A Taiwanese chef with a two-Michelin-starred CV has opened one of Hong Kong's most tightly controlled dining rooms this month — an open-kitchen Chinese omakase in Sheung Wan that takes bookings once every three months and is already full into November.
In This Guide
Who is behind Yun?
Yun is led by Taiwanese chef Shih Ching-Hui, formerly of Yu Kapo, a two-Michelin-starred restaurant in Taipei. The Sheung Wan opening puts him alongside QUAN on Connaught Road Central — another new modern Chinese fine-diner from a chef with an established Michelin pedigree — as part of a wider run of ambitious Chinese tasting-menu openings in the city this year. Yun's open-kitchen format puts the chef and his team in full view of the dining room, a deliberate choice for a restaurant built around ultra-premium seafood cooked to order.
What's on the menu?
Yun runs a single lunch and dinner omakase priced at HK$2,000 per person, built around ultra-premium seafood — the restaurant explicitly asks that diners be comfortable eating seafood before booking, since the format doesn't accommodate substitutions easily. The wine list is a particular strength for a Chinese-cuisine restaurant, drawing comparisons to programmes usually reserved for Western fine dining. Expect the meal to run the full 2.5 hours, so this isn't a quick pre-theatre dinner — block out the evening.
Why is booking so restricted?
Yun's booking policy is unusually strict even by Hong Kong's crowded tasting-menu standards: each guest may book once every three months, and confirming a table requires a non-refundable 50% deposit. The restaurant was already fully booked through November within weeks of opening. If you're set on trying it, book as far ahead as the system allows and expect to plan around the deposit rather than a casual last-minute booking.
Address, hours and how to get there
Yun
Yun's open kitchen means the dining room is compact — go in expecting an intimate, closely watched service rather than a sprawling banquet room, and note that as a seafood-forward omakase it's not the easiest booking for a group with shellfish allergies.
Insider tip: the deposit and three-month booking cap mean Yun rewards planning far ahead — if November is full, ask to be placed on a cancellation list rather than waiting for the next booking window to open, since high-deposit tasting menus like this one often see last-minute drop-outs.
Frequently Asked Questions
Sheung Wan's most tightly booked new table
Yun pairs a two-Michelin-starred Taipei pedigree with an open kitchen and an elite wine list. Booked solid through November — plan several months ahead.