The 50 best restaurants in Hong Kong

What is it? Leela is a modern Indian restaurant, a collaboration between chef Manav Tuli and Jia Group. 

Why we love it: It's great to see renowned chef Manav in his element, showcasing his love for Indian cuisine. His new venture highlights dishes from ancient India, specifically from the Mauryan Empire (323–185 BC), the largest Indian empire stretching from present-day Myanmar to Afghanistan and Sri Lanka.

Time Out Tip: Chef Manav has refreshed Leela’s menu with new a la carte offerings like kandhari lamb chops, tandoori shenga chutney squid, and a coconut-based Thrissur crab curry.

What is it: An elegant Michelin-starred eatery tucked away in a Grade II historic building within PMQ.

Why we love it: Diners can grab a seat at Louise’s ground floor to enjoy La Terrace – a casual dining experience at affordable prices – or venture upstairs to savour fine dining creations like smoked Basque sardines, Mediterranean Sea red gurnard, or the restaurant’s ever-popular roasted Hong Kong chicken.

Time Out Tip: If the weather holds up, dine on Louise’s patio or terrace to enjoy French fare while basking in the restaurant’s lush surroundings. 

What is it: A restaurant helmed by Singaporean chef Barry Quek that merges European techniques and Asian flavours with superb skill and finesse.

Why we love it: Inspired by the chef’s childhood memories, travels, and work experiences in various parts of the world, the tasting menu is truly impressive, with clever layers of ingredients, textures, and flavours in triumphant combos.

Time Out Tip: If you’ve got room for more food, we recommend ordering Chef Quek’s modern take on asam laksa. His version of the dish sees the Penang classic reinterpreted into a dry noodle dish tossed in a flavourful laksa sauce, topped with a plump grilled abalone. 

What is it?: An intimate French-Japanese eatery tucked above Hart Avenue in Tsim Sha Tsui.

Why we love it: Despite being located in a commercial building within a busy bar area, this unassuming restaurant provides a cosy experience where guests can catch chef Frankie Wong and his team as they work together like a well-oiled machine to churn out sensational French-Japanese fare.

Time Out Tip: Be sure to order the crowd-favourite roasted Three Yellow Chicken served with ikura-topped Hokkaido Nanatsuboshi rice. This dish is served with a rich, silky vin jaune sauce that warrants you licking your plate clean to get every last drop. 

What is it?: A modern izakaya on Gough Street helmed by renowned Japanese chef Shun Sato.

Why we love it: This spot offers a refined menu which fuses Japanese dishes with global flavours and ingredients. Plus, diners can expect to enjoy special dishes that showcase the best of the season.

Time Out Tip: This month, we loved Censu's dishes like the fresh shirako (cod milt)-topped onigiri in abalone dashi, a playfully presented cup udon tossed in spicy sesame sauce, and aburi scallop served with bean thread noodles in an apple vinegar dressing.

What is it: A contemporary Nordic restaurant run by executive chef Jim Löfdahl, who offers a fine dining experience in Sheung Wan. 

Why we love it: There aren’t many eateries in the city that specialise in Nordic cuisine, and Embla’s intimate dining environment makes for an ideal date night venue. 

Time Out Tip: Heighten your dining experience by opting for the restaurant’s Nordic wine pairing, which showcases dynamic wines and spirits from countries like Sweden and Denmark.

What is it: The Hong Kong outpost of Tokyo’s one-Michelin-starred sushi restaurant, Udatsu Sushi.

Why we love it: The chefs put the utmost care into crafting each dish, and they consider their sushi offerings to be works of art that should be appreciated as such. Additionally, Udatsu’s chefs will encourage diners to engage all of their senses during their meal, so they can have a fully immersive omakase experience.

Time Out Tip: This intimate eatery only holds a maximum of 12 customers at once, so be sure to book ahead to dine here.

What is it: Located along Wan Chai’s Ship Street, this cosy yet refined restaurant dishes up quintessential southern Italian flavours.

Why we love it: Chefs Marcello Scognamiglio and Félix De Arriaga Balanzat’s menu is full of hearty Italian creations that are approachable for all palates, making this venue stand out among other eateries in Wan Chai.

Time Out Tip: Aside from signature dishes like tubetti pasta with cuttlefish and squid ragu, be sure to try Trattoria Felino’s pastas exclusively available on specific days through the week such as the weekend mezzi paccheri rigati with seafood ragut and olives.

What is it: An inviting restaurant that dishes up comforting and crowd-pleasing Spanish fare.

Why we love it: Aside from keeping 22 Ships’ signature dishes like uni toast and carabineros, chef Antonio Oviedo has refreshed the restaurant’s menu with new dishes like oyster salpicón or gambas al Ajillo. Don’t forget to pair your meal with the restaurant’s selection of Spanish wines, sangrias, or vermouth.

Time Out Tip: After operating on Ship Street for 12 years, the restaurant left the Wan Chai neighbourhood and has since moved to PMQ in Central.

What is it?: A spacious all-day dining venue located within Tai Kwun led by Italian chef Fabio Bardi.

Why we love it: Here, customers can enjoy a casual bite at affordable prices. Plus, this is the perfect place to rest your feet after wandering around the Central neighbourhood.

Time Out Tip: Tozzo’s signature maritozzo buns come in both sweet and savoury options. Our personal favourite variations of these pillow-soft buns are the chocolate cream-filled maritozzo dunked in dark chocolate and the lobster salad maritozzo. 

What is it? Belon is a Michelin-starred French restaurant located in an elegant space on the lower side of Elgin Street.

Why we love it: Diners can expect to enjoy chef de cuisine Jacob Zuidervliet’s seasonal modern French plates, such as sugarcane smoked Pekin duck served with sakura or bonito with fruit tomato and shiso.

Time Out Tip: The restaurant’s signage is so discreet that you may find yourself walking back and forth a few times, so just remember to look up as it’s just above Ho Lee Fook.

What is it: A modern Cantonese eatery helmed by chef Siu Hin-chi of the two-Michelin-starred Ying Jee Club and talented young chef Oliver Li.

Why we love it: The two chefs fuse their abundant culinary experience to create dishes that showcase both traditional Chinese flavours and innovation.

Time Out Tip: For a show-stopping entrée, pre-order the abalone and Miyazaki Wagyu pithivier, a modern and Western interpretation of the classic Cantonese dish, Buddha Jumps Over the Wall.

What is it? Michelin-starred Andō offers a distinctive Spanish-Japanese cuisine. This unique blend is crafted by Argentinian chef Agustin Ferrando Balbi, who merges his Spanish roots with Japanese experiences. This year, the restaurant debuted on  Asia’s 50 Best Restaurants list.  

Why we love it: The restaurant takes diners on a journey through dishes that evoke a sense of nostalgia and unknown familiarity. 

Time Out Tip: One of our favourite courses at Ando is Sin Lola, a caldoso rice dish which pays homage to chef Balbi’s grandma.

What is it: The second phase of Black Sheep Restaurant’s The Magistracy revitalisation, sees the opening of the opulent Indian restaurant Prince and the Peacock. Helmed by chef Palash Mitra from New Punjab Club, this eatery presents modern interpretations of regional dishes inspired by the royal kitchens of the princely states of India. 

Why we love it: With meticulous decor curation, elegant service, and top-notch hospitality, you'd be surprised to find their offerings in an approachable price range for a venue in Tai Kwun. Dish prices range from $38 to $238, and servings are generous for sharing.  

Time Out Tip: Don’t forget to swing by Jack’s Racquet Room next door for a casual drink after your meal. 

What is it?: A Michelin Bib Gourmand pizzeria specialising in Neapolitan-style pizzas

Why we love it: Head chef Gavino Pilo and his team churn out authentic handcrafted pizzas that are baked to perfection with a crisp and lightly charred crust.

Time Out Tip: We’ve got a soft spot for their pizza portafoglio, or wallet pizzas. Unlike your average pizza, these portable pies come folded, which makes them ideal for a meal on the go.

What is it: Located on Upper Station Street in Sheung Wan, Racines is a Michelin-starred casual French fine dining eatery led by chef Romain Dupeyre. 

Why we love it: The dishes at Racines are crafted using seasonal ingredients and rooted in traditional recipes from Southern France. Classic recipes are given a modern twist and influenced by global flavours, drawing from chef Dupeyre's extensive culinary experiences.   

Time Out Tip: For an intimate dining experience, grab a seat by Racine’s kitchen counter to watch chef Dupeyre and his team as they meticulously craft their French fare.

What is it? Mono, helmed by Venezuelan chef Ricardo Chaneton, previously of Mirazur in France and Petrus in Hong Kong, delivers a reinterpretation of Latin American cuisine presented with French technique. 

Why we love it: Chef Ricardo skillfully crafts contemporary versions of South American flavours finessed with the elegance of French cuisine while respecting traditions. Dishes here will bring comfort and nostalgia to those familiar with Latin American flavours and inspire a discovery of something new.

Time Out Tip: If you want to enjoy some of Mono’s dishes at home, diners can visit Mono’s online shop to purchase their signature sourdough loaves or alfajores biscuits.

What is it? The restaurant is a collaboration between renowned chef David Toutain (acclaimed for his Michelin-starred Paris restaurant) and ZS Hospitality Group. This year, the restaurant acquired its first Michelin Star and Green Star in the 16th edition of the Hong Kong and Macau Guide. 

Why we love it: The restaurant seamlessly blends the timeless elegance of French cuisine with modernist and avant-garde techniques, resulting in innovative and playful dishes that highlight locally sourced ingredients. Think refined yet rustic, with a thoughtful presentation that mirrors the natural surroundings of the ingredients.  

Time Out tip: Feuille changes its menu seasonally, so it’s best that you call the restaurant or check its website ahead of your visit for the latest offerings.

What is it? Regent Hong Kong's reopening brought back The Steak House, returning with classic menu items and refreshing new dishes. 

Why we love it: The establishment places a strong emphasis on sourcing premium ingredients – especially when it comes to cuts of meat, which come from some of the world’s most famous farms, including Uruguay’s Metzger Frères, Spain’s El Capricho, Japan’s Toriyama, and Australia’s Mayura. 

Time Out Tip: Remember to save some room for dessert so you can try their crowd-pleasing chocolate fondant or baked Alaska – a delightful mix of cake, ice cream, and meringue.

What is it? Tate Dining Room, led by chef-owner Vicky Lau, is a restaurant that blends Chinese cuisine with French finesse in an avant-garde fashion served in a refined yet relaxed atmosphere.

Why we love it: Tate’s elegant and intimate atmosphere appeals as much to the sophisticated as it does to the adventurous eater. 

Time Out Tip: Don’t forget to opt for the restaurant’s sake, wine, and tea program to heighten your dining experience.

What is it: Cristal Room is a sophisticated French fine dining restaurant created through a collaboration between French celebrity chef Anne-Sophie Pic and luxury crystal house Baccarat. Situated on the 44th floor of Forty-Five, it offers a luxurious setting designed by the prestigious architecture and interior design studio Gilles et Boissier.

Why we love it: With its stunning panoramic view of Hong Kong's Victoria Harbour, Cristal Room offers a unique combination of a high-end dining experience and breathtaking scenery. The restaurant earned a prestigious Michelin Star within five months of its opening, showcasing the exceptional quality and creativity of its culinary offerings.

Time Out Tip: Pair your meal with wine; they offer a great selection of Champagne and biodynamic wines, with a large portion available per glass. 

What is it? Located in the St. Regis Hotel, L'Envol serves up high-end contemporary French dishes in an exquisite setting. The restaurant brings Michelin firepower, too, as it's helmed by Olivier Elzer, formerly of L'Atelier de Joël Robuchon and various Michelin-starred restaurants across France and Hong Kong. 

Why we love it: L'Envol is the best place to experience French haute cuisine in the city. A table here is always an elegant affair, complete with impeccable service from their knowledgeable staff and sommeliers led by chef Elzer.

Time Out Tip: Must-try dishes include their signature Hokkaido sea urchin starter served in a caviar box that you can scoop up with a mother-of-pearl caviar spoon. Don't leave without having a few bites of cheese from their trolley and savouring the petit fours to end your meal.  

What is it? An ingredient-driven Cantonese restaurant that offers the authentic flavour of Chinese food, thanks to high-quality products, in a beautifully light and delicate cuisine.

Why we love it: Recognized as one of the world's and Asia's best restaurants, in addition to holding a Michelin-star, chef-owner Danny Yip was recently honoured with the Icon Award at the latest Asia's 50 Best Restaurants ceremony. Despite over a decade since its opening, the restaurant maintains its popularity. 

Time Out tip: If there's one thing you must try, go for the old-time favourite – the steamed whole flower crab in aged Shaoxing rice wine and chicken oil served on top of flat rice noodles. 

What is it? Acclaimed chef Hideaki Sato’s three Michelin-starred fine dining restaurant centred on melding French techniques with Asian ingredients.

Why we love it: Ta Vie is about sampling a fantastic harmony of flavours that have the power to whisk you away to nostalgic childhood memories, whether it's a walk in the countryside or a gathering for a perfect Sunday roast.

Time Out Tip: Ta Vie regularly updates its menu based on seasonal ingredients, so don’t forget to check the restaurant’s Instagram for the latest offerings available.

What is it? T'ang Court is The Langham's legendary three-Michelin-starred restaurant named after the Golden Age in Chinese history, the T'ang Dynasty.  

Why we love it: Helmed by executive chef Wong Chi Fai, the restaurant serves authentic Cantonese cuisine using only top-tier seasonal ingredients. The extensive menu includes an exquisite dim sum selection and signature dishes like stir-fried lobster with spring onions and shallots and baked stuffed crab shell, and the more expensive bird's nests and abalones. 

Time Out Tip: Try T'ang Court's tasting menu to savour high-quality Cantonese classics, such as braised whole abalone with sea cucumber and baked stuffed crab shell with crab meat.

What is it? Chef-owner Vicky Cheng’s second venture – located just below his Michelin-starred restaurant VEA – puts a modern spin on the eight great Chinese cuisines. This year, the restaurant soared 32 spots in Asia’s 50 Best Restaurants 2024 rankings, securing an impressive fifth place on the list. 

Why we love it: Wing presents a reimagined take on Chinese classics and offers a well-balanced sensory experience with understated elegance.

Time Out Tip: This is one of the toughest tables to book in Hong Kong. Be sure to plan your visit and book at least weeks in advance to secure a seat.

What is it? It is The Landmark Mandarin Oriental's contemporary restaurant led by renowned chef Richard Ekkebus. 

Why we love it: Thanks to chef Richard Ekkebus' vision to bring a more progressive cuisine to the forefront, Amber benefits from an innovative menu that is not confined to labels of cuisine and instead celebrates sustainability, produce, flavour and masterful execution. 

Time Out Tip: Perfect for business lunches, intimate dinners and special occasions, Amber is the restaurant to be and be seen.

What is it? The three Michelin-starred French restaurant at the Four Seasons Hotel Hong Kong. 

Why we love it: Chef Guillaume Galliot immerses guests in French gastronomy, using the finest ingredients to craft the most alluring flavours on each plate. Guests can savour a fine meal paired with wines while enjoying impressive harbour views.

Time Out Tip: Head to the Caprice Bar to sip on expertly crafted cocktails or indulge in an after-meal digestif accompanied by a charcuterie board featuring French artisanal cheeses.

What is it: Sushi Shikon, located on the seventh floor of the Landmark Mandarin Oriental, is Hong Kong’s first three-Michelin-starred sushi restaurant.

Why we love it: The team at Sushi Shikon excels in creating culinary magic using fresh, high-end ingredients sourced from Japan. Apart from its exceptional food quality, the two-hour meals served at an intimate eight-seat Hinoki counter provide guests with an up-close interaction with the sushi chef.

Time Out Tip: It's hard to secure a seat here, so advance reservations are essential. For group dining, the venue also offers an intimate six-seater private room. 

What is it? Helmed by renowned chef Umberto Bombana, 8 ½ Otto e Mezzo Bombana is the first and only three-Michelin-starred Italian restaurant outside of Italy since 2012. 

Why we love it: Dubbed the 'king of truffles', chef Umberto Bombana whips up rustic, truffle-laden Italian dishes while embodying the essence of Italian hospitality through his venues' exceptional service.

Time Out Tip: Voted best restaurant bar in the Time Out Bar Awards 2020, 8½ Otto e Mezzo Bombana is also known for its drinks as much as its food. Enjoy a pre-dinner cocktail or nightcap to complete your evening. 

What is it? Forum is a celebrated three-Michelin-starred Chinese restaurant founded by the city's 'Abalone King' Yeung Koon-yat. 

Why we love it: The restaurant puts a luxurious twist on traditional Cantonese cuisine serving a menu of dishes with abalone as the star. The kitchen is helmed by executive chef Adam Wong, and he continues to expand the restaurant's repertoire by collaborating with renowned chefs and brands. 

Time Out tip: While the restaurant's Ah Yat Abalone dish, named after its founder, remains its iconic signature dish, other noteworthy items on the menu are the sweet and tender braised ox tail and the tender and juicy, crispy fried chicken made with their daily freshly delivered poultry.  

What is it? Much like the original in London, renowned British chef Simon Rogan brings his celebrated sustainable cuisine to Hong Kong in the form of Roganic. 

Why we love it: A farm-to-table destination in its own right, Hong Kong's Roganic is made for urban-dwellers who are in need of a more refreshing and less stiff approach to dining. The tasting menus, both long and short, always impress with seasonal and signature dishes. 

Time Out Tip: After undergoing renovations since September, Roganic is set to reopen in January in Lee Gardens, stay tuned to our page for more updates.

What is it? Aulis is Simon Rogan's 12-seater chef's table in Hong Kong. Mirroring Aulis in Cartmel and London, the restaurant champions the farm-to-fork movement, spotlighting produce from the finest farmers and suppliers in Hong Kong and the region. 

Why we love it: Watching the chefs prepare dishes with high-precision tweezers is entertainment in itself. Everything on the tasting menu is unique and skillfully crafted and rethinks the conventions of fine dining. 

Time Out Tip: For the time being, Aulis is temporarily closed. Don’t panic, the chef’s table restaurant will reopen in a new location by early 2025, so stay tuned for updates from us.

What is it? The world's first Michelin-starred Punjabi restaurant. It offers simple, rustic dishes reflecting the Punjab region's humble agrarian roots.   

Why we love it: The delicious food and well-thought-out designs – from the plush leather banquettes, intricately detailed walls with quirky artworks, the gin trolley, and the turbaned man in a military uniform greeting you by the door – make you feel like you are stepping into a different time and place.  

Time Out Tip: Be sure to order the restaurant’s crowd favourites like spiced mutton keema pau, tandoori Spanish cardinal prawns topped with pistachio butter, or tandoori cobia with smoked tomato chutney.

What is it? Chaat serves up a fresh take on classic Indian street food and elevates favourites drawn from various colourful flavours, transporting you all across India.

Why we love it: Since its opening, it has been one of the city's toughest tables to book, but Chaat’s warm and lively atmosphere, combined with stunning cross-harbour views and exceptionally well-executed dishes, is worth the hassle of getting a reservation. 

Time Out Tip: Reservations for Chaat will open on the first day of each month at 10am through phone and online.

What is it? As the name suggests, the restaurant serves tongue-tingling Sichuan cuisine with a menu consulted on by Chinese food historian Fuchsia Dunlop, whom you may recognise from Netflix’s hit food series Ugly Delicious.

Why we love it: Grand Majestic Sichuan’s swanky supper club interior is full of nostalgic glamour. Think velvet booths, plush carpets and gorgeous wallpaper, but the kitchen, helmed by chef Theign Phan, also impresses.

Time Out Tip: Try chef Phan’s latest à la carte additions to the Sichuan restaurant’s menu, such as Jade Tiger Abalone and Wagyu Beef Tongue, or elevated home-style dishes like twice-cooked pork belly.

What is it? It is chef Mingoo Kang's – the chef behind two Michelin-starred Mingles in Seoul – first venture outside of his native Korea, bringing the essence of refined Korean cuisine to Hong Kong.

Why we love it: Hansik Goo is a window to the diverse Korean culinary culture. It offers a well-designed tasting menu with bold, creative renditions of traditional Korean dishes. 

Time Out tip: Feeling peckish past dinner? Visit Hansik Goo on Tuesdays to Sundays to order late-night bites like Korean fried chicken, grilled gochujang pork belly, as well as soju and makgeolli.

What is it? The first branch of chef Hiroki Nakanoue's two-Michelin starred Sushiyoshi outside Japan. 

Why we love it: Chef-owner Nakanoue Hiroki is far from your typical Japanese sushi chef. Not only does he sport vibrant and ever-changing hair, ranging from pink to blue, but he also takes a creative approach to his culinary creations. Seamlessly blending Western ingredients and techniques with traditional Japanese cooking, he offers diners a sushi experience that is both playful and exciting.

Time Out tip: If chef Hiroki's in town, don't miss the opportunity to try his omakase menu, which promises showstopping creations served directly from the counter.

What is it?: Fireside is an open-fire dining restaurant that specialises in open-flame grilling and showcases the flavour and complexity of each ingredient.

Why we love it: As one of two steakhouses in Hong Kong that were named in the World’s 101 Best Steak Restaurants list for 2024, this sleek and modern dining venue provides an extensive range of premium meats that’ll satisfy any steak snob.

Time Out tip: Save room for Fireside’s burnt milk ice cream served with cocoa caramel and salted brown butter cream, which has a delightful smokiness and ties the whole meal together.

What is it: Auor is Singaporean chef Edward Voon’s fine dining restaurant which serves contemporary Asian flavours fused with French culinary techniques. 

Why we love it: The restaurant is deeply rooted in Voon’s journey in gastronomy and in life, and it is his way of sharing a piece of himself with his patrons.  

Time Out Tip: Drop by during lunch to experience The Laksa Club, where chef Voon whips up comforting dishes like Singaporean laksa and Hainanese chicken rice. Alternatively, guests can savour creations like mud crab au gratin or Auor’s signature pigeon with black garlic and Shaoxing wine jus during dinner. 

What is it? The two-Michelin-starred Chinese restaurant Yan Toh Heen changed its name to Lai Ching Heen in time for the reopening of the revamped Regent Hong Kong. 

Why we love it: While a lot has been changing in its surroundings, including its recent renovation, the people behind Lai Ching Heen's exquisite Cantonese cuisine have remained through the years, maintaining consistency in quality and service.

Time Out tip: Enjoy delicious Cantonese dishes paired with specialty teas selected and prepared by Lai Ching Heen’s very own tea sommelier. 

What is it? Tin Lung Heen is The Ritz-Carlton, Hong Kong's sky-high two Michelin-starred Chinese restaurant helmed by chef Paul Lau, an expert in Cantonese cuisine. 

Why do we love it? It's the place to enjoy refined dim sum while being up in the clouds. Chef Lau masterfully blends traditional and contemporary techniques, creating dishes with a deep respect for Cantonese cuisine and fresh produce.

Time Out tip: Don’t leave without trying incredible dim sum creations like the pan-fried turnip cake with XO chilli sauce or baked abalone puff with roasted goose and dried bonito.

What is it? Black Sheep Restaurants' latest opening in the newly revived The Magistracy in Tai Kwun. Magistracy Dining Room showcases European cuisine inspired by timeless London restaurants. 

Why we love it: The venue transports you to a stately British home that feels like a slice of a bygone era. Complete with crisp white cloth table linens, candelabras, and elegant white crockery, the place exudes a romantic charm perfect for intimate date nights and celebrations. 

Time Out Tip: For group dining occasions, book ahead to dine at the restaurant’s mezzanine floor while overlooking the grandiose dining room, or reserve the Ruby Room to enjoy a cosy dining environment with its own small terrace for privacy.

What is it? Ming Pavilion is Island Shangri-La's poolside Chinese restaurant offering Hokkien cuisine. 

Why we love it: It's a refreshing new restaurant with a poolside view that brings new life to traditional dishes from the Fujian province by incorporating modern culinary techniques.

Time Out Tip: This season, the head chef Lam Yeung has refreshed the restaurant’s menu to showcase Fujian’s culinary traditions with plates such as Australian rock lobster tossed in red wine lees, Futian Hetian chicken drizzled in spring onion sauce, and Japanese squid poached in premium soy sauce.

What is it? Ho Lee Fook opened in 2014 and gained great popularity over the years for its innovative fusion offering rooted in traditional Cantonese cuisine. In 2021, Ho Lee Fook revamped and introduced a new look and a new chef, ArChan Chan.

Why we love it: The dining room's retro fun interior, pumping music, and cool vibe provide an excellent atmosphere for casual dining and delightful celebrations. Chef ArChan's kitchen always pushes the boundaries of Chinese cuisine, serving deliciously innovative dishes yet still honouring heritage.  

Time Out Tip: Grab your friends and visit Ho Lee Fook on every first and third Sunday of the month to catch Good Fortune Club, the restaurant’s boozy dim sum brunch experience.

What is it? Hong Kong Cuisine 1983, led by executive Silas Li, is an upscale Cantonese restaurant that presents authentic tastes and flavours of local dishes. 

Why we love it: With decades of experience working in fine dining restaurants, plus endless creativity, executive Silas Li and his team serve up quality and well-presented dim sum and other Cantonese dishes. 

Time Out Tip: Vegetarian diners can savour chef Li’s creative plates like Japanese konjac with agaricus blazei mushroom cream sauce or lily flower root mousse with shaved truffles.

What is it? Estro – meaning inspiration in Italian – is focused on Neapolitan cuisine but it's not all spaghetti and pizza here. The restaurant is helmed by Naples-born chef Antimo Maria Merone who has created a fascinating menu directed by his own memories and influenced by Italian history.

Why we love it: The dining experience here feels like a different world. First, the André Fu designed interior reels you in with its Naples-inspired aesthetic nuanced with old-world charm. Then the food, primed with chef's clever interpretations, takes you on a sentimental journey that is full of robust flavours. 

Time Out Tip: Aside from its six-course Essentials and eight-course Extended chef’s tasting menus, Estro has also just launched an à la carte menu to mix and match between appetisers, pastas, and entrées. 

What is it? Mora is a soy-inspired French-Chinese restaurant located in Sheung Wan helmed by chef Vicky Lau of two Michelin-starred Tate Dining Room together with co-founder Romain Hertebreau and head chef Fai Choi. In addition to earning one Michelin star, Chef Fai Choi of Mora was honoured with the Michelin Young Chef award.

Why we love it: Starring the soybean, which is considered a pillar of Asian cuisine and culture, Mora celebrates this unassuming ingredient in a surprising amount of ways. Expect to be wowed by the many forms, textures and flavours of soy and never look back.

Time Out Tip: Try Mora's Characters of Soy menu, available as a five-course lunch ($580) with dishes like bean curd tartlet with soy ricotta; or as a six-course dinner ($980) with evening-exclusive dishes like creamy tofu with razor clam and avocado. 

What is it? A Piedmont restaurant, helmed by young Asti-born chef Romeo Morelli, that prides itself on serving top-notch, authentic Piedmont cuisine using fresh ingredients sourced from the region. 

Why we love it: There are a lot of Italian restaurants in Hong Kong, but Castellana's Piedmontese dishes can drift you away to the hilly region in northwestern Italy, where the scents of white truffles and earthy mushroom risotto fill the air. 

Time Out tip: This winter, Castellana uses coveted Alba white truffles sourced directly from Piedmont to create exclusive dishes such as stuffed ravioli or homemade angel hair pasta.

What is it? Vicky Cheng, the visionary chef that puts Chinese-French cuisine to work, is the V in VEA (while celebrated Hong Kong bartender Antonio Lai is the A). The restaurant offers a distinct cuisine that aims to shine a light on Chinese cuisine created with French technique and execution.

Why we love it: Food-wise, there are tasting menus with six or eight courses that change regularly with the seasons. Signatures that do stay on the menu include a sea cucumber with kuruma prawn and fish maw with caviar and quinoa. What seems like odd pairings, is actually extremely well thought out. All the flavours are fine-tuned with finesse, and there's a sense of Hong Kong cuisine in every offering.

Time Out Tip: A vegetarian version of the menu is also available upon request, but menus can change without prior notification so make sure to let your dietary requirements known beforehand.