Hong Kong's Finest
Tables

Owner-chef Umberto Bombana's restaurant oozes Italian charm and passion, named after one of the chef's favourite Fellini films.

Chef Richard Ekkebus demonstrates commitment to sustainability and dairy-free cooking with creativity and imagination.

One of Hong Kong's most glamorous restaurants, Caprice commands impressive harbour views and always delivers an amazing experience.

Co-founder and chef created the iconic Ah Yat braised abalone decades ago at this upmarket Cantonese institution.

The kitchen team excels in ageing raw fish for deeper and fuller flavours.

Plush fabrics, beautifully dressed tables and Chinese art create a luxurious setting for sophisticated Cantonese cuisine.

Chef Hideaki Sato's mantra is 'pure, simple and seasonal' with extraordinary creations from top-notch Japanese ingredients.

Japanese and Nordic cuisines share a natural affinity with subtractive cooking focused on subtle, natural flavours.

The spacious room pays tribute to Hong Kong's vibrant pop culture with playful menus adding new spin to nostalgic repertory.

Opulent interior with sparkling mirrors and jaw-dropping city views, showcasing signature dishes rooted in French traditions.

After a recent refurbishment, this outpost of the global brand is bigger and better with timeless elegance.

Chef Olivier Elzer's elegant establishment captures the quintessence of French fine dining with savvily prepared dishes.

Upscale hotel restaurant with glitzy decor and harbour views elevating traditional Cantonese flavors to unprecedented excellence.

Quality produce sourced from all over the world for sophisticated Cantonese dishes with hearty dim sum lunch.

Chefs Airaudo and Troiano deliver a season-driven set menu that changes every two to three months with strong seafood slant.

Smart minimalist dining room with Italian furniture providing the perfect foil for elegant Italian classics.

Seasonal ingredients from around the world painstakingly prepared the traditional way and plated with modern refinement.

Owner-chef Vicky Lau tells edible stories with tasting menus that mingle French and Chinese influences.

Grand restaurant on the 102nd floor aptly named 'sky dragon pavilion', lavishly appointed in red wood veneer.

The owner devotes energy and resources into sourcing quality ingredients and honing the chefs' skills.

Forest-themed fine dining offering tasting menus and a la carte selections.

Argentine chef Agustin Balbi presents tasting menus blending ancestral roots with strong Japanese influences.

Chef Shane Osborn executes refined cuisine with quality ingredients in an open kitchen setting.

Monte Carlo steakhouse featuring tableside beef tartare and Japanese Wagyu teppanyaki.

Intimate fine dining featuring modern French cuisine blending Asian accents with a seven-course tasting menu.

Indian restaurant featuring traditional curries and tandoori specialties with an open kitchen concept.

Handsome establishment blending Cantonese mainstays with Beijing and Sichuan delicacies.

Art-focused venue serving traditional Cantonese cuisine with luxury ingredients and signature crispy-skin chicken.

French cuisine enhanced with subtle Asian influences, led by a Singaporean chef trained across Europe and Asia.

Neapolitan chef presents modern Italian-inspired cuisine with handmade pasta and creative dishes.

Chef David Toutain's eco-conscious restaurant features vegetable-forward multicourse menus using locally sourced organic produce.

70+ year institution serving exquisite dim sum and traditional Cantonese dishes with consistent quality.

Chef-led Cantonese restaurant renowned for signature braised abalone and crispy fried garoupa in claypot.

A legendary fine-dining institution with refined French cooking and impeccable service.

Tiny sake pairing restaurant offering omakase menu featuring seasonal kappo dishes.

Chef Mingoo Kang's upscale Korean fare emphasizes creative takes on traditional dishes with exceptional lunch sets.

High-quality teppanyaki featuring premium ingredients flown in daily from Japan and France.

Singapore-based establishment in an iconic skyscraper featuring live seafood and hand-crafted dim sum.

Celebrated roast goose specialist operated by the third generation, featuring juicy roast goose with crispy skin.

Collaborative omakase concept featuring seasonal multi-course menus paired with premium Japanese sake.

Authentic Shanghainese cooking featuring home-style favorites and painstaking recipes with well-made dim sum.

Wonderfully fresh seafood prepared using traditional home recipes.

Chef Julien Royer's refined establishment featuring delicate creations including signature roasted Hong Kong yellow chicken.

Sophisticated Cantonese dining with creative takes on classics in a garden-inspired setting.

Elegant neo-Chinese dining room featuring traditional Cantonese cuisine with skillful preparation and creative touches.

Venezuelan chef presents a tasting menu reinterpreting Latin American cuisine with vibrant, bold flavors.

Chef Vicky Lau's soybean-focused cuisine blending European techniques with local flavors.

Exclusive omakase menu with kaiseki courses featuring premium seasonal ingredients and unique flavor combinations.

Owner-chef's casual seafood-focused restaurant offers rotating tapas and shareable platters.

Northwestern Indian and Pakistani cuisine featuring tandoor specialties and signature butter chicken.

Family-run establishment since 2001 renowned for traditional Cantonese cooking with signature baked fish tripe omelette.

Elegant Parisian-style dining with contemporary French cuisine and a notable wine collection.

Ocean-themed fine dining featuring seafood-led menu with global ingredients and solid French technique.

Chef Romain revisits classical French heritage recipes with seasonal ingredients.

Chef Simon Rogan's sharing-style set menu celebrating local sustainable produce with zero-waste principles.

Kappo-style set menus featuring seasonal ingredients with floor-to-ceiling views.

Traditional Cantonese cuisine with standout barbecue meats and signature dishes.

Elegant establishment offering refined Cantonese cooking with diverse seafood preparations for over 40 years.

Classic and innovative Cantonese dishes with distinctive presentations in a Shanghai-inspired setting.

Cantonese classics infused with modern twists including double-boiled soups and dim sum.

Top-quality Cantonese cooking with expertise in gourmet dried seafood and innovative set menus.

Chef Kin pairs each fish with vinegar-dressed rice based on its oiliness via premium omakase.

High-quality edomae sushi using fresh catch flown from Japan five days weekly.

Set menus featuring the freshest ingredients, mostly organic, sourced from local farms.

Pays homage to the hotel's founding patriarch with traditional Shun Tak dishes and harbour views.

Sicilian chef presents refined dishes including house-made pasta and blue lobster with sweeping 102nd-floor views.

Dining concept dedicated to truffles with seasonal global ingredients and tasting menus.

Chef Cheng presents an 8-course tasting menu blending Chinese and French techniques with local ingredients.

Modern European tasting menu featuring Asian influences.

Emphasis on natural flavors with signature braised wild-caught yellow croaker and seasonal regional specialties.

Highly popular yakitori specialist grilling 20+ types of chicken skewers over charcoal.

Family-run establishment since 1957 renowned for marinated, chargrilled roast geese.

Since 1990, crafting refined Cantonese cuisine highlighting ingredient flavors with popular dim sum.

Modern 1930s Shanghai decor with signature drunken chicken and stir-fried river shrimps.

Shanghai-based restaurant featuring daily-shipped East China Sea fish and authentic Ningbo cuisine.

Family-run Zhejiang restaurant featuring regional delicacies with exquisite knife work.