The Best Places to Eat in Hong Kong

Twelve seats wrap a counter where the chef and his team work through an edomae omakase as though the kitchen were a stage and the guests its audience. Fish comes predominantly from Toyoyu market in Tokyo, supplemented by local catches when the quality is right. The menu stays unfussy: seasonal appetisers, nigiri, tamago, soup, dessert. This is a room where simplicity is the whole argument, not a compromise.

1. South China Morning Post 2026 · 100 Top Tables

The thing people talk about here is an ankimo choux puff, a pineapple bun-shaped pastry filled with cold monkfish liver cream that manages to fold Japanese, French, and local Hong Kong instincts into a single bite. This is an Edomae omakase counter in H Code where the chef's restrained style lets rice temperature and knife work carry the argument. The menu moves through otsumami into a measured nigiri progression, classical in bones and quietly local in spirit.

1. South China Morning Post 2026 · 100 Top Tables

An omakase counter in Shau Kei Wan, which is already doing something unusual by existing outside of Central. The chef Zinc Leung goes further by championing local Hong Kong catches alongside Japanese imports, a quiet act of defiance in a city where "flown in from Toyosu daily" is practically a marketing category. Four components per plate, rarely more, lets the fish argue for itself. Named to the South China Morning Post's 100 Top Tables.

1. South China Morning Post 2026 · 100 Top Tables

Most Japanese fine dining in Hong Kong quietly aspires to be Tokyo. This 22nd-floor restaurant in Central aspires to something stranger, pairing Japanese technique with French instincts in ways that feel more like a dare than a concept. The chef trained at Petrus and Sushiyoshi, and that unlikely double apprenticeship shows. The cooking is inventive without the usual hedging, and the room is small enough that the kitchen has nowhere to hide.

1. South China Morning Post 2026 · 100 Top Tables

The terrace puts you near enough to Chek Lap Kok to watch the flight numbers on departure boards, which is either a feature or a warning, depending on how you feel about Tung Chung. This Modern Cantonese restaurant inside the Sheraton is the reason to make the trip anyway. The kitchen leans into dim sum and à la carte classics while leaving room for the odd pleasant detour, the roasted marinated pigeon being a recurring obsession worth building a meal around.

1. South China Morning Post 2026 · 100 Top Tables