50 Best restaurants in Hong Kong you have to try

What is it? It’s the new restaurant of renowned chef David Toutain, known for his eponymous Michelin-starred Paris restaurant, in partnership with ZS Hospitality Group, the company behind Michelin-starred establishments Hansik Goo, Whey, and Ying Jee Club.

Why we love it: The restaurant seamlessly blends the timeless elegance of French cuisine with modernist and avant-garde techniques, resulting in innovative and playful dishes that highlight locally sourced ingredients. Think refined yet rustic, with a thoughtful presentation that mirrors the natural surroundings of the ingredients.  

Time Out tip: The restaurant just opened, so you may need to be patient with their service as they work on refining it. However, the quality of their dishes is not something you want to miss. Be sure to try now so you can taste Toutain’s signature creamy egg dish made with a sweet corn emulsion finished with cumin caramel. 

What is it? A restaurant helmed by Singaporean chef Barry Quek that merges European techniques and Asian flavours with superb skill and finesse.

Why we love it: Inspired by the chef's childhood memories, travels and work experiences in various parts of the world, the tasting menu is truly impressive, with clever layers of ingredients, textures and flavours in triumphant combos. Their menu spotlights local produce as seen in their mouth-watering dishes, like their signature dry curry laksa mee using baby shrimp sourced from Hop Lee Seafood on Lamma Island. 

Time Out tip: Join Whey on May 25 to 26 as they celebrate their second anniversary with a six-hands dinner collaboration featuring Singaporean chefs Barry Quek, Angela Lai, and Jimmy Lim.  

What is it? Helmed by chef Manav Tuli, Chaat serves up a fresh take on classic Indian street food and elevates favourites drawn from various colourful flavours, transporting you all across India.

Why we love it: Since its opening, it has been one of the city's toughest tables to book, but Chaat’s warm and lively atmosphere, combined with stunning cross-harbour views and exceptionally well-executed dishes, is worth the hassle of getting a reservation. 

Time Out tip: They demonstrate their innovative spirit not only in their signature dishes but also in their numerous restaurant collaborations. One remarkable collaboration was the Chaat and Haoma dinner, which left us still raving about the delicious dishes. Dine this month, and catch the baby back pork tamarind ribs they will add to the regular menu.

What is it? Tate Dining Room, led by chef-owner Vicky Lau, is a restaurant that blends Chinese cuisine with French finesse in an avant-garde fashion served in a refined yet relaxed atmosphere.

Why we love it: Tate’s elegant and intimate atmosphere appeals as much to the sophisticated as it does to the adventurous eater. The tasting menu changes seasonally and each dish is an 'Ode to' a single ingredient, the result of which is always incredibly impressive. 

Time Out tip: The latest menu is a tribute to jade, showcased through an array of ingredients such as tofu, seaweed, and blue lobster, among others. This month's new additions feature a vibrant tomato and bitter gourd terrine and olive-brined sole fish served with a green olive sauce and lemongrass foam. To top off your meal, make sure to treat yourself to some sweets from their chinoiserie mignardises cart.

What is it? Mono, helmed by Venezuelan chef Ricardo Chaneton previously of Mirazur in France and Petrus in Hong Kong, delivers reinterpretation of Latin American cuisine presented with French technique. 

Why we love it: Chef Ricardo showcases skillfully crafts contemporary versions of South American flavours finessed with the elegance of French cuisine but also respecting traditions. Dishes here will bring those familiar with Latin American flavours comfort and nostalgia and a discovery of something new. 

Time Out tip: The tasting menu changes regularly, and the new one will be launched in June. This month, they feature standout dishes like the Brittany turbot served with grasshoppers mousse and black garlic and the Tuscany lamb in Caribbean curry with green asparagus. 

What is it? The second restaurant of Madrid-born chef Antonio Oviedo (from 22 Ships). It is a contemporary Spanish fine-dining concept offering a degustation menu focused on seasonal ingredients made with familiar Spanish flavours crafted in innovative cooking techniques. 

Why we love it: The menu gives us a glimpse of the chef’s roots and showcases the freshest ingredients sourced from the greater region of Spain, including percebes (gooseneck barnacles), a rare crustacean delicacy from Galicia. Here, you can dine amidst intimate – and historical – surroundings and enjoy elevated Spanish dishes carefully crafted in the open kitchen. 

Time Out tip: The best seat in the house is by the bar, where you can watch the theatrical preparation of each dish. Standout dishes from their seasonal menu feature items like the savoury green beans soup Vainas and a new interpretation to their signature percebes dish now served with a gazpachuelo, a soup recipe from Malaga where it's a staple fisherman's dish.

What is it? Aulis is Simon Rogan's 12-seater chef's table in Hong Kong. Mirroring Aulis in Cartmel and London, the restaurant champions the farm-to-fork movement, spotlighting produce from the finest farmers and suppliers in Hong Kong and the region. 

Why we love it: Watching the chefs prepare dishes with high-precision tweezers is entertainment in itself. Everything on the tasting menu is unique and skillfully crafted and rethinks the conventions of fine dining. 

Time Out tip: The restaurant tries to cater to those with food allergies or dietary restrictions, but let them know at least a week before your reservation so they prepare accordingly. 

What is it? Located in the St. Regis hotel, L'Envol serves up high-end contemporary French dishes in an exquisite setting. The restaurant brings Michelin firepower, too, as it's helmed by Olivier Elzer, formerly of L'Atelier de Joël Robuchon and various Michelin-starred restaurants across France and Hong Kong. 

Why we love it: L'Envol is the best place to experience French haute cuisine in the city. A table here is always an elegant affair, complete with impeccable service from their knowledgeable staff and sommeliers led by chef Elzer, who was recently bestowed with the distinction of Knight in the Order of Agricultural Merit of the French Republic for his outstanding contributions to promoting French products in Hong Kong. 

Time Out tip: Must-try dishes include their signature Hokkaido sea urchin starter served in a caviar box that you can scoop up with a mother-of-pearl caviar spoon. Don't leave without having a few bites of cheese from their trolley and savouring the petit fours to end your meal.  

What is it? Acclaimed chef Hideaki Sato's fine dining restaurant centred on melding French techniques and Asian ingredients. This year, the restaurant finally got three stars from Michelin.

Why we love it: Ta Vie is about sampling a fantastic harmony of flavours that have the power to whisk you away to nostalgic childhood memories, whether it's a walk in the countryside or a gathering for a perfect Sunday roast.

Time Out tip: Watch out for new menus that change according to season.   

What is it? An ingredient-driven Cantonese restaurant that offers the authentic flavour of Chinese food, thanks to high-quality products, in a beautifully light and delicate cuisine.

Why we love it: Aside from holding a Michelin-star, it is hailed as one of the world's and Asia's best restaurants and is as popular as it was when it opened over a decade ago. Now relocated to The Wellington in Central with a revamped look and a refreshed menu, the restaurant still has its old team and serves its iconic signature dishes. 

Time Out tip: If there's one thing you must try, go for the old-time favourite – the steamed whole flower crab in aged Shaoxing rice wine and chicken oil served on top of flat rice noodles. 

What is it? Mora is a soy-inspired French-Chinese restaurant located in Sheung Wan helmed by chef Vicky Lau of two Michelin-starred Tate Dining Room together with co-founder Romain Hertebreau and head chef Fai Choi. 

Why we love it: Starring the soybean, which is considered a pillar of Asian cuisine and culture, Mora celebrates this unassuming ingredient in a surprising amount of ways. Expect to be wowed by the many forms, textures and flavours of soy and never look back.

Time Out tip: The restaurant offers a good selection of sustainable French wines and sakes. If you want to bring your own bottle, corkage is $800 for a 750ml bottle, but if you buy one bottle from their list, your corkage will be waived. 

What is it? The restaurant fuses Argentinian chef Agustin Ferrando Balbi's Spanish roots with his experiences in Japan, creating a unique blend of Spanish and Japanese cuisine.

Why we love it: The restaurant takes diners on a journey through dishes that evoke a sense of nostalgia and unknown familiarity. 

Time Out tip: Ando presents a menu predominantly using shellfish and fish. Due to the seasonal nature of the menu and the concept behind each dish, they can't cater to customers with food restrictions. 

What is it? Chef-owner Vicky Cheng’s second venture – located just below his Michelin-starred restaurant VEA – puts a modern spin on the eight great Chinese cuisines.  

Why we love it: Wing presents a reimagined take on Chinese classics and offers a well-balanced sensory experience with understated elegance.

Time Out tip: This is one of the toughest tables to book in Hong Kong. Be sure to plan your visit and book at least weeks in advance to secure a seat. They open their online reservations 28 days ahead, and guests may start booking when the clock strikes midnight. 

What is it? The foil to The St. Regis Hong Kong's French fine dining restaurant, two-Michelin-starred Rùn, turns up the heat with top dishes from award-winning executive Chinese chef Hung Chi-Kwong. 

Why we love it: Expect a variety of superb Cantonese fare, skillfully crafted using seasonal ingredients and prepared using traditional cooking techniques but presented in a contemporary fashion. 

Time Out tip: Pair your meal with wine or tea carefully selected and prepared by their expert sommeliers.

What is it? Located at Four Seasons Hotel Hong Kong, Noi is a contemporary Italian restaurant by celebrated Argentinian chef Paulo Airaudo known for his Michelin-starred restaurant Amelia in Basque Country, Spain, which also has its Hong Kong outpost at Harbour City in Tsim Sha Tsui. 

Why we love it: The venue puts a fun spin on fine dining. Serving modern Italian cuisine with heavy usage of Asian flavours, particularly Japanese, the dining experience will take you on a journey through chef Airaudo's mind and personal experiences, from the choice of music featuring his favoured tunes from the 80s and 90s and the decor that showcases pop art from his favourite films, video games, and tattoos.  

Time Out tip: The dinner tasting menu ($2800 per head) is best experienced at the chef's table overlooking the kitchen so that you can watch the chefs in action. Pair your meal with wines from the chef's handpicked selection ($880/short pairing; $1280/long pairing; $1780/Champagne pairing; $2380/premium pairing).

What is it? Forum is a celebrated three-Michelin-starred Chinese restaurant founded by the city's 'Abalone King' Yeung Koon-yat. 

Why we love it: The restaurant puts a luxurious twist on traditional Cantonese cuisine serving a menu of dishes with abalone as the star. The kitchen is helmed by executive chef Adam Wong, and he continues to expand the restaurant's repertoire by collaborating with renowned chefs and brands. 

Time Out tip: While the restaurant's Ah Yat Abalone dish, named after its founder, remains its iconic signature dish, other noteworthy items on the menu are the sweet and tender braised ox tail and the tender and juicy, crispy fried chicken made with their daily freshly delivered poultry.  

What is it? It is chef Mingoo Kang's – the chef behind two Michelin-starred Mingles in Seoul – first venture outside of his native Korea, bringing the essence of refined Korean cuisine to Hong Kong.

Why we love it: Hansik Goo is a window to the diverse Korean culinary culture. It offers a well-designed tasting menu with bold, creative renditions of traditional Korean dishes. 

Time Out tip: Watch out for the restaurant's new spring menu featuring a homemade Korean knife-cut noodle soup, kalguksu, with chicken thigh skewer and a Korean-style marinated grilled sirloin and eel spring vegetable bibimbap.

What is it? It is The Landmark Mandarin Oriental's contemporary restaurant led by renowned chef Richard Ekkebus. 

Why we love it: Thanks to chef Richard Ekkebus' vision to bring a more progressive cuisine to the forefront, Amber benefits from an innovative menu that is not confined to labels of cuisine and instead celebrates sustainability, produce, flavour and masterful execution. 

Time Out tip: Perfect for business lunches, intimate dinners and special occasions, Amber is the restaurant to be and be seen.

What is it? Hong Kong Cuisine 1983, led by executive Silas Li, is an upscale Cantonese restaurant that presents authentic tastes and flavours of local dishes. 

Why we love it: With decades of experience working in fine dining restaurants, plus endless creativity, executive Silas Li and his team serve up quality and well-presented dim sum and other Cantonese dishes. 

Time Out tip: This month, catch the limited-time, whisky-infused menu in collaboration with Highland Park. Senior global brand ambassador Martin Markvardsen has teamed up with renowned chef Silas Li to present a nine-course tasting menu ($7880/person with whisky pairing) infused and paired with Highland Park’s range of whisky.

What is it? Fireside is an open-fire dining restaurant that is all about open-flame grilling and allowing the flavour and complexity of each ingredient to shine. 

Why we love it: Head chef Jaime Ortolá (formerly of La Paloma) recently took over the kitchen and changed the offering from a tasting menu to à la carte. Guests now have the option to choose which dishes they want to savour from the menu and pair it with approachable wines, beer, and cocktails. 

Time Out tip: Along with grilled premium cuts of meats, Fireside signature and crowd favourites such as the mouthwatering carabinero with flambadou forged beef fat drippings can still be found on the menu. But make sure to try the rotating weekly special from chef Jaime’s kitchen, which changes based on the freshest produce available at the restaurant. Here’s a sneak peek on the latest offerings.   

What is it? The two-Michelin-starred Chinese restaurant Yan Toh Heen changed its name to Lai Ching Heen in time for the reopening of the revamped Regent Hong Kong. 

Why we love it: While a lot has been changing in its surroundings, including its recent renovation, the people behind Lai Ching Heen's exquisite Cantonese cuisine have remained through the years, maintaining consistency in quality and service.

Time Out tip: Enjoy delicious Cantonese dishes paired with specialty teas selected and prepared by Lai Ching Heen’s very own tea sommelier. 

What is it? Regent Hong Kong's reopening brought back The Steak House, returning with classic menu items and refreshing new dishes. 

Why we love it: The establishment places a strong emphasis on sourcing premium ingredients – especially when it comes to cuts of meat, which come from some of the world’s most famous farms, including Uruguay’s Metzger Frères, Spain’s El Capricho, Japan’s Toriyama, and Australia’s Mayura. 

Time Out tip: If you’re not a meat eater, there’s also an extensive salad bar ($498) and plenty of other grilled options to choose from, including blue lobster ($2,180), sea king crab ($450), and octopus ($300). Remember to save some room for dessert to try their famed chocolate fondant ($450) or baked Alaska ($450), a delightful mix of cake, ice cream, and meringue.

What is it? T'ang Court is The Langham's legendary three-Michelin-starred restaurant named after the Golden Age in Chinese history, the T'ang Dynasty.  

Why we love it: Helmed by executive chef Wong Chi Fai, the restaurant serves authentic Cantonese cuisine using only top-tier seasonal ingredients. The extensive menu includes an exquisite dim sum selection and signature dishes like stir-fried lobster with spring onions and shallots and baked stuffed crab shell, and the more expensive bird's nests and abalones. 

Time Out tip:  Indecisive diners can opt for the prix fixe menus priced at $1,480 per person.  

What is it? Helmed by renowned chef Umberto Bombana, 8 ½ Otto e Mezzo Bombana is the first and only three-Michelin-starred Italian restaurant outside of Italy since 2012. 

Why we love it: Dubbed the 'king of truffles', chef Umberto Bombana whips up rustic, truffle-laden Italian dishes while embodying the essence of Italian hospitality through his venues' exceptional service.

Time Out tip: Voted best restaurant bar in the Time Out bar awards 2020, 8½ Otto e Mezzo Bombana is also known for its drinks as much as its food. Enjoy a pre-dinner cocktail or nightcap to complete your evening. 

What is it? The Ritz Carlton's sky-high stunning Italian restaurant inspired by one of the most famous operas in history. 

Why we love it: It's an excellent restaurant for special occasions. Bring your date here or special someone and dine amidst romantic surroundings while embarking on a gastronomic journey with the freshest seasonal produce from chef Angelo Aglianó's kitchen.  

Time Out tip: While here, you'll always be aware that you're up in the clouds and surrounded by Victoria Harbour and the Hong Kong skyline. So, it's a definite must to take pictures. The staff will encourage you to do so and even recommend how to get the best angles.  

What is it? Much like the original in London, renowned British chef Simon Rogan brings his celebrated sustainable cuisine to Hong Kong in the form of Roganic. 

Why we love it: A farm-to-table destination in its own right, Hong Kong's Roganic is made for urban-dwellers who are in need of a more refreshing and less stiff approach to dining. The tasting menus, both long and short, always impress with seasonal and signature dishes. 

Time Out tip: For a more interactive experience, book a seat inside their chef's table, Aulis, which serves an exciting and ever-changing tasting menu. This month, both restaurants are serving their fourth anniversary tasting menus. Make sure to book ahead and be the first to taste the offerings.  

What is it? One of the latest restaurants to open in LKF Tower. Heimat is owned by veteran chef Peter Find (formerly of The Ritz-Carlton), offering an elevated German cuisine. 

Why we love it: It changes the way you think about German food – which is certainly more exciting than the regular bratwurst and sauerkraut we are used to tasting in Hong Kong paired with copious amounts of beer. The menu embraces traditional German dishes from the chef's childhood memories with fresher and more cosmopolitan strokes.  

Time Out tip: Pair your meal with the wines on offer. Renowned sommelier Wallace Lo has curated a selection that will expand your palate with German wines more than the expected dry and sweet Rieslings. After a sumptuous meal, stay for the gummy bear trolley, which will come by your table to serve Heimat's signature gummies made in collaboration with confectioners Bären-Treff.   

What is it? An innovative Japanese restaurant serving kappo cuisine under the direction of executive chef Rob Drennan. 

Why we love it: Haku is a contemporary restaurant that is open to influences and uses ingredients and techniques from around the world to achieve something that is really quite unique. Plus, their new location offers dining with one of the best views of Hong Kong.   

Time Out tip: Be sure to book a seat by the bar to watch the chefs work in action and enjoy the views from the floor-to-ceiling glass overlooking Victoria Harbour. 

What is it? Estro, which means inspiration in Italian, is focused on Neapolitan cuisine but it's not all spaghetti and pizza here. The restaurant is helmed by Naples-born chef Antimo Maria Merone who has created a fascinating menu directed by his own memories and influenced by Italian history.

Why we love it: The dining experience here feels like a different world. First, the André Fu designed interior reels you in with its Naples-inspired aesthetic nuanced with old-world charm. Then the food, primed with chef's clever interpretations, takes you on a sentimental journey that is full of robust flavours. 

Time Out tip: The lunch and dinner menus have everything you need including a bread course with a choice of different olive oils. It's worth asking for a little of all four so you can work your way from light to flavourful.

What is it? Helmed by chef Giovanni Galeota, The Dining Room is a 70-seater restaurant inside Rosewood Hong Kong's Italian restaurant BluHouse.  

Why we love it: The Bluhouse already serves hearty Italian dishes perfect for casual dining and gathering with friends, but The Dining Room turns it up a notch with an upscale approach complemented with excellent wines from their extensive cellar. 

Time Out tip: This month, gorge on sumptuous dishes like tagliolini topped with bluefin otoro and akami tuna or 'salsa verde' risotto topped with roasted veal tongue and sweet Pecorino cheese. Got money to burn? Try their premium aperitivo cocktails using vintage bottles of amaro and bitters that can set you back about $450 to $700 per serving.

What is it? Vicky Cheng, the visionary chef that puts Chinese-French cuisine to work, is the V in VEA (while celebrated Hong Kong bartender Antonio Lai is the A). The restaurant offers a distinct cuisine that aims to shine a light on Chinese cuisine created with French technique and execution.

Why we love it: Food-wise, there are tasting menus with six or eight courses that change regularly with the seasons. Signatures that do stay on the menu include a sea cucumber with kuruma prawn and fish maw with caviar and quinoa. What seems like odd pairings, is actually extremely well thought out. All the flavours are fine-tuned with finesse, and there's a sense of Hong Kong cuisine in every offering.

Time Out tip: A vegetarian version of the menu is also available upon request, but menus can change without prior notification so make sure to let your dietary requirements known beforehand.

What is it? Godenya is a Michelin-starred Japanese omakase restaurant in Sheung Wan by Shiya Goshima. 

Why we love it: Goshima, or Goshi-san (as he’s more affectionately known), is no ordinary Japanese restaurateur. While many a Japanese master serves you their creation, stoically steps back and allows their craft to speak for itself, Goshima will introduce you to their offerings and sake with a twinkle in his eye.

Time Out tip: For a one-of-a-kind sake pairing experience, Godenya is the perfect place to book a seat. The venue is popular for its authentic charm, but what people come back for is the owner’s gracious hospitality.  

What is it? Named after Kyoto-native and head chef Teruhiko Nagamoto, Nagamoto is a kappo-style Japanese restaurant that focuses on the essence of seasons, or ‘Shun’ in Japanese, which describes ingredients that are at the peak of their freshness and flavour. 

Why we love it: The ever-changing menu highlights the very best of the season. Nagamoto also gives diners a more interactive experience with chefs at cooking stations demonstrating their skills.

Time Out tip: Thanks to the calm vibes and minimalistic wooden-clad interior, Nagamoto whisks you away to Japan within moments of stepping inside, so you can come here to give your senses a moment to travel.

What is it? Enishi, one of the latest Japanese restaurants in the city, offers a unique teppanyaki experience created by three talented chefs Shun Sato (Censu), and real-life partners Toru Takano and Ami Hamasaki. 

Why we love it: Watching the chefs work the teppan is always fun. And aside from using only top-tier ingredients, dishes here are prepared with the utmost care and attention to detail. Items on the menu present each chef's unique flair and signature, inspired by their stories and experiences. 

Time Out tip: Try the oyster sanbaizu, which pays homage to chef Shun's hometown, chef Ami's dim sum-inspired shirako gyoza, and chef Toru's Sichuan-style steamed fish.

What is it? The same team behind restaurants like Hansik Goo and Whey opened modern trattoria Testina in collaboration with Trippa Milano from Italy in the recently renovated 8 Lyndhurst Terrace building.

Why we love it: Led by chef Marco Xodo, Testina, which means ‘head’ in Italian, serves refined versions of classic Italian recipes with a nose-to-tail approach to their dishes. 

Time Out tip: We usually tell you not to load up on the breadbasket because it can make you too full, but the bread at Testina is so good that it'd be an awful shame if you missed it. 

What is it? The new Belon reopened in an elegant space on the lower side of Elgin Street, a revamp welcoming Baltimore native and chef Matthew Kirkley at the helm of the French restaurant.

Why we love it: Anyone who has been to the original Belon will always have a soft spot for it, but Belon 2.0 does something else entirely. More sophisticated in vibe and execution of cuisine, Kirkley has pushed for more in new signatures such as a delicately dressed Turbot with beurre cancalaise, Salade Gourmande, and Cervelas en Brioche made with great precision.

Time Out tip: The signage is so discreet that you may find yourself walking back and forth a few times, so just remember to look up as it’s just above Ho Lee Fook.

What is it? Auor (pronounced as 'hour') is Singaporean chef Edward Voon's (formerly of Le Pan) new fine dining restaurant in Wan Chai, serving contemporary dishes with Asian flavours crafted in French techniques.  

Why we love it: The restaurant is deeply rooted in Voon's journey in gastronomy and in life, and it is his way of sharing a piece of himself with his patrons.  

Time Out tip: This month, try the degustation menu with six new caviar-based appetisers followed by a new Six Rounds dinner menu. For wine pairings, they offer a three to four-course wine pairing menu for lunch from Wednesday to Friday and five courses on Saturday.

What is it? Chef Olivier Elzer from L’Envol at The St Regis Hong Kong launched his own restaurant on the 25th floor of H Code. Clarence occupies a huge 6,000sq ft space with four different dining areas, including the Raw & Wine Bar, Sommelier Room, Main Dining Room, and The Lounge.

Why we love it: The contemporary French restaurant presents a creative menu that playfully celebrates French classics with Asian cooking. Owing to methods of charcoal grilling, steaming, and cooking on a teppan, Clarence is able to serve a much lighter version of French recipes, including Japanese-style skewers ‘Yakifrenchy’. 

Time Out tip: The restaurant presents ever-changing set menus, but for permanent items, peruse The Signature Menu featuring Clarence’s most accomplished offerings. 

What is it? As the name suggests, the restaurant serves tongue-tingling Sichuan cuisine with a menu consulted on by Chinese food historian Fuchsia Dunlop, whom you may recognise from Netflix’s hit food series Ugly Delicious.

Why we love it: Grand Majestic Sichuan’s swanky supper club interior is full of nostalgic glamour. Think velvet booths, plush carpets and gorgeous wallpaper, but the kitchen, helmed by chef Theign Phan, also impresses. Highlights include the bang bang ji, sweet and spicy pork wontons, beef with ten year-aged tangerine peel, and gong bao prawns with cashew, along with other fiery dishes with tableside service.

Time Out tip: When you go to the washroom, be prepared to get pumped with banging pop tunes, as well as glasses of Champagne to sip as you leave.

What is it? Black Sheep Restaurants' latest opening in the newly revived The Magistracy in Tai Kwun. Helmed by Matthew Kirkley, Magistracy Dining Room showcases European cuisine inspired by timeless London restaurants. 

Why we love it: The venue transports you to a stately British home that feels like a slice of a bygone era. Complete with crisp white cloth table linens, candelabras, and elegant white crockery, the place exudes a romantic charm perfect for intimate date nights and celebrations. 

Time Out tip: After your lovely meal, enjoy a seat at Botanical Garden, the al fresco area of Magistracy, a lush green space where you can enjoy various gins and pair them with your choice of tonics. 

What is it? The world's first Michelin-starred Punjabi restaurant. It offers simple, rustic dishes reflecting the Punjab region's humble agrarian roots.   

Why we love it: The delicious food and well-thought-out designs – from the plush leather banquettes, intricately detailed walls with quirky artworks, the gin trolley, and the turbaned man in a military uniform greeting you by the door – make you feel like you are stepping into a different time and place.  

Time Out tip: Enjoy their signature dishes and pair them with some classic cocktails. Their range of drinks use gin in the summer and whisky during colder months. 

What is it? Ho Lee Fook opened in 2014 and gained great popularity over the years for its innovative fusion offering rooted in traditional Cantonese cuisine. In 2021, Ho Lee Fook revamped and introduced a new look and a new chef, ArChan Chan.

Why we love it: The dining room's retro fun interior, pumping music, and cool vibe provide an excellent atmosphere for casual dining and delightful celebrations. Chef ArChan's kitchen always pushes the boundaries of Chinese cuisine, serving deliciously innovative dishes yet still honouring heritage.  

Time Out tip: Catch the restaurant's Good Fortune Club ($988/person), a boozy brunch affair that happens only on the first Sunday of every month. Indulge in unlimited servings of dim sum with an array of new dishes crafted by their new dim sum chef, Winson Yip.

What is it? Écriture is a contemporary French fine-dining restaurant, helmed by chef Maxime Gilbert, with two Michelin stars under its belt. 

Why we love it: With the restaurant’s open kitchen in the centre and floor-to-ceiling windows, diners can experience stunning views to go with the French culinary art. The menu, or Library of Flavours, change with the seasons but signature highlights include a showstopping caviar and uni tart. 

Time Out tip: The degustation menu at Ècriture is a full-on experience, so come hungry and expect to leave fairly full.

What is it? Whisk is The Mira Hong Kong’s French-Japanese restaurant, led by Chef William Lau. 

Why we love it: Chef Lau delights guests with creative dishes featuring the freshest seasonal ingredients. Expect the finest ingredients cooked in simple yet elegant ways. 

Time Out tip: For group gatherings of six to twelve people, check out their omakase tasting menu, served in a private dining room and crafted à la minute at the dining table. 

What is it? A Japanese omakase restaurant in Sheung Wan is helmed by master sushi chef Motoharu Inazuka.

Why we love it: Sushi Hare offers traditional Edomae-style sushi with a touch of creativity that accentuates the ingredients' natural flavours. The shari (sushi rice) has a great balance of flavour that matches exceptionally well with the seasonal fish and seafood. Sushi Hare may be extremely difficult to book, but definitely worth the wait.

Time Out tip: If you bag yourself a seat at Sushi Hare, it's worth trying a bottle of the sake that the team recommends to go with your omakase, as it makes for a pretty wonderful dining experience.

What is it? Causeway Bay's famed Piedmont restaurant recently relocated to a new two-storey space on Ice House Street in Central. Helmed by young Asti-born chef Romeo Morelli, the restaurant prides itself on serving top-notch, authentic Piedmont cuisine using fresh ingredients sourced from the region. 

Why we love it: There are a lot of Italian restaurants in Hong Kong, but Castellana's Piedmontese dishes can drift you away to the hilly region in northwestern Italy, where the scents of white truffles and earthy mushroom risotto fill the air. 

Time Out tip: Pair your meal with quality vino from Castellana's extensive wine selection showcasing over 400 labels, including bottles of Barolo, Barbaresco, Barbera d'Asti, and Timorasso. 

What is it? With a name like Bȃtard, which stems from the old French word for bastard, you’re not wrong in assuming that this wine-focused restaurant is a lot less stuffy than other formal French cuisine and wine establishments in Hong Kong.

Why we love it: The restaurant is helmed by Singapore native and chef Aven Lau, resulting in brilliantly creative dishes on its ever-changing menu. And since the restaurant is inside The Fine Wine Experience, they offer reasonably priced quality wines. Those who want to buy bottles can browse the shop's excellent range of unique wines.  

Time Out tip: The restaurant space also holds two of its own private karaoke rooms which can seat up to 15-20 people so you can sing while sipping the best wine.

What is it? Artifact Japanese restaurant is a chef's table experience at Jardine House’s food hall, BaseHall 2. 

Why we love it: Backed by an all-star F&B team composed of Michael Larkin, Beckaly Franks, Ezra Star, and chef Kiyoshi Sato, Artifact offers a dining experience that is nothing short of excellent. Along with a medley of starters, standout dishes include scallops served with wasabi and kaluga caviar, kinmedai fish with kabu and yuzu, and the moreish rice burdock and soy-cured yolk.

Time Out tip: Be sure to check out their speakeasy-style bar that offers a transportative atmosphere because of its futuristic design inspired by underground water reservoirs. 

What is it? Vivant is an intimate restaurant – founded by Twins Kitchen's Joshua and Caleb Ng, the guys behind the Cut Sando Sound Bar – bringing modern European bistronomy to Lyndhurst Terrace. 

Why we love it: Behind the kitchen is talented chef Jeston Chua (formerly from Belon and Bâtard), presenting classic French bistro favourites with his signature touch. Occasionally, you'll find influences of his Filipino roots from the offering, such as their crowd-favourite Filipino Beef Skewer.

Time Out tip: In addition to the carefully curated wine list, the restaurant offers an eclectic selection of beverages, including craft beers, ciders, and non-alcoholic drinks.  

What is it? Rosita is the latest venture from renowned chefs Agustin Ferrando Balbi (Ando)and Ricardo Chaneton (Mono). Located on Ship Street in Wan Chai, the Latin American restaurant brings a modern take on the cuisine inspired by dishes that the founders typically eat from their family table.  

Why we love it: The kitchen is led by young Italian chef Marco Livoti – founder of Holy Cannoli and previously Sake Central's chef – who gives each Rosita plate his utmost care and attention. 'An extension of home' is what Rosita wants guests to feel during each visit. And with comforting food, friendly staff, and Marco's charming personality, Rosita gives you a memorable dining experience that is a home away from home.

Time Out tip: Catch TacOmakase Nights ($888/person) on select Mondays to taste progressive interpretations of the beloved taco via an omakase-style menu.