Noi (Italian Contemporary)

Noi, located within the Four Seasons Hotel, has been elevated from one Michelin star to two this year. Chefs Airaudo and Troiano deliver a season-driven omakase menu of over 10 courses, which is refreshed every two to three months. The restaurant sources daily-delivered seafood from Japan, and their signature dish, Scottish Blue Lobster with Hokkaido Pumpkin and ‘Nduja calabrese, is meticulously prepared and chargrilled to perfection. The food pays homage to Italian traditions while embodying a modern aesthetic and techniques. Enhance your dining experience by pairing it with their outstanding selection of wine.

Cristal Room by Anne-Sophie Pic (French Contemporary)

Cristal Room by Anne-Sophie Pic is the second restaurant in Asia by French celebrity chef Anne-Sophie Pic. The restaurant offers delicate yet exciting six or eight-course tasting menus consisting of the chef's signature creations that blend French traditions with subtle Japanese influences in terms of produce and condiments. Its interior is lavishly and elegantly decorated, with a grand crystal chandelier greeting guests into an opulent space adorned with mirrored panels and jaw-dropping city views. This allows guests to enjoy a feast that pleases both the palate and the eyes. 

Feuille (French Contemporary)

Feuille is the first overseas restaurant by renowned French chef David Toutain. Named after the French word for ‘leaf’, it represents the restaurant's respect and appreciation for nature and a root-to-shoot approach, finessed by French techniques. The restaurant is committed to using locally sourced, organic produce with minimal impact on the environment to create a plant-based menu accompanied with seafood and meat produce. The menu showcases the purest flavours of the ingredients, with highlights such as Cumin-Egg-Sweet Corn and the photogenic Spiny Lobster. 

Racines (French Contemporary)

Racines is founded by two chefs from Southern France who rediscover their culinary heritage. The name ’Racines’ is derived from the French word for ‘root’ and symbolises the chefs incorporating their multitude of influences and both their common and different backgrounds into classic heirloom recipes and giving them a modern twist. The restaurant is committed to using seasonal ingredients sourced from France and locally, offering carefully curated five or seven course menus. Racines shares the richness of southern French gastronomy and the joy of friendship through an open kitchen space in an intimate and welcoming environment.

Mora (Innovative French-Chinese)

Mora’s soothing interior adopts a cream colour scheme with subtle curvy lines. Featuring soybeans as the core of its menu, the restaurant showcases the versatility of this humble ingredient in various forms, from bean sauce to tofu skin, soymilk and fermented beans. Led by Chef Vicky Lau of the two-Michelin-starred Tate Dining Room, Mora melds local flavours with European techniques aiming to promote Hong Kong products and culture by collaborating with long standing local shops. Other ingredients such as red meats, vegetables and seafood are carefully selected to complement the soybeans, drawing attention to their diverse applications and textures. 

The Legacy House (Cantonese）

The Legacy House has earned its Michelin one-star and pays homage to the vision of the owning company, Rosewood Hotel, and where it is based. Offering an array of Shun Tak specialties, including minced fish soup and pan-fried fish head, served against breathtaking harbour views, its interiors combine rustic and refined materials with modern pieces to evoke a sense of warmth and nostalgia. The restaurant also champions the local economy by sourcing ingredients and cookware directly from local fishermen, artisans, and farms, reinforcing its commitment to community and quality. 

Ăn Chơi (Vietnamese)

The charming Ăn Chơi is run by a binational Chinese-Vietnamese couple and captures the liveliness of Vietnamese street stalls with its bright yellow walls and traditional conical hats. The menu features authentic Vietnamese street food, including bánh mì sandwiches with various fillings, along with a daily rotation of regional soup noodles.

Another must-try dish is the ginger-lime baked fish. The chef innovatively builds on the traditional recipe by using halibut paired with homemade fermented fish sauce. For beverages, try their egg coffee or Vietnamese beer.

Little Napoli (Italian)

Little Napoli is a pizzeria celebrating true Neapolitan artistry. Ensuring every bite is imbued with authentic Italian flavours, the pizzas are crafted by the acclaimed Chef Gavino Pilo, a native of Naples, and feature the finest ingredients sourced directly from Italy, including the classic Margherita, innovative Monaca and the exclusive Panuozzo sandwiches. Baked in an Italian stone oven at 400 degrees Celsius and served whole, not sliced, it gives a puffy, nicely charred crust and gooey centre. With limited seating, come early if you want to dine in.

Man Yuen (Cantonese)

Located in the bustling district of East Kowloon, Man Yuen Restaurant has won the hearts of numerous diners from near and far for its high-quality Cantonese cuisine made with fresh ingredients. The menu, designed by Executive Chef Edmond Lam and renowned chefs, is complemented by a service team committed to providing lively hospitality and a diverse dining experience. The menu highlights all-time classics with intense wok hei, such as the ‘King of Stir-fries’ with fresh and dried shrimp, as well as Roasted Suckling Pig with Homemade Satay Sauce and Deep-fried Eel with Black Olive & Dried Mandarin Peel.

Sang Kee Restaurant (Cantonese)

An iconic landmark of Wan Chai since 1976, Sang Kee has since relocated in 2024 but has always been a stalwart of traditional Cantonese cuisine. A brighter, more spacious restaurant, it continues to offer warm service and menu of classic Guangdong cuisine. The dishes here are unpretentiously presented, relying not on luxurious ingredients to attract diners but on solid cooking skills that leave a lasting impression.

Signature dishes such as their traditional salt-baked chicken, wolfberry pork broth, and home-style baked fish maw are available in limited quantities each day, reflecting the chef's strict standards for ingredient freshness and quality. 

Sang Kee Foods ( Western District) (Chinese)

Sang Kee Foods in the Western District has a nose-to-tail concept for Chiu Chow-style marinaded goose. The shop's specially aged marinade, a blend of over ten spices, imparts a rich and subtly sweet flavour. Various parts of the goose, including the feet, wings, liver, intestines, and kidneys are slowly soaked in the marinade daily, allowing each piece to fully absorb the rich flavours. Diligently preserving the unique taste of traditional recipes, it’s a must-visit for anyone with an appreciation for authentic Chiu Chow cuisine.