The best restaurants in Causeway Bay

When this Taiwanese import first arrived in Hong Kong in 2008, there were massive queues of diners hovering around reception hoping to get a taste of the juicy xiao long bao. While the hype has died down in the years since, Din Tai Fung’s baos, noodles and small eats are still quality. 

CulinArt 1862 is a modern restaurant situated in the flagship store of Towngas in Causeway Bay. Under the guidance of chef Stanley Wong, the restaurant offers casual dining with an a la carte menu and a multi-course tasting menu that allows guests to have a unique experience at the chef's table. This venue is perfect for various occasions, like business meetings, casual gatherings, and intimate celebrations with loved ones. You can also enjoy seasonal offerings, including special pairing experiences with renowned brands and collaborations with other culinary experts. Those who want to attend interactive learning experiences can book a spot at their cook-and-dine workshops at the Towngas Cooking Centre, located adjacent to the restaurant. 

Visit culinart1862.com  for more information and to book your reservations. 

Renowned Japanese chef Terufumi Mihara has opened Teppanyaki Mihara Goten (TMG) in Causeway Bay. Here, diners will get to experience a blend of kappo cuisine and teppanyaki as chef Mihara fires up the teppan and prepares dishes before their eyes. Aside from using Japanese culinary influences in his creations, chef Mihara draws inspiration from various global cuisines like French, Italian, and Chinese to craft a unique take on teppanyaki dishes. Highlights on TMG’s menu to look forward to include grilled king crab crepe, broiled Ezo abalone with Hokkaido sea urchin, grilled rockfish with clam butter, and A4 Miyazaki Wagyu beef roll.

Burger restaurant The Belly Boys is a popular joint located on Causeway Bay’s Tang Lung Street. This spot is best known for its smash burgers made with USDA prime beef patties, and diners can order burgers with up to three patties. Aside from beef burgers, Belly Boys also whips up some neat alternatives like the Korean spicy chicken burger or the cheekily named Codfather fish burger. Complete your meal with sides like fries, chicken wings, or onion rings, then go for Belly Boy’s milkshakes to really make your cheat meal worth it.

The Drunken Pot is a popular Guangdong-style hotpot restaurant that offers a variety of hearty hotpot bases with premium ingredients. Their signature dish, The Drunken Pot, is a definite must-try. It comes in a copper pot filled with five different soup bases with options like bak kut teh, and numbing spicy Sichuan peppercorn soup. Additionally, the restaurant's signature dish comes with a portion of flaming drunken prawns in the centre of the copper pot. 

Tucked away in a quiet commercial building in Causeway Bay, Nagomiya offers traditional Japanese oden in an intimate, izakaya setting. Choose from a wide variety of ingredients, including beef tendons, fishcakes, daikon radish, konjac, egg and many other delicious morsels – all of which are cooked in a soul-satisfying and flavourful dashi broth. Alternatively, Nagomiya's menu also offers a small but delightful variety of grilled skewers like chicken heart, cartilage, or pork belly. The restaurant is open until 5am from Mondays to Saturdays, making it the perfect place to refuel after a heavy night of drinks.

One of Hong Kong’s most historic noodle shops, Ho Hung Kee first opened on Hennessy Road in 1946. It’s moved around a few times since then and is now settled in the plush environs of Hysan Place. A recipient of a Michelin star, the noodles here are excellent and the creamy congee is worth considering too.

Chef Manav Tuli – formerly of Rosewood Hong Kong’s Michelin-starred Chaat – has collaborated with Jia Group to open Leela, a modern Indian restaurant that offers a unique and playful approach to Indian cuisine. The restaurant's signature dishes pay homage to the rich heritage attached to Indian cuisine, which includes plates such as Lucknow Tokri Chaat ($118), served in an edible basket made from deep-fried grated potatoes; Saoji lamb shank ($228) inspired by cuisine from the Kandahar region of Afghanistan; as well as an indulgent bone marrow biriyani ($338) flavoured with saffron and rose water. Additionally, Leela provides a range of seafood options like amritsari prawns bhajia ($178), coconut seabass ($138), as well as a rainbow trout nilgiri korma curry ($278). 

If you want to save yourself a trip to Ma On Shan to visit Sick! Burger, the local fast food joint has opened a second store in Causeway Bay, located at the end of Haven Street. While you can dig into hearty burgers and sides which are also sold at their flagship store, the Causeway Bay branch serves up location-exclusive items like irresistably thick milk shakes, flavoured with taro and soy milk; Ovaltine and chocolate milk; and even D24 durian and peanut butter. 

While Jardine's Cresent in Causeway Bay may seem like a like a standard street market full of stalls selling all sorts of knick knacks and home appliances, it's also home to Liao Za Lie, a casual restaurant that specialises in Shaanxi-style cusine. Diners can expect to find a wide variety of delightful appetisers such as rou jia mo – a crisp, flaky pancake stuffed with fillings such as minced pork or potatoes and onions; firey stir-fried dishes, and sharing dishes such as Sichuan fish with pickled mustard, or wide biangbiang noodles tossed generously in chilli and garlic that can be customised to your spice tolerance. 

There are numerous hot pot options available in CWB. However, if you're seeking a nostalgic dining experience that will transport you back to old Hong Kong, reserve a table at Lau Haa Hotpot Restaurant. Step into the retro-themed space, which spans a massive 9,000 square feet, and grab a seat with your friends to savour our hot pot menu, featuring an array of delectable meat morsels, including rare local delicacies such as handmade plum and pork meatballs, chicken testes, and 'yellow' ox throat. Dip them into one of over 20 delectable soup bases to choose from, each guaranteed to warm your soul.

Since opening their doors in 2000, Aladin Mess in Causeway Bay remains as one of Hong Kong's best restaurants for Halal-friendly dining. This humble Indian joint dishes up an expansive range of classic dishes like tandoori-fired hariyali chicken, palak paneer, rogan josh, brisket kahari, and plenty more. Additionally, Aladin Mess offers wallet-friendly lunch sets that  come with generous portions of curries like chicken korma, brisket madras, or dal.

Discover a hidden gem on the sixth floor of Bartlock Centre – an izakaya that will entice your taste buds with irresistible skewers. Inspired by the renowned Japanese series Midnight Dinner, this izakaya will transport you to a traditional Japanese setting with menus inscribed on rustic wooden boards. Must-tries include the mouthwatering beef tenderloin and roasted white eel skewers.

Tired of sitting at a table? Hop on a sampan and tuck into Cantonese-style seafood out on the bay. Sure, the boat itself isn’t anything fancy, and the service can leave a little to be desired, but dining out on the water and tucking into Typhoon Shelter crab claws with a small group of friends is one of the most unique HK dining experiences you can have.

American gourmet sandwich chain Eggslut has brought their iconic egg sandwiches to Hong Kong. Customers can dig into Eggslut’s signature egg sandwiches, which take sumptuous ingredients like applewood smoked bacon, homemade chicken sausage, seared USDA prime grade tri-tip steak, as well as ground Angus beef patties, and place them between soft, fluffy brioche buns. Most importantly, all of Eggslut’s sandwiches include either a portion of fluffy scrambled eggs, hard-cooked eggs, or a perfect over-medium egg with a jammy centre.

Head to Pirata Group's CWB Pici branch located at Yiu Wa Street for down-to-earth Italian fare. Sample their signature pasta as well as Causeway Bay branch-exclusive dishes, such as the Mediterranean salad, octopus salad, double ravioli pumpkin and ricotta, and farfalle prawns and pesto. 

This is chef May Chow's insanely popular Little Bao branch in Causeway Bay. It's much bigger than the Central location boasting 100 seating complete with a dog-friendly patio. Indulge in innovative bao burgers with hearty fillings of pork belly, chicken, fish, beef, and even an Impossible vegetarian patty. Make sure to leave room for those moreish ice cream baos filled with creamy ice cream that changes depending on season. 

After closing its Tai Hang spot, Second Draft has officially reopened its doors in its new home in Causeway Bay, just beside Little Bao Diner. The new menu will feature a range of new dishes such as grilled short ribs sandwich, Jer Jer beef tendons and beetroot and avocado, and several of their signature classics, including Tai Hang Fries and Mapo Burrata. Twenty-three taps are available in the new venue featuring Young Master Brewery's signature brews, as well as a selection of natural wines and cocktails. 

Nestled on the highest floor of Causeway Bay's V Point building, Alto is a modern steakhouse with stylish and remarkable interiors overlooking the district's cityscape. Meat lovers can dig into premium cuts of meat, including British dry-aged ribeye, Japanese green tea-fed pork chop, and Argentina 21-day wet-aged tenderloin. Savour your meal amidst the clouds as Victoria Harbour stretches out, offering stunning views of Hong Kong's iconic skyscrapers.

Inspired by the iconic Madrid de Los Austrias, Calle Ocho is one of the recent openings from Pirata Group, proprietor of Pici and other restaurants. The venue transports you to the vibrant streets of Spain with its servings of traditional and creative tapas. Located in Fashion Walk in Causeway Bay, head here for their Uni-Cone tuna tartare with sea urchin, succulent Spanish suckling pig 'boneless' terrine or rich squid ink paella, and top it off with a delectable Candela Manchego cheesecake. And let's not forget the libations! They offer a fine selection of Spanish wines and sangrias to complement your meal. 

Renowned British chef Simon Rogan brings his sustainable cuisine to this relaxed and engaging dining experience in Causeway Bay. With a farm-to-table concept, Roganic serves up fresh and delicious dishes alongside a great selection of natural wines. Be sure to try the mouthwatering three yellow chicken with sweetcorn, garlic, and chilli, and don't miss the delightful soda bread with whipped cultured brown butter. This season, those who want to learn the secrets of their baked offerings, including that unforgettable soda bread, can join their baking sessions. 

Adjacent to Roganic, Aulis is Simon Rogan's development kitchen that redefines the art of fine dining. Embracing Rogan's farm-to-table philosophy, the menu celebrates the finest local ingredients sourced from exceptional growers and suppliers in Hong Kong and beyond. Seasonal dishes include the pork loin dish served with meat from local Hong Kong producers Wah Kee Farm. Another highlight is Simon Rogan's legendary truffle pudding, a delightful bread and butter pudding infused with birch sap and generously topped with grated Berkswell cheese. Elevate your experience with exceptional wine pairing or refreshing non-alcoholic alternatives. 

For eateries that open late into the night, go for the steaming bowl of noodles at the popular ramen joint, Ichiran. When the clock strikes Friday night or early Saturday morning, you’ll witness a stream of restless party enthusiasts forming a line outside the venue, eagerly awaiting their delectable, slurp-worthy ramen fix. With private booths for each patron, you can customise your orders, from the texture of the noodles to the selection of additional toppings or sides.  

There are a few areas in CWB where you can enjoy the cityscape and the harbour, but nothing beats the expansive space of The Park Lane Hotel's rooftop bar and restaurant, Skye. Its prime location is the perfect spot to enjoy Hong Kong's skyline. Satisfy your hunger with mouthwatering contemporary dishes, including small and sharing plates. They also offer a degustation menu with options of six to eight courses for dinner.