Best fine dining Chinese restaurants in Hong Kong

Mott 32

Founded in Hong Kong in 2014, Mott 32 is widely regarded as one of the world’s most-awarded Chinese restaurant brands with locations worldwide, including Las Vegas, Vancouver, Singapore, Dubai, Bangkok, Cebu and Seoul, with two new locations in Toronto and Scottsdale opening this year.

Tucked beneath Standard Chartered in Central and taking inspiration from the bank’s vaults, opulent interiors by Joyce Wang are complemented by a treasure trove of lavish dishes from Canton, Shanghai, and Beijing. The cavernous restaurant serves up some of the city’s best dim sum, the freshest seafood and the finest Kobe & Wagyu beef, all with modern, creative twists.

Mott 32, Standard Chartered Bank Building, 4-4A Des Voeux Road Central, 2885 8688

Man Wah

Often referred to as Hong Kong’s most beautiful dining space, Michelin-starred Man Wah at Mandarin Oriental, Hong Kong, has been delighting guests with its refined Cantonese cuisine for over sixty years. The restaurant has retained its Michelin star for ten years and recently unveiled revitalised interiors that perfectly frame Hong Kong’s renowned skyline.

Executive Chinese Chef Wing-Keung Wong serves time-honoured Cantonese classics that discerning diners can discover. Opt for the à la carte menu for often-overlooked culinary gems such as tantalising sweet and sour pork with fresh pineapple and succulent sautéed lobster with superior fish broth. The restaurant serves a set lunch and set dinner menu and a popular dim sum menu during the day.

Man Wah, 25/F, Mandarin Oriental Hong Kong, 5 Connaught Rd Central, Central, 2825 4003

Lung King Heen

Lung King Heen at Four Seasons Hotel became the first Chinese restaurant in the world to be awarded three Michelin stars. Under the helm of legendary Chef Chan Yan Tak, who came out of retirement to open the restaurant, Lung King Heen serves exceptional dim sum and other Cantonese classics. Must-orders include the barbecued pork bun with pine nuts and the suckling pig.

Lung King Heen, Four Seasons Hotel, Hong Kong, 8 Finance Street, Central, 3196 8888

T’ang Court

Located in the Langham Hotel, T’ang Court has held three Michelin stars for the last eight years. The menu lives up to the opulent surroundings of plush ruby red carpets, crisp white tablecloths and expensive Chinese art. Highlights include baked stuffed crab and Japanese Wagyu beef stir-fried with spring onion and wasabi.

T’ang Court, 1/F & 2/F, The Langham, 8 Peking Road, Tsim Sha Tsui, 2132 7898

Chef-Owner Danny Yip of The Chairman

The Chairman

Food takes centre stage at this small, relatively unassuming eatery that has routinely served high-end and innovative Cantonese cuisine for years. Popular dishes such as steamed fresh flower crab with aged Shaoxing wine and braised spare ribs with preserved plums in caramelised black bean sauce keep the restaurant packed every night. In 2023, The Chairman was ranked in the World’s 50 Best Restaurants, putting Asia firmly in the sights of the world’s foodies.

The Chairman, 18 Kau U Fong, Central, 2555 2202

Spring Moon

Spring Moon in the prestigious Peninsula Hotel is one of Hong Kong’s most celebrated Chinese restaurants, drawing fans of classic, refined Cantonese cuisine since 1986.

The Michelin-starred restaurant’s timelessly elegant dining room, graced by Art Deco stained-glass windows, sets the stage for Chef Lam Yuk Ming’s magnificent array of authentic preparations. The menu offers elaborate dishes such as braised bird’s nest soups, roasted Peking duck, and wok-fried Kagoshima beef, to abundant dim sum. All can be paired with artisanal teas recommended by Spring Moon’s Tea Masters and signature spicy condiments – including the world-famous XO Chilli Sauce, which originated here.

Spring Moon, The Peninsula Hong Kong, Salisbury Road, Tsim Sha Tsui, 2696 6760

Lai Ching Heen

Lai Ching Heen (formerly known as Yan To Heen) has recently reopened the reimagined Regent Hong Kong. This two Michelin-starred Chinese restaurant specialises in Cantonese cuisine and is regarded as one of the world’s finest Chinese restaurants. A series of stunning jade-themed design elements, including signature jade place settings, refined Cantonese dishes and Chinese tea culture, and iconic views of Victoria Harbour, contribute to the hallmarks of the Lai Ching Heen experience.

Lai Ching Heen, Regent Hong Kong, 18 Salisbury Rd, Tsim Sha Tsui, 2313 2313

Tin Lung Heen

On Level 102 of The Ritz Carlton, Hong Kong, two Michelin-starred Tin Lung Heen is set against contemporary oriental décor with a dramatic backdrop of the Hong Kong skyline. The restaurant serves refined authentic Cantonese cuisine and is a popular venue for traditional Hong Kong dim sum complemented with premium teas.

The restaurant is led by Chef Paul Lau Ping-Lui, who, with over 36 years of experience, is widely regarded as one of the top Cantonese chefs in Hong Kong and an expert in Chinese culinary arts. Combining innovation with traditional cooking methods and techniques and inspiration from the local culture and surrounding environment, Chef Lau presents refined, authentic Cantonese cuisine at its best.

Tin Lung Heen, International Commerce Centre (ICC), 102/F, The Ritz-Carlton, Hong Kong, 1 Austin Rd W, Tsim Sha Tsui, 2263 2270

Duddell’s

Located in the centre of Central, Duddell’s serves up luxe versions of dim sum classics in a bright, airy restaurant with stunning verandah. Moreover, the restaurant functions beautifully as an art space and bar and regularly holds exhibitions, showcases, and soirees. The ora pan-fried scallop with ginger-scallion egg whites, black truffle, and honey-glazed barbecued Iberico pork are must-try classics on the menu. The weekend salon brunch with free-flow Veuve Clicquot and espresso martinis is the best way to sample the fine-dining Chinese restaurant.

Duddell’s, 3/F, Shanghai Tang Mansion, 1 Duddell Street, Central, 2525 9191

Hong Kong Cuisine 1983

Hong Kong Cuisine 1983 presents authentic Cantonese flavours with a touch of innovation.

In 2023, as the restaurant approached its 10th anniversary, founder Baldwin Cheng joined forces with Chef Silas Li to create a new contemporary Chinese menu of Cantonese classics with a modern twist.

Having worked as a private chef to Hong Kong’s elite for over two decades, Li has revamped this Happy Valley-based restaurant with a seasonal menu of quality, well-presented dim sum and other Cantonese dishes that change every three months.

Hong Kong Cuisine 1983, 1/F, 2-4 Tsoi Tak Street, Happy Valley, 2893 3788

Chilli Fagara

Chilli Fagara in Soho fosters a deep appreciation for Sichuan cuisine and spice. The restaurant has been in business for almost 20 years and has amassed 11 consecutive Michelin Guide restaurant recommendations.

Under the expert guidance of Chongqing-native Chef Chan Kai Ying and her daughter Tracy Wong, Chilli Fagara embodies the essence of Sichuan “Ma”, “La”, and “Tang”, the art of combining numbing, burning, and neutral tastes. An extensive menu of classic and modern dishes, including homestyle mapo tofu, crisp-fried lamb shank and sweet and sour mock chicken, appeal to all levels of spice tolerance. Ingredients are sourced from a trusted network of growers and producers in Chef Chan’s ancestral province.

Chilli Fagara, 7 Old Bailey Street, Central, 2796 6866

One Harbour Road

With grand interiors, views looking out across Victoria Harbour and refined authentic Cantonese cuisine, One Harbour Road offers a truly elevated experience. Executive Chinese Chef Chan Hon-Cheong serves dim sum and Cantonese dishes focusing on time-honoured traditions and techniques with the freshest ingredients and creative presentation.

One Harbour Road, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai, 2588 1234