Hong Kong restaurants

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Life Restaurant & Bar

Price guide: Mid-range
#3/40
expert-rated restaurants in Hong Kong
Best for Dining alone -
Expert overall rating:4.6 (out of 5)

The name says it all - this is pure vegetarian at its best.

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Brunch Club

Price guide: Budget
#9/40
expert-rated restaurants in Hong Kong
Best for Families -
Expert overall rating:4.3 (out of 5)

So it's mid week and mid evening - no reason why you can't have brunch.

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Wow! Burger

Price guide: Budget
#13/40
expert-rated restaurants in Hong Kong
Expert overall rating:4.3 (out of 5)

How to serve good cheap fast food that people really enjoy.

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SML

Price guide: Mid-range
#14/40
expert-rated restaurants in Hong Kong
Expert overall rating:4.3 (out of 5)

SML stands for Small, Medium or Large portions. Got it?

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Al Pasha

Price guide: Mid-range
#22/40
expert-rated restaurants in Hong Kong
Expert overall rating:4.1 (out of 5)

All the sights and tastes of the Middle East laid on for your enjoyment.

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The Boathouse

Price guide: Mid-range
#23/40
expert-rated restaurants in Hong Kong
Expert overall rating:4.0 (out of 5)

The logical conclusion to a session at Stanley Market is right here.

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Barista Jam

Price guide: Budget
#25/40
expert-rated restaurants in Hong Kong
Expert overall rating:4.0 (out of 5)

Get in at the vanguard of Hong Kong's indie coffee revolution.

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Cococabana

Price guide: Mid-range
#31/40
expert-rated restaurants in Hong Kong
Expert overall rating:3.9 (out of 5)

Yes, "Hong Kong" and "beach restaurant" can fit in the same sentence.

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Little Egret Restaurant

Price guide: Mid-range
#32/40
expert-rated restaurants in Hong Kong
Expert overall rating:3.9 (out of 5)

Well off the beaten track - and well worth getting to.

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Cafe de Coral

Price guide: Budget
#39/40
expert-rated restaurants in Hong Kong
Best for Cheap eats -
Expert overall rating:3.6 (out of 5)

Chinese food, served in seconds, clean surrounds and all for a few dollars.

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XTC

Price guide: Budget
#40/40
expert-rated restaurants in Hong Kong
Expert overall rating:3.4 (out of 5)

Artisinal gelato: XTC is pronounced "ecstasy" for good reason.

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It's said that there are three topics of conversation in Hong Kong - sex, money and food. And the first is only included when people have run out of things to say about the other two. Suffice to say that this is a city that loves and lives to eat. Immigrants from all over China and the rest of Asia have brought their own cuisine here, and will argue briskly among themselves which does what dish best. 

The small seaside town where I live hosts restaurants serving Italian, Turkish, Mediterranean, Indian and Scottish (if you include McDonald's) food. There's also a Brit-style pub, plenty of Chinese, and a harbour-side food court where you can get a Full English Breakfast, dim sum or seafood or simply sit with a cold beer and a plate of spring rolls. 

If you want Michelin stars, there are plenty about, and not just confined to the larger hotels. Nightlife areas like Lan Kwai Fong and SoHo sport a regular smorgasbord of cuisines, all packed into a few hundred square metres. All public markets host cooked food centres, long on ambience and taste, short on decor, and easy on the wallet. And even well after midnight, you can stumble across entire back streets packed with eateries that cater to a local industry that works anti-social hours.

The nuts and bolts:

Many larger restaurants feature private rooms (at a price); book ahead, but don't be surprised to be kept waiting; and remember that air conditioner is rendered as 'cold air machine' in Cantonese, so inside temperatures can be chilly. And if you find a street in Hong Kong that doesn't feature some sort of eatery, I'd be interested to hear about it.

Set focus

There's one of Joel Robuchon's "ateliers" here, serving - amongst other stuff - his "interpretation of sandwiches". I'm assuming that if you've got the readies to pay for such - how to put it? - innovative fare, you'll know how to find it. Instead, I've tried to include some of the more characterful free-standing operations, run by people who are interested in making really good food rather than just making a fast buck. And just for interest's sake, I've sidestepped most hotel restaurants to start off with, though plan to add some more later.