If you have a penchant for the finer things in life, Hong Kong’s dining scene is a veritable playground of luxurious culinary delights. Of course, not all indulgences are equal, and some are more extravagant than others. If pure decadence is the goal, then these five restaurants in Hong Kong offer up the cities most indulgent dining experiences. Treat yourself—you know you want to.
The Krug Room
A gastronomic adventure of luxurious proportions, The Krug Room’s menu revolves around its namesake, one of the most revered champagnes in the world. Discreetly located in the Mandarin Oriental and boasting the largest collection of Krug champagne in Asia, this is a dining experience for those in the know.
The seasonal menu, put together by Mandarin Oriental’s Executive Chef Robin Zavou who has been the chef behind multiple Michelin-starred and Rosette-awarded dining concepts, is a creative collaboration between five-star ingredients and the delicate flavours of the accompanying Krug champagne. Expect extravagances like a Japanese-inspired Mille Feuille with nori, scallop, and yuzu, or an amuse-bouche doughnut with caviar and uni.
The Krug Room, Mandarin Oriental, 5 Connaught Road Central, Hong Kong, +852 2825 4014
Almas Caviar Bar
An intimate space that seats just seven guests, the exclusive Almas Caviar Bar sits in a sultry, secret room in the city’s highest hotel. Speakeasy vibes abound with the dark wood and leather interiors, which sets the tone for an evening of indulgence. The bar gets its name from the Almas Persicus, one of the worlds most coveted premier caviars which the bar sources from quality sturgeon farms in line with EU regulations.
Boasting Asia’s largest selection of caviar — which alongside the Almas Persicus, includes Prunier, Tradition, Paris, Heritage and Oscietra Classic — the exclusive ingredient can be paired with accompaniments like blinis crème fraîche, egg whites, lemon, or red onion, as well as champagne or vodka. Choose from a selection of Caviar House Champagnes, from Brut to Rose, or wash down this tantalising treat with a Beluga Vodka Classic. The bar also serves up delicacies like Balik salmon fillet and fresh oysters.
Almas Caviar Bar, 102F, Ritz-Carlton Hong Kong, International Commerce Centre, 1 Austin Road West, Hong Kong, +852 2263 2270
Opened in 2018, Wagyumafia Hong Kong was the first international outpost of the famous Tokyo-based wagyu connoisseurs. Specialising in the coveted pedigreed wagyu beef from Kobe and Tajima, the 18-seat restaurant appeals to die-hard wagyu fans with an exclusive members-only menu for those who are ready to take their beef addiction to the next level.
Omakase menus offer a tantalising taste of premier wagyu beef in different dishes and styles, and the dining experiences include interactive presentation and butchery demonstrations. The chefs here serve up signature dishes from the flagship Tokyo restaurant, as well as Hong Kong exclusives, and try to make their menus as sustainable as possible with advanced butchery and cooking methods to create minimal wastage.
Wagyumafia, 32 Oi Kwan Road, Wan Chai, Hong Kong, +852 2608 0677
One for the wine aficionados, PIIN has quickly cemented itself as one of Hong Kong’s hottest restaurants, after opening in 2019 to rave reviews and a nod on the 2020 Michelin Guide. Opened by two passionate Burgundy vineyard owners, the restaurant specialises in wine from their vineyards, Château de Meursault and Château de Marsannay, offering an impressive selection of more than 2,000 wines from Burgundy and beyond.
The menu of contemporary fine-dining Cantonese cuisine introduces premium ingredients into classic Chinese dishes, like truffle pork claypot rice, duck rolls with a red wine sesame sauce, and wok-fried wagyu beef, all designed by the culinary expertise behind Fook Lam Moon Chef Ming to be perfectly paired with the rare vintages and exclusive Burgundy bottles on offer from PIIN’s wine cellar.
PIIN Wine Restaurant, 2/F, The Steps, H Code, 45 Pottinger Street, Central, Hong Kong, +852 2832 7123
Artisan de la Truffe
Opened 2018, Artisan de la Truffe, perhaps unsurprisingly, specialises in everyone’s favourite fungus: truffle. The Parisian export features the prized, luxurious ingredient every dish of its menu, including black, white and seasonal truffles like the Burgundy truffle, Brumale truffle, Summer truffle, and Bianchetti truffle, from France, Italy, Spain and Australia.
Dishes like slow-cooked lobster with truffle shavings, or truffle-topped Australian wagyu sirloin add an indulgent twist to already elegant ingredients, while pared-back plates like the morel mushroom risotto or tagliatelle with cream and parmesan let the truffle really shine as the star of the show. Truffle is sprinkled through the menu, from the starters to the desserts — even the coffee has a little truffle finish to it. Those who are serious about their truffle should make sure to time their visit to try the alba white truffle, the rarest (and of course, most expensive) truffle available which offers intense truffle and garlic flavours, and is harvested from October to January.
Artisan De La Truffe, Harbour City, Shop OTE303, Level 3 Ocean Terminal, Tsim Sha Tsui, Hong Kong, +852 2885 2030