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Small is little more than a morsel, medium is appetizer size and large is huge! The fresh, simple continental and fusion dishes are as colorfully perky as the giant tokidoki-like toy outside the... read more
Japan has mochi, Taiwan has boba, and now China has Hui Lau Shan - the chain of tourist hotspots for mostly mango-centric desserts, including juices, puddings, cakes, and ice cream. Seating is limi... read more
The wagyu gunkan sounds like a Siberian prison, but we’d still order it; it’s beef tartare with oscietre caviar and fresh wasabi. Sit at the cushy chairs in the main dining area, face... read more
This destination restaurant has its flaws—it’s overpriced, you pay for the location, the food is conventional, and since it’s tucked behind the edge of the north face, you can&rsq... read more
Head to South Bay Bistro, up the hill from Hong Kong’s Repulse Bay beach, and you’re instantly transported to a Bali resort. The food is a bit overpriced and not the best. But such i... read more
Always packed, this little bistro makes mouth-wateringly fresh, tasty, hefty Hong Kong-style Vietnamese fare, which means the soft-shell crabs are that much bigger in the spring rolls and the chick... read more
A favorite of writers and tea connoisseurs, this dim sum restaurant and tea house was already famous for its colonial style and traditional manners, but then in 2002 it became even more well known ... read more
In case you’re wondering, you’re allowed to use a spork. Long the very definition of high-end dining in Hong Kong, Spoon has lost some of its luster. But this is still the place to take... read more
“Bob, let’s open another one of our restaurants in Hong Kong.” “You talkin’ to me?” Go for the name—this joint belongs to famed chef Nobu Matsuhisa and his... read more
Good Chinese food is ubiquitous and cheap in Hong Kong, so there are problems with recommending a three-Michelin-star (the only one in Hong Kong—Chan Yan-tak is the only Chinese chef ever to ... read more
Yung Kee sits like a big Buddha at the heart of Central, with the financial district before it and the nightlife of Lan Kwai Fong behind it. Bankers and businessmen stream out of towering offices a... read more
Joel Robuchon’s latest opus is a distillation of the legendary chef’s perfection. I use the word “distillation” on purpose—this is a tiny little restaurant on the 4th ... read more
Black sleeveless shirt and a big tattoo on his right deltoid—yup, “Demon Chef” (that’s what his tattoo means in Chinese) Alvin Leung is the kind of cook Anthony Bourdain can... read more
The owner's grandpa served wonton noodles to General Chiang Kai-shek. Mak's Noodle has prospered since the Chinese handover, thanks to its Central location and delicious, jauntily chewy noodles. Th... read more
This Taiwan chain has finally invaded Hong Kong and brought along its famous xiaolongbao, or soup dumplings. The restaurant might have earned its top 10 ranking by New York Times in 1993, but it do... read more
A dish so legendary they named not one, but a number of restaurants after it. Qiao tei means “under the bridge,” and the “qiao tei chili crab” was born in the shadow of t... read more
“Gang Bang”, “Cushin’ for the Pushin’”, “The Missionary”, “South of the Border” — those are some of the smutty names in this tiny... read more
What foreigners want in their idealized version of a Chinese restaurant. Dark wood tables, Ming chairs, bird cages, red lanterns, spicy northern cuisine and a great view of the Hong Kong harbor.... read more
I don’t care if it’s an acquired taste; sweet tofu is delicious. It melts into nothingness in your mouth, and that’s the point. The tofu on Lantau Island’s Tai O fishing ... read more
Sterling Design Hotels' sleek Madera needs nothing more than its ga...
The new 890-square foot space architect Zaha Hadid created for Brit...
Once upon a time, before China’s glasnost, the world’s...
What happens when you commandeer the upper levels of a JW Marriott...
At the very top floor of the legendary Peninsula Hotel, The China C...