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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.
One honor, in evidence:
The record strongest first
- South China Morning Post 2026 · 100 Top Tables
One number, weighted & current 61
How we score
Nearby in the record closest first
- Yi Jia Shanghainese Sichuan Eat · 74
- Hyde Park Garden Seafood Eat · 69
- EAST Hong Kong Stay · 74
- Y-Loft Stay · 74
- Té Bo Contemporary French Eat · 69
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