Hong Kong is a verified mecca for dining, with over 18,000 restaurants in operation. Whether travelling to the city or residing here full time, dining out is a beloved hobby for many.
To provide you with a fine 2025 spent dining out on the best Hong Kong has to offer, follow our exhaustive guide to the 32 best restaurants in town, offering a range of both fine-dining and casual eateries, from Indian, Thai, Korean, and Japanese to French, Spanish, British, and Italian.
The best restaurants in Hong Kong
Hong Kong Cuisine 1983
Off the beaten track from Hong Kong Island’s typical foodie ‘hoods, Hong Kong Cuisine 1983 occupies a space in Happy Valley presenting fine Cantonese plates and dim sum with a creative and modern flair. Chef Silas Li leads the tasty operation.
Why you should go: traditional Cantonese flavours are elevated to a fine-dining standard, with the hospitality and complementing wine list also serving to wow diners.
What you should order: the caramelised sweet-and-sour Ibérico pork with crispy pork lard is a dish standard to Cantonese and overseas Chinese restaurants made extra sticky and delicious here.
Hong Kong Cuisine 1983, 1/F, Elegance Court, 2–4 Tsoi Tak Street, Happy Valley, 2893 3788
New Punjab Club
New Punjab Club was crowned the world’s first Michelin-starred Punjabi restaurant back in 2019. The Central tandoor house excels with a rich and deep menu exploring the smoky meats, seafood, and curries prevalent in the Punjab region of India.
Why you should go: indulge in fine renditions of sharing plates and tandoor-grilled proteins that are unfamiliar to the common palate but central to Punjabi cuisine.
What you should order: the masalewali chaanp is a marvel to savour, with a smoky melange of North Indian spices injecting acid and heat into the lamb chops.
New Punjab Club, G/F, 34 Wyndham Street, Central, 2368 1223, book here
The Steak House
Housed inside recently opened Regent Hong Kong, The Steak House delivers a stellar beef programme, featuring steak cuts from six countries and a complementing hearty salad bar. This beef emporium fuses its rich history with modern flair.
Why you should go: enjoy dining alongside Hong Kong’s longest-surviving (over 40 years old) charcoal grill, which imparts a powerful, smoky touch.
What you should order: the Hanwoo striploin holds a buttery, crisp exterior that oozes with beefy juice on impact, perfect for medium-rare steak lovers.
The Steak House, G/F, Regent Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, 2313 2313, book here
The Chairman
Created as an ode to the legacy of Cantonese food and its 2,000 years of history, The Chairman has cured a legacy of its own, highlighting the luxury of one of China’s eight classic culinary styles.
Why you should go: the restaurant is the stuff of legend, presenting Cantonese recipes that render the city’s cuisine utterly unique.
What you should order: the smoked baby pigeon with Longjing tea and chrysanthemum is a mighty dish that brings notes of charcoal, jasmine, and cocoa to play on the plate.
The Chairman, 3/F, The Wellington, 198 Wellington Street, Sheung Wan, 2555 2202, book here
Sumac
Recently undergoing an interior renovation and menu refresh, Sumac is a hidden restaurant and lounge that expresses the power of Lebanese produce, spices, and recipes. The menu is tangy, floral, and zesty, similar to the deep red spice for which the venue is named.
Why you should go: refined Lebanese recipes and Middle Eastern hospitality. The restaurant is located in a serene Central location, avoiding the rush of Soho.
What you should order: the chicken taouk is a perfect main dish to explore Lebanese spices, pairing marinated chicken breast with tangy, creamy toum (garlic sauce).
Sumac, G/F, 8 Glenealy, Central, 9594 1173, book here
Big JJ Seafood Hotpot
Big JJ Seafood Hotpot only opened in 2020 but has developed a cult following for its brash and honest approach to serving hotpot. Its tagline – “noisy, rude, overrated” – is anything but, charming guests with a convivial mood and perfect cuts of beef.
Why you should go: drinks and conversation flow over warm pots of steaming broth. It’s hard to curate such authentic vibes, and this hotpot shop aces it.
What you should order: the signature pot with pork bone, knuckle, and clam is a must-order for its meaty, iron-rich, and earthy flavours.
Big JJ Seafood Hotpot, G/F, Wo On Building, 9 Wo On Lane, Central, 2388 6982, book here
Roganic
Imported by Michelin-starred British chef Simon Rogan, Roganic in Causeway Bay delivers an impressive tasting menu that focuses on local, sustainable, and seasonal ingredients, helping to start a discussion on farm-to-table dining and the power of vegetables.
Why you should go: the tasting menu at Roganic reflects the greenery of Hong Kong and Asia and ranks as one of the most affordable fine-dining options in the city.
What you should order: the birch-sap-glazed truffle pudding (tasting menu) is to die for, a savoury take on traditional British bread and butter pudding featuring fermented black garlic and aged Corra Linn cheese.
Roganic, UG/F, Sino Plaza, 255 Gloucester Road, Causeway Bay, 2817 8383, book here
Cafe Bau
Cafe Bau is the invention of “Demon Chef” Alvin Leung in celebration of Hong Kong’s local farming community, a love letter to the city’s remaining vegetable, meat, and seafood producers. The tasting menus are affordable and pack a punch.
Why you should go: tangy, salty, and sweet flavours are elevated with local ingredients and brands that inject the menu with love.
What you should order: the slow-cooked oxen brisket is made with a red wine sauce that matches the rich savouriness of the beef.
Cafe Bau, Shop 8, Podium 1/F, J Residence, 60 Johnston Road, Wan Chai, 9737 0881, book here
22 Ships
22 Ships, named after its former location in the bumping Wan Chai food ‘hood, brings together a tapas menu that exposes diners to a wealth of regional selections alongside sangrias and street-style drinks popular in Spain.
Why you should go: this Hong Kong stalwart excels in curating an atmosphere that’s conducive to fun – schmoozing over strong drinks and salty bites.
What you should order: the jamón Ibérico evokes the sweet, umami flavours of Parmesan on the palate, complemented by a strong nutty aroma.
22 Ships, Shop S109-113, 1/F, Block A, PMQ, 35 Aberdeen Street, Central, 2555 0722, book here
Caprice
Caprice, led by chef Guillaume Galliot, exists in an exclusive club of no more than 150 restaurants in the world holding three Michelin stars. Deserving of a visit from afar, Caprice embraces a classic French dining experience, showcasing seasonal European ingredients.
Why you should go: to experience the pinnacle of fine French dining.
What you should order: the Land and Sea Tartare is a signature ingredient-driven dish showcasing Australian Wagyu beef and French Gillardeau oyster, gilded with Kristal caviar.
Caprice, 6/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, 3196 8882, book here
CHAAT
The hard-to-book Indian restaurant at Rosewood Hong Kong is a legend in the city for infusing traditional North and South Indian recipes with a modern touch. Named after the popular Indian snacks, a meal at CHAAT involves nibbling on multiple plates and savouring all the flavours.
Why you should go: the bold and spicy flavours at CHAAT are difficult to replicate at any other fine-dining or casual Indian restaurant in Hong Kong.
What you should order: the Old Delhi butter chicken takes the age-old recipe and drives a rich, spiced tomato base into the curry with strong fenugreek notes.
CHAAT, 5/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, 3891 8732, book here
Amber
Richard Ekkebus, one of Hong Kong’s most celebrated chefs, opened Amber at The Landmark Mandarin Oriental in 2005, defining what fine-dining stands for in Hong Kong. The chef utilises seasonal ingredients and classic French cooking techniques.
Why you should go: Amber is a rarity in the Hong Kong dining scene, crafting world-class French fine-dining tasting menus for nearly two decades.
What you should order: go all out with the Full Amber Experience for the best of the best of chef Richard. It includes a unique kitchen experience.
Amber, 7/F, The Landmark Mandarin Oriental, LANDMARK, 15 Queen’s Road Central, Central, 2132 0066, book here
Yardbird
A gastronomical adventure in Hong Kong cannot be complete without a visit to Yardbird, the revolutionary beak-to-tail yakitori joint founded by Matt Abergel in 2011. The drinks are served strong here, and the chook is prepared in 22 ways for your ultimate chicken joy.
Why you should go: it’s a bucket-list restaurant and a place to be seen. Go for the boozy vibe and stay for the wicked yakitori bites.
What you should order: the chicken meatball is a standout in the yakitori section that shines with its sweet flavour.
Yardbird, 154–158 Wing Lok Street, Sheung Wan, 2547 9273, book here
Samsen (Sheung Wan)
Head to Samsen and transport yourself to the busy world of a Thai street market, chomping on curry-seasoned, spice-attacked, and sweet-toned plates that will make you wish you were on a beach in the land of the mango.
Why you should go: Samsen’s atmosphere is magnetic, with a good balance of sound and light that makes the restaurant a prime spot for groups.
What you should order: the khao soi (HKD158) promises a bowl of goodness, with yellow curried chicken or beef, bouncy egg noodles, pickled mustard greens, and plenty of fresh herbs to match the creaminess of the broth.
Samsen, 23 Jervois Street, Sheung Wan, 2234 0080, book here
Fireside
Brilliant open-fire cooking is on show at Fireside, punching beef, lamb, pork, and fish with smoky flavours coming from binchotan charcoal and lychee and apple firewood. The grillhouse delivers a jolt to the senses.
Why you should go: if you’re a fiend for seared steaks and a habitual steakhouse diner, Fireside impresses with the power of its open-air Josper cooking.
What you should order: the nine-year-old 38-day dry-aged Rubia Gallega rib-eye is a Spanish cut that holds a plum tone to its raw insides, offering a charcoal flavour that’s magical on the tongue.
Fireside, 5/F, The Steps, H Code, 45 Pottinger Street, Central, 6610 8689, book here
Leela
Led by former CHAAT chef Manav Tuli, Leela takes diners on a unique culinary journey, exploring India’s influential empires and the flavours found embedded deep in the country’s history. The restaurant prepares meat with a sublime sweet, smoky touch.
Why you should go: fans of CHAAT and chef Manav owe themselves a visit to Leela, where he continues to serve up delicious, creative Indian dishes using premium ingredients.
What you should order: the Lucknowi tokri chaat features a unique edible potato basket accented with sweet and sour chutneys.
Leela, Shop 301–310, 3/F, Lee Garden Three, 1 Sunning Road, Causeway Bay, 2882 5316, book here
Testina
Testina aces the nose-to-nail approach at the fine-casual Italian restaurant, crafting a menu packed with Milanese classics and northern Italian farm-to-table dishes. Family recipes are refined to a high standard here.
Why you should go: treat yourself to an Italian meal that does not compromise on quality imported ingredients and treasured family recipes.
What you should order: the trippa fritta showcases fried honeycomb beef tripe with a hearty dusting of sea salt and rosemary.
Testina, 3/F, 8 Lyndhurst Terrace, Central, 2798 0668, book here
ÉPURE
Chef de Cuisine Aven Lau brings his experience from Odette in Singapore and Hong Kong’s Bâtard and BELON to serve a menu of true French classics at ÉPURE.
Why you should go: ÉPURE is elegance incarnate, satisfying those seeking premium French dining of Michelin-starred standard in Kowloon.
What you should order: the roast three-yellow chicken offers golden skin and super-juicy chicken, served with ginger and scallion rice for a local touch.
ÉPURE, Shop 403, 4/F, Ocean Centre, Harbour City, 3–27 Canton Road, Tsim Sha Tsui, 3185 8338, book here
Chilli Fagara
A mainstay in Hong Kong’s dining scene for 19 years and counting, Chilli Fagara has fired up palates with its sharp “ma la tang” menu, exploring the numbing, burning, and more neutral flavours of Sichuan cuisine.
Why you should go: unlike other Sichuan restaurants, Chilli Fagara’s tri-part menu caters to all spice lovers – and vegetarians too, with a dedicated section for plant-based dishes.
What you should order: the kung pao chicken is a classic Sichuan dish that harnesses a nutty aroma with the fire of red chilli and Sichuan peppercorn.
Chilli Fagara, G/F, 7 Old Bailey Street, Soho, Central, 2796 6866, book here
jean may
This unique French restaurant, hidden alongside a Wan Chai street market, is unassuming from the outside, but inside the menu is designed in the spirit of traditional bistro dining. Every dish at jean may represents fine French cooking and produce, crafted by chef Tiff Lo.
Why you should go: this bistro is a rarity in Hong Kong for cooking French fare with imported ingredients at a competitive price point.
What you should order: the duck à l’orange pairs the tang and aroma of orange peel and juice with the salty, gamy flavour of aged duck.
jean may, G/F, 14 Gresson Street, Wan Chai, 9180 6778, book here
Prince and the Peacock
Black Sheep’s third and most grand Indian restaurant Prince and the Peacock at Tai Kwun opened earlier this summer with a ruckus, proving success of a mission it set out to complete: tender a palatial experience to guests with supreme flavours at affordable value.
Why you should go: the service and the rich buttery curry flavours make for a meal steeped in depth and purpose.
What you should order: Gosht Rogan Josh is a winner in our books, capturing the fatty and gamey lamb flavours with a dark aromatic curry base.
Prince and the Peacock, 2/F, Central Magistracy, Tai Kwun, 1 Arbuthnot Road, Central, 2154 6104, book here
Jimmy’s Kitchen
One of Hong Kong’s oldest restaurants is embracing its new form and location in style. Jimmy’s Kitchen keeps with its former regal look and the old menu, adding new contemporary dishes monthly and quarterly to build on legacy and history.
Why you should go: you can eat a piece of history and dishes enjoyed by Hong Kongers decades past in Central.
What you should order: chicken supreme Kiev, the chicken dish is creamy, garlicky, buttery, and heavy on the portion size.
Jimmy’s Kitchen, M/F, Pedder Building, 12 Pedder Street, Central, 2526 5293, book here
Carna by Dario Cecchini
With the passion of the world’s most famous butcher, Italian native Dario Cecchini shouts a sustainable and meaty message at Carna. The cow, from nose to tail and everything in between, is cooked here under the grill with maximum flavours.
Why you should go: the restaurant interior alone makes for a bougie experience, matched with the strong flavours of the cornucopia of international imported beef.
What you should order: the Italian bistecca toscana is the star of the show with great marbling and a tender, juicy texture to match.
Carna by Dario Cecchini, 39/F, Mondrian Hong Kong, 8A Hart Avenue, Tsim Sha Tsui, 3550 0339, book here
Ming Court, Mong Kok
For two decades, Ming Court in Mong Kok has led the pack for curating elegant Cantonese meals, banquet-style. The restaurant embodies its long history in the dining scene with top ingredients sourced from New Territories and regionally.
Why you should go: the restaurant is a living celebration of Cantonese fine-dining in a prestigious location worthy of a trip with over foodies.
What you should order: cubed A5 wagyu beef, this beef dish brings about a strong aroma of garlic with additions of both fresh and fried garlic
Ming Court, 6/F, Cordis, Hong Kong, 555 Shanghai Street, Mong Kok, 3552 3300, book here
Sushi Fujimoto
Chef Kenichi Fujimoto’s namesake sushi restaurant takes the sushi dining experience to an intimate level, where his craft honed in Japan and Hong Kong shines bright. Sushi Fujimoto serves a variety of omakase menus for lunch and dinner.
Why you should go: the chef tends an approachable experience to guests with a friendly service style.
What you should order: their Seasonal Omakase Menu is a must to savour jet-fresh seafood prepared with minimal intervention to enhance natural flavours.
Sushi Fujimoto, 6/F, 48 Cochrane Street, Central, 6013 2900
Clarence
Clarence is highly confident and strong with its offering to the city, modernising old-school dishes for the new-school palette. Their gastronomy is bold, aromatic, colourful, and boisterous, designed by a multi-Michelin starred chef.
Why you should go: the French restaurant brings a classy, new wave approach to dining that is rare in Hong Kong with more unique flavours on the menu.
What you should order: the sea bream with gremolata sauce imparts a smokey and umami-laden bite with its kiss from the Josper grill.
Clarence, 25/F, H Code, 45 Pottinger Street, Central, 3568 1397, book here
CENSU
Going from strength to strength to strength, CENSU shows Hong Kong the evolution and creativity that can sprout out of Japanese cuisine. The chef team are adept in bringing local flavours to the landscape at this experimental spot.
Why you should go: each dish is hearty and packed with loud flavours, well-suiting a pairing with their top cocktails and sake.
What you should order: the Tuna Kama takes on a beef-like uber-meaty flavour upon tasting that pairs excellently with its accompanying green sauce.
CENSU, G/F, 28-30 Gough Street, Central, 2997 7009, book here
Mora
Mora is a unique gem in Hong Kong’s dining scene. Through the lens of lunch and dinner tasting menus, the restaurant sets out to showcase local Hong Kong food craft through one main ingredient: soy.
Why you should go: if you are searching for an experience, rather than just a meal, this space shines strong with the complete service-concept-food package.
What you should order: their lunch tasting menu details all the ways soy can be applied in a broad menu.
Mora, G/F, 40 Upper Lascar Row, Sheung Wan, 9683 8590, book here
Man Ho Chinese Restaurant
Housed in a five-star hotel on top of a luxury mall, Man Ho Chinese Restaurant delivers a true Chinese banquet experience in one of the fanciest parts of town. Each plate is crafted using simple ingredients and excels with robust flavours.
Why you should go: this Michelin-starred restaurant brings old-school Cantonese dishes to a new light with creative plating and serving.
What you should order: their deep-fried Australian Wagyu beef cheek is packed with juice with a crisp exterior shell that harbours a complimenting crunch.
Man Ho Chinese Restaurant, 3/F, JW Marriott Hotel Hong Kong, Pacific Place, 88 Queensway, Admiralty, 2810 8366, book here
House of Culture
House of Culture exhibits a journey of life from its head chef that brings Malaysian, Chinese, Hong Kong, and Australian elements to his menu. The starters and main dishes are made for sharing and hit with heavy flavors.
Why you should go: the menu holds no bounds to one particular cuisine, possessing an expressive character that shows off great food that transgresses borders.
What you should order: rendang short rib for its coconut-strong flavour and soft texture that brings great mouthfeel to each bite.
House of Culture, Shop B, G/F, Kenbo Commercial Building, 335–339 Queen’s Road West, Sai Ying Pun, 2886 9689, book here
FRANCIS
Wan Chai’s long-standing Israeli restaurant FRANCIS exports not just the food but culture of the country and its surrounding regions. There is a heavy concentration for dips and starters, paired up nicely with Middle Eastern-inspired meaty mains.
Why you should go: explore a rare cuisine in Hong Kong within a burgeoning landscape for Middle Eastern flavours here.
What you should order: the chicken schnitzel symbolises Israeli food culture with a crispy shell and juicy body, pairing nicely with their lemony cabbage salad and aioli.
FRANCIS, G/F, 4-6 St Francis Street, Wan Chai, book here
Té Bo
Té Bo inhabits a distinctive space in Hong Kong where fancy dining experiences have not yet inhabited, earning a reason to travel to Quarry Bay for a quality meal full of detailed craft and excellent ingredients.
Why you should go: their menus work well on both the eyes and palette with great attention for creating edible art.
What you should order: three-yellow chicken excellently showcases the salty power of locally-bred chicken in a deconstructed painting-like dish.
Té Bo, 2/F, 1880 SOCIAL, Two Taikoo Place, 979 King’s Road, Quarry Bay, 3610 8185, book here
