Hong Kong Travel - Dining out in Hong Kong

The Culinary Capital of Asia

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Recommended Restaurants in Hong Kong

The Balcony - at The Cityview Hotel
Complemented with a backdrop of gracious service, this restaurant’s simple interior is reminiscent of classic Chinese décor. The Balcony provides diners with traditional homemade Cantonese delicacies; an exceptional dining experience.

Penthouse Restaurant – Perched on top of The Nathan Hotel, Penthouse Restaurant inspires a gustatory pleasure with a blend of modern, traditional Cantonese cuisine under our renowned Master Chef specializing in a wide selection of exquisite Dim Sum, a la carte and set menus. With its scrimptions Cantonese cuisine, privacy and exhilarating dining ambiance, Penthouse Restaurant offers the finest culinary style to Chinese food lovers.

Summer Palace - Island Shangri-la Hotel, Pacific Place, Supreme Court Road
At the Summer Palace, the best of Cantonese cuisine is presented with great gastronomic skills by master Chef Lee Keung. The menu features the best of Cantonese specialties and seasonal favourites. Yum Char or Dim Sum is available for daily lunch, with a wide selection of dim sum favourites.

Man Wah - Mandarin Oriental, 5 Connaught Road Central
Set high on the 25th floor, this is Hong Kong’s premier Cantonese restaurant. Refurbished by acclaimed designer Don Ashton to immediate and continued success, Man Wah seats 62 guests. It includes an exquisite private room, Tsui Yin Ting, which is styled on an old Chinese pavilion and accommodates 12 in comfort at a round table.
Local rosewood is used throughout, giving a rich depth to the decor. Around the walls hang 10 exclusively commissioned original silk paintings by David Wong, depicting traditional Mandarins. Lacquered enamel and gold-plated ceiling lamps resemble birdcages, and are complemented by glazed, antique flower vases coloured a classic deep red. Man Wah is open daily for lunch and dinner and offers a traditional Cantonese menu and seasonal specialities. Signature dishes include sautéed fillet of sole with green vegetables in black bean sauce, steamed crab claws and stuffed prawns in supreme sauce, and poached pear in tangerine tea.

The Michelin-starred Nobu chain just opened a Hong Kong restaurant in December 2006. Chef Nobu Matsuhisa, the pioneer of Japanese haute cuisine ever since his first Nobu opened back in 1994, has set up shop within the Intercontinental Hotel on the Kowloon side, with stunning views directly overlooking Victoria Bay. Nobu's newest restaurant in his mini-empire (the 15th worldwide location) features all the refinement and omakase (from the heart) that diners have come to expect. The inventive Japanese dishes offered at his other outposts are all here, although future plans may include Chinese tastes. His black cod with miso, yellowtail with jalapeño, tiradito Nobu style, and lobster with pepper sauce are as fantastic as always.

Bo, or as it's commonly known, "Bo Innovation," is an astounding new restaurant run by an iconoclastic acoustic engineer-cum-chef, Alvin Leung Jr. This 50-seat spot on Ice House Street near Lan Kwai Fong features truly atypical cuisine that is heavy on the wow factor. Intimate, with a slightly minimalist decor of black, gold, and wood, Bo is hot. I enjoyed Leung's unique take on the traditional lap mei fan (basically assorted dried meats, especially liver, and rice) which he turned into a delicate dollop of pork-sausage ice cream! (Yes, you read that correctly.) "I'm creating modern Chinese -- but I'm not fusing anything! There's a purpose in every dish," states Leung emphatically. A serious student of molecular gastronomy who wears his hair long in gray blue-streaked locks, Leung is well-known for his over-the-top personality and innovative dishes.

Opia, nestled in the swank Jia Hotel in Causeway Bay, is appointed in dense and powerful tones of red, mauve, blue, and black that complement the elegant cuisine. Ex-Melbourne executive chef Dan Clouston, a student of über-Aussie Teague Ezard, dishes out fabulous oyster shooters, fascinating exotic salads flown in from Australia, crispy pork hocks, tender lamb dishes, and great Thai spiced rolls. It also offers a great pre-or after-dinner scene for sipping some Dom, Krug, or Cristal.

Gastronomy News Hong Kong