21 Best Restaurants in Hong Kong, China

This café is a great spot to rest your heels after a day of shopping, and enjoy a cup of tea and a slice of cake. Some of the cakes are marked with the brand's iconic “b.” logo to reel in the fashionista-foodies. The cheesecake and the zesty lemon tart are excellent, and those looking for a light lunch can also order one of the salads or sandwiches.

Chocoholics should make a beeline to Awfully Chocolate. The chocolate cake is near perfection—dark, dense, and divine, it’s cocoa at its best. The cakes are available in several flavors, including original chocolate fudge, chocolate banana, or choco with rum and cherry. The dark-chocolate ice cream also deserves special mention, especially since it contains less sugar than your average ice cream but remains as sinfully rich.

You may be familiar with mainstream Japanese sushi and sashimi, but Okinawan cooking is something completely different. Dishes from the Ryukyu Islands carry Chinese and American influences, and you’ll find plenty of chanpuru (stir-fry) dishes, as well as obscure delicacies like salt and cookie ice cream. The islands are also credited for their bountiful fresh produce; be sure to try the umi budo “green caviar” sea kelp and the bitter gourd melon. Carnivores, don't fret—Okinawa’s Motobu Wagyu beef and Aguu pork are delicious, well-marbled versions that work well in everything from grills to shabu shabu.

The decor, staff uniforms, and—of course—the food all capture the retro vibe of the 1960s Hong Kong cha chaan teng (local café). Cantonese pop songs from that era play over the sound system while diners relish bowls of elbow macaroni served in soup and topped with ham and eggs. Other staples include spaghetti served in chicken broth with cha siu pork and green peas. But the sweets here are what really stand out. The egg tarts are rich and custardy, and the French toast is served with a giant slab of butter. Surely the best items, though, are the hotcakes topped with bananas, buttered walnuts, and soft-serve ice cream.

The dim sum menu here goes beyond common Cantonese morsels like har gau (steamed shrimp dumplings), embracing dishes more popular in the north, including chili prawn dumplings, Beijing onion cakes, and various steamed buns. Decadent dim sum options, such as abalone pastries, are particularly popular, but also extremely pricey. Lunch reservations are not taken, so there’s always a long line, especially on weekends. Arrive early, or admire the antique Chinese decor while you wait.

Travel back to the romantic 1960s at this retro restaurant. Both the decor and the food have remained largely unchanged since the restaurant’s heyday, and you’ll find local interpretations of borscht, gravy-covered steaks, and other western dishes.

Hotpot cooking is immensely popular in Hong Kong, and places like Hotpot Instinct are packed even during the steamy summer months. The large menu offers thinly sliced beef, pork, seafood, and a range of house-made fish balls and meatballs, which diners then dip into a boiling vat of broth at their table.

Expert in the art of yakiniku (grilled meats), Iroha stocks top-quality ingredients for its tabletop grills. Many go for the premium Wagyu beef selection, but the seafood choices are also worth trying. The thick-sliced salted beef tongue is legendary.

British celebrity-chef Jamie Oliver’s first Hong Kong venture may have had a slow start, but its heart is in the right place. The restaurant offers casual, unpretentious Italian cuisine with a heavy emphasis on sustainable, responsibly sourced ingredients. The menu follows the blueprint set out by other Jamie’s Italian outlets around the world. House favorites include hearty sharing planks loaded with cured meats, cheeses, pickles, and greens. Other familiar dishes include the famous prawn linguine.

You can identify Lab Made by the large crowd that’s usually gathered in front of the store. They come for the super-smooth, house-spun ice cream, which is made using liquid nitrogen. The freezing process takes only a minute, which is why everything can be made to order using the freshest ingredients. There are usually only a handful of flavors to choose from, and the menu changes on a weekly basis. If available, go for one of the Hong Kong–inspired flavors, such as bean-curd pudding or sweet red-bean soup.

Foodies were understandably excited when this iconic French patisserie set up shop in Hong Kong. Its pastel-colored macarons come in a rainbow of flavors, such as classic rose and sea-salt caramel. You can enjoy these delectable confections in the sit-down tearoom, or take them to go in one of the gorgeous pastry boxes.

This eatery has won rave reviews since the first outlet opened in Bangkok. The Hong Kong branch lives up to its predecessor's reputation and boasts a winning formula of designer decor, friendly service, and tasty, refined takes on authentic regional Thai dishes. You can start with char-grilled pork neck before moving on to one of the spicy-and-sweet soups or salads. We also recommend the herb-laden duck and lamb curries, as well as a stir-fried noodle dish to anchor the meal.

This izakaya offers plate upon plate of yakitori and kushiyaki (Japanese-style skewered and grilled items) in a decidely relaxed atmosphere. The ox tongue is exceptional—succulent, soft, and flavored with just the right amount of salt. Kushiyaki staples, such as chicken wings and shiitake mushrooms, are also excellent. Nightly specials are displayed on a chalkboard. And in true izakaya fashion, Nan Tei offers a well-ranging sake list to accompany the bite-sized noshes. This is a great place for a casual Japanese meal with good food and a couple of drinks.

Chef and cofounder Olivier Elzer cut his teeth at Pierre Gagnaire and Joël Robuchon’s kitchens before opening his solo venture. The idea is to serve modern French cuisine that pays tribute to seasonal ingredients. Grab one of the bar seats at the chef’s table if you want an unobstructed view of the action in the open kitchen. The menu is designed to be flexible, with dishes available in full or half portions. Standouts include the grilled tuna with five spices and the langoustine risotto venere with masala butter. The restaurant offers a set dinner, but you can also create your own four- to eight-course tasting menu.

Uni (sea urchin), ikura (salmon roe), o-toro (the fattiest of fatty tuna) . . . if these dishes make you drool, then make a beeline for Sushi Hiro, hidden in an office building but quite possibly the best place in town for raw fish. Dinner can be pricey, but lunch sees some fantastic deals.

This place started out as a one-table private kitchen in a quiet Wan Chai neighborhood. Due to popular demand, chef-owner Esther Sham moved to a much larger location. Decked out like a chic Parisian apartment, the newer space accommodates 48 guests. There are seven different menus from which to choose, ranging from the Japanese-inspired meal to the Shanghai-style dinner. The latter includes the famous not-so-Shanghainese foie gras dumplings. Wine connoisseurs can also take advantage of the extensive selection at Hip Cellar next door.

This restaurant specializes in tonkatsu—pork cutlets that are dipped in panko and deep-fried. When it’s done right, as it is here, the pork is crispy on the outside but remains tender and juicy on the inside. The fillet is sliced up and served with an appetizing, tangy sauce, and goes perfectly with a bowl of steamed rice.

This restaurant serves good Shanghainese fare at reasonable prices. The signature xiao long bao (soup dumplings) are great, and the honey ham with crispy bean-curd skin wrapped in soft bread is delicious and authentic. Be sure to try the tofu dumpling—a unique dish that has mixed greens enveloped in thin sheets of silken bean curd. (This requires advance ordering.) We also recommend the Shanghai-style doughnut on the dessert menu—it’s a deep-fried sphere of whipped and fluffy egg whites stuffed with red bean and bananas. The restaurant also offers several great-value set menus.

A hidden gem in this always-bustling neighborhood, Xenri D’zen follows a strict philosophy of seasonal eating that’s inspired by Japan’s traditional kaiseki formal dining. The experience is interpreted in a modern manner without detracting from the quality of the food. The multicourse menu usually includes the season’s freshest sashimi and sushi, followed by various cooked dishes. The prices aren’t necessarily cheap, but a meal here will cost less than most other Japanese restaurants of a similar caliber.

This is one of Hong Kong’s most popular Sichaun restaurants, and the chefs are generous with the spices in dishes like the signature crispy chicken with red chilies and peppercorns. Sliced Mandarin fish with crispy soybean crumbs is another classic. For something with a little less heat but still equally delicious, go for the house-smoked duckling or hand-cut noodles served in a flavorful broth. To end your meal, choose from traditional sweets or newfangled creations like chocolate-and-chili ice cream.