9 Best Restaurants In Hong Kong (And The Price Tag)
This guide took longer to compile than the Singapore’s version for obvious reason, but I still went to each and every one of these restaurants at least once, over a 3 year period. Reservations at some of these restaurants needed to be much earlier than expected.
I know this sounds crazy, but it only feels right to try ALL OF THEM before writing this down. (For a more detailed writeup, click on the link after each summary.)
If Michelin is your benchmark, the only five 3-star Michelin restaurants in Hong Kong are 8 1/2 Otto e Mezzo Bombana , L’Atelier de Joel Robuchon, Lung King Heen, Bo Innovation and Sushi Shikon (Really need to save up for this).
The 9 Best Restaurants In Hong Kong
15 Queen’s Road, The Landmark Mandarin Oriental, The Landmark, Central, Hong Kong
Tel: +852 2132 0066
Opening Hours: 7:00 am – 10:30 am, 12:00 pm – 2:30 pm, 6:30 pm – 10:30 pm Daily
Located at Landmark Mandarin Oriental near Central, Amber is at the perfect blend of the produces from East and cooking techniques from the West.
Chef Richard Ekkebus, Dutch-born and French-trained, loves a light touch to his cooking, with great emphasis placed on creative beautiful presentations.
The menu of the nine-course degustation (HK$1988) changes every three months to accommodate the seasons. Weekday lunches are also available with 3 course (HK$578) and 4 course (HK$798) meals.
Amber is easily one of my favourite Hong Kong fine dining restaurant. Without trying to exaggerate too much, I am starting to suspect that even ‘delicious’ is not enough to describe my meal there. (Read: Amber)
8½ Otto e Mezzo Bombana
Shop 202, 2/F, Alexandra House, 5-17 Des Voeux Road Central, Central, Hong Kong
Tel: +852 2537 8859
Opening Hours: 12:00p – 10:00pm (Mon-Sat, Closed on Sun)
8½ Otto e Mezzo Bombana is the only Italian restaurant outside of Italy to have received 3 Michelin stars – that means it serves exceptional cuisine, and worth a special journey.
The degustation menu is at HK$1230 per person (additional HK$780 for wine pairing).
Both mains I had were exceptional – a Colorado Rack of Lamb with Artichoke Puree, Black Olive and Lamb Jus, or the choice of a Tajima Short Rib and Beef Tenderloin with red wine and plum sauce, whipped potato on side. (Read: 8 1/2 Otto e Mezzo Bombana)
Fook Lam Moon 福臨門
Shop 3, G/F, Newman House 35-45 Johnston Road, Wanchai Hong Kong (10 min walk from Wan Chai MTR)
Tel: +852 2866 0663 (Reservations required)
53-59 Kimberley Road, Tsimshatsui, Kowloon Ts/im Sha Tsui MTR, Hong Kong
Tel: +852 2366 0286
Opening Hours: Lunch 11:30am-3pm (Mon-Sat), 11am-3pm (Sun). Dinner 6-11pm Daily
Fook Lam Moon 福臨門 is known to be a popular Chinese restaurant for the rich and famous, with a status of being the ‘Cafeteria for the Wealthy’.
The regular dim sum is pricier than the usual restaurants, with each basket or dish costing between HK$50-$60. I would recommend the Baked BBQ Buns, Deep Fried Beancurd Skin with Prawns and Salted Custard Liu Sha Bao, mainly done the old-school way.
The rich has been loyal supporters, and it shows through its food quality. (Read: Fook Lam Moon 福臨門)
L’Atelier de Joel Robuchon
Shop 401, 4/F The Landmark, Central, Hong Kong (Central Station)
Tel: +852 2166 9000
Opening Hours: 12:00pm – 2:30pm, 6:30pm – 10:30pm Daily
L’Atelier de Joël Robuchon of Hong Kong is divided into two areas – an open L’Atelier and a closer intimate Le Jardin – located at The Landmark.
The Dinner Menu is priced at HK$1080, while the Discovery Menu is HK$2080 (without taxes).
I would recommend sitting at the L’Atelier counter where you can watch the chefs in full action within an open kitchen concept.
Words I would definitely use to describe the restaurant – sexy, cool, energetic, friendly, enthusiastic, and lively. Food is underwhelming though, and I felt little impressed. (Read: L’Atelier de Joel Robuchon)
Lung King Heen 龍景軒
Four Seasons Hotel Hong Kong, Podium 4, 8 Finance Street, Central (Hong Kong MTR)
Tel: +852 3196 8888
Opening Hours: 12:00pm – 2:30 pm; 6pm – 10:30 pm
With a name that means “view of the dragon”, it almost feels that you are walking into a palace with an open dining hall offering a panorama of the Victoria Harbour. This is the world’s first Chinese restaurant and the only Cantonese restaurant in Hong Kong awarded the coveted maximum of 3 Michelin stars.
Executive Chef Chan Yan Tak does an amazing job with creating menus serving exquisite delicate dim sum, with popular items including Steamed Lobster and Scallop Dumpling, Baked Whole Abalone Puff with Diced Chicken and Steamed Shrimp and Pork Dumplings with Crab Roe.
Be prepared to pay at least 3-4 more than the usual dim sum restaurants. Reservations at least a month or two before highly recommended. (Read: Lung King Heen 龍景軒)
101/F, ICC, 1 Austin Road West, Kowloon
Tel: +852 2302 0222
Opening Hours: 12pm – 3pm (Private lunch only), 6pm – 9:30pm
RyuGin is one my favourite restaurants in Japan, and thus I was full of anticipation at Tenku Ryugin, overseen by Sous Chef Hidemichi Seki.
Tenku RyuGin attempts to recreate the Tokyo dining experience, located at the 101th floor of ICC with a magnificent view of Hong Kong.
Ingredients are flown daily from Japan, to complete a traditional and unique Kaiseki cuisine experience priced at HK$2180. What you can look forward to is its specialty – a -196 degree Celsius dessert with +99 degree Celsius jam on the same plate.
While food at Tenku RyuGin is still exceptional, I somehow preferred the Tokyo experience much more, which is also a less hurried affair.
Shop 13,2/f,J Residence, 60 Johnston Road,Wan Chai, Hong Kong (MTR Wan Chai Exit A3)
(Private lift entrance on 18 Ship Street)
Tel:+852 2850 8371
3-star Michelin chef Alvin Leung from Bo Innovation has quite the reputation. He calls himself the “Demon Chef”, and erases all possible stereotypes of the typical chef dressed in whites. Fans of “Wok Stars” will know not to mess with him.
The space with an open kitchen does not look like a Chinese restaurant, or a 3-star Michelin one for that matter, because we may have the perception that only the ‘fine-dining’ types would get that accolade.
Set lunch was very surprisingly ‘affordable’, with a choice of 2 dim sum or classic “bo” dishes, main course and dessert for HK$430. A 13-course tasting dinner on the other hand, is at HK$1,680 w/o taxes. (Read: Bo Innovation)
The Chairman 大班樓
18 Kau U Fong, Central, Hong Kong (Central MTR Exit E2, 15 min walk, Find Lan Kwai Fong Hotel, Walk straight down and you will find the restaurant on your right)
Tel: +852 2555 2202
thechairmangroup.com, [email protected]
Opening Hours: 12pm-3pm, 6pm-11pm Daily
The Chairman Restaurant 大班樓 has gained a reputation of presenting quality Cantonese food, light and delicately, with some modern interpretation.
The kitchen takes pride in their food: Looking at small local suppliers for produce, using organic vegetables as far as possible, no MSG (kudos for a Cantonese restaurant), using homemade sauces. They own a small farm at Sheung Shui.
A tasting menu for two is HK$598 per person. If ala carte is your way, their signatures are Steamed Fresh Flowery Crab with Aged ShaoXing Wine (seasonal price), Braised Spare Ribs with Preserved Plums in Caramelized Black Vinegar (HK$198), and The Chairman’s Soy Sauce Chicken (HK$178). (Read: The Chairman Restaurant 大班樓)
Podium 6, Four Seasons Hotel Hong Kong, 8 Finance Street, Central
Tel: +852 3196 8860
Email: [email protected]
Opening Hours: 12pm – 2:30pm Lunch, 6:30pm – 10:30pm Dinner (Mon-Sun)
Caprice was known as Hong Kong’s best French restaurant, luxuriously located at one of the most high end hotels Four Seasons Hong Kong.
It is impossible to talk about Caprice without mentioning the dining area, superiorly grand and royally glamorous, classy yet not over the top, fit for Hong Kong’s rich and famous.
We chose to have the Chef’s Menu, priced at HKD$1990 without taxes and wine, making this a very expensive dinner.
Some of the dishes were aesthetically pleasing and well-executed, did not overly impress, though we were bench-making the taste with other Michelin starred restaurants. (Read: Caprice)
January 19, 2017
January 14, 2017