100 Top Tables 2022 - Contemporary

Merging French technique with fine Japanese ingredients, chef de cuisine Oliver Li presents both a seasonal omakase menu and craft menus


Barry Quek – former chef at Beet and the man who created a near-perfect laksa at Basehall – prepares Singaporean and Malaysian cuisine with a contemporary twist

Diners can choose between a six- or eight-course menu of refined French cuisine elevated with Chinese elements and paired with not only wines but also cocktails

Modelled after the original Repulse Bay Hotel venue, the restaurant serves classic and contemporary continental cuisine, as well as a famous afternoon tea

Chef Vicky Lau’s avant-garde cuisine uses Chinese ingredients executed with French flair, and has a delicacy in presentation and flavours on the palate

The open kitchen puts chef Daisuke Mori’s skills in the spotlight as he prepares a seasonal nine-course menu of Japanese ingredients executed in French style

Famously owned by Bonnae Gokson, her taste can be seen everywhere in the decor of this popular spot with prime city views

Simon Rogan’s Hong Kong eatery has a Michelin Green Star for sustainability, as well as a regular Michelin star, thanks to the local ingredients grown right at the restaurant

The menu highlights tandoor and Punjabi street food while the interiors are a throwback to the flamboyant style of postcolonial Pakistan and India

Mingoo Kang, the chef behind Seoul’s two-Michelin-starred Mingles, brings delivers contemporary Korean cuisine with an eight-course tasting/sharing menu

Chef Rob Drennan serves up Japanese-centric food with influences drawn from everywhere, including a bohemian vibe from his previous posting in Portland, Oregon

Alvin Leung is known as the ‘demon chef’, thanks to the success of his reinvented Chinese cuisine that he has branded ‘X-treme cuisine’

Vegetables and herbs are grown on the restaurant’s own terrace or are specially cultivated for the restaurant locally

The South China Morning Post’s 100 Top Tables 2022 features 100 of the best restaurants in Hong Kong and Macau, honoured for everything from sushi to sustainability.

The wait is over – the best restaurants and bars in Hong Kong and Macau have been crowned in the 10th edition of SCMP’s signature fine dining guide and awards

The winner of 100 Top Tables’ inaugural Sustainability Hero award uses a farm-to-fork approach to reduce its carbon footprint – and even introduced a four-day week for staff