As the Year of the Horse gallops into sight, Hong Kong’s most in-demand tables are readying for the rush of reunion dinners and auspicious starts. From the requisite harbourfront fireworks viewings to reimagined Chiu Chow classics, here is the edit of where to book for the Lunar New Year.
For those who believe the New Year requires a cinematic backdrop, the harbour remains the protagonist. Above & Beyond at Hotel Icon continues to be a top contender for the fireworks display on the second day of the Lunar New Year, offering an eight-course dinner featuring braised 22-head South African abalone and baked stuffed crab shell with black caviar. For a dash of theatre during the day, its Lo Hei can be upgraded to include a whole lobster, ensuring the prosperity toss is as indulgent as it is auspicious.
Island Shangri-La’s Restaurant Petrus will highlight Carabinero red prawn on its Lunar New Year menu. Photo: courtesy Island Shangri-La
Competing for the best view, Island Shangri-La’s Restaurant Petrus is offering a multi-course fireworks feast highlighting Carabinero red prawn and A5 olive-fed Wagyu. Downstairs, the hotel embraces tradition with a roaming God of Wealth and a dedicated Lo Hei station at cafe TOO.
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Across the water, Regent Hong Kong offers a “Sashimi Lo-Hei” at Nobu for a Japanese-Peruvian twist, while the two-Michelin-starred Lai Ching Heen presents a deluxe lunch menu steeped in Cantonese craftsmanship.
For purists, whose focus is on precision and provenance, Pak Loh Chiu Chow’s Dai Siu branch hits the mark with an 11-course feast that balances history with invention. The stand-out braised mud crab is slow-cooked with Puning fermented bean sauce to lift the crustacean’s natural sweetness, while the “HaHa Dai Siu” dragon beard prawns provide a playful, crunchy centrepiece.
Pak Loh Chiu Chow’s braised mud crab is the stand-out dish in its Lunar New Year feast. Photo: courtesy Pak Loh Chiu Chow
At Yat Tung Heen, the celebration centres on unity and features a menu opening with an appetiser of roasted suckling pig, marinated chilled tomatoes and honey-glazed char siu. Man Ho Chinese Restaurant takes a symbolic approach, serving braised dried oysters with black moss to represent wealth and sautéed minced oyster with preserved meat and water chestnut. For a star-studded affair, Howard’s Gourmet presents a premium seafood trio featuring abalone, fish maw and sea cucumber.
