Hong Kong is a notoriously expensive city. Whilst you can eat at your local cha chaan teng nightly to save some dosh, there are a litany of bars and restaurants in the city that sell some of the most luxurious and expensive things out there to bite and sip.

Check out our list below of Hong Kong’s most absurdly pricey meals, drinks, and foods and then decide where you want to spend your dollars in the city!

The 10 most expensive foods and drinks in Hong Kong

Eight-course Menu Connaisseur at Caprice – HKD3,988

Hong Kong most expensive foods
Photo credit: website/MICHELIN Guide

At three-Michelin-starred French restaurant Caprice, housed within the Four Seasons luxury hotel, the Menu Connaisseur is one of the most expensive tasting menus available to the public for ordering. With Alaskan king crab, Brittany blue lobster, Burgaud duck, and Saga beef served, the eight-course menu is opulence incarnate, showcasing international meat and seafood using classic French techniques.

Caprice, 6/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, 3196 8882, book here


Treasure Chest cake at DALLOYAU – HKD2,388

Hong Kong most expensive foods
Photo credit: website/DALLOYAU

DALLOYAU has been making French desserts for over 350 years, and in Hong Kong, there is evidently no limit to creating fanciful sweets that cost a bomb. The Treasure Chest is a showstopping pound cake dressed in decorative fondant icing that resembles a chest overflowing with gold bars and coins. Ordered five days in advance, foodies can choose between fillings of chocolate, white chocolate, and banana

DALLOYAU, multiple locations across Hong Kong, order here


Royal Albino Gold caviar at Royal Caviar Club – HKD50,000

Hong Kong most expensive foods
Photo credit: Facebook/Royal Caviar Club

If you didn’t jump on the early 2020s hype for caviar, you can get back on the trendy train with the most expensive caviar tin in Hong Kong courtesy of Royal Caviar Club. Sourced from Germany, this Royal Albino Gold caviar is sweet and light in umami, with a distinct egg-yolk flavour. Drop five figures on this 500g tin and know what it’s like to live like a king.

Royal Caviar Club, Shop 3005A, 3/F, ifc mall, 8 Finance Street, Central, 9447 8565, order here

Royal Caviar Club, Shop G07, G/F, World Trade Centre, 280 Gloucester Road, Causeway Bay, 5741 6491, order here


Dom Pérignon P2 1996 at Champagne Bar – HKD14,500 

Hong Kong most expensive foods
Photo credit: website/Grand Hyatt Hong Kong

Located inside the illustrious Grand Hyatt hotel, glitzy Champagne Bar is a destination for luxurious champagne and vino sipping, including a series of champagne-based cocktails designed in-house. Amongst the bottles costing thousands of dollars, Dom Pérignon P2 denotes a champagne that has undergone a secondary phase of ageing to deepen its complex and rich notes. That’s why the exorbitant price tag exists!

Champagne Bar, Lobby, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai, 2584 7722


Braised Ah Yat abalone with fish maw at Forum Restaurant – HKD7,200

Hong Kong most expensive foods
Photo credit: website/Forum Restaurant

Another three-Michelin-starred venue on our list, Cantonese banquet restaurant Forum turns every ingredient up to 11 on their á-la-carte menu, including this exuberant Ah Yat abalone with fish maw. The Ah Yat abalone is a signature dish that has been served to celebrities and foreign dignitaries around the world by master chef Yeung Koon-yat, now dished out by executive chef Adam Wong

Forum Restaurant, 1/F, Sino Plaza, 255–257 Gloucester Road, Causeway Bay, 2869 8282, book here


1.6kg Porterhouse steak at Beefbar – HKD2,880

Hong Kong most expensive foods
Photo credit: Instagram/@beefbar_hk

The Michelin Guide’s love for expensive delicacies arises yet again at Central’s one-starred steakhouse Beefbar with its gigantic 1.6kg Porterhouse steak. Packed deep with umami richness and juiciness, the Black Angus beef cut is a mixed breed of American and Australian cattle, making it a rare steak selection in Hong Kong.

Beefbar, 2/F, Club Lusitano, 16 Ice House Street, Central, 2110 8853, book here


“Children of the Sun” ripe mangoes at Fruity Auntie – HKD2,488

Hong Kong most expensive foods
Photo credit: website/Japanese Taste

Grown in the warm southern Japanese city of Miyazaki on the island of Kyushu, the “Children of the Sun” ripe mangoes are typically sold as memorial gifts to loved ones to show adoration with sweet fruit. Containing nine perfectly ripe and sweet mangoes, nothing says love more than sharing and snacking on more than two thousand dollars worth of high-quality fruit from Fruity Auntie.

Fruity Auntie, order here 


Tesseron Extreme Cognac NV at Watson’s Wine – HKD95,000 

Hong Kong most expensive foods
Photo credit: website/Tesseron Cognac

This mighty bottle measures only 175cl in volume, but Tesseron Extreme Cognac is one of the most expensive spirits available for public purchase in Hong Kong. The Ugni Blanc bottle is “so rare” that the bottle description on the Watson’s Wine website reads, “… even specialists only speak of it as a memory of flavours long sought and never found.”

Watson’s Wine, multiple locations across Hong Kong, order here


Shot of Uniting Nations 40-year-old blended malt whisky at Qura Bar – HKD17,800

Hong Kong most expensive foods

Distilled in 1970, with only 677 bottles released onto the market, this blend of 45-year-old Karuizawa whisky with an undisclosed 40-year-old Scotch whisky is one of the rarest spirit bottles in the world, fetching thousands of dollars at auctions. In Hong Kong, it is stocked at Qura Bar at the Regent hotel and begs a heavy price to pay for one 50ml shot. 

Qura Bar, Lobby, Regent Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, 2313 2313, book here


Dinner omakase menu at Sushi Saito – HKD3,480

Hong Kong most expensive foods
Photo credit: website/Four Seasons Hotel Hong Kong

Another inclusion on the list from the Four Seasons comes in the form of Hong Kong’s most expensive Japanese omakase menu. At Sushi Saito, experience exquisite bites of Edomae sushi, fresh raw fish served with cooked rice seasoned with vinegar. Chef Takashi Saito of the original branch in Japan chooses the best of the best fish from Toyosu Market in Tokyo and sends it to Hong Kong on the same day. Good luck getting a reservation as there is only a four-hour window every first day of the month to book a table by phone.

Sushi Saito, 45/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, 2527 0811

Rubin Verebes is the Managing Editor of Foodie, a culinary connoisseur, and guiding force behind the magazine's delectable stories. With a knack for cooking up mouthwatering profiles, crafting immersive restaurant reviews, and dishing out tasty features, Rubin tells the great stories of Hong Kong's dining scene.

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