The Best Restaurants in Tsim Sha Tsui, Hong Kong

The Drunken Pot offers a modern take on hot pot, one of Hong Kong’s most beloved dining styles. Each table is served a big bronze cauldron that bubbles away with a few different soup flavours. Diners must then choose from a range of ingredients to cook in the stock. Highlights on the menu are the cute soup dumplings, which are made to look like baby chickens, and the thinly sliced angus beef, which arrives at your table hanging delicately from a wooden rack. The waiters are friendly and happy to help hot pot first-timers.

In Hong Kong, you’ll typically find duck cooked the Cantonese way – tender, fatty, generously sliced hunks of poultry, served with soy sauce infused with herbs and spices. Bucking the trend, Spring Deer specialises in peking duck – a defining dish of the mainland capital that is distinguished by its lengthy preparation methods, crispy skin and melt-in-your-mouth meat, marbled by the rendered fat. This Mody Road restaurant has gained a reputation for serving the best peking duck in Hong Kong. Come during lunch hours to skip the queues, or expect wait times or disappointment during the dinner rush.

A stalwart of the Cantonese fine-dining scene, Shang Palace has held onto its Michelin star for a number of years. Chef Cheung Long Yin’s speciality is the wagyu beef fried rice. While the dish might not sound like much, the expert preparation and meticulous presentation sets it far apart from your ordinary takeaway. Located in the Shangri-La Hotel, the dining room’s lacquered wood accents and vermilion colour scheme evokes the grandeur of imperial China.

Scarlett is Tsim Sha Tsui’s version of a neighbourhood French bistro. Blackboard specials, affordable French wines and delicious charcuterie boards make this venue an authentic recreation of a traditional brasserie. The lunch menu is cheap and cheerful, and the weekend brunches are lively. Scarlett is a venue that encourages patrons to linger over a glass of wine after dinner.

Sitting on the 28th floor of The Peninsula Hotel, Felix is a fine-dining restaurant that offers an innovative take on seasonal European dishes. The kitchen is run by chef Juan Gomez, a Spanish native who incorporates ideas from his culinary adventures into his cooking. The dining room is elegant yet relaxed, while the American Bar upstairs offers a more intimate setting in which to enjoy the incredible views of Victoria Harbour.

Located on the 21st floor of The ONE shopping mall, Wooloomooloo Prime is blessed with stunning views of Victoria Harbour, which you can enjoy with drinks and/or dinner. The menu features prime cuts of steakhouse staples. Pescatarians are treated to artfully prepared dishes such as the seared monkfish and grilled lobster, but of course the star of the show is the steak. Most cuts come from Australia, where the cows are grain-fed and the meat is wet-aged. Clocking in at 2,200 Hong Kong dollars (£220), the wagyu steak is the jewel of the menu.

Located in The Mira, a five-star hotel in the heart of Tsim Sha Tsui, WHISK is a concept restaurant and a microcosm of the most luxurious ingredients the world has to offer. The menu features blue lobster from Brittany, pork racks from Yamato and wagyu beef striploin from Australia. From time to time, WHISK will invite chefs from different countries to co-create limited-edition menus. The stylishly appointed dining room will be sure to impress first dates.

Michelin-star Épure is hidden away in Tsim Sha Tsui’s gargantuan shopping mall Harbour City, offering a true oasis of serenity in an often frantic city. The menu is thoughtfully curated by chef Nicolas Boutin and celebrates France’s finest ingredients, flavours and textures. The sumptuous space is designed with tasteful gold accents and floral touches. Save room for the indulgent cheese selection and ask the sommelier for wine pairings to get the full experience.

The Hong Kong branch of this New York institution is situated on the harbourfront, along the walkway of Ocean Terminal. Diners are treated not only to prime slices of steak but also to unobstructed views of the waterfront. The kitchen serves up affordable plates of smoky, herb-crusted Australian-reared beef alongside small plates of short-rib bao and truffle fries.