Bo Innovation in Wan Chai is Alvin Leung's two Michelin star X treme Chinese tasting room, plating Cantonese cuisine reworked with modernist technique inside J Residence on Johnston Road.
Signature dishes: Molecular xiao long bao, Pork belly with pickled mustard greens, Foie gras with cherry
Must order: Signature molecular xiao long bao tasting course.
Tip: Book the chef's counter; the molecular dishes are constructed to camera under your nose, not behind the line.
Address: 60 Johnston Road, Wan Chai, Hong Kong
New Punjab Club on Wyndham Street is a one Michelin star Punjabi grill house, with tandoor cooking over charcoal and Black Sheep's signature mid century green leather booths.
Signature: Tandoori lamb chops, Butter chicken with garlic naan, Pindi chana masala
Order: Tandoori lamb chops marinated overnight.
Tip: Order the tandoori platter first; the chef cooks lamb chops, paneer and naan in a sequence over a single coal bed.
Lin Heung Kui in Sheung Wan is the sister to the historic Lin Heung Tea House, serving the same trolley pushed dim sum and lotus paste buns from a third floor walk up above Des Voeux Road West.
Signature: Lotus paste filled dim sum, Steamed pork ribs with black bean, Chicken mushroom buns
Order: Trolley dim sum tasting with lotus paste bao and steamed pork ribs.
Tip: Grab a metal stamp ticket as you walk in and chase the trolleys; it is the canonical old school dim sum experience.
The Chairman in Central serves owner Danny Yip's seafood led Cantonese cooking, with one Michelin star and the No. 1 Asia's 50 Best Restaurants 2026 spot inside The Wellington.
Signature: Steamed crab with aged Shaoxing wine, Smoked baby pigeon, Salt baked chicken
Order: Steamed flowery crab with aged Shaoxing wine and flat rice noodles.
Tip: The steamed crab with aged Shaoxing needs pre ordering 24 hours ahead and is the dish to build the meal around.
Neighborhood on Hollywood Road is chef David Lai's small modern European room with one Michelin star, a No. 24 ranking on Asia's 50 Best 2026, and a famous salt baked chicken.
Signature: Salt baked chicken with morels, Beef tartare with burrata, Smoked seasonal fish
Order: Salt baked whole chicken on rice with morels and cream.
Tip: The salt baked whole chicken with morels needs to be pre ordered; ask when booking or you will miss it.
Yardbird in Sheung Wan is Matt Abergel and Lindsay Jang's yakitori izakaya with one Michelin star, serving 20 plus skewers from local three yellow chickens over binchotan charcoal.
Signature: Chicken oyster yakitori, KFC (Korean fried cauliflower), Tsukune meatball with egg yolk
Order: Whole Mei Hua chicken yakitori platter, pre order required.
Tip: Order the Mei Hua chicken whole when you book; it sells out by 21:00 and is the kitchen's headline dish.
Mott 32 in Central serves modern Chinese cooking across Cantonese, Sichuan and Beijing in a Joyce Wang designed basement room with a film noir mood under Standard Chartered Bank.
Signature: Apple wood roasted 42 day Peking duck, Char siu Iberico pork, Crispy triple cooked Wagyu beef puff
Order: Apple wood roasted 42 day Peking duck (48 hours pre order).
Tip: Pre order the 42 day Peking duck 24 hours ahead; the kitchen carves it tableside.
