10 Best Restaurants in Hong Kong

Forum sits at #1 because the Ah Yat braised abalone — Yoshihama-grade, 30-head, stewed in chicken-and-Jinhua-ham broth — is the single most consequential dish in Cantonese fine dining anywhere on earth, and the kitchen built around it has not blinked since the late Yeung Koon-yat opened the original room in 1977. Adam Wong runs the pass now from the Sino Plaza address on Gloucester Road in Causeway Bay; the tasting lands around HK$2,800 a head before the abalone supplement, which can double the bill. Service is gruff in the old-Cantonese way. Anti-rec for diners who want hush-tone French theatre — Forum is a working banquet floor that earned three stars by being one.

Richard Ekkebus pulled Amber down to the studs in 2019 and rebuilt the kitchen dairy-free and reduced-sugar — a stunt on paper that turned out to be a manifesto. The Hokkaido sea urchin in lobster jelly with cauliflower and caviar still tastes like the dish that made the room famous, only lighter; the langoustine carpaccio is now an annual benchmark. On the seventh floor of The Landmark Mandarin Oriental in Central, the tasting runs HK$2,980 with the wine pairing pushing past HK$5,000. The Green Star plus three regular stars confirm the position. Pick Amber over Forum when you want a quiet table and a sommelier who actually listens.

Guillaume Galliot took Caprice back to three stars in 2020 and has held it since by cooking French food the way Bocuse meant it — Brittany blue lobster, Bresse pigeon, and the veal sweetbread glazed in its own jus that has been on the menu for the better part of a decade because no diner has ever asked him to take it off. The dining room sits on the sixth floor of the Four Seasons at 8 Finance Street in Central; nearly every table reads Victoria Harbour. Dinner tasting lands at HK$2,888; the four-course lunch at HK$988 is the smartest entry point in this entire ranking. The cheese trolley — Aurélien Vesselle's — alone is worth the trip.

The reopened L'Atelier on the fourth floor of The Landmark in Central reads like a love letter to Robuchon's original Paris template — black-lacquer counter, scarlet stools, open pass — but with the addition of a proper bar à champagne and a Salle À Manger room for tasting menus. Executive chef Mathieu Escoffier still pushes out the dishes the master refused to retire: the langoustine ravioli with truffled foie gras, the iconic pomme purée at fifty percent butter, the caille caramélisée farcie au foie gras. Counter seats book three weeks out; tasting menus run HK$2,488 to HK$3,488. Three stars regained in 2024. Sit at the counter the first time — the kitchen choreography is the point.

Umberto Bombana is still the only chef cooking Italian food outside Italy at three Michelin stars, and 8½ — on the second floor of the Landmark Alexandra at 18 Chater Road in Central — earned that status by refusing to compromise on a single supplier. White Alba truffle shaved over hand-cut tajarin in November is the dish people fly in for; the rest of the year, the slow-braised veal cheek with polenta and the tortellini in capon broth carry the room. Tasting menus run HK$2,580 to HK$3,880; the truffle supplement during season can land another HK$1,500 on the bill. The cellar leans Piedmont and Tuscany — let sommelier Roberto Lin pour by the glass.

Eight counter seats on the seventh floor of The Landmark Mandarin Oriental in Central; head chef Daisuke Kawai flying Toyosu market fish in twice a week and shaping Edomae nigiri to a standard that has held three Michelin stars almost continuously since 2014. The omakase runs HK$3,980 and lasts roughly two hours — twenty pieces of nigiri plus tsumami, all on hand-formed shari with red Akazu rice vinegar. Booking opens ninety days out and closes within hours. Anti-rec if you want chef chatter — Kawai works in near-silence, and the room follows. For solo or two-top counter dining, it is the cleanest sushi experience outside Ginza.

Hideaki Sato cooks his French-Japanese tasting on the second floor of The Pottinger Hotel at 74 Queen's Road Central — a thirty-seat room with no view, low light, and one of the most disciplined kitchens in Asia. The signature pigeon & foie gras pithivier — pastry shatter, gamey breast, sauce Périgueux — has been on every iteration of the menu since opening; the cold capellini with sea urchin and N25 caviar runs in summer only and is worth a special trip. Two stars currently, with three-star pedigree from his Ryugin Hong Kong years. Tasting at HK$2,280. The room is so quiet you can hear the sommelier breathe.

Eric Räty's Helsinki upbringing and Hokkaido training shows in every plate — the langoustine in dashi-fennel-tarragon broth, the aged duck breast with elderberry, the wild Norwegian king crab over a beurre blanc spiked with yuzu kosho. Arbor occupies the 25th floor of H Queen's at 80 Queen's Road Central, all polished blonde wood and tree-canopy ceiling — a 32-seat room that looks like a Nordic chapel and sounds like one too. Two Michelin stars; the eight-course tasting runs HK$2,580 with a value-tilted lunch at HK$888. Räty's wine list runs deep on Burgundy and natural Loire. The most underrated two-star in the city.

Alvin Leung — the Demon Chef — built Bo Innovation in Wan Chai on a deliberate provocation: Chinese flavours rebuilt with spherification, foams, and liquid-nitrogen techniques nobody had used on roast pork or dim sum before. Two decades on, the kitchen has matured into something more interesting than the gimmickry that first drew the stars. The molecular xiao long bao still arrives as a single soup-filled sphere; the Sichuan ma-la dish is now a slow-cooked Wagyu cheek over compressed cucumber. Two Michelin stars at 60 Johnston Road, Wan Chai. Tasting menus run HK$1,880 to HK$2,580. Book it for diners who want technical theatre — skip if you want a quiet anniversary.

Olivier Elzer — formerly of Pierre at Mandarin Oriental and Pierre Gagnaire — has built L'Envol on the second floor of the St. Regis Hong Kong in Wan Chai into the cleanest contemporary French room outside Central. The Brittany blue lobster à la presse and the Anjou pigeon en croute de sel are the dishes that pull diners back, but the real reason to book is the 120-strong cheese trolley — affined personally by maître fromager Aurélien Le Mer — that genuinely rivals the one at Caprice. Two Michelin stars; tasting menus run HK$2,180. The lunch at HK$880 is the smartest way to taste Elzer's register before committing to dinner.