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100 Top Tables 2021 - Chinese

100 Top Tables 2021 - Chinese
The latest news, analysis and opinion on 100 Top Tables 2021 - Chinese. In-depth analysis, industry insights and expert opinion.
last updated:
9 September, 2024
highlights from
100 Top Tables 2024 Restaurant Directory
100 Top Tables 2024 Restaurant Directory
Indulge in leisurely brunches in Hong Kong with PostMag’s curated list of 11 top spots, from chic Western fare to traditional Cantonese dim sum. Photo: Handout

11 best brunch options in Hong Kong for 2025

The Cigarette cocktail at Hong Kong’s Bar De Luxe. Photo: Handout

Drink in Focus: Cigarette at Bar De Luxe

The L’Orgeat, a cocktail from La Petite Maison’s Une Petite Pause menu in Hong Kong. Photo: Handout

Your Hong Kong weekend drinks guide for January 9-11

Watermark’s Harbour Bliss Afternoon Tea menu is served from 3pm to 5pm daily.

Your Hong Kong weekend food guide for January 10-12

Cruise Restaurant & Bar’s Feast of Fortune afternoon tea set at the Hyatt Centric Victoria Harbour Hong Kong hotel. Photo: Handout

Your Hong Kong weekend food guide for January 3-5

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Content from SCMP's Specialist Publications
Yong Fu, Lockhart Road, Wan Chai. Photo: Yong Fu
Past 100 Top Tables

Yong Fu: A Chinese fine dining establishment where drunken crab reigns supreme

Each succulent piece of crabmeat, besides being attached to some flavourful fat, is soaked in the delicious wine

Past 100 Top Tables

Ying Jee Club: Splendid two-Michelin-starred dining – from dim sum to abalone and crab

Past 100 Top Tables

Yat Tung Heen: Michelin-starred Chinese restaurant with the vibe of a 60s-style teahouse

Past 100 Top Tables

Yan Toh Heen: Exquisite table of treasures at the InterContinental Hong Kong

Signature menu items include wok-fried Wagyu beef with green peppers, mushrooms and garlic, and crispy fried rice with crab claw in fish bouillon

Yan Toh Heen, InterContinental Hong Kong. Photo: SCMP
Past 100 Top Tables

Man Wah: Dine on delicious Cantonese dishes in the newly decorated venue

You can’t go wrong with the Peking duck, poached spotted grouper fillet with turnip, peppercorn with fish broth and double-boiled soups

Past 100 Top Tables

Xinrongji: Tuck into the best of Taizhou cuisine in Wan Chai

Roast duck is a signature here while the wild-caught yellow croaker is legendary; other top dishes to try are the braised tofu with preserved pork and black fungus, and radish chips

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Past 100 Top Tables

Hung Tong: Contemporary twists on Cantonese classics

An outstanding example of chef Ken Yu’s innovative approach is the traditional sweet barbecued pork basted in maple syrup

Hung Tong, Kerry Hotel. Photo: Jonathan Wong
Past 100 Top Tables

Tin Lung Heen: Stunning views and banquet-worthy dishes

Some of the iconic dishes at this restaurant are also served on special menus for banquets and weddings

Past 100 Top Tables

The Chinese Library: Old-world charm and delicious dining

Don’t forget to order the crispy Wuxi eel with aged vinegar, barbecue pork loin glazed with Manuka honey, and Sichuan grouper chilli broth with glass noodles

Past 100 Top Tables

T’ang Court: Three-Michelin-starred splendour and service

Loyal patrons swear by dishes like baked oysters with port wine, and sautéed prawns and crab roe with golden fried pork and crabmeat puffs

The Langham Hong Kong’s T’ang Court. Photo: handout
Past 100 Top Tables

Shang Palace: Grandeur and inspired gourmet offerings at the Shangri-La

Signature dishes include Cantonese-style crispy chicken served with lemon juice and spicy salt and wok-fried cod fillet with red bean curd sauce

Shang Palace’s grand private dining room. Photo: handout
Past 100 Top Tables

Summer Palace: Superior à la carte menu and delightful yum cha

Dishes such as sea whelk consommé with ginseng and braised whole abalone in oyster sauce don’t disappoint

Past 100 Top Tables

Ming Court: Tradition, authenticity and a Michelin star

Every dish on the considerable menu is delicious – remember to book well ahead as this eatery at Cordis Hong Kong has quite a fan following

Past 100 Top Tables

The Chairman: Where surprising flavours and innovative techniques shine

Dishes include fresh flowery crab with aged Shaoxing wine, and the labour-intensive barbecued chicken liver with Chinese bun

The Chairman, Central. Photo: The Chairman
Past 100 Top Tables

Seventh Son: Legendary Cantonese fare prepared with modern flair

One of the most hallowed items on the menu is the suckling pig: the skin is light and wafer crisp without being greasy and the meat is juicy and tender

Seventh Son, Wan Chai. Photo: handout
Past 100 Top Tables

Rùn: Elevated Chinese cuisine at The St. Regis Hong Kong

Must-tries are the barbecued Ibérico pork with honey and the pan-fried tofu with shrimp mousse, while the wine list is compiled by the hotel’s chief sommelier

Past 100 Top Tables

Nove at the Fringe: Top-notch Cantonese delights in a chinoiserie sanctuary

Dim sum master chef Wong Yiu-por and Cantonese chef Chan Hing-kei serve up unforgettable dishes at this charming eatery

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Past 100 Top Tables

PIIN Wine Restaurant: Fine avant-garde cuisine, from bar bites to à la carte

The food is matched by a staggering wine list, which boasts more than 2,000 labels and a host of Japanese whiskies

Piin Wine Restaurant, Central. Photo: May Tse
Past 100 Top Tables

Man Ho: Chinese cuisine with a creative touch at the JW Marriott

A stand-out is the pan-fried fish maw with almond chicken broth, a fresh take on a traditional ingredient

Past 100 Top Tables

Lung King Heen: Prestigious fine dining at Four Seasons Hong Kong

Savour panoramic views of Victoria Harbour and à la carte items like barbecued suckling pig with pancakes and crispy frog legs with spicy salt

Past 100 Top Tables

Imperial Treasure Fine Chinese Cuisine: Michelin-starred dining with harbour views

Among the sought-after dishes, the signature baked crabmeat and onions in crab shell and braised Wagyu beef cheek with brown sauce are exceptional

Imperial Treasure Fine Chinese Cuisine, 1 Peking Road. Photo: Imperial Treasure Fine Chinese Cuisine
Past 100 Top Tables

Mott 32: Elevating Chinese cuisine with ingredients from around the world

On top of the menu are dishes such as applewood-roasted Peking duck, fire-roasted suckling pig and barbecue prime Ibérico pork with honey

Mott 32 in Central. Photo: handout
Past 100 Top Tables

Dynasty: Cantonese ‘tycoon’s canteen’ continues to dazzle

The menu here is filled with old favourites such as char siu and deep-fried fresh mud crab claw with five spice and chilli

Past 100 Top Tables

One Harbour Road: Gastronomical wonders at the Grand Hyatt Hong Kong

Tuck into all manner of dim sum as well as congee and rice rolls at the restaurant’s breakfast sitting

Past 100 Top Tables

Hoi King Heen: Veteran chef Leung Fai-hung turns top-tier produce into glorious dishes

This is Cantonese fine dining at its best – from the braised beef brisket stuffed in pear to the pan-fried glutinous rice with chicken and mushrooms

Hoi King Heen, InterContinental Grand Stanford Hong Kong. Photo: handout
Past 100 Top Tables

Forum: It’s all about abalone at this fine Causeway Bay establishment

Besides the ever-popular dim sum, try the deep-fried crispy chicken and deep-fried pork with dried mandarin peel in sweet and sour sauce

Forum, Causeway Bay. Photo: Roy Issa
Past 100 Top Tables

Dong Lai Shun: Spice and all things nice

The Mongolian mutton hotpot or shuan yang rou is a delicious casserole that brings out the best flavour of the lamb

Past 100 Top Tables

Canton Room: Top-notch comfort food and wonderful views

The menu includes barbecued pork rice with egg, dubbed ‘sorrowful rice’ after the legendary dish seen in Stephen Chow’s famous movie The God of Cookery

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