Hong Kong Island
121 open around Hong Kong
Mak's ladles shrimp wonton noodles and Yat Lok chops roast goose in Central, Xin Rong Ji braises East China Sea croaker in Wan Chai, and Sun Hing steams custard buns for breakfast in Kennedy Town.
Restaurants107
The Chairman Restaurant★just added
Destination · Hong Kong Island
booking essential
The Chairman's kitchen glazes its char siu with sugar scented with tuwei, an old breed of rose from Zhongshan, in place of the more common maltose.
Seventh Son Restaurant★just added
Solid · Hong Kong Island
book ahead
The crispy chicken and the whole barbecued suckling pig at Seventh Son go back to the recipes of Chui Fook-chuen, father of the founder, Chui Wai-kwan.
COA
Solid · Hong Kong Island
walk-in
Jay Khan named Coa after the machete-like tool that harvests agave, the plant that both mezcal and tequila are distilled from.
Lung King Heen★★
Solid · Cantonese · Central
book ahead
For Lung King Heen's opening menu in 2005, Chan Yan-tak made fried rice out of orzo pasta and tossed it in XO sauce.
Xin Rong Ji Restaurant★just added
Solid · Hong Kong Island
booking essential
Xin Rong Ji's cooks marinate the Peking duck in nothing but jujube honey and air-dry it for about two days before it goes into the roaster.
Sun Hing Restaurant
Solid · Hong Kong Island
walk-in
Sun Hing's servers in Kennedy Town carry each batch of dim sum out of the steamer and ask the room for takers, starting at 3am.
Bar Leone
Solid · Hong Kong Island
walk-in
Lorenzo Antinori and Justin Shun Wah joke that Bar Leone is a sandwich shop that happens to serve cocktails.
富臨飯店 Forum Restaurant★★★
Solid · Hong Kong Island
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Forum's former general manager CK Poon says Yeung Koon-yat made himself a fried rice in the early 1980s, when a cook who was owed two months' pay told him to cook it himself.
Caprice★★★
Solid · French · Central
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Caprice pours Château d'Yquem, the Sauternes, by the glass from five-litre bottles.
Yardbird★just added
Solid · Hong Kong Island
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Yardbird grills more than twenty kinds of skewer from local three-yellow chicken over binchotan charcoal, from beak to tail.
Yat Lok Restaurant★
Solid · Hong Kong Island
walk-in
Yat Lok's cooks put each goose through more than 20 steps of preparation before they chargrill it.
Amber★★★
Solid · Contemporary French · Central
book ahead
At Amber the sourdough comes with a butter made from cashews and coconut, because Richard Ekkebus has kept dairy out of his French kitchen since 2019.
WingMichelin
Solid · Contemporary Chinese · Central
booking essential
Wing opens every meal with a cup of seasonal tea that follows the 24 solar terms of the Chinese calendar, corn and sugarcane in spring and pineapple and pear in late summer.
LeelaMichelin
Solid · Indian · Causeway Bay
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Manav Tuli's Lucknowi tokri chaat at Leela comes in an edible basket of deep-fried grated potato filled with chickpeas and chutneys.
Belon★
Solid · French · Central
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Mina Güçlüer served her foie gras at Belon in 2025 with caramelized plum slices stuffed with hand-chopped pistachios and shaped like tiny baklavas.
Vea★
Solid · French-Chinese · Central
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At VEA, dinner opens on a salted-fish and bok choy doughnut that Vicky Cheng took from the Chinese love song he used when he proposed.
Andō★
Solid · Spanish-Japanese · Central
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Agustin Balbi calls the caldoso rice at Andō Sin Lola, "without Lola", after the Mallorca-born grandmother who first cooked it for him.
Estro★
Solid · Italian · Central
booking essential
Antimo Maria Merone chose a higher-gluten flour for the bottoni at Estro so the button-shaped pasta could hold a filling that is almost liquid.
Mono★
Solid · Latin American · Central
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Ricardo Chaneton's kitchen at Mono makes its chocolate from scratch, starting from Ecuadorian cacao pods.
Mora★
Solid · Contemporary Chinese · Sheung Wan
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Vicky Lau opened Mora on Cat Street in 2022 to build a menu on soy as milk, tofu, tofu skin and fermented beans.
Roganic Hong Kong★
Solid · Hong Kong Island
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Every snack that opens a meal at Roganic is made from the offcuts and leftovers of the ingredients in the main courses.
Whey★
Solid · European-Singaporean · Central
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Whey's brioche carries an emulsion of buah keluak, a nut that is poisonous until it goes through a laborious preparation.
Cristal Room by Anne-Sophie Pic★★
Solid · French · Central
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Anne-Sophie Pic's cooks at Cristal Room make pasta from buckwheat tea, shape it like the French berlingot sweet and fill each pyramid with liquid 24-month Comté.
Duddell's★just added
Solid · Hong Kong Island
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Duddell's air-dries its Longjiang chickens and pours hot oil over each one more than 300 times to crisp the skin.
Penicillin
Listed · Hong Kong Island
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Agung Prabowo said in 2021 that Penicillin brews the pulp, seeds and skin of its squeezed lemons into a sparkling lemon "wine".
Mak's Noodlejust added
Listed · Hong Kong Island
walk-in
Mak's Noodle serves its wonton noodles in a small bowl, the way they were served when, as Jeremy Li of the company puts it, they were "a rich person's snack between meals."
Ta Vie★★★
Solid · French-Japanese · Central
booking essential
Ta Vie makes its sourdough each morning from Hokkaido wheat, fermented with a wild yeast found on rice bran.
Cheung Hing Kee Shanghai Pan-Fried Buns - Wan Chaijust added
Listed · Hong Kong Island
76 Thomson Rd. Details to come.
Kamitora Tonkotsu Ramen
Listed · Hong Kong Island
灣仔 大王東街 10號 安東大廈地下 G/F Antung Building 10 Tai Wong Street East Wanchai. Details to come.
Street food3
Cocktails7
Coffee3
Cheung Hing Coffee Shop
Listed · Cha chaan teng · Happy Valley
祥興咖啡室 Cheung Hing Coffee Shop. Details to come.
Kam Fung
Listed · Cha chaan teng · Wan Chai
金風大廈 Kam Fung Mansion 般咸道 Bonham Road 59-61. Details to come.
Bakes & sweet1
Elsewhere around Hong Kong