The Top 30 Places to Eat and Drink Near THE KARL LAGERFELD
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A French-trained chef returns to Hong Kong to rethink Chinese cuisine at this polished fine-dining room on the 29th floor, where seasonal tasting menus reinterpret the eight great regional traditions through dishes like smoked pigeon with sugarcane and braised abalone in a crispy spring roll. The front-of-house team remembers your preferences across visits and adjusts the menu accordingly, while the wine program leans into Chinese bottles and premium teas.
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- Spirited Awards 2026 · Top 10 Nominee · World’s Best Cocktail Menu
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A glittering perch above Victoria Harbour in the Four Seasons, where chef Guillaume Galliot's French fine dining arrives plated like jewellery—king crab suspended in a glass sphere, wagyu paired with oyster and caviar. The room itself is the show: crystal chandeliers, a glass catwalk, and a wine list anchored by Château d'Yquem poured from five-litre bottles for guests in their finest clothes.
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A serene dining room in a heritage building showcases Danny Yip's thoughtful approach to Cantonese cooking, where classic techniques meet months of ingredient research and new recipes grounded in Chinese culinary tradition. The steamed crab with aged Shaoxing wine and the delicately pickled rose buds draw both local regulars and travelers, all welcomed with equal warmth despite the formal service.
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In Central's open kitchen, Chef Jaime Ortolá treats fire as precision tool rather than spectacle, building a focused menu around dry-aged beef and seasonal ingredients chosen for character. The cooking achieves clarity through restraint—smoke and heat add definition without dominance, while service and wine selection respect the same disciplined philosophy.
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- 50 Top Italy 2026 · #12 · The Best Italian Restaurants In The World
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Hidden down a Central laneway behind the wet markets and antique shops, Neighborhood is a small fine-dining room where chef-owner David Lai cooks French-inflected seasonal food with the relaxed confidence of someone who answers "I just cook what I want." Book ahead and order the salt-baked chicken with morel cream to share, and bring your own wine if the carefully curated list doesn't call to you.
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Chef Ricardo Chaneton's upscale Latin American kitchen sits on the fifth floor of a Central office building, where the counter seats offer views into a serious operation turning Venezuelan, Colombian, and Argentinian inspiration into dishes that marry the Americas with East Asian ingredients. The chocolate course—made from Ecuadorian cacao pods Chaneton sources and processes himself—unfolds as a tasting journey from pod to bonbon, accompanied by his carefully curated collection of jazz vinyl.
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Chef Antimo Maria Merone channels his Neapolitan roots through modern Italian cooking in this serene, carefully designed dining room in Central, where white-linen tables sit beneath eccentric wallpapers and flowing lines. The bottoni—a seasonal stuffed pasta shaped like buttons—shifts with what's best each season, and the bread selection alone, paired with four distinct olive oils, sets the tone for the meal ahead.
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Tuscan butcher Dario Cecchini's Hong Kong outpost honors whole-animal philosophy over prestige cuts, cooking over charcoal with restraint and respect. Set high above Tsim Sha Tsui in the Mondrian, it marries rustic Italian values with cosmopolitan polish and genuine warmth.
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