Food and drink

Hong Kong’s hottest restaurants and bars

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

Amber

Hype meter: 10/10

Amber restaurant

The re-opening of Amber at the Landmark Mandarin Oriental in Central is the biggest culinary news in town. The Richard Ekkebus-helmed restaurant’s 2.0 version goes in a new direction: dairy free, low in sugar and salt, and with a wealth of experimentation. The dining room has gone from white tablecloths to casual refinement. It’s a dining experience like no other – a difficult task in food-saturated 2019.

The Pansodan

Hype meter: 9/10

credit: dishtag/dishtag.com

This pop-up Burmese brasserie in Sai Ying Pun closes at the end of July, having been imported from Yangon for just three months. Tables here are hot tickets, thanks to dishes like the killer beef cheek khauk swe noodles.

The Sea by the Old Man

Hype meter: 8/10

The sea by the old man

The Old Man needs the Sea, as Hemingway knew. With Agung Prabowo and James Tamang’s The Old Man nabbing the top spot on the 2019 Asia’s 50 Best Bars list, what could be more natural than opening their second venture, The Sea, just next door in Sheung Wan? Here, Prabowo serves up inventive, modern mixology. Try the Cocktail #2, a blend of homemade honeyed dashi vodka and a liquor made from mango sticky rice. 

The sea by the old man

Estiatorio KEIA

Hype meter: 9/10

KEIA

This modern Greek restaurant at H Queen’s, the latest landmark in Central, is far from a rustic taverna. Sure, the walls feature Grecian mosaics, but they were designed by powerhouse duo the Sundukovy Sisters. The menu puts the emphasis on seafood: check out the Psari se Alati, sea bream baked in sea salt and dressed with lemon oil and fresh herbs. 

KEIA

Maruju Aburi Farm

Hype meter: 8/10

Maruju Aburi Farm

Lovers of wagyu beef have a new paradise at Maruju Aburi, Hong Kong’s only yakiniku restaurant serving full-blood M9+ graded Australian wagyu, which is as good as it gets. The restaurant’s farm-to-table sourcing gives it a wide range of unusual cuts, such as the whole wagyu beef tongue.

Silencio

Hype meter: 7/10

This unconventional take on an izakaya, decorated with works by neo-expressionist Tomoo Gokita, serves up creative Japanese fare and live jazz every night. Chef Sean Mell, previously of Nobu Hong Kong, creates innovative dishes such as the Fifty Shades of Tuna – three types of tuna in a single sushi roll – or the Pablo, featuring coffee-cured hamachi. 

Silencio

Roganic

Hype meter: 9/10

Roganic

Much like the original Roganic in London, this Causeway Bay outpost features seasonal produce from British chef Simon Rogan’s farm in the UK’s Lake District, supplemented by Asian ingredients, including locally sourced herbs and vegetables. Signatures include sea urchin custard with caviar, and cod with black garlic and sea lettuce in roast bone sauce.

Roganic

Nhau

Hype meter: 8/10

Nhau

Hong Kong has welcomed a wave of innovative Vietnamese restaurants in recent months, and Nhau in Sheung Wan is one of the most exciting spots. Executive chef Que Vinh Dang evokes his mother’s traditional cooking and adds a hint of New York City flair, creating a menu with dishes like banh mi rice tacos and grass-fed striploin dry-aged with 40N fish sauce. 

Nhau

Hollywood 49

Hype meter: 7/10

Hollywood 49

This casual French spot in Wan Chai offers classics like black pudding with apples, beef cheek bourguignon and daily fresh oysters. It’s unpretentious and cosy, with white tablecloths and black-and-white wall photos creating a Parisian vibe.

Hollywood 49

Dai Bing

Hype meter: 9/10

The wrong style of ice can mar the most skilfully mixed drink. That’s why Dai Bing (or ‘big ice’) – opened by the same people behind the popular Ping Pong Gintonería – has a special cutter for its ice. The extra-large, perfectly smooth pieces mean less dilution for long drinks such as the signature Matcha Highball. 

Dai Bing
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Room68

Hype meter: 7/10

room68

Tea appreciation is a lifestyle. This teahouse in Tung Nam Lou, a new retro-style hotel in Yau Ma Tei, reinterprets tea culture with its hipster decor and laid-back vibes. Enjoy rare brews such as ‘phoenix daffodil’, a top gongfu tea from Chaozhou – good enough to be given as a tribute to the emperor during the Ming dynasty.

room68

Aulis

Hype meter: 8/10

Aulis

With this Causeway Bay restaurant, British chef Simon Rogan showcases a dining experience full of experimentation. It only seats 12, creating an intimate setting for the chef to present his tasting menus, which have included creative dishes such as roasted chicken skin topped with cod roe and preserved carrots. The menu changes often, ensuring surprises at every visit. 

Aulis

Ramen Cubism

Hype meter: 10/10

Ramen Cubism

Opened by Osaka-based chef Takao Hayashi, this Central spot is the latest addition to Hong Kong’s gourmet ramen scene. The focus is on natural, authentic Japanese ingredients, including ‘rice’ duck (a type known for its rich flavour), organic Danbo chicken from Kyoto and kagome kombu seaweed – all used in the signature Earth Bird broth. 

Ramen Cubism

Draft Land

Hype meter: 9/10

Draft Land

At this Central bar – a branch of the hottest drink spot in Taipei – draft taps are used to serve pre-mixed cocktails. Among the 40-plus cocktails is the Oolong Tea Collins, originally created by Hong Kong mixologist Antonio Lai (a partner in Draft Land’s launch) for nearby Quinary.

Shè

Hype meter: 8/10

Shè

Located in Lane Crawford at Central’s IFC mall, this Chinese restaurant features glamorous, nature-themed decor, but the real standout is its terrace, with its mesmerising harbour views. The dishes are decadent, including shrimp toast topped with Russian caviar, and fish maw soup double-boiled with premium ingredients for 12 hours. 

Shè

Cafe Animojo

Hype meter: 9/10

What's the fuss, best restaurant in Hong Kong
C.K. Man Photo

You’ve heard of cat cafes. At this Central spot, diners have close encounters with more exotic creatures, including lizards, snakes and hedgehogs, while learning a bit about wildlife protection. The food is designed to be healthy and homey, with a focus on sustainably sourced ingredients. Signatures include typhoon shelter-style fried chicken with kale chips.

What's the fuss, best restaurant in Hong Kong
C.K. Man Photo

Junon

Hype meter: 8/10

Whats the fuss, best restaurant in Hong Kong

Each night at this Wan Chai bistro, diners are immersed in oldies and jazz played in a plush setting, and the chef – who comes from a three-Michelin-starred restaurant – presents an array of French dishes inspired by the music. And if you’re lucky you might catch a glimpse of Hins Cheung, the Hong Kong pop star who co-owns the restaurant.

Whats the fuss, best restaurant in Hong Kong

Artemis & Apollo

Hype meter: 7/10

Artemis & Apollo, best restaurants in Hong kong

Named after Greek gods, this restaurant in the Star Street area has an intimate taverna vibe. The menu features traditional Greek dishes such as Souvlaki and grilled-to-order octopus, but the highlight is the spit grill, which is used for delectable meats like thin-cut Tasmanian lamb chops.

January 2019

John Anthony

Hype meter: 9/10

In tune with eco-friendly practices, this latest addition to Causeway Bay’s Lee Garden Three offers Cantonese dishes in a space clad in natural fabrics and reclaimed flooring. The menu’s highly innovative cuisine includes brined goose fillets, wagyu beef char siu and xiaolongbao (soup dumplings) with squid ink.

Best restaurants in Hong Kong, John Anthony

Five Guys

Hype meter: 9/10

Best restaurants in Hong Kong, Five Guys

The Five Guys branch in Wan Chai is one of the latest among the Washington DC company’s 1,551 worldwide locations. You won’t see a freezer or microwave at this burger chain, as it strongly emphasises fresh ingredients and made-to-order food. Its hand-cut fries are renowned, cooked twice in pure peanut oil that is frequently filtered and changed.

Best restaurants in Hong Kong, Five Guys

Wagyumafia

Hype meter: 8/10

Wagyumafia, best restaurant in Hong Kong

Put Kobe beef and wagyu master Hisato Hamada in a kitchen together, and you’ll get this sizzling hot, members-only restaurant from Tokyo. Hamada’s first overseas branch in Hong Kong serves cuts of beef from 20 of the best wagyu farmers in Japan, including Ozaki, which feeds its cattle organic ryegrass and natural mineral water. 

Wagyumafia, best restaurant in Hong Kong
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