Hong Kong restaurants & dining guide
Curated Hong Kong restaurant guides by neighbourhood and cuisine — from Sheung Wan to Causeway Bay.
Dining
Caprice
Caprice is the Four Seasons Hotel Hong Kong's flagship French restaurant under Chef Guillaume Galliot, ranked No. 35 on Asia's 50 Best Restaurants 2026. Known for its impressive cheese cellar, extensive wine programme, harbour views, and three Michelin stars, it delivers classical French fine dining with precision and flair. Mention interest in cheese and wine when booking if you want the full cellar experience—reservations are essential for this luxury IFC table.
Dining
Estro
Estro brings a refined interpretation of Neapolitan cuisine to Central under Chef Antimo Maria Merone, ranked No. 32 on Asia's 50 Best Restaurants 2026. The contemporary Southern Italian tasting experience celebrates Merone's heritage while incorporating premium Asian ingredients. Elegant interiors and meticulously crafted plates offer a transportive dinner that honours Naples while embracing culinary innovation—book well ahead for Tuesday–Saturday sittings.
Dining
Neighborhood
Neighborhood is Chef David Lai's intimate bistro on Hollywood Road in Soho, ranked No. 24 on Asia's 50 Best Restaurants 2026. The unpretentious room serves French cuisine infused with Asian elements, with an ever-changing seasonal menu that often features market-fresh seafood and locally sourced produce. Despite growing international recognition, it keeps a cozy, welcoming neighbourhood feel—ideal for food lovers who want serious cooking without stiff formality.
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Dining
Wing
Wing is Chef Vicky Cheng's refined Chinese restaurant on the 29th floor of The Wellington in Central, ranked No. 2 on Asia's 50 Best Restaurants 2026. After acclaim with VEA's French-Chinese fusion, Cheng established Wing to showcase sophisticated Chinese cuisine guided by the principle of eating with the seasons (不時不食). Time-honoured techniques meet contemporary presentation in dishes that respect Chinese culinary traditions while incorporating modern aesthetics. Book early—reservations are highly competitive.
Dining
PASTEAKO
PASTEAKO is an Italian-American pasta-and-steak house on the ground floor of PMQ Hollywood in Central, named for the two things it puts on one plate. The room is retro trattoria — red-and-white checkerboard floors, leather banquettes, black-and-white photos — and the ritual starts at the door: pick one of eight steak knives from the glass cabinet. Dinner sets from about HK$388 include a starter, handmade pasta with your choice of shape and sauce, a charcoal-grilled 21-day dry-aged USDA steak (striploin or ribeye, with T-bone and M5 Wagyu upgrades), and homemade tiramisu. Lunch starts around HK$188. Every 20–30 minutes the kitchen rings a bell for Pasta Time and sends rotating free-flow pasta around the room. Certified Halal. Open daily from noon; Friday and Saturday until 11:30 PM, other days until 11:00 PM. About a 9-minute walk from Sheung Wan MTR Exit A2.
Dining
DHYC Dim Sum
DHYC Dim Sum (得閒飲茶) is a handmade Cantonese dim sum restaurant on the waterfront at Monterey Place in Tseung Kwan O South. The room mixes traditional yum cha with a younger, modern setting — indoor concrete-chic dining plus outdoor sea-view tables looking toward the Cross Bay Link — with tea, cocktails, and dessert alongside the baskets. Dim sum is made in-house and steamed to order. Regulars keep coming back for prawn toast with fruit salad, Lan Wang egg pan-fried lo mai gai, quail egg truffle siu mai, and red oil wontons. Outdoor seating is pet-friendly but limited, so book ahead if you are bringing a dog. Open daily from 11:00 AM to 9:30 PM. About a 10-minute walk from Tseung Kwan O MTR Exit A.
Dining
Thomas & T's
Thomas & T's is a radically inventive Japanese-French omakase restaurant located on the 22nd floor of FOCO in Central, Hong Kong. Founded by executive chef Thomas Tam — whose culinary background spans Restaurant Petrus and Sushiyoshi — the restaurant is a bold evolution of his previous concept, Decree by T, which occupied the same space. The menu masterfully blends Japanese precision with French technique, resulting in imaginative dishes that consistently impress. Standout creations include the signature swordfish char siu rice, which marries smoky char siu sweetness with the buttery finish of premium fish; the tuna duo sushi, pairing aged fatty tuna with air-dried dehydrated lean tuna for a balance of creaminess and deep umami; fish maw tempura; and stone-grilled kinki sashimi. Lunch is priced at HK$680–$880 and dinner at HK$1,680 per head. Corkage fee is HK$400. The restaurant is vegetarian-friendly and operates daily from noon to 3pm and 6pm to 11pm.
Dining
O'rm
O'rm is an intimate Korean restaurant in Sheung Wan that offers an elevated take on Korean dining while seamlessly blending tradition with contemporary flair. Created by Chef Junwoo Choi (former executive chef of Central's popular Korean izakaya OBP), Beverage Director Ted Ko, and Curatorial Director Stella Yim, this cosy 20-23 seat dining spot invites guests to share delightful dishes inspired by Jeju Island. Signature dishes include creative Wagyu yukhoe (beef tartare) with crispy seaweed and caviar, mini crab kimbap with Alaska crab meat and pickled radish, soy-marinated fresh shrimp, seafood pancake, and char-grilled LA double cut galbi. The restaurant is known for its unique Makgeolli bingsu (rice wine shaved ice) dessert. Guests can pair their dishes with refreshing Korean spirits like fresh yuzu rice wine or artisanal soju, all while unwinding to ambient Korean city pop tunes. The restaurant operates with a 90-minute dining time limit and requires advance booking (typically one month ahead due to high demand), with credit card guarantee required for Thursday-Saturday reservations. Open Monday to Saturday from 6:00 PM to midnight, closed on Sundays.
Dining
The Central
Founded in July 2024, The Central brings a refined dining experience to Yuen Long, inspired by the vibrant culinary scene of Hong Kong's Central district. The restaurant offers Western cuisine in a stylish bistro setting with a cocktail bar featuring a wide selection of wines and other beverages. They offer a popular Happy Hour from 3:00 PM to 7:00 PM with all alcoholic drinks priced at $50 HKD. The Central has established itself as a go-to spot for both dining and drinks in the Yuen Long area, with extended hours on weekends to accommodate the local nightlife scene.
Dining
Unagi Yondaime Kikukawa
Unagi Yondaime Kikukawa is a specialized Japanese eel restaurant with over 90 years of unagi mastery, located in K11 MUSEA, Tsim Sha Tsui. Their signature dish is the 'Ippon Unagi', featuring a whole eel grilled over bincho charcoal, showcasing the pinnacle of their craft. The premium, thick fish is known for its exceptional quality and taste. The restaurant offers an authentic Japanese dining experience with approximately 90-minute dining sessions. In addition to their K11 MUSEA location, they also operate a branch in Causeway Bay at Lee Garden One. Their menu focuses on traditional unagi preparations that highlight their decades of expertise in eel cuisine.
Dining
Sick Burger
Sick Burger is a retro-style burger shop tucked along Haven Street in Causeway Bay, serving chef-crafted burgers, shakes, and fries with a fun twist. The restaurant is located at the end of Haven Street, in what's described as 'Causeway Bay's hidden quiet area full of hip little eats.' Their menu includes signature items like the Scramble Sick! burger featuring scrambled eggs for HK$72. Sick Burger has garnered attention for their quality offerings, with customers describing their burgers as 'bangin' and 'really Hou Sick.' In addition to their Causeway Bay location, Sick Burger also maintains a presence in other areas of Hong Kong and has an active Instagram following where they showcase their popular burger creations.