https://https://au.trip.com/toplist/tripbest/recommend/hong-kong/best-fine-dining/100900006049
Fine Dining
Top 50 Fine Dining in Hong Kong [2025]
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CAPRICE
Black Diamond
4.5
/5
78 reviews
Western-style
From PLN 1529.00
Central | 3.9 km from downtown
Address: Podium 6, Four Seasons Hotel Hong Kong, 8 Finance Street, Central
Selected for 2 years in a row
Highlights:
Four Seasons Hotel dining brand
Four Seasons Hotel Hong Kong Victoria Harbour views
Recently viewed by 1,000+ people
Verified user reviews
Weekend lunch is pretty good value for money. The service was good and the decor was classy. The harbour view was also stunning.
I like this restaurant very much. I haven't been there for a long time, but the restaurant is still clean and new, the service is good, the food is good, and the dining experience is pleasant. On weekdays, they only serve set meals, four or five courses. There is not much difference. There is no reason to order five dishes.
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WING
Diamond
5.0
/5
7 reviews
Cantonese Cuisine
From PLN 1273.00
Central | 4.2 km from downtown
Address: 29F, The Wellington 198 Wellington Street, Central, Hong Kong
Selected for 2 years in a row
Highlights:
Crafted by Chinese Chef VICKY CHENG | 29 Floor Terrace Harbor View
100+ recent views
Verified user reviews
Fried eggs with matsutake is my favorite, so delicious! ! The other dishes are also very good. From the environment to the food, this restaurant gives me a great experience~
🌟As a senior foodie, I finally checked in at the world's first Michelin three-star Chinese restaurant! Hong Kong is indeed a hidden food capital. This 4-day, 3-night star-picking trip has completely refreshed my taste perception~
❗【👇Click below, no reservation is required for Michelin three-star food】 ❗
🍽️【Must-eat Michelin restaurant】
🌟Lung King Heen
The world's first Chinese restaurant to be awarded Michelin three stars and a Forbes Travel Guide five-star restaurant. Executive Chef Chan Yan-te's "Steamed Dim Sum Selection" is really the ceiling of Chinese dim sum~ Each dish is like a work of art!
🌟WING
A restaurant on the global BEST 50 list, cutting-edge Chinese creative dishes. Chef Vicky Cheng, born in the 1990s, has taken the Chinese "seasonal food" to a new level. A dish of "tea-smoked goose" has made me savor it until now~ During the meal, the chef will personally explain the inspiration for each dish!
🌟Caprice
A Michelin three-star restaurant, creative French cuisine. It's like traveling through Paris in a second~ The French oysters shipped by air every day are so fresh and sweet. A special French classic SET MENU is arranged. Tasting a Carte Blanche sitting by the open kitchen and watching the chefs' smooth operation is a visual feast in itself~
❗【👇Click below, Michelin three-star food does not require reservation】 ❗
#香港攻略 #Michelin餐厅 #五一去哪遊 #鸿鹄逸游 #HHtravel
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The Chairman
Black Diamond
4.5
/5
80 reviews
Cantonese Cuisine
From PLN 691.00
Central | 4.2 km from downtown
Address: 3RD FLOOR, THE WELLINGTON, 198 WELLINGTON STREET, CENTRAL, HONG KONG
Selected for 2 years in a row
Highlights:
A restaurant run by celebrity chef Ye Yinan
The nearly lost art of handmade pastries
Saved by 118 users100+ recent views
Verified user reviews
The Chairman Restaurant in the Daban Building. You have to queue up to make a reservation, and it feels like buying a single horse when you are in line. Although it was raining heavily that day, there were still people who were diligent in delivering beef jerky, and they delivered a full Jiurufang, but it did not dampen everyone's interest at all. From appetizers to desserts, they are all of excellent standards. I look forward to coming again next time!
Daban Lou is a must-try for Chinese food lovers, and with the blessing of Michelin, it really lived up to expectations.
I recommend the steamed flower crab with chicken oil and Huadiao sauce and Chencun vermicelli. The flower crab is super big, taking up the whole plate, and the meat is very fresh and sweet. Chencun vermicelli is combined with the fragrant and slightly wine-flavored chicken oil and Huadiao sauce, which is fragrant and delicious and worthy of being a must-order.
No.
4
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VEA
Platinum
4.6
/5
19 reviews
Western-style
From PLN 1067.00
Central | 4.2 km from downtown
Address: 30F, The Wellington 198 Wellington Street, Central, Hong Kong
Highlights:
A restaurant helmed by internationally renowned chef Vicky Cheng
Overlook the bustling city views of Central
Verified user reviews
VEA, beautiful and creative dishes. It is indeed beautiful and delicious. Recommended Small bites, Alaskan King Crab, Mackerel, Grilled Cheese, Sea Cucumber
Racan Pigeon, Bird’s Nest, Mignardises and Chrysanthemum Tea.
When we sat down, we found that the table decoration was like sitting on the beach. There was a cute little turtle with moss growing on its back. The waiter told us that the whole turtle was edible! The little turtle tasted like the egg waffles we eat. After we ordered the dishes, the waiter brought a large bowl of sea urchin and caviar to introduce the ingredients he would use. The dishes generally contain elements of the East and the West. For example, the sea urchin and prawn spaghetti contains elements of China (gravy), Japan (sea urchin and prawns), and Europe (spaghetti), and the mixture is not stiff or artificial.
No.
5
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8½ Otto e Mezzo BOMBANA
Diamond
4.7
/5
68 reviews
Western-style
From PLN 713.00
Central | 4.3 km from downtown
Address: Shop 202, Landmark Alexandra, 18 Chater Road, Central, Hong Kong
Selected for 2 years in a row
Highlights:
Opened by Italian Chef Umberto Bombana | Elegant and fashionable modern minimalist style
100+ recent views
Verified user reviews
Embarking on a culinary odyssey at "8 ½ Otto e Mezzo BOMBANA" in Hong Kong, I unraveled the mystique that surrounded this renowned establishment during my 15 years in the city.
Guided by General Manager Antonello Picchedda, an adept wine connoisseur and gracious host, our culinary adventure commenced with a refreshing glass of Champagne Agrapart and Fils 7 Crus. The journey unfolded with a poignant Amuse-bouche—a Cold Melon Soup, a melange of 48-month Pata Negra, Burrata flakes, and Taggiasca olives. The fragrant and soft melon, cultivated by the Lorenzini family in Mantova, was a testament to the restaurant's commitment to locally sourced, quality produce.
The Marinated Tuna Tartare with Basil Emulsion, Yuzu dressing, and Oscietra Caviar showcased an exquisite balance of tenderness and flavors. Soave Classico (Vigneti di Foscarino) bridged our palates to the Brittany Blue Lobster, a symphony of tenderness amid Roasted Matsutake Mushroom and a 48-hour lobster reduction sauce with citrus elements.
Chef Bombana's personal visit before the Spaghetti Chittara with Sicilian Red King Prawn was a gracious touch. Antonello's wine pairing brilliance was evident in the Ribolla Gialla Riserva, Primosic, 2017. The White Truffle Tagliolini, a signature dish, artfully blended truffle, egg pasta, and Parmesan.
The Veal Tagliata, featuring braised Veal Cheek, roasted mushroom, and pumpkin puree, embodied butter-tender perfection. Paired with Brunello di Montalcino, La Mannella, 2016, it stood as an outstanding culmination of flavors. A classic Venetian Sgroppino and the enchanting Pumpkin Dessert, paired with Moscadello di Montalcino, Mastro Nanni, 2015, marked the conclusion of our epicurean journey.
In essence, "Epicurean Symphony: A Culinary Ode to 8 ½ Otto e Mezzo BOMBANA in Hong Kong" goes beyond myth, offering an extraordinary exploration of culinary delight—a testament to Chef Bombana's mastery and the restaurant's unwavering commitment to excellence.
You must make a reservation. We went there when it opened in the morning. There was already a line at the door. If you have a reservation, you can go in directly. I ordered a runny egg, cheese, bacon, etc. There was one, but I don’t remember what it was called. I think it was super delicious.
No.
6
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Ta Vie
Diamond
4.3
/5
14 reviews
Western-style
From PLN 1403.00
Central | 4.3 km from downtown
Address: 2/F, The Pottinger Hong Kong, 74 Queen’s Road Central
Highlights:
Featuring Celebrity Japanese Chef Hideaki Sato | Restoring the true flavor of ingredients with simple seasoning
Verified user reviews
This French-Japanese restaurant specializes in fusion cuisine. The food is very exquisite, so the price is relatively high. The restaurant environment is also very high-end and stylish. There are some old photos of Hong Kong hanging on the walls of the restaurant, and the sign at the door is also very artistic. The salmon tastes good and uses fresh ingredients.
The restaurant is mostly populated by young people, the environment is very quiet, the food is very innovative, unlike traditional Japanese cuisine, it also incorporates French cuisine, there are familiar noodles, appetizer bread, truffle pasta is covered with truffles, the noodles are chewy, there is wine and tea, it is as delicious as imagined, but the portion is small and the price is expensive, everything else is very satisfactory.
No.
7
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LUNG KING HEEN
Black Diamond
4.8
/5
328 reviews
Cantonese Cuisine
From PLN 1410.00
3.9 km from downtown
Address: Podium 4, Four Seasons Hotel Hong Kong, 8 Finance Street
Selected for 2 years in a row
Highlights:
Restaurant run by celebrity chef Chan Yan-tak
High-end restaurant by the Four Seasons Hotel Group
Saved by 167 users120 positive reviews
Verified user reviews
The Lung King Heen at the Four Seasons Hotel in Central is very good. The quality of the dim sum is generally very good. But for service and value for money, I personally prefer Tin Lung Heen. I believe that good and bad will not escape your judgment. The taste is irresistible.
There are only a handful of Chinese restaurants with three Michelin stars, and Lung King Heen in the Four Seasons Hotel is one of them. From the pre-meal confirmation booking to the environment, service, food and hygiene, everything is attentive. The abalone crisps, Songzi barbecued pork pineapple buns and shrimp dumplings are must-eats. It can be said to be the most satisfying meal in recent years!
No.
8
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Howard's Gourmet
Black Diamond
4.8
/5
17 reviews
Cantonese Cuisine
From PLN 965.00
Central | 4.3 km from downtown
Address: 5/F, CCB Tower, 3 Connaught Road Central, Hong Kong
Selected for 2 years in a row
Highlights:
Restaurant from famous food critic Cai Hao
Overlooking the magnificent scenery of Victoria Harbour
100+ recent views
Verified user reviews
Such a fine restaurant.
[Environment] High-end.
🦆Beer Duck🍃
٩😛۶Beer duck is delicious and not greasy, combined with the refreshing taste of beer! The duck meat is not only fresh and fragrant, but also has a refreshing aroma of beer. 😋
[Service] Very good
I didn't hesitate to choose a restaurant in Hong Kong for the New Year's Eve dinner. I directly ordered Good Wine and Good Cai. I like its quality, environment, taste, ingredients, and service. I didn't consider other restaurants at all. They confirmed with me in advance on WhatsApp what dishes I must eat, and also sent me a wine list. I emphasized that the three dishes of ginseng, fish maw, and pig's trotter must be served.
The special stomach-warming soup, a small bowl, with two small seasonal dishes, immediately opened the taste buds.
The first dish is the fortune ball, which is actually a fried meat ball. The meat sauce is mixed with seaweed and decorated with two strands of green onions. The fried meat ball is delicious and not greasy, but the taste is just average and not so eye-catching.
The second dish is the signature crispy ginseng, one of the protagonists. The fried ginseng has a thin layer of unusually crispy on the outside, and the ginseng inside has changed from the crispness of the past to a dense taste. It may be that I have never eaten ginseng cooked this way in other places. Every time I come here, I have to sigh.
The third dish is baked fish maw, which is thick and rich, made with top-quality ingredients, and cooked in the simplest way. The baked soup is extremely thick, and the fish maw is sticky. Every bite is full of collagen.
After the two main dishes, the green olive conch soup is served. The conch slices in the soup are also large and thick, and paired with green olives, it is delicious but not greasy. I drink it up quickly.
The fifth dish is crispy Spanish pork knuckle, which is also a dish I love very much. The skin is crispy and the meat inside is dense. I don’t know how it is made, and some bones are already soft. My lips are always sticky when eating this dish. It’s so happy.
The sixth dish is fragrant wolfberry leaves, paired with some mushrooms. The method is simple and original.
The main dish is the signature hot and sour noodles. There are no other toppings except some chopped green onions. The sour taste is in place, but the spiciness is still a little lacking. In addition, the flat machine noodles have lost that kind of strength. I have been to Haojiuhaocai several times and always feel that the staple food of noodles is average compared to other dishes.
Finally, there is the dessert, brown sugar cake with pistachio peach gum, pistachio mousse soaked in peach gum, sweet but not greasy, slightly cold, seemingly bland, but it is endless aftertaste.
The only dissatisfaction tonight is that after opening a bottle of good red wine that I need to decant, they directly poured it into the wine glass. This action scared me, but fortunately the manager greeted us and chatted with us later that night. The enthusiastic attitude made me think that the service here is still okay.
I have eaten at Haojiuhaocai many times. The dishes have not changed much, but I will miss these original flavors after a while. The shape and arrangement of each dish are mainly simple, and the ingredients are good, needless to say, the taste is mainly to restore the original taste of the food, without so many unreal fancy.
The environment is even more loved. Tonight is New Year's Eve. I didn't sit in a private room, but the whole restaurant was still very quiet. The quality of diners at each table is also very high. It is really very comfortable to eat.
I've always liked it here, and I continue to recommend it.
No.
9
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T’ANG COURT
Diamond
4.3
/5
115 reviews
Cantonese Cuisine
From PLN 1683.00
2.5 km from downtown
Address: 1/F and 2/F, The Langham Hong Kong, 8 Peking Road
Selected for 2 years in a row
Highlights:
Star Chef Huang Zhihui at the helm
Upscale restaurant of the Langham Hospitality Group
100+ recent views
Verified user reviews
Recommend their famous dishes: bamboo shoots and shrimp dumplings; scallop dumplings; fried rice rolls with XO sauce; black pepper Japanese wagyu beef pie; barbecued pork with honey sauce; crab claws stuffed with various flowers; baked fresh crab shells stuffed with various flowers; T'ang Court rice box
I recommend the Mi Lian Dim Sum at Tang Court. The rice rolls are hot and crispy, the shrimp dumplings are tasty and chewy, the dumplings in soup are thin and filling, and the rice rolls are even better. They are fried instead of pan-fried, and the prices are very good, which is good value for money. The environment is very good.
No.
10
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Sushi Shikon
Diamond
4.7
/5
61 reviews
Japanese
From PLN 2053.00
Central | 4.5 km from downtown
Address: 7/F, Landmark Mandarin Oriental Hong Kong, 15 Queen’s Road Central, Hong Kong
Featured in 2024 Asia 100 - Fine Dining
Highlights:
Yoshitake Sushi | Authentic Edomae Sushi
100+ recent views
Verified user reviews
It has a strong Japanese atmosphere. The chefs seem to be very serious and professional. There are not many seats, so I am generally satisfied with the service. The ingredients are very fresh and you can recommend them according to your taste. There are conger eel, sea urchin gunkan, tamagoyaki, chawanmushi, etc. There are too many, but the portions are not big. You can spend a few hours eating it slowly. The meal also includes drinks. The price is quite expensive, but it is very creative and worth a try.
I like Japanese food. I heard that octopus is the most difficult to handle. Zhihun must be an expert. He can make the octopus full of fragrance, maintain the taste, and turn it into a memory within five bites.
The blandness of sea bream and the hardness of the meat have never been my cup of tea.
But the chef used knife skills and specially prepared yuzu dipping sauce to force out the fragrance and freshness, turning the blandness into a stunning one. The skill of ten years of hard work is undoubtedly demonstrated.
Overall, it is worthy of the three-star standard. The price per person is more than 3,000, which is still worth a try.
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