The 50 best restaurants in Hong Kong in 2026

Richard Ekkebus's kitchen is the one most Hong Kong lists put first, and it is the only one of the seven that also holds a Green Star. The whole menu is built without dairy or gluten, which is unusual at this level and makes it the easiest of the seven to book for a table with those restrictions. Weekend lunch runs four and five course menus rather than the full dinner tasting. The hotel is now styled Mandarin Oriental The Landmark, not The Landmark Mandarin Oriental, which matters if you are searching for it.

Classical French cooking, a harbour-facing room and a cheese trolley that is the reason a good number of regulars book at all. The practical catch is that Caprice is a dinner restaurant and nothing else. There is no lunch sitting to fall back on, and Monday is out, so a weekend visitor with one free evening should book this one first and work the rest of the trip around it.

The missing name on most Hong Kong restaurant lists, and the one three-star room that is open every day of the week for both lunch and dinner. The braised abalone is the dish the restaurant was built on, developed by the late Yeung Koon-yat. If you have one Cantonese meal to spend at the top of the city and a fixed date you cannot move, Forum is the safest of the seven to get a table at, because it never shuts.

Still the only Italian restaurant outside Italy with three stars. White truffle season is when the booking gets hard and the bill gets serious, and the restaurant takes reservations over WhatsApp on the same number as the phone line, which is faster than email. It is shut on Sundays, so the Italian option on a Sunday night is one-star Octavium or Estro rather than this.

Two of Hong Kong's seven three-star restaurants are on the same floor of the same hotel, and this is the other one. A large number of guides still give the address as The Mercer in Sheung Wan, which has not been right for years, so check the floor on your confirmation rather than the article that sent you. The kitchen ages its fish rather than serving it straight off the plane, and the double uni sushi is the piece the MICHELIN write-up singles out. Reservations are handled in house and the phone line keeps shop hours, so calling on a Sunday gets you nowhere.

The other name missing from most Hong Kong lists. Hideaki Sato cooks a single tasting menu from mainly Japanese produce with French technique, in a room of about thirty seats above Stanley Street. There is no lunch and no choice of menu, and the restaurant is dark on Wednesdays, which catches people who book a midweek trip around it. It is also the smallest dining room of the seven, so it is the one where a Friday or Saturday table needs the most notice.

The cheapest way into a three-star meal in Hong Kong is lunch here, and the earliest: the weekend and public-holiday sitting starts at 11am, an hour before the weekday one. Two details catch visitors out. The dress code is written down and does include flip-flops, which is a real problem for anyone walking over from the Star Ferry in July. And the restaurant runs over two floors, so ask for the floor when you confirm if the room matters to you. Hours, dress code and parking from The Langham.

The first Chinese restaurant anywhere to hold three stars, now at two, and still the room other Cantonese kitchens get measured against. The number to know before you book is the minimum spend, which is published on the Four Seasons dining page and counts children from twelve, so a table of four is committed to roughly HK$3,080 with service before anyone orders. The other thing to plan around is the dinner clock: last seating is 8:30pm and the last order goes in at 9pm, which is early for Hong Kong.

A hundred and two floors up, which is the reason most people book it, and Paul Lau's barbecued pork, which is the reason to go back. It is the cheaper of the two two-star Cantonese lunches in practice, now that Lung King Heen has a HK$700 floor. The catch at weekends is the pair of fixed sittings: take the later one if you want to sit over the last pot of tea rather than be moved on.

Roast goose with a star on it, in a shop that has been trading since 1957 and at this address since 2011. Two things worth knowing that the shop does not advertise: it closes at 8:30pm, so it is a lunch or early dinner rather than a late one, and it takes no cards, so bring notes. Goose is sold by the quarter and the leg costs more than the body; ask for the cut you want rather than taking what arrives.

A wonton noodle shop with a MICHELIN star on the twelfth floor of a shopping centre, which is a very Hong Kong sentence. It opened in Wan Chai in the 1940s and the current room is bright and modern rather than old, so readers hunting for a dai pai dong atmosphere should know that before the lift doors open. It keeps longer hours than almost anything else on this list, and unlike Yat Lok it takes cards.

MICHELIN tags this one as worth queueing for, and the lunch queue proves it daily. The useful part is the choice: you pick any combination of the three toppings, so a bowl with one of each is the order most people should make on a first visit and almost nobody does. Cash only, which is the detail that sends people back out to find an ATM after they have stood in line.

This branch holds a Bib Gourmand rather than a star, whatever the signage elsewhere implies, and the menu rotates items every two or three months so the board is worth reading even if you have been before. Two practical points from the MICHELIN listing: the branch takes its own bookings on 2788 1226, which almost nobody tries before joining the queue, and it accepts cards, which the cheaper shops on this list do not. It opens an hour earlier at weekends.