209 Best Restaurants in Hong Kong, China

Chiu Chow cuisine is known for its delicate flavors, with light seasoning that showcases fresh ingredients, and this elegant restaurant is one of the top spots in Hong Kong to try it. An institution that's been around for more than 50 years, it serves both traditional Chiu Chow dishes and more modern creations; must-orders include the cold crab and marinated goose. There are a few outlets across the territory, but this is the flagship.

Opened by one of Hong Kong’s best-known pastry chefs, this takeaway bakery offers a gorgeous collection of French-style pastries and gâteaux (layered cakes). The most famous creation here is the Rose—an elaborate layered 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 eye-catching Green Apple dessert.

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 croissants to caneles, Plumcot makes all manner of pastries—and very well. This is one of Hong Kong's most popular patisseries and sells out nearly every day, so go early if you want a bite. The artisanal ice creams in experimental flavors like blue cheese are worth a try, too. On weekends, look out for seasonal bakes like bear claws filled with vanilla custard, and brioche smeared with homemade jam. 

Refurbished in 2024, this old-school municipal food hall is packed to the rafters with vendors hawking various affordable eats, from Chinese noodles and dumplings to cheap Thai, Indian, Vietnamese, and even Italian fare. You first order from your chosen kitchen then find a spot at the plastic chairs and tables, which you might be expected to share with other diners at busy periods. It's a delightful back-to-basics canteen experience.

This quirky ramen shop lined with loud anime posters and drawings offers outstanding tsukemen (dipping ramen) for lunch until 4:30 pm, after which it switches to soup ramen. Customers are given a little paper to note down their ramen preferences, from the type of ramen, soup intensity level, amount of ramen noodles, and toppings.

From atop the Island Shangri-La Hong Kong, Petrus scales the upper Hong Kong heights of prestige, formality, and price. Luxe French fare is served in a clubby dining room decked out with heavy curtains and glittering chandeliers—this may be one for the dealmakers.

Behind an unmarked door is this ultraslick izakaya-style restaurant, where diners perch along the counter ordering mouthwatering sharing dishes like grilled seafood and meat skewers, seasonal sashimi, and artfully assembled salads. With only 14 seats lining the bar, it's a hip, sociable hangout. Walk-ins are accepted; reservations are taken up to 14 days in advance.

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 Italian cuisine. Linguine Sabatini, the house specialty, is their take on linguine al frutti di mare. During white truffle season, the restaurant also offers an extensive white truffle menu. 

Feast on diverse Thai street food at this warehouse-chic branch of a Wan Chai stalwart. Popular dishes include Pad Thai with tiger prawns, crab-meat fried rice, and a chef’s-kiss rendition of Chiang Mai’s famous khao soi noodles that are brim full of spicy-sweet, aromatic goodness. Finish up with fresh coconut ice-cream sprinkled with toasted peanuts. Reservations aren't accepted, so be prepared to wait.

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.

A Wan Chai institution, this old faithful spot has churned out Cantonese classics like its signature salt-baked chicken since 1976. It started off as a dai pai dong—street-food stall—but moved into a shop space in the 1980s when the government began closing these stalls to make way for the MTR. These days it occupies a cavernous hall on the third floor of a quiet building. This is where to go for reliably good food when you don't have a reservation—no matter how busy things get, there always seems to be room for one more table.

This Hokkaido-imported chain offers authentic Japanese ramen, with thick, glossy, and al dente noodles and savory broths. 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 Sha Tin and aren't opposed to dining at a hotel, 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 preserved beancurd cheesecake and plum sherbet—is definitely more innovative than just about any other in the New Territories.

For the best Japanese kakigori (shaved ice dessert), head to Shari Shari where ice is imported from Japan and shaved in-store into airy, flakey pieces. The snowflake-textured shaved ice is then mixed or topped with a range of delicious flavors, such as Earl Grey, pistachio, tiramisu, and mango.

One for adventurous eaters, this casual restaurant is known for its snake soup, which is believed to boost immunity and improve joint health. But there are tamer, equally tasty dishes, too, if you chicken out while ordering. The shelves are lined with jars of Chinese herbs and reptile parts that showcase what you're eating.

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 here since the 1970s and the canopied tables are pretty much always packed from 8 am to 3:30 pm. The iconic dishes 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. Cheap and cheerful, the seafood-centric menu is nevertheless pretty extensive. You can't go wrong with an order of salt-and-pepper squid and a cold bottle of Blue Girl beer.

Inside a luxury residential complex, Spices is a staunch favorite among well-heeled locals in search of relaxed dining. The menu leans toward Thai, Malaysian, and Vietnamese, with a good choice of curries, satays, salads, and stir-fried noodles. If the weather permits, reserve a table in the colonial courtyard.

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.

Hullett House—the former marine police headquarters turned into a boutique hotel—was designed with maxed-out luxury in mind, so it’s to be expected that its signature fine-dining French restaurant would be a no-expenses-spared venture. The restaurant is decked out in colonial era–inspired duds, complete with chandeliers and comfy leather sofas. But while the decor pays homage to days gone by, the cuisine is modern, creative, and totally inspired. Guests can look forward to dishes such as tomatoes served eight ways with black garlic, basil, and olive-oil “caviar.” Two tasting menus (four or six courses) are available for those who want the full St. George experience.

This restaurant, with its lively, informal atmosphere and gleaming harbor views, serves one of the best steaks in the city. You can choose from among 10 steak knives and more than a dozen mustards and rock salts—gimmicky, but fun—but the main event is the perfectly cooked, char-grilled meats. The selection is extensive, including wagyu from Japan, herb-crusted tenderloin from Argentina, the restaurant's own dry-aged beef, and other delicious cuts flown in from the United States—and all of it is lovingly seared on the grill. There isn’t a jacket-and-tie policy, but note that shorts, sleeveless shirts, and open shoes are not allowed for gentlemen.

Tucked away on a quiet street across from the famed Blue House, Stone Nullah Tavern serves new American cuisine that revolves around locally sourced ingredients. The menu changes regularly, but you’ll always find unabashedly hearty offerings such as cheddar mac and cheese and the notorious "fat kid cake" (essentially four desserts mixed into one). Adventurous diners will enjoy the wide selection of offal-centric dishes, including crispy pig’s head, tripe “fries,” and chicken liver dip served with homemade potato chips.

Dim sum joints don’t get more local than this Kennedy Town institution, which starts service at 3 am every day. From the juicy, taut har gow (crystal shrimp dumplings) to the sweet and sour fried spareribs, everything is prepared by hand. English menus are pinned to the walls, or you can simply point at steamers of tasty tidbits as they pass through the dining room. Diners choose and prepare their own tea at a counter, and a mandatory \"tea charge\" per person is added to the bill.