Hong Kong’s Trendiest Must-Try Restaurants Right Now

Hong Kong has always been a city that eats with its eyes, its heart, and its history. In 2025, the dining scene is more electric than ever. From hidden speakeasies in Sheung Wan to rooftop omakase bars in Tsim Sha Tsui, the city’s culinary landscape is shifting faster than the MTR doors at rush hour. Whether you are a first-time visitor or a seasoned expat looking for your next obsession, these are the restaurants that define Hong Kong’s food moment right now.

The Rise of Neo-Cantonese and Fusion Firepower

For decades, Cantonese cuisine in Hong Kong was about tradition—perfect dim sum, flawless roast goose, and delicate steamed fish. But the new wave of chefs is rewriting the rules. They are taking the DNA of Cantonese cooking and injecting it with global techniques, unexpected ingredients, and a heavy dose of Instagram-worthy presentation.

1. Mono – Latin Meets Cantonese in Central

If you have not been to Mono yet, you are missing the most talked-about tasting menu in the city. Chef Ricardo Chaneton, who trained under Mauro Colagreco at Mirazur, has created a dialogue between Latin American flavors and Cantonese soul. The space itself is moody—dark wood, low lighting, and a single dramatic flower arrangement that changes weekly.

What to order: The signature “Corn” course is a revelation. It is a sweet corn custard topped with uni from Hokkaido and a dusting of Sichuan pepper. Sounds wild? It works. The wine pairing is equally adventurous, featuring natural wines from obscure Spanish producers. The entire experience runs about four hours, so come hungry and prepared to be challenged.

2. Vea – The Theater of Chinese-French Fine Dining

Vea is not just a restaurant; it is a performance. Chef Vicky Cheng has been pushing boundaries for years, but his current menu is his most confident yet. The dining room is small—only about 20 seats—and the open kitchen puts you front row for every flame, every plating, every dramatic pour of sauce.

Must-try: The “Abalone and Foie Gras” dish looks like a piece of modern art. A perfectly seared abalone sits on a bed of foie gras mousse, topped with a brittle of black truffle and gold leaf. It sounds decadent because it is. But the balance of richness and acidity is spot on. The dessert course, a reinterpretation of Hong Kong-style egg waffle with coconut and pandan, is a nostalgic punch to the gut.

Rooftop Dining with Skyline Drama

Hong Kong’s skyline is one of the most photographed in the world, and the best way to experience it is with a cocktail in one hand and a fork in the other. The rooftop dining trend has exploded, but only a few places deliver on both view and flavor.

3. Popinjays – The Forty-Seventh Floor Fantasy

Perched atop The Murray, Popinjays is the kind of place where you dress up to feel like you belong. The terrace wraps around the entire floor, offering a 270-degree view of Central, the harbor, and the mountains beyond. The menu is modern European with a heavy Asian accent.

Do not skip: The “Tuna Tartare” served in a crispy wonton shell with yuzu kosho and avocado. It is light, bright, and dangerously easy to eat three of. For mains, the “Lobster Linguine” is a crowd-pleaser, but the real star is the “Wagyu Striploin” with fermented black bean jus. The sauce is salty, funky, and completely addictive. Come for sunset and stay until the city lights flicker on.

4. Sevva – The Icon That Keeps Reinventing

Sevva has been a staple for years, but its current iteration feels fresh and urgent. The bar and restaurant occupy the top floor of the Prince’s Building, and the outdoor terrace is pure Hong Kong glamour. The crowd is a mix of finance types, fashion editors, and tourists who saved up for the experience.

What to order: The “Sevva Nachos” are legendary—crispy wonton skins topped with spicy tuna, avocado, and a drizzle of truffle oil. It is not authentic Mexican, but nobody cares. The “Crispy Duck Salad” is another favorite, with shredded duck, pomelo, and a tangy lime dressing. For dessert, the “Chocolate Sphere” is a theatrical affair: a dark chocolate dome that melts when you pour warm salted caramel sauce over it. The entire table will stop and watch.

Hidden Gems in Kowloon and Beyond

While Central and Causeway Bay get all the attention, some of the most exciting dining is happening across the harbor in Kowloon. The neighborhoods of Tsim Sha Tsui, Mong Kok, and even Sham Shui Po are home to underground kitchens and experimental pop-ups.

5. Ho Lee Fook – The Coolest Cantonese in Tsim Sha Tsui

Do not let the name fool you. Ho Lee Fook is a serious restaurant with a playful attitude. The space is designed like a retro Hong Kong diner crossed with a Tokyo jazz bar—red leather booths, neon signs, and a soundtrack of 1970s funk. The menu is Cantonese comfort food elevated to fine dining.

Must-try: The “Char Siu” is the best in Kowloon. It is made with Iberico pork, glazed with maltose and honey, and roasted over charcoal until the edges are caramelized and slightly burnt. Order it with a side of “Egg Fried Rice” that is studded with XO sauce and dried shrimp. The “Mapo Tofu” here is also a sleeper hit—it uses silken tofu and a Sichuan peppercorn oil that numbs your lips in the best way.

6. 22 Ships – Spanish Tapas in Wan Chai

22 Ships is a tiny, no-reservations spot on Ship Street that feels like a Barcelona alleyway. The menu changes daily based on what the chef finds at the market, but the vibe is consistently chaotic and joyful. You will likely share a table with strangers, and by the end of the meal, you will be exchanging Instagram handles.

What to eat: The “Croquettes” are a must—creamy bechamel with jamon iberico, fried to golden perfection. The “Padron Peppers” are blistered and salted, and the “Octopus” is grilled over charcoal and served with smoked paprika oil. For a bigger plate, the “Suckling Pig” is fall-apart tender with crackling skin. Do not skip the “Churros” for dessert; they are served with a thick chocolate dipping sauce that is almost pudding-like.

The New Wave of Japanese Omakase

Hong Kong has always had a love affair with Japanese cuisine, but the omakase scene has reached a fever pitch. Chefs are competing to source the most pristine fish from Toyosu Market, and the prices reflect it. But if you know where to go, you can find experiences that are worth every HKD.

7. Sushi Shikon – The Three-Michelin-Star Masterpiece

Sushi Shikon in the Four Seasons Hotel is the gold standard. Chef Yoshiharu Kakinuma has been perfecting his craft for decades, and every piece of nigiri is a study in precision. The rice is seasoned with red vinegar, the fish is aged to perfection, and the nori is toasted over a charcoal fire right in front of you.

What to expect: The omakase menu is about 20 courses and takes over two hours. Highlights include the “Chutoro” (medium fatty tuna) that melts on your tongue, the “Sea Urchin” from Hokkaido that is so sweet it tastes like ocean candy, and the “Anago” (saltwater eel) that is brushed with a house-made tare sauce. The experience is meditative, reverent, and unforgettable. Book months in advance.

8. Sushi Zo – The Intimate Counter in Central

Sushi Zo is smaller, louder, and more playful than Shikon. Chef Keiji Omae runs a tight ship behind a counter that seats only eight. The energy is electric, with the chef cracking jokes in between slicing the most expensive fish you have ever seen.

Must-try: The “Shima Aji” (striped jack) is a standout, served with a tiny dollop of grated ginger and scallion. The “Kohada” (gizzard shad) is cured in vinegar and salt, a traditional Edomae technique that brings out a bright, clean flavor. The “Tamago” (egg cake) at the end is almost dessert-like, sweet and fluffy with a hint of shrimp paste. The sake pairing is curated by the chef himself, and he will pour you extra if he likes you.

Street Food Elevated and Reimagined

No guide to Hong Kong dining is complete without acknowledging the street food culture. But in 2025, street food is not just about dai pai dongs and egg waffle carts. Chefs are taking those iconic flavors and turning them into fine-dining dishes.

9. Little Bao – The Bao That Started a Movement

Little Bao, founded by chef May Chow, has become a global phenomenon. The original location in Central is still the best. The menu is small, but every item is a banger. The “Classic Bao” is a steamed bun filled with braised pork belly, hoisin sauce, pickled daikon, and crushed peanuts. It is messy, savory, and completely satisfying.

Do not miss: The “Truffle Fries” are doused in truffle oil and parmesan, and the “Sichuan Fried Chicken” bao is a spicy, numbing masterpiece. For dessert, the “Green Tea Bao” is a deep-fried bun filled with matcha custard and served with a scoop of vanilla ice cream. It is the perfect ending to a meal that is both nostalgic and forward-thinking.

10. Mammy Pancake – The Egg Waffle Legend

Egg waffles are a Hong Kong institution, and Mammy Pancake is the reigning champion. The shop in Tsim Sha Tsui has been around for years, but they recently opened a new location in Causeway Bay that serves “gourmet” versions of the classic snack.

What to get: The “Original” is still the best—crispy on the outside, soft and chewy on the inside, with a hint of vanilla. But the “Matcha Red Bean” and “Salted Egg Custard” flavors are worth the hype. The secret is the batter, which uses evaporated milk and a touch of butter for richness. Eat them fresh off the iron, while they are still warm and crackling.

The Cocktail Scene That Pairs with Everything

Hong Kong’s bar scene is just as important as its food scene. Many of the restaurants on this list have world-class cocktail programs, but a few stand out for their creativity and execution.

11. The Old Man – A Literary Cocktail Bar

Named after Ernest Hemingway, The Old Man in Soho is a tiny, dimly lit bar that serves some of the most inventive cocktails in Asia. The menu is based on Hemingway’s novels, with drinks named after characters and themes.

Must-try: “The Sun Also Rises” is a gin-based cocktail with yuzu, honey, and a splash of champagne. It is bright, citrusy, and dangerously easy to drink. “For Whom the Bell Tolls” is a smoky mezcal drink with mole bitters and a hint of chocolate. The bartenders are knowledgeable and will chat with you about the inspiration behind each drink. The bar snacks—specifically the “Truffle Popcorn” and “Spicy Edamame”—are perfect for soaking up the alcohol.

12. Penicillin – Sustainable Cocktails in Central

Penicillin is a bar with a conscience. Everything is made with sustainability in mind—from the house-made syrups to the recycled glassware. The menu changes with the seasons, and the ingredients are sourced from local farms and foragers.

What to drink: The “One Penicillin, Please” is their signature—a twist on the classic with honey, ginger, and a float of Islay whisky. The “Mushroom Old Fashioned” is a savory, umami bomb that uses mushroom-infused bourbon and a dash of Angostura bitters. The bar also serves small plates, like “Charred Cabbage” with miso butter and “Pork Belly” with apple slaw. It is a full dining experience, not just a pre-dinner pit stop.

Final Thoughts on Eating in Hong Kong Right Now

Hong Kong’s restaurant scene is a reflection of the city itself—chaotic, ambitious, and relentlessly creative. Whether you are eating a $300 omakase or a $5 egg waffle, the energy is the same: a hunger for flavor, a respect for tradition, and a willingness to break the rules. The restaurants on this list are the ones that are defining the moment, but the beauty of Hong Kong is that next week, there will be a new opening, a new chef, a new dish that changes everything.

So go. Eat. Drink. Let the city surprise you. And whatever you do, do not skip the char siu.