. It is best suited for diners seeking high-end culinary artistry who prioritize ingredient quality and ambiance over cost-effectiveness.
Ideal for diners seeking high-end French-Japanese fusion cuisine, with expectations managed regarding cost.
★★★ MichelinLa Liste 96.5Black Pearl 3◆$$$$Sushi
The kitchen team excels in ageing raw fish for deeper and fuller flavours. Some are aged together with pickled fish entrails that add exceptional umami. He takes meticulous care to keep the flavours of each piece pristine without interfering with the next. His lavish double uni sushi, with bafun uni stirred into the vinegared rice and topped with lobes of murasaki uni, boasts intense briny sweetness and a buttery texture.
★★★ MichelinLa Liste 96.5Black Pearl 3◆$$$$Italian
(The restaurant is temporarily closed.) Owner-chef Umberto Bombana’s restaurant, which oozes Italian charm and passion from every pore, is named after one of the chef’s favourite Fellini films. The classical Italian lineup stars first-class ingredients, like lamb from Aveyron, scallops from Hokkaido and Wagyu beef from Australia. The pasta course is always a highlight – scampi risotto and trenette with sea urchin are just two of the standouts. The delightful service makes everyone feel special.
TripAdvisor review sample · 4.5/5 · 80 reviews
Located in Central, Hong Kong Island, 8 1/2 Otto e Mezzo - Bombana holds three Michelin stars. Positive reviews highlight high-quality Italian cuisine, exceptional sommelier service, and an elegant atmosphere, with guests appreciating unique palate cleansers and thoughtful touches like chocolate gifts. Conversely, negative feedback criticizes the food for falling short of three-star expectations, citing slow pacing, average service, and poor value. While some find the experience magical, others deem it overrated. The consensus reflects a divide between those valuing refined hospitality and those seeking consistent culinary excellence relative to the prestige.
Suitable for diners seeking refined Italian cuisine and attentive service, though those sensitive to value may find it overrated.
★★★ MichelinLa Liste 96.5Black Pearl 3◆$$$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.
TripAdvisor review sample · 4.0/5 · 80 reviews
T'ang Court, a Cantonese restaurant in Kowloon, holds an average TripAdvisor rating of 4.0/5 based on 80 reviews. Positive feedback highlights high food quality, attentive service, and an elegant atmosphere featuring gold and walnut decor. Dishes like baked pastries with fish maw, roast goose, and pigeon are praised, along with personalized service from staff such as Mr Man and Joey. Conversely, negative reviews criticize slow meal pacing, poor value, and inconsistent service, including chaotic environments and delayed dishes. Some guests felt the food did not justify its three-Michelin-star status, describing it as unoriginal or disappointing compared to expectations. The experience varies significantly between satisfied diners seeking luxury and those frustrated by operational issues.
Suitable for diners seeking traditional refined Cantonese cuisine who can tolerate potential service inconsistencies.
★★★ MichelinLa Liste 96.5Black Pearl 3◆$$$$regional
Co-founder and chef of this upmarket spot, the late Yeung Koon-yat – aka the "abalone king" – created the iconic Ah Yat braised abalone decades ago. To this day, it remains the speciality that attracts food-loving crowds from near and far. As well as the tender and flavourful abalone, classics such as pan-seared leopard coral grouper fillet and baked stuffed crab shell are nicely made. The extensive wine list showcases boutique wineries.
★★★ MichelinBlack Pearl 3◆$$$$French Contemporary
The location at the top of the Grand Lisboa Hotel makes for breathtaking views and is a terrific setting for the restaurant's renowned contemporary French cuisine. Whether as part of the set menu or à la carte, the dishes are intricate, beautifully plated and boast an array of intense flavours. The stunning dessert trolley provides a fitting finale, and the wine list is one of the best in Asia.
TripAdvisor review sample · 4.7/5 · 80 reviews
Located atop the Grand Lisboa, Robuchon au Dôme offers high-altitude views and a luxurious atmosphere, though some find the decor dated. Food quality is generally praised, particularly the truffle menus, homemade butter, and extensive bread selection, yet critics note small portions and inconsistent flavors that may not meet French culinary expectations. Service within the dining area is typically top-notch and friendly, but reservation handling via phone has received mixed feedback regarding communication. Regarding value, lunch is often considered a better deal than dinner. While expensive, it remains a popular choice for celebrations and experiencing three-Michelin-star standards, despite some reviewers feeling the markup on wine and overall pricing is unjustified.
Suitable for celebratory occasions or food enthusiasts seeking high-altitude views, luxury ambiance, and refined French cuisine.
★★★ MichelinBlack Pearl 2◆$$$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.
TripAdvisor review sample · 4.6/5 · 100 reviews
Jade Dragon, a three-Michelin-star Cantonese restaurant in Cotai, holds an average rating of 4.7/5. Reviewers frequently praise the high food quality, attentive service, and elegant atmosphere. Dishes such as roasted meats, truffle chicken, and premium tea receive specific commendations, with staff members like Thomas and Chen Fan highlighted for their professionalism. Conversely, some guests report issues with slow meal pacing, noisy seating arrangements, and questionable value for money. While a minority found the food unremarkable or disappointing, the majority emphasize the restaurant's consistency and high standards, making it a notable destination for fine dining enthusiasts seeking traditional Cantonese cuisine.
Suitable for diners seeking high-quality Cantonese cuisine and refined service; advance reservations are recommended.
★★★ MichelinLa Liste 97Black Pearl 2◆$$$$French Contemporary
French
★★ MichelinLa Liste 99.5Black Pearl 3◆$$$Cantonese
Chinese
★★ MichelinBlack Pearl 2◆$$$asian
Chinese
★★ Michelin$$$$French Contemporary
French
★★ Michelin$$$$Innovative
Owner-chef Vicky Lau tells edible stories with tasting menus that mingle French and Chinese influences. There is no shortage of flair, especially in the longer Jade menu where each dish is an ode to an ingredient, such as scallop complemented by uni and caviar velouté. The intimate, feminine interior, adorned in neutrals, gold and muted pinks, provides the perfect foil to what is also a visual treat, courtesy of delicate, beautiful plating.
TripAdvisor review sample · 4.5/5 · 80 reviews
Tate is renowned for its innovative Chinese cuisine, where Chef Vicky Lau blends traditional ingredients with modern techniques. Dishes like the flower crab with ginger-marinated shrimp receive high praise for their balance and presentation. While the artistic ambiance and high-quality food are frequently highlighted, some guests note inconsistencies in service, including misunderstandings regarding vegan requests and pacing issues. Although the design aesthetic is appreciated, one reviewer felt a tablecloth obscured the marble surface. Overall, it offers a distinctive culinary experience, though value and service uniformity vary among diners.
Suitable for diners seeking innovative Chinese cuisine who can tolerate service variability.
★★ MichelinBlack Pearl 2◆$$$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.
TripAdvisor review sample · 4.6/5 · 80 reviews
Located on the 102nd floor of the Ritz-Carlton, Tin Lung Heen offers Cantonese cuisine with notable harbor and cloud views. Reviews frequently praise the high food quality, particularly dim sum like BBQ pork buns, and professional service within an opulent, spacious setting. However, inconsistencies exist; some guests reported poor meal pacing, bland or unseasoned dishes, and service lapses such as missed window seat reservations or forgotten special requests. While generally well-regarded for its authentic flavors and ambiance, the experience varies, making it suitable for those prioritizing scenery and traditional Cantonese dining over flawless service execution.
Suitable for diners prioritizing harbor views and authentic Cantonese cuisine; confirm service details in advance.
★★ Michelin$$$$Italian Contemporary
Chefs Airaudo and Troiano deliver a season-driven set menu that changes every two to three months. The 10+ courses feature a strong seafood slant with ingredients shipped daily from Japan. The signature dish on silky egg custard is infused with Ibérico ham consommé that imparts faint smokiness. The food nods to Italian traditions, but is updated with modern plating and cutting-edge technique. Excellent wine pairings elevate the whole experience.
★★ Michelin$$$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.
★★ Michelin$$$$french
Japanese and Nordic cuisines enjoy a natural affinity as they both boast a subtractive form of cooking that focuses on subtle, natural flavours. Through precise execution and the insistence on using top quality ingredients, the two come together in the form of balanced and intriguing set menus at this understatedly stylish restaurant. The chef’s Finnish background is reflected in the lingonberries that accompany the pigeon and the horseradish that accentuates the scallop and peas.
★★ Michelin$$$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.
TripAdvisor review sample · 4.3/5 · 69 reviews
Ying Jee Club, a two-Michelin-star Cantonese restaurant, holds an average rating of 4.3/5. Guests frequently praise the high-quality ingredients and refined dishes, such as fish maw soup, pigeon, and grouper, within an elegant atmosphere. However, opinions diverge on value and service. Some find the business lunch portions watery and the pricing excessive for the experience. Negative reviews cite inconsistent service during peak hours, slow pacing, and occasional lack of flavor or creativity in certain dishes. While many enjoy the traditional culinary expertise, others feel the experience does not justify the cost. It suits those prioritizing classic Cantonese cuisine over consistent service speed.
Suitable for diners appreciating traditional Cantonese cuisine who are tolerant of variable service pacing.
★★ Michelin$$$$Italian
The smart minimalist dining room dotted in Italian furniture provides the perfect foil for elegant Italian classics, whose flawless craftsmanship showcases the head chef’s Sicilian roots and premium produce. To experience his culinary vision in all its glory, go for the 6- or 8-course tasting menu that changes regularly to reflect the seasons. The house-made pasta, like red prawn linguine, is simply unmissable!
★★ Michelin$$$$French Contemporary
In keeping with its moniker, the opulent interior glints and glitters with sparkling mirrors and jaw-dropping city views. An oversized crystal chandelier welcomes diners to the celebrity chef's second venture in Asia. The six-course tasting menu, a roll call of Pic’s signature dishes, is deeply rooted in French traditions, with a choice of mains and desserts. Quality produce from around the world is crafted into gems that are both delicate and exciting.
★★ MichelinBlack Pearl 2◆$$$$French Contemporary
In the wake of a recent refurbishment, this outpost of the global brand is bigger and better. The main dining room exudes timeless elegance, while counter seats offer a fascinating insight into the action. Gallic cuisine sets the scene of the score with top-notch produce sourced from all over the world. Start with the beetroot tart, followed by blue lobster with their signature mashed potato. For a final slather of indulgence, make your pick from the iconic dessert trolley.
TripAdvisor review sample · 4.3/5 · 80 reviews
Located in The Landmark, L'Atelier de Joël Robuchon offers contemporary French cuisine. Reviews highlight high food quality, praising dishes like white asparagus, chestnut velouté, and signature mashed potatoes, alongside an extensive wine list. The open kitchen and counter seating provide a unique dining atmosphere. However, criticisms focus on inconsistent service, including perceived coldness, slow pacing, and lack of engagement. Some guests note that while the ambiance is spectacular, the experience can feel perfunctory. Despite its Michelin status, mixed feedback on value and service suggests it suits those prioritizing culinary excellence over interpersonal warmth.
Suitable for diners prioritizing culinary excellence and kitchen views over highly interactive service.
★★ Michelin$$$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.
★★ Michelin$$Hunanese, Sichuan
The opulent room is covered in gold and red, the festive colours for the Chinese. The menu offers Sichuan classics, such as sautéed chicken with peanuts and chilli, and Hunanese fare like steamed carp fish head with chilli. Hand-pulled noodles are also worth trying – watching the chefs pulling them in the display kitchen adds to the entertainment. Boiled mandarin fish fillets in chilli oil comes in portions generous enough for a few to share.
★★ MichelinWorld's 50 Best #49Black Pearl 2◆$$$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.
★★ MichelinBlack Pearl 2◆$$$Cantonese
Equally suited to power lunches and friendly get-togethers, this strikingly lavish restaurant dominated by a frosted crystal flying dragon offers far more than just a treat for the eye. Cantonese classics and dim sum crafted with top-notch ingredients are what keep diners coming back. Besides the main menu, ask about their seasonal dishes such as clay pot rice and Dongshan goat in winter. Thoughtful service adds to the experience.
TripAdvisor review sample · 4.4/5 · 80 reviews
Wing Lei, a two-Michelin-star Cantonese restaurant in Wynn Macau, is noted for its opulent ambiance, featuring a striking crystal dragon, and high-quality dim sum. Reviews frequently praise the luxurious decor, spacious setting, and excellent tea selection. Service is generally well-regarded, though some guests reported issues with reservation communication or unmet special requests. Food quality receives mixed feedback; while many highlight the freshness and perfection of dishes, others found items like bird’s nest soup and vegetables average, with some criticizing overly sweet desserts. Value is debated, with some considering it expensive relative to the experience. Ideal for travelers seeking a premium, visually impressive dining setting with strong dim sum offerings.
Suitable for visitors prioritizing ambiance and dim sum quality; confirm service details in advance.
★★ MichelinBlack Pearl 3◆$$$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.
TripAdvisor review sample · 4.3/5 · 80 reviews
The Eight, a two-Michelin-star Cantonese restaurant in Macau’s Grand Lisboa, holds an average rating of 4.3/5. Food quality is the standout feature, with praised items including abalone puff, creative dim sum, and exquisite presentations, leading some to suggest it deserves three stars. Service receives mixed reviews; while specific staff like Vinod are commended for memorability, others report rude reservation operators, rushed meal pacing, and inconsistent service standards. The ambiance is described as luxurious, modern, and photo-worthy. Although some guests note issues with value for money or tableware quality, the restaurant remains a notable destination for high-end Chinese cuisine.
Suitable for diners seeking top-tier Cantonese cuisine who can tolerate occasional service inconsistencies.
★★ MichelinBlack Pearl 2◆$$$$French Contemporary
Water, glass and mood lighting are combined dramatically to create a unique space that is both stylish and intimate, as befits its striking host hotel. The 6-course signature menu can be broken down with a minimum of 3 courses. Every dish is the quintessence of flavour, balance and high-flying gourmet technique. Those familiar with other restaurants headed by renowned French chef Alain Ducasse around the world will recognise his inimitable hallmark.
★★ Michelin$$$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.
★ Michelin$$chinese
Chinese
🕐 Mo-Fr 11:00-15:30,18:00-22:30; Sa-Su,PH 10:00-15:30,18:00-22:30
★ Michelin$$$Italian
Italian
★ Michelin$$$Steakhouse
Steakhouse
★ Michelin$$Cantonese
Chinese
★ Michelin$$$Cantonese
Chinese
★ MichelinWorld's 50 Best #4Black Pearl 2◆$$$Cantonese
Chinese
★ Michelin$$$Innovative
Wine bar
🕐 Mo-Sa 12:00-15:30, 18:30-22:30
★ Michelin$$$Indian, Pakistani
Indian
★ MichelinBlack Pearl 2◆$$$Cantonese
Restaurant
★ Michelin$$$Cantonese
Chinese
★ Michelin$$Yakitori
Yardbird is always jam-packed, so book online or expect to queue. The main draw is without doubt the 20-plus types of yakitori skewers made with local ‘three-yellow’ chicken from beak to tail, grilled over binchotan charcoal. Rare cuts like thyroid and ventricle can be hard to find elsewhere, as are the crispy meatballs with tare and egg yolk. Check out the extensive list of Japanese whisky.
★ Michelin$$$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.
★ Michelin$$$Innovative
Mora is located on Cat Street, famous for its antique and junk market. The soothing interior adopts a cream colour scheme with subtle curvy lines. Soybeans are at the core of the menu, taking the forms of bean sauce, tofu skin, soymilk, and fermented beans, whose textures complement other ingredients in each dish well. European techniques are seamlessly melded with local flavours for a varied and interesting experience. Don’t miss their Mapo tofu.
★ Michelin$$$$Korean
Hansik means "Korean cuisine" and goo refers to chef Mingoo Kang. But shikgoo also denotes "family", which aligns with his home-style fare designed for sharing. At dinner, there are two tasting menus – opt for the longer "Premium Dinner" to experience his vision in its entirety. Dishes such as abalone-wrapped dumpling or chicken roulade with ginseng rice exemplify the chef's creative, upscale spin on the classics. The lunch sets are exceptional value.
TripAdvisor review sample · 4.5/5 · 62 reviews
Hansik Goo, a Michelin one-star restaurant, offers modern Korean cuisine blending tradition with innovation. Food quality generally receives praise, with Hanwoo beef, abalone, and creative dishes like spicy fried chicken highlighted, though some find set menus underwhelming or bland. Service experiences vary significantly, ranging from warm and attentive to indifferent and arrogant. The minimalist ambiance is described as cozy and home-like by some, while others find it cold. Value for money is debated, with many considering the high prices unjustified relative to the experience. It suits diners seeking novel, upscale Korean culinary experiences rather than those prioritizing cost-effectiveness.
Suitable for diners seeking modern upscale Korean cuisine who are less price-sensitive.
★ Michelin$$$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.
★ Michelin$$$$French Contemporary, Innovative
Chef David Toutain's first venture outside France champions an eco-friendly ethos, using locally sourced, organic produce with minimal impact on the environment. Just like the restaurant's name (French for "leaf"), the vegetable-forward multicourse tasting menu is inspired by the life cycle of plants. The root-to-shoot approach is finessed by French techniques. Don't miss the pumpkin and sunflower seed bread served with the gelatinous dill pil pil sauce.
★ MichelinBlack Pearl 2◆$$$$Innovative
An imposing counter and an open kitchen dominate the room, commanding the best view of chef Cheng in action. You are definitely in for a stellar experience, thanks to his 8-course tasting menu that rolls out a “Chinese x French” concept. Each course tells a story about Hong Kong’s food culture and his childhood memories, using Chinese and local ingredients finessed by blue-ribbon Gallic technique. Creative cocktail-food pairing suggestions.
★ Michelin$$$$Japanese
Despite having a discreet entrance in a dark narrow alley, this tiny self-proclaimed ‘sake pairing restaurant’ is fully booked months ahead. There is only one omakase menu featuring kappo dishes made with seasonal produce mostly flown in from Japan. Sake pairing is a vital part of the experience as the chef/sake master serves each drink at a different temperature to bring out the best in each course, and that includes some rare small labels.
★ Michelin$$$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.
★ Michelin$$$$french
The intimate room sets the scene perfectly for chef Kirkley's vision to unfold. For the ultimate experience, go for his seven-course "Sélection du Chef" set menu with optional wine pairing. Visually stunning dishes such as bonito with tomato and shiso, and tai with green curry velouté are underpinned by modern techniques, melding French traditions with Asian accents. Consider reserving the kitchen counter and prepay for the curated menu for four.
TripAdvisor review sample · 4.4/5 · 80 reviews
Located in Hong Kong's SoHo, Belon offers modern French cuisine. The food receives praise for its precision and signature dishes like natural fermented bread, foie gras, smoked Peking duck, and whole roasted chicken. However, some diners dislike the presentation of poultry parts or the use of pork for flavoring. Service is generally attentive and professional, though pacing issues are noted. The atmosphere is quiet and elegant, yet comfort and decor quality are debated. Value perception is mixed; while some find it reasonable, others feel the cost does not match the experience.
Suitable for diners seeking refined French flavors and accepting of unique plating styles.
🕐 Mo-Su 18:00-22:00
★ MichelinWorld's 50 Best #16$$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.
★ Michelin$$Cantonese Roast Meats
Founded in 1957, this family business has been running at this spot since 2011. The unmissable, glistening roast geese are marinated with a secret recipe and go through over 20 preparatory steps before being chargrilled to perfection. You can order the goose by the quarter, best enjoyed with a bowl of lai fun noodles in clear broth with a drizzle of goose fat. Char siu, roast pork belly and soy-marinated chicken are also good.
★ Michelin$$$$Japanese
Chef Nagamoto offers only one omakase menu with kaiseki courses crafted out of premium ‘shun’ ingredients that embody his deep knowledge of each season. Mindful preparation and unique combinations make the experience unforgettable. The waiting staff is on hand to explain each dish’s origins and role in Japanese food culture. From your counter seat, admire the chefs’ well-honed skills as they shave katsuobushi and craft hatsujiru from scratch.
★ Michelin$$$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.
★ Michelin$$$Japanese
Floor-to-ceiling windows let in natural light and allow expansive views, while designer furniture and artisan tableware exude style. Only a kappo-style set menu is offered and the courses feature the best ingredients in season. The chef’s favourite Omi Wagyu katsu with black truffle and egg confit was inspired by sukiyaki and its flavours are in perfect harmony. The dinner set menu also includes an array of sake distributed by the restaurant itself.
★ MichelinWorld's 50 Best #27$$$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.
★ Michelin$$$$French Contemporary
Mother of pearl trimmings, shades of turquoise and a sculpted whirlpool of metallic fish set the ocean scene. The seafood-led menu delivers spellbinding dishes that showcase the best ingredients from around the world alongside local vegetables, all finessed with solid French technique and a healthy dose of creativity. House-made sauces are one of the highlights, as is the extensive wine list. The open kitchen puts on an entertaining show.
★ Michelin$$$$Italian
The Neapolitan chef impresses diners with his modern Italian-inspired repertory. Choose between the 6- and 8-course menus to experience the full scope of his ingenious creations, like handmade bottoni pasta stuffed with parmesan emulsion and drizzled with saffron glaze, and red prawn panna cotta generously topped with caviar. It is possible to pre-order the chef’s table should you fancy some one-on-one time with the maestro.
★ Michelin$$$$Japanese
A collaborative concept by Sushi Yoshitake in Tokyo and Sushi Shikon next door, Kappo Rin specialises in multi-course, season-driven omakase menus with both cooked and raw dishes. The Japanese head chef from Sendai takes pride in his vision of complementing rich flavours with unique condiments. You can pair the food with some of the best sake from Japan. With only 8 counter seats, reservations are a must.
★ Michelin$$$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.
★ Michelin$$$French Contemporary
Have a drink on the patio before sampling a line-up that is French in essence but enhanced by subtle Asian touches. The Singaporean chef honed his skills in top establishments around Europe and Asia. He ingeniously matches flavours and textures in precisely executed dishes that are not overly fancy. The two tasting menus are paired with carefully curated wines. The next-door cafe is a great spot for afternoon tea.
★ Michelin$$$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.
★ Michelin$$$Cantonese
Thanks to his considerable experience and skilfully executed dishes, the head chef has been enticing diners back here for over a decade. Named after the owner, the signature Ah Yung abalone is slowly braised in a secret sauce for up to 20 hours. Fried hump-head garoupa served in a claypot is perfumed with ginger, garlic, scallion and cilantro and boasts bouncy skin and crisp tasty meat. The dining room feels elegant and relaxing.
TripAdvisor review sample · 4.6/5 · 64 reviews
Fu Ho, a Michelin-starred Cantonese restaurant in Kowloon, holds an average rating of 4.6/5 based on 64 reviews. Positive feedback highlights high food quality, particularly signature dishes like abalone and ginseng chicken wings, alongside a spacious atmosphere. Conversely, negative reviews cite issues with value for money, describing some meals as average or overly salty. Service inconsistencies, including slow pacing and forgotten orders, were noted by dissatisfied patrons. While generally praised for its culinary expertise and long-standing reputation, potential visitors should be aware of occasional service lapses and mixed opinions on portion-to-price ratios.
Suitable for diners prioritizing traditional Cantonese cuisine quality and ambiance, though reasonable expectations regarding service details are advised.
★ Michelin$$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.
★ Michelin$$$$Sushi
Chef Kin’s stints at famous sushi-ya in Hong Kong and Japan explain his exceptional sushi making skills and artistry. According to the oiliness of each fish, he pairs it with rice dressed in one of his two vinegar blends. A single omakase menu is served, composed entirely of ingredients flown in from Japan, such as umami-laden kuruma prawn that is perfectly cooked and boasts bouncy, juicy flesh. The lunchtime menu is a bargain. By reservation only.
★ Michelin$$$$French
Once the famed hotel's grand ballroom, Gaddi's is known for its authentic, lavish decor, warm, meticulous service and impeccably crafted dishes. With chef Anne-Sophie Nicolas at the helm – its first female chef since it opened in 1953 – the legendary institution is ushering in a new era. Expect legacy recipes jazzed up with creative twists. The pan-seared Norwegian langoustine, cooked to perfection and boasting intense umami, is the must-try.
★ Michelin$$$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!
★ Michelin$$Shanghainese
It may have moved to a swanky mall in 2020, but this household name in Shanghainese food has been on the radar of gastronomes for over two decades. The room is spread across two floors with a modern take on 1930s Shanghai charm. Apart from drunken chicken, and stir-fried river shrimps, try also their cold appetiser sliced pork dressed in garlic sauce – the paper-thin pork is springy in texture, and its richness is balanced by garlic and soy.
★ Michelin$$$$Sushi
Here, edomae sushi is made with the freshest catch flown in from Japan five days a week, most of which is wild- or line-caught. Yamagata sushi rice is dressed in a special blend of red vinegar for optimal acidity and is replaced regularly to maintain perfect temperature and moisture. If you’re lucky, you may get to taste live baby cuttlefish, available only for two weeks in the year. There is a private room available that seats up to eight guests.
★ Michelin$$$$Italian
This dining concept by the eponymous chef is dedicated to the black and white treasure of gastronomy; its name also refers to the genus to which truffles belong. The head chef, who worked under Chef Bombana for over 20 years, demonstrates dexterous handling of seasonal ingredients from around the world, including jumbo carabinero prawns from Spain. The tasting menu offers a choice of dishes from starter to dessert.
★ Michelin$$$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.
★ Michelin$$$Shun Tak
This restaurant pays homage to the hotel's founding patriarch. Against a backdrop of breathtaking harbour views, it serves a variety of Shun Tak dishes, such as minced fish soup and pan-fried fish head. For dessert, try the deep-fried milk custard and white sugar pudding. The restaurant supports the local economy by sourcing directly from local fishermen, artisans and farms. A dress code applies at dinner.
★ Michelin$$$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.
★ Michelin$$Indian
‘Chaat’ means ‘to lick’ in Hindi, as the food here is so finger licking good. The menu covers an extensive range of pedigree Indian classics from spruced-up street snacks to ambitious creations based on tradition. The tandoori oven is put to good use as evidenced by their juicy, perfectly spiced black pepper chicken tikka. The glazed kitchen lets diners watch the chefs in action as they deliver an entertaining experience.
★ Michelin$$$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.
★ Michelin$$$$Ningbo
The first outpost of this Shanghai-based brand in Hong Kong features wave-like crystal chandeliers and dangling glass fish in a nod to its fish-centric menu. Fish from the East China Sea is shipped here daily, and local produce is used to create authentic Ningbo fare. Most of the hallmark dishes from the parent branch are available, including some of their most complex recipes. Try raw mud crab marinated in wine, ginger and coriander that boosts the briny sweet meat and flanked by intoxicating rich crab roe. Preorder to avoid disappointment.
★ Michelin$$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.
★ MichelinBlack Pearl 2◆$$Cantonese
The name refers to the owner – the seventh son who learned his culinary skills from his father from the age of 14. The must-try barbecue meats include roast suckling pig which is smoky and rich. The skills of the kitchen team are manifest in traditional dishes like deep-fried egg custard with chicken kidney, and steamed beef patty with dried tangerine peel. The smart room comes complete with teak floors, gold accents and warm lighting.
★ MichelinBlack Pearl 2◆$$$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.
TripAdvisor review sample · 4.1/5 · 80 reviews
Fook Lam Moon (Wan Chai) is a historic Cantonese landmark known for its traditional ambiance and spacious seating, often frequented by celebrities. Food quality receives mixed reviews; while dim sum like shrimp dumplings and crispy pork are praised, some dishes such as spare ribs and beef tripe are criticized for being tough or bland. Service is generally courteous, with attentive tea refills, though isolated negative experiences exist. Value perceptions vary significantly, with some finding it reasonable and others deeming it expensive relative to portion sizes. The restaurant offers a classic dining environment suitable for special occasions or those seeking traditional Cantonese cuisine.
Suitable for diners seeking a traditional Cantonese experience and special occasion gatherings.
★ Michelin$$$$Taizhou
Taizhou cuisine emphasises the natural flavours of ingredients, so dishes are only sparingly seasoned with aromatics. Braised wild-caught yellow croaker from the East China Sea is the must-try signature here; other recommendations include deep-fried conger eel and braised radish. Seasonal offerings include regional specialities like lamb offal which is rarely found in Hong Kong. Certain items require pre-ordering.
★ Michelin$$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
★ Michelin$$Zhejiang
Run by a group of Hongkongers of Zhejiang descent, this traditionally furnished restaurant boasts universal appeal. On the menu, Zhejiang delicacies rub shoulders with Shanghainese specialities. Make sure you pre-order ‘snatched tiger tails’ – seared swamp eel in a brown sauce that reveal exquisite knife work and a springy texture. Also check out the seasonal dishes and excellent buns and pastries. Friendly, unobtrusive service.
★ Michelin$$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.
TripAdvisor review sample · 3.8/5 · 80 reviews
Ho Hung Kee in Causeway Bay is a historic establishment founded in 1946, renowned for wonton noodles and congee, holding a Michelin star. Food quality is generally praised for its authentic Cantonese flavors and chewy noodles, though some diners noted inconsistencies in texture or temperature. Service experiences vary significantly; while many found staff friendly and efficient, others reported poor service standards. The ambiance, located within Hysan Place, features modern decor that some find slightly exaggerated. Value for money is a mixed bag; although affordable afternoon tea sets exist, many reviewers feel portions are small relative to the high prices, particularly during peak seasons.
Suitable for diners seeking authentic Cantonese noodles who can accept higher prices in a mall setting.
★ Michelin$$$European Contemporary
This offshoot of its London namesake by British chef Simon Rogan moved here in 2025. As opposed to the tasting menus offered in the former venue, a new sharing-style set menu allows guests to dine flexibly and creatively. As always, the modern British score celebrates local sustainable produce and champions a farm-to-table zero-waste concept. Four types of libation pairings cater to both wine buffs and teetotallers.
★ Michelin$$$$Teppanyaki
The founder and head chef Mok moved his restaurant to this location in 2021. As always, top notch ingredients like sea urchin, abalone and blue lobsters are flown in daily from Japan and France. But the theatrical cooking now happens in a much bigger room, along with a private room that seats eight. The wine list also sees a lot more choices. Amadai with sea urchin cream sauce stands out in particular, with its crispy scales and juicy flesh.
★ Michelin$$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.
★ Michelin$$Seafood
Live fish tanks at the entrance may not set this restaurant apart from its promenade rivals, but its food certainly does. Wonderfully fresh seafood is prepared using traditional home recipes that allow the high-quality ingredients to shout their name. Steamed zebra mantis shrimp on egg white custard boasts bouncy, umami-laden meat. The mantis shrimp in chilli and garlic and steamed fish in sea salt are equally good. When booking, ask about the seafood that needs pre-ordering.
★ Michelin$$$$Japanese
Just like its namesake in Hong Kong, Zuicho specialises in kappo cuisine. With an illustrious career spanning over 30 years, chef Kinomoto rolls out three omakase menus that show attention to detail, meticulous care and exceptional skill. All the ingredients are flown in from Japan, like Hokkaido bafun uni and tuna belly in the hand roll, as well as Satsuma A5 Wagyu from Kagoshima – the tenderloin is deep-fried and sirloin is used in sukiyaki.
★ Michelin$$$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.
★ Michelin$$$$Japanese
Mizumi features three zones devoted respectively to tempura, teppanyaki and sushi, each with two set menus. Those seated in the main dining room adorned by a koi centerpiece can order anything from the à la carte menu. Chef Hironori Maeda ensures that everything is crafted with utmost care. Try the juicy, tender Kagoshima Wagyu tenderloin deftly grilled on a teppan, with sea salt, wasabi, black pepper, and onion gravy on the side.
★ Michelin$$$$Italian
This family-owned haute cuisine brand from the Amalfi Coast opened this outpost in Macau to celebrate Italian home-style cooking. Versace’s signature glammed up, glitzy design provides the perfect foil to the equally decadent score. The kitchen pays homage to southern Italian food with vibrant flavours, courtesy of fresh produce from the family's own organic farm – try their handmade tagliolini with parmigiano reggiano and white truffle.
★ Michelin$$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.
TripAdvisor review sample · 4.9/5 · 80 reviews
Five Foot Road, located within MGM Cotai, offers authentic Chengdu-style Sichuan cuisine and holds a Michelin star. Reviews highlight exceptional food quality, featuring complex spice profiles that are flavorful yet moderately spicy, alongside praised tea pairings. Service is consistently rated highly, with staff members like Nana, Leo, and Vien providing knowledgeable recommendations and detailed explanations. The elegant atmosphere is enhanced by traditional face-changing performances. While minor critiques mention meal pacing and value perception, the restaurant maintains an impressive 4.9/5 rating based on 80 reviews, reflecting a strong consensus on its superior dining experience.
Ideal for travelers seeking high-quality authentic Sichuan cuisine with professional service and cultural ambiance.
★ Michelin$$$$Innovative
Aji is helmed by a young Singaporean chef who fusions French flair with first-rate Japanese produce and Asian flavours. To wit, crispy skinned shima aji is served with sauces made from matcha green tea and 20-year-old dried tangerine peel. The counter is for diners who opt for the tasting menu that relates the chef’s memories. It can be creatively paired with red, white and yellow wines alongside sake and hard liquor.
TripAdvisor review sample · 4.8/5 · 80 reviews
Located on the San Pedro shoreline, Aji offers innovative dining with generally high ratings for food quality, service, and ambiance. Reviewers frequently praise the friendly staff, scenic outdoor seating, and specific dishes like Fry Jacks, shrimp, and calamari. Live saxophone music enhances the atmosphere for special occasions. However, some negative feedback highlights inconsistent meal pacing, undercooked or chewy seafood textures, and concerns that certain items like paella may be reheated rather than freshly prepared. Occasional understaffing has also led to longer wait times for seating and drinks. While the setting and core offerings are well-regarded, experiences can vary regarding freshness and service efficiency.
Suitable for diners seeking a seaside view and relaxed vibe; visiting during off-peak hours ensures better service.
★ Michelin$$$$Sushi
Formerly Shinji by Kanesaka that shut its doors amid COVID-19, the upmarket omakase Japanese restaurant has been reincarnated as Sushi Kinetsu. Regulars can rest easy that their sushi are made the same way as before by the same kitchen team. Fish is flown in from Japan three times a week. The rice from Yamagata is cooked in spring water from Kagoshima before being dressed in a light-tasting vinegar. Two menus available; booking essential.
★ Michelin$$$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.
★ MichelinBlack Pearl 2◆$$$Cantonese
This spacious and elegant yet intimate restaurant has a glass-clad wine cellar at its centre. The chef champions a cooking style with reduced amounts of seasoning so as to allow the true flavours of the first-rate ingredients to shine through. Cantonese classics such as succulent honey-glazed char siu with the perfect ratio of fat to lean meat sit alongside novel creations that meld various culinary influences. The dim sum lunch is also a delight.
★ Michelin$$$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.
★ Michelin$$$$Sushi
The first overseas outpost of the legendary Hokkaido establishment, Sushi Miyakawa is open for dinner only with an omakase menu comprised of 10 Edomae-style sushi, appetisers, miso soup and dessert items. Three types of rice from Hokkaido and Akita prefectures are dressed in a blend of three red vinegars and are perfectly paired with the freshest seasonal catch, mostly from Hokkaido. With only 10 counter seats and one room, reservations are recommended.
★ Michelin$$$$Italian
This award-winning Macao outpost offers the same exquisite fine-dining experience as its Hong Kong flagship. A single set tasting menu focuses on Sicilian cuisine – the appetisers awaken the tastebuds with ingenious food combinations, the hand-rolled pasta is simply divine and the hazelnut soufflé with a runny centre an exquisite surprise. Caring service befits the quality of the food.
★ MichelinBlack Pearl 2◆$$$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.