Header image courtesy of Tate Dining Room
An eclectic mix of five-star splendour combined with a fusion of different cultures, Hong Kong sets a strong precedent when it comes to dining. From the tiniest alleyways to luxurious multi-starred hotels, the city has a large selection of upscale establishments each with its own interpretation of Chinese, Japanese, French, Nordic, or Italian cuisine, often revitalising a dining experience with a fusion of two or more culinary cultures. Experience the finer things in life by splurging on thoughtfully created menus at these classy fine-dining restaurants in Hong Kong.
Characterised by an open-plan kappō (割烹; “to cut and to cook”) kitchen, Haku reinvents traditional Japanese cuisine with a modern flair. Utilising Western culinary techniques, the menu spotlights an embodiment of fresh seasonal ingredients delivered straight from Japan. Diners can expect delightful creations from the dinner tasting menu ($1,880), beginning with a creamy bite of uni for a buttery sweetness that sings in your mouth.
Helmed by chef Rob Drennan, his clever combinations of flavours and textures at Haku will not fail to surprise you, and notable dishes include the Japanese fish soup served with asparagus, radish & curry leaf oil. For the main course, guests can choose between the Kurobuta pork with black olive kabu radish & black trumpet mushrooms or the Kagoshima A4 beef with tamarind & sweet potato. Pair things off with sake ($880) and watch the chefs at work as your dinner is prepared before you.
Haku, Shop OT G04B, Ocean Terminal, Habour City, Tsim Sha Tsui | (+852) 2115 9965
Amber at The Landmark Mandarin Oriental, headed by celebrated chef Richard Ekkebus, is an elevated dining experience set in the very heart of Hong Kong. Featuring bold organic curves, light woods, and neutral earth tones, Amber offers prix-fixe menus—lunch (starting from $778) and dinner (starting from $1,795)—packed with masterfully created dishes that combine Japanese and French culinary traditions. Expect only the finest ingredients, including black truffles, sea urchin, caviar, Okinawa corn, and Wagyu beef.
Included in each of the dinner sets are some of Amber’s signature dishes, such as aka uni—lobster-flavoured mousse and uni enveloped in a heaping portion of Daurenki Tsar Impérial caviar. The Okinawa corn is a rendition of a corn tuile, with cold-pressed Okinawa corn at the bottom and seawater foam that enfolds farmed Schrenki caviar from Heilongjiang. As befitting of a restaurant of its calibre, Amber takes a thoughtful approach with its seasonal menus by dispensing with dairy and minimising the use of refined sugars and salt.
Amber, 7/F, The Landmark Mandarin Oriental, 15 Queen’s Road Central, Central | (+852) 2132 0066
Rooted in the philosophy of haute cuisine (“high cooking”), Tate Dining Room features a collection of Hong Kong-inspired menus that represent a diverse mix of Eastern and Western influences. Diners can choose between the eight-course Jade menu ($1,980) and the six-course Bamboo menu ($1,680), each comprising of familiar ingredients and flavours found in Chinese cuisine, but presented with an elevated twist. Tate pushes beyond creative boundaries, and chef-patron Vicky Lau’s leadership exudes precision and innovation.
Tate’s recurring “Ode to” lunch series seamlessly integrates Chinese ingredients and flavours with French gastronomic techniques. Past iterations have included Ode to Tofu, which transformed the ubiquitous soy-based protein into seven novel presentations. Ode to Earth, complete with tea pairings, brought a unique selection of six vegetarian dishes to the forefront. Ode to Soy Sauce paid tribute to the trusted Chinese mainstay with recipes like red mullet tart, umami tomato soy sauce, and more.
Tate Dining Room, 210 Hollywood Road, Sheung Wan | (+852) 2555 2172
Unlike other fine-dining establishments, Frantzén’s Kitchen is set in a casual and relaxed environment. Located on Upper Station Street, acclaimed chef and restauranteur Björn Frantzén perpetuates his Nordic culinary vision with influence from Asian flavours. Leveraging his Swedish background, he incorporates uncommon Nordic ingredients such as lingonberries, crispy white moss, and cod roe into highly original dishes that strip back to the basics, thus letting the rich flavours speak for themselves.
Experience Frantzén’s Kitchen through its four-course ($898) or seven-course tasting menu ($1,388), which begin with chawanmushi presented with Jerusalem artichoke, uni, lobster bisque, and sturgeon caviar. Up next, the French toast is the ultimate dish for truffle enthusiasts—a medley of plain white bread soaked in a balsamic vinegar batter, then sandwiched between caramelised onion, and finally crowned with Parmesan cream and black truffle shavings. The second main course—scallop from the sea of Japan—sits atop a puddle of celeriac sauce and deep-fried celeriac shreds bathed in a truffle vinaigrette. Other signature dishes from the tasting menu include north Atlantic cod, beef tenderloin, and blood orange sorbet.
Frantzén’s Kitchen, 11 Upper Station Street, Sheung Wan | (+852) 2559 8508
A show-stopping restaurant with an incredible view, Hutong is dark, dramatic, and captivating. As a Chinese fine-dining restaurant, the establishment takes inspiration from the deep hutongs (胡同; narrow alleyways) commonly found in Beijing. Sitting in-between antique, gold-studded doors, bird cages, red lanterns, and moon gates, diners can enjoy one of the most unique gastronomical experiences above the buzz of the city.
Begin with the black truffle-scented abalone ($208) and the razor clams steeped in Chinese rose wine sauce ($298), a modern twist to two traditional Chinese seafood delicacies. Opt for the Red Lantern ($448) for a kick of Sichuan’s renowned numbing sensations—crispy soft shell crab sautéed with a heaping portion of dried chillies. For those looking for more traditional flavours, indulge in Hutong’s Peking duck—carved into manageable strips with the perfect ratio of lean meat and fat clinging to crispy skin, dipped in hoisin sauce.
Hutong, 28/F, One Peking, Tsim Sha Tsui | (+852) 3428 8342
Led by chef Ricardo Chaneton, Mono encapsulates Latin America’s culinary heritage and complex flavours. Upon entering the venue, diners are besieged by an impressive vinyl collection—a playlist of oldies hits that incubates a groovy ambience. Lunch is served between the five-course menu ($780) or the six-course menu ($1,180), while the dinner tasting menu ($1,480) includes six courses.
Dinner begins with Landes foie gras coupled with a 21-ingredient mole—Mono’s signature condiment, jam-packed with exotic flavours and spices. Midway through the dining experience, guests are served freshly baked sourdough quinoa bread, piping hot from the oven with the most delightful pops and crunches, served with floral olive oil. The main courses continue to surprise diners, with charcoal-grilled Racan pigeon—served between rare and medium-rare—saturated in a chilli ancho sauce. Mono even makes its own chocolate in-house from cacao beans extracted from pods—try the luscious chocolate ganache with a dribble of Sicilian olive oil on top of rosemary ice cream, covered in a decorative chocolate net.
Mono, 5/F, 18 On Lan Street, Central | (+852) 9726 9301
In retrospect, Hong Kong is never short of hidden eateries and bars, but Godenya is an austere Japanese restaurant that doubles as one of the city’s best-kept secrets. Minimally decorated, the six-seater space serves a hyper-seasonal menu that changes once a month, with a focus on seafood dishes and sake pairings. Godenya reflects the ethos of chef Goshima Shinya, who envisions minimalist cuisine that complements the many facets of Japanese sake. Each dish is paired with a thoughtfully chosen sake at the perfect temperature, allowing guests to savour the mellow flavours as they spread slowly across the palate.
Godenya’s degustation menu (starting from $1,600 per person) embraces the original flavours of every ingredient used, which range from rock oysters, abalone, and ark shell to ground cherry and jelly concoction. Showcasing Shinya’s profound understanding of Japanese kaiseki cuisine, his intimate restaurant transforms authentic and simple ingredients into memorable, texture-packed creations.
Godenya, 182 Wellington Street, Central
Spearheaded by chef Matthew Kirkley and honoured on the Asia’s 50 Best Restaurants list, Belon excels as a Neo-Parisian gastronomical destination rooted in traditional French culinary techniques. Warmly lit, with a wave-like façade, the classic environment is set for a fine-dining experience enhanced with colourful recipes.
Belon’s tasting menu ($1,500 per person) starts off with a series of bite-sized appetisers, from an aged comté cheese gougère—a crispy ball of melted cheese—to a foie gras tartlet, a decadent bite of creamy foie gras with a tinge of sweet Sauternes wine. Next, the silken turbot with beurre Cancalaise, a poached turbot plated with an intricately patterned display of root vegetables, and finally, the salade gourmande, a new addition comprising green beans and herbs sandwiched between decadent layers of veal tongue and foie gras.
Belon, 1/F, 1–5 Elgin Street, Soho, Central | (+852) 2152 2872