Looking for restaurants in Hong Kong? We’ve compiled a list of some of the trendy restaurants in the city. Let’s celebrate together with the family and friends on this special month.
FORTY-FIVE
This 1st and 2nd Quarter, Leading Nation and Hongkong Land are set to unveil the city’s most thrilling new hospitality destination in a generation. Forty-Five, located in LANDMARK heralds a new chapter in Hong Kong’s vibrant arts and culinary scene, bringing five stunning new experiential concepts to one location atop Hong Kong’s most prestigious lifestyle destination, LANDMARK. From magic hour cocktails on a dazzling Sky Terrace that boasts 360-degree views of the iconic cityscape, to a one-of-a-kind encounter between the most decorated female chef in the world with a total of 10 MICHELIN stars across her restaurants, Anne-Sophie Pic’s first French fine-dining restaurant in Hong Kong together with luxury house Baccarat, the unique space celebrates Asia’s most brilliant contemporary artists, global creators, and designers. Under the same roof, one will also find refined traditional Shanghainese dining, a world-renowned teppanyaki experience, and a private members’ arts club for entrepreneurs and creatives.
Cafe Bau
Opening its doors to Hong Kong’s discerning diners today, LUBUDS F&B Group is set to shake up the city’s restaurant scene with Cafe Bau, a brand-new farm-to-table concept helmed by renowned Chef Alvin Leung. LUBUDS F&B Group is a proud champion of supporting local agriculture in Hong Kong – an ethos that Chef Alvin Leung shares precisely in his gastronomic practices – culminating in this synergistic partnership that brought to life Cafe Bau, with the mission to raise awareness for the importance of reducing the carbon footprint on the planet. The name “Cafe Bau” pays homage to the Bauhinia x Blakeana flower, a rare hybrid plant native to Hong Kong and an iconic emblem of the city. Just like its namesake, Cafe Bau is a hybrid concept born in Hong Kong and bred by Chef Alvin’s strong culinary influences from around the world. It re-imagines dining experiences in the city by using the highest amount of locally sourced ingredients, presenting a unique range of culinary innovations that carry the prowess of Chef Alvin’s usual boundary-pushing standards. Set in Wan Chai, Cafe Bau inherits the former address of Chef Alvin’s two-Michelin-starred restaurant Bo Innovation. During its opening phase, the restaurant is open for dinner service, offering a delicate 3-course menu (HK$650 per person) and an exceptional 7-course tasting menu (HK$998 per person).
moxie
Since opening in 2021, Moxie, the third restaurant in The Arcane Collective family, has established a clear reputation for delivering vibrant and creative plant-forward, ingredient-led cuisine. Pushing the envelope one step further in a quest to provide guests with healthy, delicious food, Chef de Cuisine Michael Smith has decided to also forgo the use of all dairy products at Moxie going forward. “I felt like it was the next step to take that aligned with our ethos and cuisine,” says Chef Michael, “With regards to health and nutrition, as well as ethics and environmental sustainability. It’s a move I’ve been wanting to make for a while and I’m so pleased we finally have.” In addition to Moxie’s a la carte dessert offerings, the restaurant offers a daily selection of baked items, inspired by Chef Michael’s passion for traditional English sweets and baked goods. Muffins, cookies, flapjacks and pastries are available at Moxie’s takeaway coffee counter every day, rotating flavours frequently, led by seasonality. In keeping with the restaurant’s principles, Chef Michael and Moxie’s Sous Chef Wilson Leung have reimagined these recipes to be entirely plant-based, whilst retaining their indulgent nature.
The Luxe Manor
The Luxe Manor, a boutique hotel located in Tsim Sha Tsui, partnered with TEA CHÂTEAU, an innovative tea brand that is leading the tea trend, for the first time to introduce a series of extraordinary privileges, including “Nordic Blossom Tea Moment” afternoon tea at Nordic restaurant FINDS; suite staycation packages designed exclusively for tea moments, exclusive private tea party at themed rooms, etc., allowing guests to enjoy tea time under the warm spring sunshine. Let the forest atmosphere surround you as you enter FINDS with silhouettes of tree trunks, wooden deer heads, and more. As spring approaches, the flowers blossoms and everything awakens, TEA CHÂTEAU, a famous tea brand that leads the tea culture trend, has launched a new sakura tea that blends the elegant aroma of sakura with the fragrant green tea, evoking the lively spirit of spring. Inspired by this, the culinary team of FINDS has created a delightful afternoon tea featuring TEA CHÂTEAU’s unique floral tea as the main ingredient, perfect for enjoying amidst the blooming cherry blossoms.
Plant Sifu™
Hong Kong plant-based food innovation brand, Plant Sifu™, celebrates Earth Month and the roots of its quest to forge exceptional plant-based Chinese cuisine by joining hands with 3 acclaimed restaurants in the new “Reimagine Dim Sum with Plant Sifu™” partnership. Spanning culinary fusion and classic Cantonese, Mott 32, D.H.K. Seafood Restaurant and Sha Tin 18 masterfully showcase the beauty of plant-based dim sum, embracing the low-fat Plant Sifu™ Mince and Ground pork with patented food technology – AROMAX™. This new campaign is a salute to the annual Earth Month in April, and the artisanal skills proudly practised to make perfect dim sum – with a new-age plant-based ethos that is environmentally aware and health-conscious while remaining true to beloved tastes and traditions. A desire to enjoy the same delicious flavours and aromas of their favourite pork dim sum, without the meat, was one of the main spurs for Plant Sifu™ innovators Joshua Ng and Dr. Andrew Leung, who founded their flagship company Good Food Technologies in 2020. In a breakthrough that has powered Plant Sifu™ plant-based meat to achieve next-level texture, juiciness, aroma and cookability, the pioneering duo developed the patented technology AROMAX™ with konjac and 100% plant ingredients that emulate pork fat. AROMAX™ also turns translucent once cooked, enhances the juiciness of any dish, and significantly reduces the use of animal fats (like lard), making it an ideal component for Chinese dim sum that is a feast for the eyes and the palate.
Hyatt Regency
Soak up the spring season as Hyatt Regency Hong Kong, Tsim Sha Tsui’s Cafe serves up the blooming and beautiful Spring Garden Afternoon Tea Set, infusing fruits and blossoms in a host of savouries and sweets that will leave you feeling refreshed. Expect a feast for both your eyes and palate with an enticing array of colourful teatime treats. The set features flavourful Cranberry brioche sandwich, crab meat tobiko, marshmallow, chives, lemon zest that will awaken your taste buds, the delicious Beetroot hummus tart, homemade labneh, gold crackers and the warm and aromatic Black truffle egg custard, ceps, morel, black truffle oil.
Garden Café
Garden Café has recently launched “The Best of Land and Sea”, a buffet dinner that encompasses select ingredients from various countries and terrains, all of them procured and cooked with attention by the seasoned culinary team. Seafood lovers will be delighted to find premium catches such as fresh Boston lobsters, Canadian snow crab legs, oysters, tuna belly sashimi, while meat aficionados can taste various prime cuts at the alfresco terrace. The multitude of wonderful food will surely constitute a memorable gustatory journey. The spectacular buffet makes an immediate first impression through its exquisite appetisers. To begin, two freshly shucked oysters will be served to the table. Their smoothness and oceanic fragrance are accentuated by the accompanying cocktail sauce and lemon. Served in alternating weeks, chilled abalone in huadiao wine, smoked salmon with caviar and pan-fried goose foie gras are also true crowd favorites.
Marco Polo Hongkong Hotel
Indulge in all kinds of culinary delights! From now until 30 June 2023, book the “More Than A Stay” package at Marco Polo Hongkong Hotel or Gateway Hotel to enjoy SAVVY’s All-you-can-eat Feast with family and friends during your stay. SAVVY’s all-you-can-eat feast is available from 6:30pm to 10:00pm daily. Guests can start the lavish feast with a Premium Seafood Platter, which includes Grilled Boston Lobster, Grilled Tiger Prawn, Dalian Abalone, Steamed Scallop with Glass Noodles, Crispy Fried Soft-shell Crab, and Southeast Asian delicacies – Indian Roasted Chicken and Thai-style Prawn Cake. Guests can also enjoy unlimited servings of their favourite dishes from the cold table, with seasonal seafood such as Brown Crabs, Crayfish, Shrimp, Clams and Mussels alongside an array of delicious appetisers. Guests can then order endless entrées with just a few clicks via the digital menu. From SAVVY’s signature Tom Yum Kung, curated by SAVVY’s Thai Chef, Nontra-Udon Buapha, to the hearty Indian Paneer Tikka, crafted by SAVVY’s Indian Chef Sanjay Yadav, there are over 20 international specialities to choose from as well as a variety of side dishes that are cooked à la minute at the dynamic live kitchens. Chef recommendations include Grilled Lamb Chop, Pan-seared Norwegian Salmon, Chicken and Beef Satay, Pad Thai, Prawn Tandoori and Sautéed Prawn with X.O. Sauce. An exquisite treat from the SAVVY dessert trolley will also be served to each table to end the night.
Hyatt Centric
Hyatt Centric Victoria Harbour Hong Kong brings the flavours of the Mediterranean to The Farmhouse’s popular lunch and dinner buffets from 17 April until 18 June 2023, priced from HK$378* for lunch and HK$688* for dinner per adult. During this time, buffet spreads will feature a host of specialties that celebrate the diversity and deliciousness of the Mediterranean region, which typically covers the countries surrounding the Mediterranean Sea, spanning three continents – Southern Europe, Northern Africa, and Western Asia. Book a table now! The Farmhouse’s signature Interactive Live Stations will serve made-to-order Lobster Orzotto, a creamy risotto-style dish made with pearl barley instead of rice to complement the bite-sized chunks of lobster meat; freshly-sliced Bone-In Serrano Ham, known for its buttery taste and melt-in-your-mouth texture, as well as a richer-flavoured Bone-In Iberico Ham during dinner; for dessert, Crema Catalana during lunch, a Catalan take on Crème Brûlée which uses milk instead of cream, and a Mediterranean classic, Churros with Chocolate Sauce during dinner. Diners will even get to enjoy freshly-made red and white Sangria from a dedicated Sangria Bar during dinnertime, at no extra charge. Besides the Interactive Live Stations, diners can also look forward to a host of Mediterranean delights amidst The Farmhouse’s sumptuous spreads. For hot items, highlights include Turkish Oxtail Stew, Baked Fish Fillet in Paper with Mixed Olives and Sun Dried Tomatoes, and Greek-Style Chicken Drumsticks; at the Grill Station, enjoy assorted Italian Sausages, Pork Neck (dinner only) and more, plus River Prawns on Saturdays, Sundays, and public holidays. Dessert-lovers can feast on specials like Lemon Raspberry Olive Cake, Rum Baba, Coffee Panna Cotta, Cannolis, Almond Biscotti, and more, not forgetting The Farmhouse’s famous Ice Cream carousel with a range of flavours and toppings.
The Merchants
The Merchants, named after the trading houses of old Canton that once bridged China with the rest of the world, is the first restaurant to open its doors at Forty-Five in LANDMARK, Central with a total floor size of 4500 sq ft that seats up to 100 guests with 4 private dining rooms. Created by Leading Nation Hospitality Group’s Gerald Li and Kevin Poon, The Merchants brings a refined and contemporary taste of Shanghai to Hong Kong’s trendiest new arts and lifestyle destination. From magic hour cocktails on a dazzling Sky Terrace that boasts 360-degree views of the iconic cityscape at Cardinal Point, to a one-of-a-kind encounter between the most decorated female chef in the world with a total of 10 MICHELIN stars across her restaurants, Anne-Sophie Pic’s first French fine-dining restaurant, The Cristal Room by Anne-Sophie Pic in Hong Kong together with luxury house Baccarat, the unique space celebrates Asia’s most brilliant contemporary artists, global creators, and designers. Under the same roof, one will also find refined traditional Shanghainese dining, The Merchants, a world-renowned teppanyaki experience, Kaen Teppanyaki, and a private members’ arts club, The Gloucester Arts Club for entrepreneurs and creatives.
tarte
For those with a taste for the finer things in life and a passion for culinary indulgence, Tarte is a name that needs no introduction. Founded by celebrity chef Rania Hatoum, Tarte is the celebrated online gourmet tart business that has been making waves in the world of haute cuisine. With a focus on gourmet ingredients and perfected savoury variations, Tarte’s luxurious and intricate tarts have become a must-try for the city’s most discerning gourmands. From 3 May 2023, Tarte will be hosting an exclusive pop up at LANDMARK, allowing more gastronomes to experience Rania’s culinary prowess. During this exclusive pop-up, Rania will be introducing a new 1.5 inch mini variation of her signature tarts (from HK$38), encouraging visitors to try a wider variety of flavours and expand their palates. Various tart crust flavours, including keto or gluten-free options will be on offer, enabling those on even the strictest diets to indulge guilt-free. Savour her most famous creation, the Signature Caviar Tart (from HK$248), alongside a sumptuous selection of savoury and sweet flavours, each made with highly-coveted premium ingredients.
Hyatt Regency Hong Kong
Hyatt Regency Tsim Sha Tsui’s Chef de Cuisine Wong Ho Kan of The Chinese Restaurant presents diners with a hearty feast featuring various seafood and bean curd from 1 May to 30 June 2023. Savour the appetizing Chilled bean curd with fresh Chinese yam, preserved egg, pickled ginger, sesame sauce, black vinegar. Chef Wong blends the bean curd with Chinese yam, coriander, green onion and yam bean to enrich the crunchiness. It is then topped with preserved egg and pickled ginger to stimulate the appetite. For the exquisite Steamed Boston lobster claw, egg white, hua diao wine in combination with wok-fried Boston lobster, termite mushroom, the sweetness of the lobster claw and aroma of the hua diao wine are perfectly infused into the mixture of egg white and bean curd. On the other side of the plate, the lobster is wok-fried with termite mushroom and red pepper to enhance the flavour. Satisfy your cravings with Braised organic Nigari bean curd, crab meat, egg white. The translucent pan-fried egg white filled with luscious crab meat alongside the fried Nigari bean curd is an irresistible combination incorporating different textures in one bite. The delicious Crispy homemade spinach egg bean curd is served with sesame mustard. Egg yolk is mixed with soya milk to create a base; then a layer of minced spinach is added on top before they are steamed together. The combination is then wok-fried until golden brown, after which it is cut into delicate pieces. Chef Wong highly recommends the Steamed organic black bean curd, almond sauce, crispy fried fish maw. This exquisitely crafted delicacy is a creative dish in which the 8 heads fish maw is beautifully fried, placed atop the steamed black bean curd and then served with creamy almond sauce, offering diners a delicate and unforgettable taste. Simmered spotted garoupa fillet, honeycomb bean curd, luffa, fish stock is filled with the natural sweetness of fish. The rich milky-white soup base incorporates protein rich spotted garoupa fillet, crucian carp fish, bean curd and tomato. The honeycomb bean curd and luffa fully absorb the delicious fish stock to create this warming delicacy.
