The Best Fine Dining Restaurants in Central, Hong Kong
Last updated: December 27, 2022
There are myriad fine dining restaurants to choose from in Central but where does one begin? We've narrowed down your search to the most exquisite spots in town:
Cuisine: Modern French | Chef(s): Olivier Elzer | Best For: Wining and Dining
Experience "Yakifrenchy" cuisine, a term coined by Chef Olivier Elzer at Clarence. Elzer is also at L'Envol at The St. Regis Hong Kong. His unique menu combines his knowledge of French and Japanese cuisine, interpreted in his 6,000 sq ft passion project which opened back in March this year. There are four dining rooms including the Raw & Wine Bar, Sommelier Room, Main Dining Room, and The Lounge which features an outdoor patio that looks over Tai Kwun. With such a vast space and room for experimentation, Clarence features multiple menus, from its brunch offerings to the weekday lunch sets. The latter is available as a three-course or four-course menu with additional wine pairing options, with dishes that range from the refreshing vegetable salad with smoked trout to the gigantic skate wing smothered in brown butter.
Cuisine: Modern Fine Dining | Chef(s): Rob Drennan | Best For: Celebrations
Moving from its intimate space in Tsim Sha Tsui's Harbour City to an even swankier prime position on IFC rooftop, Haku is a glamorous affair with strong culinary roots – and with its new home, American-born chef Rob Drennan has a new vision for the restaurant. Rather than keeping with its previous traditional Japanese concept, Drennan brings in more Western influence to its dishes, though it's still served in an omakase style with a commanding centrepiece counter for guests to sit around to watch the live cooking demonstrations. Besides its showstopping views of the Victoria Harbour peeking through floor-to-ceiling windows, gourmands are also greeted with a menu that incorporates chef's self-proclaimed "eclectic" cooking style and each dish is a masterpiece in itself. Do stop by, and of course, add on sake pairing.
Address: Shop No. 4011, Podium Level 4, ifc mall, No.8 Finance Street, Central | Website: hakuhk.com | Phone: +852 2818 8030 | Email: firstname.lastname@example.org | Instagram: @hakuhongkong | Facebook: @hakuhongkong
Cuisine: Japanese | Chef(s): Teruhiko Nagamoto | Best For: Intimate Setting
Experience an authentic "shun" dining experience (best of the seasons) at Nagamoto, the namesake chef's reincarnation of Kashiwaya which closed back in 2021. Loyal fans have returned swiftly for this new culinary venture as they sit on counter seats to watch the kitchen magic happen in front of their eyes. Indulge in Nagamoto's refined omakase menu and take note of the little details, from chef's acquired flower arranging skills assorted daily on display across the restaurant to the intricate tableware.
Cuisine: Italian | Chef(s): Roland Schuller & Bjoern Alexander | Best For: Elegant Italian
Part of the established Octavo Group in Hong Kong, Octavium welcomes guests with its cosy dining room and meticulously-prepared Italian classics, from the homemade bread and pasta to decadent desserts. Opened since 2017, the restaurant boasts two Michelin stars with chefs Roland Schuller and Bjoern Alexander putting their hearts and souls into the crafting of each exquisite dish, using seasonal ingredients while not being afraid to experiment with contemporary flavours to intrigue the modern palate. There are à la carte options, but to truly experience this spot, one must dive into the rotating degustation menu which heralds the "full Octavium experience" serving the freshest seasonal dishes.
Cuisine: Japanese | Chef(s): Huang Guanhua and Masaru Seishide | Best For: Tranquil Garden Setting
Named after the "Three Mountains of Dewa" in Yamagata Prefecture in Japan, Gassan takes diners on a multisensory journey with its four experiences, including a traditional set meal, an experiential dining experience with projectors, lights and sounds, sushi omakase and kaiseki ryori. The space spans over 3,000 sq ft and is inspired by a Japanese garden and dockside, all in H Queen's in Central. Guests are in good hands here, especially considering chef Seishide has over 50 years of experience in Japanese cooking.
Cuisine: Western | Chef(s): Leonard Cheung | Best For: Interactive Fine Dining
After cutting his professional teeth at 8 1/2 Otto e Mezzo Bombana and Bo Innovation, creative-driven chef Leonard Cheung opened Cultivate to serve seasonal tasting menus with an unconventional and intuitive twist. The Soho joint defines itself as fine-casual and with just 22 seats available, offers an intimate experience amplified by its accommodating staff and counter seating options. Its eight-course menu changes slightly every three weeks, while its bolder dish transformations occur four times a year to keep guests coming back for more.
Cuisine: Cantonese | Chef(s): Wong Wing Keung | Best For: Cantonese Classics with a Twist
MO Fans returned to Hong Kong island's grand dame for Man Wah's anticipated revamp after a six-month renovation last year. With over 50 years of history, the restaurant stays true to its Cantonese heritage, while making room for a larger dining space and a new menu that incorporates a mix of modern and classic ingredients and cooking methods. Come for the exquisite food, stay for the gorgeous new theme, as the restaurant is now decked in regal blue as it overlooks an unbeatable view of Central.
Address: 25/F, Mandarin Oriental Hong Kong, 5 Connaught Rd Central, Central | Website: mandarinoriental.com/en/hong-kong/victoria-harbour/dine/man-wah | Phone: +852 2825 4003 | Email: email@example.com | Instagram: @mo_hkg | Facebook: @ManWahMOHKG @MandarinOrientalHongKong
Cuisine: Innovative French | Chef(s): Richard Ekkebus | Best For: Sustainable Dining
There was plenty of hype around the relaunch of Amber in 2019, as it underwent significant changes, refurbishments and a new chef. But its refreshing emergence as a soft and soothing restaurant fuelled by a sustainable ethos has made it one of the hottest spots in town to impress even the most discerning crowds. With Richard Ekkebus in charge, the two Michelin-starred restaurant at Landmark Mandarin Oriental epitomises elegance and charm in its setting and Japanese and French-inspired menu, while the wine pairing options are simply not to be missed.
Address: 7/F, The Landmark Mandarin Oriental, The Landmark, 15 Queen's Road Central | Website: mandarinoriental.com/en/hong-kong/the-landmark/dine/amber | Phone: +852 2132 0066 | Email: firstname.lastname@example.org | Instagram: @mo_landmarkhk | Facebook: @AmberRestaurantHongKong
Cuisine: Latin American | Chef(s): Ricardo Chaneton | Best For: Eclectic Flavours
After making his claim to fame with Restaurant Petrus, Mono is chef Ricardo Chaneton's ode to his Venezualian, Argentinian, Columbian and Italian heritage. One of the crown jewels of JIA Group, this restaurant takes a minimalist approach to traditional cooking methods in an intimate setting. Its singular tasting menu focuses on the dishes it knows best, using contrasting and unusual flavour pairings for a unique gastronomic experience for all.
Cuisine: Classic French | Chef(s): Guillaume Galliot | Best For: Glamourous Dining
Longtime fan favourites return time and time again to Caprice at the Four Seasons, which boasts a stunning three Michelin stars to its name. Besides its luxurious French fine dining menu, guests can marvel at the harbour views and are recommended to make a visit to the adjacaent Caprice Bar for a tipple or two prior to the meal.
Address: 8 Finance Street, Central & Western District | Website: fourseasons.com/hongkong/dining/restaurants/caprice | Phone: +852 3196 8882 | Email: email@example.com | Instagram: @capricehongkong | Facebook: @CapriceHongKong
Cuisine: Traditional French | Chef(s): Julien Royer and Franckelie Laloum | Best For: Homecooked Delights
Set within gorgeous garden grounds in PMQ, Louise serves classic homecooked French cuisine based off chef Julien Royer's childhood memories. The JIA Group restaurant holds a Michelin star and is best known for its mouth-watering pâté en croûte and roasted yellow chicken.
Cuisine: American | Chef(s): Antonio Barbieri and Eane Wong | Best For: Romantic Nights
A stylish and intimate brasserie tucked away on Ice Street, Margo takes American dining to a whole new level. Previously helmed by chef Mario Paecke, the restaurant recently underwent a menu and concept change with Antonio Barbieri injecting American influences straight from New York. The restaurant itself is decked in a pretty pink colour scheme with plush booth seating and a second floor for its bar concept, Kyle & Bain. For the complete experience, a wine or cocktail pairing is not to be missed.
Address: Shop 6 G/F The Galleria, 9 Queens Road Central, (Ice House Street Entrance) | Website: margohk.com | Phone: +852 2130 7731 | Email: firstname.lastname@example.org | Instagram: @margo.hkg | Facebook: @margohkg
Cuisine: German | Chef(s): Peter Find | Best For: German Fine Dining
Heimat may be a newcomer to Hong Kong's competitive F&B scene, but its acclaimed chef founder is certainly no newbie. Peter Find was previously working with Mandarin Oriental and The Ritz-Carlton before opening his modern German restaurant in the heart of Central. Expect delicious regional classics straight from Find's hometown, from the Kastanien Suppe (chestnut soup) to Zwiebelrostbraten (fried beef with onions).
Cuisine: Modern European | Chef(s): Shane Osborn | Best For: Fine Dining
Hidden under the lush green terrace of On Lan Street in Central sits Arcane. Chef Shane Osborn opened the restaurant in 2014 as a solo venture, and it's since been awarded a Michelin star for its beautiful fine dining experience. With a seasonally-led menu inspired by ingredients from Japan, France and the United Kingdom, the restaurant is, like its name, a discreet, serene and delicious hideaway.
Cuisine: Innovative Nordic-Japanese | Chef(s): Eric Räty | Best For: Special Occasions
The muted tones of coral, the soft ambient lights and the hard wood table makes Arbor a place of tranquility and calmness. Led by Finnish chef Eric Räty, the fine dining restaurant is an homage to nature. At any time of the day, the innovative Nordic-Japanese cuisine, when paired with a fine wine, makes for a unique dining experience.
Cuisine: Modern Catalan | Chef(s): Rafa Gil | Best For: Seafood
With over 5,000 sq ft of prime real estate space in IFC, La Rambla doesn't hold back when it comes to decadent dining. The energetic restaurant serves the best of Catalan cuisine in an al-fresco setting, making it almost – almost – feel like you could be in Barcelona peering over the sea views.
Cuisine: Modern Korean | Chef(s): Steve Lee | Best For: Creative Dishes
Hansik Goo represents simplicity and meaningfulness, with 'Han' meaning one and 'Sikgoo' meaning family. Now led by Chef Steven Lee, the modern restaurant transforms foundational Korean dishes into innovative and bold interpretations inspired by the diverse cooking styles.
Cuisine: French | Chef(s): Maxime Gilbert | Best For: Date Night
Nestled at the top of Hong Kong's H Queen's, Écriture's menu takes French gastronomy to the next level. Its interior is of a minimalistic and monochromatic design with copper accents, reflecting a blank canvas to executive chef Maxime Gilbert's masterful culinary skills. Here, one can enjoy intricate French cooking created with fresh Japanese ingredients against the backdrop of the magnificent Victoria Harbour.
Address: 26th Floor, H Queen’s, 80 Queen’s Road Central, Central | Website: ecriture.squarespace.com | Phone: +852 2795 5996 | Email: email@example.com | Instagram: @ecriturehk | Facebook: @ecriturehk
Cuisine: Chinese-French | Chef(s): Vicky Cheng | Best For: Artistic Gastronomy
Dining at VEA is an experience that combines Chinese and French gastronomy, with a menu carefully crafted by chef Vicky Cheng. The six and eight-course menu is an artful creation from chef Cheng's Chinese roots and his Western culinary training, presented under the luxurious golden interior design.
Cuisine: Modern Neapolitan | Chef(s): Antimo Maria Merone | Best For: Elevated Italian
Estro is Italian Chef Antimo Maria Merone's ode to his childhood and Italian culture. A proud Naples native, Merone demonstrates dishes inspired by its history and culture, while the wine menu plays host to over 1,000 varieties, making it a popular pit stop among global culinary and wine aficiandos alike.
Cuisine: Contemporary Thai Seafood | Chef(s): Santipap Tonkanya (Tor) & Ray Choi | Best For: Seaside Classics
At Plaa, it is all about seafood. The contemporary Thai fine dining restaurant offers menus using seasonally fresh seafood and produce. Inside the interiors boast pastel hues. Thai chef Santipap Tonkanya and Hong Kong chef Ray Choi create dishes that are rich in Thai spices, without overpowering the flavours of the sea.
Cuisine: Modern European with Singapore Influence | Chef(s): Barry Quek | Best For: Zero Waste
Whey by chef Barry Quek takes inspiration from his Singaporean childhood memories, while giving dishes a modern European spin. The wooden furnishings gives the restaurant a soft and warm ambience for a relaxing and refined dining experience.