https://www.scmp.com/rss/509183/feed en https://assets.i-scmp.com/static/img/icons/scmp-meta-1200x630.png https://www.scmp.com Close to the casinos but far enough to provide a relaxing escape, Zi Yat Heen is everything you would expect of a Four Seasons restaurant, from the lantern-like chandeliers to the floor-to-ceiling wine cellar. Executive chef Cheung Chi-choi offers traditional Cantonese cuisine with an occasional creative twist. There are à la carte and set menus to choose from, with a focus on fresh seafood and high-quality ingredients from around the world, offering everything from traditional dim sum and... https://www.scmp.com/magazines/100-top-tables/article/3127433/zi-yat-heen-magnificent-menus-get-touch-creative-flair?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127433/zi-yat-heen-magnificent-menus-get-touch-creative-flair?utm_source=rss_feed Sat, 03 Apr 2021 05:30:17 +0000 Located on the 21st floor Skybridge at Morpheus Macau, Yí is known for its design by Zaha Hadid Architects, and offers innovative regional Chinese cuisine on tasting menus that change daily. Chefs Angelo Wong (from Howard’s Gourmet) and Wilson Fam (Jade Garden) are inspired by seasonal ingredients, creating dishes daily after visiting the markets. They put a new spin on traditional dishes such as honey-roasted Wagyu beef char siew and oven-roasted lemongrass baby pigeon. Tea sommeliers pair... https://www.scmp.com/magazines/100-top-tables/article/3127430/yi-local-markets-and-seasonal-produce-serve-inspiration?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127430/yi-local-markets-and-seasonal-produce-serve-inspiration?utm_source=rss_feed Sat, 03 Apr 2021 05:00:07 +0000 This Japanese fine-dining restaurant continues to specialise in exquisite kaiseki sets by executive chef Akira Hayashi. The Zen gardenlike space boasts views across the Cotai Strip, but all eyes are on creatively presented dishes, such as sashimi served under an ice dome and a single black bean decorated with gold flakes. The menu features traditional Japanese favourites including sushi, sashimi and grilled dishes of yellowtail with taro, seasonal fish and eel. There’s also hotpot, steamed egg... https://www.scmp.com/magazines/100-top-tables/article/3127427/yamazato-sushi-sashimi-and-other-traditional-japanese?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127427/yamazato-sushi-sashimi-and-other-traditional-japanese?utm_source=rss_feed Sat, 03 Apr 2021 04:30:14 +0000 Chinese fine dining is offered in a palatial setting at Wing Lei Palace, a three-tiered gold and jewel-tone dining room overlooking a performance lake. Executive chef Tam Kwok-fung presents innovative dishes that are healthy and seasonal. There are extensive dim sum and à la carte menus as well as tasting menus. Specialities are lychee wood barbecued meats such as Peking duck, Te Mana lamb, pork belly, goose and suckling pig.  There’s also bird’s nest, dried and live seafood, popular mains of... https://www.scmp.com/magazines/100-top-tables/article/3127426/wing-lei-palace-healthy-creative-and-seasonal-dishes-match?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127426/wing-lei-palace-healthy-creative-and-seasonal-dishes-match?utm_source=rss_feed Sat, 03 Apr 2021 04:30:11 +0000 The Kitchen at the Grand Lisboa is a modern steakhouse featuring quality beef from around the world such as Wagyu, Kagoshima and US prime, with other meat choices of Dutch veal and Ibérico pork chop. Non-meat dishes include an executive salad bar and live fish and lobsters in the tanks. Starters include baked clams, seafood crepes and baked French snail, and there are home-made desserts to finish. The interior is all dark wood, leather and marble, with a floor-to-ceiling wine cellar and... https://www.scmp.com/magazines/100-top-tables/article/3127425/kitchen-premium-meat-all-over-globe-served-contemporary?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127425/kitchen-premium-meat-all-over-globe-served-contemporary?utm_source=rss_feed Sat, 03 Apr 2021 03:30:18 +0000 Retaining three Michelin stars for eight consecutive years, The 8 treats diners to outstanding Cantonese and Huiyang fare using the freshest ingredients, top cooking techniques and artistic presentation. Famous for dim sum such as steamed goldfish-shaped dumplings with crystal blue shrimp and puff pastry with river shrimp shaped like a purse, Chef Joseph Tse also serves delicious main dishes like double-boiled sea whelk with abalone, silky fowl, wolfberry and red date, and crispy frog legs... https://www.scmp.com/magazines/100-top-tables/article/3127421/8-restaurant-outstanding-cantonese-and-huiyang-cuisine?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127421/8-restaurant-outstanding-cantonese-and-huiyang-cuisine?utm_source=rss_feed Sat, 03 Apr 2021 03:00:11 +0000 Sichuan Moon at Wynn Palace, where Andrea’s once stood, is brightened by a butterfly chandelier and butterfly wall mosaics. Taiwanese chef André Chiang, who creates contemporary Sichuan cuisine and is known to have rejected Michelin accolades at his previous eatery, has already collected two stars here. The 15-course degustation menu and innovative dishes encompass his “octaphilosophy”, where eight elements make up the food and ingredients. Dishes include hot and sour soup, secret-recipe king... https://www.scmp.com/magazines/100-top-tables/article/3127418/sichuan-moon-two-michelin-stars-and-taiwanese-chef-andre?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127418/sichuan-moon-two-michelin-stars-and-taiwanese-chef-andre?utm_source=rss_feed Sat, 03 Apr 2021 02:30:11 +0000 The stunning restaurant has won three Michelin stars for 13 consecutive years. The interior features a crystal chandelier cascading from the central dome and carved replicas of Bordeaux chateaux. The impressive wine cellar boasts 17,000 labels.  Dishes are made with fresh ingredients and artistically presented. Innovative items include Impérial caviar and king crab refreshed with crustacean jelly and cauliflower cream, and crispy soft-boiled egg with caviar and smoked salmon; also try the... https://www.scmp.com/magazines/100-top-tables/article/3127416/robuchon-au-dome-three-michelin-stars-13-consecutive-years?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127416/robuchon-au-dome-three-michelin-stars-13-consecutive-years?utm_source=rss_feed Sat, 03 Apr 2021 02:00:13 +0000 Pearl Dragon at Studio City has an elegant interior in beige and olive green, plush carpets and crystal chandeliers. The main dining area overlooks the casino floor behind a glass window. For privacy, there are nine elegant rooms of various sizes with white-clothed tables; some have a sofa area and bathrooms.  There is a tasting menu and à la carte with signature dishes of abalone and bird’s nest delicacies. Other items include live seafood, premium dried seafood, barbecue specialities and... https://www.scmp.com/magazines/100-top-tables/article/3127413/pearl-dragon-chinese-fine-dining-extravaganza-studio-city?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127413/pearl-dragon-chinese-fine-dining-extravaganza-studio-city?utm_source=rss_feed Sat, 03 Apr 2021 01:30:04 +0000 Two-Michelin-starred Japanese restaurant Mizumi is overseen by three master chefs. The interior features contemporary Japanese architecture with natural elements such as wood and stone and accessorised with artwork. The menu offers assorted sushi sets and omakase menus featuring sashimi and chef’s choice of sushi. There are selections of shabu-shabu sets with dishes such as chilled egg custard with cod milt, deep-fried Yamagata glass shrimp and home-made cold tofu. Fresh ingredients used in... https://www.scmp.com/magazines/100-top-tables/article/3127412/mizumi-three-master-chefs-three-times-excellence-shabu?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127412/mizumi-three-master-chefs-three-times-excellence-shabu?utm_source=rss_feed Sat, 03 Apr 2021 01:00:08 +0000 Nestled in a quiet corner of the hotel complex, Lotus Palace serves dishes from across China, and is known for its hotpots and Cantonese fare. Dark glass panels frame the dining area and set off the comfortable red chairs. A lotus-style chandelier is the room’s focal point. Traditional dishes are executed creatively. Signatures are braised bird’s nest with fish maw broth, braised sea cucumber with red rice, fresh oyster with bean curd custard topped with spicy lemon jelly and caviar, and fried... https://www.scmp.com/magazines/100-top-tables/article/3127410/lotus-palace-cantonese-favourites-hotpots-and-dishes?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127410/lotus-palace-cantonese-favourites-hotpots-and-dishes?utm_source=rss_feed Fri, 02 Apr 2021 05:30:09 +0000 Set on the 51st floor of The Ritz-Carlton, this Chinese restaurant boasts meticulous attention to detail from the dishes to decor, with subtle nods to Macau’s Chinese and Portuguese heritage. Chef Jackie Ho offers an impressive degustation tasting menu with wine or tea pairing, and a splendid à la carte selection with barbecue meats, bird’s nest, dried and live seafood, soups and poultry. The suckling pig and roasted three-layer pork belly are good choices, as is the superior bird’s nest with... https://www.scmp.com/magazines/100-top-tables/article/3127409/lai-heen-impressive-degustation-tasting-menu-wine-or-tea?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127409/lai-heen-impressive-degustation-tasting-menu-wine-or-tea?utm_source=rss_feed Fri, 02 Apr 2021 05:00:11 +0000 There is a private lift at City of Dreams to the three-Michelin-starred Jade Dragon. The decor is understated with curved walls undulating into each section of the restaurant and open kitchens revealed through interior windows. Executive chef Kelvin Au Yeung’s menu includes lychee-wood barbecue specialities like free range chicken and suckling pig, abalone such as whole Yoshihama and South African abalone with goose web, and Australian lobster and Macau sole. The dim sum is good, especially... https://www.scmp.com/magazines/100-top-tables/article/3127406/jade-dragon-three-michelin-starred-cantonese-experience?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127406/jade-dragon-three-michelin-starred-cantonese-experience?utm_source=rss_feed Fri, 02 Apr 2021 04:30:15 +0000 Diners are transported to a new world at Golden Flower, where the spirit of the Cantonese Qing dynasty official Tan Zongjun is apparent in everything from the ambience to the menu. Golden Flower is inspired by the Asian dining room of a British shipping tycoon and the Oriental aesthetic of Venice, from its collection of vases to the vibrant Italian rosette mosaic floor. Master chef Liu Guo-zhu’s signatures include braised sea cucumber with Shandong leek, and broiled Wagyu slices with Shandong... https://www.scmp.com/magazines/100-top-tables/article/3127403/golden-flower-tan-lu-sichuan-and-cantonese-dishes-shine-la?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127403/golden-flower-tan-lu-sichuan-and-cantonese-dishes-shine-la?utm_source=rss_feed Fri, 02 Apr 2021 04:00:21 +0000 A Sichuan and Hunanese specialist, this two-Michelin-starred restaurant is led by executive chef Chan Chek-keong, who uses traditional recipes executed with creative techniques. The ambience is pleasant with the hotel’s signature red and gold palette in the style of classic Dong Ting decor. We recommend the poached chicken with green peppercorns, braised sea cucumber with leek and braised pork belly with preserved vegetable. The selection of handmade noodles – like buckwheat, hand-pulled and ti... https://www.scmp.com/magazines/100-top-tables/article/3127400/feng-wei-ju-best-sichuan-and-hunanese-dining-macau?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127400/feng-wei-ju-best-sichuan-and-hunanese-dining-macau?utm_source=rss_feed Fri, 02 Apr 2021 03:30:10 +0000 Chef Henrique Sá Pessoa, of two-Michelin-starred Alma, has made his mark on the restaurant scene in Macau with his unique dining concept. Nestled in the Sands Cotai Central shopping complex, Chiado offers a balance between innovative dining and the spirit of authenticity. For example, the calçada de bacalhau is a traditional salted cod dish in Portugal but Chiado’s version has a rich and silky texture with a pudding-like quality. Another must-try is the 24-hour slow-cooked suckling pork. The... https://www.scmp.com/magazines/100-top-tables/article/3127396/chiado-innovative-dining-and-spirit-authenticity?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127396/chiado-innovative-dining-and-spirit-authenticity?utm_source=rss_feed Fri, 02 Apr 2021 02:30:18 +0000 With two Michelin stars, Alain Ducasse pays contemporary-style homage to traditional French fare. The seasonal ingredients, whether small-farm produce or line-caught fish, are sourced from the best regions. The ambience is intimate, with extravagant touches such as a crystal waterfall chandelier and a walk-in glass cupboard with Ducasse’s vintage tableware. Recent tasting menus have included dishes such as roasted duck foie gras with butternut from Nice, French beef with purple aubergine,... https://www.scmp.com/magazines/100-top-tables/article/3127397/alain-ducasse-morpheus-two-michelin-starred-homage?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127397/alain-ducasse-morpheus-two-michelin-starred-homage?utm_source=rss_feed Fri, 02 Apr 2021 02:00:07 +0000 Aji is Macau’s only Peruvian Nikkei restaurant, and the setting is gorgeously modern. At the helm is Peru’s celebrity chef Mitsuharu Tsumura of Lima’s Maido, a Peruvian Nikkei eatery that ranked 10th in the World’s 50 Best Restaurants 2019. There’s a tasting menu and à la carte hot and cold appetisers, Peruvian Nikkei nigiri such as scallops with sea urchin emulsion, and tobiko and duck foie gras torched with eel sauce. Mains feature parihuela, a broth made with the catch of the day, clams,... https://www.scmp.com/magazines/100-top-tables/article/3127392/aji-macaus-only-peruvian-restaurant-led-perus-celebrity?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127392/aji-macaus-only-peruvian-restaurant-led-perus-celebrity?utm_source=rss_feed Fri, 02 Apr 2021 01:30:12 +0000 Umberto Bombana’s refined Italian eatery at Galaxy Macau is popular in the enclave. The interior of 8 ½ Otto e Mezzo Bombana is large with banquette seating, two private rooms and a stunning bar decorated with Murano glassware. Executive chef Antimo Maria Merone strikes a balance between traditional and innovative in the tasting and à la carte menus. We recommend the Aveyron lamb and yellow chicken from Landes for mains. For starters, try the in-house salted cod, confit Taiyouran egg or the... https://www.scmp.com/magazines/100-top-tables/article/3127389/8-1/2-otto-e-mezzo-bombana-executive-chef-antimo-maria?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127389/8-1/2-otto-e-mezzo-bombana-executive-chef-antimo-maria?utm_source=rss_feed Fri, 02 Apr 2021 01:00:11 +0000 The Hong Kong branch of this Kyoto restaurant opened in 2019 in K11 Musea, offering 12-course kaiseki menus. Ingredients are seasonal and dishes are meticulously crafted. Signatures include uni-dog, made from a line of sea urchin with seaweed and home-made soy sauce. The rice koshihikari is cooked in a clay pot with marinated cod fish roe, enoki mushroom compote and whitebait stewed in yuzu pepper. Kissho sugihassu refers to the cedar box in which the snack is served. Ingredients feature... https://www.scmp.com/magazines/100-top-tables/article/3127387/tominokoji-yamagishi-kaiseki-menus-filled-meticulously?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127387/tominokoji-yamagishi-kaiseki-menus-filled-meticulously?utm_source=rss_feed Thu, 01 Apr 2021 03:30:12 +0000 One of the world’s greatest sushi masters, chef Mitsuhiro Araki moved to Hong Kong to open The Araki. It is the only Japanese restaurant in the city where the master chef is present throughout the year. Araki gained three Michelin stars in his Tokyo and London restaurants, and achieved a star in just over a year in Hong Kong. The Araki has an 18-course omakase menu; dishes are prepared in front of diners at the 12-seat counter. Fish is locally caught and chefs use Edomae techniques. Seasonal... https://www.scmp.com/magazines/100-top-tables/article/3127385/araki-18-course-omakase-menu-prepared-right-front-diners?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127385/araki-18-course-omakase-menu-prepared-right-front-diners?utm_source=rss_feed Thu, 01 Apr 2021 03:00:13 +0000 Opened in 2018, Sushiyoshi Hong Kong is a branch of its two-Michelin-starred Osaka namesake, which opened 30 years ago. Chef-owner Hiroki Nakanoue is known for his innovative take on traditional Edomae-style sushi. He infuses Western and Asian influences into his dishes, like waffles with scallop tartare. The Hong Kong outlet is led by chef Sugawara, whose 17-21 course omakase menu comprises Osaka signatures like siphon dashi and Botan shrimp carpaccio, as well as surprise creations made from... https://www.scmp.com/magazines/100-top-tables/article/3127382/sushiyoshi-special-osaka-signatures-western-and-asian?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127382/sushiyoshi-special-osaka-signatures-western-and-asian?utm_source=rss_feed Thu, 01 Apr 2021 02:30:17 +0000 Sushi Tokami opened in Ginza in 2013 and quickly earned a Michelin star. It remains one of Tokyo’s best sushi restaurants and is famous for its tuna dishes: the owner is the founder of Yamasachi, a shop dedicated to tuna, originally in Tsukiji Market. The Hong Kong eatery has two rooms with eight and 10 seats. The chef offers an omakase menu featuring tuna bone collagen soup, and maguro tossaki with meat from near the tuna’s head, which – as there is not much of it – is a rare dish. The tanada... https://www.scmp.com/magazines/100-top-tables/article/3127381/sushi-tokami-tribute-tuna-fine-omakase-menu?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127381/sushi-tokami-tribute-tuna-fine-omakase-menu?utm_source=rss_feed Thu, 01 Apr 2021 02:00:06 +0000 Opened in 2012 at the Mercer Hotel in Sheung Wan, Sushi Shikon moved to the Landmark Mandarin two years ago. Retaining three Michelin stars since 2014, this traditional Edomae sushi eatery is influenced by Ginza – it is an offshoot of founder Masahiro Yoshitake’s famous three-Michelin-starred Tokyo restaurant.  The Hong Kong outlet has eight seats at the sushi counter. There’s a private room with its own chef and counter with seats for six. Executive chef Yoshiharu Kakinuma offers omakase with... https://www.scmp.com/magazines/100-top-tables/article/3127380/sushi-shikon-omakase-dishes-made-freshest-ingredients?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127380/sushi-shikon-omakase-dishes-made-freshest-ingredients?utm_source=rss_feed Thu, 01 Apr 2021 01:30:14 +0000 Eating at Sushi Saito takes planning as the reservation hotline only operates on the first day of every month from 10am to 2pm (Hong Kong time). With 16 seats, there are two dinner seatings nightly, and diners need to be on time as new chef de cuisine, Masashi Kubota, from Sushi Saito Tokyo, starts serving at 6pm on the dot. Joël Robuchon described the Tokyo restaurant as the “best sushi restaurant in the world”, and chef Saito goes to great lengths to source the best catch from Toyosu Market... https://www.scmp.com/magazines/100-top-tables/article/3127379/sushi-saito-its-all-about-punctuality-and-perfection-chef?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127379/sushi-saito-its-all-about-punctuality-and-perfection-chef?utm_source=rss_feed Thu, 01 Apr 2021 01:00:12 +0000 With seating for only eight people and a chef with more than 25 years’ experience, this is one of the most exclusive sushi bars in town. Named after executive chef Masataka Fujisawa, the restaurant is located on a quiet residential street in Wan Chai. Specialising in omakase – which translates to “leave it to the chef” – the menus feature sashimi, seasonal dishes and some of the city’s best sushi. The chef chooses only the finest fish from the waters off Hokkaido and Kyushu and prepares... https://www.scmp.com/magazines/100-top-tables/article/3126988/sushi-masataka-leave-it-chef-exclusive-omakase-restaurant?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126988/sushi-masataka-leave-it-chef-exclusive-omakase-restaurant?utm_source=rss_feed Thu, 01 Apr 2021 00:30:19 +0000 Located near the Four Seasons Hotel, Shikigiku offers kaiseki menus as well as tempura, teppanyaki, sushi and sashimi. The Zen-like interior is done in brown and amber, with floor-to-ceiling windows overlooking Victoria Harbour. The fun seats in the house are by the open kitchen where chefs busily prepare dishes. A must-try is the lightly battered crispy tempura served with sea salt. There are several kaiseki choices – including teppanyaki for lunch and dinner – and chef special menus that... https://www.scmp.com/magazines/100-top-tables/article/3126986/shikigiku-japanese-restaurant-tempura-teppanyaki-sushi-and?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126986/shikigiku-japanese-restaurant-tempura-teppanyaki-sushi-and?utm_source=rss_feed Wed, 31 Mar 2021 04:00:06 +0000 Located at 18 On Lan Street, Ryota Kappou Modern shares its address with some of the most revered restaurants in Central. The eatery is named after its chef, Ryota Kanesawa, who once served as head sushi chef at Zuma in Hong Kong. He also did a stint at two-Michelin-starred Tenku RyuGin, so be prepared for a meal of refined Japanese and European ingredients combined with a variety of creative cooking techniques. Kanesawa serves tasting menus and recurring dishes are hard to come by, but... https://www.scmp.com/magazines/100-top-tables/article/3126982/ryota-kappou-modern-refined-japanese-and-european?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126982/ryota-kappou-modern-refined-japanese-and-european?utm_source=rss_feed Wed, 31 Mar 2021 03:30:11 +0000 The original restaurant opened in Osaka in 1830, and this branch, decked out in bamboo and wood and offering traditional Kansai-ryori dishes, is a favourite of the city’s Japanese residents. Choose to sit by the sushi bar, teppanyaki grill or in booths for more intimate dining. Private rooms – including a tatami room – are available. There is a teppanyaki menu or washoku “food” menu for kaiseki or à la carte. Signature dishes include shrimp bisque custard with black truffle sauce, sushi,... https://www.scmp.com/magazines/100-top-tables/article/3126977/nadaman-traditional-kansai-ryori-dishes-among-best-hong?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126977/nadaman-traditional-kansai-ryori-dishes-among-best-hong?utm_source=rss_feed Wed, 31 Mar 2021 03:00:14 +0000 Channelling a Zen aesthetic, Kyoku’s 3,000-sq-ft interior has a sushi and teppanyaki counter and three private rooms. The extensive dinner menu includes sets and à la carte; the sake list is sizeable. Omakase at the sushi counter includes an appetiser, eight kinds of sashimi, a hot dish, five pieces of sushi and soup. The table setting is immaculate, with sauces and pickles beautifully laid out and wasabi prepared fresh from the root. We watched engawa fish, scallops, snapper and halfbeak... https://www.scmp.com/magazines/100-top-tables/article/3126972/kyoku-zen-and-art-teppanyaki-dining?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126972/kyoku-zen-and-art-teppanyaki-dining?utm_source=rss_feed Wed, 31 Mar 2021 02:30:17 +0000 With decor by renowned Japanese dyeing and weaving artisan Sachio Yoshioka and ink paintings by well-known artist Shiro Tsujimura, two-Michelin-starred Kashiwaya Hong Kong is a branch of the three-Michelin-starred Osaka namesake by owner-chef Hideaki Matsuo. Chef Atsushi Takahashi serves seasonal kaiseki menus. Dishes are beautifully presented; even the tableware reflects the seasons. Diners seated at the counter can watch him at work. There are three main menus, Bayberry (nine courses), Akana... https://www.scmp.com/magazines/100-top-tables/article/3126971/kashiwaya-hong-kong-two-michelin-stars-and-delicate-focus?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126971/kashiwaya-hong-kong-two-michelin-stars-and-delicate-focus?utm_source=rss_feed Wed, 31 Mar 2021 02:00:08 +0000 Seating only eight, Hanare offers an exclusive chef’s table. The restaurant is somewhat hidden in Central; the word Hanare means “separated” in Japanese, encompassing its exclusivity. Hanare serves rare cuts of Wagyu beef selected by owner-chef Norimitsu Nanbara, who offers Wagyu-themed kaiseki menus with seasonal dishes. Chef de cuisine Koya Takayuki serves up a 12-course menu featuring A5 grade Wagyu. Recent dishes have included Wagyu beef yukke and Hokkaido sea urchin and... https://www.scmp.com/magazines/100-top-tables/article/3126969/hanare-exclusive-chefs-table-wagyu-themed-kaiseki-menus?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126969/hanare-exclusive-chefs-table-wagyu-themed-kaiseki-menus?utm_source=rss_feed Wed, 31 Mar 2021 01:00:18 +0000 This tempura restaurant, near PMQ on Aberdeen Street, seats eight at the counter and there’s a booth for four. Established in Osaka in 1850, it has hosted heads of state. There are now two outlets in Osaka and Tokyo. Hong Kong has the only overseas branch, which opened in 2014. The chef serves omakase; recent dishes include chawanmushi, savoury egg custard with a rice cake at the base for crunch. But tempura is the star here. Recent dishes have included crispy shrimp heads, two shrimps (one... https://www.scmp.com/magazines/100-top-tables/article/3126964/ippoh-tempura-restaurant-tempura-star-restaurant-aberdeen?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126964/ippoh-tempura-restaurant-tempura-star-restaurant-aberdeen?utm_source=rss_feed Wed, 31 Mar 2021 01:00:15 +0000 This two-storey bar-restaurant concept is the brainchild of Charlene Dawes, Antonio Lai of Quinary and The Envoy, and chef Vicky Cheng. The 29th-floor lounge serves cocktails, while the restaurant above has a 10-course seasonal tasting menu paired with cocktails or wine. Cheng elevates French cuisine with Chinese elements and seasonal ingredients. The dishes are beautifully plated, and taste as good as they look. Recent items have included wild amberjack with Gillardeau oyster and sesame;... https://www.scmp.com/magazines/100-top-tables/article/3126961/vea-restaurant-elevating-french-cuisine-chinese-elements?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126961/vea-restaurant-elevating-french-cuisine-chinese-elements?utm_source=rss_feed Tue, 30 Mar 2021 04:00:21 +0000 Chef Vicky Lau has collected several awards for her avant-garde cuisine at Tate since it opened in 2012. She presents “edible stories”, an eight-course dinner menu of fusion dishes using Chinese ingredients executed with French flair. Dishes are seasonal; recent plates include Ode to Mushroom, a winter fresh and dried mushroom tart with pea sprouts and herbs, and Ode to Chicken and Abalone, abalone rice with yellow chicken. For dessert, Ode to Walnut is a walnut and sesame soufflé with... https://www.scmp.com/magazines/100-top-tables/article/3126958/tate-dining-room-chinese-ingredients-executed-french-flair?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126958/tate-dining-room-chinese-ingredients-executed-french-flair?utm_source=rss_feed Tue, 30 Mar 2021 03:30:11 +0000 Tucked away in a quiet residential street, this gem of a restaurant serves innovative French/Japanese cuisine. The teppan-style open kitchen, around which are 12 seats, shows off executive chef Daisuke Mori’s culinary skills. Mori – of Tokyo’s Mandarin Oriental and Restaurant Joël Robuchon – offers a nine-course tasting menu with seasonal dishes like black abalone with home-made tagliolini and kimo sauce and Hokkaido scallops with chestnut jus poulet. For dessert, try the tonka-flavoured... https://www.scmp.com/magazines/100-top-tables/article/3126954/takumi-daisuke-mori-where-chefs-fine-culinary-skills-are?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126954/takumi-daisuke-mori-where-chefs-fine-culinary-skills-are?utm_source=rss_feed Tue, 30 Mar 2021 03:00:12 +0000 This two-Michelin-starred fine-dining restaurant serves French and Japanese cuisine with Asian ingredients. Chef Hideaki Sato presents an eight-course tasting menu with beautifully presented dishes made with seasonal ingredients. The menu can be paired with premium teas, wines or sake. Top items are Brittany blue lobster with lobster essence, garlic parsley butter and spicy tomato sauce, French black pork with Chinese cabbage and charcoal-grilled Nozaki beef rib eye smoked with hoba leaf.... https://www.scmp.com/magazines/100-top-tables/article/3126952/ta-vie-exquisite-two-michelin-starred-french-japanese?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126952/ta-vie-exquisite-two-michelin-starred-french-japanese?utm_source=rss_feed Tue, 30 Mar 2021 02:30:15 +0000 K11 Musea houses a fine dining vegetarian/vegan restaurant offering Korean temple food. The interior is contemporary, reflecting temple design and motifs, with natural light from the large windows that overlook the harbour. Chef Gu Jin Kwang focuses on eco-friendly vegan food using naturally cultivated ingredients with a modern twist. There are set menus and à la carte. Starters include grilled deodeok with Korean spicy sauce and pan-fried yam with honey. For mains, there is lotus root layer... https://www.scmp.com/magazines/100-top-tables/article/3126950/soil-soul-korean-temple-style-vegetarian-cuisine-k11-musea?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126950/soil-soul-korean-temple-style-vegetarian-cuisine-k11-musea?utm_source=rss_feed Tue, 30 Mar 2021 02:00:19 +0000 Located on the top floor of Landmark Prince’s, Sevva recently underwent an extensive facelift with new decking on the terrace and fresh decor in the Harbourside dining room, which now has a 20-foot installation, a floral dome with 100,000 silk flowers and 36 chandeliers with crystals. The vertical garden that connects Harbourside with the Bankside dining areas has plush couches and mirrors, and is the perfect spot for coffee or afternoon tea. The Asian/Western menu features diners’ favourites... https://www.scmp.com/magazines/100-top-tables/article/3126949/sevva-soaring-city-views-top-floor-landmark-princes?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126949/sevva-soaring-city-views-top-floor-landmark-princes?utm_source=rss_feed Tue, 30 Mar 2021 01:30:09 +0000 The decor is a salute to the regal yet flamboyant attitude of the postcolonial era of Pakistan and India, with red leather banquettes, wood trimmings and artwork on the walls. Chef Palash Mitra, previously with one-Michelin-starred Gymkhana in London, highlights tandoor and Punjabi street food on the menu with signatures such as tandoori lobster, lamb chops with roasted onion, samosa chaat, and chicken tikka with spiced tomato and butter. End your meal with something sweet, like the carrot... https://www.scmp.com/magazines/100-top-tables/article/3126948/new-punjab-club-postcolonial-splendour-and-reimagined?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126948/new-punjab-club-postcolonial-splendour-and-reimagined?utm_source=rss_feed Tue, 30 Mar 2021 01:00:11 +0000 Mingoo Kang, behind the two-Michelin-starred Mingles in Seoul, brings his contemporary Korean cuisine to Hong Kong, offering an eight-course tasting sharing menu that reflects his cooking style. Diners can pair dishes with Korean wines and soju. Recent dishes include bugak, an assortment of Korean chips such as fish skin and tofu, and dubu wanja, a modern take on traditional Korean meatballs made from tofu, crab and zucchini with anchovy in a crab stock and a pine-nut sauce. The samgye... https://www.scmp.com/magazines/100-top-tables/article/3126940/hansik-goo-modern-korean-cuisine-comes-hong-kong?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126940/hansik-goo-modern-korean-cuisine-comes-hong-kong?utm_source=rss_feed Mon, 29 Mar 2021 04:00:13 +0000 Haku comes from the Japanese phrase “haku rai hin”. It means things from abroad, which best describes the food: Japanese with Mediterranean influences, guided by seasonal ingredients. New head chef Rob Jacob Drennan, known for his cutting-edge fusion, comes from three-Michelin-starred restaurant Maaemo in Oslo. Tasting menus range between six and 11 courses. Recent signatures include Kagoshima pork belly glazed with tare over white oak binchotan charcoal. For dessert, there is burnt milk: milk... https://www.scmp.com/magazines/100-top-tables/article/3126935/haku-cutting-edge-japanese-fusion-head-chef-rob-jacob?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126935/haku-cutting-edge-japanese-fusion-head-chef-rob-jacob?utm_source=rss_feed Mon, 29 Mar 2021 03:30:12 +0000 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 lamb samosas with spiced lamb 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... https://www.scmp.com/magazines/100-top-tables/article/3126932/chaat-delectable-indian-fine-dining-reasonable-prices?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126932/chaat-delectable-indian-fine-dining-reasonable-prices?utm_source=rss_feed Mon, 29 Mar 2021 03:00:15 +0000 Perched on top of One Peking, the spectacular harbour view through floor-to-ceiling windows complements the uber-chic decor. There are cosy tables for two near the windows, with booths for groups farther back. The menu features creative Italian and Japanese dishes such as oyster platter, grilled foie gras with soba and brandy soy sauce, and grilled beef tenderloin with butter soy sauce. The sushi platters feature innovative sushi and sushi rolls. The bar – Aqua Spirit – is a popular meeting... https://www.scmp.com/magazines/100-top-tables/article/3126927/aqua-creative-italian-and-japanese-dishes-paired-uber-chic?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126927/aqua-creative-italian-and-japanese-dishes-paired-uber-chic?utm_source=rss_feed Mon, 29 Mar 2021 02:30:06 +0000 Demon chef Alvin Leung’s restaurant, Bo Innovation explores Hong Kong’s culinary history with a modern twist. Leung is known as a judge on MasterChef Canada but is famous for his interpretation of Chinese cuisine, which he calls X-treme cuisine. Leung offers several set menus, and his ideas keep evolving. His most recent creations are on his Big Red Hong Kong Wedding tasting menu, such as Son of a Scallop: Hokkaido scallop, shiso plum, lotus root, “lui yee hung”; Rich Abalone: butter-poached... https://www.scmp.com/magazines/100-top-tables/article/3126930/bo-innovation-ever-evolving-x-treme-cuisine-demon-chef?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126930/bo-innovation-ever-evolving-x-treme-cuisine-demon-chef?utm_source=rss_feed Mon, 29 Mar 2021 02:00:09 +0000 Chef Augustin Balbi fuses his Argentinian heritage with his experience of living in Japan to produce new-style cuisine. In fact, “Ando” means “doing” in Spanish and “comfort” in Japanese. The decor is minimal and in dark hues, with the spotlight on the brightly lit open kitchen. There are two set dinner menus of seven or eight courses. Dishes are seasonal; recent items have included Like Home, featuring abalone, hanaho menegi, celery and hijiki seaweed, while Departure is a selection of raw... https://www.scmp.com/magazines/100-top-tables/article/3126926/ando-new-style-japanese-cuisine-argentinian-flavours?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126926/ando-new-style-japanese-cuisine-argentinian-flavours?utm_source=rss_feed Mon, 29 Mar 2021 01:30:13 +0000 Set in the two-storey Armoury Building at Tai Kwun, this eatery has a bar on the ground floor while fine Thai cuisine, for which David Thompson is famous, is served upstairs. The colonial-style, softly lit dining room has high ceilings with colourful modern artwork illuminated by spotlights. There is plenty of natural wood, from the floorboards and beams to the tables. A balcony overlooks the parade ground. For dinner, there are à la carte or set menus with dishes like stir-fried tiger prawns... https://www.scmp.com/magazines/100-top-tables/article/3126924/aaharn-modern-thai-restaurant-set-colonial-grandeur?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126924/aaharn-modern-thai-restaurant-set-colonial-grandeur?utm_source=rss_feed Mon, 29 Mar 2021 01:00:16 +0000 Prohibition evokes 1920s America – a decade of prosperity but also a time when alcohol was banned, which produced secret bars or speakeasies. The decor here reflects the era – a mix of wood, metal and brick, leather booths and chairs and a curtained “secret” lounge near the bar. The menu offers a selection of seafood and steaks but start with the tuna tartare or grilled prawns in garlic butter. The 28-day dry-aged USDA Prime bone-in is for sharing. There is also Argentinian grass-fed,... https://www.scmp.com/magazines/100-top-tables/article/3126915/prohibition-grill-house-cocktail-bar-surf-and-turf?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126915/prohibition-grill-house-cocktail-bar-surf-and-turf?utm_source=rss_feed Sun, 28 Mar 2021 04:00:14 +0000 The popular steakhouse at Sheraton Hong Kong Hotel & Towers sports a classy, contemporary New York-look with floor-to-ceiling windows running the length of the restaurant, providing top harbour views. The decor incorporates a wine corridor showcasing the extensive wine list, and there is a bar at the entrance. Menu highlights are soups such as lobster bisque, salads, and starters like jumbo shrimp cocktail, baked escargot and lump crab cake. Mains include prime steaks such as bone-in rib-eye... https://www.scmp.com/magazines/100-top-tables/article/3126914/mortons-steakhouse-wine-and-dine-new-york-style-setting?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126914/mortons-steakhouse-wine-and-dine-new-york-style-setting?utm_source=rss_feed Sun, 28 Mar 2021 03:30:05 +0000 The Terence Conran-designed Mandarin Grill + Bar has a minimalist look – the clean lines and cool palettes put the focus on executive chef Robin Zavou’s creativity, and the finest seasonal organic ingredients are used to interpret grill classics. There is a choice of tasting menus or à la carte. From the grill are New Zealand grass-fed Wagyu M7-9 rib-eye and US Linz Heritage Angus 45-day dry-aged rib steak. Besides steak, there is roast Tasmanian marron, pan-seared kinki and oven-roasted whole... https://www.scmp.com/magazines/100-top-tables/article/3126913/mandarin-grill-bar-chef-robin-zavou-presents-grill?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126913/mandarin-grill-bar-chef-robin-zavou-presents-grill?utm_source=rss_feed Sun, 28 Mar 2021 03:00:09 +0000