Hong Kong

Run by chef Agustin Balbi, Haku is small and intimate, spotlighting an omakase tasting counter where all boundaries between chef and diner have vanished — inspired by the interactive Kappo style of dining prevalent throughout Japan. At Haku, the talented chef has found a new playground to experiment in — a...

In a city where you’re never far from a plate of spaghetti with meatballs or a puffy pizza blanketed in cheese, a regional Italian restaurant such as the newly opened Castellana is a rare gem. Recently opened in the Cubus building in Causeway Bay, the fine-dining restaurant zeroes in on one particular area...

The masterminds behind Francis have opened their sophomore venture: a smokehouse dedicated to succulent roast meats paired with creative sides and starters. Named Mr Brown, this Wan Chai newcomer is another home run for the budding restaurateurs.

Hong Kong foodies applauded the return of French chef Olivier Elzer this year as he settled into a new home at the St. Regis Hong Kong. Brushed in bronze with accents of gold and pastel marble, the lavish dining room is a fitting backdrop for Elzer’s artistically refined cooking, an...

Chef Simon Rogan and co are firing on all cylinders at Roganic, opened in Causeway Bay in early 2019. The debut tasting menu garnered praise across the board for creative dishes that play off form, flavour and composition. The kitchen team here, led locally by Executive Chef Oli Marlow and...

Opened in collaboration with Hong Kong’s JIA Group (Duddell’s, Old Bailey, Chachawan, Mono), Julien Royer’s first overseas venture takes up the old Aberdeen Street Social space in PMQ. The restaurant serves rustic recipes inspired by Royer’s childhood growing up on a farm in Auvergne, and represents a more casual sibling...

After his days at Rhoda, chef Nathan Green is back on the Hong Kong scene with a few new tricks up his sleeves. At Henry, Green invites us to take a culinary tour of the American South — bringing to Hong Kong for the first time ingredients from Allan Benton’s...

Since opening in 2016, Samsen Wan Chai has been packed to the rafters with hungry patrons looking to get a taste of decadent boat noodles, creamy coconut chicken curry, crispy fried eggs with chilli jam, wok-fried crab meat rice and more.

There are chefs who cook as a means to support their way of life, and chefs for whom cooking is a way of life. Vicky Lau falls firmly in the latter camp, a cook whose connection to the food, the plate and the surrounding environment is felt deeply by any diner...

The Hong Kong outpost of Franco Pepe’s eponymous Genevan pizzeria serves up some of the best Neapolitan-style slices in the city. (At $200-$300 per pizza, you’d certainly hope so.) Topping ingredients are mostly sourced from Caiazzo (a comune some 40 kilometres north of Naples), added to cloud-like crusts that are...