This Sai Ying Pun eatery is set over three floors, with a bar downstairs, family kitchen and dining area on the first floor, and private dining offered on the top level

New chef Matthew Kirkley, from Chicago’s two-Michelin-starred L2O, reimagines dishes from Belon’s past and showcases his own creative dishes

The dishes on the menu, like home-made tagliatelle with frog leg ragout and tarragon, are indicative of Piedmont-born chef Francesco Gava’s flair

The boneless silky fowl and chicken fillets with dan dan sauce was beautifully presented with the chicken cut into squares and pieced like a chess board

The aptly named eatery offers magnificent views and delicious mains, but skip the rich dessert and stick to a wine pairing with dinner instead

Under chef Yukihito Tomiyama, the menu is seasonal and surprising, with dishes such as edible ants served with sushi and shirako tempura, milt or sperm sacs of male cod

Led by executive chef Faycal El Moujahid, the eatery also serves up dishes flavoured with spices from Moroccan Bedouin culture

Highlights of the eight-course menu include the San Lorenzo melon and cold starter – cantaloupe, anise jelly and jiu niang combined with ajo blanco

This is the first restaurant outside Japan for Yakiniku Ishidaya, renowned for its authentic Wagyu beef – the premium cuts here are melt-in-the-mouth tender

Surprising flavours are served hot off the grill, combining elements of teppanyaki with sukiyaki as well as Western techniques

The restaurant offers all-day dining with a relaxed vibe: think a gin and tonic trolley and seafood dishes like lobster risotto and grilled Spanish red prawns

Daytime hangs and after-hours haunts are rarely found together in Hong Kong’s hospitality scene – but the pandemic is changing things, fast

This restaurant in Kowloon is the kind of place where you can chill out with friends over dim sum – don’t leave without sampling the signature XO chilli sauce

From the wine-filled entrance to favourite items like brined goose rolls and pork liver siu mai, this Causeway Bay restaurant draws a loyal clientele

A walk through Kowloon Park will work up your appetite for the dim sum brunch and signature dishes at the Tsim Sha Tsui branch of this top Cantonese restaurant

While PIIN may feel more like a wine bar than a Cantonese restaurant, both oenophiles and lovers of good food will appreciate the combination

The restaurant delights with dim sum and mains like pan-fried ­fish maw with almond chicken broth, but partitions in the dining area can make it feel small

All aged 40 or under, these four chefs are fusing fresh flavours with traditional tastes, revitalising dim sum and Guangdong classics at top restaurants including Forum and Sing Yin

If you’re sweating in Hong Kong’s warmer weather, Hue Dining and Castellana have just the thing: delicious house-made ice cream alongside delectable desserts

The old Hong Kong neighbourhood offers local favourites that have been in business since the 1950s, but more and more Instagrammable, independent cafes are opening up too

Hong Kong has dozens of pizzerias, but few serve proper Italian-style pizza – here Amalfitana’s executive chef tells us how it’s done

Spicy food is always popular in Hong Kong in winter – but just what ingredients grant these delicious dishes their kick? Three chefs reveal their secrets behind the spice

If you missed out on the Four Seasons Hong Kong’s famous version – which takes days to make – here’s award-winning pastry chef Ringo Chan’s own recipe you can try at home

From ‘IndiSum’ – Indian street food meets dim sum – to Spanish tapas by a chef with a Michelin-starred background, these restaurants have it all

Aria or 208 Duecento Otto, which eatery has a take on Caprese cake and which channels intense Amalfi lemons?

Most sushi restaurants serve imitation wasabi made from horseradish as the root is difficult to grow and expensive to buy.

Top draws at this fine French restaurant are dishes like osso bucco, carpaccio de loup de mer and salade de poulpe

True to its name, this Tsim Sha Tsui restaurant specialises in crab – with a few suggestive neon slogans on the walls for dramatic effect

No meal at Yong Fu is complete without the 18-cut raw crabs, while other stand-out items include giant cuttlefish and squid ink rice