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Top 10 Best Restaurants in Hong Kong


Top 10 Best Restaurants in Hong Kong

Luring chefs from all over the world, Hong Kong is a wonderland for food-obsessed travelers. In between dim sum and Chinese traditions, you’ll be spoiled for choice when it comes to international flavors.

Choose from Lebanese sharing plates and Sri Lankan cuisine, numbing Sichuan or Japanese-Nordic creations.

Hong Kong’s international menus are only matched by the diverse atmospheres, from 1950s cha chaan teng diners to speakeasy-style finds, sky-high Cantonese fine-dines, and traditional tea houses.

Our list of Hong Kong’s best restaurants has it all—and you won’t be disappointed.

Lung King Heen

Three-Michelin-starred Lung King Heen is perpetually booked out, and securing a table at this Cantonese fine-dine feels like winning the lottery. The restaurant features warm woods, silver accents, and a wall full of windows framing Hong Kong’s spectacular Victoria Harbour. And If you’re lucky enough to secure a reservation, Lung King Heen will spoil you with dainty dim sum, succulent roast meats, crispy pork ribs and a roving Champagne cart.


Whether you’re lounging on the secret garden terrace or pausing for a power lunch in the main dining room, Duddell’s masters the art of hospitality.

Executive chef Fung Man-Ip is a specialist in traditional Cantonese cuisine and composes his classic dishes with meticulous attention to detail and only the best ingredients. Come for the heartfelt Cantonese dishes, stay for the surprising wine pairings and revolving art exhibitions.


Ronin is a seafood-centric Whisky wonderland, and it exudes sophistication with warm lighting, a long wooden bar, and retro-inspired leather stools. Ronin specializes in Japanese whisky and the 100-plus collection is certainly something to swoon over (with plenty of wine and sake on order as well).

Ronin’s food menu is organized into three distinct sections: Raw, Smaller, and Bigger. We’d recommend ordering roughly two dishes from each section of the menu, more if you’re particularly hungry. And a tip—this tiny place hardly fits 15 to 20 diners at a time, so be sure to book ahead.

Tin Lung Heen

Floating high above Hong Kong harbor—on the 102nd floor of the The Ritz-Carlton, Hong Kong—Tin Lung Heen has become synonymous with exceptional Cantonese cuisine.

The decor centers around a contemporary red palette with marble columns, white tablecloths, and a wall full of windows. Chef de Cuisine Paul Lau Ping Lui crafts no shortage of praise-worthy dishes but the Iberico char siu—barbecued pork covered in a subtle osmanthus honey—is a dish you’ll dream about for years to come.

It’s hard to beat the top-of-the-world views and consummate culinary skills at Tin Lung Heen, where you’ll want to savor every last bite with friends, family, or a prospective client.

The Chairman

When The Chairman opened in 2009, it was one of the only Cantonese restaurants in the city to offer fresh, local ingredients in a modern setting. Nearly 10 years later, the restaurant still draws a loyal following for its classic cuisine, so enticing that hardly anyone looks up from their meal once the food starts flowing.

Basically—The Chairman is packed every night for a reason. The stalwart favorite promises an upscale atmosphere, locally sourced ingredients, and an earnest dedication to traditional Cantonese flavors using time-intensive techniques.

Above & Beyond

On the top floor of Hotel ICON in the Hung Hom district, Above & Beyond opens into a relaxed, residential-style lounge and bar with striking harbor views. Executive chef Paul Tsui dabbles with both classic and contemporary dishes, delighting multiple generations of diners. A few dishes stand out from the pack, including the indulgent crispy chicken.

Prepared like a suckling pig, the crispy skin cracks with each bite, while juicy meat provides a contrasting texture. For dramatic harbor views and contemporary Cantonese cuisine, Above & Beyond certainly lives up to its name.

Sijie Sichuan Private Kitchen

You’ll know you’re at the right place when the aroma of palate-numbing Sichuan cuisine hits you. Sijie, which has room for about 30 diners at a time, is a spice lover’s dream in a casual, homey setting, complete with old-school metal chairs, circular tables, and retro tableware. Come enjoy a cold Tsing Tao and a spicy ma po tofu with a few friends—just make sure they’re spice lovers, too.

Maxim’s Palace

It’s a little tricky to find Maxim’s Palace, which is located on the second floor of Hong Kong’s City Hall, in Central. But as you ascend the escalator, the noisy crowds waiting to be seated should give it away. Established in 1980, Maxim’s is among Hong Kong’s most famous dim sum halls, decked out with elaborate pillars, dragon motifs, and glitzy chandeliers.

Fair warning: The high-end address doesn’t take reservations, so it’s common to queue for at least 30 minutes if you come at peak hours, from 10 a.m. to 1 p.m. But for an old-school dim sum feast, Maxim’s delivers in spades.

Ho Lee Fook

You can easily spot this popular underground restaurant on busy Elgin Street—just look for the open kitchen and a wall full of gold “Chinese lucky cats,” waving in unison.

Meaning “good fortune for your mouth” in Cantonese, Ho Lee Fook is impossible to stick inside a box. Taiwanese-born, Sydney-trained chef Jowett Yu (of Mr Wong fame in Sydney) combines Aussie-style Chinese dishes with a few updated cha chaan teng (1950s diner) classics. Well-designed and abuzz with energy, Ho Lee Fook might taste a little nostalgic for Australian and Chinese diners—and just plain interesting for everyone else.


You have to know where you’re going to find Arcane. The one-Michelin-starred European fine-dine sits pretty inside a tower in Central, right by Hong Kong’s famous Lan Kwai Fong nightlife district.

The first thing you see when entering the restaurant? A glass wine cellar, straight ahead—a promising sign for oenophiles. The restaurant brings together a few of the best things in life: gorgeous design, freshly baked bread, hard-to-find French wines, and simple yet refined European cuisine using quality ingredients (sourced from Japan, France, Australia and the UK).

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