The Best Restaurants in Central, Hong Kong

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Awarded two Michelin stars by the 2019 Michelin Guide Hong Kong & Macau, Écriture centres on executive chef Maxime Gilbert’s “Library of Flavours” menu, a fusion of refined French cooking techniques and Japanese ingredients. Gilbert’s kitchen elevates both cuisines to equal heights. Book a table beside the window for fine city views.

A ten-seat sushi bar accented with light wood tones, minimal decor and a clean finish, Hollywood Road’s UMI offers one of the most authentic Japanese dining experiences in HK. Executive sushi chef Yukio Kimijima brings his experience of working in Tokyo to bear on proceedings here, not least the exquisite Edomae-sushi tasting menu. UMI’s omakase menu only has two seatings each evening, so book early to ensure you get a seat.

Located at the heart of Hong Kong’s Central district, the expansive Mott32 serves up elevated versions of well-loved Chinese classics in a chic, moody space designed by Hong Konger Joyce Wang. Highlights include Shanghainese xiao long bao with hairy crab roe, the melt-in-your-mouth barbecue pluma Iberico pork with Yellow Mountain honey and the decadent “Royal Cut” Peking duck. Make time to dine at lunch if you want a decadent dim sum experience.

It’s easy to spot Butao Ramen – just look for the long line of hopeful patrons waiting at its Wellington Street doorstep for their fix of rich broth, springy noodles and tender meat. You can customise a little (soup type; noodle texture; toppings) but ramen aficionados plump for the “classic” bowl with tender pork slices.

When a restaurant sets up in the renowned Four Seasons Hotel Hong Kong, the kitchen has to pull off something pretty special. Caprice’s three Michelin stars would suggest they’re up to the challenge. Indeed, this is one of HK’s most popular fine-dining destinations, with a talented kitchen – led by chef de cuisine Guillaume Galliot – that hits the heights of culinary decadence and innovation, while staying true to French flavours. Surroundings, as you’d expect, are opulent. Be sure to visit the cheese room, featuring one of the most extensive collections in the city.

One of HK’s favourite Sichuan restaurants, located on Soho’s Old Bailey Street, Chilli Fagara offers authentically spicy grub. The menu is separated into three sections – “ma”, “la” and “tang” – which together represent a good grounding in the different aspects of Sichuan spice, from the numbing “ma” variety to the fiery “la” recipes and the milder “tang” selection. Don’t miss the craft beer promotions, which are ideal for cooling overstimulated mouths.

Choose your meat. Choose your knife (really). Chow down. That’s more or less how it goes down at MEATS, which will be heaven to some. Highlights include the tender lamb ribs and Iberian presa, served with mini meat cleavers and carving knives. To contrast with the primeval carnivore fest, the experimental cocktail menu throws some boozy curveballs. MEATS doesn’t take reservations, so arrive early if you don’t want to wait at the bar.

Large, bright and spacious, Yum Cha puts a fun, modern and eminently Instagrammable twist on the traditional dim sum restaurant. Alongside the popular dumplings, you’ll find cute buns featuring faces and animals that are sure to please children (and Instagram followers). The high-quality food allied to creative presentation has made Yum Cha the HK hit it is.

Don’t let the long line here intimidate you – Kau Kee’s slurp-worthy soups are definitely worth the wait. This small restaurant, which started as a humble stall in the 1930s, has two must-try dishes: the tender and fragrant beef brisket kway teow soup and the curry beef tendon noodle. Portion sizes are generous, and service is as fast as it is efficient.

This article is an update of one originally written by Wing Tung Isabella Yu.