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The Best Places to Eat and Do in Hong Kong

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  1. Rank 100. Cucina

    Modern Italian

    The awards


  2. Rank 100. Jija

    Yunnan


  3. Rank 100. Mián

    Chinese

    Tea room aesthetics anchor a regional Chinese restaurant that works its way through all eight of China's great culinary traditions, from Sichuan heat to Cantonese dim sum. The chef de cuisine grew up in Sichuan and brings four decades to a menu that moves between market seafood, banquet dishes, and barbecue, plated with the kind of care that makes the dining room feel slightly more serious than your neighborhood spot.


  4. Rank 100. Moon Bay

    Cantonese

    A full page of shark's fin options should tell you something about the room's ambitions. This is an old-school Cantonese fine-dining restaurant occupying a genuinely generous footprint on the eighth floor of the Convention Centre, which turns out to be an unlikely address for such an opulent interior. The menu runs deep into upscale traditional territory: congee, drunken abalone, char siu, and wok-fried crabmeat with crab roe, the kind of spread where the table next to you has probably ordered differently.


  5. Rank 100. Noi

    Italian

    Inside the Four Seasons, Noi runs a seasonal tasting menu where the kitchen keeps one foot firmly in Japan and the other in Italy, a combination that sounds like a dare and eats like it was inevitable. Prime Japanese seafood turns up alongside handmade pasta and silky egg custards, the whole thing choreographed with a precision that stops just short of ceremony. The room draws the kind of crowd that books months out and still acts surprised to be there.


  6. Every morning, Takashi Saito walks Toyosu Market in Tokyo selecting fish that lands in Hong Kong the same day. The omakase counter on the 45th floor of the Four Seasons is his Hong Kong outpost, run by protégés trained to his exacting standard while Saito handles the sourcing himself. The setup means you're eating his eye for quality, even if he's not the one pressing the rice.


  7. A 10-seat hinoki counter and a single, seasonal omakase menu, no choices and no gimmicks. This is a classical Edomae sushi counter where the chef trained under two of Japan's most respected sushi masters, and the fish flies in from Japan daily. The room is quiet and simply lit, each piece explained as it arrives. Hong Kong has no shortage of omakase options, but few are this committed to leaving everything unnecessary off the plate.


    Address
    6/F, Foco, 48 Cochrane Street, CENTRAL, Hong Kong · Hong Kong
    Hours

    Closed now, opens 12:30 PM

    Monday 12:30 PM–2 PM, 6 PM–11 PM

    Online
    WebsiteInstagram
  8. Rank 107. Torikaze

    Yakitori Japanese

    Forty-four floors above Central, this yakitori counter takes its guiding idea straight from the Japanese: one skewer, one lifetime. The chef trained under a Tokyo master, and the focus stays narrow, binchotan grill, precise cuts, seasonal vegetables, nothing asking for more attention than it should. Lunch runs to oyakodon and broth noodles; dinner is omakase. The prices, given the address and the altitude, will surprise you.


  9. Rank 109. Giando

    Italian

    An Italian fine dining room in Wan Chai that takes the premise seriously enough to land at #12 on 50 Top Italy's global list. The room is elegant without being stiff, designed so you slow down and notice what's around you. The kitchen leans into clean, direct flavors rather than showy technique, and the wine list runs deep on both major labels and small producers the staff can actually talk you through.


  10. The awards


  11. Rank 110. Ăn Chơi

    Vietnamese

    The awards


  12. Rank 110. Ankôma

    Japanese

    Eight seats at a counter on the 16th floor, where the chef runs a seasonal French-Japanese tasting menu shaped by stints at Zest by Konishi and Écriture. The terrace outside offers a more relaxed mood, with Wagyu sando and steak frites for those who prefer their French-Japanese fusion without the ceremony. Two rooms, two tempos, one kitchen holding both together without visible effort.


  13. Rank 110. Art & Taste

    Taiwanese

    The awards


  14. Rank 110. Ba Yi

    Uyghur

    The awards


  15. The awards


  16. The awards


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  20. Rank 110. Dragon Inn

    Cantonese Seafood

    The awards


  21. Rank 110. Dragons' Den

    Cantonese

    The awards


  22. The awards


  23. Rank 110. Eton

    Cantonese

    The awards


  24. The awards


  25. The awards


  26. Rank 110. Furong

    Hunan

    Hunan cuisine gets less airtime in Hong Kong than Cantonese or Sichuan, and Fu Rong Wu Shuang is quietly making that case in Central. It's a polished, sit-down Chinese restaurant from the Xin Rong Ji group, with interiors by André Fu Studio, so the room is easy on the eyes. The menu leans into Hunanese classics with a lighter touch, and the stinky tofu, fermented with squid ink and black mushrooms before frying, tends to stop the table.


  27. The awards


  28. The awards


  29. The awards


  30. Rank 110. Ho Ho Chak

    Teochew

    The awards


  31. Rank 110. Ho To Tai

    Chinese Noodle Shop

    The awards


  32. The awards


  33. Rank 110. Ju Xing Home

    Cantonese

    The awards


  34. Rank 110. Juno

    Mediterranean

    The awards


  35. The awards


  36. Rank 110. Kau Kee

    Chinese Noodle Shop

    The awards


  37. Rank 110. Keung Kee

    Cantonese

    The awards


  38. The awards


  39. Rank 110. Kwan Kee Bamboo Noodles

    Chinese Noodle Shop

    The awards


  40. The awards


  41. Rank 110. Lai's Kitchen

    Cantonese

    The awards


  42. Rank 110. Lucky Indonesia

    Central Javanese Indonesian

    The awards


  43. The awards


  44. The oxblood banquettes curve through what was once an actual courtroom, which sets a high bar for atmosphere before the food arrives. This is a proper British dining room inside Tai Kwun's restored Central Magistracy, where the vaulted wood-panelled ceiling does most of the heavy lifting on décor. The menu runs roast beef, dressed crab, and soufflé Arnold Bennett, all delivered with the kind of precision that keeps regulars coming back without needing much convincing.


  45. Rank 110. Mak Man Kee

    Cantonese

    The awards


  46. The awards


  47. Rank 110. Po Kee

    Cantonese

    The awards


  48. Housed in a colonial-era building that's since been turned into an arts precinct, this Indian restaurant on the second floor of Tai Kwun works through the subcontinent region by region, from Sikkim's mountain cooking down through Delhi and on to Kerala's spice coast. The menu has grown more ambitious since opening, with seafood dishes now leading the charge. A Michelin Selected Restaurant that reads the room without losing the plot.


  49. The awards


  50. The awards


  51. Rank 110. Roucou

    Japanese French

    The name comes from the annatto plant used to give mimolette its orange rind, which tells you exactly how seriously this eight-seat omakase counter takes cheese. The chef worked the cheese program at Caprice before building a menu around ten to twelve courses where French and Japanese technique take turns with the same ingredient, baked, braised, foamed, or tucked into rice. The bar does casual cheeseboards if commitment feels like a lot.


  52. Rank 110. Sang Kee

    Cantonese

    The awards


  53. The awards


  54. Rank 110. Saya

    Isan

    The awards


  55. The awards


  56. The awards


  57. Rank 110. Ship Kee

    Cantonese

    The awards


  58. Rank 110. Shugetsu Ramen (Central)

    Japanese Noodle Shop

    The awards


  59. Rank 110. Siaw

    Thai

    The awards


  60. Rank 110. Sing Kee

    Cantonese

    The awards


  61. Rank 110. Sister Wah

    Noodle Shop

    The awards


  62. Rank 110. Sol

    French-inspired Korean

    A French-Korean tasting menu restaurant on Lyndhurst Terrace where the kitchen trained across three-Michelin-starred kitchens in Seoul and Singapore, and it shows. The team takes Korean classics and works them through a French technique, so a steamed egg arrives with mushroom sabayon, and a ginseng chicken soup becomes a multi-course arc. Desserts lean into Korean grains in ways that feel considered rather than gimmicky.


  63. The awards


  64. Rank 110. Tai Wing Wah

    Cantonese

    The awards


  65. Rank 110. Tai Woo

    Cantonese

    The awards


  66. The awards


  67. Rank 110. Takeya

    Japanese

    The awards


  68. Rank 110. Tasty (Central)

    Cantonese Noodle Shop

    The awards


  69. The awards


  70. The awards


  71. Rank 110. Tin Hung

    Roast Meats Cantonese

    The awards


  72. The awards


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  74. The awards


  75. Rank 110. Udatsu Sushi

    Edomae Sushi

    Jazz plays softly at this 12-seat cypress Edomae sushi counter in Tsim Sha Tsui, where the mood is warmer than the typical hushed reverence the format usually demands. The chef trained for over a decade under a Japanese sushi master and now nudges tradition with Hong Kong instincts, using dual vinegars on the rice to suit each fish. Toyosu fish arrives daily. Sake is on the menu, and so are tequila highballs, which tells you something about the room.


  76. The awards


  77. Rank 110. Wang Fu

    Chinese

    The awards


  78. The awards


  79. The awards


  80. The awards


  81. Rank 110. Yue Kee

    Cantonese

    The awards


    Address
    9 Sham Hong Road, Sham Tseng, Hong Kong, Hong Kong, Hong Kong · Hong Kong
    Hours

    Open now, until 10 PM

    Monday 11 AM–4:30 PM, 4:30 PM–10 PM

    Online
    WebsiteInstagram
  82. The awards


  83. Rank 183. Aqua

    Italian

    The harbor views from the 17th floor set the tone before anyone opens a menu. Aqua is a date-night restaurant that splits its personality evenly between Italian and Japanese, so the table beside you might be ordering sushi while yours lands a lobster pizza. The room is low-lit and deliberately romantic, the kind of place where the occasion does half the work. Tasting menus and à la carte both available.

    The awards


    Address
    17/F, H Zentre, 15 Middle Rd, Tsim Sha Tsui, Hong Kong, China · Hong Kong
    Hours

    Closed now, opens noon

    Monday Noon–3 PM, 6 PM–Midnight

    Reserve
    SevenRooms
    Online
    WebsiteInstagram
  84. The baked pork chop rice, buried under tomato sauce and cheese, has followed this neighbourhood eatery from its original San Wan Ho shopfront to its current Tin Hau home, and so have the regulars. Chef Wong's cooking is resolutely home-style: tea-smoked chicken, dried seafood stir-fries, steamed threadfin with yellow wine. Nothing here announces itself, which seems to be the point.

    The awards



  85. Rank 185. Fireside

    Steakhouse

    The only charcoal and wood ovens in Hong Kong anchor the open kitchen here, which means the smell hits you before the menu does. Fireside is a serious steakhouse in Central, with dry-aged cuts ranging from Rubia Gallega to Hanwoo, but the fire applies equally to tuna, prawns, and sourdough with smoked butter. Ranked 18th on the World's Best Steak Restaurants list, it earns that with method and restraint rather than theatre.





  86. The awards


  87. Rank 189. Academia

    Huaiyang

    The awards


  88. Rank 189. Akira Back

    Contemporary Korean

    The awards


    Address
    5F, The Henderson, 2 Murray Road, Central, Hong Kong, Hong Kong, Hong Kong · Hong Kong
    Hours

    Closed now, opens noon

    Monday Noon–2:30 PM, 2:30 PM–6 PM, 6 PM–8 PM, 8:30 PM–11 PM

    Reserve
    SevenRooms
    Online
    WebsiteInstagram
  89. The awards


  90. The awards



  91. Rank 189. Cafe Bau

    Contemporary Brasserie

    The awards


  92. Rank 189. Carbone

    American Italian

    The awards


  93. The awards


  94. The awards


  95. The awards


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Eat Score

The score comes from the awards it's won, weighted by who gave them: a Michelin star outweighs a listicle. When you sort by what's nearby, distance changes the order, never the score.

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    Drink Score

    The score comes from the awards it's won, weighted by who gave them: a Michelin star outweighs a listicle. When you sort by what's nearby, distance changes the order, never the score.

      How we score →

      Stay Score

      Four fifths of the score is the awards it's won, weighted by who gave them: a Michelin Key outweighs a listicle. The last fifth is where it is: the ranked places to eat and things to do around it, and how safe the country is. When you sort by what's nearby, distance from you changes the order, never the score.

        How we score →

        Do Score

        The score comes from the awards it's won, weighted by who gave them: a Michelin star outweighs a listicle. When you sort by what's nearby, distance changes the order, never the score.

          How we score →

          Best Place Score

          The Best Place Score rates the area around a point, not any one place. The places are 60% of it: the best of what's within reach, weighed by distance. The setting is the other 40%: how life goes in that country (how people rate their own lives, how long and how well they live, how safe they are) and what it's like right there (the air, and the weather). If the score looks low, we probably haven't found enough critics out here yet.