Chef Umberto Bombana of 8 ½ Otto e Mezzo opened Octavium Italian Restaurant two years ago, serving seasonal Italian food executed with modern techniques. The spacious 32-seat restaurant is minimalist, with white-clothed tables and city views.

On offer are lunch pasta sets of two or three courses, as well as à la carte for leisurely meals. For dinner, choose from four or five courses, or the seven-course Octavium Experience tasting menu with wine pairing.

Although dishes are modern, rustic touches are seen in the freshly baked crusty bread and handmade pasta dishes such as pumpkin ravioli and truffle tagliolini.

8/F, One Chinachem Central, 22 Des Voeux Road, Central

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Yan Toh Heen

The space that used to be the InterContinental Hong Kong – due to reopen as The Regent Hong Kong this year – may be going through some changes, but its Chinese restaurant is still going strong. With its spectacular views of Victoria Harbour and the strong jade theme in the decor, Yan Toh Heen gives the diner the feeling they’re sitting in a jewellery box that opens to reveal the treasures within, in the opulent fare served by the kitchens.

Signature menu items include wok-fried Wagyu beef with green peppers, mushrooms and garlic, and crispy fried rice with crab claw in fish bouillon. Dumplings rule on the lunch menu, and diners shouldn’t miss the steamed lobster and crabmeat dumplings with vegetables.

G35, G/F, Muse Edition, InterContinental Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui

New Michelin stars

Chaat

Chaat reimagines Indian street food for the fine dining table, resulting in a delectable feast at reasonable prices. Recommended starters include sharing plates of baked samosas served in cones with a yogurt dip, and raj kachori – crispy lentils stuffed with green peas with sweet and tangy chutney.

The tandoori paneer tikka garnished with chestnut and tomato, and tandoori lamb chops with pistachio and mint chutney are also winners. The Bengali prawn curry with kasundi (mustard sauce) and coconut, and the Goan pork cheek vindaloo are also worth trying. The service is outstanding.

5/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui

Seventh Son

Backed by Chui Wai-kwan – the seventh son of Chui Fuk-chuen, legendary founder of Fook Lam Moon – this establishment raises the bar when it comes to traditional Cantonese cuisine prepared with modern techniques. When it opened in 2013, the restaurant was so successful that branches were launched in Shanghai, Beijing, Tokyo and Osaka. The decor in the Hong Kong eatery is classic wooden panelling with brass accents, setting the stage for what is on the plates.

The suckling pig here is legendary: the skin is light and wafer crisp without being greasy and the accompanying meat is juicy and tender. This dish is a must-try – bring as many people as you can to share.

3/F, The Wharney Guang Dong Hotel Hong Kong, 57-73 Lockhart Road, Wan Chai

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Mono

Previously at French fine dining restaurant Petrus and three-Michelin-starred Mirazur, South American-born chef Ricardo Chaneton partnered with Yenn Wong’s Jia Group to open the first restaurant where he could truly express himself.

Mono focuses on a seasonal tasting menu. The dishes have South American touches, such as Brittany blue lobster with sweetcorn and traditional Venezuelan tamal with morcilla. We also loved the pear with ginger and Mexican oregano. The wines focus on France’s Burgundy and Bordeaux regions.

The decor is minimalistic, with a counter around the open kitchen and secluded tables at the back.

5/F, 18 On Lan Street, Central

Whey

The pie tee and cherry tomatoes starters were good, but it was the flower clam soup that caught our attention. The clear soup was an umami bomb from the shellfish while the bamboo shoot provided texture, and herbs such as dill added to the bouquet. The broth base is the definition of a good Asian soup, but the other ingredients took it to a new level.

Piping hot brioche made with a buah keluak nut emulsion and cultured butter had us in rapture. Chef Quek turned the idea of bak kut teh, or herbal pork ribs, on its head. Sumptuous pork is served in a herbal glaze rather than a broth, letting us experience this Southeast Asian staple in a new light.

Quek has given us a whole new way to appreciate Southeast Asian flavours with Whey.

UG/F, The Wellington, 198 Wellington Street, Central

Hansik Goo

Kang Min-goo, the man behind the two-Michelin starred Mingles in Seoul, brought his contemporary Korean cuisine to Hong Kong, offering an eight-course tasting sharing menu that reflects his cooking style. The menu has been given an upgrade since its move to Wellington Street and it’s worth every cent.

Diners can pair dishes with Korean wines and soju. The menu changes seasonally but firm favourites such as the Korean fried chicken with yuzu sauce have remained.

The samgye risotto is a favourite, combining two popular Korean dishes, with a ginseng chicken breast and leg coated in rice flour and fried on a bed of risotto. Desserts change regularly, but be guaranteed they’ll use Korean ingredients like makgeoli and even black garlic.

1/F, The Wellington, 198 Wellington Street, Central

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Belon

The menu is new, with signatures such as turbot with beurre cancalaise created by new chef Matthew Kirkley from a two-Michelin-starred restaurant in the UK.

The interiors, by Joyce Wang Studio, are inspired by the cuisine, and feature curvaceous banquettes and counters juxtaposed with aged plaster and cobalt panelling. The resulting space is elegant and roomy.

1/F, 1-5 Elgin Street, Central

Yong Fu

The epitome of Chinese fine dining has a new address. Taking up two floors in a quiet corner of Wan Chai, Yong Fu has several private rooms on its second floor, keeping the privacy of its elite clientele in mind. Downstairs the main dining room is small but with plenty of space between the tables.

Yong Fu is famous for its drunken crab. Restaurants in Shanghai need a special permit to serve this dish, meaning only the most prestigious establishments – including a branch of Yong Fu – have it on the menu, and the quality of the crab here is second-to-none. Each succulent piece, besides being attached to some flavourful fat, is soaked in the delicious wine.

Shop 2, G-1/F, Golden Star Building, 20-24 Lockhart Road, Wan Chai