Hong Kong isn’t short on premier culinary experiences. From Roganic to Caprice, Gaddi’s, Amber and more, here’s your guide to fine dining restaurants in Hong Kong…
Once a rarefied luxury reserved only for aristocrats, today fine dining not only enjoys a wider audience, but also features a broader range of flavours, and sensibilities than ever before. So, what defines contemporary fine dining? A meal laid out as a many-chaptered story. Exquisite attention paid to the terroir and provenance of ingredients. A zest for the experimental. An overall experience both grand and gleeful. Here’s our guide to fine dining restaurants in Hong Kong…
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Roganic – Sustainable Fine Dining With British Flair
What does it take to make fine dining feasible in a time of climate crisis? That’s the question Roganic begins to answer. The only restaurant in the city to be awarded a prestigious Green Star for sustainable gastronomy by the Michelin Guide, this environment-conscious establishment roots its polished, contemporary British cuisine in Hong Kong’s own soil. The kitchen cultivates microgreens, salad leaves and herbs in-house using advanced horticultural technology, while local suppliers like Zen Organic Farm, Wah Kee Farm and New Age Organics in the New Territories provide produce. At this temple to nose-to-tail, no-waste eating, even a humble bulb of celeriac becomes a thing of beauty.
Read our review of Roganic here.
Caprice – Three-Michelin-Starred Fine Dining At Four Seasons
Uninterrupted harbour views, iridescent crystal chandeliers and top-tier ingredients flown in from all over the world- at the Four Seasons’ Caprice, more is more. It’s easy to see why this restaurant, boasting three Michelin stars, is among the premier dining destinations of the city- if not the region. But in spite of the luxurious environs and indulgent ingredients, it would be a mistake to believe it’s all about keeping up appearances here. When you pull back the Swarovski curtain, you’re bound to be surprised: the classic French menu crafted by chef de cuisine Guillaume Galliot integrates global flavours with remarkable technique and restraint.
Gaddi’s – Old School Fine Dining At The Peninsula
Hong Kong’s first French restaurant? Check. First chef’s table in the city? Check. Kristal caviar, crystal chandeliers and a Chinese Coromandel lacquerware screen from the 17th century? Check, check and check. There’s no fine dining haven quite like Gaddi’s. Opened in 1953 and named after Leo Gaddi, a former general manager of The Peninsula, chef Albin Gobil serves “modern-classic” French cuisine with superior ingredients and an artistic eye. The live band rounds out the glamorous experience.
Arcane – Seasonal Dishes From Final Table Chef Shane Osborn
Seasonality is the keyword at one-Michelin-starred hideout Arcane, the brainchild of award-winning chef Shane Osborn of Final Table fame. This sanctuary away from the often chaotic lanes of Central showcases seasonal, high quality produce from places like Japan, France and the UK, delighting the palate with modern European cuisine executed to perfection. The menu is perpetually fresh as the offerings change with the seasons. The lunch set comes highly recommended.
Amber – Progressive Fine Dining At The Landmark Mandarin Oriental
Since first opening at the Mandarin Oriental in 2009 under the direction of revered chef Richard Ekkebus, Amber has gained a reputation for being consistently cutting edge. Flipping the traditional notion of fine dining on its head, the restaurant’s most recent revamp sees sustainability threaded through every aspect – from employment practices in the kitchen to the ethics of eating what comes out of it. Gone are the old emblems of thriftless dining, like strictly carnivorous entrees, rich dairy-heavy sauces and even stiff tablecloths whitened with eco-unfriendly bleach. Instead, the new menus completely forgo dairy, prioritise plant-based and keep sugar to a minimum, favouring purer expressions of organic produce.
TATE Dining Room – Aesthetically Beautiful Fine Dining Dishes
Two-Michelin-starred establishment TATE refutes any simplistic association with a cuisine or regional focus. Integrating multicultural influences with careful lyricism, a deft hand (and no doubt a pair of precise kitchen tweezers!), it’s a restaurant truly of Hong Kong. Here, food is treated as fine art: the plate elevated to a jumping off point for intellectual exploration. Chef Vicky Lau frames each dish as an eloquent paean to produce. Her dedicated “Ode to” lunch-only series unfolds as a meditation on the many forms and interpretations of a singular component key to Chinese cookery.
Belon – Black Sheep’s “Pearl Of Soho”
Billed as the pearl of Soho, Black Sheep concept Belon brings Parisian “je ne sais quois” to lower Elgin street. After a period of quiet relocating and renovating, this neo-Parisian “bistro” reopened in March 2021 with decorated chef Matthew Kirkley at the helm. Ranked among the best restaurants in Asia and even the world, expect soothing decor and food that’s manifestly French in taste and technique, without any of the stuffy formality endemic to haute cuisine. The menu, updated and evolved, retains some favourites from the old Belon.
Read our review of Belon here.
Arbor – Innovative Nordic-Japanese Cuisine
A city within a forest, or a forest within the city? Although Hong Kong is dense with country parks and reserves, it can be difficult to feel in touch with nature amidst its bright lights, skyscrapers and winding walkways. Arbor, a two-Michelin-starred urban sanctum in H Queen’s, brings a subtle yet sensuous approach to fine dining with its Nordic-Japanese innovative cuisine. Finnish chef Erik Raty and his team import ingredients primarily from Japan to achieve their distinctive vision.
Hansik Goo – Modern Korean Culinary Delights
The international debut of Mingoo Kang (the award-winning chef behind two-Michelin-starred Seoul restaurant Mingles), Hansik Goo is one of the newer fine dining additions to grace the Hong Kong culinary scene. Opening during the early days of the pandemic, it had a non-traditional start – Chef Kang was unable to travel to Hong Kong until some months after the restaurant’s opening, meticulously training his chefs via live video instead. No matter, this shrine to authentic modern Korean cuisine received rave reviews upon opening, and has thrived ever since. Now firmly installed in its new home in The Wellington, the restaurant delivers on its promise of a bold interpretation of diverse Korean culinary culture, with dishes inspired by everything from home-cooked fare to traditional delicacies once reserved for royalty.
Read our review of Hansik Goo here.
Named after Korean contemporary artist Park Seo-Bo’s iconic series of paintings (one of which hangs in the private room), fine dining venue Écriture is a destination unto itself. Using Japanese produce to articulate French nouvelle cuisine, the offerings here are colourful and complex. Forget your standard menu and staid cutlery set – at Écriture, guests get to venture into the Library of Flavours and encounter each course with a selection of hand-carved knives. The 4.5-metre library wall is filled with antique copies of the Michelin Guide.
Be it macaroni soup or daan tat, borscht or curry, Hong Kong abounds in so-called “fusion” food hidden in plain sight. At one-Michelin-starred restaurant VEA, the principle of fusion is interpreted through a fine dining lens. Abiding by its core philosophy of blending Chinese influences with French technique, dishes draw from the heritage and childhood memories of acclaimed French-trained chef Vicky Cheng and pay tribute to the culture and history of Hong Kong.