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Amy Cooper
October 13, 2025
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This year’s upcoming Hong Kong Wine & Dine Festival, from October 23 to 26, is the perfect time to celebrate how this city has become one of the most diverse dining scenes on the planet.
Put a pin in any region on a world map, and chances are you’ll find its food showcased beautifully in Hong Kong.
The latest edition of the MICHELIN Guide Hong Kong & Macau recognises 51 different cuisines — a testament to how the city’s dining scene has evolved into one of the most diverse on the planet, where chefs from across the globe bring their heritage and creativity. Some stay true to tradition; others joyfully fuse flavours into something entirely new.
The city’s compact geography means you can graze through continents in a single evening; Thai boat noodles for lunch, French brasserie classics for dinner, a mezcal nightcap, and a late-night roti in between. The city’s history as a crossroads of trade and culture inspires chefs to innovate while still celebrating tradition.
For diners, it’s a playground: you can travel the world in 24 hours without leaving the city, and every meal tells a story of heritage, migration, collaboration and creativity.
Samsen serves up authentic Thai dishes like northern-style khao soi and rich wagyu beef boat noodles.South-East Asia, served with flair
Samsen, named for Bangkok’s Chinatown, has become a Hong Kong institution for authentic Thai flavours, and a third iteration opened in Central late last year, with signatures such as khao soi – a northern Thai curried-chicken noodle dish – and richly aromatic wagyu beef boat noodles, the broth slow-cooked for six hours. Australian chef Adam Cliff and his partner Bella Kong import spices directly from northern Thailand, and the calamansi lime and salted plum sodas taste could convince you they’re straight from a Bangkok street market.
Singaporean chef Barry Quek offers a contemporary take on his homeland’s food at Whey, marrying local and seasonal Hong Kong produce with the soulful, complex flavours of Singapore’s culinary heritage.
French joie de vivre
At Cristal Room by Anne-Sophie Pic, the most Michelin-starred female chef in the world applies her signature finesse to local ingredients, creating subtly Asian-inflected French dishes as exquisite as the Baccarat chandeliers sparkling overhead.
At Cristal Room, Anne-Sophie Pic creates exquisite, Asian-inflected French dishes, using local ingredients.
This year’s newcomers bring their own French flair: Jean-Pierre channels the glamour of golden-age Paris, complete with bow-tied waiters serving boeuf bourguignon, escargots and flambeed crepes suzette. LALA, from Michelin-starred Franckelie Laloum, lightens and plays with French classics – think delicate, flaky langoustine vol-au-vent – while pastry chef Natalie Leung delivers decadent finales.
In January, Babette debuted a convivial, contemporary take on French cuisine from Réunion Island-born chef Cedric Tsia in a lively, light-flooded Central space. Make a beeline for Sunday brunch, starring the superb Babette oeuf benedicte – soft organic egg, golden brioche, fresh spinach and yellow wine sabayon.
Latin passion, Asian precision
Born in Venezuela with Colombian, Argentinian and Italian roots, chef Ricardo Chaneton makes Mono a love letter to Latin America, signed with fusion flourishes such as Argentinian beef empanadas with Mexican chamoy, or Taiwanese eel in mole sauce. Dessert is an edible masterclass on chocolate, from cacao pulp to house-made bonbons.
Mono’s menu is a fusion of Latin American flavours, signed with creative flourishes from across the continent.
At Ando, Argentinian-born, Tokyo-trained chef Agustin Balbi melds Japanese precision with the warmth of his Latin heritage, creating Michelin-starred tasting menus that feel both personal and inventive.
Korean creativity, two ways
Golden Gip arrived on Central’s Wellington Street this year in a riot of colour and flavour, thanks to Japanese-born, Sydney-trained chef-owner Shun Sato and South Korean-born chef Nigel Kim. Their exuberant dishes twist Korean and Cantonese comfort food: a coconut-crisp crepe with kombu-marinated chicken salad; a prawn mousse and yuzu mayonnaise sandwich; and a decadent crab-and-egg mapo tofu spiked with Korean tteokbokki rice cakes, with a brilliantly bad-boy name: F***ing Peace Out Mapo Tofu.
Atop the M+ Museum, Mosu – sister to the three-Michelin-starred Seoul original – offers serene, seasonal Korean fine dining from chef Sung Anh. Menus might feature black sesame tofu or Jeju pork with anchovy and pineapple, all in a minimalist space that frames spectacular harbour views.
An Australian accent
Hong Kong’s global embrace even includes a casual slice of Australia at Servo, from Australian chef Shane Osborn (of Hong Kong’s Michelin-starred Arcane) and fellow hospitality heavyweights Michael Smith and Didier Yang. Cafe staples zapped with Asian flavours – chilli jam on smashed avo and sourdough, kasundi spicing up sausage rolls – come with a side of Aussie rock and impeccable, Melbourne-worthy coffee.
And beyond…
Hong Kong’s international reach stretches even further. Italian lovers can choose from handmade pasta at Pici to Michelin-starred elegance at Octavium, two-star creativity at Noi by Paulo Airaudo, or the legendary three-star 8½ Otto e Mezzo Bombana.
Manakamana Nepali Restaurant and Funky Monkey serve momo dumplings and richly spiced curries in Jordan’s cluster of Nepalese restaurants, and chef Palash Mitra’s new Prince and the Peacock in Tai Kwun adds another Indian gem to a stable that includes the Michelin-starred New Punjab Club.
For everything from attractions, events, dining and shopping to maps, guided tours, and travel itineraries: head to Discover Hong Kong to start planning your next Hong Kong holiday.
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