Ocean Park Hong Kong

The Peak

The Peak Tram

Tsim Sha Tsui

The Lung King Heen at the Four Seasons Hotel in Central is very good. The quality of the dim sum is generally very good. But for service and value for money, I personally prefer Tin Lung Heen. I believe that good and bad will not escape your judgment. The taste is irresistible.

Trip Gourmet Awards

2024 Global 100 - Fine Dining 

The Chairman Restaurant in the Daban Building. You have to queue up to make a reservation, and it feels like buying a single horse when you are in line. Although it was raining heavily that day, there were still people who were diligent in delivering beef jerky, and they delivered a full Jiurufang, but it did not dampen everyone&#39;s interest at all. From appetizers to desserts, they are all of excellent standards. I look forward to coming again next time!

Weekend lunch is pretty good value for money. The service was good and the decor was classy. The harbour view was also stunning.

This French-Japanese restaurant specializes in fusion cuisine. The food is very exquisite, so the price is relatively high. The restaurant environment is also very high-end and stylish. There are some old photos of Hong Kong hanging on the walls of the restaurant, and the sign at the door is also very artistic. The salmon tastes good and uses fresh ingredients.

No.10 of Fine Dining  in Hong Kong

Dot Cod Seafood Restaurant & Oyster Bar

It has a strong Japanese atmosphere. The chefs seem to be very serious and professional. There are not many seats, so I am generally satisfied with the service. The ingredients are very fresh and you can recommend them according to your taste. There are conger eel, sea urchin gunkan, tamagoyaki, chawanmushi, etc. There are too many, but the portions are not big. You can spend a few hours eating it slowly. The meal also includes drinks. The price is quite expensive, but it is very creative and worth a try.

2024 Asia 100 - Fine Dining 

Embarking on a culinary odyssey at &quot;8 &frac12; Otto e Mezzo BOMBANA&quot; in Hong Kong, I unraveled the mystique that surrounded this renowned establishment during my 15 years in the city.

Guided by General Manager Antonello Picchedda, an adept wine connoisseur and gracious host, our culinary adventure commenced with a refreshing glass of Champagne Agrapart and Fils 7 Crus. The journey unfolded with a poignant Amuse-bouche&mdash;a Cold Melon Soup, a melange of 48-month Pata Negra, Burrata flakes, and Taggiasca olives. The fragrant and soft melon, cultivated by the Lorenzini family in Mantova, was a testament to the restaurant&#39;s commitment to locally sourced, quality produce.

The Marinated Tuna Tartare with Basil Emulsion, Yuzu dressing, and Oscietra Caviar showcased an exquisite balance of tenderness and flavors. Soave Classico (Vigneti di Foscarino) bridged our palates to the Brittany Blue Lobster, a symphony of tenderness amid Roasted Matsutake Mushroom and a 48-hour lobster reduction sauce with citrus elements.

Chef Bombana&#39;s personal visit before the Spaghetti Chittara with Sicilian Red King Prawn was a gracious touch. Antonello&#39;s wine pairing brilliance was evident in the Ribolla Gialla Riserva, Primosic, 2017. The White Truffle Tagliolini, a signature dish, artfully blended truffle, egg pasta, and Parmesan.

The Veal Tagliata, featuring braised Veal Cheek, roasted mushroom, and pumpkin puree, embodied butter-tender perfection. Paired with Brunello di Montalcino, La Mannella, 2016, it stood as an outstanding culmination of flavors. A classic Venetian Sgroppino and the enchanting Pumpkin Dessert, paired with Moscadello di Montalcino, Mastro Nanni, 2015, marked the conclusion of our epicurean journey.

In essence, &quot;Epicurean Symphony: A Culinary Ode to 8 &frac12; Otto e Mezzo BOMBANA in Hong Kong&quot; goes beyond myth, offering an extraordinary exploration of culinary delight&mdash;a testament to Chef Bombana&#39;s mastery and the restaurant&#39;s unwavering commitment to excellence.

Such a fine restaurant.
[Environment] High-end.

🦆Beer Duck🍃

٩😛۶Beer duck is delicious and not greasy, combined with the refreshing taste of beer! The duck meat is not only fresh and fragrant, but also has a refreshing aroma of beer. 😋
[Service] Very good

Very exquisite Cantonese cuisine, the lobster inside is very good, when the red fried chicken tastes very good, this chicken is super tender, and there is a place to make the meat, the taste is very good with the plum, very good.

One of the Top Fine Dining  in Hong Kong

This restaurant is located on the fourth floor of the Landmark on Queen&#39;s Road Central in Hong Kong. It is a Michelin three-star restaurant. This restaurant has been awarded the title of Michelin three-star Western restaurant for many consecutive years. It is also the Western restaurant with the most stars in Hong Kong and Macau. It mainly serves French cuisine, all of which are exquisite private dishes. The fourth floor is the main restaurant. Its Western bakery is downstairs. The restaurant has its own private elevator upstairs, but it is a bit hidden. Unfamiliar guests don&#39;t know this open secret. The restaurant has only two high tables for four people. Most guests can only sit at the bar. There is an open kitchen in the middle, and then all the guests sit around the kitchen. There are only seats on three sides, and the other side is connected to the undisclosed kitchen. You should know that if you sit at the bar, you can&#39;t put too many things on the table. Your personal belongings can be hung under each seat.

The lunch set starts at HK$499 plus 10% service charge, with three courses, appetizer or soup, main course and dessert. When the guests arrive, a basket of bread will be provided, about one basket for every two guests. If you come alone, they will also provide it to you. This restaurant has its own bread baking equipment. All breads are freshly baked according to your scheduled arrival time. When they are served, they are hot, very fragrant and delicious.

It can be imagined that the products are absolutely fresh to be able to climb the Michelin title. I ordered a beef main course. I have never eaten such beef with such a beef flavor. All meats are imported. The cooking temperature and technology are very particular. The chef will decide how much to cook according to the quality of the meat, in order to entertain the guests with the best quality food.

Dot Cod Seafood Restaurant & Oyster Bar

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