150 Best Restaurants in Hong Kong, China

Mak’s may look like any other Hong Kong noodle shop, but this tiny storefront is one of the best known in town, with a reputation that belies its humble decor. The real test of a good Cantonese noodle shop, however, is its wontons, and here they’re fresh, delicate, and filled with whole shrimp.

For a dose of Indian and Nepalese food, head to Manakamana. The restaurant serves the essentials, like brightly colored curries and meat-filled steamed momo dumplings, as well as plenty of vegetarian options. There's also a decent selection of South Asian beers. Nepalese music completes the atmosphere.

This famous dining room at the Mandarin Oriental mixes old-school elegance with chef Uwe Opocensky’s progressive gastronomical creations. While the menu sounds straightforward at first, the actual dishes appear like works of art, with plenty of playful flourishes. Perfectly cooked meats are served on plates shaped like giant cookbooks, while the restaurant’s famous “flower pot” salad is composed of organic greens arranged in edible soil. It’s no wonder that this restaurant has remained a firm fine-dining favorite with the city’s discerning foodies.

This eatery has won rave reviews since the first outlet opened in Bangkok. The Hong Kong branch lives up to its predecessor's reputation and boasts a winning formula of designer decor, friendly service, and tasty, refined takes on authentic regional Thai dishes. You can start with char-grilled pork neck before moving on to one of the spicy-and-sweet soups or salads. We also recommend the herb-laden duck and lamb curries, as well as a stir-fried noodle dish to anchor the meal.

Pui O is famous for its beautiful beach, but not for its dining scene. This seaside restaurant, however, aims to change that by combining a laid-back surfer’s attitude with a reverence for top-quality cooking. Locally sourced ingredients feature heavily on the menu, which includes house-ground burgers and nachos made with pork wontons instead of tortilla chips. The restaurant also serves regionally brewed ales and cocktails designed to beat the summer heat.

Come to Mian for the Chinese pappardelle—flat egg noodles that are great for holding thick, flavorful sauces. Enjoy these noodles tossed in sweet soy sauce and topped with plum-flavored spareribs and preserved vegetables. The restaurant also serves Taiwanese-style “QQ” noodles, which are made from potato starch and have a springy, al dente bite. If you’re up for it, order a side of crunchy pig’s ears to go with your bowl of noodles.

This old-school cha chaan teng (local café) has plenty of charm, since the decor hasn’t changed much since the ’60s. Although prices have gone up somewhat over time, the food still draws plenty of loyal fans. Try the famous baked-pork-chop rice or enjoy a slice of crispy French toast with a cup of milk tea.

Named after a convenience store that was once at the heart of New York’s Chinatown district, Mott 32 embraces the East-meets-West identity that pervaded early immigrant communities. This is duly reflected in the interior design, which marries Imperial Chinese furnishings with grungy industrial elements. The menu offers classic Cantonese, Beijing, and Sichuan recipes prepared with modern inflections. Expect only the finest ingredients in dishes from barbecued Iberico pork cha siu to crab and caviar xiao long bao dumplings. Be sure to try one of the Asian-inspired cocktails, such as the whisky-based Old Harbor flavored with goji berries and chrysanthemum.

This izakaya offers plate upon plate of yakitori and kushiyaki (Japanese-style skewered and grilled items) in a decidely relaxed atmosphere. The ox tongue is exceptional—succulent, soft, and flavored with just the right amount of salt. Kushiyaki staples, such as chicken wings and shiitake mushrooms, are also excellent. Nightly specials are displayed on a chalkboard. And in true izakaya fashion, Nan Tei offers a well-ranging sake list to accompany the bite-sized noshes. This is a great place for a casual Japanese meal with good food and a couple of drinks.

Head chef Nurdin Topham has made it his mission to bring what he calls "nourishing gastronomy" to Hong Kong. His food—which is heavily influenced by Scandinavian cooking techniques—places emphasis on taste, nutrition, and sustainable eating. Ingredients are sourced from local farms whenever possible and are used in the restaurant’s two tasting menus. Dishes are tweaked regularly to reflect the season’s freshest produce, but dishes like heirloom tomatoes with king crab or Taiyouran egg with whole grains and shiitake mushrooms have become house favorites.

It’s hard to say what’s more impressive at the Grand Hyatt’s Cantonese showpiece—the interior design (two terraced levels boasting an incredible sense of space and motion), or the view over the harbor from the floor-to-ceiling windows. Unlike many harborside establishments, though, you don’t need a window seat to catch the view. And the cuisine is traditional but excellent—order one of the signature barbecued meats and don’t be afraid to splurge on seafood. The restaurant offers a wine-pairing menu and there’s also a knowledgeable sommelier on hand to provide pairing suggestions for specific dishes.

This place flies under the radar, but it does excellent, home-style Italian fare in a sophisticated yet relaxed and inviting environment. The traditional cuisine has won over many homesick Italian expats. The pizzas and pastas are done with respect to classic recipes—the recommended spaghetti mancini is a satisfyingly hearty dish loaded with fresh seafood and a brandy reduction. Starters also hold their own—the beef carpaccio is tender and flavorful, and the other favorite starter, octopus salad, uses dill and olives to bring out its flavors.

Against the romantic backdrop of Hong Kong’s twinkling harbor, this is the top spot in town for oyster lovers. More than 20 varieties are flown in daily and displayed around the horseshoe oyster bar, ready for shucking. The staff cheerfully explains the characteristics of the available mollusks and guides you to ones to suit your taste. Also on the menu is an excellent lobster bisque, as well as clams, mussels, crab, and fish in various preparations. The Dungeness crab cake is another standout, made with sweet and succulently delicious crabmeat. Wine aficionados are also spoiled for choice here, with the extensive wine selection that lines the walls.

Opened by one of Hong Kong’s best-known pastry chefs, this takeaway bakery offers a gorgeous collection of classic and original French-style gâteaux. The most famous creation here is the Rose—an elaborate layer cake decorated with edible chocolate petals. If you don’t want to splurge on this signature creation (or if it sells out by the time you arrive), consider equally tasty treats like the green-tea opera, raspberry napoleon, or lemon tart.

For western-style treats, head to Petite Amanda, opened by model-turned-pastry-chef Amanda Strang. The sweets shop sells traditional French cakes and pastries such as the layered hazelnut-and-chocolate plaisir sucré.

This cozy bistro stands out as a true gem in a neighborhood dominated by quick-bite eateries and cheap food stalls. Diners can choose between the two- or three-course menu, which features a short but solid selection of classic French dishes. Hearty options range from escargot in garlicky butter to beef bourguignon and the traditional apple tarte tatin. Given the quality of the food, prices are extremely reasonable for both lunch and dinner.

From atop the Island Shangri-La Hong Kong, Restaurant Petrus scales the upper Hong Kong heights of prestige, formality, and price. This is one of the city’s few flagship hotel restaurants that has not attempted to reinvent itself as fusion—sometimes traditional French haute cuisine is the way to go.

Opened by the acclaimed Sabatini restaurateur brothers, this small corner of Italy with sponge-painted walls and wooden furnishings has a cult following among those who crave authentic Roman cuisine. Linguine Sabatini, the house specialty, is prepared according to an original recipe in a fresh tomato-and-garlic marinara sauce, served with an array of seafood. For dessert, try the famous homemade tiramisu or the refreshing wild-berry pudding.

This Mid-Levels eatery is known for the high quality of its spicy Sichuan cuisine. The famous Chongqing spicy chicken is heaped with dried red chili peppers for a sensational tingling, mouth-numbing effect. Another unique creation is the homemade silken tofu, which is bathed in a bright-red spicy broth speckled with chunks of whitefish, chopped scallions, and crunchy roasted peanuts. Those in town during the cold winter months should go for the yinyang hot pot—the fiery-hot side dish is perfect for dunking with thin slices of fat-marbled beef and the local favorite, deep-fried fish skin.

This Hokkaido-imported chain offers authentic Japanese ramen. The noodles are thick, glossy, and al dente, but it’s the savory broths that set Santouka apart. The signature shio (salt) broth is delicious, as are the soy sauce- and miso-flavored options. Each bowl is served with slices of fatty chasiu (Japanese roast pork) and kelp, but we recommend adding a Japanese-style poached egg to your order.

Chef and cofounder Olivier Elzer cut his teeth at Pierre Gagnaire and Joël Robuchon’s kitchens before opening his solo venture. The idea is to serve modern French cuisine that pays tribute to seasonal ingredients. Grab one of the bar seats at the chef’s table if you want an unobstructed view of the action in the open kitchen. The menu is designed to be flexible, with dishes available in full or half portions. Standouts include the grilled tuna with five spices and the langoustine risotto venere with masala butter. The restaurant offers a set dinner, but you can also create your own four- to eight-course tasting menu.

If you’re exploring the Sha Tin neighborhood, consider visiting Sha Tin 18 for a pan-Chinese feast. The restaurant is equipped with several open kitchens, each with its own culinary specialty. Northern Chinese dishes are best, and you’ll find a range of homespun noodles and dumplings, but the traditional Peking duck, which is roasted in-house and served as three separate courses, is also excellent. If you’re dropping by for lunch, the extensive dim sum menu should keep you well sated. Save room for dessert, though, because the selection—which includes candied pomelo crème brûlée and pink peppercorn ice cream—is definitely more innovative than your average Chinese eatery.

The seaside village of Shek O, past Stanley, is worth a trip for the large sandy beach and fresh local seafood, and this casual Asian restaurant is an all-time favorite for the quality and variety of food. Come here for simple seaside dining at its best—the menu is extensive, and everything’s good and fresh—but prepare for plastic tables and toilets that are best approached with caution.

Fold-up tables and stools are scattered around this small stall, which specializes in cow offal served with noodles in broth. Tender beef brisket and deep-fried wontons are also popular options.

One of the pioneers of American fast-food-style dining in Hong Kong, Si Sun still looks and feels like an eatery from the swinging '60s. The plastic fixtures have stayed the same over the past few decades, and the menu doesn’t seem to have changed much either. Burgers are geared toward local tastes, and the freshly grilled beef patties are sandwiched between two soft buns and topped with ketchup and mayo. Add cheese or a fried egg and your meal will still be a steal. Si Sun also offers pork and fish fillet burgers, as well as a few rice and noodles dishes.

This outdoor stall has been in operation for well over 30 years and the canopied tables are pretty much always packed from 8 am to 5:30 pm. The iconic dishes here are the instant ramen noodles or beef and macaroni served in a sweet tomato broth, as well as the toasted, crispy buns drizzled with condensed milk.

This is one of the rare dai pai dong food stalls in the area that stays open late into the evening. The menu is pretty extensive, and the home-style stir-fries are particularly good. Chewy calamari in spicy salt is a classic favorite. The adventurous should try the soy-sauce goose intestines.

Inside a luxury residential complex, Spices is a staunch favorite among well-heeled locals in search of relaxed dining. The menu has favorites from throughout Asia, and service is friendly and professional. The prawn-and-green-mango salad and the deep-fried prawn cakes are excellent. Other choices include curries, satays, and stir-fried noodles, but everything here is a good. The indoor dining room, with high ceilings and wooden tables and floors, can get noisy. If the weather permits, reserve a table in the colonial courtyard for the full tropical experience.

The floral interior makes this place look like something out of 1950s Beijing. The Peking duck, however, is a showstopper (it might be the best in town), and you'll see an old-school crowd enjoying it as well as noodles and stir-fried wok meat dishes.

Having found great success in the United Kingdom, restaurateur Alan Yau has returned to his home city with this retro-inspired restaurant concept headed by Australian chef Shane Osborn. The menu combines Osborn’s classical culinary training with seasonal Asian ingredients such as soy dressing and fresh wasabi leaves. Meats are done especially well, and diners tend to wax lyrical about the Sagabuta pork loin, as well as the dry-aged rib eye prepared on the Josper grill. Aside from lunch and dinner, St Betty offers a fantastic weekend brunch and Sunday roast menu.