The best fine dining restaurants in Hong Kong
Hong Kong has a top-notch fine dining scene featuring Michelin stars and creative fusion cuisine.
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Hong Kong has a top-notch fine dining scene featuring Michelin stars and creative fusion cuisine. Whether you're a fan of classic Chinese flavors or global cuisine, Hong Kong has something for your tastes. Explore our guide for recommendations on charming dim sum hideaways and trendy bistros, where you can experience the best of fine dining in Hong Kong.
Mandarin Grill + Bar
Mandarin Grill + Bar, a Michelin-starred restaurant, offers an intimate fine dining experience in a romantic setting, with spacious seating and attentive service. Their menu shines with oysters, lobster bisque and tender beef Wellington. A 2009 chenin blanc, handpicked by the sommelier, can elevate your seafood experience. You'll also find smoked salmon, beef tartare and a smoky charcoal grilled wagyu steak. Conclude your meal with the delightful Banoffee dessert, crowned with thin, crispy caramel. It's all about fresh ingredients and classic flavors at Mandarin Grill + Bar, a must-visit for those seeking a fine dining glow up.
Quick Facts
- Where – 1/F, Mandarin Oriental, 5 Connaught Road Central, Central
- When – Monday to Sunday, noon - 2:30 p.m. and 6 - 11 p.m.
- Price – $$$$
- Phone – +852 2825 4004
- Menu
- Website
Man Wah
Man Wah, a one-Michelin-star Cantonese gem on the 25th floor of the Mandarin Oriental, artfully combines tradition and luxury. A 2020 makeover highlighted its stunning views of Victoria Harbour with a cozy yet refined vibe featuring royal blue hues, wood accents and elegant birdcage chandeliers. The menu blends classic Cantonese flavors with innovative touches. Highlights include the Classic Barbecued Duck Feet and Sautéed Lobster with Superior Fish Broth, garnished with shaved caviar and sake-infused salmon roe.
Quick Facts
- Where – 25/F, Mandarin Oriental Hong Kong, 5 Connaught Road Central, Central
- When – Monday to Friday, noon - 2:30 p.m. and 6 - 10:30 p.m.; Saturday to Sunday, 11:30 a.m. - 2:30 p.m. and 6 - 10 p.m.
- Price – $$$$
- Phone – +852 2825 4004
- Menu
- Website
Caprice
Caprice, located at Hong Kong's Four Seasons Hotel, holds three Michelin stars, making it a must-visit for fine dining enthusiasts. When it comes to fine dining, you can't go wrong with classic French savoir-faire. Chef Guillaume Galliot leads the kitchen, and guests enjoy an elegant atmosphere with stunning harbor views. Caprice's four-course menu features top-quality ingredients, including Gillardeau oysters with Kristal caviar and seafood consommés seasoned with Timut peppers. Don't miss their signature dish, Crabe Royal d'Alaska, featuring Alaskan king crab, crustacean jelly and Osciètre Prestige caviar from La Maison Kaviari.
Quick Facts
- Where – 6F, Four Seasons Hotel, 8 Finance Street, Central
- When – Tuesday to Sunday, noon - 2 p.m. and 6:30 - 8:30 p.m.
- Price – $$$$
- Phone – +852 3196 8860
- Menu
- Website
Tin Lung Heen
Tin Lung Heen has earned two Michelin stars for its Cantonese fine dining experience that's all about authenticity and excellence. Dishes like the prawn toast to a garoupa fillet with shredded squid speak volumes about their commitment to quality. The Michelin degustation menu, priced at HK$2,388 per person, offers an eight-course gourmet journey filled with luxury. The restaurant's relaxed yet elegant vibe, complete with breathtaking city views, including Victoria Harbour and the Hong Kong skyline, adds a touch of magic to every meal.
Quick Facts
- Where – Level 102, International Commerce Center 1, Austin Road, West Kowloon
- When – Monday to Friday, noon - 2:30 p.m. and 6 p.m. - midnight; Saturday to Sunday, 11:30 a.m. - 3 p.m. and 6 p.m. - midnight
- Price – $$$$
- Phone – +852 2263 2270
- Menu
- Website
The Lounge & Bar
The Lounge & Bar at The Ritz-Carlton in Hong Kong aims to make every guest feel at ease, and they cater to diverse dietary needs, from allergies to vegan preferences. A must-try is their seasonal Uni Summer Afternoon Tea, featuring the freshness of Japanese sea urchins – a delightful twist on classic tea time. The inviting atmosphere and tasteful decor make it an ideal spot for quality moments with friends and family. Plus, dining on the 102nd floor of The Ritz-Carlton offers a one-of-a-kind fine dining experience with skyline views you won't get anywhere else.
Quick Facts
- Where – Level 102, International Commerce Center, 1 Austin Road, West Kowloon
- When – Monday to Thursday, noon - 2 p.m. and 6:30 p.m. to midnight; Friday, noon - 1:45 p.m. and 7 p.m. - midnight; Saturday to Sunday, 7 p.m. - midnight
- Price – $$$$
- Phone – +852 2263 2270
- Menu
- Website
Clipper Lounge
Clipper Lounge radiates timeless charm with a decor that blends mink, taupe and Mandarin influences for a classy feel. While breakfast and dinner buffets are a hit, the star attraction is the afternoon tea with finger sandwiches, sweets, scones and homemade rose-petal jam. From minced pork Chinese noodles to sautéed prawns with chili garlic and Sichuan peppers, their menu covers diverse tastes. Perfect for both special occasions and laid-back meetups, Clipper Lounge is a favorite among Hong Kong locals for its relaxed fine dining experience.
Quick Facts
- Where – M/F, Mandarin Oriental, 5 Connaught Road Central, Central
- When – Monday to Sunday, 7 a.m. - 10 p.m.
- Price – $$$$
- Phone – +852 2825 4007
- Menu
- Website
8½ Otto e Mezzo BOMBANA
8½ Otto e Mezzo BOMBANA, named after Fellini's film, is all about Italian fine dining. Chef Umberto, known as “The King of White Truffles,” brings authentic Italian classics to life, from their homemade pasta to seasonal specialties. With three Michelin stars, this restaurant impresses with dishes like seafood rice salad, black truffle tagliolini and beef tenderloin with white asparagus. The blue lobster with Tasmania white asparagus is a highlight, thanks to its tasty lobster sauce. Or go for the homemade tagliatelle or Alba white truffle risotto. Plus, wines are expertly matched to each course to make your fine dining experience even more outstanding.
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