Josh Dinnerman, Joshua Dinnerman, JDD Media, Joshua David Dinnerman Media, Joshua David Dinnerman, JDDMedia



Whether you are in Hong Kong for entrepreneurial reasons or simply to while away some fun time, there is no doubt you are in for one of the world’s most fantastic dining experience. It is fairly common that the place is worth visiting for its food scene only, while it has a whopping 61 Michelin-starred restaurants, an achievement which makes the choices as countless as is not obtainable in many other countries.
For fine dining heaven, complete with creative artistry and some molecular gastronomy, there's no better place to be than Asia's World City. The continent's one-of-the-best as per culinary destinations, Hong Kong presents a multiplicity of venue that would leave you spoilt for choice. Foodies are kept engaged and interested, from traditional dim sum to innovative concepts in which East meets West.
As Hong Kongers go about their daily meals, it’s easy to see a blend of two cultures. Saluting their colonial past, 3 pm is the time for tea and sandwiches. The day concludes on a Chinese note with suiyeh - a midnight snack - that is eaten anytime from 9 pm in the evening. As a numerousness of hawker stalls line up in the streets to cater for smaller appetites during the day, the Michelin-starred counterparts have their various venues functional and led by world-famous chefs, ready for the main evening course.
Thanks to the availability of fine ingredients, vintage wines, and outstanding cooking techniques, these restaurants provide the ultimate food lovers' paradise. Because of their strides, Hong Kong is one of the busiest restaurant hubs in the world, and we are here to walk you through the best of the best.


In the Four Seasons Hotel, with a cellar which play host to Hong Kong's most extensive collection of artisanal French cheeses and meticulously handpicked wines from Burgundy and Bordeaux, the two Michelin-starred restaurant known as Caprice is on the checklist of almost any food critic that's willing to try out the restaurant's series of fresh, innovative twists in French classics.
Located in the said hotel in Central District, the eatery Cock-a-doodle-dos and aggrandizers itself with first-class views of Victoria Harbour, while amalgamating the aesthetics of China and France for a unique Chinoiseries dining experience. Under the unrelenting leadership of Chef de Cuisine Guillaume Galliot, ingredients are sourced from France, which is just one of the many reasons Caprice was named to the Elite Traveler’s Top 100 Restaurants in the world.
To get the full experience, be sure to ask the sommelier to suggest the perfect wine to complement your food, and don’t leave without visiting the Cheese Room, which features one of Hong Kong’s most extensive cheese collections. The renowned chef Galliot found his passion for cooking and wanderlust at a chanced-upon during his childhood in the Loire Valley. From then and there, he’s gone on to work in kitchens with high esteem, such as Jardin des Sens where he had a stint just after his culinary school.
Even though his professionalism lies in classical French techniques, the chef always experiments with the myriad of flavours that he comes across all over the world.

Man Wah

At the Mandarin Oriental in this significant place lies Man Wah, a restaurant with a keen focus on traditional dishes as well as seasonal gems. Asides that, the eatery engaged its guests with a second-to-none panoramic view of the popular Victoria Harbour, which together with its gastronomic concentration has earned Man Wah some pretty great reputation as a firm choicest for Classic Cantonese cuisine in Hong Kong. Sitting somewhere on the 25th floor of this not so infamous hotel, the restaurant prides itself in a setting that sparks and reflects beauty, done one better by original paintings on silk alongside the efforts of gold-plated ceiling lamps.
Just as important, the restaurant affords you one of the best views of Hong Kong’s skyline. At night, Man Wah, asides the good food and mouth-watering drinks, is all about shades and colours. The paint and decor match gorgeously with the beyond blue lighting that can be seen outside the windows of the restaurant. It has a space for 14 guests only because it devotes its space, time and other resources that people will enjoy to the ultimate, without having to rub shoulders with other foodies present.
The walls’ lacquers enamels and gold-plated ceiling lamps are fashioned to resemble bird cages. Visit for dinner and enjoy your meal against a backdrop of sparkling city lights or stop by at lunchtime for dim sum dishes that are the talk of the city.

Forbidden Duck

Once you hear Forbidden Duck, there’s hardly a chance you will miss the pseudonym Devil Chef or the real one known as Alvin Leung. This self-styled chef is one of the few that require no introduction to Hong Kongers - with his strides bold, huge and imposing in the city's restaurant sector.
This Hong Kong king is known and revered for his out-of-the-world creations and a penchant for speaking the truth when it comes to the nature of his whip-ups. As a matter of fact, it is something hard to remember that Alvin once started as a busboy in the kitchen, while also somewhat impossible to come to terms with the fact that he did not have any formal training as a chef. Yet, this is one gastronomic overlord who led Bo Innovation to three Michelin stars.
The self-styled expert is also the brain behind Bib n Hops Korean restaurants, tackling traditional Chinese favourites in what is the larger-than-life chefs latest venture - Forbidden Duck. In Times Square tower, the Chinese eatery serves classics Cantonese staples including dim sum and char siu, roasted pork and duck in ways you never experienced. For signatures, it the traditional Peking duck with pancakes and all the accoutrements or more contemporary slow-cooked duck.


Since it’s always the chefs that make the restaurants what they are, let’s put in some word for Dutch-born chef Richard Ekkebus. He began as an apprentice under Michelin-starred chef HandaSnijders and Robert Kranenborg in the Netherlands, after which he bagged the honorary Golden Chefs Hat for Young Chef of the Year, still in the same country.
Not settling for what he had at the time, he went on to further hone his skills under the tutelage of Pierre Gagnaire, Alain Passard and the famous Guy Savoy from Paris. He became the executive chef at Royal Palm Hotel in Mauritius, seven years after which he took on the executive position at the Sandy Lane in Barbados. This chef has cooked for celebrities like Michael Jordan, Tiger Woods, Beyonce and Andrew Lloyd Webber.
At Amber, Richard is known for his contemporary French cuisine with an Asian twist, which has bagged him a couple of awards and secured a place for his restaurant on the Elite Traveler’s Top 100 Restaurants in the World. With ingredients that chance upon the Hong Kong location, one expects to see fruits from South-East Asia and seafood from Tokyo. Then add a 4000-bronzed rod chandelier dramatically creating a unique lighting effect, you’ve got yourself a Parisian-style dining experience with an East taste.


In the Gough Street neighbourhood, Beet locates in a well-known dining and shopping enclave in the western edge of Central, making for a welcome addition to the already abuzz Hong Kong culinary scene. Diners are in the expectation of a beautiful series of carefully composed dishes at no other hands at that of Chef Barry Quek and his young team of internationals.
Thanks to Quek’s chomp to bring some serious cred to Beet, having had stints at several restaurants such as JoëlRobuchon in Singapore, Attica in Melbourne and Portland in London, Beet is some spectacular experience that has been in the reception of significant patronage. Here, you will be able to taste both the classic and progressive techniques set in the unique menu, where the most prominent include Te Mana lamb from New Zealand with eggplant as well as a beautiful dish of raw hamachi - Japanese yellowtail - with cream.
Granted the extent of the BBB’s quality, that’s the Barry’s Bread and Butter, there is hardly any kind of surprise attached to the fact that chef Quek is proud to put his own name into to food. The setting is as relaxed and as unstuffy as the cooking at Beet can be, with windows wide open and directly facing the streets of Hong Kong.

L'Atelier de JoëlRobuchon

L'Atelier de JoëlRobuchon is located at The Landmark in Hong Kong and is owned by the all-time chef known as JoëlRobuchon who's the one kitchen professional that lays claim to the most Michelin stars in the world. L’Atelier de JoëlRobuchon is at the in of luxury shopping centers, serving up modern French food in portions a little over tidbits. Drawing inspiration from the simple nature of Japanese cuisine, and delivers in a vibrant atmosphere that has all the features of an identical twin sibling of a tapas bar.
The fancy and captivating thing about his restaurant is that you can simply sit by the bar counter which has been designed to wrap around the open kitchen, and see chefs while they are preparing dishes right in front of you, doing so with a range of ingredients sourced from countries all over the world. Robuchon is credited as one of the most influential French chefs in the year following nouvelle cuisine, integrating the depth and weight of flavours and preps that nouvelle adopters had relegated as the cornerstone into its philosophy of clean, simple preparations.
His signature style which he achieved by using a few ingredients and prepared to express themselves in the most articulate way possible, won the chef global acclaim and influence in equal measure. His unique recipe for mashed potatoes, or more suitably, pommes puree, uses a 1:2 butter to potato ratio. The dish did not just become one of the Frenchman’s signature contrivances, but one of the upper end of global dining's most recognizable dishes.

La Vache

Well, for starters, La Vache restaurant is not one entirely new to Hong Kong, being a location that already is in Soho. But, the recently launched TsimTsui branch brings the joy of bottomless steak fries to Kowloon. And, what somehow makes the list of the most interesting stuff about the restaurant is that the steakhouse does just one thing, something it does so perfectly it looks like it's being run by archangels.
The restaurant has a simple yet effective set menu which kicks off with a big, leafy salad that has been bathed with walnuts and classic French vinaigrette, succeeded by steak that is cooked to just about every guest’s liking. Just as much of a big deal is unlimited fries and the accompanying secret sauce that reeks of dangerous addiction if you are not careful. When you have had just enough savouries already, a high-reaching exhibition of desserts tempt with from-France classics such as Paris-Brest - praline cream and caramelized hazelnut in a choux pastry. For the rounding out of the La Vache experience, nothing does it better than pitchers of wine, friendly service and an impeccable soundtrack that does well to create a jolly and jovial atmosphere.
The last piece of this puzzle is not another restaurant - we have definitely addressed the best of the best as promised. It is a piece of info that eating out is a serious sport in Hong Kong, as the locals are arguably spoilt for choice and will do anything to queue for any new and trendy restaurant. At the same time, establishments that are more than a decade old are held high for keeping the traditional flavors alive up until now. Whether you love to dine in a restaurant with Michelin stars or can sit anywhere just to be served great food, eating out in Hong Kong is never a bad idea, ever. So if you find yourself in the destination, get at least a dose of this promising gastronomic experience.