50 Best restaurants in Hong Kong you have to try

What is it? The restaurant fuses Argentinian chef Agustin Ferrando Balbi's Spanish roots with his experiences in Japan, creating a unique blend of Spanish and Japanese cuisine.

Why we love it: The restaurant takes diners on a journey through dishes that evoke a sense of nostalgia and unknown familiarity. 

Time Out tip: Experience Ando's latest menu, which includes dishes such as kinmedai with crispy scales served with a caper and lime sauce, steamed blue crab with aonori cream and Kristal caviar, as well as the comforting arroz caldo, a rice porridge in seafood broth, topped with sherry cask-aged sake. Pair your meal with wines; they have one of the city's best selections of wine by the glass.

What is it? Auor (pronounced as 'hour') is Singaporean chef Edward Voon's (formerly of Le Pan) fine dining restaurant in Wan Chai, serving contemporary dishes with Asian flavours crafted in French techniques.  

Why we love it: The restaurant is deeply rooted in Voon's journey in gastronomy and in life, and it is his way of sharing a piece of himself with his patrons.  

Time Out tip: Taste chef Voon's revamped menu inspired by his recent Asian holiday travels. His new dishes definitely deserve the spotlight, especially with standout items such as the six new creative canapés, the spicy and citrusy noodle dish with abalone, and the rock lobster with laksa sauce served with XO pancake on the side. One dish that we will definitely come back for is the pescatarian option in one of the courses, featuring Chilean sea bass with a moreish beurre blanc and truffle sauce.

What is it? Mono, helmed by Venezuelan chef Ricardo Chaneton previously of Mirazur in France and Petrus in Hong Kong, delivers reinterpretation of Latin American cuisine presented with French technique. 

Why we love it: Chef Ricardo showcases skillfully crafts contemporary versions of South American flavours finessed with the elegance of French cuisine but also respecting traditions. Dishes here will bring those familiar with Latin American flavours comfort and nostalgia and a discovery of something new.

Time Out tip: Purchase Mono’s exclusive artisan Eva Aguilera extra-virgin olive oil from Catalunya between October 14 and 29. Mono is donating all sales profits to support Mind HK Mental Health Restaurant Week 2023.

What is it? Located at Four Seasons Hotel Hong Kong, Noi is a Michelin-starred contemporary Italian restaurant by celebrated Argentinian chef Paulo Airaudo, known for his Michelin-starred restaurant Amelia in Basque Country, Spain, which also has its Hong Kong outpost at Harbour City in Tsim Sha Tsui. 

Why we love it: The venue puts a fun spin on fine dining. Serving modern Italian cuisine with heavy usage of Asian flavours. The dining experience will take you on a journey through chef Airaudo's mind and personal experiences, from the choice of music featuring his favoured tunes from the 80s and 90s and the decor that showcases pop art from his favourite films, video games, and tattoos.  

Time Out tip: This season, Noi's signature dishes, such as the chawanmushi, have been given a vibrant twist with the addition of corn. And patrons can still enjoy chef Paulo's notable Scottish blue lobster with pumpkin purée and beurre blanc sauce. Diners can elevate the experience by pairing the meal with a curated selection of wines, but restaurant manager Marco Adreani's delicious options for non-alcoholic beverages are a definite must-try. 

What is it? A restaurant helmed by Singaporean chef Barry Quek that merges European techniques and Asian flavours with superb skill and finesse.

Why we love it: Inspired by the chef's childhood memories, travels and work experiences in various parts of the world, the tasting menu is truly impressive, with clever layers of ingredients, textures and flavours in triumphant combos. Their menu spotlights local produce as seen in their mouth-watering dishes, like their signature dry curry laksa mee using baby shrimp sourced from Hop Lee Seafood on Lamma Island. 

Time Out tip: Make sure to leave room for dessert and opt for Maoshan Wang Durian Ice Cream ($168) topped with cristal caviar and served with milk crisp. 

What is it? Chaat serves up a fresh take on classic Indian street food and elevates favourites drawn from various colourful flavours, transporting you all across India.

Why we love it: Since its opening, it has been one of the city's toughest tables to book, but Chaat’s warm and lively atmosphere, combined with stunning cross-harbour views and exceptionally well-executed dishes, is worth the hassle of getting a reservation. 

Time Out tip: Chefs Gaurav Kuthari and Dhiraj Kumar are now leading Chaat. We will definitely miss seeing the pioneering chef Manav Tuli behind the kitchen, but the guys are maintaining the quality of dishes that the restaurant is known for. On November 12, from 6 pm to 10 pm, try the colourful Diwali tasting menu featuring delicious dishes, including the Lehsuni Salmon Tikka - perfectly cooked, flavourful, with a soft, melt-in-your-mouth, pinkish flesh inside.

What is it? Niras is the new contemporary Thai restaurant owned by renowned chef Thitid ‘Ton’ Tassanakajohn, who also owns the critically acclaimed Bangkok restaurant Le Du - crowned number one on Asia’s 50 Best Restaurants 2023. 

Why we love it: Niras reflects Le Du’s cooking philosophy by offering innovative Thai dishes with international influences, all prepared using the finest seasonal ingredients.

Time Out tip: Their tasting menu is filling ($680/lunch; $1080/dinner), but if you have room, make sure to order chef Ton’s signature grilled lobster served with organic rice and shrimp paste. Click here for a first look at Niras. 

What is it? It’s the new restaurant of renowned chef David Toutain, known for his eponymous Michelin-starred Paris restaurant, in partnership with ZS Hospitality Group, the company behind Michelin-starred establishments Hansik Goo, Whey, and Ying Jee Club.

Why we love it: The restaurant seamlessly blends the timeless elegance of French cuisine with modernist and avant-garde techniques, resulting in innovative and playful dishes that highlight locally sourced ingredients. Think refined yet rustic, with a thoughtful presentation that mirrors the natural surroundings of the ingredients.  

Time Out tip: Catch Feuille’s first four-hands collaboration with chef Rafa Costa e Silva from Rio de Janeiro’s Michelin-starred restaurant Lasai on October 31 and November 1. 

What is it: The Hong Kong outpost of Tokyo’s two-Michelin-starred Ginza Sushi Kanesa, specialising in authentic Edomae-style sushi.

Why we love it: Head chef Seiji Taniguchi, formerly at Sushi Kanesaka’s Tokyo Palace Hotel branch, expertly crafts sushi before your eyes from Kanesaka’s counter table.

Time Out Tip: Kanesaka offers three omakase-style menu options for lunch and dinner (starting from $2,000 per person), featuring a selection of starters, sushi, soup, and dessert. Must-try items from Kanesaka’s menu include the chef’s signature maki roll with akami, chutoro, and otoro; horse mackerel nigiri, and sea urchin maki.

What is it? Tate Dining Room, led by chef-owner Vicky Lau, is a restaurant that blends Chinese cuisine with French finesse in an avant-garde fashion served in a refined yet relaxed atmosphere.

Why we love it: Tate’s elegant and intimate atmosphere appeals as much to the sophisticated as it does to the adventurous eater. 

Time Out tip: The tasting menu changes seasonally and each dish is an 'Ode to' a single ingredient, the result of which is always incredibly impressive. To top off your meal, make sure to treat yourself to some sweets from their chinoiserie mignardises cart.

What is it? Located in the St. Regis hotel, L'Envol serves up high-end contemporary French dishes in an exquisite setting. The restaurant brings Michelin firepower, too, as it's helmed by Olivier Elzer, formerly of L'Atelier de Joël Robuchon and various Michelin-starred restaurants across France and Hong Kong. 

Why we love it: L'Envol is the best place to experience French haute cuisine in the city. A table here is always an elegant affair, complete with impeccable service from their knowledgeable staff and sommeliers led by chef Elzer, who was recently bestowed with the distinction of Knight in the Order of Agricultural Merit of the French Republic for his outstanding contributions to promoting French products in Hong Kong. 

Time Out tip: Must-try dishes include their signature Hokkaido sea urchin starter served in a caviar box that you can scoop up with a mother-of-pearl caviar spoon. Don't leave without having a few bites of cheese from their trolley and savouring the petit fours to end your meal.  

What is it? The second restaurant of Madrid-born chef Antonio Oviedo (from 22 Ships). It is a contemporary Spanish fine-dining concept offering a degustation menu focused on seasonal ingredients made with familiar Spanish flavours crafted in innovative cooking techniques. 

Why we love it: The menu gives us a glimpse of the chef’s roots and showcases the freshest ingredients sourced from the greater region of Spain, including percebes (gooseneck barnacles), a rare crustacean delicacy from Galicia. Here, you can dine amidst intimate – and historical – surroundings and enjoy elevated Spanish dishes carefully crafted in the open kitchen. 

Time Out tip: The best seat in the house is by the bar where you can watch the theatrical preparation of each dish.

What is it? Aulis is Simon Rogan's 12-seater chef's table in Hong Kong. Mirroring Aulis in Cartmel and London, the restaurant champions the farm-to-fork movement, spotlighting produce from the finest farmers and suppliers in Hong Kong and the region. 

Why we love it: Watching the chefs prepare dishes with high-precision tweezers is entertainment in itself. Everything on the tasting menu is unique and skillfully crafted and rethinks the conventions of fine dining. 

Time Out tip: The restaurant tries to cater to those with food allergies or dietary restrictions, but let them know at least a week before your reservation so they prepare accordingly. 

What is it? Chef-owner Vicky Cheng’s second venture – located just below his Michelin-starred restaurant VEA – puts a modern spin on the eight great Chinese cuisines.  

Why we love it: Wing presents a reimagined take on Chinese classics and offers a well-balanced sensory experience with understated elegance.

Time Out tip: This is one of the toughest tables to book in Hong Kong. Be sure to plan your visit and book at least weeks in advance to secure a seat. They open their online reservations 28 days ahead, and guests may start booking when the clock strikes midnight. 

What is it? The foil to The St. Regis Hong Kong's French fine dining restaurant, two-Michelin-starred Rùn, turns up the heat with top dishes from award-winning executive Chinese chef Hung Chi-Kwong. 

Why we love it: Expect a variety of superb Cantonese fare, skillfully crafted using seasonal ingredients and prepared using traditional cooking techniques but presented in a contemporary fashion. 

Time Out tip: Pair your meal with wine or tea carefully selected and prepared by their expert sommeliers.

What is it? Plaa is ZS Hospitality Group’s (proprietor of Testina and Whey, among others) seafood-focused restaurant in collaboration with renowned chefs Richie Lin and Ian Kittichai. 

Why we love it: If you love seafood and Thai flavours, then it’s one of the best places to book. Here traditional Thai dishes, including street food staples, get an inventive riff. Expect creative bites using the freshest local and regional seafood and produce. 

Time Out tip: The tasting menu will definitely fill up your tummy but leave some room for desserts, especially their petits fours. 

What is it? It is The Landmark Mandarin Oriental's contemporary restaurant led by renowned chef Richard Ekkebus. 

Why we love it: Thanks to chef Richard Ekkebus' vision to bring a more progressive cuisine to the forefront, Amber benefits from an innovative menu that is not confined to labels of cuisine and instead celebrates sustainability, produce, flavour and masterful execution. 

Time Out tip: Perfect for business lunches, intimate dinners and special occasions, Amber is the restaurant to be and be seen.

What is it? Acclaimed chef Hideaki Sato's fine dining restaurant centred on melding French techniques and Asian ingredients. This year, the restaurant finally got three stars from Michelin.

Why we love it: Ta Vie is about sampling a fantastic harmony of flavours that have the power to whisk you away to nostalgic childhood memories, whether it's a walk in the countryside or a gathering for a perfect Sunday roast.

Time Out tip: Watch out for new menus that change according to season.   

What is it? T'ang Court is The Langham's legendary three-Michelin-starred restaurant named after the Golden Age in Chinese history, the T'ang Dynasty.  

Why we love it: Helmed by executive chef Wong Chi Fai, the restaurant serves authentic Cantonese cuisine using only top-tier seasonal ingredients. The extensive menu includes an exquisite dim sum selection and signature dishes like stir-fried lobster with spring onions and shallots and baked stuffed crab shell, and the more expensive bird's nests and abalones. 

Time Out tip: Indecisive diners can opt for the prix fixe menus priced at $1,480 per person.  

What is it? Helmed by renowned chef Umberto Bombana, 8 ½ Otto e Mezzo Bombana is the first and only three-Michelin-starred Italian restaurant outside of Italy since 2012. 

Why we love it: Dubbed the 'king of truffles', chef Umberto Bombana whips up rustic, truffle-laden Italian dishes while embodying the essence of Italian hospitality through his venues' exceptional service.

Time Out tip: Voted best restaurant bar in the Time Out Bar Awards 2020, 8½ Otto e Mezzo Bombana is also known for its drinks as much as its food. Enjoy a pre-dinner cocktail or nightcap to complete your evening. 

What is it? Tin Lung Heen is The Ritz-Carlton, Hong Kong's sky-high two Michelin-starred Chinese restaurant helmed by Chef Paul Lau, an expert in Cantonese cuisine. 

Why do we love it? It's the place to enjoy refined dim sum while being up in the clouds. Chef Lau masterfully blends traditional and contemporary techniques, creating dishes with a deep respect for Cantonese cuisine and fresh produce.

Time Out tip: Try the restaurant's new dim sum and à la carte menu this season. Alongside delightful additions such as braised sea cucumber with pomelo peel and dried shrimp roe in Supreme sauce, the standout dim sum offerings include deep-fried crispy rolls with crab meat, steamed garoupa dumplings, and deep-fried shrimp toast in sweet and sour sauce.

What is it? The two-Michelin-starred Chinese restaurant Yan Toh Heen changed its name to Lai Ching Heen in time for the reopening of the revamped Regent Hong Kong. 

Why we love it: While a lot has been changing in its surroundings, including its recent renovation, the people behind Lai Ching Heen's exquisite Cantonese cuisine have remained through the years, maintaining consistency in quality and service.

Time Out tip: Enjoy delicious Cantonese dishes paired with specialty teas selected and prepared by Lai Ching Heen’s very own tea sommelier. 

What is it? It is chef Mingoo Kang's – the chef behind two Michelin-starred Mingles in Seoul – first venture outside of his native Korea, bringing the essence of refined Korean cuisine to Hong Kong.

Why we love it: Hansik Goo is a window to the diverse Korean culinary culture. It offers a well-designed tasting menu with bold, creative renditions of traditional Korean dishes. 

Time Out tip: This season, Hansik Goo is introducing a new menu coinciding with chef Seung Hun Park's appointment as the head chef, succeeding chef Steve Lee, who will be leaving Hong Kong by the end of the year. 

What is it? Mora is a soy-inspired French-Chinese restaurant located in Sheung Wan helmed by chef Vicky Lau of two Michelin-starred Tate Dining Room together with co-founder Romain Hertebreau and head chef Fai Choi. 

Why we love it: Starring the soybean, which is considered a pillar of Asian cuisine and culture, Mora celebrates this unassuming ingredient in a surprising amount of ways. Expect to be wowed by the many forms, textures and flavours of soy and never look back.

Time Out tip: The restaurant offers a good selection of sustainable French wines and sakes. If you want to bring your own bottle, corkage is $800 for a 750ml bottle, but if you buy one bottle from their list, your corkage will be waived. 

What is it? Estro, which means inspiration in Italian, is focused on Neapolitan cuisine but it's not all spaghetti and pizza here. The restaurant is helmed by Naples-born chef Antimo Maria Merone who has created a fascinating menu directed by his own memories and influenced by Italian history.

Why we love it: The dining experience here feels like a different world. First, the André Fu designed interior reels you in with its Naples-inspired aesthetic nuanced with old-world charm. Then the food, primed with chef's clever interpretations, takes you on a sentimental journey that is full of robust flavours. 

Time Out tip: The lunch and dinner menus have everything you need including a bread course with a choice of different olive oils. It's worth asking for a little of all four so you can work your way from light to flavourful.

What is it? Regent Hong Kong's reopening brought back The Steak House, returning with classic menu items and refreshing new dishes. 

Why we love it: The establishment places a strong emphasis on sourcing premium ingredients – especially when it comes to cuts of meat, which come from some of the world’s most famous farms, including Uruguay’s Metzger Frères, Spain’s El Capricho, Japan’s Toriyama, and Australia’s Mayura. 

Time Out tip: If you’re not a meat eater, there’s also an extensive salad bar and plenty of other grilled options to choose from, including blue lobster, sea king crab, and octopus. Remember to save some room for dessert!

What is it? The Ritz Carlton's sky-high stunning Italian restaurant inspired by one of the most famous operas in history. 

Why we love it: It's an excellent restaurant for special occasions. Bring your date here or special someone and dine amidst romantic surroundings while embarking on a gastronomic journey with the freshest seasonal produce from chef Angelo Aglianó's kitchen.  

Time Out tip: While here, you'll always be aware that you're up in the clouds and surrounded by Victoria Harbour and the Hong Kong skyline. So, it's a definite must to take pictures. The staff will encourage you to do so and even recommend how to get the best angles.  

What is it? Vicky Cheng, the visionary chef that puts Chinese-French cuisine to work, is the V in VEA (while celebrated Hong Kong bartender Antonio Lai is the A). The restaurant offers a distinct cuisine that aims to shine a light on Chinese cuisine created with French technique and execution.

Why we love it: Food-wise, there are tasting menus with six or eight courses that change regularly with the seasons. Signatures that do stay on the menu include a sea cucumber with kuruma prawn and fish maw with caviar and quinoa. What seems like odd pairings, is actually extremely well thought out. All the flavours are fine-tuned with finesse, and there's a sense of Hong Kong cuisine in every offering.

Time Out tip: A vegetarian version of the menu is also available upon request, but menus can change without prior notification so make sure to let your dietary requirements known beforehand.

What is it? Hong Kong Cuisine 1983, led by executive Silas Li, is an upscale Cantonese restaurant that presents authentic tastes and flavours of local dishes. 

Why we love it: With decades of experience working in fine dining restaurants, plus endless creativity, executive Silas Li and his team serve up quality and well-presented dim sum and other Cantonese dishes. 

Time Out tip: Indulge in innovative and reimagined Cantonese dishes, such as layered steamed egg white and fresh crab meat served with a hua-diao wine sauce; flaky scallion pancakes, irresistibly deep-fried chicken with crispy skin, as well as chef Silas’ signature dim sum items like steamed black truffle prawn dumpling with foie gras. 

What is it? Forum is a celebrated three-Michelin-starred Chinese restaurant founded by the city's 'Abalone King' Yeung Koon-yat. 

Why we love it: The restaurant puts a luxurious twist on traditional Cantonese cuisine serving a menu of dishes with abalone as the star. The kitchen is helmed by executive chef Adam Wong, and he continues to expand the restaurant's repertoire by collaborating with renowned chefs and brands. 

Time Out tip: While the restaurant's Ah Yat Abalone dish, named after its founder, remains its iconic signature dish, other noteworthy items on the menu are the sweet and tender braised ox tail and the tender and juicy, crispy fried chicken made with their daily freshly delivered poultry.  

What is it? Named after Kyoto-native and head chef Teruhiko Nagamoto, Nagamoto is a kappo-style Japanese restaurant that focuses on the essence of seasons, or ‘Shun’ in Japanese, which describes ingredients that are at the peak of their freshness and flavour. 

Why we love it: The ever-changing menu highlights the very best of the season. Nagamoto also gives diners a more interactive experience with chefs at cooking stations demonstrating their skills.

Time Out tip: Thanks to the calm vibes and minimalistic wooden-clad interior, Nagamoto whisks you away to Japan within moments of stepping inside, so you can come here to give your senses a moment to travel.

What is it? An ingredient-driven Cantonese restaurant that offers the authentic flavour of Chinese food, thanks to high-quality products, in a beautifully light and delicate cuisine.

Why we love it: Aside from holding a Michelin-star, it is hailed as one of the world's and Asia's best restaurants and is as popular as it was when it opened over a decade ago. Now relocated to The Wellington in Central with a revamped look and a refreshed menu, the restaurant still has its old team and serves its iconic signature dishes. 

Time Out tip: If there's one thing you must try, go for the old-time favourite – the steamed whole flower crab in aged Shaoxing rice wine and chicken oil served on top of flat rice noodles. 

What is it? Godenya is a Michelin-starred Japanese omakase restaurant in Sheung Wan by Shiya Goshima. 

Why we love it: Goshima, or Goshi-san (as he’s more affectionately known), is no ordinary Japanese restaurateur. While many a Japanese master serves you their creation, stoically steps back and allows their craft to speak for itself, Goshima will introduce you to their offerings and sake with a twinkle in his eye.

Time Out tip: For a one-of-a-kind sake pairing experience, Godenya is the perfect place to book a seat. The venue is popular for its authentic charm, but what people come back for is the owner’s gracious hospitality.  

What is it? As the name suggests, the restaurant serves tongue-tingling Sichuan cuisine with a menu consulted on by Chinese food historian Fuchsia Dunlop, whom you may recognise from Netflix’s hit food series Ugly Delicious.

Why we love it: Grand Majestic Sichuan’s swanky supper club interior is full of nostalgic glamour. Think velvet booths, plush carpets and gorgeous wallpaper, but the kitchen, helmed by chef Theign Phan, also impresses. Highlights include the bang bang ji, sweet and spicy pork wontons, beef with ten year-aged tangerine peel, and gong bao prawns with cashew, along with other fiery dishes with tableside service.

Time Out tip: Enjoy Sichuan-inspired cocktails at The Majestic Garden, located inside the restaurant.

What is it: The Kitin is a contemporary Cantonese restaurant located within the International Commerce Centre, offering a stunning view of Victoria Harbour.

Why we love it: The restaurant provides a unique twist on Cantonese cuisine by combining Eastern and Western culinary techniques to recreate beloved dishes. For example, they serve baked snow crab shells topped with 24-karat gold leaf and create steamed dumplings that resemble koi fish swimming in broth.

Time Out tip: When dining at The Kitin, present your same-day tickets for the Hong Kong Palace Museum, M+, or Xiqu Centre to enjoy a 15 percent discount on your entire bill (excluding weekends and public holidays).

What is it? The new Belon reopened in an elegant space on the lower side of Elgin Street, a revamp welcoming Baltimore native and chef Matthew Kirkley at the helm of the French restaurant.

Why we love it: Anyone who has been to the original Belon will always have a soft spot for it, but Belon 2.0 does something else entirely. More sophisticated in vibe and execution of cuisine, Kirkley has pushed for more in new signatures such as a delicately dressed Turbot with beurre cancalaise, Salade Gourmande, and Cervelas en Brioche made with great precision.

Time Out tip: The signage is so discreet that you may find yourself walking back and forth a few times, so just remember to look up as it’s just above Ho Lee Fook.

What is it? Much like the original in London, renowned British chef Simon Rogan brings his celebrated sustainable cuisine to Hong Kong in the form of Roganic. 

Why we love it: A farm-to-table destination in its own right, Hong Kong's Roganic is made for urban-dwellers who are in need of a more refreshing and less stiff approach to dining. The tasting menus, both long and short, always impress with seasonal and signature dishes. 

Time Out tip: For a more interactive experience, book a seat inside their chef's table, Aulis, serving an exciting and ever changing tasting menu.

What is it? Whisk is The Mira Hong Kong’s French-Japanese restaurant, led by Chef William Lau. 

Why we love it: Chef Lau delights guests with creative dishes featuring the freshest seasonal ingredients. Expect the finest ingredients cooked in simple yet elegant ways. 

Time Out tip: This month, Whisk is collaborating with European bistro Vivant for a multi-course meal for Sunday brunch featuring creative signature dishes, free-flow Champagne, and all-you-can-eat fresh-shucked oysters. 

What is it? One of the latest restaurants to open in LKF Tower. Heimat is owned by veteran chef Peter Find (formerly of The Ritz-Carlton), offering an elevated German cuisine. 

Why we love it: It changes the way you think about German food – which is certainly more exciting than the regular bratwurst and sauerkraut we are used to tasting in Hong Kong paired with copious amounts of beer. The menu embraces traditional German dishes from the chef's childhood memories with fresher and more cosmopolitan strokes.  

Time Out tip: Pair your meal with the wines on offer. Renowned sommelier Wallace Lo has curated a selection that will expand your palate with German wines more than the expected dry and sweet Rieslings. After a sumptuous meal, stay for the gummy bear trolley, which will come by your table to serve Heimat's signature gummies made in collaboration with confectioners Bären-Treff.   

What is it? Helmed by chef Giovanni Galeota, The Dining Room is a 70-seater restaurant inside Rosewood Hong Kong's Italian restaurant BluHouse.  

Why we love it: The Bluhouse already serves hearty Italian dishes perfect for casual dining and gathering with friends, but The Dining Room turns it up a notch with an upscale approach complemented with excellent wines from their extensive cellar. 

Time Out tip: The restaurant just released a new a la carte and set menus full of summer dishes. Make sure to try our favourite dish – handmade tagliolini pasta topped with sustainable bluefin tuna with fennel pollen and bottarga. 

What is it? Black Sheep Restaurants' latest opening in the newly revived The Magistracy in Tai Kwun. Helmed by Matthew Kirkley, Magistracy Dining Room showcases European cuisine inspired by timeless London restaurants. 

Why we love it: The venue transports you to a stately British home that feels like a slice of a bygone era. Complete with crisp white cloth table linens, candelabras, and elegant white crockery, the place exudes a romantic charm perfect for intimate date nights and celebrations. 

Time Out tip: Magistracy Dining Room is now open for lunch from Thursdays to Sundays. Enjoy a lunch menu full of all-new dishes, like hamachi crudo, roasted lamb rack with lamb jus, and a succulent prime sirloin crusted in mustard and onions. 

What is it? Chef Olivier Elzer from L’Envol at The St Regis Hong Kong launched his own restaurant on the 25th floor of H Code. Clarence occupies a huge 6,000sq ft space with four different dining areas, including the Raw & Wine Bar, Sommelier Room, Main Dining Room, and The Lounge.

Why we love it: The contemporary French restaurant presents a creative menu that playfully celebrates French classics with Asian cooking. Owing to methods of charcoal grilling, steaming, and cooking on a teppan, Clarence is able to serve a much lighter version of French recipes, including Japanese-style skewers ‘Yakifrenchy’. 

Time Out tip: Dig into the restaurant’s signature yakitori-inspired ‘Yakifrenchy’ skewers and hearty mains like skate wing served with endive comté salad. Healthy eaters can also check out chef Oliver’s new keto-friendly menu. 

What is it? With a name like Bȃtard, which stems from the old French word for bastard, you’re not wrong in assuming that this wine-focused restaurant is a lot less stuffy than other formal French cuisine and wine establishments in Hong Kong.

Why we love it: The restaurant is helmed by Singapore native and chef Aven Lau, resulting in brilliantly creative dishes on its ever-changing menu. And since the restaurant is inside The Fine Wine Experience, they offer reasonably priced quality wines. Those who want to buy bottles can browse the shop's excellent range of unique wines.  

Time Out tip: The restaurant space also holds two of its own private karaoke rooms which can seat up to 15-20 people so you can sing while sipping the best wine.

What is it? Fireside is an open-fire dining restaurant that is all about open-flame grilling and allowing the flavour and complexity of each ingredient to shine. 

Why we love it: Head chef Jaime Ortolá (formerly of La Paloma) recently took over the kitchen and changed the offering from a tasting menu to à la carte. Guests now have the option to choose which dishes they want to savour from the menu and pair it with approachable wines, beer, and cocktails. 

Time Out tip: Don’t miss out on desserts like burnt milk ice cream served with cocoa caramel and salted brown butter cream, which has a delightful smokiness and ties the whole meal together. 

What is it? The world's first Michelin-starred Punjabi restaurant. It offers simple, rustic dishes reflecting the Punjab region's humble agrarian roots.   

Why we love it: The delicious food and well-thought-out designs – from the plush leather banquettes, intricately detailed walls with quirky artworks, the gin trolley, and the turbaned man in a military uniform greeting you by the door – make you feel like you are stepping into a different time and place.  

Time Out tip: Enjoy their signature dishes and pair them with some classic cocktails. Their range of drinks use gin in the summer and whisky during colder months. 

What is it? Ho Lee Fook opened in 2014 and gained great popularity over the years for its innovative fusion offering rooted in traditional Cantonese cuisine. In 2021, Ho Lee Fook revamped and introduced a new look and a new chef, ArChan Chan.

Why we love it: The dining room's retro fun interior, pumping music, and cool vibe provide an excellent atmosphere for casual dining and delightful celebrations. Chef ArChan's kitchen always pushes the boundaries of Chinese cuisine, serving deliciously innovative dishes yet still honouring heritage.  

Time Out tip: This month, catch Ho Lee Fook’s own Archan Chan and chef Jayson Tang of  Man Ho Chinese Restaurant as they team up for A Duology of Cantonese Traditions, a collaborative two-part dining event held at both restaurants. 

What is it? Artifact Japanese restaurant is a chef's table experience at Jardine House’s food hall, BaseHall 2. 

Why we love it: Backed by an all-star F&B team composed of Michael Larkin, Beckaly Franks, Ezra Star, and chef Kiyoshi Sato, Artifact offers a dining experience that is nothing short of excellent. Along with a medley of starters, standout dishes include scallops served with wasabi and kaluga caviar, kinmedai fish with kabu and yuzu, and the moreish rice burdock and soy-cured yolk.

Time Out tip: Be sure to check out their speakeasy-style bar that offers a transportative atmosphere because of its futuristic design inspired by underground water reservoirs. 

What is it? Causeway Bay's famed Piedmont restaurant recently relocated to a new two-storey space on Ice House Street in Central. Helmed by young Asti-born chef Romeo Morelli, the restaurant prides itself on serving top-notch, authentic Piedmont cuisine using fresh ingredients sourced from the region. 

Why we love it: There are a lot of Italian restaurants in Hong Kong, but Castellana's Piedmontese dishes can drift you away to the hilly region in northwestern Italy, where the scents of white truffles and earthy mushroom risotto fill the air. 

Time Out tip: Pair your meal with quality vino from Castellana's extensive wine selection showcasing over 400 labels, including bottles of Barolo, Barbaresco, Barbera d'Asti, and Timorasso. 

What is it? Since opening in 2018, Arbor has remained one of the most exciting restaurants in Hong Kong offering a distinct Nordic-Japanese cuisine.

Why we love it: The restaurant serves innovative dishes in forest-themed surroundings – the perfect culinary getaway in the heart of Central. 

Time Out tip: Arbor's soft, warm and pillowy brioche is hard to resist and comes paired with two types of whipped butter infused with mentaiko and kombu.

What is it? The same team behind restaurants like Hansik Goo and Whey opened modern trattoria Testina in collaboration with Trippa Milano from Italy in the recently renovated 8 Lyndhurst Terrace building.

Why we love it: Led by chef Marco Xodo, Testina, which means ‘head’ in Italian, serves refined versions of classic Italian recipes with a nose-to-tail approach to their dishes. 

Time Out tip: Stay tuned to Testina’s socials to catch their frequent four-hands dining events, such as their recent collaboration with chef Matteo Fontana of Vietnam’s Da Vittorio Saigon.