Tatler Dining

“My favourite new spot is Gustaci.” — Jaime Alexander Young

“I always have the crispy roast pork, char siu bao and the XO fried rice with seafood.” — Corey Riches

“the closest meal I can have without flying back to Italy” — Elliot Faber

“As a bastion of Chinese tradition, many regulars have their preferred spots. Opt for the rarer finds like beef siu mai.” — May Chow

“I'm definitely feeling lucky to have chef Cary over at the Lobster Bar” — Jeston Chua

“The cook is consistent every time I visit. The restaurant sources fresh seafood daily which means it is sold on a first-come-first-serve basis.” — Vicky Cheng

“His food is clean and simple, but thought-provoking” — Mick Bolam

“The perfect treat to cheer me up after a long day” — Chan Kai Ying

“They make the best tempura in Hong Kong (in my opinion!)” — Pearl Shek

“It's a true culinary masterpiece that reflects the chef's unmatched skills.” — Chan Kai Ying

“The burger is the tastiest I've had in a while” — Pearl Shek

“All the handmade pasta were divine with particular mention of their morels fregola pasta” — Stephanie Wong

“jus, flavour, and texture go perfectly well together” — Mario Paecke

“I admit, this recommendation might be slightly biased since it's near my home—close to the Happy Valley racecourse.” — May Chow

“It is a hole in a wall that is perfect for a quick and authentic bowl of noodles late in the night.” — Vicky Cheng

“This is a really special restaurant, run by people who really understand hospitality” — Thomas Brimble

“I am a big fan of Zoku at the Hari Hotel in Wan Chai.” — Alessandro Angelini

“The combination of cooking foods that they grew up with with the precision, passion, and technique that they possess made for an incredible experience.” — Matt Abergel

“One of the best experiences was my visit to Loaf On, whilst I was searching for inspiration for Percy's.” — Braden Reardon

“My favourite char siu is from Yung Kee which is known for housing one of the city's only charcoal-fired ovens, giving its roasted meats exceptional flavour and aroma.” — Vicky Lau

“I love picking my meal from a selection of the freshest live seafood around” — Jaime Alexander Young

“I like coming to this supper joint, especially during the winter season, for a warm and comforting serve of Japanese oden.” — Vicky Cheng

“I loved the Roquefort mac and cheese for its simple comforting flavours.” — Corey Riches

“I would happily go there on my own for a plate of their veal goulash—there's nothing like them anywhere else in the city.” — Shane Osborn

“This Japanese skewer bar has a great atmosphere for unwinding after a long day in the kitchen.” — Vicky Cheng

“What sets it apart is its commitment to fresh-to-order cooking. Their nose-to-tail fish congee is a signature dish not to be missed.” — May Chow

“Ta Vie is a beautiful restaurant not only for special occasions but also for inspiration.” — Ricardo Chaneton

“Hop Sze is just another reminder of why Hong Kong has the best Cantonese food in the world.” — Matt Abergel

“They have an amazing handmade tofu and fish ball soup served in a milky broth.” — ArChan Chan

“The char siu is also cut precisely for the perfect bite and the balance between fat and meat is just great. It tastes like heaven!” — Agustin Ferrando Balbi

“This place is a hidden gem, and won't break the bank” — Sean Mell

“at HK$118, I think it's a steal” — Jeston Chua

“I love all their appetisers, especially the okra.” — Natalie Eng

“easy and comforting, and it gives me enough fibre and energy” — Mario Paecke

“The atmosphere is cheerfully communal and the interior reflects golden-era Hong Kong.” — Saito Chau

“this gem that is hidden in plain sight” — Elliot Faber

“Love this one for local Hong Kong zi char. It's a little bit of a hole in the wall.” — Natalie Eng

“It hits the spot and it's just something I have always eaten while growing up.” — Natalie Eng

“Classical and well-executed Cantonese cuisine with twists and turns to its classics.” — Stephanie Wong

“My favourite restaurant in Hong Kong for beef brisket curry.” — ArChan Chan

“I really admire my peers who have dedicated themselves to showcasing Cantonese cuisine.” — ArChan Chan

“mind blown by the different flavours” — Mario Paecke

“The flavour, the cooking and charring of the meat is always on point. It's definitely a notch above many places.” — Gregoire Michaud

“I think Lin Heung Kui has real Hong Kong flavour. The har gao and siu mai are well made.” — Adam Wong

“A super chill independent café with great cakes, desserts, tea and art” — Thomas Brimble

“It continues to be one of my favourite Chinese restaurants.” — May Chow

“In the one bite of char siu that each guest is served, you can taste the distinct flavour of the marinade and you get the perfect meat-to-fat ratio and amount of char.” — May Chow

“a storyteller and curator of ingredients” — Elliot Faber

“Every dish at Neighborhood was really tasty, innovative, and balanced.” — Braden Reardon

“My favourite place to go for dim sum is Forum Restaurant in Causeway Bay. They have solid skills and blend classic techniques with innovation.” — Vicky Cheng

“The epitome of attentive customer service that goes above and beyond” — Chan Kai Ying

“The lively ambience is matched with great food and of course, beer, which makes for the perfect after-work joint.” — Vicky Cheng

“When I need to escape Hong Kong or just need to relax after a hectic day.” — Palash Mitra

“One of my favourite places for comfort food, and a place you will find me almost all the time.” — Palash Mitra

“Kamcentre offers a thick cut, fatty and charred char siu which cannot be found in other places.” — Danny Yip

“Every single dish promises an element of surprise” — Chan Kai Ying

“My favourite and highlight menu item is always the tuna tartar along with sashimi.” — Karisa Cheque