Hong Kong, a dazzling metropolis where East meets West, has long cemented its standing as a global culinary capital. Beyond its bustling street food scene and lively local eateries, the city’s fine dining landscape showcases an unmatched concentration of Michelin-starred establishments, particularly within its energetic Central district. This flourishing environment reflects an ever-evolving culinary scene, shaped by a new generation of inventive chefs, novel ingredient applications, and a fluid blend of tradition and global influences. For the astute gourmand, Hong Kong presents not merely meals, but profound culinary expeditions. The city’s dining scene is characterized by its breadth, featuring an impressive fifty-one types of cuisine in the latest Michelin Guide, with a growing emphasis on local ingredients and plant-based options, even in non-vegetarian venues. This dedication to quality and innovation is evident across its top-tier restaurants. We invite you to explore five of these culinary luminaries – Amber, Lai Ching Heen, Sushi Shikon, L’Envol, and 8½ Otto e Mezzo Bombana – each a zenith of gastronomic achievement, promising an indelible odyssey for the senses.
Amber
Amber, situated within The Landmark Mandarin Oriental in Central, serves as a guiding light for French Contemporary cuisine, recently ascending to a coveted three Michelin Stars in 2025 after 16 years of consistent two-star recognition. Uniquely, it also proudly holds a MICHELIN Green Star, acknowledging its groundbreaking commitment to sustainable gastronomy, making it the sole restaurant in Hong Kong with both distinctions. This dual recognition highlights a rare accomplishment in the global culinary arena, as only a handful of restaurants worldwide have achieved both the highest culinary and environmental accolades.
Under the insightful leadership of Dutch-born Culinary Director Richard Ekkebus, Amber has reimagined French fine dining. His philosophy, grounded in “humanistic values and a visionary prospect into the future,” champions a dairy-free, less meat-focused approach. The kitchen diligently sources local organic produce, sustainably harvested seafood, and Fair Trade commodities, even repurposing scallop skirts for fish sauce and implementing an anaerobic digester for food waste. What truly sets this experience apart is the subtle yet significant redefinition of French haute cuisine. Even without dairy, a cornerstone of classic French cooking, Amber’s chefs achieve flavors and textures that remain utterly sumptuous. The fact that many diners might not even discern the absence of dairy speaks to the mastery of alternative techniques, appealing to a broader, more health-conscious market without diminishing the gourmet experience. This audacious shift, initially a risk, has been validated by the third star, reinforcing their forward-thinking outlook.
The restaurant’s post-2018 refurbishment transformed its lavish aesthetic into a tranquil, minimalist, and contemporary sanctuary, featuring graceful curved walls in warm champagne tones, soaring ceilings, natural materials, and soft illumination. While the urban vistas of Central’s skyscrapers might be unremarkable, the interior crafts a sophisticated escape from the city’s hustle. Dining at Amber is a progressive exploration, with set menus offering a thoughtful sequence of flavors. A standout feature for those choosing the eight-course menu is a special invitation into Amber’s kitchen for a seafood course, providing a rare glimpse into the culinary exactitude. The “Amber Enigma” secret course, veiled in mystery with a no-phone policy, adds an element of playful surprise. The characteristic Hokkaido sea urchin with blue lobster gelée, cauliflower, and caviar exemplifies their “classic finesse” and “kitchen craftsmanship” within the non-dairy framework.
Address: 15 Queen’s Road Central, Central, Hong Kong
Phone: 852 2132 0066
Website, Instagram
Lai Ching Heen
Transitioning from Amber’s innovative French approach, Lai Ching Heen, the esteemed Cantonese restaurant at Regent Hong Kong in Tsim Sha Tsui, consistently holds two Michelin stars, cementing its position as a leading destination for authentic Cantonese dining for 16 consecutive years. Its heritage spans over four decades, during which it has been celebrated as one of the world’s finest Chinese restaurants specializing in Cantonese gastronomy.
Following its 2022 renovation and renaming, the main dining room now offers direct access from the hotel lobby. The ambiance is truly enchanting: a “jade-inspired dining room designed to resemble a splendid jewelry box that holds the treasures of Cantonese heritage.” This careful design is complemented by stunning, expansive harbor views and the vibrant glow of Hong Kong’s skyline, immersing diners in a world of refinement and authenticity. This deliberate setting elevates the dining act, framing each meal as a cherished cultural immersion.
Under the guidance of Executive Chef Lau Yiu Fai and Head Chef Cheng Man Sang, Lai Ching Heen specializes in traditional Cantonese cuisine, applying time-honored techniques with creative and modern flair. Characteristic dishes include the renowned stuffed crab shell with crabmeat, lauded for its creamy, rich mixture of crabmeat, onion, and fresh milk encased in a crisp golden shell, melting in the mouth with a lingering sweetness of the ocean. The crispy Lung Kong chicken is another enduring favorite. For lunch, the artfully prepared dim sum offers bite-sized morsels of perfection, with subtle tea notes infused into fillings such as pork, prawn, black garlic, and bamboo shoots. The wok-fried Kagoshima Wagyu with hon-shimeji mushrooms and garlic redefines “wok hei,” with buttery tender Wagyu complemented by earthy mushrooms and aromatic garlic.
A distinguishing characteristic is the unique tea-pairing menu, expertly curated by Tea Sommelier Kelvin Mok. This inventive approach pairs raw Pu Er tea with lighter dishes and ripe Pu Er with richer ones, illustrating how fragrant teas complement vegetarian options and heartier fermented teas enhance red meats. Even the dumpling skin for dim sum is crafted from purple bud Pu Er tea, demonstrating a seamless integration of tea into the culinary fabric. This sophisticated tea culture elevates the dining experience beyond mere sustenance, fostering a harmonious blend of flavors and traditions.
Address: 18 Salisbury Rd, Tsim Sha Tsui, Hong Kong
Phone: +852 2313 2313
Website, Instagram
Sushi Shikon
From the rich traditions of Cantonese cuisine, we journey to the precise artistry of Japanese gastronomy at Sushi Shikon. This establishment delivers a quintessential Ginza sushi experience in Hong Kong, holding three Michelin stars consecutively from 2014 to 2024. As an offshoot of Tokyo’s celebrated Sushi Yoshitake, it upholds the highest standards of traditional Edomae-style sushi.
Located within The Landmark Mandarin Oriental, the restaurant provides an exclusive and intimate dining encounter, limited to just eight seats along a pristine wooden Hinoki counter. This unique arrangement places diners directly in front of Executive Chef Yoshiharu Kakinuma, encouraging direct engagement with the sushi master. Chef Kakinuma, affectionately known as “Chef Kaki,” is celebrated for his dedication to educating guests, sharing insights and narratives behind each carefully prepared piece, transforming the meal into a profound learning opportunity. He even advocates the traditional method of eating sushi with one’s hands to deepen the connection to the food.
Sushi Shikon procures only the finest ingredients, many flown in daily from Tokyo’s Tsukiji market. Chef Kakinuma’s expertise lies in his distinctive method of aging raw fish, achieving deeper, more robust flavors, sometimes even with pickled fish entrails to impart extraordinary umami. This technique moves beyond the conventional emphasis on “freshness” to explore complex, profound umami depths, positioning Sushi Shikon as a trailblazer in flavor development and offering a unique sensory profile that enhances the appreciation for traditional sushi. His exactitude ensures each flavor remains pure without interfering with the next.
Beyond the superb sushi pieces, notable highlights include the Shimane abalone steamed in sake. The “tender octopus,” massaged for an hour and a half with sea salt, then braised for 45 minutes, is hailed as the best the reviewer had ever tasted. The “seared mackerel,” cured, soaked, smoked, and charcoal-seared just before serving, is smoky and incredibly tender, crowned with Hokkaido white horseradish, scallion, and ginger. The “Castella egg,” cooked for three hours with Japanese mountain yam and shrimp paste, is described as “unreal,” sweet, rich, and moist, with a consistency akin to Japanese cheesecake and an exceedingly moist sponge cake. The omakase menu offers a thoughtfully curated progression of these remarkable bites, making every meal a truly memorable occasion.
Address: The Landmark, 15 Queen’s Road Central, Central, Hong Kong
Phone: +852 2643 6800
Website, Instagram
L’Envol
Continuing our exploration of Hong Kong’s diverse culinary landscape, L’Envol, located on the 3rd floor of The St. Regis Hong Kong in Wan Chai, is a prominent establishment for French Contemporary cuisine, proudly holding two Michelin Stars. It offers an inventive interpretation of French haute cuisine, carefully incorporating select seasonal ingredients from both France and Asia.
The restaurant is helmed by the highly regarded Chef Olivier Elzer, who brings over 23 years of culinary experience and an impressive record of accumulating Michelin stars throughout his career. Chef Elzer’s devotion to “food perfection” is evident in his constant refinement of tastes, textures, and techniques, reflecting his deep gourmet heritage.
The restaurant’s ambiance, conceived by acclaimed Hong Kong designer André Fu, is a study in polished, cream-toned tranquility. Expansive dining salons feature exceptionally high ceilings, an open kitchen, champagne-hued interiors, gold accents, light-wood herringbone floors, and gleaming marble tables, creating an atmosphere that immediately puts guests at ease. The service at L’Envol transforms into a choreographed display, where the white-gloved servers and precise timing heighten anticipation and a sense of indulgence. The sommelier, Tristan Pommier, oversees an extensive wine program with over 800 wine and champagne labels, offering not just pairings but also the narrative behind each bottle. The elaborate presentations, from the sophisticated caviar box for the sea urchin to the delightful cheese cart and the grand petit four trolley, are dramatic elements that elevate the entire dining experience, emphasizing personalized attention and making the diner feel truly special.
Chef Elzer’s keen eye for detail is apparent in every artfully arranged dish. The characteristic “L’oursin d’Hokkaido” (sea urchin on a bed of prawns) delivers a significant umami punch, served dramatically in a glamorous caviar box and accompanied by a mother-of-pearl caviar spoon. Exclusive dishes incorporate various caviars, chosen for their varying brininess and age, to enhance the sweetness of ingredients like razor clams and red prawns. Other highlights include the charcoaled grilled carabineros shrimp with black pudding and smoked salt butter, and “Le Boeuf en Trois Facons” – a carnivorous journey through beef tartare, tenderloin, and beef cheek. The meal culminates with a delightful cheese cart featuring 15 French selections and a charming petit four-trolley, offering a choice of over 10 splendid sweets.
Address: 1 Harbour Dr, Wan Chai, Hong Kong
Phone: +852 2138 6818
Website, Instagram
8½ Otto e Mezzo Bombana
Concluding our culinary tour, we arrive at 8½ Otto e Mezzo Bombana, located in Central’s Alexandra House. This establishment holds the unique distinction of being the only Italian restaurant outside of Italy to be awarded three Michelin stars, an honor it has maintained since 2012. This consistent recognition solidifies its standing as a global culinary standard for Italian cuisine.
Owned by the revered Chef Umberto Bombana, the restaurant is a deeply personal endeavor, named as a tribute to his favorite Fellini film, 8½, a “visual celebration of Italian lifestyle and art.” Chef Bombana, often lauded as “The King of White Truffles,” was instrumental in introducing this prized ingredient to Hong Kong and serves as the International White Truffle Ambassador for Piedmont. His pioneering role in bringing white truffles to Hong Kong creates a unique seasonal allure, drawing connoisseurs seeking this specific, luxurious experience and elevating the restaurant to a specialized, highly anticipated destination. His philosophy is rooted in “respect for honest cooking, great produce, and attentive service,” emphasizing a “less is more” approach where quality ingredients speak for themselves.
The restaurant is celebrated for its classical Italian dishes, meticulously prepared with premium ingredients such as lamb from Aveyron, scallops from Hokkaido, and Wagyu beef from Australia. A particular highlight is the pasta course, with standouts like the rich scampi risotto and delicate trenette with sea urchin. The menu reflects Chef Bombana’s passion for exploring and experimenting with flavors, constantly seeking new ideas to make food enjoyable and fulfilling his motivation to treat ingredients with care.
The restaurant itself is described as “absolutely beautiful,” exuding a lavish atmosphere. The environment is designed to offer “pure hospitality,” with artfully restored vintage details complemented by contemporary sophistication, aiming to create a welcoming sense of belonging for its guests. The service is consistently praised as “excellent,” “considerate,” and “courteous,” with servers introducing every dish in detail and custom drinks crafted to perfection by the bartender. This dedication to making every guest feel special is a hallmark of the dining experience, reinforcing the restaurant’s commitment to genuine hospitality.
Address: Shop 202, 18 Chater Rd, Central, Hong Kong
Phone: +852 2537 8859
Website, Instagram
Hong Kong’s fine dining scene is a rich tapestry of global influences and local mastery, a true testament to its status as a premier gastronomic destination. The five establishments explored – Amber, Lai Ching Heen, Sushi Shikon, L’Envol, and 8½ Otto e Mezzo Bombana – represent the apex of this culinary achievement. From Amber’s groundbreaking sustainable French artistry and its remarkable dairy-free innovation to Lai Ching Heen’s refined Cantonese heritage showcased within its magnificent jade-inspired ambiance and unique tea pairings, Sushi Shikon’s intimate omakase journey into the profound depths of aged umami, L’Envol’s dramatic French haute cuisine delivered with choreographed service, and 8½ Otto e Mezzo Bombana’s classic Italian splendor anchored by the “King of White Truffles,” each offer a distinct, memorable experience. These restaurants are not merely places to eat; they are stages for culinary expression, where passion, provenance, and flawless service converge to create moments of pure gastronomic delight. For the discerning traveler and connoisseur, Hong Kong beckons with a symphony of flavors, inviting an extraordinary culinary expedition.
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