/
Text
ANNIVERSARY
40
th
EDITION
HONG KONG & MACAU / 2024
TABLE OF CONTENTS
030
by local illustrator Kinchoi
Lam 008 Come Dine
With Us A look back at
our banner year in 2023
012 Table Radar New
restaurant openings to take
note of 016 Onwards
and Upwards Where are
past winners of the Tatler
228
Dining Awards today?
022 Hong Kong Calling Chefs of the
world reflect on their first post-pandemic
visit to Hong Kong
2
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ILLUSTRATION SINDY LAU
005 Editor’s Note A word from Tatler
Dining Hong Kong’s Senior Editor 006
Circle of Life All about this year’s cover art
044
028 The
Ultimate
Dining
Cheatsheet
Puning tofu with
Our top ten
caviar and uni
from Amazing
Chinese Cuisine,
lists to help you
Shanghai
dine at a glance 034 No Guts,
No Glory Why offal is becoming the cut of
choice 040 A Look Back at 40 Years
of the Tatler Dining Guide How we’ve
documented Hong Kong’s best eats since
1984 044 The Forefront of Tradition
Chinese produce is better today than ever
before—here’s why 050 The Process
Find out what’s changed in this year’s
awards 052 Best of the Year The
most impactful restaurants of 2024
060 Hong Kong Top 20 Our special
awards go to... 072 Macau Top 20 The
best of dining in the Las
058
Vegas of Asia 082
Best Restaurants
Hong Kong and
Macau 312
Best Bars
Hong Kong
334 Index
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Editorial
HKT D@TATLE RASIA.C OM
Editor-in-Chief
Regional Managing Editor, Print
Senior Dining Editor
Dining Editor
Sub-Editor
Contributors
Ahy Choi
Karly Cox
Gavin Yeung
Fontaine Cheng
Richard Lord
Amalissa Hall, Amrita Katara, Andrew Dembina,
Angel Law, Chris Dwyer, Dara Chau, Doris Lam,
Evelyn Lok, Fiona To, Gary Suen, Gayathri
Bhaumik, Grace Brewer, Joey Wong, Johannes Pong,
Joyce To, Kee Foong, Kinchoi Lam, Lee Cobaj,
Lorria Sahmet, Maggie Hiufu Wong, Melissa Tse,
Rachel Read, Rick Boost, Salomé Grouard,
Sandra Kwong, Sindy Lau, Suchetana Mukhopadhyay,
Tara Sobti, Victoria Burrows, Wilson Fok, Zabrina Lo
Commercial
H KTAD@TATLERASIA .COM
Deputy Managing Director
Regional Head of Dining
Project Manager, Dining
Rachel Choy
Andy Cheng
Ashley Yue
Marketing
HKM KT G@TATLE RASIA.COM
Regional Marketing Director
Marketing Manager
Nick Wilson
Claudia Yu
Events
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Events Director
Senior Manager, Events & Projects
Hann Kwok
Barbie Tsang
Art and Photography
HKA RT@TAT LERAS IA.COM
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Design Director
Assistant Art Director
Designer
Regional Art Director for Photography
Senior Photographer
Photography Assistant
Miguel Mari
Teresita Khaw
May Lui
Sam Yu
Zoe Yau
Zed Lee
Nicole Ma
Production & Traffic
H KPROD@TATL ER ASI A.C OM | HKTRAF FIC@ TAT LERA SIA.COM
Regional General Manager, Publishing Services
Production Manager
Senior Production Officer
Anne Mok
Gemini Hui
Sidney Kwok
Circulation
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Audience Data & Senior Circulation Officer
Wilson Ma
Tatler Asia
H Q@TATLERASI A.COM
Chairman and CEO
Chief of Staff & Group Controller
Chief Experience Officer
Chief People Officer
Michel Lamunière
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Edipresse Group
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Vice President
Sebastien Lamunière
The Tatler Dining Guide by Tatler Hong Kong is published annually by Tatler Asia Ltd.
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EDITOR’S NOTE
A Watershed Moment
P
ublications that can boast of four decades
of history are few and far between,
especially in today’s digital age, which
is why it’s my utmost honour to be penning
the editor’s letter for this monumental 40th
edition of the Tatler Dining Guide Hong Kong.
This is our biggest edition of the Tatler Dining
Guide in many years (336 pages!), properly
reflecting the return of Hong Kong’s
dining scene after enduring some of
the world’s longest and strictest social
distancing measures.
On our 40th birthday, we’ve
taken the liberty of doing some
healthy introspection, as one
is wont to do ahead of such
milestones. The result of such
ruminations has been twofold:
firstly, a comprehensive revamp
of our system of reviewing
and awarding restaurants; and
secondly, a newfound ambition to
expand our scope and cover more of
Asia than ever before.
The former involves dramatically
expanding our panel of dining experts,
who have contributed their picks of
the best restaurants they enjoyed the
most in the past 12 months. Using a 100point scoring system, where each restaurant
is assigned between one and five points each,
the panel is able to select a wider breadth of
restaurants across the entire dining spectrum,
from family-run neighbourhood spots to skyhigh fine dining, regardless of whether they
have the requisite marketing budget, resulting
in a more equitable representation of how our
readers dine out today.
Meanwhile, the latter sees our restaurant
picks for all of this year’s editions of the Tatler
Dining Guide across Hong Kong, Singapore,
Malaysia, the Philippines and Taiwan
consolidated into one master list of contenders
for an all-new, Asia-wide dining awards
programme. The Tatler Best of Asia awards,
which launches this year, will identify the
100 most noteworthy dining establishments
across the continent, including the new
markets of Vietnam, Japan, South Korea,
Indonesia, Thailand and India. Our Best
of the Year awards will also be scaled up
to the Asia level to recognise the talents
functioning at the very top of their game—
an example for those perfecting their
culinary craft to aspire to.
Stay tuned for more happenings during
this hugely important year for Tatler Dining
by visiting TatlerAsia.com or following us on
Instagram at @tatlerdininghk. Bon appétit!
Gavin Yeung
Senior Editor, Dining, Tatler Hong Kong
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Kinchoi Lam
Hong Kong-based illustrator Kinchoi Lam tells Tatler Dining about
the inspiration behind the cover art for this year’s guide
Follow Kinchoi at @lamkinchoi
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Circle of Life
Since 1984, the Tatler Dining Guide has been a publication
that celebrates the very best of dining in Hong Kong—not
only the chefs, restaurateurs, sommeliers and more that make
up the culinary scene, but the people and themes that make
this city all the more special. Beginning in 2022, we have
tasked local artistic talents to give us their interpretation of
what the city’s gastronomy means to them. This year, bornand-bred Hongkonger Kinchoi Lam illustrates what was the
centre of culinary life for him while growing up.
to cook them. The food
depicted in this drawing
represents my mother’s
signature dishes and slowcooked soups, which were
the flavours I often missed
while studying in the UK.
The Work:
The Round Dining Table
My mother said that
a round dining table
represents togetherness,
so even though our home
is not spacious, she has
always insisted on using
a large round table when
we have meals together.
There are four people in my
family: my father, mother,
older brother and me. As
we grew up, my brother
and I moved out one after
another, and now our
family only eats together
once or twice a week. Every
time I come home for a
meal, I take pictures of
the dishes, thinking that
one day I will learn how
THE TATLER DINING GUIDE
When did you decide to
become an illustrator?
In 2016, I ventured into
creative endeavours using
illustrations and text. At
that time, Hong Kong had
a limited number of local
picture books available. I
believed it was crucial for
children to have diverse
perspectives on their own
locality, and picture books
served as an excellent
medium for that purpose.
Thus, I embarked on
creating my first book
through a process of avid
reading and self-study.
Fortunately, the book won
the first prize in a Chinese
writing award that year
and was subsequently
published. Its success has
motivated me to continue
my creative journey until
this day.
What is your connection to
Hong Kong?
Having grown up and been
educated in Hong Kong,
this city has provided
me with invaluable
opportunities, including
creative inspiration and
diverse life experiences.
Hong Kong has always
been a place where I feel
a sense of security and
belonging. Here, I have
the freedom to wander
aimlessly through its
streets, engage in artistic
pursuits such as drawing,
and have meaningful
conversations with
people, all of which fuel
my creative inspiration.
Additionally, Hong Kong’s
culinary scene offers
a delightful array of
international cuisines, an
experience that sets it apart
from other cities I have
lived in.
If you could only eat
one Hong Kong snack
forever, what would
it be?
Siu mai! I love the fish
and meat siu mai from
street stalls. It’s cheap,
convenient and delicious.
The chewy texture,
combined with the
seasoning of soy sauce and
chilli oil, is the perfect
remedy for hunger while
out on the streets. I only
eat this snack when I’m
really in need, so each time
I have it, it leaves a deep
impression.
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Come Dine With Us
Creating in-person moments to gather and savour new flavours
has always been at the core of the Tatler Dining ethos. As
Hongkongers rediscovered the joys of dining out without
limitations, we were there to meet you, our readers, with events
both large and small to excite the palate once again
TATLER DINING KITCHEN:
AWARDS EDITION
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April–June 2023
Riding on the high of
the Tatler Dining Awards
ceremony that took place
on January 20, our Tatler
Dining Kitchen series
returned once again to
KIN Food Halls, this time
exclusively featuring the
winners of 2023. Bringing
together five pairs of chefs,
the series ran over the
course of three months, each
time delighting diners in an
intimate omakase format
that featured a mish-mash of
cultures as dreamt up by the
winners of our Tatler Dining
20 and Best of the Year
awards. These ranged from a
Canto-Indian collaboration
to a Singaporean-Venezuelan
odyssey which, safe to say,
were utterly unique culinary
experiences that won’t be
repeated again.
2
3
ON THE
MENU
The collaborators
Barry Quek (Whey) x
Ricardo Chaneton (Mono)
4
Manav Tuli (Chaat) x
Agustin Balbi (Andō)
Jayson Tang (Man Ho
Chinese Restaurant) x
Steve Lee (Hansik Goo)
Palash Mitra (New Punjab Club) x
ArChan Chan (Ho Lee Fook)
Sebastian Lorenzi (Arcane) x
Ashley Salmon (Roganic)
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OFF MENU MACAU
November 18–19, 2023
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Over two consecutive
weekends in November,
Tatler Dining brought
a cavalcade of sights,
tastes and sounds
to both sides of the
Pearl River Delta,
beginning with the
first Macau edition of
our flagship Off Menu
1. Jayson Tang and the
Man Ho team 2. Barry
Quek and Ricardo
Chaneton 3. The
camera eats first
4. A dish in the making
5. Dishes by Man Ho
and Hansik Goo
6. Ashley Salmon and
Sebastian Lorenzi
7. Agustin Balbi and
Manav Tuli 8. Off Menu
Macau 9. A beautiful
bite 10. ArChan Chan
and Palash Mitra
THE TATLER DINING GUIDE
9
food festival. Taking place
under perfect weather
conditions right by the
pool of Cabana in Banyan
Tree Macau, Off Menu
brought together some
of the finest chefs from
across Asia, serving one-off
dishes that encapsulated
their own distinct brands
of gastronomy. Guests
dined under an expansive
blue sky to the tunes of DJ
Mengzy as well as taking
in a livestream of the 70th
Macau Grand Prix; and as
night fell, music makers
Chinky Eyes lit up the
evening session with their
signature hip-hop and soul
tunes.
1
2
3
ON THE
MENU
4
The chefs
Riccardo La Perna, 8½ Otto e
Mezzo Bombana, Macau
5
Mung-Lam Ng, Ensue,
Shenzhen
Chan Chek Keong,
Feng Wei Ju, Macau
6
Jimmy Lim, JL Studio,
Taichung
Uwe Opocensky, Petrus,
Hong Kong
Pichaya “Pam” Utharntharm,
Potong, Bangkok
Seven Yi, Room by Le Kief,
Taipei
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Jan Ruangnukulkit, Saffron,
Macau
Lok Hin Yam, Galaxy Macau,
Macau
Paul Lau, Tin Lung Heen,
Hong Kong
Jordy Navarra, Toyo Eatery,
Manila
Barry Quek, Whey,
Hong Kong
10
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TATLER COCKTAIL
FESTIVAL
8
November 24–26, 2023
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15
THE TATLER DINING GUIDE
16
The weekend following
Off Menu, Tatler Dining
took the action back to
Hong Kong with the
second edition of the
Tatler Cocktail Festival.
Bigger and better than
before, this blockbuster
celebration of Asian
cocktail culture brought
12 local bars and 10
international venues to
BaseHall 01 and 02 for
2023’s most complete
assemblage of cocktail
bars. Over the course of
three days, avid drinkers
were able to sample a
cross-section of Asia’s
best bars all under
one roof, all the while
whetting their appetites
with food from Hong
Kong’s most popular
casual eateries and
notable restaurants, and
grooving to live musical
performances and DJ sets.
Capping off the weekend
were the Tatler Dining
Bar Awards 2023, which
named the best in class
in Hong Kong’s bar and
drinks scene—proving
without a doubt that the
city’s cocktail culture is
back in full force.
1. Chinky Eyes takes to
the stage 2. The food
line-up 3. Chan Chek
Keong and team
4. Desserts by Lok Hin
Yam 5. Uwe Opocensky
6. Jordy Navarra and
team 7. All together
now 8. Overseas
bartenders assemble
9. Drinks up 10. Tatler
Dining Bar Awards
winners 11. Lorenzo
Antinori 12. Drinks
from Artifact 13. Sure
as spritz 14. The Zuma
booth 15. The Quinary
booth 16. Happy faces
all around
11
2023 was a bumper year
for openings as borders
opened up again, and
notable local newcomers
rubbed shoulders with
blockbuster names
expanding their brands to
Hong Kong. 2024 looks to
be as exciting: here are all
the restaurants and bars
that were opening around
the time we went to print
13
CLUB BÂTARD
1-3/F, Pedder Building, 12 Pedder Street,
Central, Hong Kong batardhk.com
Two of Hong Kong’s most loved restaurants,
Bâtard and Hop Sze, are set to move behind
a paywall this summer with the opening of
Club Bâtard, a multistorey members’ club in
the heart of Central. They’ll be joined by an
all-day French brasserie and a whisky bar,
along with a world-class wine collection.
LEELA
Shop 301-310, Lee Garden Three,
1 Sunning Road, Causeway Bay,
Hong Kong leela.hk
Opened by none other than our 2022 Chef of
the Year, Manav Tuli, Leela turns the Hindu
concept of divine play into a stylish dining
experience involving hearty dishes plucked
and reinterpreted from across the Indian
subcontinent. Palatial decor by André Fu
completes the sense of immersion.
SABATINI
Shop 4008, Level 4, IFC Mall, 8 Finance
ifcsabatini
Street, Central, Hong Kong
Open in Rome for 65 years and in The Royal
Garden for 31 years, Sabatini has expanded
to a gilded new home in IFC Mall with plenty
of rooms large and small to accommodate all
14
manner of dinner congregations. Chef Marco
Livoti, previously of Sake Central and Rosita,
heads the classically oriented Italian menu
here.
CRISTAL ROOM
Forty-Five, Gloucester Tower,
Landmark Atrium, 15 Queen’s Road Central,
Hong Kong fortyfive.hk
Situated in the multiconcept venue FortyFive, legendary French chef Anne-Sophie
Pic’s newest Asian opening is dripping in
fine crystal from Baccarat. Within confines
designed by Parisian studio Gilles et
Boissier, the cuisine features an innovative
approach to traditional French gastronomy
infused with Asian ingredients.
PLAISANCE
1 Duddell Street, Central, Hong Kong
plaisancehk.com
Mirazur founder Mauro Colagreco’s newest
restaurant in Asia is now open in Hong
Kong, and it’s his most ambitious yet.
Spanning three floors on Duddell Street
in Central, it’s an ode to the oceans, with
the venue structured according to the
different oceanic zones. Similarly, the
menu celebrates the riches of the ocean in
spellbinding fashion, with head chef Heloise
Fischbach at the helm of the kitchen.
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2SUP
20 High Street, Sai Ying Pun, Hong Kong
2suphk
The reincarnation of Sup1, a cult FrenchCantonese bistro that opened in the early
2000s, 2Sup (“twenty” in Cantonese, in
reference to the new address) brings back
founder Vincent Wong’s penchant for mixing
various cultural influences in lip-smacking
dishes, alongside budget-friendly wine
pairings.
KINSMAN
65 Peel Street, Central, Hong Kong
kinsman.hk
Styling itself as a Cantonese cocktail salon,
Kinsman is Hong Kong’s first bar dedicated
to championing the unique spirits derived
from the city’s own backyard as well as the
rest of China, all in a moody interior inspired
by the films of Wong Kar-Wai. In the same
vein, the food menu reinterprets Cantonese
comfort food in unexpected ways.
CHARCOAL BAR
Shop OT G62, G/F, Ocean Terminal,
Harbour City, Tsim Sha Tsui, Hong Kong
lubuds.com
Ex-Octavium head chef Bjoern Alexander
has opened a modern grill with Lubuds
Group, bringing open-fire gastronomy to
Harbour City. Featuring aged meats and fresh
seafood prepared over charcoal and wood
flames, sharing dishes reign supreme here,
packed with irresistible, smoky flavours.
NOBU
2/F, Regent Hong Kong, 18 Salisbury Road,
Tsim Sha Tsui, Hong Kong
noburestaurants.com
Nobu Matsuhisa’s global empire makes a
return to Hong Kong with the reopening of
Regent Hong Kong. His signature blend of
Peruvian influences with Japanese cuisine is
readily apparent here, along with a panorama
of Victoria Harbour that Nobu’s 50 other
locations will have a hard time measuring
up against.
CARNA BY DARIO
CECCHINI
39/F, Mondrian Hong Kong, 8A Hart Avenue,
Tsim Sha Tsui, Hong Kong
book.ennismore.com
You might have seen the mustachioed,
Tricolore-wearing celebrity butcher Dario
Cecchini on social media, and now you can
try his bistecca as well with the opening of
Carna in the new Mondrian Hong Kong,
featuring atmospheric spaces designed by
Joyce Wang. Panzanese steak, anyone?
Papillon in
Kaohsiung was
opened by Xavier
Boyer, Tatler
Dining’s Best New
Chef of 2016
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Onwards
and
Upwards
Years after they were recognised
for their achievements at the
Tatler Dining Awards, we check in
with four award-winning chefs and
the journeys they’ve embarked on
By Wilson Fok
THE TATLER DINING GUIDE
17
W
inning a Tatler Dining Award is
a reflection of a chef’s growth
and artistry in their career
thus far, as well as a harbinger
of even more success to come. Over the
years, we’ve watched previous winners of
the city’s most prominent dining awards go
on to global success. Some develop a loyal
following, while many have built upon their
accolades to accomplish even more feats in
the world of gastronomy. As we celebrate
40 years of the Tatler Dining Guide in
Hong Kong, we’re also revisiting four
Tatler Dining Award-winning chefs from
previous years for a glimpse of what this
year’s winners can expect in their future.
Daniel Calvert
Best New Chef, 2018
It was the mille-feuille Daniel Calvert
created for Belon that captured the
heart of many a diner, and rightfully so:
precision is in Calvert’s blood, which,
combined with his knack for culinary
science and artistry, easily made his thenbrief tenure at Belon a frontrunner for the
Best New Chef title at the Tatler Dining
Awards in 2018. Naturally, Calvert’s
accolades didn’t stop there—the next
year, he led Belon to its first Michelin star,
and in July 2021, he moved to Tokyo to
open Sézanne at the Four Seasons Hotel
in Marunouchi. In two years’ time, the
restaurant has garnered two Michelin stars
while placing second at the Asia’s 50 Best
Restaurants list in 2023.
For Calvert, it all began with a
supposedly six-month stint as sous chef
at Belon that unknowingly turned into
five years. “Tatler Dining’s Best New Chef
Award was the first accolade to honour our
work at Belon,” he recalls. “It kicked things
off, and everything became easier when
more people came to check out what we
were doing at the restaurant.”
The chef is the first to admit that the
award was not a personal feat. “It’s great for
the team, really. Awards attract new staff and
new guests, and we build relationships that
way. Awards also keep people following what
we do, as well as spread the word. They are
an outcome of the good work we do every
day, sans heavy marketing. We earn the
recognition by being the best at what
we do.”
Despite the success that followed
Belon, Daniel Calvert made a conscious
decision to leave Hong Kong to move to
Japan to eventually open Sézanne in 2021.
“At Sézanne, we scraped every bit of Belon
from it,” he says. Today, the fine-dining
establishment bears little resemblance to
his Hong Kong workplace. On the menu,
premium fruit, vegetables and seafood
sourced from around Japan are transformed
into climatic showstopper courses, with
Calvert’s meticulous eye for detail helping
to realise the true potential of each
ingredient.
Calvert’s time in Hong Kong also
reminded him of a different side to being
a chef—the importance of building
relationships outside the restaurant. These
relationships have evolved into some of
the closest bonds and friendships for the
chef, and have subsequently followed
him to Japan. As ever, he is relentlessly
forward-looking. “I’m proud of what I
accomplished at Belon but I also did
not want to dwell on past successes—
especially when it comes to building
something new.”
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Fabrice Vulin
Best New Chef, 2015
“To be honest, when I got [Tatler Dining’s
Best New Chef] award I had just worked at
Caprice for a year, so to get this award was
not a personal victory,” says Fabrice Vulin
of his 2015 win. “I only got there because I
had a team that could help me reach it.”
Today, the former chef de cuisine
of Caprice holds the role of corporate
executive chef role at the Sofitel hotel group
in Morocco, though it’s no understatement
to say that fine dining runs in his blood.
Before arriving in Hong Kong in 2013, he
had wrapped up a three-year stint at AnneSophie Pic’s Maison Pic in Valence, France.
Following in the footsteps of his
decorated predecessor, Vincent Thierry,
was never going to be an easy feat—
and being in Hong Kong for the first
time professionally didn’t help either—
but winning the award was a vote of
confidence to continue what he did best
as Caprice’s frontman, recalls Vulin.
“The award certainly rewards your efforts
in the kitchen. For a French chef who
works abroad, it honours your daily
work, the choices you make for yourself
and the team, and it was a blessing to be
recognised for the work I did for one of the
most beautiful restaurants in the world.”
THE TATLER DINING GUIDE
That’s not to say that the pressure
eased off after his win. “Taking up a new
role often requires a learning curve, but in
a high-profile restaurant such as Caprice,
you have to be extra diligent in learning
the codes of practice and eating habits
of your guests. The most challenging
part, I found, was delivering the right
culinary message across all of the menus I
designed, in order to develop my signature
at Caprice.”
After three years at Caprice, Fabrice
Vulin continued his Asian tour at The
Tasting Room at City of Dreams Macau,
where he spent the next three years refining
his French seafood-driven cuisine. His
current Moroccan post sees him managing
the food and beverage programmes for six
hotels under the Sofitel group; yet to this
day, Vulin still holds his time in Hong Kong
close to his heart.
“Hong Kong has this effervescence that
suits it so well. The city is consistently
deserving of global talents—who
wouldn’t want to eat in Hong Kong, with
a gastronomic culture so diverse and
citizens who never stop thinking about
food and wine? That’s a miracle we can all
appreciate.”
19
Nicolas Lambert
Best Pastry Chef, 2016 and 2018
You may remember him as the two-time
winner of Tatler Dining’s Best Pastry
Chef award in 2016 and 2018, but Nicolas
Lambert’s talent goes beyond what we’ve
given him credit for. Despite being born
into a family of boulangers and patissiers
in Epinal, France, Lambert’s first time in a
professional kitchen came when he started
at Caprice.
“I only spoke two languages—French
and pastry—but in relocating to Hong
Kong, I had to quickly learn English and
some Cantonese to survive in the kitchen.
It was my first position as pastry chef in a
Michelin-starred restaurant where you aim
for perfection and beyond. It held a pivotal
role in moulding me into who I am today.”
As the first person to win Tatler
Dining’s Best Pastry Chef title twice,
Lambert has taken to heart the many
benefits of the honours. “When I received
my first award, I felt like I had been at the
restaurant for a lifetime. It is more about
the effort you exert rather than the time you
spend. It validated everything our team
worked for.”
The second trophy, he recalls, was
different. “It was proof that I was heading
in the right direction in pastry, and that I
could adapt and appeal to the local palate. It
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became a guiding beacon that reaffirmed
that I was true to my art form—something
I have carried with me ever since.”
After Caprice, Lambert went on to
become the executive pastry chef at the
Four Seasons Hotel Lion Palace in St
Petersburg, Russia for three years. Today,
he’s based in sunnier climes, as the senior
executive pastry chef looking after the
Four Seasons Resort Dubai at Jumeirah
Beach and Four Seasons Hotel Dubai
International Financial Centre.
Taking on responsibilities beyond
plating desserts and pastry making,
Lambert now looks after a team of
24 chefs. He splits his time between
the kitchen and overall planning and
management; but he takes it all in his
stride. In Dubai, his newfound adaptability
has led him to designing an evolving
afternoon tea based on seasonality, a line
of wedding cakes and even a Ramadan
cake with local flavours.
“Thanks to my time in Hong Kong,
adapting to a new city and its culture
has become an easy feat. I start with
researching the people and their dining
habits and preferences before I develop a
proper signature to convey my style while
satisfying their palate.”
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Xavier Boyer
Best New Chef, 2016
“Nobody will ever deny that recognition and
awards don’t boost the ego. All chefs have
egos to feed, but I learnt to look beyond,
towards personal growth, because we
cannot cook in a restaurant by ourselves,”
admits Xavier Boyer, named Tatler Dining’s
Best New Chef in 2016.
“The award gave me recognition for
being able to do my job well, but that also
means running the team well, presenting
my vision properly and helping our guests
understand where we come from.”
The native of Montpellier, in the south
of France, had only joined Gaddi’s at the
storied Peninsula hotel in the same year
as his win, but he brought with him 16
years of experience at various restaurants
by Joël Robuchon, including in Paris, New
York City, London and, just before Gaddi’s,
Taipei.
At The Peninsula, Boyer drew heavily
from his French culinary training, although
the contemporary remit of Gaddi’s allowed
the veteran chef ample room to express
himself in lighter, more artistic dishes that
are anathema to the butter-rich dishes
most people view as “classic” French
cuisine. Cue creative plates such as vanilla
and citrus gelée paired with Dover sole,
Earl Grey-infused carrot mousseline with
sea urchin, and Brittany crab rolled with
avocado atop blood orange gelée.
After five years helming Gaddi’s, Boyer
eventually returned to Taiwan where, after
a brief stint at the Regent Taipei, he opened
Papillon, his fine-dining restaurant at the
TAI Urban Resort in Kaohsiung, Taiwan.
Boyer considers Papillon his most
personal project to date: “It takes a lot
of effort for a caterpillar to become a
butterfly, and even then, the life of a
butterfly is fleeting. To me, Papillon
represents my take on cooking—every
dish requires a long time and much effort
from idea to execution. While we may lose
our way on the journey, we never forget the
memories these dishes bring. Papillon is
about the memories we create together.”
Hong Kong
Calling
22
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Colibri Jimenez
IMAGE RONNIE CHUA/
GETTY IMAGES (STREET)
On a mission to promote
and preserve authentic
Mexican cuisine, Jimenez,
of Netflix’s The Final Table
fame, held a four-day
pop-up at Carlyle & Co
in November 2023
With travel restrictions coming to an end, 2023
marked the return of international chefs to Hong
Kong in a big way—with unique pop-ups, exciting
four-hands events and just about every culinary
collaboration you could think of shaking up the
city’s dining scene. We spoke to some of the F&B
luminaries who visited from across the world last
year to discover how things have changed and what
inspired and impressed them most in Hong Kong
this time around By Rachel Read
THE TATLER DINING GUIDE
Hong Kong is all about
good food! Since my last
visit, the dining scene
here has evolved with
much more creativity,
diversity of palates and
authentic flavours. In such
an international city, you
have to take great care of
the intensity of flavours
that really evoke the
essence of your country
and cuisine. There’s a real
passion among this city’s
industry and clientele
that inspires me—the
same kind of dedication
and commitment that
inspires me to promote
Mexican cuisine. I also
appreciate that there are
now a growing number of
conscious chefs who take
sustainability and ethics
seriously, an aspect that
really resonates with me.
23
Michihiro Haruta
The chef-owner of
Tokyo’s Crony visited for
a four-hands dinner with
Simon Rogan at Roganic in
June 2023
Hong Kong is such a fun
city and has a great food
culture. It was interesting
for me to see how Roganic
combines Asian ingredients
with European style. One
of my favourite dishes
was their yellow chicken
from Hop Wo Ho poultry,
where the chefs mixed
local ingredients with their
own culinary backgrounds.
It was also great to see
traditional Cantonese
technique in action at
Duddell’s; I loved their
honey-glazed barbecued
pork and crispy fried
chicken.
Analiese Gregory
An avid forager and diver,
Tasmanian chef Gregory
cooked at Swire Properties’
annual sustainable dining
event, The Great Farm
Feast at Taikoo Place, in
November 2023
I was inspired by so many
flavours and ingredients in
24
Hong Kong and brought
plenty back home for me to
cook with—including aged
tangerine peel, 20-year-old
pu’er tea, aged Shaoxing
wine, preserved olive
vegetables and homemade
Sichuan pepper oil. Dishes
like The Chairman’s flower
crab with aged Shaoxing
wine, the smoked soy
chicken at Kin’s Kitchen
and Shanghai Fraternity
Association’s teardrop peas
made a huge impression on
me too; they’ll be living in
my dreams for a while.
dishes for Feuille; bringing
inspiration from France
to Hong Kong, and vice
versa.
Nokx Majozi
David Toutain
Acclaimed for his
eponymous Paris
restaurant, Toutain opened
Feuille in Hong Kong last
year, in partnership with
ZS Hospitality
Hong Kong’s dining scene
is booming; there are
more restaurants opening
and the city’s beautiful
surroundings are a sign to
celebrate life. I feel more at
home now that I’ve visited
a few times; Hongkongers’
generosity is noticeable
and I’m grateful to have
a team that’s like family
both in the kitchen and
front-of-house. I love the
city’s wet markets—things
are so fresh and vibrant,
and the seafood here
is divine. We’re already
working on some Hong
Kong-inspired dishes to go
on the menu in Paris, and
it’s the same when creating
The head pie maker at
Holborn Dining Room’s
The Pie Room in Rosewood
London held culinary
masterclasses at Rosewood
Hong Kong to celebrate its
fourth anniversary
in March 2023
This was my first visit
to Hong Kong and I
was amazed by all the
unique dining experiences
here, from street food to
Cantonese dim sum to
international high-end
cuisine. I was especially
inspired by Hong Kong’s
classic dish of baked pork
chop rice: a tender pork
chop nestled on a bed of
fried rice, topped with
tomato sauce and covered
with a blanket of melted
cheese. It’s full of surprises
with its layers of hidden
gems. It was so delicious
that as soon as I was back
in London, I had to make
it for myself. It’s become
my comfort food to share
with friends and family;
I’ve even made a version
with chicken for those who
don’t eat pork.
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Fuchsia Dunlop
The renowned Chinese
food expert and writer
helped develop the latest
menu at Grand Majestic
Sichuan
It’s been encouraging
to see Hong Kong’s
dining scene recovering
its old vitality after the
pandemic, and also to see
various chefs taking a
fresh, innovative look at
one of the greatest Chinese
cuisines: that of Cantonese
food. I always find so much
to inspire me when I visit;
it was great to learn more
about The Chairman’s
approach to cooking
when I interviewed
Danny Yip for an article,
and I really enjoyed
Vicky Lau’s surprising
and delicious fusion of
Chinese soy culture and
French cooking at Mora.
Besides that, I always
find inspiration in the
meticulous craft of some
old Hong Kong favourites;
I found myself writing
pages in my notebook
about a very simple but
superb lunch at Mak’s
Noodle.
THE TATLER DINING GUIDE
Mingoo Kang
The chef-owner of
Seoul’s Mingles returned
for several collaboration
at his Hong Kong outpost,
Hansik Goo, over the
course of 2023
In terms of how Hong
Kong has changed since my
last visit, it’s the same all
over the world—domestic
demand for dining is
decreasing and everyone
is travelling. Despite this,
on my most recent trip I
was inspired by my meal at
Mono. Seeing sophisticated
French techniques added
onto a base of LatinAmerican cuisine was very
impressive and delicious.
LG Han
The chef-owner of
Singapore’s Labyrinth
visited for culinary
collaborations at Ando
and Roganic in
September 2023
Hong Kong’s dining scene
has definitely become more
exciting and diverse since
I last visited, with a slew of
new restaurants and bars
offering different concepts
and cuisines from around
the world—with even the
city’s “veterans” levelling
up. Hong Kong has always
been a great inspiration
from a culinary perspective;
the sustainability angle to
our Roganic event meant
it was great to visit the
city’s markets and draw
inspiration from local
produce such as kuruma
ebi baby shrimp and local
yellow chicken. Meanwhile
at Ando, it was all about
our friendship, which
inspired the co-creation of
an awesome collab dish: the
bak kut teh chawanmushi,
which was so wildly popular
that it’s now on my menu.
Anne-Sophie Pic
The legendary chef behind
France’s Maison Pic
launched Cristal Room by
Anne-Sophie Pic in Hong
Kong last year
Opening a restaurant in
Hong Kong—some 30
years after I last visited—
has been an opportunity to
continue my exploration of
Asia, which holds a special
place in my heart. Asia
has always been a great
source of inspiration for
me; I love its diverse and
dynamic array of flavours,
herbs and spices, which I
reappropriate and interpret
using French culinary
codes to showcase my
vision of Asia. On this trip,
I went to the wet market to
discover more vegetables
and aromatics, met a
wonderful tea supplier and
learned to cook XO sauce
with a Chinese chef; these
kinds of experiences bring
me new insights.
25
Andrew Wong
The chef-owner of London’s
A.Wong visited Duddell’s
for an exclusive dinner
collaboration for its tenth
anniversary in August 2023
I feel like local perceptions
have changed and there’s
a wonderful new energy
within the chef community
in finding ways to reconnect
with traditional Cantonese
classics. One thing that
really stuck with me is
the Cantonese obsession
with the relationship
between food and health.
While Cantonese cuisine
has always been healthy,
this symbiosis hasn’t
always travelled globally
outside Hong Kong. The
flavour combinations of
dried proteins, seafood
and fruits with herbs and
fresh vegetables, together
with mind-bogglingly
intricate techniques, create
an incredible variety of
deliciousness.
Hong Kong’s rich diversity
of food cultures has
always been amazing
to me. On this recent
trip, I noticed greater
use of local produce and
twists on traditional
culture—for instance, the
delicious sea cucumber
spring roll at Wing. The
friendships among the
F&B community left quite
an impression too: not
only that they’re strong
within Hong Kong, but
that they also stretch
across multiple borders
to other Asian countries.
One lovely occasion was Ta
Vie’s three-Michelin-star
celebration; you could feel
the strong bonds within
the community, and the
amount of people that
showed up was amazing,
including many from
overseas. I was honoured
to be among them.
Manu Buffara
Angela Lai
Formerly of Taiwan’s
Tairroir, the 2011 winner
of Asia’s Best Pastry
Chef joined a six-hands
collaboration at Whey
with Barry Quek and
JL Studio’s Jimmy Lim
26
Latin America’s Best
Female Chef 2022 and
founder of her eponymous
restaurant in Brazil
collaborated with Ando’s
Agustin Balbi in June 2023
Queues begin to form
before lunchtime and
continue well after
nightfall, with customers
outside craning their
necks to see the day’s
options through the
windows. No, it’s not a
recent award winner or an
Instagrammable bakery,
but a simple little shop
selling noodles with pork or
duck. I noticed that these
simple restaurants offering
basic meals have become an
unexpected trend in Hong
Kong, a place famous for its
epicurean spirit; traditional
restaurants are on the rise
too. I was also surprised by
the number of international
chefs arriving in the city,
making its gastronomic
scene very lively.
Young Yang
Park Hyatt Shanghai’s
Chinese executive chef
partnered with Grand
Hyatt Hong Kong’s
executive Chinese chef
Chan Hon-Cheong
for a unique culinary
collaboration in
October 2023
Hong Kong chefs are so
dedicated, focused and
meticulous in their quality
control. I’ve always been
a fan of dim sum and was
especially impressed by
One Harbour Road’s char
siu bao. During my time
as a guest chef there, I
watched how the team
skilfully handled the entire
process—from making the
barbecue pork to mixing it
with the homemade sauce,
then crafting the buns in
the morning. On trying to
make a bun myself, I soon
realised that achieving
its perfect half-open-top
look was not as effortless
as it seemed. Such
craftsmanship is worthy of
admiration and learning.
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Kyle & Katina
Connaughton
Pam
Soontornyanakij
The chef-farmer couple
behind California’s
SingleThread Farms
joined forces with Amber’s
Richard Ekkebus for a
sustainability-focused
six-hands dinner in
October 2023
Of course, it was great
seeing both Richard’s
global influences and
local influences on
Amber’s cuisine. We were
also so impressed by the
contemporary takes on
local cuisine done at such a
high level at The Chairman
and Wing—their really
fine work on small details,
the depth of the food
and the techniques used.
The chef-owner behind
Bangkok restaurant Potong
joined forces with Vicky
Lau for a collaboration at
Tate Dining Room in
May 2023
I believe Hong Kong’s
dining scene is constantly
evolving and in recent
years, I’ve seen a growing
focus on sustainability
and a trend towards more
casual and experiential
dining. Personally, I’m
always looking for new
ways to incorporate
heritage into my modern
cooking techniques. On
this trip, I visited Mora on
Upper Lascar Row, where
the city’s antique shops
are located; the sheer
variety of antique objects
and artefacts on display
was truly awe-inspiring. I
was also impressed by the
merchants’ knowledge and
passion, and how old and
Wing’s presentation of
vegetables and use of dried
seafood really interested
and inspired us. But even
the simple dim sum and
casual roast goose we tried
during our trip were of
such high quality and level
of execution. What was
really inspiring, though,
was the camaraderie
between chefs at different
restaurants; there was a
real mutual respect and
admiration that was great
to see. This was evident in
Amber’s kitchen as well—
a blend of locals and chefs
from all over the world
working together in a real
collective harmony.
THE TATLER DINING GUIDE
Thitid “Ton”
Tassanakajohn
The chef-owner of
Thailand’s Le Du opened
his Hong Kong restaurant,
Niras, last year
While Hong Kong’s F&B
industry, like everywhere
else, is facing challenging
times, I can still see the
bright side. Everyone
needs to be focused and
pay attention to what
they believe, but the
city is blooming with
new restaurants, bars
and concepts. The thing
that inspires me most in
Hong Kong is its F&B
community: everyone
always helps each other
and I find that very
touching. Many chefs
helped take me round the
markets, so I could see
and be inspired by local
ingredients; for example,
Vicky Cheng took me
to see different kinds
of dried seafood. Hong
Kong has the best dried
seafood markets in the
world, and it’s something
that’s unique to the
city. Hopefully, one day
I can incorporate these
ingredients at Niras to
create a mix of Thai and
Hong Kong dishes.
new co-exist together.
This provided lots of
inspiration for my new
menu at Potong—I believe
that we can pay respect
to heritage but blend
it with modernity at
the same time. Hong
Kong’s antique districts
are a treasure trove of
inspiration for chefs.
27
Our favourite places for all kinds of
occasions and situations, at a glance
Illustrations by Sindy Lau
28
WWW.TATLERASIA.COM
United
Nations
Lunching on
the Low
Where to sample the further-flung
corners of the world
The best bang for your
buck during the day
Uma Nota Page 253
Roganic Page 247
Sep Page 272
Cruise Page 165
Auor Page 254
Cafe Bau Page 234
Embla Page 251
Moxie Page 244
Chaat Page 161
BluHouse Page 175
Buenos Aires Polo Club Page 252
Ciak In The Kitchen Page 179
Pondi Page 163
Kyoto Joe Page 206
Churchill’s Table Page 276
11 Westside Page 229
Francis West Page 232
Zoku Page 226
Mono Page 230
Veda Page 270
THE TATLER DINING GUIDE
29
30
Meat
Cute
Ocean
Prime
Carnivores will love these
meat-focused restaurants
Where seafood is the name
of the game
The Steak House Page 265
Dolos Page 158
Fireside Page 166
Ronin Page 208
Birdie Page 194
The Praya Page 238
Enishi Page 197
Asaya Kitchen Page 172
Associazione Chianti Page 173
Sushi Haré Page 211
Beefbar Page 260
Lobster Bar & Grill Page 85
Grand Hyatt Steakhouse Page 262
Whisk Page 160
Wagyumafia Page 222
Plaa Page 268
Testina Page 189
Kam Tung Kitchen Page 97
I M Teppanyaki Page 201
Tempura Araki Page 217
WWW.TATLERASIA.COM
Shock and
Awe
Bite-sized
China
Where the interior has
main character energy
Where to sample the diversity of
regional Chinese cuisines
Magistracy Dining Room
The Merchants Page 130
Page 86
The Dining Room Page 181
Cantina Page 176
Arbor Page 250
Estro Page 182
Ami Page 138
Falcone Page 183
Kaen Teppanyaki Page 203
Bo Innovation Page 233
Mott 32 Page 237
THE TATLER DINING GUIDE
Gold Garden Shanghai Cuisine Page 125
Jiangsu Club Page 128
Yong Fu Page 136
The Huaiyang Garden Page 296
Chef Tam’s Seasons Page 278
Xin Rong Ji Page 135
Golden Flower Page 288
The Legacy House Page 101
Liu Yuan Pavilion Page 129
31
Comfort on
a Plate
Cheek to
Cheek
When you just want to be
wrapped up in a food blanket
The places to impress
your date
La Vache Page 263
Octavium Page 186
Fiata Pizza Page 184
Racines Page 152
Posso Page 188
Perla Page 187
The Chinnery Page 84
Belon Page 140
Kamcentre Roast Goose Page 98
Estro Page 182
Sha Tin 18 Page 133
Feuille Page 144
Chesa Page 266
L’Envol Page 147
22 Ships Page 257
Arbor Page 250
The Baker & The Bottleman Page 249
Mosu Page 228
Megan’s Kitchen Page 105
Ta Vie Page 159
32
WWW.TATLERASIA.COM
Girl
Dinner
Hot
Stuff
The best female-led kitchens
in the region
For those who live for
the heat
Jean May Page 153
North Page 294
Tate Dining Room Page 181
Grand Majestic Sichuan Page 126
Enishi Page 197
Deng G Page 124
Ho Lee Fook Page 94
Feng Wei Ju Page 286
Barkada Page 137
New Punjab Club Page 162
Maison ES Page 150
Five Foot Road Page 287
Mora Page 155
China Tang Page 123
Little Bao Page 236
Mian Page 131
Chachawan Page 267
Cafe Malacca Page 255
Saffron Page 311
Samsen Page 269
THE TATLER DINING GUIDE
33
Racine’s signature
roast pigeon
comes with
pigeon liver
and heart
34
Offal, once relegated to the
sidelines of fine dining, is now
back on the menu. In Hong
Kong, five intrepid chefs find
themselves slicing through
culinary conventions to bring
these forgotten cuts into the
limelight once more
By Fontaine Cheng
ffal is not something
new in Chinese cuisine.
From slowly braised
beef tripe to deep-fried
swirls of pig intestine
on sticks, these dishes,
mostly born from
necessity rather than
desire, are rich in flavour and tradition. Yet
for some, offal remains an acquired taste,
often unfairly dismissed as mere scraps
from a more rustic culinary practice. This,
however, is where its allure lies, inviting
connoisseurs and the curious to explore the
depths of its unique heritage.
Recently, as the culinary world has
pivoted towards sustainability and noseto-tail eating, offal has found a new
audience in contemporary restaurants.
Often shrugged off as the less glamorous
bits and bobs of an animal—think organs,
bones, blood and everything else in
between—these once-overlooked offcuts
are finding their way onto menus spanning
a number of cuisines, challenging palates
and perceptions alike.
At the forefront of this in Hong Kong
is Testina, a restaurant named after
the Italian word for “head” to reflect a
philosophy that honours every part of the
animal. Head chef Marco Xodo, who brings
his experience from Trippa, one of Milan’s
finest trattorias, to the city, allows his
passion for offal to thrive on the menu,
where he introduces dishes like homemade
pappardelle with chicken offal ragù, veal
35
tongue with tonnata sauce, charcoal-grilled
beef heart and, when available, sweetbread.
There’s been a generational shift in
attitudes towards offal, observes Xodo.
“I think people stopped eating offal after
the economic boom in the ’50s and ’60s,
and we gradually lost the tradition of
cooking it and having it on our tables. The
new generation views offal as something
weird and undesirable.” Still, the chef is
encouraged by offal’s resurgence and while
he admits that its preparation takes an
incredibly long time—“It is easier to put
a steak or tenderloin on the grill”—he
remains hopeful that “people will open
their minds and try it at least once without
preconceptions”.
Clockwise, from
above: Beef heart,
chicken offal
pappardelle, both
from Testina;
taco lengua
from El Taquero;
chakundar gosht
from Leela
In some cultures, offal is considered
a staple, on par with any other meat,
while others regard it as a delicacy. At El
Taquero, executive chef Alejandro Ramírez
Pérez offers a taste of Mexico with his
taco lengua. “Beef tongue is widely used
in Mexican cuisine,” he notes. Focusing
on traditional cooking techniques while
demonstrating the versatility of Mexican
flavours, he pairs thinly sliced ox tongue,
which has a light flavour and a crispy yet
tender texture, with salsa verde, fresh
coriander and lime. “I just want to bring
this traditional flavour to Hong Kong
diners,” says Pérez.
Similarly, at modern Indian restaurant
Leela, chef-owner Manav Tuli integrates
37
offal into dishes like chakundar gosht,
which eschews the more traditional mutton
for the richness of collagen in oxtail, and a
flavourful bone marrow biryani.
“To respect the animal, which has
given its life to fulfil your hunger, is an
integral part of our belief system,” Tuli
says, highlighting the cultural significance
of offal in Indian cooking. “That’s one of
the reasons that dishes like keema kaleji
(lamb mince and liver) or bheja fry (lamb
brain) are such a big part of the Indian
repertoire.”
According to Tuli, offal is becoming
more popular because “there is more
awareness among the guests regarding
health benefits and the abundance of
nutrients in offal.” Organ meats are highly
nutritious and an excellent protein source;
liver is packed with vitamin A and kidneys
with vitamin B12; while tripe and oxtail
are also rich in collagens. “Also, a lot of
great chefs are creating dishes that are fast
becoming crowd favourites.”
WWW.TATLERASIA.COM
Clockwise, from
left: Enishi’s
shirako gyoza;
Testina’s
namesake pig’s
head; bone
marrow biryani
from Leela
It’s not all health benefits or textural
intrigue, though, as chefs Adrien Castillo
and Romain Dupeyre of Racines illustrate,
presenting offal in a more refined light.
Their signature dish, a roasted pigeon
served with pigeon liver and heart,
alongside foie gras-stuffed baby aubergine,
is an elegant nod to their French roots and
the philosophy of waste not, want not.
“In France, it’s quite common to use
offal in dishes,” says Dupeyre. “It is a
cultural tradition that stems from oldschool recipes where offal would be used
out of necessity to avoid food waste.”
But it’s not all smooth sailing for offal,
in Castillo’s opinion. “I believe that while
offal has been enjoyed and appreciated
by many people, there is a lack of good
restaurants that serve offal dishes in a
high-quality manner,” he says. “This might
be one of the reasons why people tend to
avoid it.”
Despite Hong Kong’s affinity for
Japanese cuisine, the acceptance of offal
THE TATLER DINING GUIDE
at Enishi, led by chef-owner Toru Takano,
isn’t as straightforward as one might
expect. Inspired by dim sum, Takano has
chosen shirako, or fish milt, as a seasonal
highlight for winter, encasing it in a gyoza
wrapper in acknowledgement of its visual
challenges. “Some guests cannot stomach
shirako because it does not look nice, while
some will accept it if it’s inside a gyoza,”
he notes. However, Takano emphasises
that Enishi’s approach isn’t merely about
concealing the ingredient. “We do our
best to have good relationships with our
guests so that we can explain our culture
and culinary traditions.”
In Hong Kong, offal is not just an
ingredient; it’s a symbol of culinary
diversity and innovation. It also serves as
a poignant reminder that no part of the
animal is less noble than another. After
all, it is about respecting the animal you
have decided to eat and how culinary
creativity can overcome all—even the
wobbly bits.
39
40
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A look back at
years of the
Tatler Dining
Guide
On our ruby jubilee,
we’re taking a moment
to appreciate all that has happened
since the first edition of
our Guide was published in 1984,
and how the city and its dining
scene have changed since then
By Gavin Yeung
Photography by Zed Leets
41
The year is 1984.
Leslie Cheung’s hit
pop song Monica
is blaring over the
radio on every street
corner; Donnie
Yen has just made
his acting debut in
martial arts film
Drunken Tai Chi;
Margaret Thatcher is
due to sign the SinoBritish Joint Declaration, sealing Hong
Kong’s fate for the foreseeable future; and
in English bookstores all across the British
colony, a curious new publication is being
carefully placed on shelves. Titled Hong
Kong’s 100 Best Restaurants 1984 in bold
red lettering, it is the very first edition of
what you hold in your hands today, 40 years
in the future.
Hong Kong has transformed almost
beyond recognition in the intervening
decades, with the city weathering
pandemics, social unrest, financial collapse
and more—but if there’s any constant here
beside change, it’s the unending appetite of
its citizens for delicious food: whether it’s ox
tripe or stinky tofu eaten out of polystyrene
bowls, to boundary-pushing fine-dining
assembled from the finest ingredients
around the world. And through it all, the
Tatler Dining Guide has been here for it,
dutifully capturing a snapshot of the dining
scene each year through thick and thin.
Out of the 100 restaurants featured
in that inaugural guide, a surprising 18
have survived to the present day, with the
overwhelming majority found in grand
old hotels like The Peninsula, Mandarin
Oriental, Kowloon Shangri-La and the
original Regent—think Gaddi’s, Mandarin
Grill and Shang Palace; while many in the
remainder have evolved into multi-venue
brands such as Jade Garden, Tsui Hang
Village and (the monumental, the eternal)
Spaghetti House. Meanwhile, standalone
restaurants like Amigo, Yung Kee and
Fook Lam Moon have survived against the
overwhelming odds by sticking to their
principles. Of Amigo, the 1984 review reads:
“Even the loos show great opulence!”
Aside from noting which restaurants are
still around, reading through old editions
of the Best Restaurants Guide (as it was
then known) is also a curious exercise in
shifting tastes amid the historic events
of yesteryear. In the 1997 guide, which
was produced against the backdrop of a
monumental power shift in Government
House, Liam Parker wrote: “When dining
out in Hong Kong, it is difficult to look
out of place; it is harder still to feel out of
mode. Taipans still drop into late-night dai
pai dongs after closing gigantic deals, and
freelance nobodies chalk up five-course
‘entertainment’ bills to deduct against
taxes.”
As Hongkongers began reacquainting
themselves with mainland China, the
2000 edition featured a concise guide to
restaurants in Shenzhen, from an Islamic
restaurant operated by Chinese Muslims
from Qinghai, to a “vast, ostentatious” Chiu
Chow restaurant featuring a “quasi-erotic”
theme, where an in-house troupe of female
42
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The many forms
that the Tatler
Dining Guide has
taken since 1984
dancers would discard their garments on
an extendable stage in the bar room. Writes
Roger Cave: “Hong Kong gourmets who
cross the bridge to sample the authentic
regional cuisine visit for one principal
reason: cost. Prices are considerably lower
than in Hong Kong. Little English is spoken,
but, for the most part, the welcome is warm.”
Clearly, some things just never change.
Frequently found in the editions
published in the ’90s through to the 2010s
are quaint maps of key dining districts like
Central, Wan Chai and Tsim Sha Tsui—
remember, this was a period before Google
Maps—as well as coupons in the back
of each book that you could cut out and
present on your next meal out for a modest
discount. The restaurant details for each
venue also reflect the social mores at the
time, detailing whether the establishment
used MSG in their cooking and, up until
the mid-2000s, whether cigars or pipes were
allowed in the dining area. And, before
the advent of search engines, a glossary of
food terms was de rigeur, listing out the
meaning of everything from mi krob (Thai
crispy noodles) to Mulligatawny (Indian
spicy bean soup).
It’s heartening, too, to reach back
through the years and find the leaders of
our F&B scene today just getting their
start in our pages. In 2010, a feature on
the advent of molecular mixology detailed
the penchant of Antonio Lai, then-resident
THE TATLER DINING GUIDE
barman of Nordic restaurant Finds, for
using artificial, berry-flavoured caviar and
Earl Grey foam in his cocktails—Lai would
combine these techniques in the Earl Grey
Caviar Martini when he opened Quinary
in 2012. In the same edition, Gregoire
Michaud, then the pastry chef at Four
Seasons, peeks out from an advertorial on
Movenpick ice cream. Today, of course,
he runs a successful pastry empire in the
form of Bakehouse.
Which restaurants will still be featured
in the Tatler Dining Guide of 2064, and
what might readers of the future find
charming about how we were dining out in
2024? Right now, it’s anyone’s guess—but
as long as people still find comfort in food,
and Hong Kong is still able to provide the
cornucopia of cuisines that it is famed for,
we’ll still keep on eating, drinking, writing
about it all, and finding only the best for
you to experience. Here’s to another four
decades of the Tatler Dining Guide!
Restaurants from the 1984 Guide
that are still with us today
Amigo
Jade Garden
Peking Garden
Chesa
La Taverna
Shang Palace
Fook Lam Moon
Lai Ching Heen
Spaghetti House
Gaddi’s
Mandarin Grill
The Steak House
Hugo’s
Mistral
Tsui Hang Village
Jimmy’s Kitchen
Nadaman
Yung Kee
43
Luxury Chinese
produce is making
a comeback in a
way that hasn’t
been possible for
generations, as
terroir, tradition
and logistics
come together to
thoroughly reinvent
the culinary
landscape across
the vast country
By Johannes Pong
44
Fresh, domestically
grown ingredients galore
at INT in Shanghai
A
nyone with picky grandparents
of a certain leisurely class
who left Guangzhou for Hong
Kong would have heard the
common refrain: “This choy
sum has no taste!” Or the
recurring “This chicken has no chicken
flavour!” If your grandparents were from
Shanghai, multiply the culinary complaints
by a factor of ten.
Sure, luxury dried Chinese food products
like abalone, sea cucumber, fish maw
and bird’s nest are part and parcel of the
repertoire of every Chinese restaurant worth
its soy sauce. But as I’ve witnessed in postpandemic China, even more quotidian,
domestically grown ingredients are making
a comeback after decades of neglect, with
new cultivars outstripping Japanese produce
and contending directly with European
ingredients.
During a trip to celebrate Rosewood
Guangzhou’s fourth anniversary, Doctor
Henry Cheng Kar-shun, the patriarch of the
New World Development empire, insisted
that we stop by Foshan Golf Club for lunch
before returning to Hong Kong. He wanted
us to check out Chen Xiaolong, one of his
favourite chefs from the Shunde region of
Guangdong province. In a private dining
room overlooking rolling green lawns and a
lake, Chef Chen brought out that minimalist
Cantonese classic: sliced, white chicken,
simply poached and subsequently submerged
in an ice bath for ideal succulence and
crispness.
It was the famed kuaifa gai, the organic
“sunflower chicken” which I’ve heard my
grandparents wax poetic about. The plump
birds live in sunflower fields, feeding only
on sunflower seeds and leaves. When
the flowers start to wilt, farmers cut up
the flower heads and mix them with the
leaves for the chickens to eat. Just as freerange Iberian pigs are deeply rooted in
the Mediterranean ecosystem, feeding
predominantly on acorns in the dehesa
(sparse oak forests) and acquiring a distinct
flavour, the sunflower chicken’s diet of acidrich oleic and linoleic oils from sunflowers
gives the Cantonese bird its signature crisp
yellow skin and bones.
Chef Chen confidently tells the servers
to hold the accompanying purée of ginger
and spring onion. “I want them all to taste
the chicken first—as it is.” We took a bite
46
A meal at Ensue in
Shenzhen begins with
a map of Guangdong
province, where each
ingredient is traced to
its origin
and gasped. It was full of that “chicken
flavour” sorely missed by our ancestors
when they left Guangdong and settled for
subpar poultry in Hong Kong. We were
instructed to bite into and nibble on its
brittle bone. The umami emanating from
within was unbelievable. Chef Chen had
merely poached the chicken in mineral
water for 15 minutes, sans salt. All that
profound flavour really was from the
chicken itself. Nobody bothered with the
ginger spring onion dip afterwards.
Next was a bowl of chilled bitter gourd
on ice, specifically Dading “Big Top” bitter
gourds from Tanbian Village in Foshan. Its
higher sugar content results in sweeter,
crunchier melons (reputedly more potent
at reducing internal heat). They’re picked at
five in the morning and sent immediately
to restaurants nearby. Chef Chen had
sliced, blanched and marinated them in
iced lemongrass water. Tender but crisp,
they immediately trumped Taiwanese or
Okinawan bitter gourds to my mind.
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A bubbling claypot came out with stewed
beef brisket and Chinese radishes from the
district of Gaoming, also in Foshan. Everyone
gasped again after a bite. Brisket is always
satisfying, but the sweet crystalline chunks
of melt-in-your-mouth radish, lacking any
fibrous strands, truly stole the show. Perhaps
the quality lard and tallow helped with its
unctuousness, but the buttery radish was
clearly the star. Imagine that this doesn’t
even qualify as one of the “Four Greats of
Gaoming” (the local variety of rice, ginger,
kudzu and a species of black goose).
Gaoming was settled about 4,000 years
ago. The temperate climate, ample rainfall
and fertile Foshan soil created a radish that
tasted superior to any heirloom Japanese
daikon, even the Shogoin cultivar from
northern Kyoto where the heavy snowfall
allegedly produces the mildest of flavours.
Different philosophies, I suppose, but I
believe Japanese chefs would go gaga for a
Gaoming radish in oden if they could ever get
their hands on one.
THE TATLER DINING GUIDE
I’ve always said that China is like East
Asia’s Roman Empire, except that it never
splintered off into different European
nations, instead remaining as one giant
political entity. The country has been
forecast to become the world’s largest
economy by 2030, and for now, China has
just surpassed the EU. Geographically, China
is as vast as Europe, and I can only focus on
the first-tier cities in the south in this story.
What’s changed the culinary narrative is
China’s efficient modern transport system,
where quality ingredients from all over the
country can now be transported across the
country at relatively low costs that don’t
break the bank, and with breakneck speed
and efficiency.
It’s a fruitful and felicitous combination
of Chinese pragmatism and obsession with
good eating. It’s as if one can get the best
Ibérico or Parma ham, or a fine Comté or
fresh French artichokes in London without
paying cutthroat London prices—or having
access to fresh affordable Portuguese seafood
from the Atlantic in Poland.
Seasonality is obviously de rigueur in
the world of gastronomy, but according
to Chinese culinary culture, it’s not just a
suggestion but the law. Seasonal foods are
“commanded by time” (shiling) in Chinese,
and the saying “bù shí bù shí” (not in season,
don’t eat it) is a firm reminder that the
finest produce has to be relished in delicious
harmony with the season according to the
agricultural lunar calendar.
During the late summer, all sorts of
fungi from Yunnan arrive in major cities
all over China. In Shanghai and Hangzhou,
I came across many dishes featuring the
intensely savoury and chewy ganba fungus
(Thelephora ganbajun). This species, found
only in the soils under pine trees in Yunnan,
displays a pleasantly pungent aroma and
flavour of concentrated pine.
I savoured a simple filigréed stir-fry of
ganba with assorted fungi at Hangzhou
House (on Amanfayun grounds but not
affiliated with the hotel), which serves rustic
yet refined farmhouse-style cooking. And
at INT, a fun neo-bistro and natural wine
bar in Shanghai, we were served moreish
chicken wings stuffed with ganba fungus
and duck liver, as well as a piping hot pizza of
pine mushrooms (more popularly known by
their Japanese moniker, matsutake) and the
deeply fragrant ganba.
47
Perhaps no other high-end restaurant
better pays tribute to quality Chinese
produce as the sexy and sensibly progressive
Ensue on the 40th floor of Futian
Shangri-La in Shenzhen. Chef Christopher
Kostow, awarded three Michelin stars
while at Meadowood, California, initiated
tasting menus that fused a farm-to-table
ethos with premium local ingredients from
Guangdong, like 120-day-old Qingyuan
chicken (the other famous Cantonese
chicken) baked in sourdough. The
restaurant has since expanded to showcase
ingredients from all over the country. A map
of China is displayed ceremoniously when
the canapés come out, educating diners
by highlighting the bounty from various
regions of China.
Every three months, a different kitchen
team embarks on an ingredient-sourcing
excursion. Olive oil from Chengdu, flour
from Beijing, Wagyu from Dalian, cacao
from Hainan—the list goes on. Sous chef
Mung Lam Ng and her team ferment their
own soy sauce and garum with leftover
sourdough, churn butter from Cantonese
water buffalo milk, and create vinegars from
lychee, peach and plum, and seasonally with
Chinese waxberries (yangmei; Myrica rub)
and watermelon. Ensue’s winter menu also
featured a Yunnan truffle shio koji.
Yunnan has cultivated truffle for years,
but in 2019, its farmers began to cultivate
avocado and supply it to Ensue. Don’t expect
hipster avocado toast at a restaurant inspired
by Napa; the quintessential Californian
ingredient is sliced thinly and paired with
steamed whiting, topped with a cream of
fish maw and Chinese caviar. Hearts of
palm and black-skinned radishes are also
produced by a Yunnan farm exclusively for
the restaurant.
While spicy Sichuan cooking still reigns
supreme outside of China (and in much of
China too), the “it” cuisine among Chinese
foodies seems to be Chaozhou (also known
Clockwise,
from top:
Rice cooker
baked
pigeon from
Rosewood
Guangzhou;
steamed whiting
at Ensue; fresh
crown conches from
Shantou at Amazing
Chinese Cuisine
48
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as Chiuchow or Teochew) at the moment.
Like Cantonese cuisine, it is seafood-driven
and delicately rendered, yet the Chaozhou
approach to cooking packs more of a punch
with its flavour profiles. It suits the modern
Chinese palate and aligns with the overall
trend for healthier eating, being less heavyhanded in the use of oils, chillies and spices.
The coastal Chaoshan area (Chaozhou,
Shantou and Shanwei) in the eastern part
of Guangdong keeps very distinct culinary
traditions. The fisherfolk have always
enjoyed raw marinated seafood—“Chiuchow
ceviche” as I call it—and steamed fish
and crabs served chilled. When they
started immigrating to Southeast Asia and
dominating the dried seafood and bird’s nest
trade, refined versions of Chaozhou cuisine
began to develop.
In Guangzhou, the place to be for
late-night supper is Boss Zhou, a modern
Chaoshan bistro playing rock and blues
but offering traditional raw marinated
crabs, clams, conch and whelks paired with
congee. The “Zhou” in the English name
THE TATLER DINING GUIDE
refers to congee, as well as proprietor
Nathan Chow’s last name, I gather. His
family have always been fisherfolk and
he gets the choicest catch from Shanwei,
300 kilometres from Guangzhou.
I’ve never come across a congee
coloured a shade of dark mocha before.
Chow reveals that it’s made using chaipo,
the humble Chaoshan-style preserved
radish that’s usually diced and tossed into
omelettes, quick congees or fried rice for the
flavour and crunch. But the ones he uses
for his rice porridge are aged for more than
20 years. The oils of a glossy, black vintage
chaipo dye the rice a chocolate colour and
impart a deep umami.
In Shanghai, the first Michelin-starred
Chaozhou restaurant, Amazing Chinese
Cuisine, serves high-end contemporary
Chaoshan fine dining. Uncompromising in
quality and in his adherence to Chaoshan
culinary traditions, chef-owner Du Jianqing
sends weekly requests for the famed Puning
tofu produced by a couple in the town of
Puning on the west rim of Chaoshan Plain.
The fresh artisanal beancurd is transported
every week, via truck from Guangdong to
Shanghai.
When I asked about which luxury
ingredient was causing a stir at the
moment, everyone, from Du to Bill Feng
of Rosewood Guangzhou’s Lingnan House
to Mike Liu, the restaurant manager
at Ensue, seemed to mention the fresh
crown conches, giant sea snails from the
Chaoshan area. Indeed, it’s currently one
of the most expensive seafood items in
China. Sun-dried conch has always been
one of those dried seafood mainstays for
Cantonese tonic soups, but fresh Chaoshan
conch exhibits a perky, chewy crunch with
a delicate, briny sweetness. Such a clean,
premium ingredient does not ask for much
culinary conversion—it’s either served raw
as sashimi, grilled over open fire or swiftly
stir-fried.
Once upon a time, only the ultra-rich
and powerful like the imperial consort
Yang Guifei could get fresh lychees from
Guangdong transported to Xi’an for her
pleasure. Nowadays, first-rate seasonal
produce from all over China can be enjoyed
by most well-to-do urban Chinese in
the first-tier cities. China’s sophisticated
gastronomic heritage is resuming after
almost a century of slumber.
49
In 2024, we’ve made significant
changes to the way the Tatler
Dining Guide is assembled, for a
more equitable representation of
Hong Kong and Macau’s vibrant
dining scene
T
his year, the Tatler
Dining Guide has
taken on a whole new
format by including more
restaurants and more input
from our panellists. Rather
than sending individual
reviewers to restaurants
for physical reviews, our
panel of industry leaders and
tastemakers were responsible
for nominating and voting to
help us arrive at this year’s
Top 20 lists for Hong Kong
and Macau, a collection of
the year’s most interesting,
IMAGES GETTY IMAGES
How
We Do It
impactful and inspiring
restaurants. The same panel
also helped us determine the
winners for the Best of the
Year Awards. Experiences
from our panel contributed
towards our assessments of
the restaurants listed in the
guide.
This has resulted in a
growth in the breadth and
diversity of restaurants
featured in our guide; and
more importantly, it has
allowed us to expand our
scope to cover many new
markets across the region as
we prepare to introduce the
Tatler Best of Asia awards
programme, our definitive
list of the 100 top restaurants
to visit, and the movers and
shakers making a difference
in dining culture writ large.
Stay tuned to TatlerAsia.com
to view the full list when it is
unveiled later this year.
TATLER DINING
Best of the Year Awards
Chef of the Year
Vicky Cheng
Under Vicky Cheng’s leadership, VEA and
Wing are realms where the ordinary becomes
extraordinary. Each visit brings complex
narratives to the table, brilliantly celebrating
Chinese heritage with an exciting freshness.
Sure, Cheng boasts skill, experience and a
creative flair that’s hard to match, but it’s
his profound reverence for every ingredient,
along with his relentless drive and work
ethic, that has propelled him to culinary
acclaim. This fervour overflows onto his
Instagram, where he champions local,
seasonal and often overlooked ingredients.
Demonstrating that there’s more to success
than talent alone, Cheng’s collaboration
with a local charity and the creation of the
Elizabeth Nutritional Fund see him using
his platform to give back, particularly in
supporting underprivileged children.
52
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Best Service
Wing
In the world of gastronomy, service stands
as the cornerstone for all restaurants, but
even more so at fine-dining establishments.
Wing does this effortlessly—sweeping
diners off their feet with its unparalleled
service. The staff, not only friendly but
astutely intuitive, have mastered the art of
anticipation. They divulge the intricacies of
each dish, offering a glimpse into the chef’s
craftsmanship, and the thoughtful touch
of pairing dishes with premium Chinese
tea underscores the meticulous attention
to detail that sets Wing apart. The essence
of teamwork permeates throughout, acting
as the secret sauce that positions this
restaurant at the apex of hospitality.
THE TATLER DINING GUIDE
53
Rising Star Award
Joris Rousseau, Feuille
To successfully pull off a cuisine as exacting
as plant-forward French fare, in a city far
away from the parent restaurant and its
founder, requires a chef who is equally
exacting in their approach, which David
Toutain seems to have found in executive
chef Joris Rousseau for his Hong Kong
outpost, Feuille. A former sous chef at
54
Yannick Alléno’s Cheval Blanc Courchevel
and Pavillon Ledoyen, Rousseau’s cooking
has earned praise for its inventiveness,
with the Frenchman iterating upon dishes
using local produce as the seasons change,
all the while keeping in line with Toutain’s
sustainability-minded ethos.
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Local Champion
Danny Yip, The Chairman
Danny Yip is no stranger to our pages—
indeed, he’s not even a stranger to the Local
Champion award, which he last won in 2022.
The reasons for which he’s been recognised
for this year’s honour remain the same:
championing Cantonese cuisine in entirely
creative, entirely unexpected ways, and
elevating the standing of Hong Kong’s food
culture on a global stage. It’s no wonder,
THE TATLER DINING GUIDE
then, that The Chairman has become a de
facto stop on every chef’s visit to the 852.
Never one to rest on his laurels, Yip stepped
out of his own comfort zone in the past year
through four-hands collaborations with
the likes of Sézanne, Le Beaujour and 102
House, exploring the magic that happens at
the intersection of Cantonese gastronomy
and the rest of the world.
55
Best New Restaurant
Feuille
In a city where the green tendrils of
sustainable dining are yet to fully
take root, this nature-inspired French
restaurant has blossomed. Feuille, chef
David Toutain’s first foray outside his
native France, is piloted with finesse by
executive chef Joris Rousseau. The menu
makes use of locally grown produce along
56
with ethically sourced meat and seafood
in dishes that never fail to astonish,
delivering fresh, robust and sometimes
unexpected flavours. It’s a toast to nature’s
bounty, a celebration we hadn’t known
was absent from our lives, but now, having
tasted its vibrant flavours, find ourselves
unable to forsake.
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Best Pastry Chef
Fabio Bardi, Estro
Fabio Bardi, the creative talent behind
Estro’s desserts, breads and pastries, has
been turning heads and captivating taste
buds with his inventive reinterpretation
of Italian classics. Blending tradition with
global inspiration, his approach brings
together the rich flavours of his native Italy
THE TATLER DINING GUIDE
and the diverse cultures he’s encountered,
resulting in creations that are as delectable
to taste as they are striking to behold. Each
bread basket is an irresistible siren call, and
his pistachio gelato has become the stuff of
legend, garnering a fervent and dedicated
following.
57
Best Interior Design
Kaen Teppanyaki
Forty-Five, the multivenue dining
destination found atop Gloucester House
in Central, is veteran F&B interior
designer Sean Dix’s most ambitious
project to date, and among its five
venues, Kaen Teppanyaki is the best
showcase of Dix’s well-honed repertoire
of design techniques, rounded corners
and all. There’s a restrained luxury here
in line with Zen tenets—flamed granite
and hinoki timber recall Japanese
rock gardens, giving the theatre of
teppanyaki a sense of gravitas without
the sombreness. Adorable sculptures
and plateware by Japanese artist En
Iwamura add cheeky levity to the dining
experience, assuring diners to not take
themselves too seriously.
58
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Best Sommelier
Carlito Chiu, Ando
This dapper wine director is always
thirsty for knowledge and discovering
underappreciated producers—the reason,
perhaps, behind his stellar picks for the
wine programme at Ando. The synergy
between Chiu and Ando’s chef-founder
Agustin Balbi is second to none, with
the Hong Kong-raised sommelier having
worked beside the Argentinian since the
days of Haku. It’s such that his pairings
always hit the spot with a menu that lies
somewhere between Spain and Japan—
a combination of flavours that is sure to
test the mettle of any sommelier, yet Chiu
handles the challenge with aplomb, with
a wine list that champions everything
from umami-rich cult Japanese wines to
promising vineyards in China.
THE
59
TA
Hong Kong Top 20
Amber
Having steered the Amber ship for 19
years now, culinary director Richard
Ekkebus isn’t content with just cooking
haute cuisine anymore, or even taking
fine-dining into its next chapter of
dairy-free gastronomy—as he did with
the restaurant’s total revamp in 2019.
Last year, the Dutch native girded
Amber’s reputation as a centre for talent
cultivation by way of a blockbuster
16-hands dinner that brought back the
THE TATLER DINING GUIDE
restaurant’s alumni from across the
globe. This was followed shortly by a
sustainability-minded collaboration with
SingleThread Farms in California, which
coincided with Amber’s own release of
a lychee beer made using surplus local
fruit. For all the criticisms of fine dining
as being lavish and frivolous, just look to
Amber for proof that the pursuit can also
be a vehicle for positive change.
61
The Chairman
With a culinary narrative
deeply connected to its
Cantonese roots, it’s no
wonder that The Chairman
is so well-loved in Hong
Kong—making an online
reservation here requires
the swiftest of fingers
whenever they’re made
available. Under the
stewardship of restaurateur
Danny Yip and the prowess
of chef Kwok KeungTung, the restaurant
continues to advance as
it unearths more local or
forgotten ingredients, and
collaborates with the likes
of Sézanne in Tokyo and
102 House in Shanghai.
The restaurant’s global
acclaim is well-deserved,
but its heart and home are
undeniably in this city,
making it a source of pride
and a treasured dining
experience for us all.
Mono
Crowned Tatler Dining’s
Restaurant of the Year and
bearer of the Best Service
award in 2023, Mono
continues to be a winning
dining destination in
Hong Kong. Chef Ricardo
Chaneton leads the charge
as a true ambassador of
Latin American cuisine,
constantly innovating
while simultaneously
contributing to the global
culinary dialogue with
singular verve. Whether
it’s the chocolate they
make from scratch using
Ecuadorian cacao pods, the
ever-popular sourdough
workshops, or the overseas
collaborations with Toyo
Eatery from the Philippines
and Meta from Singapore,
Mono relishes in its unique
position in Asia.
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Testina
Testina has been an understated,
dependable favourite among the city’s
gourmands since it opened at the
beginning of 2022, and its first entry
into our Tatler Dining 20 list marks
two years of continual refinement of
its wheelhouse—namely Italian noseto-tail cuisine. With Hong Kong’s
borders opening up, chef Marco Xodo
THE TATLER DINING GUIDE
has welcomed Diego Rossi and Pietro
Caroli, the founders of parent restaurant
Trippa Milano, alongside a host of other
prominent Italian chefs like Matteo Fontana
of Da Vittorio Saigon and Federico Sisti
of Frangente Milano. In doing so, Testina
has categorically proven that offal deserves
its place among other fine ingredients on
white tablecloths around the city.
63
Caprice
A bastion of French fine
dining in Hong Kong,
Caprice consistently graces
the Tatler Dining 20 list.
Guided by the culinary
brilliance of chef Guillaume
Galliot, it turns special
occasions into memorable
feasts, leaving diners
longing for more reasons to
celebrate. The experience is
heightened by a wine and
cheese selection that are
every connoisseur’s dream.
Last year, Galliot brought
Caprice’s cuisine to Tatler
Dining Kitchen alongside
chef Vicky Cheng, while
this year saw the restaurant
celebrate Galliot’s 20th
anniversary in Asia with
a gastronomic jubilee
featuring Julien Royer,
Thitid “Ton” Tassanakajohn,
and Bruno Verjus.
VEA
At VEA, chef-proprietor
Vicky Cheng approaches
the study of FrenchChinese cuisine with
similar conviction and zeal
as when the restaurant
first opened in 2015—
except in 2024, he has
the added benefit of
nine years of experience
at its helm, making
possible such flashes
of genius as geoduck
paired with zucchini
and lemon verbena,
and aged preserved
turnip accompanied by
Noirmoutier potato and
black truffle. There’s a
sentimentality to the
menus here: if you need
convincing, just look for
how guests’ faces light
up at the sight of the
traditional candy and
coconut wrap, presented
hawker-style.
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Hansik Goo
Chaat
Now in its fourth year, Hansik Goo
continues to exemplify excellence in
modern Korean cuisine, seamlessly
navigating its latest transition from
head chef Steve Lee to Park SeungHun without missing a beat. This isn’t
just about maintaining standards; it’s
about setting them. The cuisine, which
is consistently executed with precision
and elegance, continues to evolve—as
evidenced by the third iteration of its
signature samgye risotto—and beckons
us to return time and again.
Chaat may be under new leadership in the
kitchen, with chefs Gaurav Kuthari and
Dhiraj Kumar taking over the helm from
our 2022 Chef of the Year, Manav Tuli, but
a table here remains one of the hardest to
snag in the city—a true sign of the high
standards implemented across the board.
Kuthari and Kumar haven’t rested on their
laurels: new additions to the menu, like the
melt-in-your-mouth lehsuni salmon tikka
and the lamb chop nihari, are sure to win
new fans over. We’re excited to see what
Chaat’s next chapter holds.
Estro
New Punjab Club
Dismiss any preconceived notions of what
an Italian restaurant should be before
stepping into Estro. Here, chef Antimo
Maria Merone reimagines his Neapolitan
heritage with a creativity that borders
on sorcery, especially when it comes to
pasta and seafood which, much like the
restaurant itself, are a visual spectacle.
An awardee in the Tatler Dining 20 list for
two consecutive years, Estro elevated its
game last year through collaborations with
London’s Da Terra and Tokyo’s Bulgari Il
Ristorante Luca Fantin, reinforcing its
status as a purveyor of unique culinary
experiences in Hong Kong.
The boisterous flavours of the Punjab
abound at this deeply personal restaurant
to Black Sheep founder Syed Asim
Hussain, whose roots trace back to the
region. Chef Palash Mitra does a fine
job of staying true to Punjabi flavours
while at the same time daring to venture
into unfamiliar territory, as he did with
a Canto-Indian crossover with ArChan
Chan of Ho Lee Fook at last year’s
edition of Tatler Dining Kitchen. Other
collaborations saw Mitra invite New York’s
Dhamaka to Hong Kong, as well as flying
over to London to cook at Carousel. A love
of spice, it seems, knows no borders.
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Man Ho Chinese Restaurant
In the realm of fine Chinese cuisine,
Man Ho is as a steadfast ally, promising
a reassuringly excellent experience time
after time. Under the guidance and
mastery of chef Jayson Tang, traditional
techniques and recipes are honoured,
showcasing a deep respect for authentic
flavours as he fervently explores new
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culinary territories. Collaborations with
esteemed chefs including Chan Siu-kei and
innovative minds like ArChan Chan from
Ho Lee Fook, have played a pivotal role in
elevating the restaurant’s cuisine further,
as it continues to celebrate Chinese
ingredients and reimagine Cantonese
classics most deliciously.
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Wing
With a deep respect for
Chinese culinary traditions,
chef Vicky Cheng shines
as an innovative spark and
a masterful interpreter of
classics, skillfully crafting
dishes that embody the
enduring elegance of
Cantonese cuisine. At Wing,
Cheng celebrates Chinese
ingredients in all its glory,
with standout creations
including homemade
century eggs with oysters
and chilli sauce, and a
crispy sea cucumber spring
roll. His commitment to
Cantonese cuisine extends
beyond his kitchen, having
collaborated with Mosu in
Seoul to fuse Korean and
Chinese flavours, and with
Gaggan Anand in Bangkok,
further expanding the
horizons of Cantonese
cuisine.
Whey
Barry Quek treads a fine
line when it comes to
balancing the punchy
flavours of his native
Singapore with the
nuances of the cuisine
of Scandinavia, where
he trained; and he does
so with grace, making
Whey one of our panel’s
favourites in this past
year. In addition to
this expert blending
of influences, Quek
continues to champion
local ingredients in an
homage to Hong Kong’s
wealth of quality produce
in dishes like threadfin
with potato mousse and
coconut XO, and threeyellow chicken done three
ways. We keenly await the
culture-spanning plates
he’s due to cook up in the
months ahead.
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Magistracy
Dining Room
For that priceless feeling
of being spirited away to
another era, many things
have to come together in
perfect unison: the setting,
the service, the food and
the details. Magistracy
Dining Room, the jewel in
the crown of Black Sheep
Restaurants, gets this right,
foremost thanks to its aweinspiring setting in the
grandiose courtroom of the
former Central Magistracy
in Tai Kwun. And don’t be
fooled by the seemingly
traditional British cuisine
on offer here: executive chef
Matthew Kirkley brings
his expertise and eye for
precision to age-old recipes
to elevate them to a higher
plane altogether.
Arcane
Shane Osborn’s flagship
restaurant isn’t the
flashiest or the most
assertive, but that’s
because it doesn’t need to
be. His culinary ethos at
Arcane is quietly confident,
built up over the course of
a decade this year, centred
around the core tenets of
freshness, sustainability
and unpretentious
flavours. Arcane has
cultivated a coterie of
regulars, but remains as
approachable to first-time
diners as ever, slowly but
surely converting them
to the beat of locavore
cuisine. “As consumers,”
Osborn says, “we all have
the power to affect change.
And it starts with what you
choose.”
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Tate Dining Room
Ho Lee Fook
There are a number of self-proclaimed
French-Chinese restaurants in Hong
Kong, but few are able to execute with
the same finesse as Vicky Lau at Tate
Dining Room. An artful eye and a
steady hand are the secrets behind Lau’s
fanciful creations, which include a tofu
orb encasing fresh crab and caviar, and
the signature pigeon pithivier. Wine
pairings are perfectly matched to the
lightness of the cooking here, with each
meal presenting a nuanced portrait of
femininity expressed through the medium
of food.
Settling into her third year in the role
of head chef, ArChan Chan’s growing
confidence at the helm of Ho Lee Fook is
becoming ever more apparent. Cue a riot
of colours, smells and flavours in Chan's
masterful interpretation of Cantonese
cuisine, replete with the requisite amounts
of wok hei, or breath of the wok, especially
in dishes like Chan’s signature stir-fry king.
The excellent dim sum brunch on weekends
also showcases the breadth of expertise
readily available in the kitchen. Meanwhile,
boisterous service and punchy interiors
consistently make the tables here some of
the hardest to book in the city.
Arbor
Neighborhood
Finnish chef Eric Räty plays a fascinating
game of culinary Twister at Arbor, deftly
blending Nordic and Japanese cuisines
with creativity and meticulous precision.
Expect to be wooed by multicourse
tasting menus, where Nordic sushi meets
a show-stopping pigeon dish, and brioche
so fluffy that it practically levitates.
Räty’s interest for Asian cuisines has also
sparked collaborations with esteemed
establishments such as Tokyo’s Hommage
and Osaka’s La Cime, positioning Arbor at
a pivotal point where cultures converge to
create something extraordinary.
Chef-restaurateur David Lai isn’t one
for playing it safe. His menu is a daily
carousel of surprises—think homemade
aged bottarga with persimmon or
Chiuchow marinated foie gras with pickled
onions. Yet amidst these flights of fancy,
the salt-baked chicken with rice remains
a comforting constant. This year, Lai’s
collaboration with JL Studio’s Jimmy Lim
showcased how the finesse of fine dining
can wonderfully match the ease of a bistro.
At Neighborhood, each dish feels like a
foray into uncharted territory, thrilling for
both chef and diner alike.
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Andō
Restaurant of the Year,
Tatler Dining 20
There’s storytelling, and then there’s
Andō, a restaurant where tales are not
simply told but savoured. Here, chef and
co-founder Agustin Balbi weaves his
life’s journey into a menu, steered by
his Spanish and Argentine heritage and
Japanese precision trained over years in
Tokyo’s finest restaurants. Andō’s third
year sees it perfecting this blend, in which
Balbi’s mastery and innovation show no
signs of slowing down.
The service here mirrors the quality
of food, with a wine programme expertly
tailored by wine whisperer Carlito Chiu,
featuring both hidden gems and renowned
labels. This extends to Andō’s culinary
collaborations, drawing in top talents
from Shenzhen, Tokyo, Singapore, Brazil
and beyond for events that solidify its
status as one of Hong Kong’s most
coveted dining destinations.
But Andō’s story isn’t just about what’s
on the plate. Its partnership with charity
group More Good reflects a deeper,
community-focused spirit, demonstrating
that this restaurant is where you can
partake in a story that spans continents,
cultures and cuisines—each dish a pageturner in its own delicious narrative.
THE TATLER DINING GUIDE
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TA
Chef Tam’s Seasons
Certainly one of Macau’s most forwardthinking Chinese restaurants is the
newest venture of culinary heavyweight
Tam Kwok-Fung, where the 24 solar terms
of the traditional Chinese calendar inform
THE TATLER DINING GUIDE
the ever-changing menu. Indeed, no visit
will ever yield the same experience—so
frequent are the hyper-seasonal updates
that mark this restaurant as a hotbed of
innovation.
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The
Huaiyang
Garden
Founded by revered
Chinese chef Zhou
Xiaoyan, The Huaiyang
Garden hones in on its
namesake cuisine—
which originates from
Jiangsu province and
is known for its skilled
use of vinegar and
knifework—to much
aplomb. Under the
direction of head chef
Xiao Fei, the restaurant
explores the possibilities
of Huaiyang cuisine as
presented in a tasting
menu, with the seasons
of China’s midwestern
coast providing ample
inspiration for Xiao
to apply his precise
technique in an ode to
the region’s culinary
bounty.
Pin Yue
Xuan
The pursuit of
balance is not
merely a culinary
ambition at Pin Yue
Xuan—it’s the very
essence of the dining
experience. From
bespoke teapots of
premium Chinese
teas to a remarkable
wine selection,
every detail is
curated to achieve
harmony. Chef
Darren Cheung’s
international
perspective on
Cantonese classics
further enhances
this equilibrium,
ensuring a highly
personal encounter
with the vibrant
flavours of Cantonese
cuisine.
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Five Foot
Road
Don’t expect
protoypically fiery
Sichuanese cuisine
at Five Foot Road;
instead, the milder
flavours of Chengdu
reign supreme
here thanks to the
nuanced cooking
of chef de cuisine
Yang Dengquan.
Signature dishes
oscillate between
tradition and
trompe l’oeil, while
spice is handled
beautifully in all
its forms. No meal
here is complete
without a tea dance
performance with
the tea master and
her impressively
elongated teapot.
Yí
In Macau, few
restaurants match
Yí in captivating
with both cuisine
and ambience.
The contemporary
dining room,
boasting
panoramic views
and sophisticated
design, is a
visual delight.
The cuisine,
perpetually
featuring
premium seasonal
ingredients,
is artfully
presented, offering
a luxuriously
immersive and
intimate culinary
affair that lingers
in memory.
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Lai Heen
Guincho a Galera
Celebrated for its innovative take on
Cantonese cuisine, Lai Heen’s cuisine is
a showcase of wonderful craftsmanship,
with revamps on classics that inject
dishes with new vitality. Complemented
by exemplary service, the restaurant
orchestrates a truly exquisite experience.
As the highest Chinese restaurant in
Macau, it’s only fitting that they elevate
dining to new heights too.
Guincho a Galera’s understated yet stylish
interior sets the stage for an authentic
Portuguese dining experience that also
celebrates the richness of Macanese
cuisine. Expect nothing less than the
finest ingredients woven into signature
dishes that are presented elegantly. Warm,
attentive service adds to the inviting
atmosphere, rounding off the creativity
infused into traditional recipes.
Feng Wei Ju
Saffron
Chef Chan Chek-Keong paints a vivid
portrait of regional Chinese flavours at
Feng Wei Ju. The cuisine is a masterpiece
of balance and depth in which creativity
is incorporated into time-honoured
traditions with great consideration.
From the bold spices of Hunan to the
fiery creations of Sichuan, Feng Wei Ju
takes diners on a deliciously enlightening
expedition, one that leaves a lingering
desire for more.
In the serene setting of its surroundings,
Saffron embodies the vibrant spirit of
Thailand. Under chef Jan Ruangnukulkit’s
guidance, each dish bursts with fresh,
lively flavours, showcasing the depth
of Thai cuisine. Beyond mere service,
hospitality at Saffron is a true reflection
of Thai warmth, enriching the dining
experience with genuine care and
authenticity.
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Imperial
Court
At Imperial Court,
chef Homan Tsui
is the maestro of
Lingnan cuisine,
accumulating a
string of accolades
for his deft
execution. Here,
heritage is preserved
with modern
interpretations,
representing the
incredible diversity
and evolving scope
of Chinese cuisines.
Served with a side of
impeccable service,
dining here feels like
a VIP experience,
with every bite
demonstrating
outstanding quality.
Pearl
Dragon
Nestled within a
tranquil atmosphere,
Pearl Dragon
presents Cantonese
cuisine reimagined
with a subtle yet
distinctive flair for
innovation. What’s
more, their artisanal
tea selection
is a revelation,
enhancing the
overall experience.
From timeless
classics to
inventive creations,
this restaurant
consistently delivers
attentive service that
rivals some of the
best in Macau’s fine
dining scene.
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Robuchon au Dôme
Robuchon au Dôme certainly has an aura
of the untouchable, thanks to the name as
well as the (quite literally) elevated dining
experience under the dome at the peak
of the Grand Lisboa. Ever since Macau
opened up again, Hongkongers are finding
out that standards have not slipped one
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bit over the course of the pandemic; and
with Julien Tongourian at the helm (who
also heads up L’Atelier de Joël Robuchon
Hong Kong), it’s the kind of big-ticket
gastronomy that diners are craving again—
and which Robuchon au Dôme delivers in
spades.
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Palace
Garden
In a city chock-full of
visual extravaganza,
Palace Garden still
manages to stand
heads and shoulders
above thanks to a
sprawling interior
bedecked with the
finest silks, crystal
fixtures, lush foliage,
vintage porcelain
and even digital art
canvases. The food by
head chef Ken Chong
matches the opulence
of the restaurant with
laboriously crafted
dishes plucked from
the annals of Jiang
Taishi, a hugely
influential figure in
Cantonese cuisine.
The Eight
Theatricality might
come as part and
parcel of dining out
in Macau, but The
Eight takes it to the
next level, with stagelike interiors that
add to the gravitas of
the cuisine on offer.
The cooking more
than holds its own,
with executive chef
Joseph Tse overseeing
a menu of Cantonese
flavours that utilise
a globe-spanning
staple of ingredients,
as well as over 40
types of dim sum
during the day,
leaving no doubt as
to the reason behind
this restaurant's
longevity.
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8½ Otto e
Mezzo
Bombana
At this sister restaurant
of the Hong Kong
original, chef Riccardo La
Perna upholds the stellar
standards of chef-founder
Umberto Bombana with
very much the same
minimalist, seasonal
philosophy towards
Italian cuisine—as
well as an unrestrained
love for truffles, where
each fungal specimen
is regarded as having
its own personality. The
hand-rolled pasta and
the wide-ranging wine
list that drills down
into Italy's native grape
varietals completes
a memorable dining
experience.
Alain
Ducasse at
Morpheus
An ethereal dining
experience is all
but assured at the
French maestro’s
Macau outpost,
where guests
are enfolded
in curtains of
suspended glass,
all within the
awe-inspiring
heart of a Zaha
Hadid-designed
structure.
While Ducasse’s
signature dishes
can be found on
the menu, the
kitchen really
shines when
French techniques
meet local
produce,
and vice versa.
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Jade Dragon
Golden Flower
This highly regarded restaurant certainly
leaves a lasting first impression thanks
to a wall of award plaques that greets
diners at the entrance. Cantonese
culinary traditions are elevated by
executive chef Kelvin Au Yeung to new
heights over a symphonic tasting menu,
encompassing classics like Ibérico char
siu barbecued with lychee wood and
nourishing Cantonese soups, signifying
what’s possible when the exemplars of
the region’s produce are brought under
one roof and transformed with precise
technique.
There’s Chinese haute cuisine, then there’s
the fare at Golden Flower in Wynn Macau,
where 31-year-old chef Zhang Zhicheng
oversees a menu that represents the pinnacle
of Tan cuisine, the Northern Chinese school
of gourmet cooking where dried seafood
dishes are laboriously crafted. In intricately
layered creations that frequently venture
into unexplored territory, Zhang expresses
an understanding of flavour and texture
that goes beyond his years. The Peking duck
here, presented as a diamond, is worth a
visit alone with skin so crisp that it shatters;
while the slow-cooked abalone with crispy
scallions is in a league of its own.
Don Alfonso 1890
SW Steakhouse
For the best in maximalist Italian dining,
look no further than Don Alfonso 1890,
the sister restaurant of Casa Don Alfonso
in the newly opened Palazzo Versace.
Even in bigger-than-life Macau, the
Versace plates and wallpaper more than
take a dinner here to heights that even
the denizens of this casino city might
find bewildering. Thankfully, the cooking
shines not because of artifice, but because
of impeccable sourcing and a respect for
the seasons.
What do you get when you combine
some of the world's best cuts of meat, an
impressive cocktail programme, and a spot
of theatre? Certainly one of Macau’s most
entertaining restaurants in the form of SW
Steakhouse. Taking after the Las Vegas
original, this Wynn Palace establishment
ups the luxury a notch with swoon-worthy
interiors, creative plates that go beyond
just your average Chateaubriand, and
stage performances on the half hour to
keep you on your toes.
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81
ATLERASIA
Best Hong Kong
Restaurants
BRITISH
The Chinnery
1/F, Mandarin Oriental, 5 Connaught Road Central, Central, Hong Kong
TEL: +852 2825 4009 mandarinoriental.com
MandarinOrientalHongKong
mo_hkg
TATLER SAYS
Time stands still in
The Chinnery. Perhaps
it’s the handsome
wooden panelling
or the curve of the
upholstered armchairs,
but retreating into this
enclave of yesteryear
feels that much like
stepping into a time
capsule (albeit without
the exclusionary menonly edict; that’s been
nixed since 1990). On
the menu, it’s no-frills
pub fare: fish and
chips, bangers and
mash, and a stunning
chicken tikka masala,
all executed to the
exacting standards
expected of any
Mandarin Oriental
outlet. There’s also one
of the world’s most
extensive collections of
single malts behind the
bar, should you wish for
several fingers instead
of a foamy Guinness.
SIGNATURE
DISHES
•
•
•
Bangers and mash
Fish and chips
Rogan josh
PRICE PER HEAD:
HK$1,100
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BRITISH
Lobster Bar & Grill
Level 6, Island Shangri-La, Pacific Place, Supreme Court Road, Admiralty, Hong Kong
TEL: +852 2820 8560 shangri-la.com
lobsterbarhk
lobsterbarhk
TATLER SAYS
Island Shangri-La’s
nautical institution
has lost none of its
elegance in the threeplus decades it’s stood
as Admiralty’s favourite
seafood bar. Nostalgia,
it appears, tastes even
better with time, and
even better yet when
it’s cocooned within a
setting so unabashedly
old school. You don’t
come to the Lobster
Bar & Grill for anything
effusively novel; that’s
simply not the point.
You come for the
seafood towers, the
gargantuan lobsters,
the famous Thermidor
and, while nursing a
fabulous Vieux Carré
recommended by a
suave bartender, you
settle in and consider
the years of life and
laughter that must’ve
passed through the
very room you occupy.
Then, you ask for just
one drink more.
SIGNATURE
DISHES
•
•
•
Lobster thermidor
Beef Wellington
Grilled bone-in rib of
beef
PRICE PER HEAD:
HK$1,300
THE TATLER DINING GUIDE
85
BRITISH
Magistracy Dining Room
Tai Kwun, 1 Arbuthnot Road, Central, Hong Kong
TEL: +852 2252 3177 themagistracyhongkong.com
magistracydiningroom
magistracydiningroom
TATLER SAYS
Oozing Old World
glamour and charm,
Magistracy Dining
Room is housed
in a painstakingly
refurbished heritage
judicial building
within the former
police station and
prison grounds of Tai
Kwun. Now completely
revamped—a feat that
reportedly cost over
HK$100 million—the
glorious space is a
dream for special
occasions. Here, you
can tuck into thick
slabs of aged prime rib
with all the trimmings,
amazing seafood
platters with caviar, and
heart-stopping classic
British desserts like
the iconic sticky toffee
pudding. The Botanical
Garden next door offers
a wide range of gin
and tonics and other
refreshing cocktails in a
leafy, relaxed setting.
SIGNATURE
DISHES
•
•
•
Slow-roasted aged
prime rib
Dover sole meunière
Quality Chop House
confit potatoes
AWARDS:
Tatler Dining 20, 2024
• Best Interior Design, 2023
•
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PRICE PER HEAD:
HK$2,200
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CANTONESE
The Chairman
3/F, The Wellington, 198 Wellington Street, Sheung Wan, Hong Kong
TEL: +852 2555 2202 thechairmangroup.com
thechairmanrestaurant
thechairmanrestauranthk
TATLER SAYS
No trip to Hong Kong
is complete without
a booking at The
Chairman, whether
you’re a famed chef or
an avid foodie—though
scoring a table is
another matter entirely.
If you do, you’ll be
welcomed into the
homey surroundings of
proprietor Danny Yip’s
restaurant, which he
designed to resemble
his own abode, replete
with his personal
collection of Chinese
cookbooks. Though
served family-style, the
dishes are anything
but simple—with the
likes of camphor woodsmoked goose, slipper
lobsters poached in
rice broth, freshwater
crab roe with pomelo
skin, and the signature
thick-cut char siu
arriving in their final
form after dozens of
tests, in a method
bordering on obsession.
Because of this, guests
are amply rewarded
with flavours that have
never existed before
in the Cantonese
repertoire, but taste
like they’ve been
around for eons.
SIGNATURE
DISHES
•
AWARDS:
Impact Award, 2024
• Tatler Dining 20, 2019-2020,
2022-2024
• Local Champion, 2020, 2022
• Restaurateur Of The Year,
2020
•
THE TATLER DINING GUIDE
PRICE PER HEAD:
HK$1,000
•
•
Steamed flower crab
with aged Shaoxing
wine, fragrant
chicken oil and flat
rice noodles
Thick-cut Chairmanstyle char siu
Camphor woodsmoked goose
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CANTONESE
Demon Celebrity
South China Building, 1 Wyndham Street, Central, Hong Kong
TEL: +852 2838 6629 thedemoncelebrity.com
thedemoncelebrity
TATLER SAYS
When chef Cheng
Kam Fu’s renowned
Celebrity Cuisine
shuttered its doors
amid the pandemic,
ravenous fans were
in despair: where else
could they savour
the exquisiteness
of his chicken wing
stuffed with bird’s
nest? The answer
came in a cosmic
collision between two
star-strewn chefs,
with what became
Demon Celebrity.
Combining the “Demon
Chef” Alvin Leung’s
innovative signatures
with the comforting
favourites of Fu Gor (as
Cheng’s regulars call
him) alongside some
inspired collaborations,
like scallop and
conpoy-stuffed shishito
peppers and foie grasfilled lotus root, the
resulting menu reads
like a brand-new
echelon of Cantonese
cuisine. It certainly
tastes like it.
SIGNATURE
DISHES
•
•
•
Lobster with sticky
rice ball stuffed with
crab roe
Umami sweet potato
noodles with sea
cucumber
Stuffed chicken wing
with bird’s nest
PRICE PER HEAD:
HK$1,200
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CANTONESE
Duddell’s
3/F, Shanghai Tang Mansion, 1 Duddell Street, Central, Hong Kong
TEL: +852 2525 9191 duddells.co
duddellshk
duddellshk
TATLER SAYS
Whether you visit for
its famed weekend
free-flow brunch, an
alfresco cocktail on
the popular terrace
or maybe a dim sum
feast, Duddell’s retains
its appeal more than a
decade after opening.
Few venues serve
Cantonese classics
in such elegant
surrounds, with design
elements that match
the plates in creativity.
Standout dishes include
crispy chicken wing
stuffed with glutinous
rice, braised pork belly
with taro, and steamed
garoupa with egg white
and 20-year Huadiao
wine—a classic since
day one. The first-class
drinks programme
ensures that meals
often last longer than
you had intended.
SIGNATURE
DISHES
•
•
•
AWARDS:
Tatler Dining 20, 2016-2017
• Best Interior Design, 2014
•
THE TATLER DINING GUIDE
Steamed grouper
with egg white and
20-year Huadiao wine
Crispy glutinous rice
chicken
Mala barbecue pork
PRICE PER HEAD:
HK$1,300
PRIVATE ROOMS:
3 rooms for 4-24 persons
89
CANTONESE
Dynasty
3/F, Renaissance Harbour View Hotel, 1 Harbour Road, Wan Chai, Hong Kong
TEL: +852 2584 6971 renaissanceharbourviewhk.com
DynastyRestaurantAtRenaissance
TATLER SAYS
Nestled within the
Renaissance Harbour
View Hotel, Dynasty
is one of a handful of
Cantonese restaurants
with a reputation as
a “tycoons’ canteen”.
It’s not hard to
see why, given the
institution’s history
dating back to 1989,
and a contemporary
design by AB Concept
that takes inspiration
from the ancient
Xiguan mansions of
Guangzhou. On your
visit, don’t miss out
on the Peking duck
served two ways, panfried king scallop in
gravy, and abalone
claypot rice, each of
which showcase the
finest ingredients and
expert techniques.
Complement your
meal with a selection
from the extensive
wine and Chinese
tea list, and don’t
be afraid to ask for
recommendations—
service is attentive
yet unobtrusive
throughout.
SIGNATURE
DISHES
•
•
•
Signature barbecued
pork
Crispy chicken
Chilled marinated
Bailing mushrooms
PRICE PER HEAD:
HK$600
PRIVATE ROOMS:
8 rooms for 8-72 persons
90
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CANTONESE
Flower Drum
2B Linway Court, 69-71 Stone Nullah Lane, Wan Chai, Hong Kong
TEL: +852 2267 0288 flowerdrum.com.hk
flowerdrumhk
flowerdrumhk
TATLER SAYS
Those in the know love
Flower Drum for its
elevated take on the
Hong Kong classic of
char siu rice with eggs,
which is made with
fresh Miyazaki pork.
The steamed Kyushu
egg custard with wild
matsutake mushrooms
from Yunnan and
minced Spanish pork
is another must-try,
as is the barbecued
Welsh royal lamb with
brown sugar-smoked
walnut. Even the
humble congee gets a
spectacular makeover
in a version called
Congee à la Sampan,
which comes with king
scallops, fresh giant
grouper, fresh crab
meat and fish maw.
The restaurant interior
is tastefully luxurious
and the service is
attentive. The owners
also run Jing Alley,
which serves Chengdustyle Sichuan cuisine,
in Sheung Wan.
SIGNATURE
DISHES
•
•
•
Sichuan-style boiled
leopard coral grouper
Fresh giant grouper
fillet in sweet corn &
Kyushu egg sauce
Braised wild bamboo
fungus, morchella
vulgaris
PRICE PER HEAD:
HK$1,000
THE TATLER DINING GUIDE
91
CANTONESE
Forum
1/F, Sino Plaza, 255-257 Gloucester Road, Causeway Bay, Hong Kong
TEL: +852 2869 8282 forumrestaurant1977.com
forum1977
forumrestaurant1977
TATLER SAYS
Following the passing
in July of Cantonese
food legend Yeung
Koon Yat, also known
as “The King of
Abalone”, the mantle
at his restaurant
Forum has passed to
the eminently capable
hands of his apprentice,
chef Adam Wong. While
slow-cooked Japanese
abalone is the key
draw for deep-pocketed
diners, this Causeway
Bay institution also
serves up some of
the city’s best dim
sum and brilliant,
steaming hotpots.
Deep-fried pork with
dried mandarin peel
in sweet and sour
sauce is a brilliant
rendition, while
pigeon stuffed with
matsutake mushroom
is a fragrant, gamey
delight. Warm service
and a wine cellar of
big hitters ensure it
remains a popular
draw with local and
international guests.
SIGNATURE
DISHES
•
•
•
Braised Ah Yat
abalone with
goose web
Deep-fried pork
with dried mandarin
peel in sweet and
sour sauce
Forum crispy chicken
AWARDS:
Tatler Dining 20, 2023
•
PRICE PER HEAD:
HK$2,000
PRIVATE ROOMS:
9 rooms for 4-50 persons
92
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CANTONESE
Golden Leaf
Lower Lobby Level, Conrad Hong Kong, 88 Queensway, Admiralty, Hong Kong
TEL: +852 2822 8870 conraddining.com
GoldenLeafCHK
conradhkhotel
TATLER SAYS
A celebrated name in
the dining scene for
authentic Cantonese
cuisine, Conrad Hong
Kong’s Golden Leaf is
helmed by executive
chef Tony Wan who,
after a previous stint at
the restaurant in 1995,
returned and has been
leading the kitchen
since 2015. With
decades of experience
under his belt, chef
Wan ensures the legacy
of Golden Leaf is not
lost—no matter if it’s
dim sum, barbecued
delicacies, hearty,
nutrient-packed stews
and broths or premium
seafood dishes,
prepared with the
freshest live catch of
the day. That said, some
of Golden Leaf’s most
loyal visitors swear
by its old-fashioned
classics: stuffed crab
shell au gratin, har gau
and siu mai, a milky
almond tea dessert and
the crowd-pleasing
mango pudding.
SIGNATURE
DISHES
•
•
PRICE PER HEAD:
HK$1,000
•
Sautéed king prawns
with pineapple and
hawthorn herbs in
chilli sauce
Poached fillet of sole
with dried shrimp
and preserved
vegetables in clear
broth
Shallow-fried crispy
chicken
PRIVATE ROOMS:
3 rooms for 2-16 persons
THE TATLER DINING GUIDE
93
CANTONESE
Ho Lee Fook
3-5 Elgin Street, Central, Hong Kong
TEL: +852 2810 0860 holeefook.com.hk
holeefookhk
holeefookhk
TATLER SAYS
Executive chef ArChan
Chan, Tatler Dining’s
Local Champion for
2023, has in the last
few years pivoted Ho
Lee Fook’s cuisine
to make it more
unapologetically
Cantonese in spirit.
She uses traditional
techniques and
recipes, but makes
small tweaks to the
ingredients: traditional
char siu is finished with
a honey and maltose
glaze on a charcoal grill
to lend an extra touch
of smokiness, while
the taro puffs at the
restaurant’s monthly
Good Fortune Club
dim sum sessions are
stuffed with curried
Wagyu beef. Desserts
remain playful, with
condensed milk poured
onto pandan milk bread
French toast from
on high, as does the
restaurant’s ambience:
music is loud, lights are
low and cocktails flow.
SIGNATURE
DISHES
•
•
•
Ho Lee Duck
Kurobuta pork
char siu
Marinated clams
AWARDS:
Tatler Dining 20, 2023-2024
• Local Champion, 2023
•
94
PRICE PER HEAD:
HK$800
WWW.TATLERASIA.COM
CANTONESE
Hoi King Heen
B2/F, InterContinental Grand Stanford Hong Kong, 70 Mody Road, Tsim Sha Tsui, Hong Kong
TEL: +852 2731 2883 hongkong.intercontinental.com
intercongshk
TATLER SAYS
From the relatively
unchanged basement
of the InterContinental
Grand Stanford in
Tsim Sha Tsui, Hoi
King Heen offers a
menu balanced by
timeless classics,
like deep-fried crab
meat served in-shell,
and crispy pork belly
overflowing with salted
egg yolk, and more
creative dishes like an
almond milk dessert
whisked tableside. It’s
top-notch Cantonese,
through and through.
It’s no wonder why the
regulars keep coming
back, year after year,
inducting the next
generation of young
diners in the process.
SIGNATURE
DISHES
•
•
•
Deep-fried crab meat
and onions in a
crab shell
Braised whole
South African
abalone with pomelo
peel in oyster sauce
Steamed garoupa
fillet with shredded
pork and mushroom
on lotus leaf
PRICE PER HEAD:
HK$800
PRIVATE ROOMS:
5 rooms for 6-36 persons
THE TATLER DINING GUIDE
95
CANTONESE
Hong Kong Cuisine 1983
1/F, Elegance Court, 2-4 Tsoi Tak Street, Happy Valley, Hong Kong
TEL: +852 2893 3788
1983hkcuisine
hongkongcuisine1983
TATLER SAYS
Since joining in 2022,
UK-born chef Silas Li
has transformed Hong
Kong Cuisine 1983’s
menu into a reflection
of his wide-ranging
experience in the
kitchen. With its fresh,
seasonal products,
innovative cooking
methods, and a blend of
Western and Cantonese
ingredients, guests will
find highly technical
dishes, stunning plates
and big flavours. Try
the beautiful steamed
egg white, crab meat
with Huadiao wine,
and lily flower root
foam served in an
eggshell—a dish that
showcases Li’s creative
vision as a chef.
SIGNATURE
DISHES
•
•
•
Layers of steamed egg
white, crab meat with
Huadiao wine
Bird’s nest stuffed
winter melon ball
Dim sum selection
PRICE PER HEAD:
HK$1,200
PRIVATE ROOMS:
4 rooms for 12 persons
96
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CANTONESE
Kam Tung Kitchen
G/F, 59-99 Shau Kei Wan Main Street East, Shau Kei Wan, Hong Kong
TEL: +852 2569 4361
kamtungtai
kamtungtai.kitchen
TATLER SAYS
The Tanka are people
who traditionally lived
on boats in the waters
of the South China Sea
around Hong Kong and
Guangdong province.
As such, seafood is
a major feature of
their cuisine. One
of the best places to
sample it is Kam Tung
Kitchen in the former
fishing village of Shau
Kei Wan. The busy,
no-frills restaurant
has been going since
1990, attracting a mix
of regular locals and
well-heeled patrons. A
dizzying array of menu
items are available,
from steamed fish and
shellfish to dim sum
and claypot rice with
a variety of toppings.
Those unable to decide
can opt for one of the
set menus on offer.
SIGNATURE
DISHES
•
•
•
Stewed giant grouper
head and belly with
preserved radish
Pickled cabbage and
fish in hot pot
Soy sauce chicken
served with garlic and
ginger
PRICE PER HEAD:
HK$800
THE TATLER DINING GUIDE
97
CANTONESE
Kamcentre Roast Goose
1/F, South China Athletic Association, 88 Caroline Hill Road, Causeway Bay, Hong Kong
TEL: +852 2520 1110 scaa.org.hk
kamcentre.roastgoose
kamcentre.roastgoose
TATLER SAYS
The roast goose and
char siu are the musttry dishes at this
unassuming Chinese
restaurant tucked away
in the bowling centre
of the South China
Athletic Association
in Causeway Bay. The
signature char siu is
made from fatty neck
meat which is cut
extra-thick and charred
to lend a beautifully
smoky flavour, while
the roast Qingyuan
black-neck goose is
cooked to perfection.
The restaurant also
offers other noteworthy
dishes like watercress
soup, homemade
sausage and stirfried dishes, along
with old Cantonese
favourites that are
increasingly hard to
find these days, such as
barbecued goose webs
with barbecued pork,
chicken liver, and pork
belly wrapped in goose
intestine.
SIGNATURE
DISHES
•
•
•
Roast goose
Char siu pork
Fish maw, ginseng
and goose palm
PRICE PER HEAD:
HK$200
98
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CANTONESE
Kin’s Kitchen
5/F, W Square, 314-324 Hennessy Road, Wan Chai, Hong Kong
TEL: +852 2571 0913 kinskitchen.com.hk
kinskitchen
TATLER SAYS
Typical of many
Chinese restaurants,
Kin’s Kitchen doesn’t
look like much. It’s
tucked away in a
nondescript building;
the lighting is bright
and the furniture
bland. What sets it
apart is the effort
the Lau family puts
into sourcing quality
local ingredients from
farmers, producers
and suppliers in Hong
Kong and Guangdong
province. The menu of
traditional Cantonese
dishes is extensive,
but highlights include
the signature smoked
chicken, steamed
whole grouper fish and
a deceptively simple
handmade egg noodles
with spring onion oil
and soy sauce. Pricing
is good for the quality,
and BYO is allowed for a
small corkage fee.
SIGNATURE
DISHES
•
•
•
Kin’s smoked chicken
Drunken abalone
Steamed grouper
PRICE PER HEAD:
HK$600
THE TATLER DINING GUIDE
99
CANTONESE
Lai Ching Heen
Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
TEL: +852 2313 2313 hongkong.regenthotels.com
laichingheen
laichingheen
TATLER SAYS
Previously known
as Yan Toh Heen,
Lai Ching Heen has
reverted to its original
name to coincide
with the reopening
of Regent Hong Kong
in its newest form.
Boasting a rich legacy,
the restaurant features
decor akin to a jade
jewellery box, opening
to reveal an extensive
menu of meticulous
Cantonese classics
served on signature
jade place settings.
Executive chef Lau YiuFai is the trusted hand
helming the kitchen,
and over the decades
has made his name
with refined signatures
like the double boiled
fish maw and sea
cucumber. Chinese
tea culture also takes
a prime position in
the dining experience,
with a dedicated
tea sommelier who
presents each table
with a treasure trove of
expertly sourced teas,
all brewed in the finest
clay tea pots.
SIGNATURE
DISHES
•
•
•
Peking duck
Wok-fried lobster
with crabmeat roe
and fresh milk
Barbecued pork
with honey
AWARDS:
Tatler Dining 20, 2016-2017
• Best Tea Service, 2016
•
100
PRICE PER HEAD:
HK$1,200
PRIVATE ROOMS:
3 rooms for 10-36 persons
WWW.TATLERASIA.COM
CANTONESE
The Legacy House
5/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
TEL: +852 3891 8732 rosewoodhotels.com/en/hong-kong/dining/the-legacy-house
thelegacyhouse
thelegacyhousehk
TATLER SAYS
The Legacy House
at Rosewood is led
by Chinese executive
chef Li Chi Wai, who
turns Cantonese
classics into luxurious,
breathtaking dishes.
The restaurant offers
a dim sum set menu,
as well as a lunch and
dinner menu filled with
premium Cantonese
flavours such as braised
Yoshihama abalone
in oyster sauce, and
double-boiled fish
maw soup with young
coconut. Familiar
flavours are expertly
refined with creativity,
all of which are
enhanced with a view of
the Victoria Harbour.
SIGNATURE
DISHES
•
•
•
Steamed spotted
grouper fillet with
rice noodles and
garlic
Chicken stuffed with
glutinous rice and
preserved meat
Stir-fried fish noodles
PRICE PER HEAD:
HK$1,200
PRIVATE ROOMS:
7 rooms for 4-12 persons
THE TATLER DINING GUIDE
101
CANTONESE
Lung King Heen
4/F, Four Seasons Hotel, 8 Finance Street, Central, Hong Kong
TEL: +852 3196 8882 fourseasons.com
FourSeasonsHotelHongKong
fshongkong
TATLER SAYS
Helmed by master
chef Chan Yan Tak
and complete with
breathtaking views
of Victoria Harbour,
Lung King Heen is
one of Hong Kong’s
most sought-after finedining experiences.
Diners who are lucky
enough to bag a
table, preferably by
the window, can look
forward to a wide range
of Cantonese dishes
with a contemporary
twist, from honeybarbecued pork that’s
perfectly crisp on the
outside and juicy on
the inside, to delightful
dim sum—sesame
puffs with ham,
pepper and spring
onions, Shanghainese
pork dumplings with
scallop, sea whelk
and shrimp, and
garlic spring rolls—to
signature dishes you’ll
remember for months
to come. Commence
proceedings with a
glass of champagne or
a flute of locally made
sparkling tea.
SIGNATURE
DISHES
•
•
•
102
Wok-fried superior
Australian Wagyu
with morel
mushrooms
Superior potage with
shredded chicken
Wok-fried prawns
with organic black
garlic and dried chilli
AWARDS:
Tatler Dining 20, 2013-2016,
2019
•
PRICE PER HEAD:
HK$1,500
PRIVATE ROOMS:
1 room for 4-12 persons
WWW.TATLERASIA.COM
CANTONESE
Man Ho Chinese Restaurant
3/F, JW Marriott Hotel Hong Kong, 88 Queensway, Admiralty, Hong Kong
TEL: +852 2810 8366 marriott.com
jwmarriotthkmanho
manhochineserestaurant
TATLER SAYS
The expansive, lightfilled dining room
at Man Ho at the JW
Marriott is the perfect
platform for Jayson
Tang’s increasingly
impressive repertoire
of modern Chinese
menus. Large groups
of all ages gather
for dishes such as
whole South African
dried abalone with
wild mushrooms, or
perfectly pan-fried fish
maw with a chicken
and almond sauce.
Speaking of fowl, the
signature Ping Yuen
chicken with Chinese
herbs is another
winner—but must be
pre-ordered. Don’t miss
the sinful mousse of
pork belly and shrimp
stuffed in fried dough
sticks with sweet and
sour sauce, while
vegetarians will love
the stewed bean curd
with morel mushrooms
and bamboo pith.
SIGNATURE
DISHES
•
•
•
AWARDS:
Tatler Dining 20, 2023-2024
•
PRICE PER HEAD:
HK$1,000
Baked whole
South African dried
abalone puff with
wild mushrooms
Steamed egg with
lobster fillets in
saffron sauce served
with mullet roe
Pan-fried fish maw
with almond and
chicken sauce
PRIVATE ROOMS:
5 rooms for 12-70 persons
THE TATLER DINING GUIDE
103
CANTONESE
Man Wah
25/F, Mandarin Oriental Hong Kong, 5 Connaught Road Central, Central, Hong Kong
TEL: +852 2825 4003 mandarinoriental.com/hongkong
ManWahMOHKG
mo_hkg
TATLER SAYS
Man Wah, the
Mandarin Oriental's
prized Cantonese
restaurant, offers
luxurious dim sum and
banquet-style dishes
with a stunning view
overlooking Victoria
Harbour. Since its
2020 refurbishment,
the restaurant now
boasts a beautiful
royal blue dining room
while maintaining the
original high quality
of the cooking. The
menu offers a range
of elevated traditional
dishes such as baked
green crab meat
with yuzu sauce and
Chinkiang vinegar jelly,
as well as signatures
including Peking
duck, and sweet and
sour pork with fresh
pineapple.
SIGNATURE
DISHES
•
•
•
Deep-fried matsutake
mushroom pudding
Sauteed lobster,
superior fish broth
Classic barbecued
duck feet with
barbecued pork belly
PRICE PER HEAD:
HK$1,200
PRIVATE ROOMS:
1 room for 32 persons
104
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CANTONESE
Megan’s Kitchen
5/F, Lucky Centre, 165-171 Wan Chai Road, Wan Chai, Hong Kong
TEL: +852 2866 8305 meganskitchen.com
meganskitchen.hk
meganskitchen.hk
TATLER SAYS
It’s clear from the
moment that you step
inside Megan’s Kitchen
that this is not your
average Hong Kong
hotpot joint. Park
yourself in the ivory
and amber-hued dining
rooms—the booths are
particularly cosy and
private dining rooms
are also available—
and work your way
through an expansive
menu that includes
everything from
Korean beef short ribs
to supreme Mongolian
lamb, Pacific clams
and Peking duck
dumplings. Among
the signature soup
bases are tom yum
goong cappuccino and
fresh lobster borscht.
There are also plenty
of vegetarian options
available.
SIGNATURE
DISHES
•
•
•
Tomato and crab
soup base in soufflé
finish
Tom yum goong
cappuccino hotpot
Steamed pork belly
with mui choy and
soufflé topping
PRICE PER HEAD:
HK$600
PRIVATE ROOMS:
9 rooms for 8-30 persons
THE TATLER DINING GUIDE
105
CANTONESE
Ming Court
6/F, Cordis Hong Kong, 555 Shanghai Street, Mong Kok, Hong Kong
TEL: +852 3552 3300 cordishotels.com/en/hong-kong
cordishk
cordishk
TATLER SAYS
Serving refined
Cantonese classics,
Ming Court
consistently upholds
an exacting standard
when it comes to
hearty, flavour-forward
dishes and five-star
service. The traditional
menu, with a few
occasional twists on
stalwart favourites,
sources extensively
from around the globe
to satisfy seasonal
cravings of any kind.
Enjoy a leisurely
afternoon of dim
sum favourites before
moving onto longstanding signatures
that many make the
journey over for,
including the grilled eel
with Chinese angelica,
chilled silken tofu with
gold leaf and black
truffle, and chicken
baked in rock salt—all
of which speak volumes
to the chef’s excellent
culinary skills.
SIGNATURE
DISHES
•
•
•
Supreme honeybarbecued pork loin
Crispy fried crab
Fried giant grouper
fillet with minced
shrimp
PRICE PER HEAD:
HK$800
PRIVATE ROOMS:
6 rooms for 12-14 persons
106
WWW.TATLERASIA.COM
CANTONESE
Moon Bay
8/F, 1 Harbour Road, Wan Chai, Hong Kong
TEL: +852 2332 9383 hkmoonbay.com
hkmoonbay
moonbay_chinesecuisine
TATLER SAYS
To enjoy Moon Bay
fully, come as a group,
so you can order
the signature roast
suckling pig. It’s served
in two parts, with
textbook crackling
and steamed wrappers
first, before the rest
of the juicy swine
is plated. Typical of
high-end Cantonese
restaurants in Hong
Kong, shark’s fin is still
on the menu, though
there are plenty of other
tempting alternatives.
Classics such as char
siu, sweet and sour
pork, and baked stuffed
crab are done well,
and the restaurant is
popular for dim sum.
The small wine list is
filled with big hitters
including Krug, Cristal
and Château Mouton
Rothschild.
SIGNATURE
DISHES
•
•
•
Crispy roasted goose
Stir-fried M8 Wagyu
beef with organic
black garlic
Steamed grouper
fillet, Yunnan ham,
mushrooms, Hua
Diao sauce
PRICE PER HEAD:
HK$1,500
THE TATLER DINING GUIDE
107
CANTONESE
Nuva
Level 2, AsiaWorld Expo, Chek Lap Kok, Hong Kong
TEL: +852 3606 8818 asiaworld-expo.com/nuva
TATLER SAYS
Nuva’s location may
be off the beaten
track, but that’s no
reason to write off this
elegant restaurant.
With unobstructed
views of the South
China Sea streaming
through the floor-toceiling windows, the
light and airy dining
room, hidden in
AsiaWorld-Expo, is the
setting for a delicate
menu of creative
Cantonese gastronomy
informed by tradition
and executed with
an artistic attention
to detail, where each
neatly presented dish
arrives on pristine
Legle France porcelain
tableware—right
down to the dim sum
steamers. Traditional
staples are also aptly
refined, with the
golden-roasted char
siu and baked stuffed
crab shell among the
signatures.
SIGNATURE
DISHES
•
•
•
Baked barbecued
pork with thin-sliced
pork fat and chicken
liver
Steamed egg white
with shrimp and
pumpkin purée
Baked stuffed crab
shell
PRICE PER HEAD:
HK$700
108
WWW.TATLERASIA.COM
CANTONESE
One Harbour Road
7/F-8/F, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai, Hong Kong
TEL: +852 2584 7722 hongkong.grand.hyattrestaurants.com
grandhyatthongkong
grandhyatthongkong
TATLER SAYS
The artistry of
authentic Cantonese
cuisine takes centre
stage at One Harbour
Road. Imbued with
a dated charm, this
institution captures
the essence of a bygone
era with a menu that
showcases Cantonese
traditions through a
modern lens. From
meticulously prepared
dim sum to sumptuous
offerings like the
signature Australian
Wagyu and foie gras
fried rice with Yunnan
termite mushroom
sauce, and deep-fried
Boston lobster claw
with shrimp mousse,
each dish tells a story of
heritage and culinary
mastery.
SIGNATURE
DISHES
•
•
•
Dim Sum Garden
Steamed giant
grouper fillet,
bamboo pith,
beancurd sheet,
fermented rice wine
sauce
Australian Wagyu
and foie gras
fried rice
PRICE PER HEAD:
HK$800
PRIVATE ROOMS:
2 rooms for 12-24 persons
THE TATLER DINING GUIDE
109
CANTONESE
Peony Chinese Restaurant
Shop 153A, 1/F, DB Plaza, Discovery Bay, Lantau Island, Hong Kong
TEL: +852 2215 0833 dbpeony.com
db.peony
db.peony
TATLER SAYS
As the only upscale
Chinese restaurant in
the seaside town of
Discovery Bay, Peony
Chinese Restaurant is
sure to stand out with
its elegant decor and
contemporary design
that looks out to
panoramic views of the
serene surroundings.
The menu, too, is of
similar sophistication
and features a standard
selection of Cantonese
staples like dim sum
and barbecued meats,
with signatures like
the succulent crispy
pork belly and flaky
barbecue pork puffs
served with a zingy
citrus paste, along with
other local delicacies,
using creative
preparation and
premium ingredients
that change with the
season.
SIGNATURE
DISHES
•
•
•
Wok-fried lobster
with purple onions,
spring onions and
shallots
Braised Kanto sea
cucumber with
spring onion in
supreme oyster sauce
Angus beef pastry
puff “handbags”
PRICE PER HEAD:
HK$400
PRIVATE ROOMS:
3 rooms for 6-12 persons
110
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CANTONESE
Rú
7/F, Nina Hotel Tsuen Wan West, 8 Yeung Uk Road, Tsuen Wan, Hong Kong
TEL: +852 2280 2923
ninahotelgroup.com/en/nina-hotel-tsuen-wan-west/dining/ru
TATLER SAYS
Rú, the flagship
restaurant of Nina
Hospitality group,
launched in 2023 to
celebrate authentic
Chinese—mostly
Cantonese—cuisine
and to serve modern
interpretations of
traditional recipes
and ingredients, with
tasteful elegance. Its
location in the New
Territories allows for
another important
part of Rú’s mission:
sourcing sustainable
local ingredients for the
kitchen, where possible.
A wide-reaching, often
seasonal culinary
repertoire includes
favourites such as
double-boiled soups,
robustly flavoured
roast meats, live and
dried seafood, wok-fried
dishes and plentiful
desserts. Signatures
include baked crab
shell stuffed with
crab meat and onion,
crispy pigeon with teasmoked pigeon egg and
stir-fried spare ribs with
aged mandarin peel and
balsamic vinegar. A tea
master is also at hand
for perfect pairings.
SIGNATURE
DISHES
•
PRICE PER HEAD:
HK$800
•
PRIVATE ROOMS:
5 rooms for 6-36 persons
•
THE TATLER DINING GUIDE
Stir-fried spare ribs
with aged tangerine
peel and balsamic
vinegar
Baked whole abalone
puff
Braised chicken wing
stuffed with bird’s
nest and truffle
honey
111
CANTONESE
Seventh Son
3/F, The Wharney Guang Dong Hotel, 57-73 Lockhart Rd, Wan Chai, Hong Kong
TEL: +852 2892 2888 seventhson.hk
TATLER SAYS
As the seventh son of
Chui Fook-Chuen from
the renowned Fook
Lam Moon family,
founder Chui Wai-Kwan
set out to serve classic
Cantonese dishes based
on the recipes of his
father, from banquet
dishes such as the
much-Instagrammed
suckling pig and goose
webs to humble, oldschool favourites
including braised
pomelo skin. Dining
here is perhaps the
closest you can get to
what the Cantonese
elite were eating
in the late Qing
dynasty. Despite the
illustrious history
and the fine southern
Chinese cuisine, the
restaurant—with
its teak floors, gold
accents and warm
lighting—is relatively
casual and well
suited to small family
dinners as well as big
celebratory gatherings.
SIGNATURE
DISHES
•
•
•
Braised Yoshihama
abalone in oyster
sauce
Signature crispy
chicken
Baked stuffed crab
shell with onion and
fresh crab meat
PRICE PER HEAD:
HK$1,000
112
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CANTONESE
Ship Kee
G/F, Pao Yip Building, 7 Ship Street, Wan Chai, Hong Kong
TEL: +852 2893 9688 epicurean.com.hk/restaurant/ship-kee
shipkeehk
shipkeehk
TATLER SAYS
For no-frills Cantonese
dim sum and banquetstyle dishes, Ship
Kee offers perfected
classics in a laidback environment.
Opened in 2021, the
team is made up of
chefs who previously
worked in prestigious
Cantonese kitchens
for decades. The famed
honey-glazed char
siu barbecued pork is
tender, with the optimal
balance between lean
and fatty meat. Ship
Kee is a favourite with
locals, made up of
banquet-style tables
that guarantee a lively
atmosphere during
dinner.
SIGNATURE
DISHES
•
•
•
Braised giant
grouper tail with
roasted pork belly and
tofu in clay pot
Steamed fresh
striped prawns with
aged Shaoxing wine
and chicken oil with
Inaniwa udon
Master Woo’s honeyglazed BBQ pork
PRICE PER HEAD:
HK$600
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113
CANTONESE
Sing Yin Cantonese Dining
1/F, W Hong Kong, 1 Austin Road West, Tsim Sha Tsui, Hong Kong
TEL: +852 3717 2848 marriottbonvoyasia.com
WHongKong
whongkong
TATLER SAYS
There are options
aplenty for fine-dining
Cantonese in Hong
Kong, but this sleek
spot at W Hong Kong
holds its own against
the best. The tomelike menu offers a wide
collection of Cantonese
fare, ranging from
by-the-book traditional
plates to innovative
modern dishes,
though it’s the dim
sum selection that’ll
impress with its variety
and creativity. Some
dishes—mainly the rice
and noodles—can be
made in half portions
on request, which is
just one manifestation
of the restaurant’s
amiable service.
Carefully positioned
glass panels surround
tables and booths,
giving them a welcome
sense of intimacy
and privacy, making
this a great spot for
a romantic meal or
group dining. Add in a
solid wine list and an
excellent collection of
premium Chinese teas,
and it’s clear why this is
Cantonese dining par
excellence.
SIGNATURE
DISHES
•
•
•
114
Sautéed Australian
Wagyu, wild
mushroom, black
truffle sauce in crispy
bun
Braised crispy rice
with fresh shrimp in
lobster bisque
Lychee wood-fired
crispy chicken
PRICE PER HEAD:
HK$1,500
PRIVATE ROOMS:
4 rooms for 4-40 persons
WWW.TATLERASIA.COM
CANTONESE
Spring Moon
1/F, The Peninsula Hong Kong, Salisbury Road, Tsim Sha Tsui, Hong Kong
TEL: +852 2696 6760 peninsula.com
peninisulahongkong
thepeninisulahongkong
TATLER SAYS
A celebrated
Chinese fine-dining
establishment, Spring
Moon, housed quietly
within the legendary
Peninsula Hotel,
consistently meets
guests with exceptional
service and refined
Cantonese cuisine.
Within a graceful
dining room that
conjures up a 1920s
art deco Shanghainese
teahouse, the menu is
decidedly traditional
with moments of
creativity. The dim
sum is a particular
stand-out, with baked
barbecued pork
puffs and steamed
pork dumplings as
signatures; while a
more extensive tasting
selection highlights
authentic recipes of
elaborate preparation.
SIGNATURE
DISHES
•
•
•
Wok-fried tiger prawn
with rich chicken
broth
Pan-fried egg white
with bird’s nest and
crab meat
Wok-fried diced
Kagoshima beef
fillet with black
garlic, beetroot,
yam bean and
French onion
PRICE PER HEAD:
HK$1,200
PRIVATE ROOMS:
4 rooms for 2-48 persons
THE TATLER DINING GUIDE
115
CANTONESE
T’ang Court
1-2/F, The Langham Hong Kong, 8 Peking Road, Tsim Sha Tsui, Hong Kong
TEL: +852 2132 7898 langhamhotels.com/en/the-langham/hong-kong/dine/tang-court
TangCourtHK
langhamhk
TATLER SAYS
The Cantonese
restaurant at The
Langham offers
elevated Cantonese
classics inside a
lavish, burgundycoloured dining room.
The kitchen is led by
executive chef Wong
Chi Fai, who aims to
retain the traditions
of Cantonese dishes
without gentrifying
the cuisine. Instead,
dishes are made with
the highest-quality
ingredients and
techniques, and then
plated with elegance.
The restaurant offers
dim sum and à la
carte dishes, as well
as a tasting menu. Its
decades-old signature
dishes, including the
stir-fried lobster with
onion, sautéed prawns
and crab roe with
golden-fried pork and
crab meat puff, and
baked seafood rice
with cream sauce in
crab shell, are notable
favourites.
SIGNATURE
DISHES
•
•
•
Barbecued Iberian
pork with honey
Double-boiled
bird’s nest with
Chinese cabbage and
bamboo fungus
Fried rice with whole
abalone, diced duck,
chicken and conpoy
wrapped in lotus leaf
PRICE PER HEAD:
HK$2,000
PRIVATE ROOMS:
5 rooms for 4-24 persons
116
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CANTONESE
Tin Lung Heen
102/F, The Ritz-Carlton Hong Kong, International Commerce Centre, 1 Austin Road West,
West Kowloon, Hong Kong TEL: +852 2263 2270 tinlungheen.com
ritzcarltonhongkong
ritzcarltonhongkong
TATLER SAYS
From business dinners
to intimate gatherings,
Tin Lung Heen,
which is perched on
Level 102 at the Ritz
Carlton, is a stunning
venue. The Chinese
restaurant, helmed
by local master chef
Paul Lau, is the grand
standard of Cantonese
cuisine. With one of
the city’s best cuts of
char siu, Tin Lung
Heen is sure to satisfy
any appetite with an
expanded à la carte
menu, highlighting the
restaurant’s abundant
selection of dim sum.
Wine pairings are also
available with a variety
of dishes celebrating
seasonal ingredients.
Be sure to book ahead
of time for a table by
the window, where
Hong Kong’s harbour
views make the perfect
accompaniment to
a wonderful dining
experience.
SIGNATURE
DISHES
•
•
•
Barbecued Iberian
pork with honey
Steamed crab claw
with egg white and
Huadiao wine
Double-boiled
chicken soup with
fish maw in baby
coconut
PRICE PER HEAD:
HK$1,300
PRIVATE ROOMS:
8 rooms for 40 persons
THE TATLER DINING GUIDE
117
CANTONESE
Wing
29/F, The Wellington, 198 Wellington Street, Central, Hong Kong
TEL: +852 2711 0063 wingrestaurant.hk
wingrestauranthk
wingrestaurant_hk
TATLER SAYS
If ever there was a
perfect marriage of
contemporary kitchen
technique with deep
understanding of
Cantonese gastronomy,
it would come in the
form of Wing. Now
entering its fourth
year, chef-patron Vicky
Cheng’s exploration
of his native cuisine
is only growing in
confidence. Beyond the
spellbinding plating,
there is evidence of an
almost academic study
of the possibilities of
Cantonese ingredients:
from local threadfin
caught at its fattiest;
to technically complex
pomelo pith that’s
braised then delicately
fried; and lusciously
golden century eggs
made in-house. Beyond
the cooking, the service
here—professional,
discreet and
amicable—is enough
to keep a litany of
regulars coming back
time and again.
SIGNATURE
DISHES
•
•
•
Chopped chilli fish
maw rice
Wood-smoked
Qingyuan goose
Alaskan king crab,
crab roe, cheung fun
AWARDS:
Chef of the Year, 2024
• Best Service, 2024
• Tatler Dining 20, 2022-2024
•
118
PRICE PER HEAD:
HK$2,500
PRIVATE ROOMS:
3 rooms for 6-8 persons
WWW.TATLERASIA.COM
CANTONESE
Yat Tung Heen
Basement 2, Eaton Hotel, 380 Nathan Road, Jordon, Hong Kong
TEL: +852 2710 1093 yattungheen.com
yattungheen
yattungheen
TATLER SAYS
Operating for more
than three decades,
Yat Tung Heen is one
of Kowloon’s top hotel
Chinese restaurants,
frequented by food
lovers locally and from
abroad. Despite its
basement location, the
restaurant underwent a
major facelift when the
hotel was refurbished
in 2018, with
stylish dark wooden
furnishings mirroring
a 1920s Shanghainese
tavern. Chef Tam
Tung’s revered honeyglazed barbecued pork
and the restaurant’s
vast selection of
dim sum make the
restaurant a popular
lunch spot, while à
la carte selections
cover a wide range of
vegetarian and seasonal
delicacies, together
with daily rotating
varieties of nutritious
Chinese soups.
SIGNATURE
DISHES
•
•
•
Honey-glazed
barbecued pork
Tiger prawn two ways
Pan-fried chicken
with ginger and
mandarin peel
PRICE PER HEAD:
HK$700
PRIVATE ROOMS:
5 rooms for 8-30 persons
THE TATLER DINING GUIDE
119
CANTONESE
Yue
Shop 1301, Food Forum, Time Square, 1 Matheson Street, Hong Kong
TEL: +852 2838 3968 lubuds.com/yue-times-square-causeway-bay
lubudsfnbgroup
lubudsfnbgroup
TATLER SAYS
Having long managed
upmarket Japanese
restaurant chain Ana,
the ever-industrious
Lubuds Group pivoted
into Cantonese fare
with the opening of
Yue. Here, the chef
pours his 40 years of
training in refined
Cantonese cooking
into the menu, offering
a slew of delicacies
that run from labourintensively elegant
(deep-fried stuffed
crab shell) to homey
and comforting (deepfried crispy chicken) to
foodie favourites (stirfried claypot mud crab,
with rice rolls to soak
up all the crab essence).
Crowd-pleasers also get
a more discerning twist
here, such as sweet
and sour pork made
with aged vinegar,
while classic dim sum
is served during lunch.
Meanwhile, in typical
fashion of large Chinese
restaurants, a range
of private rooms are
available for differentsized soirées.
SIGNATURE
DISHES
•
•
•
Marinated sliced
abalone in spicy
sauce
Roasted marinated
pigeon
Tofu chrysanthemum
in sweetened ginger
soup
PRICE PER HEAD:
HK$1,000
PRIVATE ROOMS:
3 rooms for 8-12 persons
120
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CANTONESE
Yung Kee
Yung Kee Building, 32-40 Wellington Street, Central, Hong Kong
TEL: +852 2522 1624 yungkee.com.hk
YungKeeRestaurant
yungkeehk
TATLER SAYS
A window of bronzed
roast geese, chickens
and sides of pork
tempt diners from the
street into four storeys
of elaborate dining
rooms. While the roast
meats are the star of
the show, there’s also
an extensive menu
of Cantonese classics
made modern, such as
crispy toast topped with
scallops; scrambled
eggs with crab meat
and vermicelli; and
chicken casserole
braised in sand ginger.
The atmosphere is
just as much of a draw
here as the food, with
decor that includes the
restaurant’s original
mid-century floor
tiles, pink and green
modernist chandeliers,
and an 2.5-metretall golden dragon
and phoenix display,
complete with glowing
red eyes.
SIGNATURE
DISHES
•
•
•
Charcoal-roasted
goose
Smoked premium
pork belly with pine
nuts
Sea cucumber stuffed
with diced garoupa,
salted fish and
minced pork
PRICE PER HEAD:
HK$600
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CHINESE
Celestial Court
2/F, Sheraton Hong Kong Hotel & Towers, 20 Nathan Road, Tsim Sha Tsui, Hong Kong
TEL: +852 2369 1111 celestialcourt.hk
sheratonhk
sheratonhongkong
TATLER SAYS
Celestial Court, an
enduring stalwart
of the Cantonese
culinary scene, crafts a
gastronomic narrative
steeped in tradition.
Masters in preparing
premium dried
seafood, barbecue and
rare heritage dishes,
Celestial Court’s chefs
bring the art of Chinese
culinary traditions
and generations-old
cooking skills to the
fore. The menu spans
the spectrum of classic
to contemporary, from
dim sum to standout
dishes like the roasted
whole suckling pig
stuffed with black
truffle and glutinous
rice. Some dishes,
the result of hours of
laborious work, require
pre-ordering two days
in advance.
SIGNATURE
DISHES
•
•
•
Baked stuffed chicken
with black truffle,
pearl barley and duck
liver
Steamed shrimp
dumpling with
bamboo shoots
Fried rice with crab,
crab roe, conpoy,
diced duck,
mushrooms and egg
white
PRICE PER HEAD:
HK$1,000
PRIVATE ROOMS:
5 rooms for 12-96 persons
122
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CHINESE
China Tang
Shop 411-413, 4/F, Landmark Atrium, 15 Queen’s Road Central, Central, Hong Kong
TEL: +852 2522 2148 chinatang.com
chinatanghk
chinatanghk
TATLER SAYS
Founded by the late
Sir David Tang and
renowned gourmand
Dr Peter Lam as an
outpost of its famed
sister restaurant in
London, China Tang
Landmark has, since
2013, offered business
executives and the
well-heeled an escape
into the glamour
of 1920s Shanghai,
with its richly
decorated, Chinesestyle furnishings
and art deco motifs.
The chinoiserie
continues from decor
to plate, where classic
Cantonese—with a
twist of Shanghai,
Sichuan and Beijing—
meets the modern in
such dishes as roasted
fried brown rice with
Satsuma Wagyu cubes
and black truffle. The
lunchtime dim sum
is more traditional,
but with equally highquality ingredients and
refinement.
SIGNATURE
DISHES
•
•
•
Barbecued pork
Baked puff pastry
with barbecued pork
and apple purée
Crispy chicken with
Sichuan chilli and
chicken giblets
PRICE PER HEAD:
HK$1,000
PRIVATE ROOMS:
7 rooms for 10-14 persons
THE TATLER DINING GUIDE
123
CHINESE
Deng G
2/F & 3/F, Weswick Commercial Building, 147-149 Queen’s Road East, Wan Chai, Hong Kong
TEL: +852 2609 2328 elite-concepts.com
dengghk
TATLER SAYS
Spread across two
floors in a rather
unassuming building
in Wan Chai is a
Sichuanese haven
that is simply a cut
above. With chef Deng
Huadong on the pass,
no dish is ever overly
reliant on the tingle
of mala. Rather, the
complex depths of
flavour that can exist
on the Sichuanese
spectrum prove
delectably myriad,
from yuxiang (“fish
fragrance”) to lychee
(nothing to do with the
fruit; just a considered
balance of sweet and
sour) and a peppery
salted spice. And to
wash it all down? More
than 30 varieties of
baijiu await.
SIGNATURE
DISHES
•
•
•
Chicken tofu soup
Camphor-smoked
duck
Wu la spicy mandarin
fish
PRICE PER HEAD:
HK$800
124
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CHINESE
Gold Garden Shanghai Cuisine
Shop 3202, 3/F, Gateway Arcade, Harbour City, 25 Canton Road, Tsim Sha Tsui, Hong Kong
TEL: +852 2116 8328 goldgardenshanghaicuisine.com
GoldGardenShanghaiCuisine
goldgardenshanghaicuisine
TATLER SAYS
In a roomy,
contemporary
interior that echoes
the bamboo-forested
Geyuan Garden in
Yangzhou, China, this
is a place to relax over
Shanghainese comfort
dishes, such as cold
shredded chicken with
flat rice noodles, and
cucumber salad with
sesame dressing; piping
hot xiao long bao; and
delicately poached river
shrimp. Aside from
traditional pan-fried
pork-filled dumplings,
Gold Garden also serves
a hybrid xiao long bao
meets potsticker dish,
which arrives sizzling
on a cast iron platter.
With about 100 entries
on the menu, an
interesting signature
dish is the slowcooked, crispy-skinned,
smoked chicken. When
in season, freshwater
hairy crabs are also
very popular here.
SIGNATURE
DISHES
•
•
•
Shanghainese
assorted cold platter
Xiao long bao
Braised whole sea
cucumber with green
onion
PRICE PER HEAD:
HK$800
PRIVATE ROOMS:
8 rooms for 2-4 persons
THE TATLER DINING GUIDE
125
CHINESE
Grand Majestic Sichuan
Shop 301, Alexandra House, 18 Chater Road, Central, Hong Kong
TEL: +852 2151 1299 grandmajesticsichuan.com
grandmajesticsichuan
grandmajesticsichuan
TATLER SAYS
Hong Kong’s most
glamorous Sichuanese
dining destination
promises chandeliers,
flutes of vintage
champagne and
slick service, while
the involvement of
renowned writer and
consultant Fuchsia
Dunlop and head chef
Theign Phan ensures
dishes found nowhere
else—and genuine
levels of nuanced heat.
Let the young service
team guide you, but for
our money, the panseared fish with fiveyear Pixian chilli bean
paste, and whole mud
crab wok-fried with
Sichuan chillies and
peppercorns are nonnegotiables. Did we
mention the dan dan
mian made tableside?
Another winner. A
cleverly conceived wine
list offers vintages
based around years of
the Chinese zodiac,
while the plant-filled
terrace is perfect for a
nightcap or cigar.
SIGNATURE
DISHES
•
•
•
Bang bang chicken
Deng Ying Niu Rou
Mapo tofu
PRICE PER HEAD:
HK$800
PRIVATE ROOMS:
3 rooms for 8-44 persons
126
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CHINESE
Hop Sze
G/F, 18 Jupiter Street, Tin Hau, Hong Kong
TEL: +852 2556 3377
TATLER SAYS
Among its loyalists, of
which there are many,
it’s the best Chinese
restaurant within the
vicinity of the city.
And it’s such fervour
that makes a Hop Sze
reservation quite hard
to come by, with dinner
slots oftentimes booked
up by regulars weeks if
not months in advance.
Understandable, if
you’ve had the distinct
pleasure of crunching
teeth-first into its
glorious prawn toast;
the steamed threadfin,
swimming in chicken
fat and Huadiao wine;
and the gargantuan
serving of baked pork
chop rice. While the
original Sai Wan Ho
location will be closing
shop and moving into
swankier premises
this summer at the
members-only Club
Bâtard, the Tin Hau
location is still open for
those looking to savour
its cuisine in decidedly
more down-to-earth
environs.
SIGNATURE
DISHES
•
•
•
PRICE PER HEAD:
HK$600
THE TATLER DINING GUIDE
Pan-fried crab rice
roll with ginger and
spring onion
Seasoned smoked soy
chicken
Steamed four finger
threadfin with
chicken fat and yellow
wine sauce
127
CHINESE
Jiangsu Club
2/F, Alliance Building, 130-136 Connaught Road, Sheung Wan, Hong Kong
TEL: +852 6230 8973
jiangsuclub
jiangsu.club
TATLER SAYS
In dedication to the
long and storied
culinary heritage of
the province, Jiangsu
Club brings one of
China’s eight notable
regional cuisines to
the humble Sheung
Wan neighbourhood.
Bolstered by the
extensive shared
experiences and talents
of three veteran chefs,
the menu features
concise creations
that honour defining
features of the cuisine,
including highly
seasonal ingredients,
meticulous preparation
methods and a strong
focus on seafood.
The dim sum here
will satiate morning
crowds, but speciality
dishes like the
unctuous braised pork
belly, eight-treasure
duck and fish head
radish soup are really
what makes this place
shine.
SIGNATURE
DISHES
•
•
•
Steamed cod with
Huadiao wine
Jiangsu Eight
Treasures duck
Braised pork knuckle
with dried farm
vegetables
PRICE PER HEAD:
HK$600
PRIVATE ROOMS:
8 rooms for 4-50 persons
128
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CHINESE
Liu Yuan Pavillion
3/F, The Broadway, 54-62 Lockhart Road, Wan Chai, Hong Kong
TEL: +852 2804 2000
TATLER SAYS
With its no-frills
ambience and devoted
patronage, Liu Yuan
Pavilion is a stalwart of
Shanghainese cuisine
for good reason. The
menu boasts iconic
dishes including the
intoxicating drunken
squab, stir-fried
shrimps, braised pig
knuckle, and braised
“lion head” meatballs.
Its pan-fried pork
buns, juicy and devoid
of excess oil, are also
a delight. And when
it comes to hairy
crab season in the
autumn, a table here
is worth its weight in
gold. A sought-after
destination listed in
every Hong Kong
guidebook, Liu Yuan
Pavilion attracts a
diverse crowd; given the
restaurant’s widespread
appeal to both tourists
and locals, securing
a reservation well in
advance is imperative.
SIGNATURE
DISHES
•
•
•
Sautéed green crab
with green peas in
bean sauce
Huadiao drunken
chicken
Xiao long bao with
hairy crab roe
PRICE PER HEAD:
HK$600
THE TATLER DINING GUIDE
129
CHINESE
The Merchants
45/F, Gloucester Tower, 15 Queen’s Road Central, Central, Hong Kong
TEL: +852 2155 4141 themerchantshk.com
themerchantshk
TATLER SAYS
The Merchants is one
of a trio of high-end
restaurants, along
with a rooftop bar and
private members club,
within the glamorous
Forty-Five development
high above the
city. Plush interiors
channel belle époque
Shanghai, with orange
velvet banquettes and
hand-embroidered
wallpaper. Executive
chef Chen Tian-long
turns out refined
takes on the food of
Shanghai and the
surrounding provinces
of Jiangsu and
Zhejiang. Signature
dishes include stirfried shrimp, deepfried mandarin fish in
sweet and sour sauce,
jasmine tea-smoked
duck, and braised pork
belly with bean curd
knots in sweet soy
sauce. The views of
Victoria Harbour and
the city skyline add to
the already elevated
experience.
SIGNATURE
DISHES
•
•
•
Drunken chicken in
Shaoxing wine
Jasmine tea-smoked
duck
Osmanthus honeyglazed Jinhua ham
with crispy bean curd
sheet
PRICE PER HEAD:
HK$800
PRIVATE ROOMS:
4 rooms for up to 20 persons
130
WWW.TATLERASIA.COM
CHINESE
Mian
The Pavilion, The Murray, Hong Kong, 22 Cotton Tree Drive, Central, Hong Kong
TEL: +852 3141 8888 niccolohotels.com
mian_hk
TATLER SAYS
Housed in a twostorey pavilion in The
Murray’s courtyard,
Mian features interiors
inspired by a traditional
tea room. The elevated
Chinese dishes show a
deep understanding of
traditional techniques
while offering
contemporary flair
that brings freshness
to old favourites.
Plating is modern
and ingredients may
be internationally
sourced, but flavours
remain largely classic.
There is a focus
on luxurious and
nourishing ingredients,
though you can always
tuck into the signature
pork chop rice here—
found off-menu only.
SIGNATURE
DISHES
•
•
•
Sichuan-style
poached tiger
grouper, assorted
chillis
Boneless silky fowl
and chicken fillets,
spring onion, dan
dan sauce
Fried wild rice,
seafood, egg, Tai Ma
premium soy sauce
PRICE PER HEAD:
HK$800
PRIVATE ROOMS:
2 rooms for up to 12 persons
THE TATLER DINING GUIDE
131
CHINESE
Rùn
2/F, The St Regis Hong Kong, 1 Harbour Drive, Wan Chai, Hong Kong
TEL: +852 2138 6808 run-restaurant.stregishongkong.com
runrestaurant
run_restaurant
TATLER SAYS
Award-winning chef
Hung Chi-Kwong puts
his more than three
decades of experience
in five-star hotels to
great effect at this
elegantly designed and
spacious restaurant.
He prepares seasonal
ingredients from
around the world the
traditional, painstaking
way but presents
them in dramatic
and contemporary
fashion. The wok-fried
crab claw with dried
shrimp, ginger, spring
onion and a layered
bean curd sheet looks
and tastes spectacular,
while Rùn’s barbecued
Ibérico pork, made
from shoulder meat,
is leaner than usual
with evenly distributed
fat, which results in a
satisfying bite. Wine
and tea sommeliers
offer expert-level
guidance on pairing
options throughout the
menus.
SIGNATURE
DISHES
•
•
•
Wok-fried crab claw,
dried shrimp, layered
bean curd sheet
Steamed whole blue
lobster, pickled chilli
Braised minced fish
soup
PRICE PER HEAD:
HK$1,000
PRIVATE ROOMS:
2 rooms for 8-16 persons
132
WWW.TATLERASIA.COM
CHINESE
Sha Tin 18
4/F, Hyatt Regency Hong Kong Sha Tin, 18 Chak Cheung Street, Sha Tin, Hong Kong
TEL: +852 3723 7932 hyatt.com
hyattshatin
TATLER SAYS
If you visit Sha Tin
18 without getting
its Peking duck, you
simply aren’t doing
things right. The
much-loved signature
more than lives up to
its reputation as one
of Hong Kong’s best
renditions of the iconic
dish, with separate
servings of divinely
crispy skin (best
enjoyed with a sprinkle
of sugar), lean breast
meat and succulent leg
meat—accompanied
by plentiful supplies of
paper-thin pancakes
and lashings of highly
addictive garlic paste
and soybean sauce.
Don’t sleep on the
rest of the menu
though, which is
impressively extensive
yet consistently
excellent—including
Dongguan specialities,
dim sum classics
and a creative
selection of eastmeets-west desserts.
Just remember to
pre-order that allimportant duck to avoid
disappointment.
SIGNATURE
DISHES
•
•
PRICE PER HEAD:
HK$800
•
Traditional Peking
duck
Flambéed rose wine,
barbecued pork, lard
rice
Chinese wine
chocolate ice cream
PRIVATE ROOMS:
5 rooms for 5-48 persons
THE TATLER DINING GUIDE
133
CHINESE
Sun Hon Kee
Shop G01, G/F, Commune Modern, 28 Wo Fung Street, Luen Wo Hui, Fanling, Hong Kong
TEL: +852 2683 0000
sunhonkee
sunhonkee
TATLER SAYS
Hollywood superstar
Chow Yun Fat is among
the famous (and not
so famous) faces who
have made their way
across town to this
unpretentious, familyrun restaurant in the
New Territories. The
reason they come is
the traditional Hakka
cuisine—steaming
bowls of fish noodles,
fat oyster omelettes,
chunks of pork with
tangy vegetables, whole
chickens caramelised
with rice wine, chilli
and ginger. Ingredients
are sourced from local
farms and fishermen;
not to be on trend but
because that’s the way
they’ve always done it.
SIGNATURE
DISHES
•
•
•
Slow-braised pork
belly with pickled
mustard greens
Fried oyster pancake
Stir-fried chicken
with Chinese yellow
rice wine
PRICE PER HEAD:
HK$400
134
WWW.TATLERASIA.COM
CHINESE
Xin Rong Ji
G/F & 1/F, China Overseas Building, 138 Lockhart Road, Wan Chai, Hong Kong
TEL: +852 3462 3516
TATLER SAYS
The Hong Kong outpost
of this Beijing brand
is a portal for diners
to sample many of
the same excellent
Taizhou dishes as in
its flagship—or indeed
at any of the multiple
branches across
mainland China. The
restaurant specialises
in fish and seafood from
the East China Sea; the
braised, wild-caught
yellow croaker is an
outstanding signature
dish. The formidably
refined Peking duck
carved tableside is
another must-try, with
its crisp, paper-thin
skin presented with
individual servings of
steamed wrappers and
condiments. Service in
the elegantly restrained
dining room is warm
and polished.
SIGNATURE
DISHES
•
•
•
Braised, wild-caught
yellow croaker
Roasted Peking duck
Crispy fried silver
ribbon fish
PRICE PER HEAD:
HK$800
THE TATLER DINING GUIDE
135
CHINESE
Yong Fu
Shop 2, G/F & 1/F, Golden Star Building, 20-24 Lockhart Road, Wan Chai, Hong Kong
TEL: +852 2881 7899 yongfuhk.com
yongfuhk
yongfuhk
TATLER SAYS
As with many of Hong
Kong’s finest regional
Chinese dining
spots, Yong Fu sits in
comparatively modest
environs, namely
Lockhart Road in Wan
Chai. Head chef Liu
Zhen oversees perfect
renditions of dishes
which won acclaim—
and plenty of fans—
in Yong Fu’s original
Shanghai location,
thanks to seasonal,
family-style cuisine
from Ningbo. Seafoodmad Hong Kong diners
love how he teases
maximum flavour
from produce plucked
from the East China
Sea, such as croaker
poached in rice wine.
Another signature dish
of raw mud crab keeps
the crustacean flavours
paramount in a sauce of
ginger and coriander,
while mud snails are
a seasonal speciality
far more enticing than
they sound. From the
meat section, the crispy
chicken is a showstopper, popular with
families and groups.
SIGNATURE
DISHES
•
•
•
136
Mud crabs with
ginger and coriander
Yellow croaker soup
Handmade pork
dumplings and
sesame glutinous
rice dumplings
PRICE PER HEAD:
HK$1,000
WWW.TATLERASIA.COM
FILIPINO
Barkada
UG/F, FOCO, 48 Cochrane Street, Central, Hong Kong
TEL: +852 2663 0238 barkada.hk
barkada.hk
TATLER SAYS
Filipino cuisine
has thus far been
underrepresented in
Hong Kong, making
Barkada an exciting
addition to the city’s
dining scene. A
collaboration between
Singular Concepts
and Filipino-American
food influencer Jen
Balisi, Barkada offers
a modern take on
traditional Filipino
dining, with vibrant,
accessible dishes
that are ideal for
sharing in groups.
The “spicy funky
coconut noodles” are
a standout, delivering
a sweet-spicy-umami
flavour explosion that’ll
have you ordering
seconds immediately,
while appetisers like
the adobo popcorn
chicken and lumpiang
Shanghai spring rolls
go down a treat with
drinks; the creative
cocktail menu also
features many Filipino
influences. With its
convenient Central
location and easy-going
vibes, Barkada is a great
choice for a fun night
out with friends.
SIGNATURE
DISHES
•
•
PRICE PER HEAD:
HK$400
THE TATLER DINING GUIDE
•
Spicy funky coconut
noodles
Adobo fried chicken
Sizzling sisig
137
FRENCH
Ami
Shop 302, Alexandra House, 18 Chater Road, Central, Hong Kong
TEL: +852 3185 8396 ami-woodear.hk
Ami.HKG
ami.hongkong
TATLER SAYS
Nestled among
Central’s skyscrapers,
Ami shines with
its contemporary
French fare. The
tranquil, forestthemed restaurant
offers an intimate
space frequented by
cocktail lovers, thanks
to the adjacent bar
Woodear. Its style of
modern French fine
dining makes the most
of seasonality and the
best European produce,
which is prepared with
solid, refined execution.
Highlights include the
signature beef tartare
with seaweed crisp,
mushroom soup with
shiitake and black
pepper roll, and a baked
Alaska for two. Besides
its celebrated wine list,
Ami is also home to a
wide whisky selection,
with a popular freeflow brunch on the
weekend.
SIGNATURE
DISHES
•
•
•
Hand-cut heritage
beef tartare
Blood duck breast
Rum baba, mango
PRICE PER HEAD:
HK$1,000
PRIVATE ROOMS:
2 rooms for 10-14 persons
138
WWW.TATLERASIA.COM
FRENCH
Bâtard
Shop E, 165-166 Connaught Road West, Sai Ying Pun, Hong Kong
TEL: +852 2318 1802 batardhk.com
batardhk
TATLER SAYS
Sharing premises with
7,000-square-foot
retailer The Fine Wine
Experience—which
boasts the largest
Burgundy section in
Hong Kong—Bâtard
is big on wine, with
dishes designed to be
paired. On the food
menu, classic French
culinary techniques
are applied to create
deceptively simple
dishes such as the
much-loved signature
of local roast threeyellow chicken, seared
Angus beef tenderloin
with mushroom
duxelles and foie gras,
or Brittany blue lobster
risoni. Make sure to
book your visit pronto,
as Bâtard is due to be
folded into Club Bâtard
soon, a sprawling new
members’ club in the
heart of Central due to
open in summer of this
year.
SIGNATURE
DISHES
•
•
•
AWARDS:
Tatler Dining 20, 2022
• Rising Star, 2022
•
THE TATLER DINING GUIDE
Bâtard’s signature
roast chicken, warm
pilaf rice
Kampachi, seaweed,
Oscietre caviar
Pâté a choux,
hazelnut, cherry
PRICE PER HEAD:
HK$1,200
139
FRENCH
Belon
1/F, 1-5 Elgin Street, Central, Hong Kong
TEL: +852 2152 2872 belonsoho.com
belonhk
belonhk
TATLER SAYS
With a low-key location
in Central and interiors
conceptualised by
Hong Kong design
maven Joyce Wang, this
curvaceous, velvety
dining room in shades
of smoky blue has
everything you could
want for a perfect date.
Then there’s the à la
carte menu—focused
on pulling flavour from
the very freshest of
ingredients—which
is just as sexy. Think
langoustine ravioli with
bacon and butternut
squash; Australian
Wagyu striploin with
chorizo and polenta,
and honey and passion
fruit mille-feuille. Staff
perfectly walk the fine
line between amiable
and discreet, and the
wine list is divine.
SIGNATURE
DISHES
•
•
•
Canadian spot prawn
with pomelo and
caviar
Cervelas en brioche
Smoked duck à
l’ananas
AWARDS:
Tatler Dining 20, 2017-2018,
2020, 2022
• Best New Chef, 2018
•
140
PRICE PER HEAD:
HK$1,000
PRIVATE ROOMS:
1 room for 30-35 persons
WWW.TATLERASIA.COM
FRENCH
Caprice
6/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, Hong Kong
TEL: +852 3196 8860 fourseasons.com
capricehongkong
capricehongkong
TATLER SAYS
For life’s special
occasions, Caprice is
top of mind; and with
unimpeded harbour
views, a glittering
dining room seating
108, a 1,000-strong list
of wines from the cellar
and chef de cuisine
Guillaume Galliot’s
inspired French-meetsAsian gastronomy,
could anyone blame
you? Signatures
abound: there are
perennial favourites
like land and sea
tartare of Australian
Wagyu and Gillardeau
oyster with Kristal
caviar; Alaskan king
crab with crustacean
jelly and Osciètre
Prestige caviar; and
hot and cold onion
soup; although, like any
fine-dining restaurant
worth its salt, the menu
changes constantly
with the seasons,
highlighting the best
of global produce.
Oenophiles will find
their Mecca in the
tome-like wine list, as
will cheese fiends in
the gargantuan cheese
board that precedes
dessert.
SIGNATURE
DISHES
•
AWARDS:
Tatler Dining 20, 2013-2020,
2022-2024
• Best Service, 2019, 2022
• Best Sommelier, 2022
• Best New Chef, 2015
• Best Pastry Chef, 2015, 2016,
2018, 2019
• Best Cheese, 2013
•
THE TATLER DINING GUIDE
PRICE PER HEAD:
HK$1,100
•
PRIVATE ROOMS:
1 room for 5-12 persons
•
Alaskan king crab
crustacean jelly and
Osciètre Prestige
caviar
Racan pigeon from
Maison Bellorr
Australian Wagyu
beef, Tarbouriech
oyster, Kristal caviar
141
FRENCH
Clarence
25/F, H Code, 45 Pottinger Street, Central, Hong Kong
TEL: +852 3568 1397 clarencehk.com
clarencehkg
TATLER SAYS
Chef Olivier Elzer is
known as a fitness
freak, working out
twice a day. He brings
his healthy approach
to casual-fine dining
at Clarence, making
traditional French
cuisine far lighter
and more suitable
for today’s palates.
He is also famous
for patenting the
concept of Yakifrenchy,
involving French
classics such as frog’s
legs and snails grilled
over a robata on
skewers, like Japanese
yakitori. Some dishes in
this elegant and refined
restaurant are served
family-style, with meat
and fish cooked whole
on the bone, bringing
local table culture to
an elevated context.
The wine list is as
extensive as any hotel
restaurant, and service
is accommodating.
SIGNATURE
DISHES
•
•
•
Yakifrenchy
Skate wing with
garlic confit
Challans duck breast
PRICE PER HEAD:
HK$1,000
PRIVATE ROOMS:
1 room for 12 persons
142
WWW.TATLERASIA.COM
FRENCH
Épure
Shop 403, Level 4, Ocean Centre, Harbour City, Canton Road, Tsim Sha Tsui, Hong Kong
TEL: +852 3185 8338 epure.hk
epurerestaurant
epurerestaurant
TATLER SAYS
Épure has been a
standard-bearer for
classic French cuisine
since it opened its
doors in Harbour City
in 2014. Today, the
restaurant continues
to delight with
Singaporean chef Aven
Lau, formerly of Bâtard,
at the helm. French
flavours are given
obsessively precise and
sophisticated modern
tweaks: one dish sees
Kegani crab mixed
with curry powder and
olive oil, then topped
with cauliflower cream,
and an apple and
curry leaf jelly with
foie gras; while a trio
of orbs reveals itself
to be foie gras mousse
glazed with Madeiraduck consommé jelly
and a duck and pork
terrine glazed with
milk jelly. The wine
list is noteworthy,
with carefully selected
labels from many of the
notable appellations
of Europe. The dining
room is elegantly
decorated in a warm
palette of brown and
green, with curving
banquettes below a
hand-painted mural of
a forest complete with
deer, while the service
oozes old-fashioned
charm.
AWARDS:
• Tatler Dining 20, 2016-2020
PRICE PER HEAD:
HK$800
PRIVATE ROOMS:
1 room for up to 16 persons
SIGNATURE
DISHES
•
•
•
THE TATLER DINING GUIDE
Paris mushroom
soup
Cévennes onion,
black truffle
Raspberry and
chocolate
143
FRENCH
Feuille
5/F, The Wellington, 198 Wellington Street, Central, Hong Kong
TEL: +852 2881 1848 feuille.hk
feuillehk
feuillehk
TATLER SAYS
At Feuille, named after
the French word for
“leaf”, vegetables are
the star of the show.
Over 80 per cent of
the menu, executed
by executive chef Joris
Rousseau, is headlined
by locally sourced
produce, transforming
seasonal ingredients
through the alchemy of
French techniques and
mirroring the life cycle
of plants. Signature
dishes include frog legs,
playfully infused with
madras and rosemary,
while cumin, egg and
locally sourced baby
corn come together to
reimagine the classic
mouillette (egg and
soldiers). The tomato,
strawberry and longan
dessert showcases
a commitment to
zero-waste cooking,
turning the humble
tomato into a sweet
and savoury marvel.
Dining at Feuille
is a fun and fresh
experience, with each
plate a positive nod
to the environment’s
rhythms.
SIGNATURE
DISHES
•
•
•
144
Daikon, blue crab,
kombu
Morel, three yellow
chicken, aged
Shaoxing
Green pea, scallops,
fig leaf
AWARDS:
Best New Restaurant, 2024
• Rising Star, 2024
•
PRICE PER HEAD:
HK$1,800
WWW.TATLERASIA.COM
FRENCH
Gaddi’s
1/F, The Peninsula Hong Kong, 19-21 Nathan Road, Tsim Sha Tsui, Hong Kong
TEL: +852 2696 6763 peninsula.com
ThePeninsulaHongKong
peninsulahongkong
TATLER SAYS
As Hong Kong’s
first and foremost
luxury French dining
experience, named after
The Peninsula Hong
Kong’s first general
manager, Leo Gaddi,
Gaddi’s has achieved
the incredible feat
of keeping its stellar
reputation for 70 years.
These days, the torch
continues to be carried
by chef Albin Gobil,
an alum of L’Atelier
de Joël Robuchon and
Hélène Darroze at
The Connaught, who
keep traditions alive
with their modern
classic approach to
French cooking.
Quintessentially French
dishes like roasted
pigeon, langue de veau
(beef tongue), beef tail
consommé and poached
Dover sole are freshly
reinterpreted here.
SIGNATURE
DISHES
•
•
•
AWARDS:
Tatler Dining 20, 2013-2015,
2017
• Best New Chef, 2017
•
THE TATLER DINING GUIDE
Black Angus beef
and Tarbouriech
oyster tartare, Kristal
caviar, shiso, confit
quail egg yolk
Milk-fed Aveyron
lamb, artichokes,
Ras el Hanout spices,
herb coulis
Golden apple soufflé,
light vanilla cream,
Granny Smith sorbet
PRICE PER HEAD:
HK$2,200
PRIVATE ROOMS:
1 room for up to 12 persons
145
FRENCH
L’Atelier De Joël Robuchon
Shop 401, 4/F, Landmark Atrium, 15 Queen’s Road Central, Central, Hong Kong
TEL: +852 2166 9000 robuchon.hk
latelier.hk
joelrobuchon_hk
TATLER SAYS
Since its inception
in 2006, this
establishment, born
from Joël Robuchon’s
innovative concept in
Tokyo, has attracted
gourmands without
fail. The brand’s nowiconic red and black
decor, coupled with
a living garden wall,
mirrors the signature
style synonymous
with Joël Robuchon’s
culinary empire; for
the truest Robuchon
experience, sit at the
counter for a view of
the kitchen in a format
directly inspired by
Japan’s sushi bars. The
contemporary French
cuisine, executed with
unparalleled precision,
showcases prime
seasonal ingredients
flown in from around
the world. The menu,
a collection of French
classics presented in
tapas-style portions,
includes signature
dishes such as the
crispy poached egg
adorned with Sologne
Imperial caviar, freerange quail and foie
gras, and marinated
black cod fillet.
SIGNATURE
DISHES
•
•
•
146
L’œuf de poule:
Sologne Imperial
caviar over a crispy
poached egg
La Caille: free-range
quail and foie gras,
served with mashed
potato
Le black cod: cod
fillet marinated in
sake and mirin with
miso sauce
AWARDS:
Tatler Dining 20, 2014-2015
• Best Wine List, 2014
•
PRICE PER HEAD:
HK$1,800
PRIVATE ROOMS:
3 rooms for 6-12 persons
WWW.TATLERASIA.COM
FRENCH
L’Envol
3/F, The St Regis Hong Kong, 1 Harbour Drive, Wan Chai, Hong Kong
TEL: +852 2138 6818 lenvolhk.stregishongkong.com
lenvolhk
lenvolhk
TATLER SAYS
L’Envol stands as a
beacon of French fine
dining with chef Olivier
Elzer’s innovative
interpretation of
French haute cuisine.
The restaurant,
elegantly adorned in
marble and wood,
offers an ambience of
quiet sophistication,
complementing the
meticulously crafted,
artfully plated dishes.
L’Envol presents a
seafood-centric menu,
constantly evolving
based on seasonality.
Staples, however,
include the Hokkaido
sea urchin box and
La Langoustine de
Loctudy. For liquid
accompaniment, look
toward its extensive
wine list, which
boasts an impressive
800-plus labels. An
unapologetically
luxurious experience.
SIGNATURE
DISHES
•
•
•
AWARDS:
Tatler Dining 20, 2022
•
Brittany blue
lobster “bouillabaisse
consommé”
Brittany razor clams
“à la marinière”
Roasted “pigeon au
sang”
PRICE PER HEAD:
HK$2,000
PRIVATE ROOMS:
1 room for 6-8 persons
THE TATLER DINING GUIDE
147
FRENCH
Louise
PMQ, 35 Aberdeen Street, Central, Hong Kong
TEL: +852 5722 3269 louise.hk
louise.hkg
TATLER SAYS
Opened by chef Julien
Royer of Odette in
Singapore and helmed
by executive chef
Franckelie Laloum, this
beautiful restaurant
serves refined takes
on French classics.
The signature of
roasted yellow chicken
with spectacularly
delicious Niigata rice
“en cocotte”, studded
with shards of crispy
chicken skin, is a
must-try; as is the
angel hair pasta with
Kristal caviar, black
truffle and kombu.
The impressive wine
list concentrates on
French pours, with real
thought put into both
pairings and by-theglass options. Friendly,
knowledgeable service
and stylishly relaxed
interiors by renowned
design studio André
Fu ensure that visiting
Louise always feels like
a treat.
SIGNATURE
DISHES
•
•
•
Angel hair pasta,
Kristal caviar, black
truffle, kombu
Smoked organic
egg, potato, chorizo,
buckwheat
Roasted Hong Kong
yellow chicken,
Niigata rice “en
cocotte”
AWARDS:
Best Interior Design, 2020
•
PRICE PER HEAD:
HK$1,200
PRIVATE ROOMS:
1 room for up to 26 persons
148
WWW.TATLERASIA.COM
FRENCH
LPM
Shop 1, UG/F, H Queen’s, 23-29 Stanley Street, Central, Hong Kong
TEL: +852 2887 1113 lpmrestaurants.com
lpmhongkong
lpmrestaurant
TATLER SAYS
Nestled within
H Queen’s, LPM is
a petite évasion to
the French Riviera.
Stepping through the
entrance, the ambience
is transformed with
thoughtful belle
époque detailing, bold
art and an inviting
atmosphere. The
menu is designed to
be consistent with the
group’s other locations
in Dubai, London,
Miami and Abu Dhabi,
and its classic blend
of creativity and
precision keeps diners
coming back again and
again to explore à-laminute preparations
of dishes, each a
harmonious blend
of natural, fresh and
delicate flavours. From
exquisite escargots to
its signature Tomatini,
a fun, peppy twist on a
classic martini, every
visit to LPM is a feast
for the senses and a
passport to sunnier
climes.
SIGNATURE
DISHES
•
•
•
Warm prawns in olive
oil
Baby chicken
marinated in lemon
French toast with
spiced ice cream
PRICE PER HEAD:
HK$800
THE TATLER DINING GUIDE
149
FRENCH
Maison ES
G/F, Hang Tak Building, 1 Electric Street, Wan Chai, Hong Kong
TEL: +852 2521 8011 maison-es.com
maison_es
TATLER SAYS
Chef-patron Esther
Sham’s Maison ES may
be nestled at the end of
Wan Chai’s Starstreet
Precinct, but just one
step into the elegant
premises is a journey
away to somewhere
French-inflected, but
that very much reflects
Sham. As much is clear
in the inventive dishes
largely inspired by the
chef’s Parisian training,
though with touches
that point directly
homeward. From
a can’t-believe-it’sgluten-free “tartare”
infused with a satay
emulsion to a hearty
Wagyu Wellington
rendered with Chu
Hou paste, nudges and
nods to Hong Kong are
deftly folded into the
very essence of so much
of Maison ES’s menu.
You’d be remiss not to
tuck into its signature
not-too-sweet French
toast (Hong Kong-style,
naturally) at the end of
the meal.
SIGNATURE
DISHES
•
•
•
Hokkaido scallop
ceviche
Sautéed spanner
crab meat tossed with
linguine
Spanish red prawn
with poached
heirloom cherry
tomatoes
PRICE PER HEAD:
HK$1,300
PRIVATE ROOMS:
1 room for 10-24 persons
150
WWW.TATLERASIA.COM
FRENCH
Petrus
56/F, Island Shangri-La, Hong Kong, Pacific Place, Supreme Court Road, Admiralty, Hong Kong
TEL: +852 2820 8590 shangri-la.com/island
restaurantpetrus
restaurant_petrus
TATLER SAYS
Fifty-six floors
above Hong Kong
and 32 years young,
Petrus remains one
of the city’s premier
French fine-dining
destinations. The
dining room’s baroque
decor may divide
guests, but the views
never fail to dazzle.
There’s absolutely no
doubting the talent
of executive chef Uwe
Opocensky, a creative
and personable host
who passionately talks
through the dishes
that he and the team
craft from breakfast
through to dinner.
Flawless technique is
evident throughout,
from venison and foie
gras pâté en croute to
a stunning Wellington
with sweetbreads and
monkfish. And as one
would expect for a
restaurant named after
one of France’s most
legendary appellations,
the wine list is epic.
SIGNATURE
DISHES
•
•
•
AWARDS:
Tatler Dining 20, 2013-2015
• Best Pastry Chef, 2014
•
THE TATLER DINING GUIDE
Spanish red prawn
with garum
Georges Bruck foie
gras with figs, pecans
and brioche
French monkfish
Wellington with
sweetbread
PRICE PER HEAD:
HK$2,300
PRIVATE ROOMS:
2 rooms for 15-30 persons
151
FRENCH
Racines
22 Upper Station Street, Sheung Wan, Hong Kong
TEL: +852 5742 6539 racineshk.com
racines.hk
TATLER SAYS
Taking its name from
the French word for
“roots”, this homely
restaurant is the
culinary love child
of Romaine Dupeyre,
who grew up in Nice,
and Toulousian Adrian
Castillo, who met as
young apprentice chefs
at La Chèvre D’Or on
the French Riviera.
Racines’ warm, woody
interior holds just 18
seats, including six
counter stools at the
open kitchen where
you’re best placed to
watch their five- and
seven-course tasting
menus being brought
to life. Dishes are
seasonal but might
include creamy cod and
cheese croquettes in
summer or Basque river
trout with cauliflower,
almond and sabayon
in autumn.
SIGNATURE
DISHES
•
•
•
Burgaud duck
Snowball cauliflower
Atlantic monkfish
PRICE PER HEAD:
HK$1,600
152
WWW.TATLERASIA.COM
FRENCH
Jean May
Shop A, 14 Gresson Street, Wan Chai, Hong Kong
TEL: +852 3590 6033 jeanmayhk.com
jeanmayhk
jeanmayhk
TATLER SAYS
Training under
master chef Pierre
Koffman has equipped
chef Tiffany Lo with
impeccable skills to
open and run this
French bistro. Tucked
away on a quiet side
street of Wan Chai,
Jean May is a bright
and airy eatery decked
out with light green
walls, dark wood
furnishings and
vintage artwork, which
underlines the bistro
vibes while guests look
on the menu board for
seasonal highlights
as well as current
specialities depending
on the seasonality
of ingredients. Yearround favourite dishes
are consistent and
sumptuous. The list
includes the likes of
steak tartare with
crispy toast, and duck
breast with honey glaze
and carrots. Bottles of
wine are good value
at Jean May, as is the
selection of by-theglass wines and beers.
SIGNATURE
DISHES
•
•
•
Chicken liver parfait
Duck à l’orange
Steak tartare
PRICE PER HEAD:
HK$800
THE TATLER DINING GUIDE
153
FRENCH
Vivant
G/F, 8-10 Lyndhurst Terrace, Central, Hong Kong
TEL: +852 2952 2766 twins-kitchen.com/vivant-restaurant
vivantrestaurant.hk
vivant.hk
TATLER SAYS
“Vivant” means “lively”
in French, and this
warm and intimate
neighbourhood
restaurant that seats
just 20 has vivacity in
spades. Channelling
French bistronomy
culture, head chef
Jeston Chua (formerly
of Belon and Bâtard)
brings a casual, unfussy
approach to top-quality
ingredients, and pairs
them with a carefully
chosen list of natural
wines. Dishes have a
European heart but
take inspiration from
everywhere, ranging
from the signature of
potato mille-feuille
with smoked eel
rillette to spinatknödel
(Tyrolese spinach
dumpling) and Boston
lobster with vin jaune
beurre blanc.
SIGNATURE
DISHES
•
•
•
Potato mille-feuille
and smoked eel
rillette
Filipino beef skewer
Tortellini with green
pea and parmesan
sauce
PRICE PER HEAD:
HK$800
154
WWW.TATLERASIA.COM
FRENCH CHINESE
Mora
40 Upper Lascar Row, Sheung Wan, Hong Kong
TEL: +852 9583 8590 mora.com.hk
mora.hongkong
mora_hongkong
TATLER SAYS
Tucked among the
antique stalls of Cat
Street Market, Mora is
the latest opening from
Tate Dining Room’s
chef-founder Vicky Lau.
Each dish here features
soy in some form, be
it in udon noodles
in soy milk lobster
bouillon or thousandlayer tofu with soybraised shiitake and
black garlic. In a bid
to promote awareness
of soy in local culture,
all the soy products
at Mora come from
a factory Lau set
up herself in Chai
Wan. The restaurant
itself is a picture of
serenity: charming
scroll paintings at
the entrance tell the
history of soy and bring
a pop of colour to the
restaurant’s stylishly
subtle, soy-inspired
palette of olive green
and cream.
SIGNATURE
DISHES
•
•
•
AWARDS:
Tatler Dining 20, 2024
•
THE TATLER DINING GUIDE
Cold noodles with
yellow chicken, soy
milk bouillon and red
bean paste
Local threadfin
cooked on the skin
with whipped soy
milk and fermented
tofu
Mapo tofu
PRICE PER HEAD:
HK$1,600
155
FRENCH CHINESE
Tate Dining Room
210 Hollywood Road, Sheung Wan, Hong Kong
TEL: +852 2555 2172 tate.com.hk
tatediningroom
tatediningroom
TATLER SAYS
Vicky Lau, crowned
Tatler Dining’s Chef of
the Year 2023, weaves
French and Chinese
culinary traditions and
techniques together
to create a dining
experience that’s
as unforgettable as
it is unique. Over a
decade on, Tate still
reigns as one of Hong
Kong’s premier finedining destinations,
captivating diners
with its whimsical
artistry and execution
of flavours. Step inside,
and you’re enveloped
in an ambience that’s
as romantically poetic
as the menu itself,
each dish an ode to a
singular ingredient,
evolving with the
seasons. While many
earmark Tate for
special occasions, this
culinary gem beckons
for myriad reasons,
each visit promising a
new chapter in Lau’s
culinary wizardry.
SIGNATURE
DISHES
•
•
Seasonal odes
Mignardise trolley
AWARDS:
Tatler Dining 20, 2014, 20182020, 2022-2024
• Chef Of The Year, 2023
• Best Interior Design, 2018
•
156
PRICE PER HEAD:
HK$3,800
PRIVATE ROOMS:
1 room for 12 persons
WWW.TATLERASIA.COM
FRENCH CHINESE
VEA
30/F, The Wellington, 198 Wellington Street, Central, Hong Kong
TEL: +852 2711 8639 vea.hk
veahongkong
vea_hk
TATLER SAYS
In the gastronomic
theatre of VEA, chef
Vicky Cheng is the
master performer,
seamlessly blending
rich Asian flavours
and traditions with the
precision and finesse of
French cuisine. These
innovative creations
challenge and honour
Chinese cuisine.
Consider the sea
cucumber, which has
been transformed for
modern tastes, swathed
in the dignified notes of
aged Shaoxing wine, or
the abalone “pithivier”
that’s as much a feast
for the eyes as it is for
the palate. Here, amid
impeccable service,
where every desire
is anticipated, the
wine journey finds its
crescendo in a strong
selection of Chinese
wines, a harmonious
counterpart to the
adventurous and
refined menu.
SIGNATURE
DISHES
•
•
•
AWARDS:
Tatler Dining 20, 2024
• Chef Of The Year, 2024
•
THE TATLER DINING GUIDE
Sea cucumber
Fish maw
Abalone “pithivier”
PRICE PER HEAD:
HK$2,200
PRIVATE ROOMS:
1 room for 8 persons
157
FRENCH JAPANESE
Dolos
G/F, 60 Staunton Street, Central, Hong Kong
TEL: +852 3488 5770 twins-kitchen.com/dolos
dolos.hk
dolos.hk
TATLER SAYS
Dolos is named after
the giant interlocking
concrete tetrapods
used on seafronts
to break waves—a
symbol, according to
twin founders Joshua
and Caleb Ng, of Hong
Kong’s deep connection
to the ocean and their
ambitions of bringing
together food, the city
and its people. The
name isn’t the only
unconventional aspect
of this 20-seater:
head chef Sean Yuen,
formerly of Caprice,
who moonlights in
a band that plays
“instrumental
math rock with
a Canton twist”,
steers the cuisine
into unchartered
territory—one dish
pairs fresh oyster with
chopped banana, while
another combines
grilled eel in sansho
pepper sauce and
carrot oil. In a boon
for wine lovers, the
restaurant doesn’t
charge a corkage fee.
SIGNATURE
DISHES
•
•
•
Three yellow chicken,
clam and leek sauce
Sawara, beef bone
marrow, Buddha
hand
Grilled eel, shiokara,
tomato parmigiano
reggiano
PRICE PER HEAD:
HK1,000
PRIVATE ROOMS:
1 room for up to 20 persons
158
WWW.TATLERASIA.COM
FRENCH JAPANESE
Ta Vie
2/F, The Pottinger, 74 Queen’s Road Central, Central, Hong Kong
TEL: +852 2668 6488 tavie.com.hk
tavie.hideakisato
ta_vie_hk
TATLER SAYS
Since opening in
2015, Ta Vie has
quietly but quickly
grown in stature, a
home for discerning
diners seeking some
of Hong Kong’s most
refined and creative
tasting menus. Chef
Hideaki Sato’s mantra
is simple but effective:
to concentrate on
ingredients and dishes
which are “pure, simple
and seasonal”, where
the key denominator
is always taste. On the
menu, that translates
into plates such as freerange quail which are
stuffed with porcini
risotto, served with a
brown butter using the
quail jus. Elsewhere,
large hokkigai clams
are grilled, then
accompanied by a
deep, umami-rich
clam consommé.
Despite being one of
the finest restaurants
in the city, the dining
experience at Ta Vie
somehow remains
modest and unaffected.
SIGNATURE
DISHES
•
•
AWARDS:
Tatler Dining 20, 2016-2019
•
PRICE PER HEAD:
HK$3,200
PRIVATE ROOMS:
1 rooms for 4-6 persons
THE TATLER DINING GUIDE
•
Charcoal-grilled
Nozaki beef rib-eye
smoked with hoba
leaf
Shiro ebi and green
asparagus tartare
topped with Oscietra
caviar
Golden peach
compote with
osmanthus sabayon
sauce
159
FRENCH JAPANESE
Whisk
5/F, The Mira Hong Kong, 118 Nathan Road, Tsim Sha Tsui, Hong Kong
TEL: +852 2315 5999 themirahotel.com
themirahk
themirahk
TATLER SAYS
Whisk chef de cuisine
William Lau weaves an
innovative touch with
Japanese produce while
celebrating French
finesse, bringing
about its latest era of
evolution since the
Mira Hong Kong’s
modern European
restaurant opened
in 2009. Those who
like a surprise can
opt for a 12-course
omakase menu, with
each dish completely
decided ad hoc by
the chef, while those
who prefer to know
exactly what they’ll
get can opt for longer
or shorter tasting
menus, which focus
on a range of exquisite
seafood. Plant-based
alternatives are
easily substituted
upon request, while a
decadent oyster brunch
offers unlimited, freshly
shucked bivalves to go
with an eight-course
feast.
SIGNATURE
DISHES
•
•
•
Steamed escargots
M7 Wagyu sirloin
“Rossini”
French Challans
duck
PRICE PER HEAD:
HK$800
PRIVATE ROOMS:
1 room for 12 persons
160
WWW.TATLERASIA.COM
INDIAN
Chaat
5/F, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
TEL: +852 3891 8732 rosewoodhotels.com/en/hong-kong/dining/chaat
chaathongkong
chaathongkong
TATLER SAYS
Under the guidance of
chefs Gaurav Kuthari
and Dhiraj Kumar,
Chaat continues to
bring excellence to the
table. Menu signatures
such as the baked
jackfruit samosa and
prawn balchao as
well as the tandoori
section—a study of
balance and finesse, and
smoke and spice—keep
diners coming back for
more. The supporting
cast of Indian
grains—naan, roti and
rice—that complement
the aromatic curries
magnificently are also
essential characters
in this play of Indian
fare. Tasting menus,
including premium
and vegetarian options,
make meals effortless
while a comprehensive
selection of wines
and a grand vista over
Victoria Harbour help
to enhance the Chaat
experience.
SIGNATURE
DISHES
•
•
•
AWARDS:
Tatler Dining 20, 2022-2024
• Chef Of The Year, 2022
•
THE TATLER DINING GUIDE
Baked samosa
Lamb dum biryani
Old Delhi butter
chicken
PRICE PER HEAD:
HK$800
PRIVATE ROOMS:
1 room for 12 persons
161
INDIAN
New Punjab Club
G/F, 34 Wyndham Street, Central, Hong Kong
TEL: +852 2368 1223 newpunjabclub.com
newpunjabclub
newpunjabclub
TATLER SAYS
Passionately
spearheaded by Black
Sheep Restaurants’
Syed Asim Hussain,
this establishment
is an ode to Punjab’s
rich heritage. Chef
Palash Mitra rules the
kitchen, delivering
dishes that are nothing
short of royal feasts.
The menu parades the
likes of keema pau,
an ensemble of spiced
mutton and celeriac
in buttered milk buns;
Mughal room makhani,
a chicken tikka dish
with spiced tomato
and butter sauce;
and sarson jhinga
with cardinal prawns,
pistachio butter and
oxtail broth. The vibe is
all relaxed swagger and
retro charm, with plush
leather banquettes and
a gin trolley that add to
the allure.
SIGNATURE
DISHES
•
•
•
Samosa chaat
Masalewali hanp
Keema pau
AWARDS:
Tatler Dining 20, 2019-2020,
2023-2024
• Best Service, 2018
• Best New Restaurant
Readers’ Choice, 2018
•
162
PRICE PER HEAD:
HK$700
WWW.TATLERASIA.COM
INDIAN
Pondi
14 Fuk Sau Lane, Sai Ying Pun, Hong Kong
TEL: +852 6113 0195 pondi.hk
pondi
pondihk
TATLER SAYS
Nestled at the end of
an unassuming lane
in Sai Ying Pun, Pondi
welcomes diners into
a rustic, bistro-style
dining room that at
once feels comforting
and familiar. The staff
are warm and the vibe
is suitably convivial—
cosy and communal
in the way only a wellknown neighbourhood
go-to can. As for the
cooking, refined French
techniques meet spiceforward Indian flavours
on a creative menu
that’s elegant in both
taste and design, which
might feature prawn
and leek samosas with
blueberry relish and
mango chutney; or
grilled butter chicken
with leek ash yoghurt
and spring onion salsa.
With an extensive wine
selection to follow, no
two visits will ever be
the same.
SIGNATURE
DISHES
•
•
•
Duck kanda bahji
Stuffed calamari
Lamb chaap
PRICE PER HEAD:
HK$500
THE TATLER DINING GUIDE
163
INTERNATIONAL
Brut
Shop C, G/F, Tung Cheung Building, 11 Second Street, Sai Ying Pun, Hong Kong
TEL: +852 3460 5863 brut.com.hk
bruthongkong
brut_hk
TATLER SAYS
Brut calls itself a
community restaurant
first, so it’s no surprise
when you find dishes
like hanger steak
marinated in a coffee
rub made from the
neighbouring cafe’s
brew. These days,
newer dishes honour
the Filipino heritage
of the head chef,
CJ Jalandoni, and
his French culinary
training. Playfulness
is part and parcel
of the menu, which
frequently changes
with daily specials
and accommodations
for vegetarians and
those with food
intolerances. Part
of a crew consisting
of a wine shop and a
handful of wine-loving
neighbourhood bistros,
Brut unsurprisingly
offers stellar vino,
too, focusing mostly
on biodynamic and
organic winemakers
from around the globe.
Choose from three- or
five-glass wine pairings
to go with a chef’s
tasting menu.
SIGNATURE
DISHES
•
•
•
Miso vegetables
Local amadai
Braised short ribs
PRICE PER HEAD:
HK$600
164
WWW.TATLERASIA.COM
INTERNATIONAL
Cruise
23/F (West Tower), Hyatt Centric Victoria Harbour Hong Kong, 1 North Point Estate Lane,
North Point, Hong Kong TEL: +852 3896 9898 hyatt.com
cruisehongkong
cruisehk
TATLER SAYS
Crowning the top of
Hyatt Centric Victoria
Harbour, Cruise is
certainly one of the
most stylish dining
options in the North
Point neighbourhood,
thanks to an
expansive terrace with
unhindered harbour
views and a cosy,
light-filled dining
room offering panAsian cuisine. Familyfriendly dishes are the
focus here, found in
shareable plates like the
Cheeky Massaman with
braised Sher Wagyu
cheek, and pan-seared
toothfish with green
curry espuma and
mussels. Cruise also
pulls out the stops for
its monthly Draglicious
Brunch, as well as with
costumed parties on
festive occasions.
SIGNATURE
DISHES
•
•
•
Seafood tower
Hiramasa kingfish
Cheeky Massaman
PRICE PER HEAD:
HK$400
PRIVATE ROOMS:
1 room for 11 persons
THE TATLER DINING GUIDE
165
INTERNATIONAL
Fireside
5/F, H Code, 45 Pottinger Street, Central, Hong Kong
TEL: +852 6610 8689 fireside.hk
fireside.hk
fireside.hk
TATLER SAYS
It’s an interesting
concept that fuels the
open-kitchen dining
space of Fireside,
decorated with red
brick accents, neon
signage and wallto-wall dry-ageing
fridges: namely, openfire cooking. While
that’s nothing new,
the restaurant does
a stellar job fulfilling
its ambitious task of
exploring the versatility
of the open flame to
bring out the most
natural flavours of the
premium ingredients.
Distinctive preparation
methods are eagerly
used, including
grilling, searing,
smoking and toasting,
all in the name of
locking in the distinct
aroma of varying types
of firewood into the
dishes. The result is a
series of unexpected
smoky hits that
manage to surprise,
like the steak from
nine-year-old Rubia
Gallega cattle, local
dry-aged threadfin and
even dessert, where a
burnt milk ice cream
bookends a fulfilling
meal.
SIGNATURE
DISHES
•
•
•
166
Grilled threadfin
Duck confit rice with
morel mushrooms
3-day-aged rustic
bone-in Cachena
steak
PRICE PER HEAD:
HK$600
PRIVATE ROOMS:
1 room for 6-8 persons
WWW.TATLERASIA.COM
INTERNATIONAL
Harbourside
G/F, Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
TEL: +852 2313 2313 hongkong.regenthotels.com
harboursideregenthongkong
hongkongregent
TATLER SAYS
Aromas and flavours
from around the world
congregate at Regent
Hong Kong’s buffet
restaurant, where
the sheer breadth of
options is only part of
the draw. Harbourside’s
buffet experience
recreates the buzz of
cooked food markets
the world over but in a
five-star environment
with attentive service.
Many favourites from
the breadth of Asian
and western cuisine
are presented at buffet
tables, counters and
live cooking stations.
Beginning at breakfast
and continuing well
into the night, the
buffet becomes even
more decadent on the
weekends with the
inclusion of dumpling
soup with abalone, sea
urchin nigiri in the
sushi selection, and
even a Peking duck
station.
SIGNATURE
DISHES
•
•
•
AWARDS:
Best Buffet, 2013
•
THE TATLER DINING GUIDE
Freshly steamed
lobster with grilled
cheese
Huadiao winepoached foie gras
Hache Parmentier
PRICE PER HEAD:
HK$700
167
INTERNATIONAL
Ozone
118/F, The Ritz-Carlton, International Commerce Centre, 1 Austin Road West,
Tsim Sha Tsui, Hong Kong TEL: +852 2263 2270 ozonebarhongkong.com
Ozonehongkong118
ozonehongkong
TATLER SAYS
Set on the 118th floor
of Hong Kong’s ICC
building, Ozone holds
the distinction of
being the highest bar
in the world, though
the sweeping harbour
views and well-crafted
cocktails are equally
superlative. Amid
a futuristic, bluehued space, creative
mixologists led by
head bartender Arvy
Bryan Benitez shake
up original tipples
representing fire,
metal, water, earth
and wood from the
Five Elements menu—
though they’ll happily
whip up any cocktail
on request. There’s
also plenty of food to
soak up the booze,
from Asian-inflected
tapas plates to opulent
weekend brunches
and—in collaboration
with the London
original—signature
plates from Burger
& Lobster. Dress to
impress, grab a spot on
the alfresco terrace and
prepare to while away a
few hours.
SIGNATURE
DISHES
•
•
Five Elements
cocktail menu
Signature lobster roll
PRICE PER HEAD:
HK$400
168
WWW.TATLERASIA.COM
INTERNATIONAL
The Lobby Lounge
Lobby, Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
TEL: +852 2313 2313 hongkong.regenthotels.com
thelobbyloungeregenthongkong
hongkongregent
TATLER SAYS
At lunchtime, the allday-dining section
provides Asian and
western comfort food.
Select from the likes
of wonton noodles,
laksa, Hainan chicken
and seafood paella,
fish and chips with
seaweed mayonnaise,
and a cheese or
Ibérico ham platter.
Salads of the caesar
variety, Thai prawn
or heirloom tomato;
sandwiches including
paninis, bikinis,
lobster hotdogs and
burgers; and desserts
including Japanese
white peach melba,
house-made cakes
and ice cream provide
alternatives. Seasonal
set lunch menus
are also available
on request while
additional à la carte
dishes are added at
dinnertime. Afternoon
tea is also served, with
supplements for caviar,
Champagne or bellinis,
alongside finger
sandwiches, pastries
and scones with jam
and clotted cream.
SIGNATURE
DISHES
•
•
•
Seafood tower
Charcuterie platter
Wagyu
cheeseburger
PRICE PER HEAD:
HK$500
THE TATLER DINING GUIDE
169
ITALIAN
8½ Otto e Mezzo Bombana
Shop 202, Alexandra House, 18 Chater Road, Central, Hong Kong
TEL: +852 2537 8859 ottoemezzobombana.com
ottoemezzobombanahk
ottoemezzobombana_hongkong
TATLER SAYS
8½ Otto e Mezzo
Bombana remains
Hong Kong’s definitive
destination for the
highest-end Italian
dining. Start with a
drink in the compact
but elegant bar, then
the main dining room
beckons for people
watching and some
of the best pasta in
Asia. But there’s far
more to the menu
and experience, as
the finest ingredients
available are teased
onto plates, like veal
fillet paired with an
emulsion of organic
eggs and a mushroom
salad; or Challans duck
with a spiced honey
sauce—again showing
the deftest of touches
with meat. Then,
towards the end of the
year, nowhere is more
synonymous with white
truffles, as the affable
Bombana, a native of
Lombardy, makes it
rain over dishes like
his signature veal and
mushroom agnolotti.
SIGNATURE
DISHES
•
•
•
Veal and mushroom
agnolotti
Roasted blue lobster
and mushroom
Marinated shima aji
AWARDS:
Tatler Dining 20, 2013-2014
•
PRICE PER HEAD:
HK$1,600
PRIVATE ROOMS:
2 rooms for 12-18 persons
170
WWW.TATLERASIA.COM
ITALIAN
Aria
24/F, California Tower, 30-36 D’Aguilar Street, Central, Hong Kong
TEL: +852 2804 1116 ariaitalian.com
ariaitalianhk
ariaitalian
TATLER SAYS
From a dining room
perched high enough
above Lan Kwai Fong
to allow glimpses of the
harbour through the
Central skyline, Aria’s
vibe brings a sense
of occasion. Menuwise, expect modern
versions of pan-Italian
regional dishes, going
beyond the traditional
family-style recipes
from which the kitchen
takes its inspiration.
Beautifully plated on
minimalist chinaware,
several dishes make use
of seasonal ingredients,
including fresh forest
mushroom, black or
white truffle come
autumn-winter, and
thinly sliced beef with
tuna dressing in the
summer. Wine-pairing
menus are offered
regularly, lasting
for a few weeks each
time. An indulgent
weekend brunch has
regulars returning for
its premium chilled
seafood buffet table, as
do dishes such as its
succulent grilled whole
seabass, crisped at its
edges.
SIGNATURE
DISHES
•
PRICE PER HEAD:
HK$800
•
•
THE TATLER DINING GUIDE
Risotto “Riserva San
Massimo”, smoked
eel and Greek yogurt,
anchovy dust
Hokkaido scallops,
apricot and coriander
oil
Tiramisu
171
ITALIAN
Asaya Kitchen
6/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
TEL: +852 3891 8732 rosewoodhotels.com
asayakitchenhk
TATLER SAYS
Despite the wellness
industrial complex,
the words “healthy”
and “sustainability”
still, somehow, feel
remarkably alien
when tacked alongside
“fine dining”. The
tide might just be
changing with Asaya
Kitchen’s continued
efforts at cooking up
rather delicious menus
composed, where
possible, of sustainably
sourced seafood like
line-caught sea bass
from Sai Kung, and
local ingredients
including Farmhouse
Hong Kong-harvested
baby corn, which
are accredited by
Rosewood Hong Kong’s
Partners in Provenance
programme. And
it’s this plant-based
mission that saw the
restaurant’s remarkable
collaboration with
influential plant-based
restaurant Eleven
Madison Park in late
2023. Combined with
its serene views of
Victoria Harbour, this
is one place to eat and
feel at peace.
SIGNATURE
DISHES
•
•
•
172
Couscous
Langoustine “club
sandwich”
Mediterranean
octopus
PRICE PER HEAD:
HK$900
WWW.TATLERASIA.COM
ITALIAN
Associazione Chianti
Shop 2, 15 Ship Street, Wan Chai, Hong Kong
TEL: +852 3619 3360 associazionechianti.com
AssociazioneChianti
associazionechianti
TATLER SAYS
Black Sheep
Restaurants’ answer to
a Tuscan steakhouse
honours the humble
bovine and is a homage
to Italy. Settle into
the restaurant’s red
banquettes by candlelit
tables to take in the
romantic ambience
at dinner. Aiming to
elevate humble cooking
with careful execution,
Associazione Chianti’s
offerings celebrate
all things steak, from
Tuscan steak tartare
to a variety of cuts
worth salivating over,
including the thickcut T-bone steak and
bone-in rib-eye, both
of which are wellmarbled and serve two.
Diners can also get
stuck into comforting
classics such as the
Tuscan bone broth with
egg and Parmesan,
and tagliatelle with
porcini ragu. Save
room for a wide range
of wines to go with
the steak and an
impeccable meringue
cake, in which discs of
meringue are stacked
high and sandwich
sweet, fresh berries.
SIGNATURE
DISHES
•
•
PRICE PER HEAD:
HK$500
•
Bistecca alla
Fiorentina
Garganelli omaggio a
Trattoria Cammillo
Pollo al burro
omaggio a Sostanza
PRIVATE ROOMS:
1 room for up to 35 persons
THE TATLER DINING GUIDE
173
ITALIAN
Baci
G/F, California Tower, 30-32 D’Aguilar Street, Central, Hong Kong
TEL: +852 2344 0005 lkfconcepts.com/pages/baci
bacihk
bacihk
TATLER SAYS
With a convenient
location right in the
heart of Central,
it’s easy to see why
Baci remains a firm
favourite. Like a
friendly neighbourhood
trattoria, the openseating restaurant
is casual, cool and
relaxed, not to mention
the authentic menu of
classic Italian comforts
that always hits the
spot—especially
the award-winning
pizzas tossed and
generously topped with
gourmet ingredients
of tantalising variety.
There’s handmade
pasta and indulgent
antipasti of different
kinds too, and an
all-day snack menu
of scrumptious
cicchetti—small plates
of Venetian-inspired
bites—that go perfectly
with classic cocktails
or the popular happy
hour, which runs every
day from 3pm to 8pm.
SIGNATURE
DISHES
•
•
•
Pizza Baci
A’Sarciccia
Calabrese
PRICE PER HEAD:
HK$400
174
WWW.TATLERASIA.COM
ITALIAN
BluHouse
G/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
TEL: +852 3891 8732 rosewoodhotels.com
bluhousehk
bluhousehk
TATLER SAYS
Helmed by chef
Giovanni Galeota,
BluHouse brilliantly
marries Italian
vivacity with modern
dining. Nestled in
Victoria Dockside, the
restaurant is a sunlit
sanctuary offering
spectacular harbour
views and traditional
Mediterranean-Italian
dishes. Large plates
such as the ragù pizza,
lobster fettuccine, and
crispy porchetta are
given an innovative
touch. The casual
food hall is constantly
buzzing with activity,
reminiscent of a sundappled piazza—the
ideal setting for
relishing the convivial
spirit and cuisine
of Italy. Anticipate
generous servings that
are made for sharing.
SIGNATURE
DISHES
•
•
•
Rigatoni alla
Carbonara
Ariccia-style roasted
pork
Stewed beef tripe,
cannellini beans,
parmesan cheese
PRICE PER HEAD:
HK$500
THE TATLER DINING GUIDE
175
ITALIAN
Cantina
Police Headquarters Block 01, Tai Kwun, 10 Hollywood Road, Central, Hong Kong
TEL: +852 2848 3000 cantina.com.hk
cantinahongkong
cantinahongkong
TATLER SAYS
Housed in the former
officer’s mess hall
at Tai Kwun, hence
the name, Cantina
offers contemporary,
trattoria-style dishes
that give a taste of the
length and breadth of
the Italian peninsula.
Cicchetti are a good
place to start your
culinary tour, before
moving on to Emilian
gnocco fritto or squid
ink spaghetti with
southern Tuscan
seafood. End your
journey in Treviso for
tiramisu or Sicily for
cannoli stuffed with
ricotta and pistachio.
Head chef Matteo
Caripoli’s family recipe
for lasagne is another
must-try.
SIGNATURE
DISHES
•
•
•
Breaded veal cutlet
Spaghettoni with red
prawn and burrata
Cavatelli with braised
pork ribs, beef and
fennel sausage ragu
PRICE PER HEAD:
HK$600
176
WWW.TATLERASIA.COM
ITALIAN
Carbone
9/F, 33 Wyndham Street, Central, Hong Kong
TEL: +852 2593 2593 carbone.com.hk
carbonehk
carbonehongkong
TATLER SAYS
Carbone harks back
to mid-20th-century
New York-Italian
restaurants. As the
only outpost outside
the US, the Hong
Kong location carries
the legacy of iconic
Italian-American
establishments that
offer a luxurious yet
unassuming ambience.
The restaurant has
built its reputation on
the bedrock of hearty
dishes such as the
cherished spicy vodka
rigatoni and Mario’s
meatballs. Attention
to detail extends to
the interior, which
blends rustic charm
with modern elegance.
Leave space for a sweet
indulgence at the
end of the meal, as a
cart brimming with
desserts is wheeled out
for diners to pick from.
SIGNATURE
DISHES
•
•
•
AWARDS:
Tatler Dining 20, 2016
• Best Front Of House, 2015
•
THE TATLER DINING GUIDE
Spicy rigatoni vodka
Veal parmesan
Mario’s Meatballs
PRICE PER HEAD:
HK$900
PRIVATE ROOMS:
2 rooms for 22-25 persons
177
ITALIAN
Castellana
1/F, Club Lusitano Building, 16 Ice House Street, Central, Hong Kong
TEL: +852 3188 5028 castellanahongkong.com
castellanahk
castellanahk
TATLER SAYS
Piedmont means
truffles: white, from the
forests of Alba, when
the season is right.
Piedmont also happens
to play host to a serious
wine culture, with
bottles upon bottles
of Barbarescos and
Barolos to show for it.
At Castellana—the only
Hong Kong restaurant
to have a strictly
Piedmontese theme—
both are abundantly
present, right alongside
head chef Romeo
Morelli’s modernised
recipes in a lush, twostorey space conceived
by interior designer
JJ Acuña. Whether
you’re seated by starchy
white tablecloths or the
marbled chef’s counter,
you’ll undoubtedly be
met by enormously
indulgent courses like
the button-shaped
“Bottoni” ravioli
filled generously with
Norwegian king crab,
tender bites of Fassona
milk-fed veal, and
chef Morelli’s crumbly
bignola choux puffs
filled to the brim with
vanilla cream.
SIGNATURE
DISHES
•
•
•
River prawn tartare,
lemon, morels
Whole Brittany
lobster, mushrooms,
zabaione
Oberto’s Fassona
tenderloin
PRICE PER HEAD:
HK2,800
PRIVATE ROOMS:
1 room for 10-12 persons
178
WWW.TATLERASIA.COM
ITALIAN
Ciak In The Kitchen
Shop 327-333, 3/F, Landmark Atrium, 15 Queen’s Road Central, Central, Hong Kong
TEL: +852 2522 8869 ciakconcept.com
ciakinthekitchen
ciakinthekitchen
TATLER SAYS
Where to find the best
pizza in Hong Kong
is a hotly contested
subject among every
Italian expat and visitor,
but all can agree that
Ciak serves up a pretty
respectable example:
it’s no wonder it was
honoured as the topranked pizzeria in
Asia between 2020
and 2022 at the 50 Top
Pizza Awards. Under
the guidance of the
venerable chef Umberto
Bombana, Ciak’s
executive chef Valentino
Ugolini, the former sous
chef at 8½ Otto e Mezzo
Bombana, ensures the
pizzas here are crisp
and pillowy, the pasta is
perfectly al dente, and
each meal ticks all the
boxes, always.
SIGNATURE
DISHES
•
•
Sicilian red prawn
fettuccine
Tartufo nero pizza
PRICE PER HEAD:
HK$600
PRIVATE ROOMS:
3 rooms for 4-6 persons
THE TATLER DINING GUIDE
179
ITALIAN
Cucina
6/F, Marco Polo Hongkong Hotel, 3 Canton Road, Harbour City, Tsim Sha Tsui, Hong Kong
TEL: +852 2113 0808 cucinahk.com
cucinahk
cucinahk
TATLER SAYS
At the Marco Polo
Hongkong Hotel,
Cucina walks a fine
line to impress without
trying too hard. The
decor is polished
yet unpretentious,
the 13-page wine
list suitably Italianheavy and chef Andrea
Delzanno’s hearty
Italian dishes are
approachable yet
innovative. Nab an
in-demand window seat
for stunning Victoria
Harbour views. Time
it right and you can
enjoy the Symphony
of Lights show before
settling in for an Italian
feast that includes
classics and signatures
like burrata, Parma
ham and Kumato
tomato salad, grilled
Mediterranean octopus
with seared scallops
and mashed potatoes,
and a perfectly al
dente linguine with
tiger prawns. If you
ask ahead of time,
you can request offmenu items. Complete
the experience with a
digestif or cigar on the
atmospheric terrace.
SIGNATURE
DISHES
•
•
•
180
Smoked gold salmon
loin, black truffle,
Oscietra caviar
Grilled Angus beef
tenderloin, creamy
spinach, morels
Grilled Australian M5
Wagyu tomahawk
PRICE PER HEAD:
HK$800
WWW.TATLERASIA.COM
ITALIAN
The Dining Room
G/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
TEL: +852 3891 8732 rosewoodhotels.com
thediningroomhongkong
TATLER SAYS
A plush curtain
separates the bustle
of BluHouse from
The Dining Room’s
enclosed refinement,
with seating perched
in between a buzzy
open kitchen and a
handsome cocktail
bar where 40-yearold spirits are stirred
and poured. Where
BluHouse champions
accessibility, The
Dining Room relishes
in the exceptional,
with Neapolitan chef
de cuisine Giovanni
Galeota leaning heavily
on deeply indulgent
courses like milk-fed
veal tenderloin and
homemade stuffed
agnolotti, served
alongside a sommelier’s
choice of unbelievable
vintages from a rich
diversity of Italian
appellations. If it’s an
education on the ins
and outs of Italian
gastronomy you’re
after, look no further.
SIGNATURE
DISHES
•
•
•
Oven-baked Atlantic
branzino
Agnolotti pasta with
farmyard Genovese
ragù
Roasted organic
yellow chicken
PRICE PER HEAD:
HK$1,400
PRIVATE ROOMS:
1 room for up to 14 persons
THE TATLER DINING GUIDE
181
ITALIAN
Estro
2/F, 1 Duddell Street, Central, Hong Kong
TEL: +852 9380 0161 estro.hk
estro.hk
estro.hk
TATLER SAYS
With a whimsical,
maximalist interior
by André Fu and
ex-8½ Otto e Mezzo
Bombana Macau chef
Antimo Maria Merone
at the pass, it’s hard
to go wrong with a
fine Italian dining
experience at Estro.
Neapolitan cuisine is
reimagined as never
before by Merone’s
hand—abstracted and
concentrated until it
becomes the picture of
refinement on the plate.
Seasonal dishes can
range from cuttlefish
with capers, almond
milk and oregano, to
the tenderest cut of
lamb with zucchini
“trombetta” and Swiss
chard, but signatures
like the bottoni and
pistachio ice cream
stay on the menu
for good reason. A
1,000-strong list of
Italian wines is perfect
for complementing any
occasion.
SIGNATURE
DISHES
•
•
•
Cuttlefish, capers,
almond milk,
oregano
Seasonal bottoni
Pigeon, Savoy
cabbage, hazelnut
AWARDS:
Tatler Dining 20, 2022-2024
• Best Pastry Chef, 2024
• Best Interior Design, 2022
•
182
PRICE PER HEAD:
HK$2,000
PRIVATE ROOMS:
2 rooms for 6-10 persons
WWW.TATLERASIA.COM
ITALIAN
Falcone
Shop 1082, IFC Mall, 8 Finance Street, Central, Hong Kong
TEL: +852 2631 1190 pizzeriafalcone.com
falconehk
TATLER SAYS
Falcone has never
proclaimed authenticity
when it comes to
their Napoletana
inspirations. In fact, the
opposite is true: they
“don’t do” authentic
Neapolitan pizza.
They also don’t do
iced lemon tea, hot
water or cappuccinos.
Their wine list is
almost insouciantly
compiled. The music
might be dialled just a
touch loud. But what
they do do rather
beautifully is capture
a shade of Naples—the
chaos, the beauty,
the generosity—and
bottle it up within a
sumptuous, eclectically
accentuated corner
of IFC Mall. You must
order the surprisingly
delicate carpaccio di
gamberi rossi and the
signature red-sauced,
black-olived Alici
Fung pizza, perfectly
pockmarked with
pockets of char straight
out of a handmade
Pavesi brick oven.
SIGNATURE
DISHES
•
•
•
Pacchianella
Linguine alla Luciana
Alici Fung
PRICE PER HEAD:
HK$500
THE TATLER DINING GUIDE
183
ITALIAN
Fiata Pizza
2 Staunton Street, Central, Hong Kong
TEL: +852 6032 6626 fiatapizza.com
fiatapizza
fiatapizza
TATLER SAYS
Formerly at Kytaly, chef
Salvatore Fiata might
just make the best
pizzas in all of Hong
Kong. His menu offers
a hearty collection of
antipasti—burrata,
cold cuts, tomato soup
and montanara (fried
pizza dough smeared
with various soft
cheeses and toppings),
alongside 22 varieties
of perfectly baked
Neapolitan pizza.
These range from a
classic capricciosa
(artichoke, pancetta,
olives) to a summery
porcini (mushrooms,
sun-dried tomatoes
and mozzarella) and a
decadent burrata cream
margherita. The gelato
is homemade and the
cake of the day comes
directly from Naples.
SIGNATURE
DISHES
•
•
•
Classica
Diavola by Giovanni
Estate
PRICE PER HEAD:
HK$300
184
WWW.TATLERASIA.COM
ITALIAN
Grissini
2/F, Grand Hyatt Hong Kong, 1 Harbour Road, Hong Kong
TEL: +852 2584 7722 hongkong.grand.hyattrestaurants.com
grissinihk
TATLER SAYS
Grissini gets its name
from the freshly baked
Piedmont breadsticks
that the restaurant
is justifiably famous
for, but its focus is
further south, in Italy’s
flavourful Campania
region. You will find
giant Amalfi lemons,
piennolo tomatoes and
creamy Andria burrata,
alongside classics
such as candele alla
Genovese, Tuscan wild
boar pappardelle and
a decadent, amarettosoaked tiramisu. Chef
de cuisine Valerio
Giuseppe Mandile
leads the team,
and has brought
a contemporary
simplicity to the dishes,
letting the flavours
of the premium
ingredients shine.
SIGNATURE
DISHES
•
•
•
Slow-cooked veal
loin, tuna sauce,
black pepper
Spaghetti, raw purple
prawn, puttanesca
sauce, lime zest
Roman clay pot
baked chicken, morel
mushroom, potatoes
PRICE PER HEAD:
HK$1,200
PRIVATE ROOMS:
1 room for 16 persons
THE TATLER DINING GUIDE
185
ITALIAN
Octavium
8/F, One Chinachem Central, 22 Des Voeux Road Central, Central, Hong Kong
TEL: +852 2111 9395 octavium.com.hk
Octavium
octavium8
TATLER SAYS
For an upscale Italian
dining experience,
this elegant yet
easygoing restaurant is
a perennial favourite,
serving inspired
Italian dishes such
as beef tartare on
brioche Braciola-style
(an Italian roulade);
red sea bream with
wild mushrooms;
and chestnut gelato
floating in chantilly
and chestnut cream.
Everything is
beautifully presented—
and with a wine
list as extensive as
Octavium’s, it makes
sense to go for a
pairing. There are only
a few widely spaced
tables, which makes
it the ideal spot for an
intimate tête-à-tête.
SIGNATURE
DISHES
•
•
•
Slow-cooked milk-fed
veal cheek
Red sea bream with
morels
Smoked Mayura beef
tenderloin
PRICE PER HEAD:
HK1,200
PRIVATE ROOMS:
1 room for 6-14 persons
186
WWW.TATLERASIA.COM
ITALIAN
Perla
Shop B1, 101/F, International Commerce Centre, 1 Austin Road West, West Kowloon, Hong Kong
TEL: +852 3618 7880 perlarestauranthk.com
perlarestauranthk
TATLER SAYS
While we’re many
nautical miles and
several seas away from
his coastal Italian
upbringing, when an
unfettered vista of
the ocean beckons,
as the jaw-dropping
view at Perla does, chef
Fabiano Palombini’s
fine seafood courses
simply make sense.
Highlights from the
appropriately named
“Above The Sea”
degustation menu
include cured striped
jack accompanied
by cucumber, green
apple and caviar, and
the chef’s signature
Virtù, a precisely
presented mix of short
pasta and bites of sea
urchin and lobster.
And considering the
provenance of the
restaurant, only a glass
of vino biancho (there
are four pages of it) will
do.
SIGNATURE
DISHES
•
•
•
Alaskan king crab,
zabaione, celeriac
Virtù: mix of short
pasta, selection of
seafood
Wild pink sea bream,
pumpkin, vegetable
jus
PRICE PER HEAD:
HK$1,800
THE TATLER DINING GUIDE
187
ITALIAN
Posso
G/F, 12 Kau U Fong, Sheung Wan, Hong Kong
TEL: +852 9870 0898 possohk.com
possohk
posso_hk
TATLER SAYS
Born from an online
handmade pasta shop
during the pandemic,
Posso seamlessly
transitioned into a
physical restaurant led
by Hong Kong native
Max Wong, and has
done so with aplomb,
winning over diners
with precisely executed
dishes that don’t break
the bank. The menu,
inspired by Venetian
cicchetti sharing
plates, encapsulates
lively, Italianinfluenced flavours
in approachable and
moreish dishes like
chickpea panisse, the
decadent agnolotti
and charcoal-grilled
M9 Wagyu, but the
culinary line-up often
changes with the
seasons thanks to the
use of premium, locally
sourced ingredients.
SIGNATURE
DISHES
•
•
•
Chickpea panisse
Cavatelli with
seaweed and smoked
sardines
Three-day-aged
threadfin in potato
mousse
PRICE PER HEAD:
HK$500
188
WWW.TATLERASIA.COM
ITALIAN
Testina
3/F, 8 Lyndhurst Terrace, Central, Hong Kong
TEL: +852 2798 0668 testina.hk
testinahk
testinahk
TATLER SAYS
At Testina, the
adventurous trattoria
spirit is reimagined
for Hong Kong,
celebrating the
unpretentious yet bold
flavours of nose-to-tail
dining, a philosophy
that has become
synonymous with
its parent restaurant
Trippa in Milan. Oftoverlooked cuts of meat
are showcased on the
menu, including deepfried tripe, veal tongue
tonnata and pig’s head
with salsa verde, while
classics such as the
homemade tagliatelle
with duck ragù and
hazelnut cake with
a velvety Piedmont
hazelnut zabaione
are executed with a
finesse that speaks
to the restaurant’s
commitment to quality.
The dining experience
is complemented by an
array of predominantly
Italian wines and
refreshing cocktails
that pair well with the
dishes.
SIGNATURE
DISHES
•
•
•
AWARDS:
Tatler Dining 20, 2024
•
Fried honeycomb
beef tripe and
rosemary
Pig’s head terrine
with salsa verde
Tagliatelle with duck
ragù
PRICE PER HEAD:
HK$700
PRIVATE ROOMS:
1 room for 8 persons
THE TATLER DINING GUIDE
189
ITALIAN
Tosca di Angelo
102/F, The Ritz-Carlton, Hong Kong, International Commerce Centre, 1 Austin Road West,
West Kowloon, Hong Kong TEL: +852 2263 2270 ritzcarlton.com
toscadiangelo
toscadiangelo
TATLER SAYS
Chef Angelo Aglianó
trained under Joël
Robuchon and it
shows in elegant plates
which celebrate his
homeland of Sicily.
From the off, it’s clear
that the seriously
high-rise restaurant
that bears his name
continues to raise the
bar. The service and
sommeliers are firstclass and touches like
the olive oil selection
are thoughtful.
Mazara red prawns
with fennel foam and
Kaluga caviar sing of
the Mediterranean,
while tuna tartare with
marinated eggplant and
Hokkaido sea urchin
shows that Aglianó is
just as happy working
with the finest Asian
ingredients. Beautifully
crafted desserts ensure
perfectly sweet endings
in this special spot
high above the city.
SIGNATURE
DISHES
•
•
•
Blue lobster with
Lorenzini melon,
confit cherry
tomatoes and Kaluga
caviar
Mezzi Paccheri
Mancini with Sicilian
red shrimp and basil
pesto sauce
Red star garoupa in
Matalotta fish soup
PRICE PER HEAD:
HK2,000
PRIVATE ROOMS:
1 room for 16 persons
190
WWW.TATLERASIA.COM
ITALIAN
Tuber
Shop 113A, Level 1, K11 Musea, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
TEL: +852 2133 4743 octavo.com.hk
tuberumbertobombana
tuber_umberto_bombana
TATLER SAYS
Simply follow your nose
to the right place: chef
Umberto Bombana,
also known as the
“King of Truffles,” is
the mastermind behind
Tuber, where the prized
fungus takes centre
stage across the à la
carte and degustation
menus. Each dish is
meticulously curated
by resident chef Roland
Schuller and executive
chef Keith Yam Ka-Lok,
featuring standout
ingredients such as
shima-aji sashimi,
Brittany blue lobster,
and carabineros red
prawn. Oenophiles are
well catered to, thanks
to a wine list that offers
prestigious vintages
from various regions
across Italy.
SIGNATURE
DISHES
•
•
Linguine “Gentile”
Half baby chicken alla
Provenzale
PRICE PER HEAD:
HK2,000
PRIVATE ROOMS:
1 room for 16 persons
THE TATLER DINING GUIDE
191
ITALIAN
Vista
29/F & 30/F, One Peking, 1 Peking Road, Tsim Sha Tsui, Hong Kong
TEL: +852 2778 3255 vistahk.com
vistahongkong
vistahongkong
TATLER SAYS
Taking up the highceilinged space where
Aqua once held court
for years, Vista’s jawdropping doublestorey venue presents
a hearty Italian food
and drink concept to
match the decadent
views. Think crispy
veal Milanese, Fassona
beef tartare, and saltbaked seabass—all
served with a healthy
dose of theatricality
at your table. Part of
the brunch crowd or
simply craving some
liquid courage? Head
upstairs to enjoy even
greater views and tunes
alongside classic Italian
cocktail bar vibes—the
bar is inspired by the
original Camparino
Galleria in Milan,
so expect plenty of
Campari spritzes and
Negronis while you’re
there.
SIGNATURE
DISHES
•
•
•
Saffron and Italian
sausage risotto
Fassona beef tartare
BBQ pulled pork
maritozzi sandwich
PRICE PER HEAD:
HK$1,000
192
WWW.TATLERASIA.COM
JAPANESE
The Araki
G/F, FWD House 1881, 2A Canton Road, Tsim Sha Tsui, Hong Kong
TEL: +852 3988 0000 fwdhouse1881.com/the-araki
thearakihk
TATLER SAYS
Nestled within a
heritage building,
The Araki offers an
exceptional omakase
experience that is one
of the most highly
regarded in the city.
Helmed by Mitsuhiro
Araki, acclaimed
in both Tokyo and
London, The Araki is
the embodiment of
traditional Edomae
sushi. Each piece
is comprised of the
freshest ingredients,
sourced locally and
from Japan, with Araki
favouring local fish,
killed using the ikejime
technique to faithfully
present it with its
natural flavour. The
careful calibration of
the temperature and
density of the rice
according to the cut of
fish reflects the chef’s
understanding of the
art of sushi and his
dedication to the craft.
SIGNATURE
DISHES
•
•
•
Mitsuhiro Araki’s
tuna nigiri showcase
Edomae sushi
incorporating local
Hong Kong
ingredients
Steamed abalone
with bird’s nest and
fish maw
PRICE PER HEAD:
HK$4,000
THE TATLER DINING GUIDE
193
JAPANESE
Birdie
9/F, H Code, 45 Pottinger Street, Central, Hong Kong
TEL: +852 2789 2881 298hk.com/birdie
yakitoribirdie
yakitoribirdie
TATLER SAYS
It’s evident from its
name: Birdie specialises
in traditional yakitori,
with additional options
of beef, pork, and
vegetables available on
the reasonably priced
menu of this vibrant
Japanese izakaya. But
it’s the bird (chicken,
specifically) that’s
done exceptionally
well; lightly seasoned
and charred over a
charcoal grill anchored
at the centre of the
restaurant, diligently
fanned by the skilled
chefs throughout the
evening. While more
obvious orders are
the wing or thigh,
lesser-known parts of
the bird—and they
offer a full variety,
including hatsumoto
(muscle attached to
the heart)—are also
worth exploring, as are
the flavoursome sides
that serve as palate
cleansers between
toothsome bites.
SIGNATURE
DISHES
•
•
•
Binchotan-grilled
yakitori
Chicken soup somen
Potato salad
PRICE PER HEAD:
HK$500
194
WWW.TATLERASIA.COM
JAPANESE
Censu
28-30 Gough Street, Central, Hong Kong
TEL: +852 2997 7009 censu.net
censuhk
censu_hk
TATLER SAYS
At Censu, chef Shun
Sato effortlessly weaves
the Japanese concept of
wabi-sabi into the fabric
of his restaurant. The
name “Censu” cleverly
plays on the Japanese
word sensu, meaning
“folding fan” (a symbol
which forms its logo),
while embracing a
broader “sense” of
lifestyle—a fusion
of culinary, fashion,
music and design
senses that form the
core of the restaurant’s
ethos. The interiors
draw inspiration from
the house of Sato’s
grandmother in Sendai,
encapsulating the
principle of appreciating
imperfect beauty and
simplicity. The menu
is a reflection of his
culinary prowess,
blending traditional
izakaya-style cooking
with a delicately refined
touch. From sashimi
delicacies like oysters
with yuzu sanbaizu to
show-stopping dishes
like crab miso udon,
each creation is crafted
with precision and a
deep appreciation for
the art of Japanese
cuisine.
SIGNATURE
DISHES
•
PRICE PER HEAD:
HK$600
THE TATLER DINING GUIDE
•
•
Squid sashimi with
fermented cabbage
Zucchini flower
tempura
Unigiri
195
JAPANESE
Decree by T
22-23/F, FOCO, 46-48 Cochrane Street, Central, Hong Kong
TEL: +852 9822 7957 decree-by-t.com
decreebyt
decreebyt
TATLER SAYS
With only a few seats
at the bar, diners are
privy to an exclusive
interaction with the
chef, who masterfully
orchestrates the
omakase menu while
narrating the stories
and inspirations
behind each creation.
Complementing the
culinary experience is
a curated selection of
sake, each chosen to
accentuate the diverse
flavours of the dishes.
True to its innovative
spirit, the restaurant
reimagines traditional
Japanese delicacies,
infusing them with
multicultural intrigue.
These unexpected
couplings, drawn from
a spectrum of global
cuisine, with Japanese
and local ingredients,
bring a freshness to the
honoured traditions of
Japanese fare.
SIGNATURE
DISHES
•
Seasonal kaiseki
PRICE PER HEAD:
HK$2,200
196
WWW.TATLERASIA.COM
JAPANESE
Enishi
G/F, The Strand, 49 Bonham Strand, Sheung Wan, Hong Kong
TEL: +852 2626 9096 enishi-hk.net
enishihongkong
enishi_hk
TATLER SAYS
Following the success
of Censu, Japanese
chef Shun Sato opened
Enishi with two other
chefs, husband-andwife team Toru Takano
and Ami Hamasaki.
The 23-seat modern
teppanyaki restaurant
boasts an intimate
interior with a focus
on traditional wabisabi while retaining
contemporary touches.
The minimalistic
design brings homely
vibes devoid of
contrived overdressing.
But Enishi belies
its simplicity with a
theatrical display of
Takano and Hamasaki’s
teppanyaki skills as
they prepare seasonal
ingredients from
Miyagi Prefecture,
including sashimi,
Wagyu beef and the
season’s best seafood.
Enishi delivers a fitting
update to traditional
Japanese teppanyaki.
SIGNATURE
DISHES
•
•
•
Snow crab
chawanmushi
Whole Ezo abalone
A5 Wagyu tenderloin
PRICE PER HEAD:
HK$1,200
THE TATLER DINING GUIDE
197
JAPANESE
Fukuro
1-5 Elgin Street, Central, Hong Kong
TEL: +852 2333 8841 fukuro.com.hk
fukurohk
fukurohk
TATLER SAYS
The untrained eye
could easily overlook
Fukuro’s dark and
mysterious storefront.
A staple on Elgin
Street since 2018,
this somewhat hidden
izakaya serves up
polished Japanese bites
until late. Inside, its
buzzing energy will
lift your spirits in time
to devour their range
of Japanese snacks,
sashimi, tempura,
robata meats and
desserts. Try their
famed sushi taco, crispy
caramel butter corn
and kimchi snow crab
uni miso udon. To go
with their food menu,
they also offer a range
of Japanese beverages
including sake, shochu,
highballs, awamori,
Japanese whisky and
cocktails.
SIGNATURE
DISHES
•
•
•
Drunken clams in
umeshu
Saikyo miso black
cod robata
Unagi kamemeshi
hotpot rice
PRICE PER HEAD:
HK$700
198
WWW.TATLERASIA.COM
JAPANESE
Fumi
6/F, California Tower, 30-32 D’Aguilar Street, Lan Kwai Fong, Central, Hong Kong
TEL: +852 2328 3302 lkfconcepts.com
FumiHK
fumilkf
TATLER SAYS
Most Japanese
restaurants focus
on perfecting one
specific aspect of the
country’s diverse
styles of cuisine, but
from its perch in Lan
Kwai Fong’s California
Tower, Fumi bucks
the trend by offering a
little bit of everything.
An extensive range
of menus, all with a
focus on seasonality,
offers everything from
omakase and kaiseki
feasts to all-you-caneat dinners and limitedtime brunches on
the weekend, themed
around premium
ingredients like hairy
crab coral and snow
crab. Of course, there
are plenty of à la carte
options too, and these
plates—think sashimi,
sushi, tempura
and sukiyaki—
are well-executed
and beautifully put
together. The food is
backed by a tasteful,
Zen-inspired interior
that includes high
ceilings, light wood and
intriguing art.
SIGNATURE
DISHES
•
•
PRICE PER HEAD:
HK$800
•
Hokkaido snow crab,
fresh soy milk skin
and sea urchin
Miyazaki beef
sukiyaki
Hokkaido sea urchin
sushi
PRIVATE ROOMS:
1 room for 32 persons
THE TATLER DINING GUIDE
199
JAPANESE
Godenya
UG/F, 182 Wellington Street, Central, Hong Kong
TEL: +852 6713 5917 godenya.com
gossy_godenya
TATLER SAYS
Tucked away in a
narrow alley, Godenya
is chef Goshima
Shinya’s temple of sake,
where authenticity
and charm blend
seamlessly. The highly
seasonal menu boasts
Japanese dishes,
occasionally infused
with a Hong Kong
twist, creating a
culinary journey rarely
experienced elsewhere.
At Godenya, the food
and drink inform each
other in closer fashion
than most other
restaurants, thanks to
Shinya being both the
chef and sommelier.
The dimly lit, six-seat
establishment offers a
single set menu with
fixed sake pairings,
revealing the incredible
versatility of the brew.
The eatery transcends
mere dining; it’s an
exploration of flavours
and an immersion into
Goshima’s world of
passion and expertise.
SIGNATURE
DISHES
•
Seasonal kaiseki
AWARDS:
Tatler Dining 20, 2018-2019,
2022
•
200
PRICE PER HEAD:
HK$2,000
WWW.TATLERASIA.COM
JAPANESE
I M Teppanyaki
1/F, Golden Wheel Plaza, 68 Electric Road, Tin Hau, Hong Kong
TEL: +852 2570 7088
imteppanyaki.com
TATLER SAYS
I M Teppanyaki has
become a standardbearer for teppanyaki
in Hong Kong.
Chef Lawrence Mok
worked at lauded
establishments such as
Inakaya before setting
out on his own a decade
ago. The main dining
room is all dark stone
and timber, with guests
seated around a large,
U-shaped counter.
Set menus cater to
different budgets and
food preferences, with
à la carte also available.
Premium seafood and
meat from Japan and
France are cooked
on the hotplate in
front of you and can
range from abalone
in liver sauce to A5
Wagyu simply grilled
and served with garlic
chips. A glass-walled
wine fridge indicates
that oenophiles are well
catered for here.
SIGNATURE
DISHES
•
•
A5 Wagyu tenderloin
Amadai with
anglerfish liver sauce
PRICE PER HEAD:
HK$2,000
THE TATLER DINING GUIDE
201
JAPANESE
Inakaya
Shop A, 101/F, International Commerce Centre, 1 Austin Road West, Tsim Sha Tsui, Hong Kong
TEL: +852 2972 2666 jcgroup.hk/restaurants/inakaya
inakaya.hongkong
inakaya_hk
TATLER SAYS
Perched atop the
101st floor of the
International
Commerce Centre,
Inakaya is a culinary
retreat in the clouds.
The minimalist
Japanese interior
allows the views to
take centre stage—a
window table booking
is recommended for
the best seats in the
house. The menu offers
a rotating selection that
keeps pace with the
freshest catches and
seasonal ingredients.
Drawing upon 40 years
of culinary history
rooted in Tokyo,
Inakaya takes pride in
being a versatile dining
destination and serves
a medley of Japanese
cuisines including
robatayaki, teppanyaki,
washoku (traditional
Japanese) and kaiseki,
along with sushi and
sashimi, all under one
roof, while maintaining
the highest level of
quality.
SIGNATURE
DISHES
•
•
•
Supreme assorted
sashimi platter
Teppanyaki baked
rice with black truffle
and uni
Japanese black hair
Wagyu roll
AWARDS:
Best Front Of House, 2013
•
PRICE PER HEAD:
HK$1,000
PRIVATE ROOMS:
4 rooms for 12-30 persons
202
WWW.TATLERASIA.COM
JAPANESE
Kaen Teppanyaki
Forty Five, 44/F, Gloucester Tower, Landmark, Central, Hong Kong
TEL: +852 2155 9191 kaenteppanyaki.com
kaenteppanyaki
TATLER SAYS
The art of teppanyaki
reaches a new level with
the arrival of Kaen
Teppanyaki, located
atop Landmark’s
dazzling multivenue
dining destination
Forty-Five. Its name
means “flame” in
Japanese, and just
as billed, diners
get to appreciate
various flame-tinged
teppan theatrics and
intricate knifework
in an open setting—
all to spotlight head
chef Yoshiyuki Sato’s
selection of premium
Wagyu cuts and farmto-table produce that’s
bought at auction
and flown in daily.
A range of lunch and
dinner menus are
available, featuring
both teppan and
binchotan charcoal
cooking, while
executives on the go
can enjoy elaborate
bento boxes in the
lounge section. A
private teppan room
seating 11 is available
for more intimate
bookings.
SIGNATURE
DISHES
•
•
•
AWARDS:
Best Interior Design, 2024
•
Ichiban dashi soup
with grilled seasonal
fish
Premium Wagyu cuts
Mont Blanc
PRICE PER HEAD:
HK$2,100
PRIVATE ROOMS:
1 room for up to 11 persons
THE TATLER DINING GUIDE
203
JAPANESE
Kanesaka Hong Kong
5/F, CCB Tower, 3 Connaught Road Central, Central, Hong Kong
TEL: +852 2117 1175 laisundining.com
kanesakahk
TATLER SAYS
Kanesaka Hong Kong
brings the ultimate
Edomae sushi
experience to Hong
Kong, where head
chef Seiji Taniguchi,
a protégé of Shinji
Kanesaka, helms the
kitchen and imports
the best-quality seafood
from Japan, with listed
geographic region
information readily
available for its guests.
Brightly lit, with a
large single piece of
hinoki wood spread
across the main dining
room, this 20-seat
sushi restaurant also
takes pride in its airy
ambience while guests
watch chefs steadily
perform the art of
sushi-making. Sushi
aficionados should
opt for the dinner
omakase menu, where
Taniguchi delivers
sushi made from fresh
ocean catches. Don’t
miss the sizeable tuna
maki at the end and the
popular sake pairing
for the complete
Kanesaka experience.
SIGNATURE
DISHES
•
•
•
Octopus
Abalone
Akami, chutoro and
toro roll
PRICE PER HEAD:
HK$3,900
PRIVATE ROOMS:
1 room for up to 4 persons
204
WWW.TATLERASIA.COM
JAPANESE
Kappo Zuicho
G/F, The Mercer, 29 Jervois Street, Sheung Wan, Hong Kong
TEL: +852 2156 1883 zuicho-kappo.com
ZuichoHK
zuicho
TATLER SAYS
Kappo means “to cut
and cook” in Japanese.
At Zuicho, that
translates to a casual
yet refined dining
experience where
guests get to watch
and interact with the
chef as he prepares hot,
cold, raw and cooked
dishes. Seasonality is
key to kappo cuisine,
and the omakase menu
changes frequently
depending on what’s
available from Japan.
One constant is the
Satsuma Wagyu fillet,
which might be grilled
over binchotan coal,
deep-fried or cooked
shabu-shabu style.
Every meal also ends
with takikomi gohan, a
claypot rice dish where
the toppings change
with the seasons.
SIGNATURE
DISHES
•
•
Satsuma Wagyu fillet
Takikomi gohan
PRICE PER HEAD:
HK$3,900
PRIVATE ROOMS:
1 room for up to 6 persons
THE TATLER DINING GUIDE
205
JAPANESE
Kyoto Joe
23/F, California Tower, 30-32 D’Aguilar Street, Lan Kwai Fong, Central, Hong Kong
TEL: +852 2804 6800 lkfconcepts.com
KyotoJoeLKF
kyotojoelkf
TATLER SAYS
Kyoto Joe has been
dishing up palatepleasing Japanese
dishes and friendly
service for over 20
years. Its most recent
incarnation is in a
high-flying position in
California Tower and
offers a welcoming,
izakaya-style
experience. Interiors are
dressed in the striking
crimson from the iconic
torii gates of Kyoto’s
Fushimi Inari Shrine
and infused with light
thanks to floor-toceiling windows. Fresh
ingredients permeate
the creative Japanese
dishes here, which
include everything
from elegantly plated
sushi and sashimi to
robatayaki skewers
and hot dishes—the
Miyazaki Wagyu sirloin
shouldn’t be missed.
Pull up a seat at the
robatayaki and tempura
bar to watch the chefs
in action, and pair the
food with a selection
from the thoughtful
drinks list that includes
superior sakes and
wines, and tailor-made
cocktails.
SIGNATURE
DISHES
•
•
•
Miyazaki Wagyu
tataki
Baked lobster tail
Chicken thigh
robatayaki
PRICE PER HEAD:
HK$800
PRIVATE ROOMS:
1 room for 8-12 persons
206
WWW.TATLERASIA.COM
JAPANESE
Nagamoto
8/F, 18 On Lan Street, Lan Kwai Fong, Central, Hong Kong
TEL: +852 5500 6063 nagamoto.hk
Nagamoto
nagamotohk
TATLER SAYS
In an ode to Japanese
shun cuisine, which
uses hyper-fresh
ingredients, Kyotoborn chef Teruhiku
Nagamoto changes the
menu at his eponymous
restaurant not just
seasonally but every
month. There are just
32 seats set around a
counter for up-close
views of the action, and
just one omakase menu
is ever available. Expect
options like Seko crab
with starchy crab roe
sauce, steamed mochi
rice with Anago eel,
and elegant platters
of sea bream and tuna
donburi sashimi. If
you want to push the
boat out, premium
ingredients, such as
Japanese abalone and
Ise lobster, can be
added to the menu on
request.
SIGNATURE
DISHES
•
•
Katsuobushi
nimonowan
Shun kaiseki
PRICE PER HEAD:
HK$2,800
PRIVATE ROOMS:
1 room for up to 10 persons
THE TATLER DINING GUIDE
207
JAPANESE
Ronin
G/F, 8 On Wo Lane, Sheung Wan, Hong Kong
TEL: +852 2547 5263 roninhk.com
ROHongKong
ronin_hk
TATLER SAYS
It’s hard to believe
that Ronin is now a
decade old, but it does
mean that nabbing
one of just 14 seats is
slightly easier these
days. When you do get
in, kick off with one
of their 100 Japanese
whiskies before
perusing the largely
seafood-dominated
menu that tempts you
to order everything.
Beer-battered amadai
with maple Kewpie,
clams with sake katsu
and milk bread, or
pork belly skewers with
ginger are just some
of the temptations,
while their seasonal
sashimi and hand rolls
would easily make
the grade in Tokyo.
Be sure to chat to the
knowledgeable and
friendly servers, who
are only too happy to
impart advice.
SIGNATURE
DISHES
•
•
•
Stuffed wings with
cuttlefish and curry
salt
Dry-aged threadfin
bream with mandarin
miso
Flagrant Hot Sauce
clams with sake kasu
and milk bread
AWARDS:
Tatler Dining 20, 2018-2020
• Best Cocktails, 2014
•
208
PRICE PER HEAD:
HK$800
WWW.TATLERASIA.COM
JAPANESE
Ryota Kappou Modern
21/F, 18 On Lan Street, Central, Hong Kong
TEL: +852 2628 1899 ryota.hk
Ryota18OnLan
ryotakappoumodern
TATLER SAYS
Head chef Ryota
Kanesawa’s unwavering
dedication to
maximising the
flavours of each
seasonal ingredient
is infused into every
dish at Ryota Kappou
Modern—a result of
his illustrious career
to date, starting in the
Ritz-Carlton Osaka
Hanagatami and
subsequently under
the tutelage of several
Michelin-starred chefs
across London, Italy
and Hong Kong. Diners
will instantly notice the
razor-sharp attention
to detail and his joy
for crafting feasts for
the senses, all while
respecting the innately
Japanese awareness of
the shifting seasons.
SIGNATURE
DISHES
•
•
•
Foie gras monaka
Seasonal sashimi
Wagyu and sea
urchin rice bowl
PRICE PER HEAD:
HK$2,300
PRIVATE ROOMS:
1 room for 8-12 persons
THE TATLER DINING GUIDE
209
JAPANESE
Sushi Fujimoto
6/F, 48 Cochrane Street, Central, Hong Kong
TEL: +852 6013 2900
sushi-fujimoto
sushifujimoto
TATLER SAYS
A newcomer amid an
ever-growing portfolio
of traditional Edomae
joints, Sushi Fujimoto
opens on a steady
footing with alreadyestablished fans and
Kenichi Fujimoto at
its helm—a master in
his own right, having
spent over a decade
working with top sushi
maestros like Shinji
Kanesaka and Takashi
Saito. His eponymous
sushi bar keeps to
classic conventions of
omakase dining with an
intimate sushi counter
of only nine seats and
a regularly changing
seasonal menu
executed with expert
precision. That being
said, Fujimoto also
carves a space of his
own with a warm and
amiable demeanour
and genuine hospitality,
setting this spot well
apart.
SIGNATURE
DISHES
•
•
•
Sushi and sashimi
selection
Sardine roll
Tuna hand roll
PRICE PER HEAD:
HK$3,300
PRIVATE ROOMS:
1 room for up to 6 persons
210
WWW.TATLERASIA.COM
JAPANESE
Sushi Haré
G/F, 29 Bridges Street, Sheung Wan, Hong Kong
TEL: +852 3008 4606
sushi_hare
TATLER SAYS
It’s notoriously difficult
to book, but once you
step inside, you can
expect an experience
that’s a cut above most
omakase meals in the
city. In his eight-seat
venue, chef Motoharu
Inazuka orchestrates
an Edomae-style menu,
a dance of flavours
accentuating the
natural essence of each
seasonal ingredient.
The sushi rice, an
unsung hero, is a
testament to Inazuka’s
precision, with every
grain embodying
the right balance of
firmness, temperature,
and vinegar acidity.
From the delicate
hotaru ika of spring
to winter’s indulgent
ankimo, Sushi Haré
offers a culinary
odyssey that makes the
reservation wait truly
worth it.
SIGNATURE
DISHES
•
•
Sushi and sashimi
selection
Seasonal shirako and
ankimo
PRICE PER HEAD:
HK$2,200
THE TATLER DINING GUIDE
211
JAPANESE
Sushi Kumogaku
8/F, Lower Block, H Code, 45 Pottinger Street, Central, Hong Kong
TEL: +852 6596 9170 sushikamogaku.com
sushikumogaku
sushikumogaku
TATLER SAYS
Hong Kong-born chef
Chan Wing-Kin is the
force behind one of
the city’s most popular
Japanese restaurants.
His menus are rooted in
the traditional Edomae
sushi, using flavours
and techniques dating
back to the early 17th
century, with a few
modern innovations,
of course. For lunch,
there is a light nigiri
omakase. Dinner is a
more elaborate affair,
featuring a near endless
array of hot and cold
delicacies—sweet
hirame, glistening aoriika cuttlefish, buttery
aji horse mackerel—
served with friendly
finesse. There’s also
an enticing selection
of wine and sake to
accompany.
SIGNATURE
DISHES
•
•
•
Sushi and sashimi
selection
Ankimo puff
Kegani crab paella
PRICE PER HEAD:
HK$3,700
212
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JAPANESE
Sushi Mamoru
Shop 2, G/F, 32 Oi Kwan Road, Wan Chai, Hong Kong
TEL: +852 2133 5700 sushimamoru.com
SushiMamoruHongKong
sushimamoru
TATLER SAYS
Exclusivity is
guaranteed at this
minimalist sanctuary
panelled in Japanese
hinoki and ginkgo
wood, as there are
only 12 seats: eight at
the bar and four in a
private room. Here,
chef Hirofumi Chiba—
a third-generation
sushi master who grew
up in his grandfather’s
restaurant before
training at renowned
Tokyo institutions
Tsukiji Sushi Iwa and
Zorokuzushi Minami—
offers an exquisite
sushi omakase in the
Edomae tradition.
Along with his full
menu of 20-plus
dishes, there is also
an abridged version
for lunch. Across
both menus, fish is
line-caught, fresh
ingredients are strictly
seasonal and the dining
experience is rarefied.
SIGNATURE
DISHES
•
•
•
Oyster sushi
Akagai
Kanpyoˉ roll
PRICE PER HEAD:
HK$3,700
PRIVATE ROOMS:
1 room for 4 persons
THE TATLER DINING GUIDE
213
JAPANESE
Sushi Saito
45/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, Hong Kong
TEL: +852 2527 0811 fourseasons.com/hongkong/dining/restaurants/sushi-saito
Sushi-Saito
TATLER SAYS
On the 45th floor of the
Four Seasons Hotel,
a corridor adorned
with precious Japanese
pottery leads to two
sushi counters, where
chef Takashi Saito’s
award-winning brand
of Edomae sushi holds
court. Sushi Saito has
been dubbed “the best
sushi restaurant in
the world”, and at its
Hong Kong outpost,
chef Masashi Kubota
meticulously embodies
the essence of authentic
Edomae sushi: the
finest seafood, flown in
daily, meets the world’s
best sushi rice, cooked
in Kagoshima spring
water and infused with
Sushi Saito’s special
vinegar. Here, every
practised movement
by the chefs is infused
with precision in a nod
to the pedigree that this
institution operates at.
SIGNATURE
DISHES
•
•
•
Abalone
Sea urchin
Futomaki
PRICE PER HEAD:
HK$3,900
PRIVATE ROOMS:
2 rooms for 8 persons
214
WWW.TATLERASIA.COM
JAPANESE
Sushi Shikon
7/F, The Landmark Mandarin Oriental, 15 Queen’s Road Central, Central, Hong Kong
TEL: +852 2643 6800 sushi-shikon.com
SushiShikonHongKong
sushishikon
TATLER SAYS
As the first overseas
opening by Masahiro
Yoshitake, whose
eponymous Tokyo
restaurant represents
the pinnacle of
Edomae sushi, Sushi
Shikon’s Hong Kong
outpost is helmed by
his trusted lieutenant
Yoshiharu Kakinuma,
who fashions exquisite
sushi using the best
seafood and other
ingredients from
Japan. The ancient
hinoki wood counter
seats a maximum of
eight lucky guests
per session, making
this one of the city’s
most exclusive, and
expensive, dining
experiences. Consider
going for lunch, when
the omakase menu
is less pricey than at
dinner.
SIGNATURE
DISHES
•
•
•
Tender octopus
Abalone with liver
sauce
Grilled freshwater eel
PRICE PER HEAD:
HK$4,400
THE TATLER DINING GUIDE
215
JAPANESE
Sushi Zo
LG1/F, Block 01, Tai Kwun, 10 Hollywood Road, Central, Hong Kong
TEL: +852 2884 0114 sushizohongkong.com
sushizohongkong
sushizohongkong
TATLER SAYS
Chef-patron Keizo
Seki’s stars might
have been earned in
the City of Angels,
but his ambitions
extended much further.
From New York to
Bangkok and most
recently Cambodia,
Sushi Zo’s world
tour has seemingly
just begun—and
with good reason.
Much like others of
its calibre, Sushi Zo
offers a no-nonsense,
constantly rotating
omakase procession,
with 12-course
lunches and 18-course
dinners composed of
the freshest Japanese
produce flown in daily.
Unlike its counterparts,
a warmer, softer,
ittai-kan mouthfeel
is favoured behind
Sushi Zo’s counter,
alongside executive
chef Michikazu
Yoshida’s surprisingly
unconventional
sequence, which
oscillates between hot
and cold; mild and
strong; and rich and
refreshingly light.
SIGNATURE
DISHES
•
•
•
Kuruma ebi
Grilled sea urchin
Fatty tuna sushi
PRICE PER HEAD:
HK2,800
216
WWW.TATLERASIA.COM
JAPANESE
Tempura Araki
5/F, 10 Wellington Street, Central, Hong Kong
TEL: +852 5138 4298
Tempura Araki HK
tempura_arakihk
TATLER SAYS
One of Hokkaido’s most
celebrated tempura
restaurants, Tempura
Araki opened quietly
in Central but still
gained popularity and
a growing waiting
list. The intimate
dining establishment
is minimalist in
design, with a sixseat kitchen bar where
the battered items are
prepared à la minute
by head chef Takahito
Sato in an omakase
format. Predominantly
featuring seafood
and fresh vegetables,
Tempura Araki’s
tempura batter is
light and ethereal,
thinly coating the
ingredients, which are
deep-fried until the
exterior turns a pale
golden colour with a
beautiful crunch. Don’t
miss the selections
from the add-on menu,
with bigfin reed squid,
kuruma prawn and
conger eel among the
top choices. The sea
urchin on tempura
seaweed is another
bestselling signature.
Tempura Araki also
offers a lunch set with
rotating varieties of
tempura, complete
with a humble selection
of sake and umeshu,
which are available by
the bottle and the glass.
PRICE PER HEAD:
HK$1,800
SIGNATURE
DISHES
•
•
•
THE TATLER DINING GUIDE
Sea urchin tempura
Shrimp head
Shiba shrimp
tempura rice bowl
217
JAPANESE
Teppanroom
Mezzanine Level, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai, Hong Kong
TEL: +852 2584 7722 hongkong.grand.hyattrestaurants.com/restaurants-and-bars/teppanroom
GrandHyattHongKong
grandhyatthongkong
TATLER SAYS
Guests have to make
their way through
Kaetsu at the Grand
Hyatt to find this
hidden gem of a
restaurant. Serving
just 16 guests around
a teppanyaki grill,
Teppanroom is less
Benihana and more
intimate Japanese
dining—though its
application of French
cooking techniques
to jet-fresh Japanese
ingredients is
decidedly fusion in
flavour. Performance
is key and guests
can enjoy watching
chefs transform raw
ingredients into
delightful morsels like
sustainable Patagonian
toothfish papillote and
live blue lobster with
santouna, artichoke,
samphire and lobster
butter. Those looking
to round out their meal
can also order more
traditional Japanese
plates from sister
restaurant Kaetsu
and pair the food with
a selection of sakes
or wines from the
respectable drinks list.
SIGNATURE
DISHES
•
•
•
Sustainable
Patagonian toothfish
papillote
Live Brittany blue
lobster
Seasonal fruit flambé
PRICE PER HEAD:
HK$1,800
PRIVATE ROOMS:
1 room for up to 16 persons
218
WWW.TATLERASIA.COM
JAPANESE
Teppanyaki Mihara Goten
3/F, Cubus, 1 Hoi Ping Road, Causeway Bay, Hong Kong
TEL: +852 5394 3689
goten.hk
goten.hk
TATLER SAYS
Granted, teppan
restaurants abound
in Hong Kong but
Teppanyaki Mihara
Goten sets out to be
different with the
added element of
kappo cuisine. Behind
the 14-seater counter
that curves inward to
a single teppan grill,
chef Terufumi Mihara
creatively experiments
and expands upon his
“Wa Modern” vision,
which blends tradition
with innovation for
dishes that break away
from typical teppan
staples. His clever
creations often take
on influences from his
diverse background
in French, Italian and
Chinese cooking, like
the budding favourite of
grilled king crab crêpe,
where succulent crab
is folded into a light,
crispy batter. Creative,
Japanese-style cocktails
are available from sister
bar Takumi Mixology
Salon next door—
or just stop by after
dinner.
SIGNATURE
DISHES
•
•
•
PRICE PER HEAD:
HK$1,000
THE TATLER DINING GUIDE
Grilled Australian
lobster with
Hollandaise sauce
Ezo abalone with
abalone liver sauce
Thick-cut A5
Kumamoto Wagyu
tenderloin
219
JAPANESE
Tokio Joe
G/F, 16 Lan Kwai Fong, Central, Hong Kong
TEL: +852 2525 1889 lkfconcepts.com/pages/tokio-joe
tokiojoelkf
tokiojoelkf
TATLER SAYS
It might be from
the decades of
experience—Tokio
Joe has been around
since 1995, after
all—but somehow,
this speakeasystyle izakaya, slipped
between raucous bars
along the busiest
strip of Lan Kwai
Fong, succeeds in
maintaining a sense
of comfort the instant
you step between
the wooden sliding
doors. It’s no wonder
they’ve built up a loyal
following through
the years. Here, it’s
Japanese favourites
done with a creative
twist, including
sushi and sashimi
freshly prepared by
experienced chefs
behind the counter.
Those craving familiar
comforts will be
satisfied with the
extensive choice,
from creative rolls
to crunchy tempura
and grilled plates that
pair perfectly with
the extensive menu of
Japanese craft cocktails
and sake selection.
SIGNATURE
DISHES
•
•
•
Spicy toro tartare
Dynamite roll
LKF roll
PRICE PER HEAD:
HK$1,000
220
WWW.TATLERASIA.COM
JAPANESE
Toritama
G/F, 2 Glenealy, Central, Hong Kong
TEL: +852 2388 7717 toritama.hk
toritamahk
toritamahk
TATLER SAYS
At Toritama, every
part of the chicken is
savoured. Hailing from
Tokyo, this yakitori
spot breaks down the
chicken into 28 parts,
then skewers and
cooks each perfectly
cut piece of chicken
over charcoal embers.
The result is succulent
skewered chicken
pieces, ranging from
meatballs and thighs to
soft bone and chicken
crowns. Larger plates
and other bites are also
available to order, such
as donburi rice bowls,
onigiri and desserts.
Order the omakase set
to try the chef’s top
selection of chicken and
vegetable skewers.
SIGNATURE
DISHES
•
•
•
Chicken crown
Chicken oyster
Oyakodon
PRICE PER HEAD:
HK900
PRIVATE ROOMS:
1 room for 7-9 persons
THE TATLER DINING GUIDE
221
JAPANESE
Wagyumafia
G/F, Guardian House, 32 Oi Kwan Road, Wan Chai, Hong Kong
TEL: +852 2608 0677 wagyumafia.hk
wagyumafiahk
wagyumafiahk
TATLER SAYS
Wagyumafia, the
epitome of lavish,
meat-heavy dining,
redefines the gyukatsu
sando in addition to
its hyper-exclusive
Wagyu tasting menu
experience. Founded
by self-taught chef
Hisato Hamada and
entrepreneur Takafumi
Horie, Wagyumafia
elevates the art of
beef with its signature
chateaubriand cut
from the coveted
Ozaki Wagyu breed
in Miyazaki. The
18-seat, counterstyle establishment
is perhaps most well
known for its signature
gyukatsu sando
featuring Miyazaki
beef that melts in your
mouth, complemented
by uni, truffle, caviar
and lavish gold
flakes. The restaurant
follows an omakase
format amped up with
thumping hip-hop
and Instagram-worthy
presentation.
SIGNATURE
DISHES
•
•
•
Wagyu katsu sando
Wagyumafia sushi
cask
Wagyu and Hokkaido
sea urchin
PRICE PER HEAD:
HK$2,000
222
WWW.TATLERASIA.COM
JAPANESE
Yakiniku Ushio
G/F, Wellington Place, 2-8 Wellington Street, Central, Hong Kong
TEL: +852 2328 2318 yakiniku-ushio.com.hk
Yakiniku Ushio HK
yakinikuushiohk
TATLER SAYS
Japanese grilled meats
are the name of the
game at Yakiniku
Ushio. This reputed
Fukuoka restaurant
is best known for
a huge open-grill
kitchen where the chefs
prepare numerous cuts
of prized Shinmura
Wagyu beef, Kurabata
pork and vegetables in
à la carte or omakase
formats. During the
day, however, the
restaurant also offers
plenty of set meals,
including some
reasonably priced
lunches. Despite the
beef-heavy focus,
Yakiniku Ushio aims
to be inclusive with a
non-beef tasting menu
that sees the likes of
poultry and seafood
grilled with the same
care and attentiveness
as the prized red meats.
Top sakes, French
wines and Japanese
whisky and gin are
poured here.
SIGNATURE
DISHES
•
•
•
Wagyu and sea
urchin hand roll
Assorted Wagyu
platter
Wagyu curry
rice
PRICE PER HEAD:
HK$1,000
PRIVATE ROOMS:
2 rooms for 6-10 persons
THE TATLER DINING GUIDE
223
JAPANESE
Yardbird
G/F, Shops A and B, Winsome House, 154-158 Wing Lok Street, Sheung Wan, Hong Kong
TEL: +852 2547 9273 yardbirdrestaurant.com
yardbirdrestaurant
yardbirdyakitori
TATLER SAYS
Since its establishment
in 2011, Yardbird has
garnered local and
international acclaim,
and for good reason—
the contemporary
izakaya, co-founded by
chef Matt Abergel and
Lindsay Jang, offers
a warm and convivial
atmosphere, blending
impeccable service with
a diverse selection of
high-quality food and
drinks. You’ll have to
arrive early to sample
all of the 20-plus types
of skewers featuring
every part of the threeyellow local chicken,
including rare cuts like
thyroid and ventricle.
Complement your meal
with a tumbler or two
from the extensive list
of Japanese whiskies.
SIGNATURE
DISHES
•
•
•
Sweetcorn tempura
Korean fried
cauliflower
Chicken meatball
PRICE PER HEAD:
HK$1,000
224
WWW.TATLERASIA.COM
JAPANESE
Zest By Konishi
28 & 29/F, 18 On Lan Street, Central, Hong Kong
TEL: +852 2715 0878 zestbykonishihk.com
zestbykonishi
zestbykonishihk
TATLER SAYS
At Zest, contemporary
French techniques
meld seamlessly with
Japanese flair, with a
particular attention
to seasonal Asian
ingredients, such as
roast three-yellow
chicken with yellow
wine espuma and
pepper sauce, or cod
shirako with sherry
vinegar sauce. Here
you get the luxury
of distinct views and
ambiences: on the 28th
floor, you’ll be able to
relish the tasting menu
as you watch chefs at
work—including the
chef-proprietor Mitsuru
Konishi, who has been
a force to be reckoned
with since his time at
Tokyo’s L’Atelier de Joel
Robuchon and in Paris’
legendary Taillevent.
Upstairs on the 29th
floor, you’re at eye
level with the clouds,
and the views are best
to be enjoyed with a
craft cocktail or two at
sunset.
SIGNATURE
DISHES
•
•
•
Ping Yuen chicken
Hida beef Wellington
Deep-fried eel spring
roll
PRICE PER HEAD:
HK$1,800
PRIVATE ROOMS:
1 room for 12 persons
THE TATLER DINING GUIDE
225
JAPANESE
Zoku
2/F, The Hari Hong Kong, 330 Lockhart Road, Wan Chai, Hong Kong
TEL: +852 2129 0388 thehari.com
zokuhk
zoku.hk
TATLER SAYS
Taking up residence
in the chic quarters of
The Hari Hong Kong
in bustling Wan Chai,
Zoku makes its mark
as a modern restaurant
and bar, skilfully
blending the subtlety of
Japanese cuisine with
western flair. Here,
find a harmonious meld
of traditional rolls,
nigiri, and sauced-up
sashimi with a twist
of contemporary
flavours, as well as
classic izakaya-style
small bites. The dining
experience is elevated
by an urban oasis of
lush foliage on the
expansive, stretched
balcony—an ideal spot
for savouring delightful
bites and sipping
alfresco cocktails
during the city’s cooler
months.
SIGNATURE
DISHES
•
•
•
Toro tartare
Wagyu sando
Various sushi and
sashimi
PRICE PER HEAD:
HK$900
226
WWW.TATLERASIA.COM
KOREAN
Hansik Goo
1/F, The Wellington, 198 Wellington Street, Central, Hong Kong
TEL: +852 2798 8768 hansikgoo.hk
hansikgoohk
hansikgoo
TATLER SAYS
Hong Kong’s first
Korean fine-dining
restaurant goes from
strength to strength
in its fourth year
under the guidance of
chef-patron Mingoo
Kang, as the culinary
programme doubles
down on fusing locally
harvested ingredients
with seasonal
Korean produce
and contemporary
techniques. Juk
(congee), mandu
(dumplings) and bugak
(vegetable or seaweed
crisps) make regular
appearances on the
menu, which change
with the seasons; while
prized Hanwoo beef
always signifies the
apex of each meal.
Don’t skip out on the
drinks list, which
features fine iterations
of soju and lesserknown brews like
chungju and takju.
SIGNATURE
DISHES
•
•
•
AWARDS:
Tatler Dining 20, 2022-2024
•
Grilled Hanwoo with
daily banchan
Samgye risotto
Korean fried chicken
with yuza jang
PRICE PER HEAD:
HK$1,500
PRIVATE ROOMS:
2 rooms for up to 20 persons
THE TATLER DINING GUIDE
227
KOREAN
Mosu
3/F, M+ Tower, 38 Museum Drive, West Kowloon Cultural District, Hong Kong
TEL: +852 2398 0291 restaurantmosu.com
facebook.com/mosuhongkong
mosuhongkong
TATLER SAYS
Nowhere says design
minimalism—in
the best possible
sense—like Mosu, a
jewel in the impressive
culinary crown of
the M+ museum of
visual culture. Hot
on the heels of its
Seoul location, which
itself had moved from
San Francisco, Mosu
Hong Kong is led by
chef Shim Jung-Taek.
He serves seamlessly
transplanted signature
dishes from Mosu’s
chef-founder Sung
Anh, who worked at
icons including The
French Laundry and
Benu. This pedigree
shows in creations
such as the rightly
famous abalone from
Korea’s Wando Island,
served in tacos made
with yuba and shiso
leaf; and the classic
Korean rice dish of sot
bap with French lamb
saddle. Astonishingly
fragrant acorn noodles
with truffle, roasted
in embers for full-on
smokiness, are also
unmissable.
SIGNATURE
DISHES
•
•
•
Abalone taco
Tilefish and brassicas
Gim cup
AWARDS:
Best New Restaurant, 2023
• Rising Star, 2023
•
228
PRICE PER HEAD:
HK$2,500
PRIVATE ROOMS:
2 rooms for 6-14 persons
WWW.TATLERASIA.COM
LATIN AMERICAN
11 Westside
1/F, The Hudson, 11 Davis Street, Kennedy Town, Hong Kong
TEL: +852 9300 8068 11westside.com
11westside
11westside
TATLER SAYS
The name Esdras
Ochoa might ring
familiar—the Mexican
chef made a brief but
memorable feature
on Netflix’s The Final
Table. In Hong Kong,
the best representation
of the signature
modern Mexican
cuisine that earned him
the title “Taco King”
can be found at 11
Westside. Tucked away
on the mezzanine level
of a luxury residence,
the taqueria buzzes
with vibrant energy on
any given night, with
spacious, comfortable
seating perfect for
smaller groups or
larger parties. While
the menu is simple,
it stands out with
authentic classics:
tacos, ceviche and
GSC (guacamole,
salsa and chips)—
dishes wonderfully
complemented
by an extensive
cocktail selection
conceptualised
by bartender and
co-founder Daniel Eun.
SIGNATURE
DISHES
•
•
•
GSC (guacamole,
salsa and chips)
Pollo asado taco
Carne asada fries
PRICE PER HEAD:
HK$600
THE TATLER DINING GUIDE
229
LATIN AMERICAN
Mono
5/F, 18 On Lan Street, Central, Hong Kong
TEL: +852 9726 9301 mono.hk
monohkg
monohkg
TATLER SAYS
Hongkongers may have
taken to revenge travel
without hesitation, but
Ricardo Chaneton’s
artful cooking at Mono
continues to stoke
wanderlust for the
faraway lands of Latin
America. In a praiseworthy feat of logistics
and imagination,
Chaneton somehow
manages to pull
off a seasonal finedining menu featuring
ingredients native to
Latin America and
found at only a handful
of other restaurants
in Asia, including
mashua, jicama,
heirloom corn varieties
and cacao beans. Then
there are regional
foods like arepa, sofrito,
tortillas and alfajor that
make every meal here
a delicious education.
Make sure to book the
bar seating to take
in the action of the
open kitchen while
tunes from Chaneton’s
personal collection of
vinyls waft throughout
the space.
SIGNATURE
DISHES
•
•
•
230
Challans duck,
chimichurri, duck
innards rice
Seasonal taco
Charcoal-grilled
Brittany monkfish
and Corrèze veal
sweetbreads
AWARDS:
Tatler Dining 20, 2022-2024
• Restaurant Of The Year, 2023
• Best Service, 2023
• Best New Restaurant
Readers’ Choice, 2020
•
PRICE PER HEAD:
HK$2,600
PRIVATE ROOMS:
2 rooms for 8-16 persons
WWW.TATLERASIA.COM
MIDDLE EASTERN
Francis
G/F, 4 & 6 St Francis Street, Wan Chai, Hong Kong
TEL: +852 5216 8318 francis.com.hk
francishkrestaurant
francishongkong
TATLER SAYS
Since its debut in 2018,
Francis has garnered a
loyal following thanks
to its casual restaurant
format and impeccable
selection of meze and
value-for-money wine
pairings. The semiopen-terrace design
allows for a bright and
airy space in the day,
but the restaurant is
also buzzing in the
evenings, with a great à
la carte menu featuring
signature sharing bites
like hummus, falafel,
and burnt eggplant
with yoghurt and
pita for a taste of Tel
Aviv. Francis’s smoked
carrots with spiced
honey, and lamb ribs
with orange, yoghurt
and coriander are
crowd-pleasers. For
larger dishes, the
chicken schnitzel with
za’atar is ideal for
larger parties, but save
room for a refreshing
knafeh with mozzarella
and orange blossom for
dessert. The restaurant
may be walk-in only
but limited bookings
are available for parties
of more than five.
SIGNATURE
DISHES
•
•
AWARDS:
Tatler Dining 20, 2019
• Restaurateurs Of The Year,
2019
•
THE TATLER DINING GUIDE
PRICE PER HEAD:
HK$450
•
Spiced beef cigars
with green tahini
Smoked carrots
with spiced honey
and almond cream
Chicken schnitzel
231
MIDDLE EASTERN
Francis West
G/F, 42-44 Peel Street, Central, Hong Kong
francis.com.hk
francishkrestaurant
francishongkong
TATLER SAYS
Despite the block party
atmosphere on Peel
Street most evenings
and weekends, Francis
West confidently
holds its own with
a discerning menu
of North Africaninfluenced food—a
counterpart to Francis,
its Starstreet original
serving Tel Aviv staples.
Silky smooth hummus,
grilled eggplant
with tangy labneh, a
luscious crab challah
toast and smoky beef
kabab are just some
of the satisfying
dishes that tickle the
serotonin switches, and
with the concise menu
and a reliably enjoyable
wine list, you can (and
will want to) return
and try everything in
just two or three trips.
Earlier in the day,
Francis West throws
open its full-length
windows—a perfect
spot for a sun-washed
brunch.
SIGNATURE
DISHES
•
•
•
Lamb ribs with
orange and yoghurt
Merguez lamb
sausage with celeriac
Knafeh with
mozzarella and
pistachio
PRICE PER HEAD:
HK$450
232
WWW.TATLERASIA.COM
MODERN CHINESE
Bo Innovation
1/F, H Code, 45 Pottinger Street, Central, Hong Kong
TEL: +852 2850 8371 boinnovation.com
boinnovation
bo_innovation_central
TATLER SAYS
Over a decade ago,
“Demon Chef” Alvin
Leung dazzled the
culinary scene
with experimental
molecular gastronomy
fused with Chinese
traditions. Now,
following a relocation
to Central’s H Code,
the exuberant
chef continues
to impress with a
wildly imaginative,
Hong Kong-inspired
menu bolstered by
the cornucopia of
contemporary art
pieces that fill the
colourful new space.
Though the menu
changes with the
season, some things
remain the same,
including a penchant
for theatrics—
whether tableside or
with playful custommade tableware—
and Leung’s signature
“X-treme Chinese”
cuisine that riffs
on classics and
reconfigures all
manner of culinary
customs. It’s an
exciting, immersive
dining experience that
you won’t forget.
SIGNATURE
DISHES
•
•
•
Master Q
Goldfish
Last Ox
PRICE PER HEAD:
HK$1,300
THE TATLER DINING GUIDE
233
MODERN CHINESE
Cafe Bau
Shop 8, 1/F, J Residence, 60 Johnston Road, Wan Chai, Hong Kong
TEL: +852 2126 7212 lubuds.com/cafe-bau-wan-chai
cafebau.hk
cafebau.hk
TATLER SAYS
In theory, farm-to-table
is a worthy endeavour.
It’s a task easier said
than done, especially
in a city like ours
with an agricultural
capacity that’s long
dwindled in favour of
produce flown in from
pastures beyond. Yet
it’s a challenge cheffounder Alvin Leung
has set out for himself
with Cafe Bau (“Bau”
is derived from Hong
Kong’s bauhinia
emblem), holding court
where his Michelinstarred Bo Innovation
once stood before its
Central relocation.
Be it succulent bites
of Ping Yuen yellow
chicken raised in the
New Territories or
cheeses hand-churned
from Kowloon Dairy
milk, this fastidious
insistence on 100 per
cent local—they’re
almost there—might
just be the chef’s most
“X-treme” endeavour
yet.
SIGNATURE
DISHES
•
•
•
Fried whitebait with
preserved lemon
mayo
Jinga shrimp millefeuille
Modern wife cake
PRICE PER HEAD:
HK$900
234
WWW.TATLERASIA.COM
MODERN CHINESE
Chinesology
Shop 3101, Podium Level 3, IFC Mall, Central, Hong Kong
TEL: +852 6809 2299 chinesology.com
chinesologyhk
chinesologyhk
TATLER SAYS
It’s all pure, plush
opulence upon
entering Chinesology.
From à la carte dim
sum lunches to fullthrottle degustations,
comforting favourites
are thus made anew:
think fluffy egg tarts
infused with Bailey’s
or piping hot puff
pastries (made with
minced goose, chicken
and mushroom instead
of shredded turnip)
dyed rosy with cherry
sauce. A mouthful of
A5 Kagoshima Wagyu
is served atop crispy
edible spoons; vineripe Japanese melon
indulgently simmered
in double-boiled fish
maw soup; and a
skewer of plum mousse
playing pretend as
candied hawthorn is
presented tableside
in a jewellery box.
There’s course after
course of extravagant
fare, scrumptiously
reimagined.
SIGNATURE
DISHES
•
•
•
Osmanthus oolong
crispy tea-smoked
chicken
Dim sum platter
Baked stuffed crab
shell
PRICE PER HEAD:
HK$1,000
THE TATLER DINING GUIDE
235
MODERN CHINESE
Little Bao
1-3 Shin Hing Street, Central, Hong Kong
TEL: +852 2818 1280 little-bao.com
littlebaohk
littlebaohk
TATLER SAYS
A decade ago, chef May
Chow launched her
original bao featuring
braised pork belly,
sesame mayo and
hoisin ketchup, which
went on to become a
cult hit. Since then,
she’s gone on to open
other restaurants and
win awards including
Tatler Dining’s Local
Champion award,
but the bao remains
the star. At the Soho
location, set off the
stone steps below
Hollywood Road, diners
perch on bar stools
around a counter to
tuck into an expanded
menu of bao and other
dishes. Among them
are a signature fried
chicken made with
local three yellow
chicken, as well as panfried brisket dumplings.
Vegetarians are catered
for with Impossible
baos and ones stuffed
with tempeh.
SIGNATURE
DISHES
•
•
•
Pork belly bao
Matcha ice cream bao
Truffle fries with
mushroom tempeh
ragout
AWARDS:
Local Champion, 2017-2018
•
236
PRICE PER HEAD:
HK$350
WWW.TATLERASIA.COM
MODERN CHINESE
Mott 32
Basement, Standard Chartered Bank Building, 4-4A Des Voeux Road Central,
Central, Hong Kong TEL: +852 2885 8688 mott32.com
mott32hk
mott32hk
TATLER SAYS
What used to be a
former bank basement
has for years been the
sophisticated dining
room of Mott 32, where
modern Cantonese
flavours shine. The
Joyce Wang Studiodesigned space still
maintains a sense of
extravagance with dim
lighting and ornate
details. The applewoodroasted Peking duck,
barbecued Ibérico pork
char siu and creative
dim sum selection,
including caviar-topped
pork siu mai stuffed
with a soft-boiled quail
egg, remain mustorder favourites and sit
beside a well-curated
list of Old World
wines and creative
cocktails. Plantbased alternatives of
signature dishes are
also available. Just
ask—the hospitable
servers here are always
happy to help.
SIGNATURE
DISHES
•
•
•
AWARDS:
Tatler Dining 20, 2015-2016
• Best New Restaurant, 2015
• Best Interior Design, 2015
•
THE TATLER DINING GUIDE
Peking duck
Pork siu mai with
runny quail’s egg
BBQ pluma Ibérico
pork char siu
PRICE PER HEAD:
HK$1,000
PRIVATE ROOMS:
5 rooms for 8-24 persons
237
MODERN CHINESE
The Praya
3/F, One-Eight-One Hotel, 181 Connaught Road West, Shek Tong Tsui, Hong Kong
TEL: +852 3181 1666 thepraya.hk
theprayahk
TATLER SAYS
There are many eateries
that call themselves
Neo-Chinese, but none
carry the title quite
as masterfully as The
Praya. Despite the
confines of their named
cuisine, executive chef
Steve Ma is as game for
delving beyond—their
four-hands with the
chefs of Bangkok’s
Samrub Samrub
Thai was a winning
example. Signatures
include plump pockets
of clams resting atop
a shallow pool of aged
Shaoxing, spring onion
pancakes fluffed up
with sourdough, and
cocktails garnished
with a sliver of
century egg. For while
manmade boundaries
between state lines
sever us from our
neighbours, food, as it
always does, connects.
And The Praya knows it.
SIGNATURE
DISHES
•
•
•
Drunken clams with
aged Shaoxing wine
Master stock beef
quintet with
Grandma’s chilli oil
Gold coin eel with
sourdough pancakes
PRICE PER HEAD:
HK$1,500
PRIVATE ROOMS:
1 room for 18 persons
238
WWW.TATLERASIA.COM
MODERN EUROPEAN
1111 Ones
11/F, 18 On Lan Street, Central, Hong Kong
TEL: +852 9835 8606 1111ones.com
1111ones
1111ones
TATLER SAYS
Taking its design
cues from the curves
and hues of Antelope
Canyon in Arizona,
1111 Ones’ stunning
interior offers a
tranquil setting for
patrons. Last year, the
fine-dining restaurant
embarked on a new
journey under the helm
of chef Chris Chan.
The tasting menus—
including a full eightcourse menu called
The Expedition and a
shorter, six-course The
Outing menu—take
inspiration from
around the world.
Chan’s refreshing
approach to European
cooking is enriched by
his thoughtful use of
Asian ingredients such
as cordyceps, fish maw
and blood bird’s nest.
SIGNATURE
DISHES
•
•
•
Oscietre caviar with
guanciale custard
Sicilian red prawn
spaghetti
Binchotan-grilled
fish maw with lobster
bisque
PRICE PER HEAD:
HK$2,500
PRIVATE ROOMS:
1 room for 10-12 persons
THE TATLER DINING GUIDE
239
MODERN EUROPEAN
Alibi–Wine Dine Be Social
5/F, Cordis Hong Kong, 555 Shanghai Street, Mong Kok, Hong Kong
TEL: +852 3552 3231 cordishotels.com
Alibi-Wine-Dine-Be-Social
cordishk
TATLER SAYS
This modern
European restaurant
and bar serves food
and drinks that
reflect a responsible
approach towards the
environment, with an
emphasis on premium
ingredients with
traceable provenance.
Seasonal menus
feature sharing plates,
fresh seafood and
a wide selection of
desserts, beginning
with starters such as
hand-dived scallop
crudo and Le Polmard
beef tartare. Don’t miss
the clam Meunière,
Toulouse sausages
with roast garlic and
mashed potato, or the
Australian grass-fed
aged beef striploin,
replete with plenty
of sides. Creative
cakes, puddings and
ice creams, as well as
healthy opinions, offer
a sweet finish.
SIGNATURE
DISHES
•
•
•
Impossible tacos
Local littleneck
clam Meunière
Hereford OBE beef
tenderloin
PRICE PER HEAD: HK$600
PRIVATE ROOMS:
1 room for 8 persons
240
WWW.TATLERASIA.COM
MODERN EUROPEAN
Amber
7/F, The Landmark Mandarin Oriental, The Landmark, 15 Queen’s Road Central, Hong Kong
TEL: +852 2132 0066 mandarinoriental.com/en/hong-kong/the-landmark/dine/amber
TheLandmarkMandarinOriental
mo_landmarkhk
TATLER SAYS
Since its inception in
2005, Amber has firmly
established itself as a
pillar of Hong Kong’s
fine-dining landscape.
Guided by chef
Richard Ekkebus, the
restaurant’s innovative
French cuisine has
not aged but evolved,
continually refreshing
its approach while
maintaining flawless
execution. The Amber
Experience—available
as vegetarian, extended
or full—is a fluid menu
of seasonal flavours
driven by ethical
sourcing, which makes
for a more responsible
dining experience. It
also eschews dairy,
minimises refined
sugar and reduces
salt, allowing diners
to savour the food in
its most unadulterated
form. This is
complemented by swift
service, including an
exclusive mini kitchen
tour, and a thoughtful
wine list.
SIGNATURE
DISHES
•
•
•
AWARDS:
Tatler Dining 20, 2013-2018,
2020, 2023-2024
• Chef Of The Year, 2020
• Best Pastry Chef, 2017
• Best Sommelier, 2016
• Best Chef, 2013
•
THE TATLER DINING GUIDE
PRICE PER HEAD:
HK$2,500
David Hervé Royal
Oyster with potato
and horseradish
Blue lobster,
fermented sea urchin
miso and red sea
urchin
Duck “au sang”,
maqaw mountain
pepper and butternut
squash
PRIVATE ROOMS:
3 rooms, for 4-16 persons
241
MODERN EUROPEAN
Arcane
3/F, 18 On Lan Street, Central, Hong Kong
TEL: +852 2728 0178 arcane.hk
ArcaneRestaurant
arcanehk
TATLER SAYS
Step into Arcane,
and you’re in Shane
Osborn’s realm, where
the quality of cuisine is
a dependable constant,
resulting in a steady
stream of return
diners. The menu,
led by chef de cuisine
Sebastian Lorenzi,
is one of thoughtful
minimalism, allowing
the natural flavours
of each ingredient to
shine. The sweetness of
Japanese fruit tomato is
delightfully paired with
seared langoustine and
smoked stracciatella,
while potato gnocchi
is sautéed and
enriched with shiitake,
parmesan and black
truffle. Set within a
neat and stylish room,
Arcane is a gathering
place for the city’s elite,
all seeking the reliable
fare that Osborn and
his team consistently
deliver.
SIGNATURE
DISHES
•
•
•
King crab with
creamy avocado
crème fraîche and
caviar
Spinach, ricotta
and egg yolk ravioli
with sage and almond
beurre noisette
Sautéed porcini,
parmesan crust and
caramelised onion
AWARDS:
Tatler Dining 20, 2016-2018,
2020, 2022-2024
•
242
PRICE PER HEAD:
HK$1,300
WWW.TATLERASIA.COM
MODERN EUROPEAN
Aulis
UG08, Sino Plaza, 255 Gloucester Rd, Causeway Bay, Hong Kong
TEL: +852 2817 8383 roganic.com.hk
aulishongkong
aulishongkong
TATLER SAYS
British chef Simon
Rogan has won every
plaudit going for
his locally focused
cuisine which reflects
micro-seasons—and
nowhere is that better
exemplified than in
the stunning tasting
menus at his restaurant
Aulis Hong Kong. The
experience is always
interactive, with chefs
prepping, cooking and
explaining the dishes
in front of you. They
may include Rogan’s
famed truffle pudding
which is caramelised
in birch sap and stout
vinegar, and dusted in
aged Berkswell cheese,
or pork from the local
Wah Kee farm, which
is stuffed with Kyoto
turnips and served with
a lemon and thyme
sauce. Sublime flavours
combine with warm
and knowledgeable
service to make this
one of the city’s finest
and most underrated
places to eat.
SIGNATURE
DISHES
•
•
•
PRICE PER HEAD:
HK$1,500
Aberdeen red bream
stuffed with Manila
clams
Mussel custard and
Porlock Bay oyster in
roasted bone broth
Aulis fuseau artichoke
with molasses, pear
and jasmine
PRIVATE ROOMS:
1 room for 10 persons
THE TATLER DINING GUIDE
243
MODERN EUROPEAN
Moxie
Shop 203, Alexandra House, 18 Chater Road, Central, Hong Kong
TEL: +852 2718 8211 moxiehk.net
moxiehongkong
moxie_hk
TATLER SAYS
Fresh, ingredientcentric cooking is
available for breakfast,
lunch and dinner
here in an elevated
yet casual setting for
Central’s busiest worker
bees. It’s helmed by
former Arcane chef de
cuisine Michael Smith,
and the dishes here
make sustainable or
locally sourced produce
the centre of attention,
celebrating peak
seasonality to ensure
dishes are bursting
with flavour and aroma.
The menu is mainly
pescetarian, where
items like beetroot and
sweetcorn hold their
own as protagonists
alongside ingredients
like Fremantle octopus,
black tiger prawn and
other fresh catches of
the day. There’s a slight
Aussie bent, so diners
can expect excellent
coffees here, alongside
requisite desserts
like lamingtons and
pavlovas.
SIGNATURE
DISHES
•
•
•
244
Ruby beetroots with
Taiwanese mango,
feta and jalapeño
dressing
Three-grain mapo
tofu with pickled
yellow carrots and
endive
Yellow pavlova with
peach and
passionfruit
PRICE PER HEAD:
HK$600
WWW.TATLERASIA.COM
MODERN EUROPEAN
Neighborhood
LG/F, 61-63 Hollywood Road, Central, Hong Kong
TEL: +852 2617 0891
neighborhoodhk
TATLER SAYS
Despite the long list
of restaurant awards
it’s accrued over the
years, Neighborhood
somehow manages
to retain a certain
mystique: the
restaurant’s only online
presence is a sparsely
updated Facebook page,
while proprietor David
Lai, a self-proclaimed,
Crocs-wearing
introvert, shuns the
media limelight. But
gourmands keep
coming back for
signatures like saltbaked Ping Yuen
chicken rice and
Mayura Station Wagyu
short ribs with salad.
A healthy range of
daily specials keeps
regulars guessing: your
visit could coincide
with creations like
smoked Hokkaido
sanma with liver
sauce, or fried porcini
with sweetbreads and
girolles. Be sure to preorder the classics to
avoid disappointment.
SIGNATURE
DISHES
•
•
AWARDS:
Tatler Dining 20, 2018-2020,
2022, 2024
•
THE TATLER DINING GUIDE
Salt-baked chicken
rice with yellow wine
and morels
Poached pigeon
eggs with tomato,
horseradish and
caviar
PRICE PER HEAD:
HK$1,400
PRIVATE ROOMS:
1 room for 12-18 persons
245
MODERN EUROPEAN
Rex Wine & Grill
B/F, One Chinachem Central, 22 Des Voeux Road Central, Central, Hong Kong
TEL: +852 2857 7157 rexwineandgrill.com.hk
rexwineandgrill
rexwineandgrill
TATLER SAYS
Carnivores are in for
a treat at Rex Wine &
Grill, one of the city’s
premier steakhouses.
Descending into the
low-lit and moody
basement room, it’s
easy to forget that
you’re dining in the
middle of busy Central
district. The menu is
rustic and comforting
yet Nathan Green
shows a skilled hand
in starters like lobster
croquette, and a ham
and truffle toastie.
You’re here for the
beef, however, cooked
over almond wood and
Japanese charcoal.
The Rubia Gallega
from Spain dry-aged
for 60 days or the
Polish Holstein dry
aged for 45 days come
recommended. The
steak frites set menu
is good value, as long
as you don’t order the
supplementary items.
SIGNATURE
DISHES
•
•
•
Rex steak tartare,
bone marrow toast
Bluefin tuna crudo,
smoked eggplant,
Hokkaido sea urchin
45-day dry-aged
Italian scottona
PRICE PER HEAD:
HK$2,600
PRIVATE ROOMS:
2 rooms for 6-16 persons
246
WWW.TATLERASIA.COM
MODERN EUROPEAN
Roganic
Shop 8, UG/F, Sino Plaza, 255 Gloucester Road, Causeway Bay, Hong Kong
TEL: +852 2817 8383 roganic.com.hk
roganichongkong
roganichongkong
TATLER SAYS
There’s little doubt
that Roganic is worth
its weight in gold for
the affordability of its
tasting menus. But
Simon Rogan’s Hong
Kong outpost goes
above and beyond:
first, in the considered
flavours that marry
seasonal produce
sourced from the
New Territories with
his brand of cuisine
derived from L’Enclume
in England’s Lake
District; and secondly,
in a commitment to
sustainability that
sees hydroponic
microgreens grown
in-house and prodigious
use of upcycling and
fermentation that
leaves little waste in
the kitchen. Aside from
a focus on British and
low-intervention wine
producers, the drinks
list also boasts one of
the best non-alcoholic
offerings in town.
SIGNATURE
DISHES
•
•
•
AWARDS:
Tatler Dining 20, 2020,
2022-2023
• Best Sommelier, 2023
• Sustainability Champion,
2023
• Best New Restaurant, 2020
• Best Service, 2020
•
THE TATLER DINING GUIDE
Birch sap-glazed
truffle pudding
Soda bread with
brown cultured
English butter
Butter-poached
grouper with
Mr Lin’s white
asparagus
PRICE PER HEAD:
HK$1,600
PRIVATE ROOMS:
4 rooms for 4-30 persons
247
MODERN EUROPEAN
Somm
7/F, The Landmark Mandarin Oriental, 15 Queen’s Road Central, Hong Kong
TEL: +852 2132 0055 mandarinoriental.com
TheLandmarkMandarinOriental
mo_landmarkhk
TATLER SAYS
If you love wine,
Somm is likely your
happy place, featuring
more than 1,600
champagnes, wines and
a generous selection of
sake rarely seen outside
of Japan. Labels range
from rare bottles to
bold, contemporary
varietals that can
get any oenophile’s
heart racing—with a
remarkable portion of
it all available by the
glass or carafe. Somm
is open for breakfast,
lunch or supper, but it’s
the killer brunch that
needs to be ticked off
any wine aficionado’s
list: it features opulent
plates for sharing and
your own main and
dessert, all to go with a
sommelier’s selection of
the finest wines, freeflowing for 90 minutes.
SIGNATURE
DISHES
•
•
•
Aka uni “French
toast”
Binchotan-grilled
madai with Sichuan
pepper Romanesco
BBQ beef short rib
“char siu”
AWARDS:
Tatler Dining 20, 2020
•
248
PRICE PER HEAD:
HK1,900
WWW.TATLERASIA.COM
MODERN EUROPEAN
The Baker & The Bottleman
Shop G14 & G15, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai, Hong Kong
TEL: +852 2386 8933 thebakerandthebottleman.hk
thebakerandthebottleman
thebakerandthebottleman
TATLER SAYS
As the name suggests,
The Baker & The
Bottleman is a venue
of two halves—
a modern bakery by
day, a neighbourhood
restaurant by night.
The downstairs bakery
serves a tantalising
array of breads,
pastries, cakes and
sandwiches, which
can be enjoyed either
to eat in or take away
during the daylight
hours. Come evening,
the upstairs space
transforms into a
laidback, bistro-style
eatery, complemented
by a wine list that
focuses on organic,
natural and sustainable
picks. The menu is
relatively simple,
characterised by classic
European flavour
combinations that
let the quality of the
ingredients shine—
including a cult
favourite fish burger,
and a twist on the
much-loved truffle
pudding at its sister
restaurant, Roganic.
Uncomplicated but all
the better for it.
SIGNATURE
DISHES
•
PRICE PER HEAD:
HK$400
•
•
THE TATLER DINING GUIDE
Rhug Estate lamb,
creamed ratte
potatoes and charred
broccoli
Jerusalem artichoke,
roasted shallots and
fresh pears
Almond croissants
249
SCANDINAVIAN
Arbor
25/F, H Queen’s, 80 Queen’s Road Central, Central, Hong Kong
TEL: +852 3185 8388 arbor-hk.com
arborhk
arborhk
TATLER SAYS
Arbor doesn’t have
much competition in
the Nordic-Japanese
corner of the finedining market, but
it still stands tall in
its chosen culinary
field. Chef-founder
Eric Raty continues
his exploration of this
quirky intersection
of cuisines in dishes
like rabbit skewer
with hojicha ramen
in mushroom broth,
and scallop with Loire
Valley white asparagus
and yuzu hollandaise.
There’s also a firm
repertoire of signatures
that uplift every tasting
menu—we’re partial
towards the Nordic
Sushi, tuna taco and
genmaicha caviar
gunkan. The blushpink walls and elegant
arches make this topfloor restaurant one of
the most suited to date
nights in the city.
SIGNATURE
DISHES
•
•
•
Nordic sushi
Pigeon
Genmaicha caviar
gunkan
AWARDS:
Tatler Dining 20, 2019-2020,
2022, 2024
•
250
PRICE PER HEAD:
HK$2,500
PRIVATE ROOMS:
2 rooms for 4-24 persons
WWW.TATLERASIA.COM
SCANDINAVIAN
Embla
11 Upper Station Street, Sheung Wan, Hong Kong
TEL: +852 2559 8508 emblahk.com
emblahk
emblahk
TATLER SAYS
Dinners at Embla are
always memorable
thanks to the
engaging kitchen
team, who proudly
share the stories and
inspirations behind
their dishes. Inspired
by new Nordic cuisine,
they champion the
farmers and producers
of ingredients that
are local, natural
and seasonal. Ovenbaked pigeon with
macerated lingonberry,
a pine cone gastrique,
charred pickled onion
and allium flowers
are not often found
on tasting menus
in Hong Kong, but
they create a sublime
symphony of flavours.
It’s a theme repeated
across any meal, while
desserts also wow—
such as a chocolate
dome with pine nut and
a tea fudge. Pairings,
whether alcoholic or
otherwise, are likewise
perfectly on point.
Be sure to ask for a
seat at the counter for
maximum interaction.
SIGNATURE
DISHES
•
•
PRICE PER HEAD:
HK$2,700
THE TATLER DINING GUIDE
•
Celeriac fondant,
smoked tea aspic,
fermented onion
nage, Ossetra caviar
Lamb neck “72H”,
charred eggplant,
semi-dried tomatoes
Smoked eel, pickled
herring Gubbröra,
eggs
251
SOUTH AMERICAN
Buenos Aires Polo Club
7/F, 33 Wyndham Street, Central, Hong Kong
TEL: +852 2321 8681 bapoloclub.com
buenosairespoloclubhk
buenosairespoloclub
TATLER SAYS
Evoking the aura
of an early 1900s
Argentinian members’
club, Buenos Aires
Polo Club is an elegant
tribute to Argentina’s
deep-rooted grilling
culture, fervent passion
for sport and the
distinguished allure
of exclusive clubs. The
restaurant showcases
premium cuts of beef,
expertly grilled in the
traditional asado style,
and cooked to each
guest’s preference.
Like any great
steakhouse, Buenos
Aires Polo Club offers
a generous selection
of appetisers and side
dishes. To complement
the Argentinian
mains, however,
traditional items like
provoleta cheese and
various empanadas
are recommended.
Brunch here is a great
way to experience
the restaurant in its
most lively state and
is complemented by
free-flow beverage
programmes.
SIGNATURE
DISHES
•
•
•
Provoleta
Chateaubriand
Empanadas
PRICE PER HEAD:
HK$1,300
PRIVATE ROOMS:
2 rooms for 15-40 persons
252
WWW.TATLERASIA.COM
SOUTH AMERICAN
Uma Nota
1/F, 38 Peel Street, Central, Hong Kong
TEL: +852 2889 7576 uma-nota.com
umanotahk
uma.nota
TATLER SAYS
Standing out on Soho’s
Peel Street strip is Uma
Nota, an inviting entry
point into the unique
realm of BrazilianJapanese Nikkei
cuisine. The thrum of
South American life is
translated into a menu
of vibrant flavours,
featuring everything
from ceviche and sushi
rolls with multiple
textures to glazed,
fried chicken, US prime
flank steak with tare
sauce and steamed
white fish in Ibérico
chorizo dashi. The
restaurant also offers
an ample selection of
fruity cocktails made
with Brazil’s cachaça
spirit. Uma Nota brings
elation to its vibrant
boteco setting, where
food and drinks are
as exciting and highspirited as the vibes.
SIGNATURE
DISHES
•
•
•
Amazonian nigiri
Grilled beef
tenderloin, uni foam
and truffle
Brazilian cassava
croquettes, prawn
and yuzu mayonnaise
PRICE PER HEAD:
HK$450
THE TATLER DINING GUIDE
253
SOUTHEAST ASIAN
Auor
4/F, 88 Gloucester Road, Wan Chai, Hong Kong
TEL: +852 2866 4888 auor.com.hk
Auor
auor.hkg
TATLER SAYS
Known for his tenure at
Le Pan and Singapore’s
first molecular
gastronomy restaurant,
Aurum, chef Edward
Voon’s contemporary
fine-dining restaurant
revolves around a
six-course signature
tasting menu inspired
by the 24 solar terms of
the Chinese lunisolar
calendar, blending
French techniques with
vibrant Asian flavours.
The menu explores
transitions between
past, present and
future; a celebration
of defining moments
unfolds in courses
named Awakening,
Rain, Colours,
Diversity, Soul and
concluding with lasting
emotions of Memory,
each of which explores
the intersection of
punchy Singaporean
and Malaysian flavours
with aplomb. For those
looking for a more
relaxed occasion to
visit, the five-course
champagne brunch
every Saturday mirrors
the popular seasonal
weekday lunch
presentation, with the
luxurious upgrade of
caviar.
SIGNATURE
DISHES
•
•
•
254
Ezo abalone “Xiang
Zao Lu” somen
Tandoori crab au
gratin, lobster stock
and Comté cheese
Kiwami Wagyu,
Sarawak black
pepper, tamarind
purée
PRICE PER HEAD:
HK2,200
PRIVATE ROOMS:
2 rooms for 6-10 persons
WWW.TATLERASIA.COM
SOUTHEAST ASIAN
Cafe Malacca
2/F, Hotel Jen Hong Kong, 508 Queen’s Road West, Shek Tong Tsui, Hong Kong
TEL: +852 2213 6613 cafemalacca.hk
cafemalacca
cafe_malacca_hk
TATLER SAYS
Cafe Malacca
delivers the essence
of Malaysian and
Singaporean cuisine,
from its rich spices
and flavours to
its unpretentious,
casual setting. The
culinary team sources
ingredients such as
lemongrass, galangal
and ginger flower
from Southeast Asia to
accurately follow ageold recipes for classics
like bak kut teh,
Hainan chicken rice
and aromatic laksa.
Service is friendly,
with the team happily
offering food and drink
recommendations.
When making
reservations, check for
off-menu specials that
can only be ordered
through advance
bookings.
SIGNATURE
DISHES
•
•
•
Penang char kuey
teow
Penang Assam laksa
Satay
PRICE PER HEAD:
HK$150
PRIVATE ROOMS:
1 room for 50 persons
THE TATLER DINING GUIDE
255
SOUTHEAST ASIAN
Whey
UG/F, The Wellington, 198 Wellington Street, Central, Hong Kong
TEL: +852 2693 3198 whey.hk
wheyhk
wheyhk
TATLER SAYS
In Whey’s relaxed
and comfortable
embrace, Singaporean
chef Barry Quek has
managed to merge
punchy Southeast
Asian flavours with
European techniques
in a way that
enhances rather than
masks. The tasting
menu is a cavalcade
of innovation,
introducing rare
ingredients while
artfully combining
the familiar with the
unexpected. Whey’s
brioche, for instance, is
served with a flavourful
buah keluak emulsion,
while the Maoshan
Wang durian ice cream
is topped with pops
of luxury in the form
of Kristal caviar. The
drinks programme
mirrors Quek’s locavore
tendencies, using
botanicals sourced
from farms within
Hong Kong, and the
wine list is an eclectic
mix of boutique
producers from around
the world.
SIGNATURE
DISHES
•
•
•
Yellowtail, finger
lime and caviar
Hainan chicken rice
Buah keluak brioche
AWARDS:
Tatler Dining 20, 2022-2024
• Best New Restaurant, 2022
•
256
PRICE PER HEAD:
HK$1,500
PRIVATE ROOMS:
1 room for 8-10 persons
WWW.TATLERASIA.COM
SPANISH
22 Ships
22 Ship Street, Wan Chai, Hong Kong
TEL: +852 2555 0722 22ships.hk
22shipshkg
22shipshkg
TATLER SAYS
When this casual tapas
restaurant opened
more than a decade
ago on what was then
an under-appreciated
street, it set the town
abuzz. Now in the
talented hands of
Madrileño Antonio
Oviedo, this convivial
Spanish kitchen is once
again a Hong Kong
tapas favourite after a
substantial renovation.
The rustic yet refined
menu of gilda skewers,
uni and rusa salad on
crisp toast, carabineros
paella and a drinks
list of Spanish wines,
sangrias and sherries
lend a relaxed and
peppy atmosphere to
the intimate space.
The best seats in
the house are at
the wraparound bar
overlooking the open
kitchen; alternatively,
opt for the streetfacing window seats on
breezy evenings. The
restaurant takes no
reservations and applies
no service charge.
SIGNATURE
DISHES
•
•
•
AWARDS:
Best No-Reservation
Restaurant, 2014
•
THE TATLER DINING GUIDE
Suckling pig
Carabinero paella
Sea urchin and rusa
toast
PRICE PER HEAD:
HK$600
257
SPANISH
Bayfare Social
5/F, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
TEL: +852 3981 8732 bayfaresocial.hk
bayfaresocial
bayfaresocial
TATLER SAYS
Described as a gastromarket, don’t let the
casual ambience at
Bayfare Social fool you:
this lively social eatery
is no slouch when
it comes to quality
Spanish cuisine. Chef
de cuisine Jorge Vera
Gutierrez, hailing
from Tenerife, leads
the kitchen, infusing
his innovative touch
into a refreshed à
la carte menu. The
menu traverses Spain’s
regional cuisines,
featuring seasonal and
signature tapas with
a twist while paying
homage to classics
like chicken paella and
bacalao con samfaina.
New additions include
hand-sliced Ibérico
ham, anchovies with
tomato bread, and the
traditional Spanish
delight of brandada
de bacalao. We
recommend dining in a
bigger group to better
sample the breadth that
this menu has to offer.
SIGNATURE
DISHES
•
•
•
Paella
Scallop ceviche
Nervos rotos
PRICE PER HEAD:
HK$800
PRIVATE ROOMS:
1 room for 12 persons
258
WWW.TATLERASIA.COM
SPANISH JAPANESE
Andō
1/F, Somptueux Central, 52 Wellington Street, Central, Hong Kong
TEL: +852 9161 8697 andohk.com
andohongkong
ando.hkg
TATLER SAYS
Argentinian chefpatron Agustin Balbi
likes to categorise
his cooking at the
intersection of Spain,
where his ancestors
hailed from, and Japan,
where he trained for
six years—though we
think, above all, that it
is an exploration of his
personal journey. Such
is clear in explorations
of the food his family
cooked for him as a
child, reinterpreted
in the Sin Lola, an
arroz caldoso congee
that changes with
the seasons; while
the Departure medley
pays homage to the
fishing trips his father
took him on, as well
as showcasing his
experiences working in
the sushi bars of Tokyo.
The wine programme,
designed by Carlito
Chiu, masterfully
selects from lesserknown producers, as
well as those with cult
followings from around
the world.
SIGNATURE
DISHES
•
•
•
AWARDS:
Restaurant of the Year, 2024
• Best Sommelier, 2024
• Tatler Dining 20, 2022-2024
• Best Pastry Chef, 2022
•
THE TATLER DINING GUIDE
Sin Lola/Without
Lola
Partir/Departure
Argentinian Cabañas
Monvale beef course
PRICE PER HEAD:
HK$3,500
PRIVATE ROOMS:
1 room for 10 people
259
STEAKHOUSE
Beefbar
2/F, Club Lusitano Building, 16 Ice House Street, Central, Hong Kong
TEL: +852 2110 8853 beefbar.com/hong-kong
beefbarhk
beefbar_official
TATLER SAYS
Beefbar is a global
steak phenomenon
with outposts in almost
every major city, from
its home in Monte
Carlo to Paris, Dubai,
Hong Kong (its only
venue in Asia) and
more. It’s all about
exceptional steaks here,
seemingly in every cut
and iteration. Think
Wagyu bolognese with
pasta or Kobe beef
burger alongside your
chateaubriand and
bone-in porterhouse,
and all the luxurious
accoutrements like
uni, scallops and a
beautiful tuna tartare,
not to mention plenty
of sinful sides to go with
(mashed potatoes in
six ways, anyone?). The
dining room exudes
executive glimmer,
making it an ideal
setting for a power
lunch or an important
date alike.
SIGNATURE
DISHES
•
•
•
Homemade Kobe
ravioli
Black Angus beef
mini burger with
mild jalapeño sauce
Amberjack and sea
urchin carpaccio
PRICE PER HEAD:
HK$1,600
PRIVATE ROOMS:
3 rooms for 2-10 persons
260
WWW.TATLERASIA.COM
STEAKHOUSE
Bostonian Seafood & Grill
Lower Lobby Level, The Langham Hong Kong, 8 Peking Road, Tsim Sha Tsui, Hong Kong
TEL: +852 2132 7898 hongkong.grand.hyattrestaurants.com
BostonianHK
langhamhk
TATLER SAYS
Bostonian Seafood
& Grill continues
to attract lovers of
premium meat and
seafood with a wide
range of produce, such
as artisanal, dry-aged
beef, humane lamb and
pork, and seafood from
clean waters, on the
newly revamped menu.
Although the grilling
here has long been
honed to perfection,
specialities can also be
found in magnificent
chilled platters, such as
the seafood tower that
includes Boston lobster,
Alaskan king crab,
scallop, abalone and
house-cured salmon.
Another signature,
the New England
seafood stew, is packed
with crustaceans,
molluscs, ling fillet,
squid, sweetcorn,
chestnut and sundried tomato, then
served with a pike and
crab quenelle, Rouille
sauce and garlic bread.
Several star dishes are
portioned tableside, as
is the dessert of Grand
Marnier-flamed baked
Alaska.
SIGNATURE
DISHES
•
•
•
Seafood tower
Hot oysters
Dry-aged tomahawk
steak
PRICE PER HEAD:
HK$900
THE TATLER DINING GUIDE
261
STEAKHOUSE
Grand Hyatt Steakhouse
Lobby Level, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai, Hong Kong
TEL: +852 2584 7722
grandhyatthongkong
TATLER SAYS
If you’re looking for
an unimpeachable
steakhouse experience,
this Hong Kong
institution always
delivers. The menu
is stuffed with
exemplary renditions
of steakhouse classics:
crab cakes, Caesar
salad, chocolate
fondant, ice cream
sundaes and, of course,
expertly cooked, topquality cuts of beef,
with just about every
side to choose from that
you can think of (the
aioli-smothered “dirty
fried potatoes” are our
top pick). Factor in a
relaxed atmosphere,
generous portions,
friendly service, an
extensive wine list
(we’re talking over 600
bottles), a fabulously
retro soundtrack and
unlimited refills of
their incredible garlic
bread, and you’ve got
everything you need
for a guaranteed great
meal out, whatever the
occasion.
SIGNATURE
DISHES
•
•
•
Maryland crab cakes
Rangers Valley M5
Australian Wagyu
tomahawk
Washington apple
crumble
AWARDS:
Tatler Dining 20, 2013
•
262
PRICE PER HEAD:
HK$1,000
WWW.TATLERASIA.COM
STEAKHOUSE
La Vache
Shop 007, One Pacific Place, 88 Queensway, Admiralty, Hong Kong
TEL: +852 2801 6122 lavache.com.hk
lavachehk
lavachehk
TATLER SAYS
In life, there aren’t
many things that can
be classified as a sure
bet—but in dining
terms, a meal at La
Vache comes pretty
close. With its Parisian
brasserie vibes and
stripped-back menu,
this is a restaurant that
is completely confident
about what it has to
offer—namely, superb
steak frites, all day,
every day. Consistency
and quality are key;
there’s only one starter
(an appetite-whetting
walnut salad) and
only one main, juicy
entrecôte steak, cooked
to your preference and
served with an insanely
addictive sauce and
endless piles of golden
fries, freshly cooked in
beef fat to make them
even more delicious.
For those with enough
willpower to resist the
offer of unlimited fries,
check out the seriously
tempting dessert
trolley. Magnifique!
SIGNATURE
DISHES
•
•
Trimmed entrecôte
steak “La Vache!”
Dessert trolley
PRICE PER HEAD:
HK$500
THE TATLER DINING GUIDE
263
STEAKHOUSE
Porterhouse Seafood and Steak
7/F California Tower, 30-32 D’Aguilar Street, Lan Kwai Fong, Central, Hong Kong
TEL: +852 2522 6366 lkfconcepts.com
PorterhouseLKF
porterhouse_lkf
TATLER SAYS
Occupying a prime
position in Lan Kwai
Fong’s California
Tower—complete
with urban views and
a modern interior—
Porterhouse is a
mecca for meat lovers.
Naturally, porterhouse
steaks are the signature
here, with cuts from
Australia, Spain and the
US on offer. The vintage
steakhouse-inspired
à la carte menu has
numerous beef cuts,
classically indulgent
starters including
oysters, king prawn
cocktail, a seafood
tower and soups such
as lobster bisque and
clam chowder, while
pescatarians will
appreciate the “Other
Than Beef” section.
This is a great date
night spot, sure, but
it’s the showstopping
brunch—stacked with
seafood, pasta, salads,
a carving station and
free-flow champagne—
that has diners coming
back for more. Kick
things off with one of
the solid classic and
seasonal cocktails, then
match the meal with
a selection from the
global wine list that
boasts some surprising
options.
SIGNATURE
DISHES
•
•
•
264
Signature
porterhouse steaks
The Grand Ocean
Platter
Alaskan king crab
legs
PRICE PER HEAD:
HK$600
PRIVATE ROOMS:
1 room for 26 persons
WWW.TATLERASIA.COM
STEAKHOUSE
The Steak House
G/F, Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
TEL: +852 2313 2313 hongkong.regenthotels.com
thesteakhousehk
thesteakhousehk
TATLER SAYS
The Steak House
has rightly earned a
reputation for plating
first-rate steaks, other
grilled meats, poultry
and seafood sourced
from reputed traceable
farms. Its charcoal
grill adds a smoky
dimension to anything
it touches. For grilledcourse enhancers,
the restaurant has an
enviable selection of
mustards, horseradish,
rare salts and an
outstanding wine list.
Service is impeccable
and the dining area
feels as though the
restaurant is sitting
on the harbour with
a full view of the
skyline. There are
also modern takes
on classic starters,
a lavish salad bar—
featuring fresh salads,
premium cheeses and
charcuterie—and
indulgent desserts
that complete the
experience. For Sunday
brunch, a dedicated
Caesar salad station is
on hand, as is another
one solely for variations
on eggs Benedict.
SIGNATURE
DISHES
•
•
•
Salad bar
Hanwoo sirloin
Upside-down apple
tarte tatin
PRICE PER HEAD:
HK$2,000
THE TATLER DINING GUIDE
265
SWISS
Chesa
1/F, The Peninsula Hong Kong, Salisbury Road, Tsim Sha Tsui, Hong Kong
TEL: +852 2696 6769 peninsula.com/chesa
thepeninsulahongkong
peninsulahongkong
TATLER SAYS
When a restaurant has
been around for over
50 years in Hong Kong,
you know they must be
doing something right.
While it might now be
approaching pensioner
status, Chesa’s charms
continue to burn as
brightly as ever—from
its cosy chocolatebox Alpine chalet
decor to its hearty
menu of comforting
Swiss classics. Leave
your diet at the door;
its gloriously rich
cheese fondues and
oh-so-moreish molten
raclette are well worth
the ensuing food
coma, while dessert
offers even greater
indulgences—think
retro delights in the
shape of chocolate
fondue, baked Alaska
and crêpes Suzette. The
wine list is weighted
towards western
European choices, with
some intriguing Swiss
varieties making the
cut. Here’s to another
50 years!
SIGNATURE
DISHES
•
•
•
266
Gruyère and Vacherin
Fribourgeoise cheese
fondue served with
baguette
Traditional barley
cream soup from
Grisons with
vegetables and airdried beef
Raclette with new
potatoes and pickled
onions
PRICE PER HEAD:
HK$850
WWW.TATLERASIA.COM
THAI
Chachawan
G/F, 206 Hollywood Road, Sheung Wan, Hong Kong
TEL: +852 2549 0020 chachawan.hkm
chachawan.hongkong
chachawanhkg
TATLER SAYS
Thailand’s northeastern
Isaan region is home
to many of the nation’s
most iconic dishes,
which are all served
with down-to-earth
deliciousness at this
compact and friendly
Sheung Wan spot.
Interiors decked with
quirky artefacts set
the tone for a riot of
spice and heat, sour
and sweet, which work
together in glorious
union across the menu.
Don’t miss the gai yang,
a 24-hour marinated
chicken which is grilled
over a charcoal pit;
or their fantastically
vibrant Thai salads—a
feast for all the senses.
Carefully crafted Asianinspired cocktails are
the perfect pairing
to take the edge off
the occasionally fiery
cuisine.
SIGNATURE
DISHES
•
•
•
AWARDS:
Best New Chef, 2014
•
24-hour marinated
grilled chicken
Salt-crusted whole
seabass
Spicy pork with lime
salad
PRICE PER HEAD:
HK$400
PRIVATE ROOMS:
1 room for up to 24 persons
THE TATLER DINING GUIDE
267
THAI
Plaa
2/F, 8 Lyndhurst Terrace, Central, Hong Kong
TEL: +852 2389 3288 plaa.hk
plaahongkong
plaahongkong
TATLER SAYS
The name is a giveaway
as to what to expect at
Plaa. Meaning “fish”
in Thai, the restaurant
is a collaboration with
Bangkok-based chef
Ian Kittichai and Hong
Kong-born Richie Lin,
who consult on the
menu. Heading up the
kitchen is Santipap
“Tor” Tonkanya, who
cut his teeth at finedining establishments
such as L’Atelier de
Joël Robuchon. That
means impeccably
plated and modernised
versions of dishes such
as larb salad, here
made with scallop, and
tom yum goong prawn
soup. Those afraid of
spice needn’t worry—
most dishes are on
the milder side—and
chilli levels can be
adjusted if required.
If eight courses aren’t
enough, supplementary
items such as satay are
available.
SIGNATURE
DISHES
•
•
•
Nam jim seafood
Larb with scallop
Tom yum goong with
botan ebi
PRICE PER HEAD:
HK$1,500
PRIVATE ROOMS:
1 room for up to 10 persons
268
WWW.TATLERASIA.COM
THAI
Samsen
68 Stone Nullah Lane, Wan Chai, Hong Kong
TEL: +852 2234 0001 samsen-hk.com
samsenhk
TATLER SAYS
The queues outside
this Thai favourite that
opened in Wan Chai in
2016 never seem to get
any shorter, even after
a second, bigger branch
opened in Sheung Wan
in 2019. Chef-owner
Adam Cliff, who trained
at Bangkok’s Nahm
under legendary chef
David Thompson, made
the bold decision to
replace his famed beef
boat noodles with khao
soi at his newer Jervois
Street branch; the
decor does, however,
remain faithful to
the flagship, with
distressed concrete
walls and weathered
posters lending it a Thai
noodle shop ambience.
In both branches,
ingredients are clearly
of top quality and the
attention to detail is
impressive. Cocktails
with Thai ingredients
make a cooling
accompaniment to the
punchy flavours in the
dishes.
SIGNATURE
DISHES
•
•
•
AWARDS:
Tatler Dining 20, 2018
• Best New Restaurant, 2018
•
THE TATLER DINING GUIDE
Khao soi
Grilled Wagyu
skewers
Banana roti
PRICE PER HEAD:
HK$400
269
VEGETARIAN
Veda
G/F, Ovolo Central, 2 Arbuthnot Road, Central, Hong Kong
TEL: +852 3755 3000 ovolohotels.com
vedahongkong
vedahk
TATLER SAYS
With a heartfelt
commitment to
sustainability, Veda
is a celebration of
the natural, simple
nuances of the
Earth’s bounty. In
a nod to its roots,
the fully plant-based
menu here carries
overtones of Indian
gastronomy, with a
deft understanding of
spices and sauces. To
complement the food,
Veda’s cocktail menu
similarly carries an
Indian twist, while
the use of sustainable
ingredients in the glass
is aligned with its ecoconscious mission.
Here, both familiar
and original flavours
come together, creating
a unique experience
with the emphasis on
sustainability. Visit
during its “social hour”
for great deals on the
cocktails paired with
small snacks. On the
wine list, organic and
sustainable bottles hold
court.
SIGNATURE
DISHES
•
•
•
Aloo gobi
Pani puri
Momos
PRICE PER HEAD:
HK$400
270
WWW.TATLERASIA.COM
VIETNAMESE
Le Garçon Saigon
12-18 Wing Fung Street, Wan Chai, Hong Kong
TEL: +852 2455 2499 legarconsaigon.com
legarconsaigon
legarconsaigon
TATLER SAYS
Marrying chic French
design with the
freshness and salt-ofthe-earth goodness
of Ho Chi Minh City’s
food scene, Le Garçon
Saigon offers plenty
of mouthwatering
standouts. On the
grill side, discover
juicy Saigon beer
can chicken, where
a bird is baked while
propped over a can of
333 beer. Ca phe sua
pork ribs, made with a
coffee-based marinade
and condensed milk
glaze, and a moreish
chargrilled tamarind
octopus are just some
of the other innovative
dishes on offer. Street
classics like banh mi
and banh xeo are also
not to be missed.
SIGNATURE
DISHES
•
•
•
Banh xeo
Stuffed calamari
333 Saigon beer can
chicken
PRICE PER HEAD:
HK$400
PRIVATE ROOMS:
2 rooms for up to 28 persons
THE TATLER DINING GUIDE
271
VIETNAMESE
Sep
19/F, H Code, Pottinger Street, Central, Hong Kong
TEL: +852 2116 5433 sep-hk.com
sephongkong
sephongkong
TATLER SAYS
Wood-fired Vietnamese
flavours are the name
of the game at this sleek
bamboo and polished
brass restaurant in
Central. Set course
lunches are available
(and popular) but
executive chef DoBee
Lam really puts his
American Culinary
Institute skills to the
test in the evening,
with eight-course
tasting menus that
include banh mi with
fois gras paté and aioli;
Ibérico pork barbecued
in lemongrass and
molasses; and dry-aged
tangy yellow chicken
with galangal. Visitors
are encouraged to
“eat like a boss”, a play
on the restaurant’s
Vietnamese name.
SIGNATURE
DISHES
•
•
•
Petit banh mi
Mekong spring roll
Hoi An old town
poulet
PRICE PER HEAD:
HK$1,500
PRIVATE ROOMS:
4 rooms for 8 to 24 persons
272
WWW.TATLERASIA.COM
VIETNAMESE
Xuân
G/F, 24 Lun Fat Street, Wan Chai, Hong Kong
TEL: +852 2891 1177 xuan.com.hk
xuanmodernvietnamese
xuan_hk
TATLER SAYS
With two locations—
an original outpost in
Wan Chai and a second
in Tsim Sha Tsui’s
Harbour City—Xuân’s
refreshing take on
north Vietnamese
cuisine is an obvious
triumph among the
city’s gourmands.
While the homemade
12 and 24-hour chicken
and beef broths are a
comforting delight,
guests are advised to
flip further down the
modern menu for an
aromatic selection
of wok-tossed larger
plates, with the likes
of crispy suckling pig,
bo luc lac shaking beef,
and banh xeo sizzling
crêpes—each and
every one an indulgent
forkful of flavourbursting goodness.
SIGNATURE
DISHES
•
•
•
Xuân signature beef
pho
Sea urchin banh khot
pancakes
Com ga Hoi An
chicken rice
PRICE PER HEAD:
HK$250
THE TATLER DINING GUIDE
273
TATLERASIA
Best Macau
Restaurants
BRITISH
Churchill’s Table
Level 1, The Londoner, Macau, Sands Cotai Central, Estrada do Istmo, Cotai, Macau
TEL: +853 8118 8822 londonermacao.com/macau-restaurants/churchills-table.html
LondonerMacao
the_londoner_macao
TATLER SAYS
Housed within the
Crystal Palace area of
The Londoner Macao,
this restaurant is
inspired by the late
British prime minister
and gourmand Sir
Winston Churchill.
International breakfast,
dinner, English
afternoon tea and
a theatrical dessert
tasting journey are all
served here. Dinner
signatures include
lobster and seafood
risotto; baked bone
marrow topped with
mushrooms; and
rotisserie roasted
duck. Afternoon tea,
beautifully presented,
sometimes adopts
seasonal or festive
themes, or less
expected ones, such
as Mad Hatter, for
which characters from
Alice’s Adventures in
Wonderland inspired
its savoury and sweet
inclusions. A coffee
lounge by day offers
light meals, and
transforms into an
English pub in the
evenings, serving
Churchill’s favourite
drinks and cocktails.
SIGNATURE
DISHES
•
•
•
276
Lobster seafood
risotto
Roasted duck
Baked bone marrow
PRICE PER HEAD:
MOP 600
WWW.TATLERASIA.COM
BRITISH
Gordon Ramsay Pub & Grill
Level 1, The Londoner, Macau, Sands Cotai Central, Estrada do Istmo, Cotai Strip, Taipa, Macau
TEL: +853 8118 8822 londonermacao.com/macau-restaurants/gordon-ramsay-pub-n-grill.html
LondonerMacao
the_londoner_macao
TATLER SAYS
The ambience at
this venue from
internationally
renowned UK chef,
and TV personality
Gordon Ramsay is
that of a modernday British gastropub
and steakhouse. The
upscale, wood-detailed
interior with plush
leather booths is home
to well-known Ramsay
signatures including
beef Wellington; fish
and chips in the form
of line-caught, alebattered cod with
triple-cooked chips
and homemade tartar
sauce; and sticky toffee
pudding with crème
fraîche and vanilla ice
cream. An impressive
selection of charcoalfired grilled steaks
are sourced from
quality farms that
focus on particular
breeds known for
complexity of flavours.
A quintessential British
Sunday roast beef is
rubbed with porcini
mushroom, and served
with Yorkshire pudding
and duck fat-roasted
potatoes.
SIGNATURE
DISHES
•
•
•
Beef Wellington
Fish and chips
Charcoal-grilled
tomahawk
PRICE PER HEAD:
MOP 800
THE TATLER DINING GUIDE
277
CANTONESE
Chef Tam’s Seasons
G/F, Wynn Palace Cotai, Avenida da Nave Desportiva, Cotai, Macau
TEL: +853 8889 3663 wynnresortsmacau.com/en/wynn-palace/dining/chef-tams-seasons
Chef Tam’s Seasons
wynn.palace
TATLER SAYS
Multi-award-winning
chef Tam Kwokfung heads up the
conceptual restaurant
Chef Tam’s Seasons,
which launched in
October 2023. Inspired
in part by the 24 solar
periods believed to
govern the traditional
Chinese lunar
calendar, affecting
micro changes in
climate, he selects
and prepares the best
seasonal produce that
he can source for his
menu. Finely balanced
flavour profiles are to
be expected from this
Cantonese kitchen
that has the occasional
western flourish, be it
the ingredients used,
culinary technique or
artful presentation. The
launch menu included
the likes of shredded
duck soup with fish
maw and yellow chives,
and braised Wagyu
beef cheek served as
a curry, or with port
wine or chu hou sauce.
Seasonal tasting menus
are options for both
lunch and dinner.
SIGNATURE
DISHES
•
•
•
Baked stuffed
crab shell
Crispy beancurd
with bird’s nest
Roasted goose and
celery spring rolls
AWARDS:
Macau Top 20, 2024
•
PRICE PER HEAD:
MOP 1,500
PRIVATE ROOMS:
6 rooms for 8-10 persons
278
WWW.TATLERASIA.COM
CANTONESE
Golden Court
Level 3, Sands Macao, Largo de Monte Carlo, Macau
TEL: +853 8983 8222 sandsmacao.com/dining/fine-dining/golden-court
SandsMacao
TATLER SAYS
Sands Macao’s
signature Chinese
restaurant pays tribute
to the heyday of
traditional Cantonese
dining. The design
is quintessentially
Chinese, with red,
black and gold tones
dominating the
interiors, while the
culinary focus is on
Cantonese classics
elevated by high-end
ingredients—abalone,
bird’s nest, lobster and
geoduck—and culinary
craftsmanship. Seafood
is the highlight here,
a fact emphasised by
the 18 live fish tanks
in the restaurant, but
the pièce de résistance
is the Macau sole, a
signature that’s served
both sautéed and deepfried. Modern takes
on beloved Cantonese
dishes are de rigueur
here—think braised
e-fu noodles with crab
meat and crab roe—
but come for lunch to
indulge in the creative
dim sum offering.
The food is seconded
by attentive—not
intrusive—service,
exquisite Chinese teas
and a solid wine list.
SIGNATURE
DISHES
•
PRICE PER HEAD:
MOP 600
PRIVATE ROOMS:
3 room for 10-24 persons
THE TATLER DINING GUIDE
•
•
Macau sole served
two ways
Baked chicken in
rock salt
Crispy Shiqi
baby pigeon
279
CANTONESE
Jade Dragon
3/F, The Boulevard, City of Dreams, Estrada do Istmo, Cotai, Macau
TEL: +853 8868 2822 cityofdreamsmacau.com
JadeDragonMacau
cityofdreams
TATLER SAYS
Cantonese cuisine
simply doesn’t get
more memorable
than at Jade Dragon.
Exemplary service
comes as standard,
starting with a warm
welcome as you are led
to your table across the
stunningly designed
restaurant—featuring
ebony, crystal, jade
and gold—before you
are presented with
stellar tea or wine lists.
Every dish shows laserfocused attention to
detail and flawless
execution from a team
led by executive chef
Kelvin Au Yeung. He
isn’t afraid to combine
western ingredients
or techniques, but
plates never stray into
confusion. Few places
can match its seafood,
such as sublimely
poached garoupa with
Huadiao wine. Roast
meats are flawless,
notably the char siu
pork lacquered in
a mahogany glaze
that had us asking
the secret behind it.
Unsurprisingly, no dice.
SIGNATURE
DISHES
•
•
•
Fish maw and caviar
in rabbitfish soup
Signature deep-fried
Gillardeau oyster
Prime-cut barbecued
Ibérico pork collar
AWARDS:
Macau Top 20, 2024
• Tatler Dining 20, 2014-2018
• Best Dim Sum, 2015
• Best New Restaurant, 2013
•
280
PRICE PER HEAD:
MOP 2,000
PRIVATE ROOMS:
11 rooms for 6-20 persons
WWW.TATLERASIA.COM
CANTONESE
Lai Heen
51/F, The Ritz-Carlton Macau, Galaxy Macau Integrated Resort, Cotai, Macau
TEL: +853 8886 6868 galaxymacau.com/dining/restaurants/lai-heen
galaxymacau
galaxymacau
TATLER SAYS
When Lai Heen claims
to take Cantonese
cuisine to new heights
in Macau, it doesn’t just
mean it figuratively.
Perched on the 51st
floor of The RitzCarlton Macau, Lai
Heen is the highest
Chinese restaurant in
town. Its tasteful and
serene interiors set the
tone for a meal that
radiates finesse—from
the attentive service
to the well-executed
cooking. Lai Heen’s
elevated take on
the quintessential
Cantonese staple of
braised pork belly with
preserved vegetables
exemplifies chef Ho
Hon-Sing’s talent for
injecting new energy
into traditional dishes.
Don’t leave without
trying the honey-glazed
Ibérico char siu.
SIGNATURE
DISHES
•
•
•
AWARDS:
Macau Top 20, 2024
•
Stewed prawns with
port wine in casserole
Deep-fried codfish
fillet with crispy garlic
Chef’s special braised
pork belly with
preserved vegetables
PRICE PER HEAD:
MOP 1,200
PRIVATE ROOMS:
5 rooms for 8-22 persons
THE TATLER DINING GUIDE
281
CANTONESE
Palace Garden
Shop 306, 3/F, Grand Lisboa Palace Macau, Rua do Tiro, Cotai, Macau
TEL: +853 8881 1380 grandlisboapalace.com/en/restaurants-n-bars/palace-garden
grandlisboapalace
palacegarden.macau
TATLER SAYS
To describe the Palace
Garden as opulent is
an understatement.
The contemporary
Cantonese restaurant
is a tribute to the
enchanting Chinoiserie
period of China’s
18th-century trade
history. The maximalist
interior design includes
a 35-metre-long
embroidered silk mural
and an immersive
digital art experience
at the restaurant’s Li
Bai Bar. The whimsical
designs and details
continue in the five
private rooms. Palace
Garden is more than
just a feast for the
eyes—it’s where head
chef Ken Chong brings
labour-intensive
traditional recipes
of the famed Taishi
cuisine—a school of
refined Cantonese
cooking inspired by
the legendary food
connoisseur Jiang
Taishi from the Qing
Dynasty—back to life
with aplomb.
SIGNATURE
DISHES
•
•
•
Premium partridge
bisque
Crystal king tiger
prawns
A whole fresh
crab claw
AWARDS:
Macau Top 20, 2024
•
PRICE PER HEAD:
MOP 800
PRIVATE ROOMS:
5 rooms for 6-12 persons
282
WWW.TATLERASIA.COM
CANTONESE
Pin Yue Xuan
Shop 1078, Level 1, The Venetian Macao, Estrada da Baía de Nossa Senhora da Esperança,
Cotai, Macau TEL: +853 8118 8822 venetianmacao.com/restaurants/pin-yue-xuan
VenetianMacao
thevenetianmacao
TATLER SAYS
Guests stepping into
Venetian Macao’s
Pin Yue Xuan are
immediately hit with
the realisation that
a highly personal
encounter with
Cantonese cuisine
awaits. First, you will
be asked to choose from
a selection of bespoke
teapots and premium
Chinese teas before
being seated. Then,
two settings await,
a main dining room
modelled as a lavish
Chinese courtyard
house and three private
dining rooms adorned
with contemporary
paintings by Ryo
Shinagawa and Jackie
Battenfield. At the
hands of chef Darren
Cheung, traditional
Cantonese fare is given
an upgrade, resulting
in decadent signature
dishes infused with
premium ingredients
like crispy Shiqi baby
pigeon and steamed
Brittany lobster with
egg white in seafood
broth. Don’t miss the
weekend brunch that
offers delicately made
dim sum.
SIGNATURE
DISHES
•
•
AWARDS:
• Macau Top 20, 2024
PRICE PER HEAD:
MOP 800
•
Steamed lobster
with egg whites
Golden fish dumpling
Braised pork with
fish maw
PRIVATE ROOMS:
3 rooms for 6-12 persons
THE TATLER DINING GUIDE
283
CANTONESE
Lakeview Palace
G/F, West Esplanade, Wynn Palace, Avenida da Nave Desportiva, Cotai, Macau
TEL: +853 8889 3638 wynnresortsmacau.com/en/wynn-palace/dining/lakeview-palace
wynnpalace
wynn.palace
TATLER SAYS
One of the latest
additions to Macau’s
cut-throat Chinese
restaurant scene,
Lakeview Palace
does Chinese food
differently—with
French culinary
techniques and
inspiration sourced
from regional cuisines
across China. Wilson
Fam, the former
executive chef of
Sichuan Moon, brings
his vision and ingenuity
to the new kitchen.
Traditional regional
dishes take a surprising
turn: beggar’s
chicken comes with
a Wellington pastry
crust instead of being
encased by clay; while
Sichuan-style yellow
croaker soup with
pickled mustard greens
is served by grilling
the fish on blazing
hot stones. Those who
prefer their Jiangsu
and Zhejiang dishes
(the main themes of
the new restaurant) in
a time-honoured way
won’t leave unsated,
with options such as
braised Shanghainese
pork dumpling and
Shanghai-style soymarinated pomfret.
SIGNATURE
DISHES
•
•
•
284
Soy-marinated
pomfret
Roasted strangeflavour chicken
Stewed pork belly
PRICE PER HEAD:
MOP 1,500
PRIVATE ROOMS:
8 rooms seat 8-14 persons
WWW.TATLERASIA.COM
CHINESE
The Eight
2/F, Grand Lisboa, Avenida de Lisboa, Macau
TEL: +853 8803 7788 grandlisboahotels.com/en/grandlisboa/dining/the-8
grandlisboahotel
grandlisboahotel
TATLER SAYS
A colossal dining
establishment in
Macau, The Eight
has sat at the top
of the casino city’s
restaurant scene
ever since opening in
2007. Named after the
number symbolising
fortune in Chinese
culture, The Eight’s
sheer opulence—
a giant crystal ball
hangs in the main
dining hall, among
a plethora of other
auspicious motifs—
is still a spectacle after
nearly two decades
in the business. More
importantly, the
restaurant continues
to wow diners with
consistently solid
flavours, whether it’s
the signature dishes
such as the traditional
gold coin chicken, a
rich array of dim sum
or uber-fresh seafood
creations.
SIGNATURE
DISHES
•
•
•
AWARDS:
Macau Top 20, 2024
• Tatler Dining 20, 2015
•
THE TATLER DINING GUIDE
Crispy beef with
homemade cream
sauce
Steamed garoupa
fillet with crispy black
bean and garlic
Honey-glazed
barbecued pork
PRICE PER HEAD:
MOP 3,000
PRIVATE ROOMS:
6 rooms for 6-24 persons
285
CHINESE
Feng Wei Ju
5/F, StarWorld Hotel, Avenida de Amizade Macau, Macau
TEL: +853 8290 8668 starworldmacau.com/restaurant/feng-wei-ju
starworldmacau
TATLER SAYS
Headed by chef Chan
Chek Keong, this
renowned Chinese
restaurant serves
iconic dishes from
Hunan and Sichuan,
enticing even the
spice-avoidant to fall in
love with the familiar
fiery sensation of mala.
From Sichuan’s sliced
pork with garlic purée
to Hunan’s steamed
carp head with pickled
chilli, regional classics
are reinvented with a
modern touch. Those
who want to test their
spice tolerance should
try the restaurant’s
signature boiled
mandarin fish fillets in
chilli oil. Noodles are
handmade in-house—
diners can admire
masters of their craft
pulling and slicing
them in the kitchen
behind large glass
windowpanes.
SIGNATURE
DISHES
•
•
•
Boiled mandarin fish
fillets in chilli oil
Crispy chicken fillets
Beef loin with
homemade chilli
sauce
AWARDS:
Macau Top 20, 2024
•
PRICE PER HEAD:
MOP 1,000
PRIVATE ROOMS:
2 rooms for 8-12 persons
286
WWW.TATLERASIA.COM
CHINESE
Five Foot Road
MGM Cotai, Avenida da Nave Desportiva, Cotai, Macau
TEL: +853 8806 2358 mgm.mo/en/cotai/dining/five-foot-road
mgmmacau
mgmartandentertainment
TATLER SAYS
While Sichuan food
has become familiar
fare around the world,
chef Yang Dengquan
strives to celebrate the
regional cuisine even
further with one of
the most sophisticated
Sichuan menus in
town. Inspired by the
glamorous banquets
and soirées held by
Chengdu’s high society
in the 1930s, Five Foot
Road’s thrilling range
of Sichuan dishes
and flavours flaunt
the complexity of the
region’s distinct cuisine
aside from its more
famed fiery qualities.
The marinated abalone
with homemade chilli
sauce, wok-fried
glutinous rice with
pork belly, and dan
dan noodles are some
of the highlights. The
restaurant’s wine list
boasts a fine selection
of Sichuan liquors and
wines from China’s top
vineyards.
SIGNATURE
DISHES
•
•
•
AWARDS:
Macau Top 20, 2024
•
Crispy mullet
carpaccio with
Sichuan peppercorn
sauce
Stewed duck with
mushroom, bamboo,
ham and hua diao
Dan dan noodles
PRICE PER HEAD:
MOP 1,000
PRIVATE ROOMS:
2 rooms for 10-12 persons
THE TATLER DINING GUIDE
287
CHINESE
Golden Flower
G/F, Wynn Macau, Rua Cidade de Sintra, Macau
TEL: +853 8986 3663 wynnresortsmacau.com/en/wynn-macau/dining/golden-flower
wynnmacauresort
wynn.macau
TATLER SAYS
At Wynn Macau’s
Golden Flower,
executive chef Henry
Zhang Zhi-cheng
transforms traditional
Sichuan and Shandong
dishes into a menu of
sophisticated flavours.
Set in an elegantly
appointed dining room,
where the grandeur of
Venice meets the allure
of a sumptuous flower
garden, each meal
is an event in itself.
A degustation menu
begins with welcome
tea and caviar, and
signature dishes, such
as the rich, braised
fish maw in superior
chicken broth, echo
the yellow petals
of the restaurant’s
namesake, while crispy
codfish with balsamic
vinegar, and scampi
with fresh Sichuan
pepper and angel
hair are reimagined
with a modern flair.
SIGNATURE
DISHES
•
•
•
Fresh clam and
jasmine in chicken
soup
Stir-fried prawns with
Sichuan pepper, chilli
and macadamia nuts
Stewed fish maw with
crab claw in supreme
chicken soup
AWARDS:
Macau Top 20, 2024
• Tatler Dining 20, 2013-2018
•
288
PRICE PER HEAD:
MOP 1,000
PRIVATE ROOMS:
2 rooms for 8-10 persons
WWW.TATLERASIA.COM
CHINESE
Imperial Court
G/F, MGM Macau, Avenida Dr Sun Yat Sen, Macau
TEL: +853 8802 2361 mgm.mo/en/macau/dining/imperial-court
mgmmacau
mgmartandentertainment
TATLER SAYS
Exuberant floral
arrangements, a
grandiose dragon
column and the
opulent red, gold
and blue carpeted
floor all prelude an
extravagant experience
at Imperial Court. For
years now, Imperial
Court has impressed
Macau’s glitterati
with its masterfully
reinterpreted Cantonese
dishes. You’ll find
traditionally arduous
recipes like braised
partridge porridge with
bird’s nest and Yunnan
ham on the menu,
alongside reimaginings
of familiar flavours such
as crispy fried chicken
skin with shrimp
mousse and salted fish
flakes. The dim sum
offerings are also a
favourite among visitors
and locals alike.
SIGNATURE
DISHES
•
•
•
AWARDS:
Macau Top 20, 2024
•
Eight treasures
suckling pig
Lobster with
vermicelli and
XO claypot
Crispy fried chicken
skin with shrimp
mousse and salted
fish flakes
PRICE PER HEAD:
MOP 1,000
PRIVATE ROOMS:
6 rooms for 6-24 persons
THE TATLER DINING GUIDE
289
CHINESE
Jiang Nan by Jereme Leung
Shop 1078, Level 1, The Venetian Macao, Estrada da Baía de Nossa Senhora da Esperança,
Cotai, Macau TEL: +853 8118 8822 venetianmacao.com/restaurants/jiang-nan
VenetianMacao
thevenetianmacao
TATLER SAYS
Expect a world of
stylised elegance
on the plate and
interiors at this refined
Chinese restaurant
hidden in a corner of
the first floor of the
behemoth Venetian
Macao. In the kitchen,
celebrated masterchef
Jereme Leung puts
an innovative spin
on classic Jiangnan
cuisine, which is native
to Shanghai and the
provinces of Jiangsu
and Zhejiang, while
art deco aesthetics—
complemented by
impeccable service—
revive the glamour of
1930s Shanghai with
Shikumen brickwork,
playful birdcage motifs,
and bespoke lighting
and artwork. Signature
dishes such as lotusshaped fish dumplings
in supreme consommé
and drunken crab in
Shaoxing wine, served
on custom chinaware
adorned with bird
motifs and crafted by
Hong Kong designer
Monica Tsang, keep
regulars coming back
for more.
SIGNATURE
DISHES
•
•
•
Drunken crab in
shao xing hua diao
Eight treasures duck
with glutinous rice
Lotus-shaped fish
dumplings in
supreme consommé
PRICE PER HEAD:
MOP 800
PRIVATE ROOMS:
4 rooms for 8-10 persons
290
WWW.TATLERASIA.COM
CHINESE
La Chine
Level 6, Eiffel Tower, The Parisian Macao, Estrada do Istmo, Cotai, Macau
TEL: +853 8111 9210 parisianmacao.com/restaurants/la-chine
TheParisianMacao
Parisian_macao
TATLER SAYS
Dining in the Eiffel
Tower is no longer
an experience only
available in Paris.
Tucked inside a replica
of the French icon at
The Parisian Macao,
La Chine deftly infuses
authentic Cantonese
flavours with dashes
of French flair and
premium ingredients in
delicious plates—think
salt-baked chicken
and a Cantonesestyle roasted duck à
l’orange dressed in a
marinade of mandarin
peel and piquant black
pepper, glazed in sweet
orange. The setting is
luxe-industrial, with
concrete and metal
beams punctuating
the otherwise elegant
dining room, and it’s
hard to beat the sunset
panoramas over the
Cotai Strip. All of this
comes with professional
service—staff offer
detailed explanations
of the food and happily
make substitutions for
dietary restrictions—
and a respectable drinks
list that offers wines by
the glass in abundance
and fine spirits for
aperitifs or digestifs.
SIGNATURE
DISHES
•
PRICE PER HEAD:
MOP 800
PRIVATE ROOMS:
2 rooms for 12 persons
THE TATLER DINING GUIDE
•
•
Roasted suckling
pig “éclair”
Poached Boston
lobster and assorted
seafood in superior
prawn bisque
“Canard à l’orange”
crispy roasted duck
291
CHINESE
Lotus Palace
Shop 3316, Level 3, The Parisian Macao, Estrada do Istmo, Cotai, Macau
TEL: +853 8111 9260 parisianmacao.com/restaurants/lotus-palace
TheParisianMacao
Parisian_macao
TATLER SAYS
Many restaurants in
Macau draw inspiration
from the Cantonese
cuisine of neighbouring
Hong Kong, but Lotus
Palace achieves this
with finesse. Tucked
into a quiet corner of
the sprawling Parisian
complex—in which
diners have to navigate
through designer shops
to find the restaurant’s
entrance—this finedining venue impresses
with contemporary
spins on classic
Cantonese plates,
especially when it
comes to its dim
sum menu, which is
packed with decadent
highlights like the
creamy, well-seasoned
deep-fried black pepper
Wagyu puff and the
moreish fried prawns
with creamy pumpkin
sauce. Somewhat
surprisingly, this
“palatial Chinese
dining experience”
extends to hotpot.
The premium seafood
hotpot set menu,
featuring Canadian
lobster, New Zealand
abalone and Australian
Wagyu, is particularly
popular.
SIGNATURE
DISHES
•
•
•
292
Suckling pig with
foie gras, pork floss
and caviar
Stir-fried crab with
garlic and red chilli
Shredded crispy
chicken with pomelo
PRICE PER HEAD:
MOP 800
PRIVATE ROOMS:
4 rooms for 8-16 persons
WWW.TATLERASIA.COM
CHINESE
North Palace
Level 1, The Londoner, Macau, Sands Cotai Central, Estrada do Istmo, Cotai, Macau
TEL: +853 8118 8822 londonermacao.com/macau-restaurants/north-palace.html
LondonerMacao
the_londoner_macao
TATLER SAYS
Designed to engage
guests on arrival, North
Palace sets the stage
for showcasing the best
of robust, accessible
northern Chinese
cuisine. The sights
and sounds of chefs
preparing dishes with
flair at open kitchens
include roast duck from
Beijing being cooked
in an oven and over
an open flame; lamb
from Inner Mongolia
being grilled; and the
process of flat breadmaking from Xinjiang.
All combine to create
culinary theatre that
ignites the senses.
Other signatures
include braised sea
cucumber with abalone
and yam in leek sauce;
and stir-fried beef
with chilli, cumin and
potato noodles. Taking
cues from aristocratic
residences in northern
China, the elegant
North Palace features
rich interiors of red and
gold, with auspicious
symbols of good
fortune throughout.
SIGNATURE
DISHES
•
•
•
PRICE PER HEAD:
MOP 600
THE TATLER DINING GUIDE
Roast lamb cutlets
with Aksu apple
Shandong-style
crispy chicken
Traditional
Lanzhou-style
noodles with sliced
beef and turnips
293
CHINESE
North
Shop 1015, Level 1, The Venetian Macao, Estrada da Baia de Nossa Senhora da Esperanca,
Cotai, Macau TEL: +853 8118 9980 venetianmacao.com/restaurants/north
VenetianMacao
thevenetianmacao
TATLER SAYS
Few restaurants at
The Venetian dazzle
like North—perhaps
this is the reason
why it’s popular with
locals and visitors
alike. Its rendering
of Sichuan food is
faithful, with nuanced
spice profiles infusing
Chinese comfort food
like Chongqing fried
chicken, Shanxi braised
beef brisket noodles,
and crispy Beijingstyle sweet and sour
prawns, but dishes
draw from much of
China’s northeast. The
showstopper is the
pull-and-cut flying
dagger noodles that
are whipped up at
mesmerising speed at
the rectangular chef’s
station that takes
centre stage in the
dining room, which is
otherwise rendered in
clean, Chinese-inspired
decor in shades of red
and black. The menu is
extensive, with many
options for vegans
and vegetarians, and
portions are generous.
Service is polite and
non-intrusive.
SIGNATURE
DISHES
•
•
•
Chongqing fried
chicken
Shanxi braised beef
brisket la mian
Crispy Beijing-style
sweet and sour
prawns
PRICE PER HEAD:
MOP 600
PRIVATE ROOMS:
6 rooms for 6-60 persons
294
WWW.TATLERASIA.COM
CHINESE
Pearl Dragon
Shop 2111, 2/F, Star Tower, Studio City, Estrada do Istmo, Cotai, Macau
TEL: +853 8865 6560 studiocity-macau.com/en/dining/pearl-dragon
studiocitymacau
studiocitymacau
TATLER SAYS
In a land of Cantonese
restaurants galore,
it isn’t an easy feat
to stand out—but
Pearl Dragon thrives
with exemplary and
consistent Cantonese
cooking, as well as
innovative creations.
Once you’ve arrived
at the restaurant, the
calm taupe and green
surroundings as well as
a cup of fragrant floral
welcome tea instantly
make you feel a world
away from the bustling
gaming floor next
door. Pearl Dragon’s
barbecued honeyglazed Ibérico pork and
lychee wood-roasted
goose are some of the
most popular items
on the menu, while
the dim sum lunches
and the artisanal tea
menu both come highly
recommended.
SIGNATURE
DISHES
•
•
•
AWARDS:
Macau Top 20, 2024
• Tatler Dining 20, 2017
•
THE TATLER DINING GUIDE
Smoked crispy
chicken with
Longjing tea leaves
Wok-fried Kagoshima
A4 Wagyu with
maitake
Fried organic
multigrain rice with
scallops and pumpkin
PRICE PER HEAD:
MOP 900
PRIVATE ROOMS:
6 rooms for 6-12 persons
295
CHINESE
The Huaiyang Garden
Level 1, The Londoner, Macau, Sands Cotai Central, Estrada do Istmo, Cotai, Macau
TEL: +853 8118 8822 londonermacao.com/macau-restaurants/huaiyang-garden.html
LondonerMacao
the_londoner_macao
TATLER SAYS
Serving premium
Huaiyang cuisine, a
revered ingredientsfirst style from
Jiangsu province, The
Huaiyang Garden, in
both menu and interior
decor, is the creation
of master chef Zhou
Xiaoyan. Dining areas
are modelled after
Ming-dynasty Jiangnan
landscaped gardens
in the ancient city of
Wuxi. Renowned for
his elevated repertoire,
Zhou—who is no
stranger to TV screens
in mainland China—
brings contemporary
artistic touches to
traditional recipes.
River fish such as
steamed hilsa herring
with 20-year-old
huadiao wine, wok-fried
shrimp with ginger
and green onion, and
Liangxi-style crispy eel
all offer the opportunity
to taste fresh produce
from the region.
There are also tenand 12-course tasting
menus, featuring
signature dishes.
SIGNATURE
DISHES
•
•
•
Steamed hilsa
herring with 20-yearold huadiao wine
Wok-fried shrimp
with ginger and
green onion
Jinling-style salted
duck
AWARDS:
Macau Top 20, 2024
•
PRICE PER HEAD:
MOP 1,200
PRIVATE ROOMS:
3 rooms for 6-10 persons
296
WWW.TATLERASIA.COM
CHINESE
Yí
21/F, Morpheus, City of Dreams, Estrada do Istmo, Cotai, Macau
TEL: +853 8868 3446 cityofdreamsmacau.com/en/dine/chinese/yi
cityofdreamsmacau
cityofdreamsmacau
TATLER SAYS
Located on the
Skybridge of the
otherworldly
Morpheus Macau, Yí
is undoubtedly one of
the most interesting
ensembles of seasonal
ingredients, meticulous
techniques and rich
Chinese culinary
concepts to be found in
Macau right now. The
restaurant serves an
ever-changing tasting
menu inspired by the
24 solar terms of the
Chinese calendar.
The meticulously
oven-roasted 23-day
pigeon with a hint
of lemongrass is a
stunner. Meanwhile,
the nourishing doubleboiled fish maw and sea
conch soup brims with
umami and sweetness.
Don’t forget to spend
a moment taking in
the unique firewood
porcelain plates used
throughout the meal.
SIGNATURE
DISHES
•
•
•
AWARDS:
Macau Top 20, 2024
• Tatler Dining 20, 2019
•
THE TATLER DINING GUIDE
Steamed bird’s nest
dumpling with
superior glaze and
guanciale
Hot and sour fish
maw soup
Yí’s oven-roasted
lemongrass pigeon
PRICE PER HEAD:
MOP 2,200
PRIVATE ROOMS:
2 rooms for 8-12 persons
297
FRENCH
Alain Ducasse at Morpheus
3/F, Morpheus at City of Dreams, Estrada do Istmo, Cotai, Macau
TEL: +853 8868 3432 cityofdreamsmacau.com/en/dine/international/alain-ducasse-atcityofdreamsmacau
alainducasseatmorpheusmacau
morpheus
TATLER SAYS
Alain Ducasse, a titan
of the culinary world,
captivates diners in
Macau with a space that
will stun as you enter.
The journey to your
table winds through
a luminous corridor,
a prelude to the
dining spectacle that
awaits. The interior is
a harmonious blend
of modern design
and classic French
elegance, creating an
environment that’s
both intimate and
grand. Ducasse’s
signature dishes
are masterpieces of
flavour and balance,
aptly reflecting his
storied career and
global acclaim, with
highlights such as
the Mediterranean
gamberoni and the
famed rum baba.
The experience is
complemented by an
exceptional selection
of wines, semi-private
nooks, and meticulous
details.
SIGNATURE
DISHES
•
•
Mediterranean
gamberoni with
delicate gelée and
gold caviar
Rum baba
AWARDS:
Macau Top 20, 2024
•
PRICE PER HEAD:
MOP 3,000
PRIVATE ROOMS:
1 room for up to 8 persons
298
WWW.TATLERASIA.COM
FRENCH
Brasserie
Shop 3312, Level 3, The Parisian Macao, Estrada do Istmo, Cotai, Macau
TEL: +853 8111 9200 parisianmacao.com/restaurants/brasserie
TheParisianMacao
Parisian_macao
TATLER SAYS
It would be sacrilegious
for a hotel called
The Parisian Macao
to not serve French
food in some form.
Thankfully, it hasn't
tried to reinvent the
wheel, landing on the
simply named but
much-lauded Brasserie
to bring a touch of
quintessential Parisian
dining to the region.
Much like its French
counterparts, Brasserie
offers a smorgasbord of
classic fare, including
foie gras with toasted
brioche, coq au vin,
duck confit, and steak
tartare—all perfectly
prepared—along
with simple but chic
interiors with blackand-white tile flooring,
dark wood furnishings
and plenty of mirrors.
Book ahead for the
popular Eiffel Tower
afternoon tea, which
features a collection
of meticulously
crafted sweets and
savouries. The dining
experience is relaxed
and welcoming, with
attentive staff willing to
go above and beyond.
SIGNATURE
DISHES
•
•
•
PRICE PER HEAD:
MOP 800
Steak tartare
Escargots de
Bourgogne
The Eiffel seafood
tower
PRIVATE ROOMS:
1 room for up to 10 persons
THE TATLER DINING GUIDE
299
FRENCH
Robuchon au Dôme
43/F, Grand Lisboa Hotel, Avenida de Lisboa, Macau
TEL: +853 8803 7878 grandlisboahotel.com
grandlisboahotel
grandlisboahotel
TATLER SAYS
From the moment you
set foot into the private
elevator to reach
Robuchon au Dôme,
this jewel of fine dining
merits every plaudit.
High rollers and
gourmands alike are
wowed by the crystal
dome atop the Grand
Lisboa Hotel, while the
selection of wines on
show takes the breath
away. Legendary chef
Joël Robuchon has
instilled a famously
demanding approach
in his staff, shown
by the mind-bending
precision of a signature
dish of crustacean jelly
topped with Imperial
caviar and king crab.
Asian ingredients—
especially Japanese—
feature throughout, but
this is resolutely and
proudly seasonal and
French, terroir-driven
cooking. The dessert
trolley is a magnificent
demonstration
of patisserie and
confectionery arts, one
which lives long in the
memory—and quite
possibly also on the
diner’s Instagram.
SIGNATURE
DISHES
•
•
•
Le Caviar de Sologne
Le Boeuf Wagyu
Le Black Cod
AWARDS:
Macau Top 20, 2024
• Tatler Dining 20, 2013-2016
• Best Sommelier, 2015
•
PRICE PER HEAD:
MOP 3,400
PRIVATE ROOMS:
2 rooms for 4-8 persons
300
WWW.TATLERASIA.COM
ITALIAN
8½ Otto e Mezzo Bombana
Shop 1031, 1/F, Galaxy Macau, Estrada da Baía de Nossa Senhora da Esperança, Macau
TEL: +853 8886 2169 galaxymacau.com/dining/restaurants/8-1-2-otto-e-mezzo-bombana
galaxymacau
ottoemezzobombana_macau
TATLER SAYS
Executive chef Riccardo
La Perna, a Sicilian
talent under the
tutelage of the famed
Umberto Bombana,
is at the helm of 8½
Otto e Mezzo Bombana
in Macau. Nestled in
the luxury of Galaxy
Macau, the restaurant
offers a menu that
honours the rich
flavours of Sicily and
the Mediterranean
infused with layers
of sophistication and
skill, courtesy of La
Perna. The focus is on
authenticity and the
sheer joy of Italian
cooking. From the
hand-rolled pasta,
which becomes a
truffle-laden dream
during white truffle
season, to the classic
tiramisu that rounds off
the meal, every dish is a
celebration of Italy.
SIGNATURE
DISHES
•
•
•
AWARDS:
Macau Top 20, 2024
•
Red tuna
Mayura beef duo
Tiramisu
PRICE PER HEAD:
MOP 2,000
PRIVATE ROOMS:
2 rooms for 8-10 persons
THE TATLER DINING GUIDE
301
ITALIAN
Casa Don Alfonso
3/F, Grand Lisboa Hotel, Avenida de Lisboa, Macau
TEL: +853 8803 7722 https://www.grandlisboapalace.com/en/restaurants-n-bars/dongrandlisboahotel
grandlisboahotel
alfonso-1890
TATLER SAYS
At Casa Don Alfonso
in Macau, the spirit
of southern Italy is
alive and thriving.
This family-style,
casual dining gem is
considered an extension
of Don Alfonso’s
home, with each dish
crafted with respect
for tradition and a
touch of originality.
This includes its
signature style of
Neapolitan pizza
topped with quality
Italian ingredients, and
Italian classics such
as pan-fried branzino
and angel hair pasta
with shrimp. Stepping
into Casa Don Alfonso
is like being whisked
away to a warm, Italian
family gathering, where
food is an expression
of love and the dining
experience is always
comforting.
SIGNATURE
DISHES
•
•
•
Spaghetti Don
Alfonso
Pizza Ricca
Italian wild sea bass
PRICE PER HEAD:
MOP 600
PRIVATE ROOMS:
2 rooms for 8-12 persons
302
WWW.TATLERASIA.COM
ITALIAN
Don Alfonso 1890
Level 3, Palazzo Versace Macau, Grand Lisboa Palace, Rua do Tiro, Cotai, Macau
TEL: +853 8881 1390 grandlisboapalace.com/en/restaurants-n-bars/don-alfonso-1890
grandlisboapalace
grandlisboapalace
TATLER SAYS
Found in the
glammed-up environs
of the Palazzo Versace
Macau, this outpost
of the original familyowned restaurant in
the Italian village of
Sant’Agata sui Due
Golfi is a cornucopia
for the eyes, taking
cues from the Versace
Villa on Lake Como in
everything from the
terrazzo floor to the
custom wallpaper and
plateware rendered in
the fashion house’s
signature Barocco
pattern. The menu is
equally maximalist,
with head chef Federico
Pucci teasing the
flavours of southern
Italy into modern
iterations of classic
recipes. Cue the use of
San Marzano tomatoes,
Nocellara del Belice
olives and Namonte
lemons from Ristorante
Don Alfonso’s own
farm, Le Peracciole, in
Punta Campanella on
the Amalfi coast. An
authentic pizza oven
ensures that the pizzas
here hew closely to
the Neapolitan style,
while the huge wine
list is something to be
marvelled at.
SIGNATURE
DISHES
•
AWARDS:
Macau Top 20, 2024
•
PRICE PER HEAD:
MOP 2,000
•
PRIVATE ROOMS:
2 rooms for 8-12 persons
•
THE TATLER DINING GUIDE
“Oberto” Fassona
beef tenderloin and
guanciale
Handmade tagliolini
pasta with black
truffle
Il nostro tiramisu
303
JAPANESE
Hiro by Hiroshi Kagata
Shop 1048, 1/F, The Venetian Macao, Estrada da Baía de N Senhora da Esperança,
Cotai, Macau TEL: +853 8118 8822 venetianmacao.com/restaurants/hiro.html
VenetianMacao
thevenetianmacao
TATLER SAYS
Drawing on the
traditions of kaiseki,
multicourse Japanese
cuisine, from Kyoto
and Edo (now Tokyo),
the best meals here are
to be savoured over a
few hours. Executive
chef, Hiroshi Kagata
has enjoyed a culinary
career of more than
35 years, receiving
accolades for his menus
across Australia,
Thailand, Singapore,
India and Macau. Here,
the omakase uses the
finest ingredients and
techniques, providing
the chance to taste
the likes of Japanese
Wagyu, sea urchin,
geoduck and Hokkaido
king crab. Upscale
variations on ramen
noodle soup are one of
the many signatures
here. Seating options
include at the sushi
and sashimi counters,
or tempura and
teppanyaki areas.
SIGNATURE
DISHES
•
•
•
Spiny lobster
tempura
Assorted sashimi
Japanese Wagyu
teppanyaki
PRICE PER HEAD:
MOP 2,000
PRIVATE ROOMS:
2 rooms for 8 persons
304
WWW.TATLERASIA.COM
JAPANESE
Mizumi
G/F, Wynn Macau, Rua Cidade de Sintra, Macau
TEL: +853 8986 3663 wynnresortsmacau.com/en/wynn-macau/dining/mizumi
wynnmacauresort
wynn.macau
TATLER SAYS
Wynn’s flagship
Japanese restaurant
boasts two locations
in the casino city, at
the Macau-side resort
as well as at Wynn
Palace. Both are
expansive and blowsy
in the usual Macanese
style, with a lightspangled tree forming
the centrepiece at
the latter. The menu
covers the breadth of
Japanese cuisine, from
sushi and tempura to
teppanyaki—often with
dedicated counters for
each discipline where
you can watch the
cooking up close—but
the cooking oftentimes
takes liberties,
contemporising classics
for a modern palate.
Naturally, sake is the
preferred choice for
food pairings here, and
the staff are more than
happy to offer informed
recommendations.
SIGNATURE
DISHES
•
•
•
Omakase sashimi
Yaeyama premium
A5 Wagyu teppanyaki
Smoked salmon
marinated in
soy sauce
PRICE PER HEAD:
MOP 2,500
PRIVATE ROOMS:
3 rooms for 8 persons
THE TATLER DINING GUIDE
305
PORTUGESE
Chiado
Shop 2206, Level 2, The Londoner Macao, Estrada do Istmo, Cotai, Macau
TEL: +853 8113 8988 londonermacao.com/macau-restaurants/chiado
LondonerMacao
The_londoner_macao
TATLER SAYS
This casual but chic
spot at The Londoner
Macao is set to be a
go-to in the region.
Helmed by renowned
Portuguese chef
Henrique Sá Pessoa—
and named after the
Lisbon neighbourhood
where his twoMichelin-starred
restaurant, Alma,
is located—Chiado
brings guests simple,
flavourful dishes that
showcase Portugal’s
best modern culinary
traditions in a setting
that hints at modern
Portuguese design. The
ubiquitous salted cod is
on the menu, yes, but in
an elevated preparation
that roasts the fish and
pairs it with a chickpea
purée and vinaigrette.
The showstopper,
though, is Pessoa’s
famous slow-cooked
suckling pig, simmered
for 24 hours for melt-inyour-mouth tenderness
and served with sweet
potato purée, bak
choy and orange, best
complemented with
a rich port from the
Portugual-focused wine
list.
SIGNATURE
DISHES
•
•
•
306
Foie gras, apple,
granola, beetroot
and coffee
Suckling pig confit
with turnip top
purée, pickled onion
and pepper jus
Chocolate bomb with
salted caramel and
hazelnut sorbet
PRICE PER HEAD:
MOP 600
PRIVATE ROOMS:
1 room for up to 24 persons
WWW.TATLERASIA.COM
PORTUGESE
Guincho a Galera
3/F, Lisboa Tower, Hotel Lisboa, 2-4 Avenida de Lisboa, Macau
TEL: +853 8803 7676 hotelisboa.com/dining/guincho-a-galera
hotelisboamacau
hotelisboamacau
TATLER SAYS
This sister restaurant
of the decorated
Fortaleza do Guincho
in Lisbon feels a world
apart from the glitz
and glamour of the
rest of the Hotel Lisboa
resort, with classic
supper club interiors
setting the tone for
a meal laced with
gravitas. Featuring
many ingredients
that are flown directly
from Portugal, the
menu is a showcase of
generations-old recipes
like the deep-fried salt
cod with scrambled
egg and asparagus
prepared tableside,
roasted suckling pig
and the royal duck rice,
which are arguably the
best examples found
in Macau. The wine
list also makes for
good reading, given
the 17,000 labels it
assembles from the
resort’s immaculate
cellar.
SIGNATURE
DISHES
•
•
•
AWARDS:
Macau Top 20, 2024
• Tatler Dining 20, 2014
•
THE TATLER DINING GUIDE
Seafood rice with
Boston lobster,
shrimps and clams
Alentejo-style black
pork with clams
Royal duck rice
PRICE PER HEAD:
MOP 800
PRIVATE ROOMS:
1 room for up to 10 persons
307
STEAKHOUSE
Copa Steakhouse
Level 3, Sands Macao, No. 203 Largo de Monte Carlo, Macau
TEL: +853 8118 8822 sandsmacao.com/dining/fine-dining/copa-steakhouse
Sandsmacao
TATLER SAYS
With quality meats,
vintage steakhouse
vibes, warm service
and a wine list full of
perfect pairings, Copa
Steakhouse checks all
the boxes. This Sands
Macao restaurant
has turned prime
cuts into an art form,
with a great choice of
steaks—bone-in, ribeye, tenderloin and New
York strip from the US,
Australia and Japan—
grilled and elevated
with a choice of luxe
toppings including
half a grilled lobster
and opulent sauces.
For those not into turf,
the menu also boasts
plenty of surf options,
such as live Boston
lobster. The earthtoned decor is straight
out of the ’80s—think
patterned carpets,
polished wood cabinets
and a crackling
fireplace—adding to
the restaurant’s charm.
SIGNATURE
DISHES
•
•
•
Copa chilled seafood
extravaganza
USDA prime
tomahawk steak
Maine lobster bisque
with brandy
PRICE PER HEAD:
MOP 800
PRIVATE ROOMS:
1 room for up to 10 persons
308
WWW.TATLERASIA.COM
STEAKHOUSE
SW Steakhouse
G/F, North Esplanade, Wynn Palace, Avenida da Nave Desportiva, Cotai, Macau
TEL: +853 8889 3663 wynnresortsmacau.com/en/wynn-palace/dining/sw-steakhouse
wynnpalace
wynn.palace
TATLER SAYS
Ensconced in Wynn
Palace is a haven for
meat lovers in the form
of SW Steakhouse,
so named after the
initials of the casino
empire’s founder, Steve
Wynn. A spacious
foyer leads into a large
main dining area with
high ceilings and
ivory-toned interiors;
a stage commands
one entire wall, from
which vignettes of
film classics are
acted out at regular
intervals to spice up
the dining experience.
On the menu, you’ll
find a selection of the
best cuts of protein
sourced from around
the world. There’s
olive-fed A5 Wagyu
from Shodoshima in
Japan, applewoodsmoked Margaret
River Chateaubriand,
and Rubia Gallega
from Spain. These
are complemented by
Bresse chicken, Arctic
toothfish and Alaskan
king crab—the best
of land and sea. While
the restaurant boasts
a cocktail bar, we’d
recommend skipping it
for the formidable list
of red wines to pair with
your steak.
SIGNATURE
DISHES
AWARDS:
• Macau Top 20, 2024
PRICE PER HEAD:
MOP 2,000
•
•
PRIVATE ROOMS:
3 rooms for 6-8 persons
•
THE TATLER DINING GUIDE
SW Seafood
Spectacula
Rangers Valley black
market dry-aged
bone-in rib-eye
Maryland-style
crab cake
309
THAI
The Mews
Level 1, The Londoner Macau, Sands Cotai Central, Estrada do Istmo, Cotai Strip, Macau
TEL: +853 8118 8822 londonermacao.com/macau-restaurants/the-mews.html
LondonerMacao
the_londoner_macao
TATLER SAYS
Within The Londoner
Macao hotel, the
interiors of this
restaurant reflect the
historical life of a wellheeled London stable in
a mews, or a small cul
de sac, in the British
capital’s most desirable
neighbourhoods. A
door then opens into
dining areas where
Thai cultural accents
abound. À la carte and
tasting menus with
dishes from across
Thailand are devised
by chef Nongnuch
“Nuch” Sae-eiw
who brings over 20
years of experience
including at awardwinning and Michelinrated restaurants in
Thailand. A ninecourse tasting set can
be paired with wine,
and features the likes
of steamed spotted
garoupa with chilli and
lime; and French duck
breast in green curry
sauce with grapes and
lychees. Thai-inspired
cocktails also await.
SIGNATURE
DISHES
•
•
•
Langoustine and
tiger prawn salad
Sunflower chicken
tom kha soup
French duck breast
in green curry sauce
with grapes and
lychees
PRICE PER HEAD:
MOP 1,500
PRIVATE ROOMS:
3 rooms for 6-10 persons
310
WWW.TATLERASIA.COM
THAI
Saffron
31/F, Banyan Tree Macau, Galaxy Macau, Avenida Marginal Flor de Lotus, Cotai, Macau
TEL: +853 8883 6061 galaxymacau.com/dining/restaurants/saffron
galaxymacau
galaxymacau
TATLER SAYS
First opened in 2011,
Galaxy Macau’s flagship
Thai restaurant is
helmed today by
Nahm alum Jan
Ruangnukulkit, who
cooks up an extensive
menu of Thai dishes
that walk the line
between tradition
and modernity. Street
food and home-style
dishes are elevated
with a vast array of
herbs and spices, as
seen in plates plucked
from the breadth of
Thailand like aromatic
tom yum tiger prawn
soup, southern-style
Alaskan king crab
curry, and wok-fried
assorted mushrooms
with Thai acacia.
But beyond the à la
carte offerings, guests
can also indulge in
everything from happy
hour to tasting menus
against the backdrop
of the 31st-floor views
overlooking the rest of
Cotai.
SIGNATURE
DISHES
•
•
•
AWARDS:
Macau Top 20, 2024
•
THE TATLER DINING GUIDE
Tom yum goong
Alaska king crab in
spicy yellow curry
Stir-fried tender
beef in southern
spicy curry
PRICE PER HEAD:
MOP 600
311
Best Bars
001
Tai Kwun, 10 Hollywood Road, Central, Hong Kong
TEL: +852 3559 2600
001bar
001.hk
TATLER SAYS
AWARDS:
Top 10 Bars, 2023
•
AVERAGE DRINK PRICE: HK$160
Hong Kong’s first
speakeasy, 001 vacated
its underground
sanctuary in 2022, but
after a short hiatus it’s
causing drinkers to get
completely lost once
again—this time in the
alleys of Tai Kwun—in
search of a good cocktail.
Still found behind an
unmarked black door,
its mixologists craft a
tightly edited shortlist
of signatures—most
of which tread in the
footsteps of influential
recipes from the canon
of American cocktails.
Lighter libations of note
include the Earl Grey
Marteani, while classics
such as the Rob Roy attest
to 001’s reputation for
working with underrated
spirits.
SIGNATURE
DRINKS
•
•
•
Earl Grey Marteani
Piñacillin
Yuzutini
Apothecary
Unit 3A, Carfield Commercial Building, 75-77 Wyndham Street, Central, Hong Kong
TEL: +852 2893 8633
apothecaryhk
apothecary_hk
TATLER SAYS
AVERAGE DRINK PRICE: HK$130
THE TATLER DINING GUIDE
Nestled in the heart
of Wyndham Street,
Apothecary oozes oldworld charm with its
vintage decor, botanicalinspired cocktails and
a view of Tai Kwun’s
colonial architecture.
On the current menu,
called Calm Before The
Storm, the mixologist
team has experimented
with spices, herbs and
even bone marrow to
create cocktails that
are a heady mix of
interesting textures,
flavours, aromas and
visuals. Each cocktail is
inspired by unexpected
flavour combinations,
making these libations
truly one of a kind.
SIGNATURE
DRINKS
•
•
•
Wolf Peach Highball
Quintessential
Negroni
Benevolent
Singularity
313
Argo
Four Seasons Hotel Hong Kong, 8 Finance Street, Central, Hong Kong
TEL: +852 3196 8882 fourseasons.com
argobarhk
TATLER SAYS
There’s something
almost magical about the
atmosphere at Argo, with
the mellow green tones,
floating terrariums and
floor-to-ceiling windows
with expansive views
over the harbour. It’s a
great spot if you need a
reminder that this city
knows how to show
people a good time—
particularly visitors.
The dreamlike aura and
comfortably squashy
banquette seating make
it an ideal date-night
hangout or girls’-nightout destination. Cocktails
are creative and almost
always conversationstarters, celebrating
local flavours and
culture without being
obvious. Remember
that its forte is cocktails,
and grab dinner first—
bar eats are on the
scanty side.
SIGNATURE
DRINKS
•
•
•
Argo Martini
To the Valley Below
Igneous Gibson
AWARDS:
• Top 10 Bars, 2022-2023
• Best Service, 2023
• Best New Bar, 2022
AVERAGE DRINK PRICE: HK$170
PRIVATE ROOMS:
1 room for 20 persons
Artifact
Shop 5 & 7, LG/F, Jardine House, 1 Connaught Place, Central, Hong Kong
TEL: +852 6468 8762 artifactbar.com
artifacthk
TATLER SAYS
Hidden at the back of the
Basehall 02 food hall
lies the most unexpected
bar. Artifact will have
you thinking you’re
drinking a cocktail
in space, with its
futuristic architecture
and design by Nelson
Chow that resembles an
underground cistern.
Its Dry Cuban cocktail
is one for the books,
but be sure to order
the tsukune wings and
Wagyu korokke to round
out a good time.
SIGNATURE
DRINKS
•
•
•
Martinez
Gin Rickey
Gimlet
AWARDS:
Best Interior Design, 2023
•
AVERAGE DRINK PRICE: HK$170
314
WWW.TATLERASIA.COM
The Aubrey
Mandarin Oriental Hong Kong, 5 Connaught Road, Central, Hong Kong
TEL: +852 2825 4001 mandarinoriental.com/en/hong-kong/victoria-harbour/dine/the-aubrey
theaubreyhk
TATLER SAYS
AWARDS:
Top 10 Bars, 2022-2023
•
AVERAGE DRINK PRICE: HK$160
PRIVATE ROOMS:
2 rooms for 14-25 persons
Hidden away on the 25th
floor of the Mandarin
Oriental, The Aubrey’s
location is definitely
exclusive. With clear
nods to the eccentric
Japanese izakaya
experience, the bar
and restaurant is made
up of the dimly lit and
beautifully designed bar
area, a drawing room and
intimate lounge.
It’s a place where
Japanese spirits are
celebrated, drinks appear
elegant and simple, yet
a unique balance of
flavours lies within each
expertly crafted cocktail.
SIGNATURE
DRINKS
•
•
•
Rokku
Torii
Mori
Bar Buonasera
7/F, Mody House, 30 Mody Road, Tsim Sha Tsui, Hong Kong
TEL: +852 2111 4444 barbuonasera.com
buonaserahk
barbuonaserahk
TATLER SAYS
AWARDS:
Top 10 Bars, 2022
•
AVERAGE DRINK PRICE: HK$170
THE TATLER DINING GUIDE
This outpost of an
Osaka-based bar attracts
a loyal following for
delicately crafted
cocktails by head
bartender Nick Tse and
wife Ayako Miyake. The
bar provides an intimate
space for anyone to
experience the magic of
Japanese mixology, while
serving as a training
ground for bartenders
looking to learn the
ritualistic ways of the
Japanese cocktail bar.
The whisky collection
is not one to be sniffed
at, and bottles can be
bought in their entirety
and taken home.
Nick-san, as he’s fondly
referred to by peers and
regulars alike, regularly
hosts cocktail-making
classes for budding
enthusiasts.
SIGNATURE
DRINKS
•
•
•
Doraemon
Don Don Donki
Tea Corner
315
Bar De Luxe
7/F, H Code, 45 Pottinger Street, Central, Hong Kong
TEL: +852 3706 5716 bardeluxehk.com
bardeluxehk
bar_de_luxe
TATLER SAYS
From Tokyo’s Ginza
to Hong Kong, Bar De
Luxe was brought over
by renowned bartender
Hidetsugu Ueno of
High Five bar fame
in 2017. Located in H
Code, the bar melds
Japanese aesthetics with
contemporary design
and offers cocktails that
reflect this, always with a
touch of Asian flavour and
creativity. Food options
are very limited and you
may want to skip bar
snacks altogether, but
there is a comprehensive
list of whiskies and spirits
to try.
SIGNATURE
DRINKS
•
•
•
Cigarette
Huntsman
Black Negroni
AVERAGE DRINK PRICE: HK$150
Bar Leone
15 Bridges Street, Central, Hong Kong
barleonehk.com
barleonehk
TATLER SAYS
Opened this year by
ex-Argo mixologist
Lorenzo Antinori,
this watering hole has
that magic touch that
immediately whisks
drinkers away to Rome,
with no shortage of
frozen cappuccinos,
Negronis and photos
of the Pope along
the way. Inspired by
local watering holes
in Antinori’s old
neighbourhood of
Trastevere in Rome, with
a mahogany bar, burnt
orange banquettes and
vintage memorabilia,
the bar is inviting and
unpretentious, and the
316
food and drinks are
delicious. Don’t skip the
mortadella sandwich.
SIGNATURE
DRINKS
•
•
•
Olive Oil Sour
Negroni Classico
Filthy Martini
AWARDS:
Top 10 Bars, 2023
Best New Bar, 2023
Best Food Programme, 2023
•
•
•
AVERAGE DRINK PRICE: HK$130
WWW.TATLERASIA.COM
Bianco & Rosso
29 Gough Street, Central, Hong Kong
TEL: +852 2813 1669 biancoandrosso.com
biancoandrosso.hk
TATLER SAYS
AVERAGE DRINK PRICE: HK$130
PRIVATE ROOMS:
1 room for 20 persons
As the first vermouth bar
in Hong Kong, Bianco
& Rosso dives deep into
the world of fortified
wines. This ingredient is
most frequently found in
martinis and Negronis,
but there’s much more
to it—and that’s what
the bar team here are
interested in educating
guests about. They do
this through an extensive
menu of Italian, Spanish
and French vermouths
ranging from bone dry
to very sweet, as well
as vermouth-forward
cocktails. The food menu
is comprehensive too,
with bar snacks and
sharing plates that boast
Mediterranean flavours.
SIGNATURE
DRINKS
•
•
•
Gemini Martini
Nestretto
Adonis
Blue Supreme
21 Tung Street, Sheung Wan, Hong Kong
TEL: +852 5998 3088
bluesupremehk
bluesupremehk
TATLER SAYS
AVERAGE DRINK PRICE: HK$120
THE TATLER DINING GUIDE
Tucked away in
Upper Lascar Row
is Blue Supreme,
a neighbourhood
gastropub whose
allure extends far
beyond its immediate
surroundings. The
staff here are extremely
competent and helpful.
From the day’s special
to the beers, they’ll
advise you with
expertise. The food is
moreish and the beer
selection is extensive,
encompassing Belgian
sours and lambic brews
rarely found elsewhere
in the city. All in all, a
welcoming place in the
heart of Sheung Wan to
indulge in the joys
of craft beer.
SIGNATURE
DRINKS
•
•
Seasonal craft beers
Natural wine
317
Caprice Bar
Podium 6, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, Hong Kong
TEL: +852 3196 8882 fourseasons.com
capricehongkong
capricehongkong
TATLER SAYS
For the epitome of luxury
in the world of mixology,
Caprice Bar is the last
word. The luxuriant
space carries forward
the spirit of its famed
sister restaurant on a
cocktail menu that pays
homage to the different
regions of France and
their associated produce,
while Caprice’s famously
extensive wine list is also
available. The food menu
features a selection of
à la carte dishes from
Caprice’s repertoire, as
well as the option to
pick from the decadent
cheeseboard.
SIGNATURE
DRINKS
•
•
•
Du Beurre et du
Rhum
Espresso Martini
Calvados Fizz
AVERAGE DRINK PRICE: HK$220
Carbon Brews
Shop 01, G/F, The Centrium, 60 Wyndham Street, Central, Hong Kong
TEL: +852 5409 4840 carbonbrews.com
carbonbrews
carbonbrews
TATLER SAYS
A sleek yet laidback
space, Carbon Brews
makes you feel welcome
whether you’re coming
straight from playing a
tennis match or from
your anniversary dinner.
This may be a taphouse
with a complete range
of the brand’s own-label
pours and a smattering
of offerings from betterknown names, but it’s
not just for the beer
nerds. Check out the
cocktails, which range
from classics to the
highly imaginative,
and do ask for
recommendations: the
staff know their stuff.
318
SIGNATURE
DRINKS
•
Seasonal craft beers
AVERAGE DRINK PRICE: HK$100
WWW.TATLERASIA.COM
Cardinal Point
Forty-Five, 43-45/F, Gloucester Tower, The Landmark, 15 Queen’s Road Central,
Central, Hong Kong TEL: +852 3501 8560 cardinalpoint.com.hk
cardinalpointhk
TATLER SAYS
AVERAGE DRINK PRICE: HK$160
As Hong Kong’s
latest rooftop bar and
restaurant boasting
exceptional city vistas,
the setting at Cardinal
Point is effortlessly chic
yet comfortable to lounge
in. The cocktails by
mixologist John Nugent
offer a tropical twang,
complementing the
indoor bar and outdoor
terrace experience
superbly, as well as
delivering unexpected
flavour profiles that
will likely surprise and
delight. The bar provides
plenty of food and snack
options.
SIGNATURE
DRINKS
•
•
•
Coconut Old
Fashioned
Apple Bottom
Pandan Highball
Coa
Shop A, LG/F Wah Shin House, 6-10 Shin Hing Street, Central, Hong Kong
TEL: +852 2813 5787 coa.com.hk
coahongkong
@coahongkong
TATLER SAYS
AWARDS:
Bartender of the Year, 2023
Impact Award, 2023
Top 10 Bars, 2022-2023
Best Drinks Programme, 2022
•
•
•
•
AVERAGE DRINK PRICE: HK$120
THE TATLER DINING GUIDE
A Mexican-inspired
bar where agave-based
cocktails confidently
claim the spotlight.
It may require multiple
attempts to gain entry
but Coa is worth the
wait. A select number
of guests are admitted
at a time, ensuring an
ambience with just the
right hum and cadence.
Cocktails span a range of
flavours, from piquant
and savoury to rich and
complex, with some
showcasing distinct
Asian notes. Above
all, the sagacious staff
are genuinely warm
and impart knowledge
that enhances an
already outstanding bar
experience.
SIGNATURE
DRINKS
•
•
•
Ancho Highball
Coconut Milk Punch
Bitter Melon Collins
319
The Daily Tot
Shop E, LG/F, Felicity Building, 58 Hollywood Road, Central, Hong Kong
TEL: +852 2366 6836 thedailytot.com
dailytot.hk
dailytot.hk
TATLER SAYS
This bar at the lower end
of Peel Street continues
its mission to promote
rum in Asia, pulling
all the strings it can to
change the perception
of the spirit into an
artisanal product that
can hold its own in craft
cocktails or be sipped
neat. Its current menu
traces the history of
sugarcane and how it
came to be used in the
production of rum,
offering insights into
the spirit while making
for delicious drinks.
But the bar doesn’t take
itself too seriously—
on Fridays and at
weekends, it is loud,
vibrant and diverse,
mirroring the culture of
rum’s birthplace in the
Caribbean.
SIGNATURE
DRINKS
•
•
•
Call Me Rico Suave
PB&G
Rum Runner Spritz
AVERAGE DRINK PRICE: HK$120
Darkside
Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
TEL: +852 3891 8732 rosewoodhotels.com/en/hong-kong/dining/darkside
darksidebarhk
darksidebar
TATLER SAYS
Darkside offers stunning
panoramic views of
Victoria Harbour from
its perch in Rosewood
Hong Kong. Beyond the
breathtaking ambience,
rich decor and live jazz,
the polished yet warm
service elevates the
experience. The latest
cocktail menu, themed
along the concept of
yin and yang, explores
the duality of light
and dark, featuring
prodigious use of
Chinese botanicals and
presented in stunning,
custom-made glassware.
The spectacular setting,
creative cocktails and
320
refined yet inviting
atmosphere make The
Darkside a memorable
place to while away an
evening in the sky above
Victoria Harbour.
SIGNATURE
DRINKS
•
•
•
Martini Vs Vesper
Cable Car
Rosita
AWARDS:
Top 10 Bars, 2022-2023
Best Service, 2022
Best New Bar, 2020
•
•
•
AVERAGE DRINK PRICE: HK$170
WWW.TATLERASIA.COM
Dr Fern’s Gin Parlour
Shop B31A, B1/F, Landmark Atrium, 15 Queen’s Road Central, Central, Hong Kong
TEL: +852 2111 9449 mingfathouse.com/dr-ferns
drfernshk
drfernshk
TATLER SAYS
AVERAGE DRINK PRICE: HK$140
Finding Dr Fern’s Gin
Parlour is easy—it’s
located at the Landmark
Atrium basement—but
figuring out which of
the two doors opens into
the bar is trickier. Once
you’ve worked that out,
you’ll find yourself in a
gin lovers’ paradise. The
menu has hundreds of
gins categorised by four
flavour profiles: juniper
and citrus; fruity and
floral; spicy and savoury;
and sweet. The “simple”
gin and tonic gets a
refined twist with the
addition of cinnamon,
yuzu peel and more.
There’s a cocktail menu
too, as well as bar snacks
such as a ham and
sausage platter.
SIGNATURE
DRINKS
•
•
•
Doctor’s Ramble
Fig Fever
Heart Rhythm Ticker
The Envoy
3/F, The Pottinger, 74 Queen’s Road Central, Central, Hong Kong
TEL: +852 2169 3311 theenvoy.hk
theenvoyhk
theenvoyhk
TATLER SAYS
AVERAGE DRINK PRICE: HK$140
THE TATLER DINING GUIDE
The Envoy is a
sweltering hotspot in
Hong Kong’s balmy
summers, yet it still
offers consistently
refreshing cocktails that
help patrons beat the
heat. Standout drinks
include its signature
cocktail “pepper pots”—
a delicious blend of pink
peppercorn redistilled
gin, Hendrick’s Gin,
lemon juice, rose,
pomegranate and
champagne. However,
what stands out most
about The Envoy is the
wide variety of small
plates that accompany
the drinks. They include
western snacks alongside
Hong Kong favourites
and Indian-inspired
cuisine, creating an
eclectic but sophisticated
atmosphere that is
casual yet stylish.
SIGNATURE
DRINKS
•
•
•
Early Bird
Dewdrops of the
Heart
Crimson Sunbird
321
The Green Door
G/F, 97 Wellington Street, Central, Hong Kong
thegreendoor.bar
TATLER SAYS
Hidden downstairs
in an “art gallery”
behind a green velvet
curtain is The Green
Door, Central’s latest
speakeasy-style bar. The
space has a subterranean,
futuristic yet retro
feel which works to
showcase the minimalist
yet polished food and
drinks it offers. From
the selection of tasty,
fruit-laden highballs
and twists on classic
beverages such as the
Bloody Mary to elevated
takes on simple dishes
including clams on
the half shell and fried
prawns, this is a great
spot for a date or a group
of friends.
SIGNATURE
DRINKS
•
•
•
Maya
Elizabeth
Diane
AVERAGE DRINK PRICE: HK$150
Honky Tonks Tavern
Man Hing Lane, Central, Hong Kong
honkytonkstavern.com
honkytonkstavern
honkytonkstavern
TATLER SAYS
No-frills cocktails and
a crowd-pleasing menu
of fried chicken and
pizza are the name of
the game at Honky
Tonks Tavern, a dimly
lit watering hole that
has all the hallmarks
of an episode of Cheers.
There’s no pretence
around the drinkslinging here, though
the cocktails still deliver
on a nuanced profile
despite the seemingly
simple recipes. Service is
friendly in a jocular way,
and it’s easy to see why
the crowds routinely spill
out the door here.
322
SIGNATURE
DRINKS
•
•
•
Mucho Danger
Stampede
Honkstar Martini
AVERAGE DRINK PRICE: HK$100
WWW.TATLERASIA.COM
La Cabane
G/F, 62 Hollywood Road, Central, Hong Kong
TEL: +852 2776 6070 lacabane.hk
lacabanehk
TATLER SAYS
An institution and a
magnet for Francophiles
(and actual French),
La Cabane is the kind
of slightly dishevelled,
heartwarming wine bar
that you know you can
rely on for a great glass
or two while pecking at
charcuterie and bumping
into people you know.
A great place to discover
lesser-known artisanal
growers and natural or
biodynamic wines.
SIGNATURE
DRINKS
•
Natural wine with
over 15 choices by
the glass
AVERAGE DRINK PRICE: HK$110
Mizunara: The Library
4/F, Kiu Yin Commercial Building, 361-363 Lockhart Road, Wan Chai, Hong Kong
TEL: +852 3571 9797 mizunarathelibrary.com
Mizunara.The.Library
mizunarathelibrary
TATLER SAYS
AWARDS:
Top 10 Bars, 2022
•
AVERAGE DRINK PRICE: HK$170
THE TATLER DINING GUIDE
Japanese aesthetics
meet premium whiskies
at this speakeasy that’s
hidden in plain sight
inside a Wan Chai
commercial building.
Their whisky library
is comprehensive,
featuring not only wellknown whisky regions
such as Scotland
and Japan, but also
upcoming ones like
India. The signature
cocktails use mainly
Japanese botanicals
such as shiso leaf and
Kyoho grape. Add to
that a Japanese garden,
comfortable wood-and-
leather seating, and bar
bites such as a cheese
platter and chocolate,
and you’ve got a bar that
is worth going back to.
SIGNATURE
DRINKS
•
•
•
Nagomi
Kohbai
Yuzu Shiso Smash
323
Mostly Harmless
2/F, 110 Queen’s Road West, Sai Ying Pun, Hong Kong
mostlyharmlessbar
TATLER SAYS
Mostly Harmless is the
spot for bartenders and
cocktail enthusiasts
alike. It keeps the
“menu” simple: four star
ingredients—rotated
regularly—are written
on the tile walls for
guests to order from,
and are transformed into
drinks that highlight
their different flavour
profiles, which vary
from refreshing to rich.
With its cosy ambience,
the recently expanded
ground floor still retains
the feeling of drinking in
someone’s kitchen,
so expect to chat with
the team while you’re
there.
SIGNATURE
DRINKS
•
Hyper-seasonal
cocktails
AWARDS:
Top 10 Bars, 2023
•
AVERAGE DRINK PRICE: HK$130
The Old Man
37 Aberdeen Street, Central, Hong Kong
theoldmanhongkong.com
theoldmanhk
theoldman_hk
TATLER SAYS
The Old Man is where
the art of mixology
and appreciation for
Ernest Hemingway
meet—and flourish.
The menu can read like
another language, with
a plethora of uncommon
ingredients and alcohols
combined in unique
ways, but it results in
delicious cocktails, aptly
named after elements
of Hemingway’s work
and life. Art decostyle finishings adorn
the intimate yet highceilinged space, which
maintains a steady ebb
and flow of customers
324
throughout the evening
who are curious to
expand their palate.
SIGNATURE
DRINKS
•
•
•
Doomsday
Big Catch
Story of Victory
AWARDS:
Top 10 Bars, 2022
Best Cocktails, 2018
•
•
AVERAGE DRINK PRICE: HK$120
WWW.TATLERASIA.COM
PDT
The Landmark Mandarin Oriental, The Landmark, 15 Queen’s Road Central, Central, Hong Kong
TEL: +852 2132 0110 mandarinoriental.com/en/hong-kong/the-landmark/dine/pdt
pdthongkong
pdthongkong
TATLER SAYS
AWARDS:
Best New Bar, 2019
•
AVERAGE DRINK PRICE: HK$180
This Hong Kong outpost
of the iconic New York
speakeasy has really
come into its own.
Concealed behind a
phone booth, it’s an
intimate space consisting
of just 25 seats. Quirky
taxidermy and a copper
bar give a nod to the
original, while the drinks
and bar snacks on offer
tell a quintessentially
Hong Kong story. The
regular Sunday School
series also turns the
bar into an educational
space, with masterclasses
from experts on all
manner of spirits.
SIGNATURE
DRINKS
•
•
•
Benton’s Old
Fashioned
Pina Colada
Caprese
Penicillin
L/G, 23 Hollywood Road, Central, Hong Kong
TEL: +852 9880 7995 penicillinbar.com
penicillinbar
penicillin_bar
TATLER SAYS
AWARDS:
Rising Star, 2023
Top 10 Bars, 2022-2023
Bar Initiative of the Year, 2022
•
•
•
AVERAGE DRINK PRICE: HK$120
THE TATLER DINING GUIDE
Found on Hollywood
Road is Penicillin, a
cloistered cocktail
den lined with brown
glass bottles and
white laboratorystyle tiled walls that
create an atmosphere
of experimentation.
The drinks are
complex, flavoursome
and delightfully
presented, with unique
combinations that
draw from Asian
ingredients. Don’t skip
the bar bites either,
which have bold and
punchy flavours, and
come in portions that
qualify as meals.
SIGNATURE
DRINKS
•
•
•
Our Final Warming
When The River
Run Dry
The Original
325
Ping Pong 129
L/G, Nam Cheong House, 129 Second Street, Sai Ying Pun, Hong Kong
TEL: +852 9835 5061 pingpong129.com
pingpong129
pingpong129
TATLER SAYS
A Sai Ying Pun staple,
Ping Pong 129 is the
place for a solid gin and
tonic and delightful
tapas. The large space
can host all manner
of parties—first dates,
family gatherings and
friend groups alike—
although you notice the
absence of people when
the bar is quiet.
Gins from small-scale
producers are enhanced
with artisanal tonics,
mixers and garnishes
to elevate the triedand-true format of the
gin and tonic. There
are other cocktails
available too, while the
food menu celebrates
quality ingredients and
fuses western and Asian
dishes.
SIGNATURE
DRINKS
•
Artisanal G&Ts
AVERAGE DRINK PRICE: HK$150
Quinary
56-58 Hollywood Road Central, Hong Kong
TEL: +852 2851 3223 quinary.hk
quinaryhk
quinaryhk
TATLER SAYS
Reaching the milestone of
a decade in Hong Kong’s
ruthless F&B business is
no easy feat, yet Quinary
has done it with aplomb.
Founder-mixologist
Antonio Lai is still very
much involved in creating
new and wacky libations
that push the envelope
of molecular mixology,
making this stalwart a
must-visit on the local
bar circuit. At Quinary,
guests are treated to an
experience where each
creation, including the
highly popular Earl Grey
Caviar Martini, is an
alchemy of flavour, scent
and texture.
326
SIGNATURE
DRINKS
•
•
•
Earl Grey Caviar
Martini
Lavender Meringue
Pie
Gents O’Clock
AWARDS:
Top 10 Bars, 2022-2023
•
AVERAGE DRINK PRICE: HK$150
WWW.TATLERASIA.COM
Room 309
3/F, The Pottinger Hong Kong, 74 Queen’s Road Central, Central, Hong Kong
room309.hk
room309hk
room309hk
TATLER SAYS
AVERAGE DRINK PRICE: HK$150
If you want to feel like
you’re in an elegant
1930s speakeasy, “check
in” to Room 309 at The
Pottinger. Requesting
entrance to this private
bar adds an element
of theatre to the
experience—once inside,
the dark furnishings,
art deco details and jazz
tunes transport you.
The extensive menu
demonstrates a high level
of mixology that caters to
all palates, emphasising
clarified cocktails that
pack a punch and creative
twists on classic flavour
combinations.
SIGNATURE
DRINKS
•
•
•
Crystal Old Fashioned
Gone Gimlet
Insam Tang
The Savory Project
4 Staunton Street, Central, Hong Kong
TEL: +852 2318 1588 thesavoryproject.com
thesavoryproject_
TATLER SAYS
AWARDS:
• Best Drinks Programme, 2023
• Top 10 Bars, 2023
AVERAGE DRINK PRICE: HK$130
THE TATLER DINING GUIDE
Helmed by one of the
youngest founders
in the business, Ajit
Gurung, alongside
Jay Khan of Coa, this
intimate bar is defining
the category of savoury
cocktails in an innovative
fashion, along with
non-alcoholic cocktails
that match their
spirited counterparts in
concept and execution.
Predominantly featuring
cocktails based on notes
of earthy or umami
character, with the use
of ingredients such
as meat, fungi, brine
and more, the concept
came from Khan and
Gurung’s observation
of an increase in
customer requests over
the years for less sugar
or sweetness in their
drinks. Foremost on the
menu are house riffs
on savoury classics like
the Gibson, alongside
originals like the Thai
Beef Salad—a close
cousin to Coa’s own
deliciously umami
Bloody Beef Maria.
SIGNATURE
DRINKS
•
•
•
Gari Gari
Thai Beef Salad
Michelada
327
Second Draft
Shop H01, G/F, Fashion Walk, 9 Kingston Street, Causeway Bay, Hong Kong
TEL: +852 5648 0770 seconddraft.hk
SecondDraftHK
seconddrafthk
TATLER SAYS
Expect good food,
interesting beers and
surprisingly great
cocktails at Second
Draft in Causeway Bay.
Sharing a space with
Little Bao Diner, the
ambience at Second
Draft is intimate and
spirited, featuring hightop chairs encircling the
main bar and additional
countertops. Service is
informed and amiable,
while food, expressly
tailored for drinking,
excels in execution,
raising the experience
with dishes such as
“Jer Jer” buffalo wings
and fuyu carbonara.
The bar boasts a diverse
selection of beers,
while its unexpectedly
impressive cocktails
round off the offerings
here.
SIGNATURE
DRINKS
•
•
•
By the Seashore
The Grape Gatsby
Let’s Go Nuts! 2.0
AVERAGE DRINK PRICE: HK$130
The Shady Acres
46 Peel Street, Central, Hong Kong
theshadyacres.com
theshadyacres
theshadyacres
TATLER SAYS
Shady, as this Peel Street
haunt is widely known,
isn’t your average wine
bar. Offering a concise
yet approachable list of
vino, along with some
of the most satisfying
bites anywhere in
Soho, The Shady Acres
has built up a loyal
following for its raucous
atmosphere, friendly
service, and dishes
like the Impossible
Cheeseburger and
Wagyu flank steak that
consistently satisfy our
midnight cravings.
SIGNATURE
DRINKS
•
•
•
Retrograde
Lemonade
Italian Job
Daily Boozy Slushie
AWARDS:
Best Food Programme, 2022
•
AVERAGE DRINK PRICE: HK$110
328
WWW.TATLERASIA.COM
The St Regis Bar
2/F, The St Regis Hong Kong, 1 Harbour Drive, Wan Chai, Hong Kong
TEL: +852 2138 6800 marriottbonvoyasia.com/restaurants-bars/The-St-Registhestregisbarhk
stregisbarhk
Hong-Kong-The-St-Regis-Bar
TATLER SAYS
AWARDS:
Rising Star, 2022
Top 10 Bars, 2022
•
•
AVERAGE DRINK PRICE: HK$180
This hotel bar is a perfect
escape from the city,
thanks to an art decoinspired design that
blends the St Regis’s
New York charm with
Hong Kong iconography.
Similarly, the cocktail
list is extensive, creative
and delicious, paying
homage to the history of
Hong Kong’s tramlines
and New York’s Subway.
The Violet Hour here
is a sophisticated way
to begin the evening,
comprising a martini
cart that is wheeled
table to table and poured
tableside.
SIGNATURE
DRINKS
•
•
•
Canto Mary
Violet Hour Martini
Corn ’n’ Oil
Stockton
32 Wyndham Street, Central, Hong Kong
TEL: +852 2565 5268 stockton.com.hk
stocktonhk
stocktonhk
TATLER SAYS
AVERAGE DRINK PRICE: HK$140
PRIVATE ROOMS:
8 rooms for 6-12 persons
THE TATLER DINING GUIDE
Though it’s located
in bustling Central,
Stockton is hard to find.
But once inside, you’ll
find yourself in a cosy
bar that looks straight
out of Victorian London.
The mellow lighting and
leather sofas provide a
comfortable setting in
which to enjoy cocktails
inspired by the colourful
life of American
journalist Hunter S.
Thompson. The menu,
titled “Creativity
of Sins”, features
drinks inspired by his
adventures; each one
offers an escape from
reality through a clever
mix of ingredients—
and the ingenious back
stories on the menu.
SIGNATURE
DRINKS
•
•
•
Curse of Lono
The War Room
Mad Society
329
Sugar
32/F, East Hong Kong, 29 Taikoo Shing Road, Tai Koo, Hong Kong
TEL: +852 3968 3738 easthotels.com
sugar.hongkong
sugarhongkong
TATLER SAYS
East Hotel’s rooftop
bar on the 32nd floor
promises a stunning
view of the eastern part of
the Victoria Harbour. As
well as classic cocktails,
Sugar also offers
shisha and a series
of unconventional
cocktails. The SS
Journal cocktail menu is
inspired by the colours
and science of the solar
system—adding to that
is a fictional Planet
X, a drink made with
local ingredients such
as Vitasoy milk for a
nostalgic note. Sugar is
a stellar choice to enjoy
the sunset on a weekend
or wind down your
evening over a glass.
SIGNATURE
DRINKS
•
•
•
Earth
Jupiter
Planet X
AVERAGE DRINK PRICE: HK$150
Tell Camellia
LG/F, The Steps, H Code, 45 Pottinger Street, Central, Hong Kong
TEL: +852 9821 5501 tellcamellia.hk
tellcamellia
tellcamellia
TATLER SAYS
The team at this hidden
cocktail bar has been
busy creating a menu
of “teatails”, or teabased cocktails that
showcase botanicalheavy recipes. But it’s
the buzzing atmosphere
that keeps a loyal band of
drinkers coming back,
helped in part by airy
windows that open up on
cooler days, and a sleek
wooden interior that
lightens up the room.
The welcoming floor
staff also do their best
to make you feel right at
home.
330
SIGNATURE
DRINKS
•
•
Darjeeling Negroni
Tea Sea
AVERAGE DRINK PRICE: HK$150
WWW.TATLERASIA.COM
Terrible Baby
4/F, Eaton HK, 380 Nathan Road, Jordan, Hong Kong
TEL: +852 2710 1866 terriblebaby.com
terriblebabyhk
terriblebaby
TATLER SAYS
AVERAGE DRINK PRICE: HK$120
Terrible Baby is a perfect
place for anyone who
enjoys good music, a
lush outdoor space,
moody mid-century
design and atmospheric
views from the heart of
Kowloon. The cocktails
are eclectic and never
take themeselves
too seriously, with
exceptionally walletfriendly pricing.
Meanwhile, the bar
snacks go down easily,
though if you’re feeling
particularly peckish,
a food court in the
basement of the Eaton
hotel awaits.
SIGNATURE
DRINKS
•
•
•
Crybaby
Kyoho
Rusty Plum
Tiffany’s New York Bar
G/F, InterContinental Grand Stanford Hong Kong, 70 Mody Road, Tsim Sha Tsui, Hong Kong
TEL: +852 2585 2545
TiffanysNewYorkBar
tiffanysnewyorkbar
TATLER SAYS
AVERAGE DRINK PRICE: HK$130
THE TATLER DINING GUIDE
Nestled in the
InterContinental
Grand Stanford, this
New York-inspired
bar—replete with
wooden furnishings,
leather sofas, a grand
piano and Old World
glamour—takes diners
back in time. While
the place no longer
runs live music
performances after
the pandemic, it now
offers other forms of
delight: a good selection
of whiskies and a cigar
menu. There is also a
variety of cocktails to
choose from—light,
strong, creamy, fruity,
bitter and even funky
options are available.
SIGNATURE
DRINKS
•
•
•
Heart Breaker
Earl Grey Milk Punch
Angry Aunty
331
The Wise King
Basement, Tsung Wing Lane, 25 Staunton Street, Central, Hong Kong
TEL: +852 2585 2545 thewisekinghk.com
Thewisekinghk
Thewisekinghk
TATLER SAYS
Blink and you’ll miss the
entrance to this holein-the-wall cocktail bar.
Despite its diminutive
size, The Wise King has
had an outsized impact
on the local mixology
scene. With just ten
cocktails on the menu—
in a nod to Spanish king
Alfonso X, who inspired
the concept behind the
bar—there’s not much
room for error, though
co-founder Sandeep
Kumar knocks it out of
the park with cocktails
like the Pickled Margarita
and the Perfect Adonis.
SIGNATURE
DRINKS
•
•
•
Pistachio Sour
Kiss the Queen
Pickled Margarita
AWARDS:
Best New Bar Readers’ Choice, 2018
•
AVERAGE DRINK PRICE: HK$130
Zuma
Level 5 & 6 Landmark Atrium, 15 Queen’s Road Central, Central, Hong Kong
TEL: +852 3657 6388 zumarestaurant.com/locations/hong-kong
ZumaHongKong
zumahk
TATLER SAYS
They say consistency
is key, and Zuma has
this on lock. Whether
you’re in Dubai, London
or Istanbul, you
know you can always
count on Zuma for a
decadent meal, deeply
flavourful cocktails and
sophisticated ambience.
Once you try its chilli
passionfruit margarita,
it’ll be hard to ever go
back to a classic marg.
SIGNATURE
DRINKS
•
•
•
Zuma Negroni
Raspberry & Passion
Fruit Martini
Glitter Globe Gimlet
AVERAGE DRINK PRICE: HK$150
332
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tatlerdininghk
tatlerdininghk
INDEX
HONG KONG RESTAURANTS
British
The Chinnery
Lobster Bar & Grill
Magistracy Dining Room
Filipino
84
85
86
Cantonese
The Chairman
Demon Celebrity
Duddell’s
Dynasty
Flower Drum
Forum
Golden Leaf
Ho Lee Fook
Hoi King Heen
Hong Kong Cuisine 1983
Kam Tung Kitchen
Kamcentre Roast Goose
Kin’s Kitchen
Lai Ching Heen
The Legacy House
Lung King Heen
Man Ho Chinese Restaurant
Man Wah
Megan’s Kitchen
Ming Court
Moon Bay
Nuva
One Harbour Road
Peony Chinese Restaurant
Rú
Seventh Son
Ship Kee
Sing Yin Cantonese Dining
Spring Moon
T’ang Court
Tin Lung Heen
Wing
Yat Tung Heen
Yue
Yung Kee
87
88
89
90
91
92
93
94
95
96
97
98
99
100
101
102
103
104
105
106
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121
Chinese
Celestial Court
China Tang
Deng G
Gold Garden Shanghai Cuisine
Grand Majestic Sichuan
Hop Sze
Jiangsu Club
Liu Yuan Pavilion
The Merchants
Mian
Rùn
Sha Tin 18
Sun Hon Kee
Xin Rong Ji
Yong Fu
334
122
123
124
125
126
127
128
129
130
131
132
133
134
135
136
137
Barkada
French
Ami
Bâtard
Belon
Caprice
Clarence
Épure
Feuille
Gaddi’s
L’Atelier De Joël Robuchon
L’Envol
Louise
LPM
Maison ES
Petrus
Racines
Jean May
Vivant
138
139
140
141
142
143
144
145
146
147
148
149
150
151
152
153
154
French-Chinese
155
156
157
Mora
Tate Dining Room
VEA
French-Japanese
158
159
160
Dolos
Ta Vie
Whisk
Indian
161
162
163
Chaat
New Punjab Club
Pondi
International
164
165
166
167
168
169
Brut
Cruise
Fireside
Harbourside
Ozone
The Lobby Lounge
Italian
8½ Otto e Mezzo Bombana
Aria
Asaya Kitchen
Associazione Chianti
Baci
BluHouse
Cantina
Carbone
Castellana
Ciak In The Kitchen
Cucina
The Dining Room
170
171
172
173
174
175
176
177
178
179
180
181
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Estro
Falcone
Fiata Pizza
Grissini
Octavium
Perla
Posso
Testina
Tosca di Angelo
Tuber
Vista
182
183
184
185
186
187
188
189
190
191
192
Japanese
The Araki
Birdie
Censu
Decree by T
Enishi
Fukuro
Fumi
Godenya
I M Teppanyaki
Inakaya
Kaen Teppanyaki
Kanesaka Hong Kong
Kappo Zuicho
Kyoto Joe
Nagamoto
Ronin
Ryota Kappou Modern
Sushi Fujimoto
Sushi Haré
Sushi Kumogaku
Sushi Mamoru
Sushi Saito
Sushi Shikon
Sushi Zo
Tempura Araki
Teppanroom
Teppanyaki Mihara Goten
Tokio Joe
Toritama
Wagyumafia
Yakiniku Ushio
Yardbird
Zest by Konishi
Zoku
193
194
195
196
197
198
199
200
201
202
203
204
205
206
207
208
209
210
211
212
213
214
215
216
217
218
219
220
221
222
223
224
225
226
Modern Chinese
Bo Innovation
Cafe Bau
Chinesology
Little Bao
Mott 32
The Praya
233
234
235
236
237
238
Modern European
1111 Ones
Alibi – Wine Dine Be Social
Amber
Arcane
Aulis
Moxie
Neighborhood
Rex Wine & Grill
Roganic
Somm
The Baker & The Bottleman
239
240
241
242
243
244
245
246
247
248
249
Scandinavian
Arbor
Embla
250
251
South American
Buenos Aires Polo Club
Uma Nota
252
253
Southeast Asian
Auor
Cafe Malacca
Whey
254
255
256
Spanish
22 Ships
Bayfare Social
257
258
Spanish-Japanese
Andō
259
Steakhouse
Beefbar
Bostonian Seafood & Grill
Grand Hyatt Steakhouse
La Vache
Porterhouse Seafood & Steak
The Steak House
260
261
262
263
264
265
Korean
Hansik Goo
Mosu
227
228
Chesa
266
Thai
Latin American
11 Westside
Mono
Swiss
229
230
Chachawan
Plaa
Samsen
231
232
Vegetarian
267
268
269
Middle Eastern
Francis
Francis West
THE TATLER DINING GUIDE
Veda
270
335
Vietnamese
Le Garçon Saigon
Sep
Xuân
HONG KONG BARS
271
272
273
MACAU RESTAURANTS
British
Churchill’s Table
Gordon Ramsay Pub & Grill
276
277
Cantonese
Chef Tam’s Seasons
Golden Court
Jade Dragon
Lai Heen
Palace Garden
Pin Yue Xuan
Lakeview Palace
278
279
280
281
282
283
284
Chinese
The Eight
Feng Wei Ju
Five Foot Road
Golden Flower
Imperial Court
Jiang Nan by Jereme Leung
La Chine
Lotus Palace
North Palace
North
Pearl Dragon
The Huaiyang Garden
Yí
285
286
287
288
289
290
291
292
293
294
295
296
297
French
Alain Ducasse at Morpheus
Brasserie
Robuchon au Dôme
298
299
300
Italian
8½ Otto e Mezzo Bombana
Casa Don Alfonso
Don Alfonso 1890
301
302
303
001
Apothecary
Argo
Artifact
The Aubrey
Bar Buonasera
Bar De Luxe
Bar Leone
Bianco & Rosso
Blue Supreme
Caprice Bar
Carbon Brews
Cardinal Point
Coa
The Daily Tot
Darkside
Dr Fern’s Gin Parlour
The Envoy
The Green Door
Honky Tonks Tavern
La Cabane
Mizunara: The Library
Mostly Harmless
The Old Man
PDT
Penicillin
Ping Pong 129
Quinary
Room 309
The Savory Project
Second Draft
The Shady Acres
The St Regis Bar
Stockton
Sugar
Tell Camellia
Terrible Baby
Tiffany’s New York Bar
The Wise King
Zuma
313
313
314
314
315
315
316
316
317
317
318
318
319
319
320
320
321
321
322
322
323
323
324
324
325
325
326
326
327
327
328
328
329
329
330
330
331
331
332
332
Japanese
Hiro by Hiroshi Kagata
Mizumi
304
305
Portuguese
Chiado
Guincho a Galera
306
307
Steakhouse
Copa Steakhouse
SW Steakhouse
308
309
Thai
The Mews
Saffron
336
310
311
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