Hong Kong is a verified mecca for dining, with over 13,000 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 2026 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 32 best restaurants in Hong Kong
1. 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: raw bluefin tuna, is an ornate dish that brings a creamy mix of kohlrabi, kombu, apple, and apple-marigold juices together for an umami-explosion.
Roganic, Shop 402 & 403, 4/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay, 2817 8383, book here
2. Torikaze
Bringing together one of Japan’s most legendary yakitori chefs and Cantonese sensibility, Torikaze shot up in virality almost instantly when it opened in late 2025. Their fixed tasting menu brings Japanese chicken to the binchotan grill, seasoned heavily with a 30-year-old sauce recipe brought straight from the original restaurant in Tokyo.
Why you should go: for an irresistible taste of what yakitori ought to taste like, Torikaze offers this with classic Japanese service and precision expected in such a venue.
What you should order: tasting menu, with no à la carte menu presently, the best way to try Torikaze is through their 15-course menu.
Torikaze, 43-45/F, FORTY-FIVE Gloucester Tower, Landmark, 15 Queen’s Road Central, Central, 3501 8585
3. 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
4. Jean-Pierre
Black Sheep’s new French restaurant Jean-Pierre is the mastermind of northern French native Marc Hofmann, an ode to his late-father. Here, the food is loud, boisterous, bold, buttery, salty, and mighty proud of its old gastronomic French origins.
Why you should go: it strives to emulate the true essence of French restaurant dining and exceeds with full marks to bring a piece of France into Asia.
What you should order: pate de foie de volaille (HKD128), three yellow chicken liver and duck foie gras mousse together on a warm baguette for a piece of magic.
Jean-Pierre, G/F, 9 Bridges Street, Central, 2154 6101, book here
5. 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
6. 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
7. Grand Majestic Sichuan
Grand Majestic Sichuan has remained consistent in a mission to serve both Sichuan’s age-old classical and modern-day dishes. With the spice level toned down to accommodate all types of spice lovers, the restaurant uncovers a plethora of Sichuan flavour, including fragrant boozy, salt-savoury, and scorched chilli, not just numbing!
Why you should go: a rarity in Hong Kong, this is Sichuanese food presented in a very fancy environment, complete with French wine and classy service.
What you should order: mapo tofu, made with Angus beef, this fan-favourite dish is rich with a beefy undertone and pleasant numbing flavour.
Grand Majestic Sichuan, Shop 301, 3/F, Alexandra House, 16–18 Charter Road, Central, 2151 1299, book here
8. 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
9. 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
10. 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
11. The Steak House
Housed inside the 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
12. 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, G/F, 23 Jervois Street, Sheung Wan, 2234 0080, book here
13. Lau Haa Hot Pot Restaurant (Causeway Bay)
The first and origins location of the fan-favourite Lau Haa Hot Pot Restaurant deserves all the credit for its quality beef platters, cut in house by their butchers. The main attraction of the hot pot haunt is their old-school interior, matching the style of any former housing estate eatery.
Why you should go: their meat is ordered in bulk to ensure prices remain affordable, with the best cuts of beef sourced from the region.
What you should order: Da Hong Poo beef platter (5 kinds) (HKD448) offers a chance to sample all the beautiful cuts of beef made for dunking in a savoury pot of goodness.
Lau Haa Hot Pot Restaurant, Shop A, B/F & G/F, Lockhart House, 440 Lockhart Road Causeway Bay, 2214 9388
14. 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
15. Trattoria Felino
Since opening in 2024, Trattoria Felino has earned a serious reputation for producing quality Italian fare. Best enjoyed with a small table to maximise your spoonfuls of their snappy starters, pasta, and meaty secondi, make sure to order a lot as reservations are hard to come by.
Why you should go: this is Italian food sourced from grandmotherly kitchens in Italy and made with heart in Hong Kong, bursting with flavour.
What you should order: Tubetti, this cuttlefish and squid ragut evokes the flavours and nostalgia of Italy’s southern sea-faring regions.
Trattoria Felino, Shop 3&4, G/F, Pao Yip Building, 1-7 Ship Street, Wan Chai, 5697 4477, book here
16. Racines
Set in a fine-dining space but ever so approachable, Racines invites the earth and vegetal creations of southern France to the dining table in Sheung Wan. The one Michelin star restaurant excels with a menu cycling through new recipes created by chef Romain every two months.
Why you should go: with a limited number of seats filling the Sheung Wan restaurant, the chef and server team can intimately cater to your needs and meal.
What you should order: Genèse (HKD1,388 pp.), their dinner menu is suitable for exploring Racine’s philosophy: French food deconstructed with nature in mind.
Racines, G/F, 22 Upper Station Street, Sheung Wan, WhatsApp 5742 6539, book here
17. Ladies Street Sik Fan Co. (Tsim Sha Tsui)
The second location after the restaurant’s Mong Kok flagship, Ladies Street Sik Fan Co. amps up the nostalgic factor in Tsim Sha Tsui with the whole restaurant decked out in red neon and lanterns, old-school seating, and traditional table seating.
Why you should go: dining here is a chance to explore what the 1980s of Hong Kong looked like for an hour or two drinking and eating.
What you should order: fried prawn & egg with black truffle (HKD158), a traditional home-style dish amplified with the aroma of shaved black truffle.
Ladies Street Sik Fan Co., Shop A, B/F, The Pinnacle, 8 Minden Avenue, Tsim Sha Tsui,
18. 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
19. 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
20. Tim Ho Wan (K11 Art Mall)
In late 2024, Hong Kong’s signature dim sum restaurant Tim Ho Wan opened its new flagship location, a markedly polished branch made for fancier yum cha. It is a departure from the old-school image of the brand, with more modern dim sum bites introduced.
Why you should go: enjoying an expansive dim sum menu at a trusted dim sum restaurant chain making Hong Kong proud across the world.
What you should order: BBQ pork (HKD188), because Tim Ho Wan nearly perfects a roasted meat dish balancing both sweet and savoury touches.
Tim Ho Wan, Shop 119, 1/F, K11 Art Mall, 18 Hanoi Road, Tsim Sha Tsui, 2489 8918
21. Aire
Aire, located inside the shiny Lee Garden One mall, takes familiar Spanish plates to the Basque grill, lighting a fire and inducing aromatic flavours. The menu takes aim at fan-favourite tapas dishes and seafood and meats imported from the Med and made for sharing on the table.
Why you should go: the restaurant is designed for dining in big groups, well suited for gatherings held outdoors on their patio when the weather plays fair.
What you should order: Milk fed lamb shoulder, grilled and served over plump potatoes, this lamb is perfectly fatty and gamey, making for a good sharing dish.
Aire, Shop No. 301B, 302, 3/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay, book here
22. 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
23. 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
24. Lai’s Kitchen
Eagle-eyed foodies and those who are fans of Flower Drum can enjoy the similar great flavours of restaurateur Nansen Lai at his upscale dai pai dong restaurant Lai’s Kitchen. Here, you may recognise your favourite dai pai dong dishes, but also claypot rice bowls spiced up with premium ingredients.
Why you should go: this is for dai pai dong lovers that want to enjoy a meal in a more clean environment with dishes packed with fancy ingredients.
What you should order: chili fish maw claypot rice for a fusion of the delicate fish maw meat, a spicy infusion, and the crisp of the rice cooking within the claypot.
Lai’s Kitchen, 1/F, Harvard Commercial Building, 105-111 Thomson Road, Wan Chai, 6803 1818, book here
25. 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
26. O’rm
As Korean food took Hong Kong by force in 2025 and will continue to intrigue diners in 2026, O’rm dishes out contemporary Korean plates in a fancy space without breaking the bank. The menu relies heavily on the chef’s nostalgic family trips to Jeju Island and seafood dishes from the island province.
Why you should go: for a Korean experience that is neither fancy fine-dining nor casual and indulgently greasy, this is your best bet for refined bites.
What you should order: Yukhoe, this seasoned raw beef dish brings an umami explosion with soy glaze, caviar, and tartare.
O’rm, G/F, 8 On Wo Lane, Sheung Wan, 5500 3679, book here
27. 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
28. 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, Two Taikoo Place, 979 King’s Road, Quarry Bay, 6806 6012, book here
29. La Rambla
La Rambla takes inspiration from Barcelona’s La Rambla street boasting quality food and your typical European al fresco vibes. At ifc, the restaurant promotes real traditional Spanish cuisine, paired up with refined service and a sensational view of Tsim Sha Tsui.
Why you should go: the restaurant has enjoyed more than a decade of business in Hong Kong, earning a reputation for its food.
What you should order: oxtail and caramelised onion tarte tatin with foie mousse for an umami-explosion in your mouth.
La Rambla, Shop 3071–73, 3/F, ifc mall, 8 Finance Street, Central, 2661 1161, book here
30. Ăn Chơi
Crowned a Michelin Bib Gourmand in 2024, Ăn Chơi imports not only the flavours of Vietnam, but the street feel of the country with a restaurant dressed entirely out of relics brought over by the owners. Expect hearty and homely Vietnamese plates.
Why you should go: go back to the basics of home-style cooking here with food that is cooked from the heart straight from the recipe books of Vietnam.
What you should order: gà nướng, the grilled lime leaf chicken is a quality bite with strong smacks of lemongrass, herbs, peanut, and sesame.
Ăn Chơi, Shop A, 15-17 Mercer Street, Sheung Wan, 5286 1517
31. WING
WING has earned a grand reputation for its classic-meets-modern Cantonese tasting menus that uses the most premium of ingredients. Chef Vicky Cheung seeks to promote the bounty of Hong Kong with ornate platting and top wines paired with.
Why you should go: understand how far Cantonese food can be elevated with their precise and painting-like cooking.
What you should order: baby pigeon (tasting menu) is infused with sugarcane to offer a succulent bite with a honeyed aftertaste succeeding gamey flavours.
WING, 29/F, The Wellington, 198 Wellington Street, Central, 2711 0063, book here
32. The Legacy House
Inside the Rosewood Hong Kong, The Legacy House is a palace of Cantonese cuisine tending a truly luxurious experience for those seeking to explore the roots of food in this part of Greater China. The restaurant won its first Michelin star in 2024.
Why you should go: the view plus tasting menus and grandiose service make for an outstanding time for you and your company.
What you should order: steamed spotted garouper fillet, this dish presents the simplicity of Cantonese cooking with boisterous flavours.
The Legacy House, 5/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, 3891 8732, book here
