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Hong Kong Travel - Dining out in Hong Kong

The Culinary Capital of Asia

A table for two? Hong Kong offers many spectacular settings for romantic meals to remember. This is the culinary capital of Asia, where you will find superb cuisine from around the world and an infinite choice of restaurants.

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If you're a food lover, you haven't lived until you've tasted Hong Kong. Something delicious awaits you 24 hours a day. Don't miss a chance to enjoy dim sum, the tasty collection of bite-size delicacies served in bamboo steamers, or crisp Peking Duck carved at your table. Decisions, decisions... where to dine in a territory that has more than 6,000 licensed restaurants-the highest number of eating establishments per capita in the world! Try Jumbo Restaurant, the world's most luxurious floating restaurant. Or perhaps Ocean City Restaurant and Night Club, the world largest indoor Chinese restaurant, seating more than 4,800 people. If seafood is your passion, you'll want to take a trip to Sai Kung or Lei Yue Mun, where you can buy snappers, prawns, crabs and scallops fresh from fishing boats and then take them to one of the many nearby restaurants to be cooked to your specifications.

Ngong Ping Garden Restaurant
Ngong Ping Garden Restaurant is a traditional Chinese themed restaurant, which is operated by renowned Pak Loh with over 40 years experience. It has its own barbecue facility offering freshly roasted pork and suckling pig while also providing ...
Hong Kong Food and Wine Year
The Hong Kong Tourism Board has launched a brand new marketing platform "Hong Kong Food and Wine Year". Between April 2009 and March 2010, the HKTB, in collaboration with major catering associations, approximately 2,000 restaurants, popular ...
Island Shangri-La Hong Kong to Host Wine Dinner
Michelin star restaurant Petrus at Island Shangri-La will host on 23 April 2009 a wine dinner to pair six of the most exquisite Bordeaux Saint Julien wines. Mr. Didier Cuvelier, the co-owner of Chateau Leoville Poyferre in Saint Julien, Bordeaux, ...
New Chinese menu on Malaysia Airlines to kick off Lunar New Year
Malaysia Airlines will roll out its new Chinese menu in time for the Chinese New Year celebrations with a refreshed array of authentic cuisine served on board its China, Hong Kong, Macau and Taiwan flights. Among others, passengers will get to ...
Marco Polo Hong Kong Hotel sets Guinness world record
Marco Polo Hongkong Hotel?s Lobby Lounge was conferred the distinction of ?bar with the world?s most varieties of rum commercially available? by Guinness World Records. Lobby Lounge?s selection of 102 rum varieties from different parts of the ...
Hong Kong Harbor Night Cruise and Dinner at Revolving 66 Restaurant
Dine out in style at Hong Kong's only revolving restaurant, then see the famous lights of Hong Kong's Victoria Harbour on an after-dinner harbor cruise. There are few better ways to spend an evening on the town in Hong Kong! Your evening starts ...
Yagura: Opening soon at Eaton Hotel, Hong Kong
Set to attract a hip crowd when its doors open this December is the stylish and relaxed izakaya-style Japanese restaurant, Yagura. Translated literally to mean "tower" or "turret" in old Japanese and one of the main design influences, Yagura is ...

One thing to understand about Cantonese fare is its underlying concept of yin and yang. In Taoist culture, a balance between the two creates healthiness, and this carries over into eating. Vegetables are seen as "yin" (which pertains to female and cool energy), whereas meat is considered "yang" (which pertains to male and warm energy), while rice and noodles are seen as neutral. Therefore, most Cantonese meals will have equal parts yin, yang, and neutral to achieve the right healthy balance.

Yagura - Eaton Hotel, 380 Nathan Road
This Japanese restaurant combines a relaxed atmosphere with stunning decor, sushi and tempura bars and a high quality menu of izakaya-style dishes designed to be shared. Yagura is the new hotspot in Kowloon for relaxed Japanese eating and drinking.

The Balcony - at The Cityview Hotel
Complemented with a backdrop of gracious service, this restaurant’s simple interior is reminiscent of classic Chinese décor. The Balcony provides diners with traditional homemade Cantonese delicacies; an exceptional dining experience.

Penthouse Restaurant – Perched on top of The Nathan Hotel, Penthouse Restaurant inspires a gustatory pleasure with a blend of modern, traditional Cantonese cuisine under our renowned Master Chef specializing in a wide selection of exquisite Dim Sum, a la carte and set menus. With its scrimptions Cantonese cuisine, privacy and exhilarating dining ambiance, Penthouse Restaurant offers the finest culinary style to Chinese food lovers.

Summer Palace - Island Shangri-la Hotel, Pacific Place, Supreme Court Road
At the Summer Palace, the best of Cantonese cuisine is presented with great gastronomic skills by master Chef Lee Keung. The menu features the best of Cantonese specialties and seasonal favourites. Yum Char or Dim Sum is available for daily lunch, with a wide selection of dim sum favourites.

The Michelin-starred Nobu chain just opened a Hong Kong restaurant in December 2006. Chef Nobu Matsuhisa, the pioneer of Japanese haute cuisine ever since his first Nobu opened back in 1994, has set up shop within the Intercontinental Hotel on the Kowloon side, with stunning views directly overlooking Victoria Bay. Nobu's newest restaurant in his mini-empire (the 15th worldwide location) features all the refinement and omakase (from the heart) that diners have come to expect. The inventive Japanese dishes offered at his other outposts are all here, although future plans may include Chinese tastes. His black cod with miso, yellowtail with jalapeño, tiradito Nobu style, and lobster with pepper sauce are as fantastic as always.

Bo, or as it's commonly known, "Bo Innovation," is an astounding new restaurant run by an iconoclastic acoustic engineer-cum-chef, Alvin Leung Jr. This 50-seat spot on Ice House Street near Lan Kwai Fong features truly atypical cuisine that is heavy on the wow factor. Intimate, with a slightly minimalist decor of black, gold, and wood, Bo is hot. I enjoyed Leung's unique take on the traditional lap mei fan (basically assorted dried meats, especially liver, and rice) which he turned into a delicate dollop of pork-sausage ice cream! (Yes, you read that correctly.) "I'm creating modern Chinese -- but I'm not fusing anything! There's a purpose in every dish," states Leung emphatically. A serious student of molecular gastronomy who wears his hair long in gray blue-streaked locks, Leung is well-known for his over-the-top personality and innovative dishes.

Opia, nestled in the swank Jia Hotel in Causeway Bay, is appointed in dense and powerful tones of red, mauve, blue, and black that complement the elegant cuisine. Ex-Melbourne executive chef Dan Clouston, a student of über-Aussie Teague Ezard, dishes out fabulous oyster shooters, fascinating exotic salads flown in from Australia, crispy pork hocks, tender lamb dishes, and great Thai spiced rolls. It also offers a great pre-or after-dinner scene for sipping some Dom, Krug, or Cristal.

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