Food and dining

Hong Kong’s hottest restaurants

Get on the pulse with Hong Kong’s 
hotspots of the moment

Great restaurants in Hong Kong worth booking as soon as you can.

MAY 2017

Carnival

Carnival restaurant Hong Kong

Hype meter: 9/10

A dartboard can be enough for bars to draw customers, but Carnival in Tsim Sha Tsui district takes pub games to the next level, filling its space with stations for beer pong, video casino tables and more. Big-top stripes and addictive bites complete the theme, while cocktails like My Little Pony – sake, strawberry liqueur and grapefruit juice – are a delicious bonus.

facebook.com/Carnivalbartst

Moi Moi by Luke Nguyen

Moi Moi by Luke Nguyen Hong Kong

Hype meter: 8/10

You probably won’t be ordering pho at this Vietnamese restaurant in Central district. Australia-born Vietnamese TV chef Luke Nguyen had something else in mind: upscale, creative Vietnamese dining, with signatures like green-tea-smoked duck breast in rice paper rolls and caramelised Kurobuta pork belly topped with a soft-boiled

egg. moimoi.hk

Dodam Chicken

Dodam Chicken Hong Kong

Hype meter: 7/10

The Korean fried chicken trend is still going strong, and now Hongkongers can get their fix at the popular South Korean Dodam chicken brand’s outpost in Causeway Bay’s Lee Theatre Plaza. Go for the classic crunchy deep-fried chicken or try the baked version smothered in spicy sauce and cheese.

facebook.com/dodamchickenHK

APRIL 2017

Bar De Luxe at Attire House

Attire bar Hong Kong

Hype meter: 9/10

Attire House in the heart of Central district encompasses a dapper gent’s lifestyle trinity: bespoke tailoring, a barbershop and a stress-reducing drinking spot, Bar De Luxe. Offering carefully crafted cocktails and a view of the city’s skyline, the bar is the first Hong Kong outpost headed by revered mixologist Ueno Hidetsugu of Tokyo’s Bar High Five. attire-house.com

The Chin’s

Chin's restuarant Hong Kong

Hype meter: 8/10

Chef Ringo Chow uses his 30 years of culinary experience to offer diners classic dishes from all across China but with modern twists. Cases in point: the indulgent char siu dish that uses Kagoshima Chami pork and the pigeon marinated with huadiao wine. It’s an upscale Chinese dining experience in Central district that’s full of surprises. thechinshk.com

Uma Nota

Uma Nota Hong Kong

Hype meter: 7/10

This modern boteca in Soho offers a taste of São Paulo’s Brazilian-Japanese street food scene. Try the zesty red snapper, prawn and calamari ceviche or the hearty chicken and okra, and you’ll be hooked on this combination of culinary cultures. Brazilian beats add to the atmosphere. uma-nota.com

MARCH 2017

Dim Sum Library

Hype meter: 7/10

Serving all-day dim sum, this spot in Pacific Place mall puts a contemporary, decadent twist on the Hong Kong staple cuisine. Amid lush chinoiserie and 1920s art deco, diners feast on black truffle shrimp dumplings and ‘dan dan’ xiaolongbao (soup dumplings). The mahjong parlour in the back is an impressive place to host a few rounds with friends. dimsumlibrary.com.hk

12,000 Francs

Hype meter: 8/10

This Soho restaurant has been on foodies’ radars thanks to chef Conor Beach’s reputation for originality. The seasonal menu is modern European, with fire-roasted suckling pig among its signatures. Many of the restaurant’s ingredients come from an organic farm in Hong Kong’s Tuen Mun district, championing local produce.

12000francs.com.hk

Cassio

Hype meter: 9/10

Clubbing and dining hotspot Dragon-i has become an institution, so there was much anticipation for Cassio, opened by the same team – and it hasn’t disappointed. Located in Central’s LKF Tower, it serves dishes created in partnership with popular London tapas bar Barrafina. Cocktails are best enjoyed on the roomy, glamorous terrace.

FEBRUARY 2017

Dragon Noodles Academy

Hype meter: 9/10

Keep the Lunar New Year holidays fun by taking your loved ones to a new dining spot, like this kung fu academy-themed restaurant in Central, where customers can watch as chefs in the kitchen make fresh noodles out of stretchy dough. Don’t miss the lobster cooked three ways and served in a broth that’s been simmering for five hours.
dragon-noodles.com

Murasaki

murasaki

Hype meter: 8/10

Japanese omakase, or tasting menus, is on the rise. Murasaki is the latest entrant to Causeway Bay’s omakase scene, incorporating a strong French influence in its dishes such as the signature Hokkaido corn cream soup with French blue lobster. Vegetarians will be gratified to know the restaurant offers an all-veggie omakase set. And to go with all this innovation: a sweeping view of Victoria Habour. diningatmurasaki.com.hk

Deng G

Deng G

Hype meter: 7/10

If winter has you craving hot and spicy foods, head to this new Sichuan restaurant in Wan Chai. You’ll find all your favourite Sichuan fare here, but what makes this spot really stand out is the wide variety of baijiu. The Chinese liquor is incorporated into cocktails like the baijiu colada, which has become an instant hit. elite-concepts.com/dng

JANUARY 2017

Frantzén’s Kitchen

Frantzén’s Kitchen Hong Kong

Hype meter: 9/10

Swedish chef Björn Frantzén, the man behind two-Michelin-starred Restaurant Frantzén in Stockholm, has brought the freshness and creativity of Nordic cuisine to Sheung Wan. The new spot adds an Asian influence, exemplified by dishes like roasted Hokkaido scallops in a Nordic-style dashi soup with ginger oil, spruce and fingerlime. frantzenkitchen.com

Bib n Hops

Bib n Hops Hong Kong

Hype meter: 7/10

Chef Alvin Leung of three-Michelin-starred Bo Innovation, a Hong Kong pioneer in molecular gastronomy, is now offering a subversive take on Korean fare. Located on Ship Street in Wan Chai, this sleek outlet blends cuisines in surprising ways, with signature dishes like Peruvian spiced pork belly and Singaporean spicy chicken bibimbap. A wide variety of soju completes this hip dining experience. bibnhops.hk

Apinara

Apinara Hong Kong

Hype meter: 8/10

This household name in Thailand consistently tops the country’s best-restaurants lists. Diners can find a wide variety of Thai classics at its new Hong Kong branch, including a healthier version of pad Thai made with shredded papaya instead of noodles. Another highlight is the list of cocktails, many of which use Thai herbs such as chillies and lemongrass. narahk.com

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