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Hong Kong chefs

Hong Kong chefs
Get to know Hong Kong’s best chefs, from icons of Michelin-starred fine dining restaurants to talented young chefs in the kitchen.
highlights from
100 Top Tables 2025 Restaurant Directory
100 Top Tables 2025 Restaurant Directory
Path’s signature flower crab dan dan noodles, in Hong Kong. Photo: Handout

Dish in Focus: Flower crab dan dan noodles at Path

Denise Bax, secretary of the Unesco Creative Cities Network, says the concept of a “creative city” has evolved from an economic driver to a model of culture-driven sustainable urban development. Photo: Handout

How Unesco’s Creative Cities are reimagining tomorrow, from food to design

Supported byMacau Government Tourism Office
Chef Ricardo Chaneton of Mono, a Michelin-starred Latin American restaurant in Central, is showing how a more environmentally friendly F&B industry is possible, even in Hong Kong. Photo: Handout

How Sustainability Hero Mono is championing eco-conscious F&B in Hong Kong

Amigo’s six-course dinner in Hong Kong includes its house-brand caviar. Photo: Handout

Your Hong Kong weekend food guide for April 10-13

Crispy codfish balls at Mesa by José Avillez, where the menu is a product of what the kitchen grows itself. Photo: Handout

Macau’s culinary festival blends luxury dining with sustainability

Supported byMacau Government Tourism Office
More from 100 top tables
Content from SCMP's Specialist Publications
Feuille’s beetroot pre-dessert creation in Hong Kong has made diners rethink the flavour of the vegetable entirely. Photo: Studio PMK
Food and Drinks

Dish in Focus: Beetroot – juniper – roses at Feuille

Feuille’s Joris Rousseau turns beetroot into a quietly radical pre-dessert that bridges his vegetable-first philosophy with a pastry finale.

New Openings

Hong Kong’s hottest new openings, from Le Le’s launch to Thong Smith’s debut

100 Top Tables: Cities of Gastronomy

Macau’s culinary festival blends luxury dining with sustainability

Supported by
Macau Government Tourism Office
Food and Drinks

Mouthing Off | Why Noma chef Rene Redzepi’s downfall won’t spark a restaurant revolution

Redzepi’s abuse at Noma is inexcusable but a #MeToo-style movement is unlikely among restaurant staff accustomed to pressure-cooker kitchens.

Rene Redzepi in Kyoto ahead of a Noma pop-up in the Japanese city. The chef-owner of the three-Michelin-star Copenhagen restaurant recently resigned after being accused of abusing his staff. While his behaviour is hard to defend, it is unlikely to spark a revolution against bad kitchen bosses. Photo: Noma
Food and Drinks

Your Hong Kong weekend drinks guide for March 26-28

Easter might not be here yet, but Hong Kong’s bars are keeping things lively with guest shifts at Gokan and The Pottinger’s Dr Fern’s, as Bar Anima reopens.

Food and Drinks

Your Hong Kong weekend food guide for March 26-29

While Art Month is in full swing, the Grand Hyatt takes on the world record for largest charcuterie buffet, and The Ritz-Carlton’s Tosca di Angelo collaborates with Damiani.

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New Openings

Hong Kong’s hottest new openings, from Terrace Boulud to Ramenya Shima

Daniel Boulud finally makes his Hong Kong debut, Tokyo’s Ramenya Shima arrives, and LucAle moves to a new location.

Terrace Boulud on the rooftop of Landmark Prince’s. Photo: courtesy Terrace Boulud
Food and Drinks

Hong Kong’s chefs receive top honours in 2026 Black Pearl Restaurant Guide

The Michelin-equivalent list published by Meituan knighted two Hong Kong chefs, Vicky Cheng and Terry Ho, with special awards.

Food and Drinks

5 art-inspired menus to indulge in during Hong Kong’s Art Month

The city’s chefs and mixologists add to March’s colours with masterpieces like Banksy-style desserts, a Van Gogh highball and Warhol Wagyu.

Food and Drinks

Michelin Guide Hong Kong and Macau 2026: China Tang gains a Michelin star

The Michelin Guide Hong Kong and Macau 2026 honours 98 restaurants, with 15 new to the list. Sol’s Kim Gwan-ju wins young chef award.

Some of the winners at the Michelin Guide Hong Kong and Macau 2026 awards ceremony at the Grand Lisboa Palace Resort Macau on March 19. Photo: Michelin Guide
Food and Drinks

Dish in focus: Jeonbok at Sol

Head chef GwanJu Kim blends French techniques and Korean nostalgia in a Jeju abalone and seaweed dish that reframes ‘birthday‑soup’ comfort.

Sol Restaurant’s Jeonbok is built around abalone and seaweed. Photo: Nicholas Wong Sixteen Photography
New Openings

Hong Kong’s hot new openings, from Yamamoto Hamburg to Chouchou

Head to Yamamoto Hamburg for Japanese comfort food, Chouchou for French staples with flair, and Kuke Shokudo for Kansai-style oden.

Food and Drinks

Why horse meat and nomadic tea rituals anchor this new eatery in Central

For the Kazakh founders of Yurt, opening the new Central Asian restaurant was written in the stars.

Your Perfect Week

Our cheat sheet for the best things to do in Hong Kong and Macau, March 8-14

Enjoy Max Levy’s pizza at 10-seat studio Salisterra, sip Magnolia Lab cocktails at Clan & Co. Lounge, or book into the new Capella at Galaxy Macau.

Max Levy (left) is one of the talents due to take up a residency at Chef’s Room. Photo: courtesy Chef’s Room
Food and Drinks

How Sai Kung became an F&B launch pad for some of the city’s biggest names

A number of family restaurants took off in this seaside neighbourhood before becoming household names with venues across the city.

Little Cove is one of many restaurants with roots in Sai Kung, Hong Kong. Photo: Facebook
Food and Drinks

Dish in Focus: Dark chocolate covered Medjool dates at Migas Hong Kong

At the H Queen’s restaurant, Migas Hong Kong, chef Jarrod Verbiak distils the concept’s cross-Mediterranean spirit into two-bite ‘bonbons’.

Food and Drinks

Your Hong Kong weekend food guide for March 6-8

Check out three-Michelin-starred Amber’s refreshed look, Shake Shack’s limited-time Korean-French menu, and Marmo Bistro’s brunch with a Parisian vibe.

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Food and Drinks

Your Hong Kong weekend food guide for February 27-March 1

Indulge in a Hokkien cuisine pop-up dinner at Island Shangri-La, an afternoon tea overlooking Victoria Harbour, and a quiet slice of cake at home.

Ming Pavilion’s Beng Hiang pop-up at Island Shangri-La in Hong Kong. Photo: Handout
Food and Drinks

Can Cadbury chocolate-fed Wagyu outshine Japan’s finest beef?

Raising cattle on confectionery might sound crazy, but to Australian Wagyu producer Mayura Station, it’s ingenious and makes a difference.

Food and Drinks

Dish in focus: crab claw porichettu at Prince and the Peacock

Chef Palash Mitra’s signature crab claw porichettu is a richly layered curry of mud and snow crab cooked in a traditional earthen pot.

Food and Drinks

Why do Chinese love water chestnuts? All about the lucky ‘horse’s hoof’

A humble and vastly underrated ingredient, water chestnuts are used in a popular Lunar New Year dessert and also have many health benefits.

The water chestnut, a versatile ingredient known as “horse’s hoof”, is celebrated for its crisp texture and auspicious meaning in Lunar New Year dishes. Photo: Jonathan Wong
Food and Drinks

Where a Hong Kong chef loves to eat dim sum, hotpot, pizza and more

Keith Yam of Tuber Umberto Bombana and Cannubi reveals his Hong Kong restaurant hotspots for Italian, Japanese, Chinese and more.

Roasted goose puff from Man Ho at the JW Marriott Hotel in Admiralty, Hong Kong, a favourite dinner restaurant for chef Keith Yam of Tuber Umberto Bombana and Cannubi. Photo: Jonathan Wong
Food and Drinks

He saw Guangzhou as a challenge. Now, his restaurant has a Michelin star

Chef Louis Tam’s Chowa earned a Michelin star in Guangzhou, defying the city’s fine dining norms with his rebellious Japanese-French cuisine.

Food and Drinks

Word on the StrEAT: 6 F&B power couples on what love looks like after service

Penicillin’s Agung and Laura Prabowo, Dieci’s Paolo Olivieri and Hanna Lee, and more on married life, work and everything in between.

Food and Drinks

Hotel chef’s Hong Kong picks for Italian fine dining, French food and more

Genoa native Fabio Mariella shares his favourite restaurants for top Italian dishes, French chicken, dim sum, Peking duck and Indian.

Tagliolini with white truffle at Italian restaurant 8½ Otto e Mezzo Bombana, where Holiday Inn Golden Mile’s executive chef Fabio Mariella goes for “something different”. He also shares his Hong Kong picks for “simple but good” clay pot rice, dim sum, Peking duck, French and Indian food. Photo: Otto e Mezzo Bombana
New Openings

Hong Kong’s hottest openings, from Ébauche to the Hilton’s new Motto hotel

The team behind Mt. Yotei launches high-level izakaya Kyanbasu, while Dieci serves thoughtful Italian cuisine in a space reminiscent of a 1970s trattoria.

Kinmedai with lemon leaf and zucchini at Ébauche. Photo: Ébauche
Food and Drinks

Dish in Focus: Ga quay Hoi An at Sep

Chef Dobee Lam reimagines Hoi An’s free-range chicken salad as a wood-fired roast at Hong Kong’s Sep, blending Vietnamese street soul with live-fire precision.

Food and Drinks

‘Excellent’ oysters, ‘deeply satisfying’ congee: where a chef eats in Hong Kong

Eric Chan of Pedder Chinese shares his favourite Hong Kong restaurants for Spanish food, chicken congee and his ‘guilty pleasure’.

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