The Best Restaurants in Hong Kong, by the Record

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

Eighteen counter seats circle an open kitchen where skewers of thigh, wing, soft bone, liver, heart, and tsukune rotate over binchotan charcoal all night. Birdie is a yakitori bar on the ninth floor of H Code, loud and unhurried in the way a good izakaya tends to be. The chef cut his teeth at a respected Fukuoka yakitori house, and the chicken-forward menu shows it.

1. South China Morning Post 2026 · 100 Top Tables

Bamboo weaving and hibiscus motifs soften what is otherwise a very glass-and-steel dining room in Central's Welley Building. The kitchen merges Sichuan and Cantonese cooking, which sounds like a diplomatic compromise until you see how well chilli oil and roasted pepper sauce treat premium seafood. The chef brings two decades of training across Japan, France, and Italy to the Sichuan pantry. The original is in Chengdu, if the name didn't give it away.

1. South China Morning Post 2026 · 100 Top Tables

A French restaurant on the 25th floor where Olivier Elzer has spent years figuring out how to make classic cooking feel less like a project. Beef tartare and roasted yellow chicken arrive with all their soul intact, just without the heaviness that usually follows you home. The hot Camembert with honey is apparently non-negotiable, and the croffle with salted caramel quietly explains why the rest of the menu is so restrained.

1. South China Morning Post 2026 · 100 Top Tables

The emerald-green dining room looks out over Kowloon Park, which sets a calmer tone than you'd expect from a Cantonese restaurant on Nathan Road. The kitchen leans into the classics, Peking duck, barbecued pork, live seafood, while threading in seasonal produce and modern technique. It's a special-occasion kind of room, polished without being stiff, and the set menus reward the people who planned ahead.

1. South China Morning Post 2026 · 100 Top Tables

Mongolian-style hotpot is the whole point here, specifically the shuan yang rou, a slow-braised mutton pot that pulls diners down to the basement of The Royal Garden for something you won't find on most Hong Kong menus. It's a Beijing and Huaiyang cuisine restaurant, brisk and functional in the way places built around a central ritual tend to be. Beijing dumplings and meaty pancakes fill out the table for anyone who needs more reasons.

1. South China Morning Post 2026 · 100 Top Tables

The Victoria Harbour view from the third floor sets the stage before the food even arrives. Dynasty is an old-school Cantonese restaurant in the grand banquet tradition, the kind of place where barbecued meats and dim sum arrive with ceremony and eight private rooms fill quietly with families and business tables. The signature Dynasty tea blend is a small, thoughtful touch in a room that otherwise trusts decades of practice to do the talking.

1. South China Morning Post 2026 · 100 Top Tables

Warm wood and earthen tones against deep blues set the room at Embla, a contemporary Nordic restaurant tucked into Sheung Wan where evenings have a way of stretching without much prompting. The cooking is Nordic in spirit but unhurried in pace, courses arriving without ceremony and building quietly into something more than the sum of their parts. The wine list is full of interesting turns that never feel like showing off.

1. South China Morning Post 2026 · 100 Top Tables

The aged rice duck "à l'orange" is the kind of dish that makes other chefs quietly reach for their notebooks. This is fine dining contemporary French with a calm Asian undertow, and the seasonal tasting menus move between classic technique and something more personal. The room sits on the Kowloon waterfront, which feels appropriately grand for the occasion. Foie gras and smoked quail appear and reappear, each time a little different from what you expected.

1. South China Morning Post 2026 · 100 Top Tables

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.

1. South China Morning Post 2026 · 100 Top Tables

The restaurant bakes its own grissini in-house, which tells you something about how seriously this Italian fine-dining room takes the small stuff. Perched on the second floor of the Grand Hyatt with Victoria Harbour spreading out behind the tables, it leans into the sunny, unfussy cooking of Naples and the southern coast. The chef grew up in Naples, and the menu reads like it. Order something with the Amalfi lemons when they're on.

1. South China Morning Post 2026 · 100 Top Tables

Shuttered windows and warm neutrals give this French-Mediterranean restaurant a Nice-brasserie feel, which is either very convincing or very on-brand for a global group, depending on your cynicism. Either way, the kitchen keeps it clean: grilled fish, lamb chops with aioli, sauces built on olive oil rather than cream. The dessert cart is the quiet closer, the cheesecake alone justifying the extra thirty minutes.

1. South China Morning Post 2026 · 100 Top Tables

Belle Époque mirrors and marble inside one of Hong Kong's fanciest hotels, yet Marmo Bistro pulls off something genuinely Parisian, which is a harder trick than it sounds. The French bistro menu leans into the classics, foie gras torchon, onion soup gratinée, Dover sole, côte de bœuf, executed with enough precision to feel like intention rather than nostalgia. The wine list keeps pace. Dress up a little; the room expects it.

1. South China Morning Post 2026 · 100 Top Tables

A cocktail bar and a chef's table sit alongside a full Cantonese dining room here, which tells you this is the kind of place that takes itself seriously without making you feel underdressed. The team, led by a culinary director with over three decades in the trade, leans into seafood as the kitchen's calling card. The room overlooks Wan Chai, and the crowd tends to dress for it.

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Hokkien cooking is a rarity in a city where Cantonese fine dining fills almost every white-tablecloth room, and Ming Pavilion, on the eighth floor of the Island Shangri-La, is quietly making the case for Fujian flavours at a formal sit-down level. The kitchen runs on regional conviction, and even the weekend brunch menu, dim sum in name only, arrives full of whelks and seaweed soups that Cantonese brunch regulars won't recognise. A resident tea mixologist handles pairings throughout.

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The original outpost of a Cantonese dining room that now has branches from Las Vegas to Dubai sits in a bank basement in Central, which sounds wrong until you see Joyce Wang's interior design. This is high-end Cantonese, the kind of place where the roast duck and char siu draw most of the praise, but the dim sum at lunch holds its own, particularly the quail egg siu mai with Iberico pork and black truffle.

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A 13-course tasting menu built almost entirely from Wagyu beef, no fish course to break the mood, no vegetable interlude to apologize for anything. This intimate Japanese beef specialist on Gough Street moves through loin, tenderloin sukiyaki, and torotaku, with one constant: a chateaubriand cutlet sandwich with tartare sauce made from Narazuke pickles, a quiet nod to the restaurant's Nara roots. Come carnivorous, come hungry, come with nowhere to be.

1. South China Morning Post 2026 · 100 Top Tables

Eight seats, one tasting menu, modern Cantonese cooking shaped by stints at Amber, Mono, and Écriture. The chef built the kind of résumé that usually ends in a bigger room, then went the other direction entirely. The food works within Cantonese tradition rather than against it, flower crab, XO scallop, childhood flavours from Yuen Long, filtered through fine-dining technique. Small rooms tend to mean the kitchen has something to prove, and this one seems to know it.

1. South China Morning Post 2026 · 100 Top Tables

The wraparound terrace on the 26th floor of The Murray is the first thing anyone mentions, and for good reason: the Central skyline unspools in every direction. Inside, this Italian restaurant trades the views for colourful artwork and afternoon light, though the kitchen takes itself seriously regardless. The weekend disco brunch has its own reputation. A vegan menu runs alongside the Italian main event, which leans modern without losing the thread.

1. South China Morning Post 2026 · 100 Top Tables

Cantonese fine dining on the seventh floor of a hotel in a neighbourhood more associated with street snacks, which is either a bold move or exactly where you'd hide a room worth finding. The chef brings close to four decades of Grand Hyatt and W Hong Kong kitchen time to classics that arrive subtly but pointedly redrawn. Steamed pork patties with preserved vegetables and salted egg read familiar on the menu and less so on the plate.

1. South China Morning Post 2026 · 100 Top Tables

A sukiyaki specialist on the third floor of Causeway Bay's Cubus, where the entire logic of the menu rests on which cuts of wagyu the chef has sourced. Matsusaka beef shares billing with Oita and Hokkaido Wagyu, and each arrives with two egg dips, one yolk-rich, one whipped to a meringue cloud. Seasonal additions shift the mood, hairy crab chawanmushi in winter, sea urchin and kanpachi come summer. Kansai-style, so expect bold, meat-forward cooking rather than anything delicate.

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

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.

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