The 31 best restaurants in Sheung Wan

An Choi in Sheung Wan offers a dining experience that is as close to eating along the streets of Vietnam as it gets. This Vietnamese eatery has a bright yellow exterior and a down-to-earth atmosphere with steel tables and plastic chairs – and most importantly, authentic dishes that’ll keep you coming back for more. Menu highlights here include their daily special noodles like bún bò Huế, crusty bánh mí baked in-house, snails baked in butter, and gỏi cuốn summer rolls stuffed with your choice of fillings.

Located on Gough Street, Bedu is a Middle Eastern restaurant from the Meraki group, the team behind the Brazilian-Japanese restaurant Uma Nota. The restaurant has a cosy and intimate ambience, perfect for a romantic evening or a friendly get-together with loved ones. Inspired by the nomadic journey of Bedouin tribes from North Africa and the Middle East, the menu features an array of flavorful sharing plates imbued with exotic spices, complemented by handcrafted cocktails and mocktails.  

For casual dining with a fun atmosphere, head to Call Me Al. Named after the famous song You Can Call Me Al by Paul Simon and created by mixologists and real-life partners Beckaly Franks (The Pontiac) and Ezra Star (Mostly Harmless), the venue is one of the latest openings in the neighbourhood. The restobar offers comfort food with American and European influences, including dishes like Polmard beef tartare, spicy rigatoni, grilled Norwegian salmon, and confit French duck leg. Guests can order refreshing takes on classic drinks from the bar like the gin-based Call Me Betty and the frothy Calvados-based Conversations with Chevy. 

Censu is an intimate Japanese restaurant and independent venture helmed by chef Shun Sato, formerly of Fukuro. The eatery is inspired by the traditional izakaya-style cooking of Sato’s father, but Censu itself is not an izakaya and offers a more refined menu fusing Japanese dishes with flavours and ingredients from Thailand, Singapore, and Spain, among others. Their menu, complete with craft cocktails, rotates a series of specials to showcase the best of the season. 

If you like punchy Thai flavours, indulge in dishes from Thailand's northeastern Issan province, including eye watering larps and som tums. Packed with plenty of spice and incredibly flavourful, order your pick of chicken or fish and fried rice accompanied by a creative cocktail with a Thai twist. It’s like you’re not in Hong Kong anymore.

If you haven't heard of El Vaso De Oro, now is the time to discover this neighbourhood Spanish restaurant on Sai Street. This humble Spanish eatery has become a favourite spot in the area. Led by chef Carlos Salvador Asensio, the restaurant serves classic and hearty Spanish dishes that are perfect for a casual lunch or dinner.  

Helmed by executive chef Jim Löfdahl, Embla serves a contemporary Nordic fine dining experience that's inspired by new Nordic Cuisine, a culinary movement that heavily focuses on using local natural & seasonal produce. Expect to enjoy seasonally-driven menus and an excellent wine programme when dining here. 

Enishi offers a unique teppanyaki experience created by its three talented chefs, Shun Sato, Toru Takano, and Ami Hamasaki. The restaurant offers a variety of Japanese dishes from its a la carte menu such as katsu sandos and snow crab miso udon, as well as teppanyaki set menus and omakase courses of varying lengths. When it comes to their omakase courses, diners can expect to enjoy premium sashimi, gyoza, seafood appetisers, teppanyaki-grilled A5 Wagyu, and plenty more.

Renowned chef David Toutain, known for his eponymous Michelin-starred Paris restaurant, has set up shop in Hong Kong in partnership with ZS Hospitality Group, the company behind Michelin-starred establishments Hansik Goo, Whey, and Ying Jee Club. 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.  

Shiya Goshima’s minimal restaurant serves sake like you’ve never tasted it before. Goshi-san (as he’s affectionately known) is passionate and animated and talks about sake with a twinkle in his eye. The restaurant serves a prix fixe menu with masterfully prepared dishes, each a perfect complement to the sake you’re drinking.  

The lines outside this shop don’t lie. Kau Kee is synonymous with a bowl of that classic local dish: braised beef flank noodle soup. Have it with beef broth or curry stock. Don’t expect polite service, and you can only hope to leave the venue with a clean shirt. Orders are wallet-friendly, though, an increasing rarity in this part of Hong Kong Island. 

Hansik Goo is a sister restaurant of Whey under the ZS Hospitality Group. It presents refined Korean cuisine crafted by chef Mingoo Kang – the chef behind two Michelin-starred Mingles in Seoul. Dishes here come with a fresh perspective towards Korean food but are rooted in the cuisine's cultural heritage and traditions. The restaurant also focuses on Korean alcohol, with its very own Korean master Sommelier, Mr Kim Kyung-moon, who has curated a beverage list and pairing menus to complement the cuisine.

When Julien Royer announced his intentions to open his first venue outside of Singapore in Hong Kong, fresh off his flagship restaurant Odette being crowned Asia’s best in early 2019, he promised a more down-to-earth experience. The restaurant pays homage to his upbringing and heritage recipes from his family's farm in Cantal, France. Dining at Louise is like being welcomed into a family member's opulent home in French Indochina. The food is hearty, the wine list extensive, and the design, created by architect André Fu, is subtropical, elegant, and playful. Additionally, this restaurant provides two separate dining experiences under one roof. Find affordable and casual French fare served on the ground floor or head upstairs for an elegant dining experience. 

Though everyone enjoys classic dim sum, there’s something exciting about trying contemporary twists that take dumplings and buns to a new level. Man Mo is a fusion dim sum place that is truly creative in transforming Cantonese cuisines into something really artsy. Formerly located at 40 Upper Lascar Row in Sheung Wan, Man Mo moved to a bigger location on Hollywood Road. Our favourites and the most impressive ones are, of course, the foie gras xiao long bao, truffle brie dumpling, tom yum xiao long bao and the burger bun. If you’re looking for a little bit more than dim sum, try the kung fu crème brûlée too.

Mora, located on Upper Lascar Row, is another of chef Vicky Lau’s elegant restaurants. The venue presents dishes featuring soy-based ingredients in a la carte and set lunch and dinner menus that can be paired with sustainable French wines and sakes. For those who are adventurous with food and are fans of soy, book a table here and discover the many unique ways soy can be used as an ingredient.  

Tucked away on Upper Station Street is Nissa la Bella, a casual French bistro that celebrates Niçoise and Mediterranean cuisine. The restaurant is separated into a wine bar area that's suitable for casual drinks and nibbles; and a roomy dining space for full meals. Nissa la Bella's  menu features plenty of regional dishes and specialities, such as Pissaladière – a caramelised onion with olives and anchovy focaccial; escargot with garlic butter; duck breast in red wine sauce with homemade ratatouille; monkfish with aioli, and many more. Be sure to leave room for their delectable desserts, such as pavlova with fruit coulis, and mini lemon tarts with caramelised meringue.

If you're craving for Spanish cuisine, look no further than Pica Pica. This tapas joint is all about sharing, with a menu designed for family-style enjoyment. Pica Pica takes a modern approach to traditional Spanish cooking and uses only the best ingredients to create delicious tapas. Grab a seat and dig into some of their signature dishes, including the black paella rice and seafood tapas like Ajillo prawns and Octopus Galician style on potato.

In Hong Kong, wet markets often house no-frills food halls that serve various delicious, and affordable food that won’t burn a hole in your wallet. This snug market in Sheung Wan in particular serves a range of top-notch international cuisine. ABC Kitchen specialises in Hong Kong-style Italian dining and changes its menu every four or five months. Best to visit at dinnertime. Think white wine paired with foie gras, fresh oysters, and smoked pigeon. For hearty Indian and Nepalese cuisine, get a table at Chautari. Don't expect any bells and whistles, but do expect some incredible lassis and curries.

Racines, meaning roots in French, is a fine dining French bistro on Sheung Wan's Upper Station Street. Helmed by chefs Adriena Castillo and Romain Dupeyre – both who previously worked at two-Michelin-starred La Chévre d’Or in the French Riviera over 15 years ago – this cosy venue seats only 14 diners at once, and showcases French classics with a modern twist. Here, diners can select between a five-course or seven-course tasting menu, both of which use seasonal produce sourced locally and from France. 

Another new venue in Sheung Wan is Rêveri. It blends Asian flavours with Western cooking techniques. The founders Jessica Kesumo and John Law draw inspiration from their culinary experiences to create tasting menus with signature dishes. Sink your teeth into course menus with standout dishes that include Wagyu beef toast topped with caviar, butter-poached halibut with pickled daikon, and slow-braised Kumamoto pork belly rice.

Ronin carries the same relaxed vibe as sister restaurant Yardbird but with fancier finger foods, drinks, and a mirrored bathroom. Located on On Wo Lane, the eatery is a hidden gem that can only accommodate 15 to 20 diners in its narrow dining room. Chef Matt Abergel uses the freshest seafood to create a daily-changing Japanese menu that can be paired with alcoholic drinks, including Yardbird-labelled sake and artisanal spirits. 

The restaurant has gained a massive following over the years since it first opened its doors in Wan Chai in 2016, thanks to its reputation for serving up some of the best Thai food in Hong Kong, particularly its famous boat noodles that keep customers coming back for more. The Sheung Wan branch has a larger space and a menu that focuses on the northern-Thai classic, Khao Soi, a coconut curry noodle soup with chicken or beef. Other offerings include house-made fresh roti and wok-fried rice or noodles served with Wagyu beef, crabmeat, or chicken. 

If you're looking for bites on Jervois Street, Suit Coffee & Sake has transformed into Suit Izakaya & Sake Bar, offering casual dining for lunch or dinner. Their menu features artfully plated dishes that can be paired with a selection of sake. Highlights include cuttlefish blanket, fish mosaic, seasonal fish with sansho peppercorns, and their signature yellow chicken rice. 

Sushi Hare is notoriously known as one of the most difficult sushi restaurants to book in the city. Helmed by master sushi chef Motoharu Inazuka, the Japanese omakase restaurant offers traditional Edomae-style sushi with a touch of creativity that spotlights the ingredients' natural flavours. The shari, or sushi rice, is perfectly balanced to complement the seasonal fish and seafood. Despite the significant challenge of securing a reservation, the wait for Sushi Hare is undoubtedly worth it. 

Situated on Hollywood Road, adjacent to Ramato, is Tate Dining Room, an elegant Chinese restaurant with a French influence, helmed by chef and owner Vicky Lau. The restaurant offers a sophisticated and intimate ambience that is equally appealing to adventurous and refined diners. Guests can enjoy a themed tasting menu that pays tribute to a single ingredient, changes with the seasons, and never fails to impress with its exceptional results. Tate has been one of the top tables in town since it opened, and it's still at the head of the class.

Sheung Wan is home to some of the city’s most in-demand dining destinations, and The Chairman tops the list. Newly relocated to The Wellington from its former Kau U Fong West address, the multi-awarded restaurant showcases a brand new look shedding its old 1940s Hong Kong-inspired design. Along with new creations, you’ll find the restaurant’s signature dishes still on the menu, including the camphor-wood-smoked goose and steamed fresh flowery crab with aged Shaoxing wine served with flat rice noodles. 

VEA is the brainchild of chef Vicky Cheng and mixologist Antonio Lai. Expect Chinese and French influences informing a style that is entirely Cheng's. Dishes here are meticulously crafted, with perfectly balanced flavour and a distinctly Hong Kong flair. The restaurant offers tasting menus featuring six or eight courses, updated frequently to reflect the season. Although the menu undergoes regular updates, some dishes, such as sea cucumber with kuruma prawn and fish maw with caviar and quinoa, are mainstays. 

Helmed by Singaporean chef Barry Quek, Whey merges European techniques and Asian flavours with superb skill and finesse. The restaurant offers a tasting menu inspired by the chef's childhood memories and experiences. Expect reimagined classic dishes like Hainanese chicken rice and a dessert inspired by achar salad, a preserved vegetable pickle from Peranakan or Nyonya cuisine.  

Another one of the toughest tables to book in Hong Kong, you need to book at least weeks in advance to secure a seat. Located just below the Michelin-starred restaurant VEA is the second restaurant of chef-owner Vicky Cheng. The restaurant presents a reimagined take on Chinese classics and offers a well-balanced sensory experience with understated elegance. 

For yakitori dishes, Yardbird, a modern Japanese izakaya, is a favourite in the neighbourhood. It attracts diners by the hordes, thanks to being the kind of super hip izakaya/yakitori venue that not even Tokyo denizens would roll their eyes at. The chicken here is treated no differently than the finest piece of toro, that is, with love and care. And it returns the favour by donating literally every part of its body, including the thigh, wing, neck, liver, tail or skin.