Bars and restaurants
Cardinal Point, Central
Rooftop bar Cardinal Point is perched on the 45th floor of The Landmark, a shopping mall and office tower in Central. The Sean Dix-designed interior and terrace opened in March 2023 as part of drinking-and-dining destination Forty-Five, which includes teppanyaki restaurant Kaen, members’ bar Gloucester Arts Club, Shanghainese dining room The Merchants and Cristal Room by Anne-Sophie Pic, a collaboration between the chef and fine-crystal manufacturer Baccarat.
The Chairman, Central
Widely considered to be the best restaurant in Hong Kong, The Chairman has become a go-to thanks to chef-restaurateur Danny Yip’s knack for world-beating Cantonese cuisine. Tables at its new address inside The Wellington building are booked months in advance. It’s no surprise: this is the place to eat for anyone who wants to understand the inimitable charms of Cantonese cooking.
Bar Leone, Central
Sheung Wan’s Bar Leone pays homage to Rome, the hometown of co-founder Lorenzo Antinori, from its sandy-pink exterior and red-marble bar top to the vintage Campari ads and film posters that adorn the wood-panelled walls. “There’s a sense of nostalgia,” says Antinori, a former beverage manager at Hong Kong’s Four Seasons Hotel. His yuzu negronis and olive-oil sours are a twist on the classics.
Racines, Sheung Wan
Racines founders Romain Dupeyre and Adrien Castillo met 15 years ago while working at the same restaurant on the French Riviera. Determined to run their own kitchen after moving to Hong Kong, they opened Racines in 2022, serving a tasting menu for lunch and dinner. Brittany pigeon with roasted fig and lavender is among the dishes inspired by the chefs’ French origins.
Luk Yu Teahouse, Central
This three-storey Cantonese teahouse on Stanley Street serves steamy parcels of dim sum in the mornings and sizzling stir-fries after the sun sets. A stalwart of the city’s central business district for more than 90 years, the restaurant’s extensive menu serves traditional dishes such as pig-lung-and-almond soup, prawn toast and crispy sticky rice. This is Hong Kong from the 1930s, so there’s no website or online reservations.
Yardbird, Sheung Wan
Moving to a bigger venue in Sheung Wan in 2017 cemented Yardbird’s reputation as a must-visit restaurant. The lively izakaya is run by affable chef Matt Abergel and fellow Canadian Lindsay Jang. Grilled-chicken skewers and large dishes, such as firm favourite Korean fried cauliflower (KFC) and a Japanese twist on a Scotch egg, are served alongside a serious drinks menu that specialises in Japanese whiskies.
Fuel Espresso, Central
A Kiwi coffee brand that found its feet in Hong Kong, Fuel Espresso provides the caffeine to the city’s hardworking executives. Espressos are the main thing on the menu and the premium prices match the clientele. Tables at the Landmark Atrium and the International Finance Centre are a favourite spot for an informal business meeting. Order a shot and immerse yourself in the hustle and bustle of your surroundings.
Terracotta, Lamma Island
Laid-back Lamma Island is a seafood destination easily reached by ferry. The opening of Mediterranean restaurant Terracotta by the team behind Quality Goods Club in Central has elevated the dining options in Yung Shue Wan, Lamma Island’s main village and ferry pier. Occupying a standalone building next to the water, brunch, dinner and drinks are served on a large outdoor terrace overlooking the harbour.
Spring Moon, Tsim Sha Tsui
There are plenty of restaurant options at The Peninsula, Hong Kong’s oldest luxury hotel, but Spring Moon’s traditional two-storey dining room is the most reserved table for a reason. Chef Lam Yuk Ming is considered a figurehead for Chinese cuisine and there is no better place to go for traditional dim sum. The restaurant claims to have invented XO chilli sauce and jars of Spring Moon’s own-brand sauce are available to purchase.
