Louise inside PMQ heritage building in Hong Kong is Julien Royer's one Michelin star French room, an Andre Fu redesigned colonial home with seasonal tasting menus rooted in Cantal cuisine.
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 holds a Michelin star ten consecutive years, plating dry aged Wagyu and US prime cuts inside a leather and marble dining room above Ice House Street, Hong Kong.
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 only overseas counter of Tokyo's three star Sushi Saito, with Edomae nigiri cut from fish flown daily from Toyosu market.
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 at Four Seasons.
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 counter trained in the Yoshitake lineage.
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 opens.
Lung King Heen at Four Seasons Hong Kong holds two Michelin stars under chef Chan Yan tak, the first Chinese chef to earn three stars and still leading this Cantonese harbour view room.
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 holds a Michelin star ten consecutive years, plating dry aged Wagyu and US prime cuts inside a leather and marble dining room above Ice House Street, Hong Kong.
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 only overseas counter of Tokyo's three star Sushi Saito, with Edomae nigiri cut from fish flown daily from Toyosu market.
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 at Four Seasons.
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 counter trained in the Yoshitake lineage.
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 opens.
Lung King Heen at Four Seasons Hong Kong holds two Michelin stars under chef Chan Yan tak, the first Chinese chef to earn three stars and still leading this Cantonese harbour view room.
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.
