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Past 100 Top Tables

Past 100 Top Tables
The definitive fine dining guide to the best restaurants in Hong Kong and Macau
highlights from
100 Top Tables 2025 Restaurant Directory
100 Top Tables 2025 Restaurant Directory
Daulat ki chaat, a regional variation of makhan malai, at Indian Accent. Chefs are recreating this dish with modern equipment, extending the seasonal street food’s availability throughout the year. Photo: Handout

What is makhan malai, Lucknow’s favourite winter street food?

Enjoy a selection of exciting new goodies at LMO Freshly Baked in Hong Kong. Photo: Handout

Your Hong Kong weekend food guide for January 30-February 1

Peridot’s Durian’s Consent cocktail in the making. Photo: Alexander Mak

Drink in Focus: Durian’s Consent at Peridot

Father and son team Chui Wai-kwan and Daniel Chui Tak-yiu at their restaurant Seventh Son in Hong Kong. Photo: Jocelyn Tam

Meeting father and son at Hong Kong’s legendary Seventh Son restaurant

A take on the traditional Central Asian dining space, known as dastarkhan, at Yurt in Hong Kong. Photo: Handout

First Look: Yurt, Hong Kong’s ‘first modern Central Asian restaurant’

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Content from SCMP's Specialist Publications
Ming Court Gallery

Ming Court Gallery

100 Top Tables 2021

Zi Yat Heen: Magnificent menus get a touch of creative flair at the Four Seasons Hotel Macao

100 Top Tables 2021

Yí: Local markets serve as inspiration for chefs Angelo Wong and Wilson Fam

100 Top Tables 2021

Yamazato: Sushi, sashimi and other traditional Japanese favourites served in a ‘Zen garden’

There’s also hotpot, steamed egg custard with sea urchin and simmered Fukui Spanish mackerel, Kyoto radish and yuzu miso

Yamazato, Hotel Okura, Macau. Photo: handout
100 Top Tables 2021

Wing Lei Palace: Healthy, creative and seasonal dishes match in grand surroundings

Specialities are lychee wood barbecued meats such as Peking duck, Te Mana lamb, pork belly, goose and suckling pig

100 Top Tables 2021

The Kitchen: Premium meat from all over the globe served in a contemporary steakhouse

Wagyu, Kagoshima, US prime, Dutch veal and Ibérico pork chop – name it and it’s on the menu

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100 Top Tables 2021

The 8 Restaurant: Outstanding Cantonese and Huiyang cuisine by Chef Joseph Tse

The eatery also offers connoisseur Chinese teas and 16,800 wine labels from major regions

The 8 Restaurant, Grand Lisboa, Macau. Photo: handout
100 Top Tables 2021

Sichuan Moon: Two Michelin stars and Taiwanese chef André Chiang’s ‘octaphilosophy’

Stand-out dishes include hot and sour soup and secret-recipe king crab leg with a crisp coat

100 Top Tables 2021

Robuchon au Dôme: Three Michelin stars for 13 consecutive years – flawless fine dining in an exquisite interior

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

100 Top Tables 2021

Pearl Dragon: Chinese fine-dining extravaganza at Studio City

On the menu: live seafood, premium dried seafood, barbecue specialities and meats such as Welsh lamb rack and Kagoshima A5 Wagyu beef

Pearl Dragon, Studio City, Macau. Photo: handout
100 Top Tables 2021

Mizumi: Three master chefs – three times the excellence

The menu offers assorted sushi sets and omakase menus featuring sashimi and chef’s choice of sushi

Mizumi, Wynn Macau. Photo: handout
100 Top Tables 2021

Lotus Palace: Cantonese favourites, hotpots and dishes from across China

Signatures are braised bird’s nest with fish maw broth, and fresh oyster with bean curd custard topped with spicy lemon jelly and caviar

100 Top Tables 2021

Lai Heen: Impressive degustation tasting menu with wine or tea pairing

The suckling pig and roasted three-layer pork belly are delicious, as is the superior bird’s nest with fish maw in chicken broth

100 Top Tables 2021

Jade Dragon: Three-Michelin-starred Cantonese experience at City of Dreams

Executive chef Kelvin Au Yeung’s menu includes lychee-wood barbecue specialities like free range chicken and suckling pig

Jade Dragon, City of Dreams. Photo: handout
100 Top Tables 2021

Golden Flower: Tan, Lu, Sichuan and Cantonese dishes shine on the à la carte menu

Among the signatures are braised sea cucumber with Shandong leek, and broiled Wagyu slices with Shandong leek served with sesame puffs

Golden Flower, Wynn Macau. Photo: handout
100 Top Tables 2021

Feng Wei Ju: The best Sichuan and Hunanese dining in Macau

Top dishes to order: poached chicken with green peppercorns, braised sea cucumber with leek and braised pork belly with preserved vegetable

100 Top Tables 2021

Copa Steakhouse: Vintage-feel eatery with plenty of traditional favourites

Prime steaks here include Australian M7 Wagyu tenderloin and Japanese Kagoshima A4 beef strip, rib-eye and bone-in black Angus porterhouse and tomahawk

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100 Top Tables 2021

Chiado: Innovative dining and a spirit of authenticity

Must-tries are the calçada de bacalhau, traditional salted cod, and the 24-hour slow-cooked suckling pork

A private dining room at Chiado. Photo: handout
100 Top Tables 2021

Alain Ducasse at Morpheus: Two-Michelin-starred homage to traditional French fare

Tasting menus include dishes such as roasted duck foie gras with butternut from Nice, and French beef with purple aubergine, buckwheat and coriander

100 Top Tables 2021

Aji: Macau’s only Peruvian restaurant, led by Peru’s celebrity chef Mitsuharu Tsumura

Mains feature dishes like parihuela, a broth made with the catch of the day, clams, sea grapes and casaba

100 Top Tables 2021

8½ Otto e Mezzo Bombana: Executive chef Antimo Maria Merone strikes a balance between traditional and innovative

The Aveyron lamb and yellow chicken from Landes are good mains; top starters include the in-house salted cod and confit Taiyouran egg

8½ Otto e Mezzo Bombana, Galaxy Macau. Photo: handout
100 Top Tables 2021

Tominokoji Yamagishi: Kaiseki menus filled with meticulously crafted dishes

Signatures include uni-dog, made from a line of sea urchin with seaweed and home-made soy sauce

Tominokoji Yamagishi, Kowloon. Photo: handout
100 Top Tables 2021

The Araki: An 18-course omakase menu prepared right in front of diners

Seasonal ingredients include steamed abalone with shirako, bird’s nest and fish maw, Hata and Hokkaido sea urchin

100 Top Tables 2021

Sushiyoshi: Special Osaka signatures with Western and Asian influences

The 17-21 course omakase menu includes surprise creations made from the seasonal ingredients on hand

100 Top Tables 2021

Sushi Tokami: Tribute to tuna with a fine omakase menu

The chef offers maguro tossaki with meat from near the tuna’s head – a rare dish

Sushi Tokami, Harbour City, Photo: handout
100 Top Tables 2021

Sushi Shikon: Omakase dishes made with the freshest ingredients flown into Hong Kong

The eatery is an offshoot of founder Masahiro Yoshitake’s famous three-Michelin-starred Tokyo restaurant

Sushi Shikon, The Landmark Mandarin Oriental. Photo: handout
100 Top Tables 2021

Sushi Saito: It’s all about punctuality and perfection for chef de cuisine Masashi Kubota

Seasonal dishes are Hokkaido horsehair crab, yuzu-dusted monkfish liver and dual uni from Kyushu and Aomori

100 Top Tables 2021

Sushi Masataka: Leave it to the chef at this exclusive omakase restaurant

The chef chooses only the finest fish from the waters off Hokkaido and Kyushu

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