Central
37 rooms on the Hong Kong list
Your location stays in this browser. It is never sent anywhere.
Restaurants28
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.
Caprice★★★
Solid · French · Central
book ahead
Caprice pours Château d'Yquem, the Sauternes, by the glass from five-litre bottles.
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.
Belon★
Solid · French · Central
book ahead
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
book ahead
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
book ahead
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
book ahead
Ricardo Chaneton's kitchen at Mono makes its chocolate from scratch, starting from Ecuadorian cacao pods.
Whey★
Solid · European-Singaporean · Central
book ahead
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
book ahead
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.
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.
Street food1
Cocktails6
Coffee1
Bakes & sweet1
Elsewhere in Hong Kong