At this stellar sixth-floor restaurant overlooking Victoria Harbour and the Kowloon Peninsula,
chef Vincent Thierry and his kitchen staff of 25 create haute French tasting menus to go with the
extensive Bordeaux- and Burgundy-heavy wine list.
We loved: Duck fillet with buttered Savoy cabbage.
Fashion label Shanghai Tang founder David Tang’s private, 1930s-style Shanghai club is the
place to try superb, accessible Cantonese dishes. The other draws: an impressive contemporary art
collection and an outdoor terrace with a stunning panorama of the city.
We loved: Peking duck; eggplant hot pot.
Insider tip: Ask your hotel concierge to book a reservation—it’s the only way nonmembers can dine here.
This relaxed spot by the owners of the Pawn is primely situated for shopping breaks near St.
Francis Street. There’s just one sole communal table for 20 and a simple Italian menu based
on yes, mozzarella, made in Italy the day before and flown in.
We loved: Mozzarella di Bufala Campana with tomatoes and arugula.
Since the 1930s, Luk Yu Teahouse has been serving some of Hong Kong’s best dim sum. The
nostalgic atmosphere in the dining room extends from the stained-glass windows to the marble tables
and noisy crowds.
We loved: Steamed pork dumplings filled with consommé.
Since its fabulous Conran refurbishment, the Mandarin has regained its title as the go-to spot
for business lunches and dressy dinners. The spacious salon, comfortable armchairs, immaculate
silver service and classic dishes are always a treat and, yes, very expensive.
We loved: Roast beef (carved tableside) with Yorkshire pudding and gravy.
Housed in what was once the Woo Cheong Pawn Shop in a colonial building dating back to 1888, the
city’s newest take on the gastropub combines British comfort-food classics with a fun rooftop
We loved: Fish and chips.
It’s all about the view (the global comfort food is hit or miss) at socialite Bonnie Gokson’s rooftop restaurant and lounge. Sevva has, hands down, the best open-air terrace in Hong Kong, with staggering vistas of the city and harbor.
Chinese restaurants don’t get much more imperial-kitsch than T’ang Court, with its
lavish drapery, cheongsam-uniformed staff, garish gold-and-red details and massive tanks full of
live seafood. The brigade of chefs uses superhot woks to fast-cook classic Cantonese specialties
that feature a variety of ultrafresh seafood, most notably crab.
We loved: Crab delivered on a golden crab-shaped platter.