Artemis & Apollo is a greek restaurant in Wan Chai, Hong Kong.
Artemis & Apollo on Moon Street in Wan Chai is Black Sheep's Athenian taverna across two rooms, with souvlaki, charcoal grilled seafood and shared mezze.
Editorially verified May 31, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Chargrilled lamb souvlaki, Whole grilled Mediterranean fish, Saganaki with Greek honey
Must order: Whole charcoal grilled fish with Greek olive oil and lemon.
Tip: Reserve the smaller Apollo bar room for a counter perch; the Greek Wine Orgy nights pour rare bottles by the glass.
Address: 9-11 Moon Street, Wan Chai, Hong Kong
Fook Lam Moon in Wan Chai is the city's classic Cantonese banqueting house with one Michelin star, suckling pig and braised abalone served in the same dining.
Signature: Crispy roasted suckling pig, Braised abalone with goose web, Steamed deep sea garoupa
Order: Whole crispy roasted suckling pig (pre order).
Tip: Order ahead for the whole suckling pig; the kitchen needs 24 hours to lacquer the skin.
Ho Hung Kee in Causeway Bay's Hysan Place is the first wonton noodle shop ever to win a Michelin star, with shrimp wontons and congee from a recipe.
Signature: Wonton noodles, Beef brisket noodles, Congee with century egg and pork
Order: Fresh prawn wonton noodles in superior broth.
Tip: Order the wontons with thin noodles in soup, the spring noodles dry on the side; that is how locals split a table.
Chaat at Rosewood Hong Kong holds one Michelin star under chef de cuisine Manav Tuli, plating elevated Indian street snacks and Hyderabadi biryani inside.
Signature: Pani puri tasting, Pav bhaji with brioche, Hyderabadi lamb biryani
Order: Pav bhaji with house brioche and the pani puri trolley.
Tip: The Sunday tiffin brunch lays out the full pani puri trolley; book two weeks ahead.
VEA Restaurant on the 30th floor of The Wellington is chef Vicky Cheng's Chinese-French tasting room with one Michelin star, a 25 seat counter and the open.
Signature: Hairy crab with crispy rice, Smoked Iberico char siu, Wagyu with black pepper jus
Order: Hairy crab tasting course in season (October to December).
Tip: Book the counter rather than the booth; the dishes are conceived for the chef to plate in front of you.
Yat Lok on Stanley Street is a Michelin starred roast goose shop, with crackling skin and dark plum sauce ladled over rice for under HK$100 inside.
Signature: Roast goose on rice, Roast goose leg over noodles, Char siu over rice
Order: Roast goose lower thigh on rice with plum sauce.
Tip: Go at 11:15 for the first batch; by lunchtime the queue runs to the corner of Pottinger Street.
Fook Lam Moon in Wan Chai is the city's classic Cantonese banqueting house with one Michelin star, suckling pig and braised abalone served in the same dining.
Signature: Crispy roasted suckling pig, Braised abalone with goose web, Steamed deep sea garoupa
Order: Whole crispy roasted suckling pig (pre order).
Tip: Order ahead for the whole suckling pig; the kitchen needs 24 hours to lacquer the skin.
Spring Moon at The Peninsula Hong Kong is a Michelin starred Cantonese room with stained glass and rosewood panelling, serving dim sum at lunch.
Signature: Dim sum tasting, Crispy chicken Spring Moon style, Sweet and sour pork with pineapple
Order: Dim sum trio of har gow, siu mai and barbecued pork bun.
Tip: Dim sum at lunch is the value entry to this room, and the Peninsula afternoon high tea downstairs pairs well as a follow up.
