The Best Restaurants in SoHo, Hong Kong

The streets of SoHo in Hong Kong are lined with a variety of restaurants
The streets of SoHo in Hong Kong are lined with a variety of restaurants | © CHINA Landmarks and People by Vision / Alamy Stock Photo
Daniel Haddad

Travel up the escalators from Central towards Mid-Levels and you’ll reach SoHo, one of Hong Kong’s favourite foodie hubs. The restaurants here are first-class and they serve dishes from around the world.

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Little Bao

With Little Bao, May Chow – winner of Asia’s Best Female Chef in 2017 – has brought creativity and innovation to the well-loved traditional dish. Each bao bursts with fresh ingredients and surprising flavours, from Sichuan fried chicken to braised pork belly with hoisin ketchup – not to mention the Instagram-famous ice-cream bao. The cosy space offers only bar seating with no reservations, so make sure you arrive early.

Chôm Chôm

Chôm Chôm serves tapas-style Vietnamese street food

Chôm Chôm, set at the busy corner of Elgin and Staunton Streets, takes a tapas-style approach with its Vietnamese street food. The small-plates menu is inspired by the flavours of Hanoi, while the stylish space is also great for cocktails and Vietnamese beers. Keep an eye out for the daily happy hours on drinks and food.


Expect a simple menu full of perfectly grilled meat at this casual restaurant that does permit itself one gimmick: you can choose the cutlery you think best suits your order. Highlights include the lamb shoulder and the Iberian presa. MEATS doesn’t accept reservations, so arrive early or enjoy a cocktail at the bar while you wait for a table.

La Vache!

When you’re craving a good steak frites, there’s no better place than La Vache! – it’s the only thing they serve, after all. Its famed rib-eye comes with unlimited fries, a classic walnut salad and a “secret sauce” that will keep you coming back for more. If you have room after all that, turn your attention to the long list of decadent desserts.

Chilli Fagara

One of HK’s favourite Sichuan restaurants, Chili Fagara is authentic and welcoming, which means it’s a good option for newcomers to the cuisine. The extensive and traditional menu provides you with a thorough introduction to different aspects of Sichuan spice via its three sections, “Ma” (numbing) “La” (burning) and “Tang” (neutral). Don’t miss its craft beer promotions, which are ideal for cooling those spicy flavours.


This discreet restaurant, which seats just 10 people, has gained real word-of-mouth fame since opening. The focus is on premium ingredients with an impressive selection of French oysters and large prime cuts of meat. Bottles of wine line the wall and are paired with the constantly changing menu.

Aberdeen Street Social

A collaboration between HK restaurateur Yenn Wong and Michelin-star chef Jason Atherton, Aberdeen Street Social offers a range of first-class British dishes, including a decadent lobster cocktail and a juicy beef wellington. In addition to its bar and dining room, the restaurant also has a lush, green outdoor area with terrace and indoor seating.


People enjoying breakfast at Linguini Fini

For Italian-American comfort food at its finest, head to Fini’s. Chef Vinny, who insists on using produce from nearby farms, serves up spicy sausages, locally inspired char siu carbonara and a ‘Bronx’ pizza that will transport you straight to the mean streets of the NYC neighbourhood. At the weekend, come for its mouthwatering barbecues, freshly baked ciabatta and home-made pickles.


Lively 121BC focusses on modern Italian recipes using local farm produce, sustainable seafood and Australian beef. The large communal table at the centre of the stylishly industrial space keeps the ambience buzzing all evening long, especially with the tapas-style dishes encouraging sharing. 121BC also operates as a wine shop, so sample a few glasses and bring a bottle of your favourite home. Once you’ve eaten your way through SoHo, be sure to take a look at the best restaurants in Hong Kong.

This article is an updated version of a story created by Wing Tung Isabella Yu.

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