Louise is a modern french fine-dining restaurant in Central, Hong Kong.
Editorially verified May 23, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: The 55 minute hen's egg with smoked maple.
Tip: Sunday lunch is the warmest service; ask for the tropical greenhouse table.
Address: 35 Aberdeen Street, Central, Hong Kong
Beefbar at Club Lusitano in Central is the Hong Kong branch of the Monaco-born steakhouse group, plating dry aged Wagyu and US prime cuts inside a leather.
Order: Kobe A5 striploin with bone marrow gratin.
Tip: Tartare and the bone in ribeye for two are the room's anchors; share the steak frites.
Sushi Saito on the 45th floor of Four Seasons Hong Kong is the three Michelin star overseas counter of Tokyo's Sushi Saito, with Edomae nigiri cut from fish.
Order: The omakase nigiri sequence with Toyosu market shari.
Tip: Reservations open the first of each month for the next month; set a calendar alert.
Caprice in Hong Kong holds three Michelin stars under chef Guillaume Galliot for haute French cooking and a famed cheese trolley overlooking Victoria Harbour.
Order: The seasonal tasting menu with the cheese trolley course.
Tip: Book the cheese course as a standalone supplement if you skip the tasting menu; it is the room's signature finish.
Sushi Shikon at the Landmark Mandarin Oriental is the Hong Kong outpost of Tokyo's Sushi Yoshitake, holding three Michelin stars for an eight seat omakase.
Order: Whatever the daily nigiri course is flying in from Toyosu.
Tip: Lunch service is the same omakase at a slightly lower price; book the moment the calendar.
Lung King Heen at Four Seasons Hong Kong currently holds two Michelin stars, with chef Chan Yan tak the historic first Chinese chef ever to earn three stars.
Order: Baked whole abalone puff with diced chicken.
Tip: Dim sum lunch is the most accessible way in; reserve a window table for the harbour shot.
Beefbar at Club Lusitano in Central is the Hong Kong branch of the Monaco-born steakhouse group, plating dry aged Wagyu and US prime cuts inside a leather.
Order: Kobe A5 striploin with bone marrow gratin.
Tip: Tartare and the bone in ribeye for two are the room's anchors; share the steak frites.
Sushi Saito on the 45th floor of Four Seasons Hong Kong is the three Michelin star overseas counter of Tokyo's Sushi Saito, with Edomae nigiri cut from fish.
Order: The omakase nigiri sequence with Toyosu market shari.
Tip: Reservations open the first of each month for the next month; set a calendar alert.
Caprice in Hong Kong holds three Michelin stars under chef Guillaume Galliot for haute French cooking and a famed cheese trolley overlooking Victoria Harbour.
Order: The seasonal tasting menu with the cheese trolley course.
Tip: Book the cheese course as a standalone supplement if you skip the tasting menu; it is the room's signature finish.
T'ang Court at the Langham Hong Kong holds three Michelin stars for refined Cantonese cooking and has kept that level for more than a decade in Tsim Sha Tsui.
Order: Wok-fried Wagyu beef cubes with black pepper sauce.
Tip: Set lunch from around HK$680 is the smart way into the three star room without paying full tasting menu rates.
Sushi Shikon at the Landmark Mandarin Oriental is the Hong Kong outpost of Tokyo's Sushi Yoshitake, holding three Michelin stars for an eight seat omakase.
Order: Whatever the daily nigiri course is flying in from Toyosu.
Tip: Lunch service is the same omakase at a slightly lower price; book the moment the calendar.
Lung King Heen at Four Seasons Hong Kong currently holds two Michelin stars, with chef Chan Yan tak the historic first Chinese chef ever to earn three stars.
Order: Baked whole abalone puff with diced chicken.
Tip: Dim sum lunch is the most accessible way in; reserve a window table for the harbour shot.
