碳房酒店

Established for over 20 years, the restaurant expanded in 2026 into a bright, comfortable two-storey space. The signature lamb soup, slow-cooked in Chinese angelica, comes in five different cuts, such as thinly sliced meat and skin-on parts. Amber in colour, the broth is clean and refreshing with a mild sweet finish. The soup is best paired with rice or noodles – both topped with the house-made braised pork sauce, slow-simmered from pork skin and fat for rich, savoury depth. Braised pork rice and dry egg noodles are standouts.

San Tung opened its doors in 1975 and the most recent facelift has resulted in a bright, modern vibe. The owner’s father founded the shop which initially only sold noodles. The menu then expanded to cover home-style dishes from Jiangzhe, Sichuan and northeastern Chinese provinces, alongside a few Hakkanese choices. Steamed dumplings stuffed with French beans and glass noodles impress with natural sweetness; the tart chilli dip is the icing on the cake.

Lao Hsu has been in business for over 30 years and at the current address since 2015. The owners, a couple from Jiangxi, enjoy making Taiwanese and Jiangzhe dishes with uniquely local produce such as river shrimps and wild greens. Dozens of ingredients go into their sticky rice dumplings, which are based on a Cantonese recipe and take three days to make. Be sure to try the tiger-skin pork trotter, too – it is slow cooked for 6 hours for a soft texture.

When it comes to tempura, precision is the name of the game. With decades of experience in Japanese cooking, the head chef brings out the best in every ingredient with his keen sense for oil blend, oil temperature and batter consistency, sealing in the umami with an incredibly thin, crisp and light batter. The simple, cosy room is decorated with Japanese garden details. Reservations are mandatory, with only two sittings, at 12.30pm and 6.30pm.

One of the 20-odd restaurants bearing the late master chef’s name, this tailored venue is instantly recognisable by its iconic red-and-black colour scheme dotted with white orchids. In addition to an à la carte menu, diners can choose each course from those on the set menu. From painstaking recipes like pâté en croute to what is said to be the most decadent mashed potato in the world, this workshop is defined by meticulous craftsmanship and balanced flavours.

The Latin "circum-" is related to "circle", a symbol of wholeness and unity in Chinese culture. The young kitchen team traces the footsteps of Chinese emigrants throughout history, exploring how their food culture changes over time and territories. Inspired by classic recipes, childhood memories and anecdotes collected overseas, they deliver an engaging dining experience based on literature, narratives and solid French technique.

‘De nuit’ in French translates as ‘by night’ and the room aptly sports a black, grey and blue colour scheme, dotted with brass trim and velvet upholstery. The young kitchen team is led by the Hong Kong head chef, whose 8- and 10-course set menus are rooted in French traditions and driven by the seasons. They cleverly layer textures and flavours with aplomb and a light hand in signatures like lamb with harissa, or salmon with gooseberry.