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Fine Dining

Fine Dining
The latest news, analysis and opinion on Fine Dining. In-depth analysis, industry insights and expert opinion.
highlights from
100 Top Tables 2025 Restaurant Directory
100 Top Tables 2025 Restaurant Directory
At Mesa by José Avillez, the restaurant’s namesake chef (left) works closely with head chef Herlander Fernandes to craft a menu that reinterprets Portuguese cuisine for international diners in Macau.

Mesa by José Avillez celebrates artistry of Portuguese cuisine in Macau

In partnership with:SJM Resorts
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Enjoy a classic Christmas turkey at Regent Hong Kong this festive season. Photo: Handout

Where to enjoy Christmas dinner in Hong Kong this festive season

Hot Wine at The Aubrey, Hong Kong, one of the many seasonal drinks on offer in the city this year. Photo: Handout

Your 2025 guide to the best Christmas cocktails in Hong Kong

Belon’s brioche beef tartare with caviar is a masterpiece of precision and presentation. Photo: Belon

Dish in Focus: Brioche beef tartare with caviar at Belon

As Christmas approaches, Hong Kong’s restaurants are offering menus tailored for the festive season. Photo: Handout

Your Hong Kong weekend food guide for December 19-21

More from 100 top tables
Content from SCMP's Specialist Publications
Presentation is half the wow factor in fine dining, as made clear by Estro, winner of 100 Top Tables’ Best Ambience award. Photo: Estro
100 Top Tables 2022 - The Awards

Which restaurants offer the best service and ambience in Hong Kong?

A special meal is not just about the food, but the whole dining experience – as 100 Top Tables 2022’s best service and ambience award winners prove

100 Top Tables 2022 - The Awards

How Roganic is leading a sustainable dining revolution in Hong Kong

Food and Drinks

Is African cuisine finally reaching the world stage?

Food and Drinks

Five-star food at home: takeaways from top Hong Kong restaurants

Amid the ban on dine-in evening meals, some of Hong Kong’s best restaurants offer takeaway dinners to enjoy at home. We round up three of the best.

Ritz-Carlton Hong Kong’s Taste of Singapore main course. Photo: Ritz-Carlton Hong Kong
Where to eat in Hong Kong

Where to eat in Hong Kong in March: yummy yakitori and a Seoul sensation

Mosu at M+ and Yakitori Yamato headline the month’s new openings as special menus celebrate International Women’s Day and Peruvian cuisine

Food and Drinks

Why wood-fired cooking is reigniting the passions of the world’s top chefs

Ever since Francis Mallmann showed what could be done with some logs, a match and a pig in Netflix’s Chef’s Table, some of world’s top culinarians have gone on to embrace the primal cooking tradition

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Food and Drinks

Joël Robuchon disciple opens ‘Yakifrenchy’ restaurant in Hong Kong

French chef Olivier Elzer looked to what he learned working for Joël Robuchon when it came to the concept for his new restaurant Clarence in Hong Kong.

Executive chef Simon So (left) and Olivier Elzer at Clarence restaurant, in Central. Elzer created Clarence to present a lighter version of French food. Photo: Xiaomei Chen
Food and Drinks

Where to eat in Hong Kong in February – expect tastes of Italy and Japan

Japanese and Italian openings dominate this month, with Trippa Milano’s Testina and Nagamoto, a new home for Michelin-starred Kashiwaya’s former head chef, being particularly exciting

Food and Drinks

As Shanghai’s M on the Bund closes, what’s next for the woman behind it all?

Michelle Garnaut, who hosted royals, film stars and prime ministers at her fine dining restaurant, talks about her ups and downs, working out the best exit and starting a podcast series.

Food and Drinks

The end of meat? Why fine-dining restaurants are going green

Around the world, some of the most famous fine dining restaurants – such as New York City icon Eleven Madison Park – are shifting to plant-based menus as our environmental concerns grow

Vegetarian fine-dining by Andreas Caminada at Oz restaurant in Switzerland. Photo: Oz
Food and Drinks

How Hong Kong fine-dining chefs survived pandemic, on Discovery Channel

Hong Kong is the envy of the culinary world – its fine-dining restaurants are thriving, and more have opened, deep into a global pandemic. Discovery Channel goes in search of their secret sauce.

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Chefs Ricardo Chaneton and Hideaki Sato making their own chocolate from scratch. Photo: Discovery
Good Eating Edit

Good Eating Edit: Royal Delights offers illusion cakes and vegan treats

Royal Hotels Hong Kong’s new premium pastry brand opened its first shop at Mikiki Mall, offering Alice in Wonderland-themed pastries and sugar-free desserts for health-conscious diners

Food and Drinks

Truffle hunting in Italy and where to eat them in Hong Kong

Black and white truffles from Italy, dug up in places like Alba and Chianti, are used in some of the world’s finest dishes, but experiencing them on home turf is tough to top.

Talking Post with Yonden Lhatoo

Video | Chef Gaggan on ‘food racism’, future of fine dining

Talking Post: Chef Gaggan Anand on ‘food racism’ and the future of fine dining, with Yonden Lhatoo
22:06
Fuelling the Culinary Fire

This Michelin restaurant can pair seasonal French cuisine with over 1,000 varieties of wine

At L’Envol, guests are transported across the world through the chef’s interpretation of French haute cuisine using seasonal produce from Europe and Asia, which can be paired with over 1,000 different wines.

In partnership with:
Marriott Bonvoy
Chef Olivier Elzer, the culinary director of two-Michelin-starred French restaurant L’Envol at The St. Regis Hong Kong.
Food and Drinks

6 things you should never do at a fine dining restaurant

How not to be a problem diner in six easy steps: ask for the manager or sommelier, be upfront about your dietary restrictions and budget, and please don’t fight over the bill

Fuelling the Culinary Fire

This Michelin restaurant is an opera, with a Sicilian chef who sees himself as the conductor

The director of one-Michelin-starred Tosca grew up by the sea, worked for renowned French chef Joël Robuchon and opened his own restaurants in Asia, culminating in his own brand of authentic Italian cuisine.

In partnership with:
Marriott Bonvoy
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Fuelling the Culinary Fire

Port wine in a Canto-style prawn dish? This Michelin chef serves it in Macau

Even after four decades in the business, chef Jackie Ho of Lai Heen Cantonese restaurant at The Ritz-Carlton, Macau, wants to learn more, boldly experimenting with flavours encountered on his travels.

In partnership with:
Marriott Bonvoy
Jackie Ho Hong-sing is executive chef of Cantonese restaurant Lai Heen at The Ritz-Carlton, Macau.
Fuelling the Culinary Fire

How one Michelin chef revives and renews forgotten Cantonese cuisine

The veteran chef at The St. Regis Hong Kong says the flavours of traditional Cantonese cuisine are slowly fading, but he is determined to breathe new life into the fare through artful presentations and tea pairings.

In partnership with:
Marriott Bonvoy
Hong Kong Fine Dining

Not drinking? These non-alcoholic food pairings will surprise you

Restaurants in Hong Kong pair non-alcoholic drinks and food with the same care they lavish on wine-and-food combinations. At one of them they start with the drink, then seek a dish to match.

Fuelling the Culinary Fire

Jayson Tang of Man Ho Chinese Restaurant sees his Michelin kitchen as a ‘battlefield’

A childhood spent helping out at his parents’ street food stall taught the Hong Kong native how to connect with both his team and guests at the JW Marriott Hotel Hong Kong’s one-Michelin-starred restaurant.

In partnership with:
Marriott Bonvoy
Executive chef Jayson Tang with his team at Man Ho Chinese Restaurant at the JW Marriott Hotel Hong Kong.
Fuelling the Culinary Fire

Why the chef at Michelin-starred Tin Lung Heen wants every slice of bread cut the same size

The chef de cuisine at the The Ritz-Carlton, Hong Kong’s Cantonese fine-dining restaurant, who first learned how to cook by observing other chefs at work, says being uncompromising with his high standards got him to where he is today.

In partnership with:
Marriott Bonvoy
Paul Lau is chef de cuisine at Tin Lung Heen, a Cantonese fine-dining restaurant at The Ritz-Carlton, Hong Kong.
Singapore

Profile | Singapore chilli crab chef on Hong Kong diners’ taste for spicy food

Francis Chong, executive chef of Singaporean-Malaysian restaurant Can Lah, in Central’s IFC Mall, tells Bernice Chan about changing tastes in Hong Kong and the importance of serving dishes that look good.

Food and Drinks

Is Korean produce the hottest new culinary trend?

High quality produce from South Korea’s seas and farms has been overlooked internationally, but the hallyu wave is helping chefs introduce its food to a wider audience

Asia's 50 Best Restaurants

Profile | Asia’s Best Female Chef 2021 on why great cooking is as creative as painting

DeAille Tam, the Hong Kong-born executive chef and co-founder of Obscura in Shanghai, talks about being voted Asia’s Best Female Chef 2021, her Michelin star and why cooking is a form of artistic expression.

Hong Kong-born DeAille Tam is executive chef and co-founder of Obscura in Shanghai. She was recently awarded Asia’s Best Female Chef 2021 by Asia’s 50 Best Restaurants. Photo: Obscura
Food and Drinks

Diner’s Diary | Nepali veterans of Hong Kong restaurant industry open Hungry Pal in SoHo

Three Nepalis with years of experience working in Hong Kong restaurants had the confidence despite the coronavirus pandemic to open Hungry Pal, a restaurant in SoHo with an international menu and some original cocktails.

Clams Linguine, Hungry Pal in Hong Kong.
[FEATURES] Photo / Handout
Chinese cuisine

Chinese chefs are like musicians who can’t compose, says Jayson Tang

The 34-year-old executive chef at Man Ho Chinese Restaurant at the JW Marriott, which just won its first Michelin star, talks about fixing the Chinese cuisine training system, and taking the helm aged 29.

Food and Drinks

She is cooking’s Lara Croft - fine-dining chef Analiese Gregory

Kiwi chef Analiese Gregory talks about foraging, fishing, and hunting for ingredients, and her new cookbook ‘How Wild Things Are’. After working in high-end restaurants in the UK, Australia and France, she moved to Tasmania.

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