The Best Seafood Restaurants in Hong Kong

Experience the subtlety and creativity of Cantonese cooking at The Chairman Restaurant. Known for its signature dishes and classical wine list, this eatery offers a unique culinary experience with a focus on fresh, locally sourced ingredients. The menu changes daily, reflecting the season's best offerings, and the restaurant's private fishmonger ensures only the finest seafood is served, such as their renowned Flowery Crab dish.

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Victor Liong

Chef – Melbourne, Australia

Creative and inspiring Cantonese cooking Amazing signature dishes, classic wine selection - extremely friendly email booking service with a good selection of seasonal dishes

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WING Restaurant is an experience that reflects Chef Vicky Cheng’s visionary approach to the evolution of Chinese cuisine. The restaurant specializes in inventively refined dishes that are deeply rooted in tradition, using quality ingredients and culinary finesse. Known for its contemporary and elevated Cantonese cuisine, it offers a unique dining experience, with dishes masterfully prepared by the talented Chef Cheng.

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Ricardo Chaneton

Chef – Hong Kong , HK

Lovely contemporary and elevated Cantonese cuisine

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With three Michelin stars to its name, Lung King Heen is renowned for its exceptional Cantonese cuisine, crafted by the skillful hands of Executive Chinese Chef Chan Yan Tak. The restaurant is located in the Four Seasons, offering stunning views, particularly during the evening when the city's lights begin to twinkle. While it is known for its dim sum and seafood, all dishes are highly appreciated, and the formal ambiance makes it an ideal destination for business gatherings.

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Mika Ihamuotila

Foodie – Helsinki, Finland

Many critics say it’s the best Chinese restaurant in the world. 3 Michelin stars for 15 years. On top of Hong Kong’s Four Seasons, Lung King Heen has adorable views over Hong Kong. Dinner is fantastic when you see the evening turning to night with the incredible lights of the skyscrapers. It was the first Chinese restaurant awarded three Michelin stars - and retained them now for 15 years. It is especially known for its dim sungs and seafood but I find everything delicious. Even their bird nests. Master Chan Yan Tak’s cuisine has a Cantonese focus. Obviously very expensive. Extensive wine cellar. In my opinion, there is only one problem: To my taste, the décor is very formal and even hotel like cold. So perfect for business but I would not recommend it for a romantic or a family dinner if you are looking for a charming ambience.

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This discreet and private restaurant, Arcane, is run by the multi-award-winning chef Shane Osborn. The establishment offers a variety of modern European cuisine, with a menu that changes seasonally to make the best use of fine produce from Japan, France, and the UK. It boasts a cozy outdoor terrace, a charming escape for diners throughout the year, and an elegant dining room adorned with artworks from the London and New York based contemporary art gallery, Flowers Gallery.

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Jim Löfdahl

Chef – Hong Kong, Hong Kong

Arcane is Shane Osborn's fine dining restaurant. All the dishes are really good, from pastas to more fine dining. I love to go to Arcane. Founded by chef Shane Osborn who today is also famous for being featured in Netflix, he now has three restaurants in Hong Kong. Arcane is his fine dining restaurant with one Michelin star, located in Central. The dining room is really nice and they have a terrace as well. The lunch offer is very generous and fair priced. You get what you pay for and it’s very Australian. For me, Australian chefs are very good on finding unique combos and they can cook pretty much anything based on good ingredients. The same goes for the flavours. Arcane has both a la carte and tasting menus. So even if you're in a rush or have a business meeting you can go there and enjoy lunch in two hours. All the dishes are really good, from pastas to more fine dining with ingredients like uni and caviars - they have everything basically covered - it's a really good restaurant.

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Offering a unique dining experience, Lamma Rainbow Seafood Restaurant provides a private boat ride to its location on Lamma Island. The establishment specializes in Cantonese dishes, with a focus on fresh seafood; guests can choose their meal from live fish tanks or from a broad a la carte menu. A popular dish among visitors is the 'Baby Clams in Black Bean & Chili Sauce'.

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Jaakko Sorsa

Chef, Hong Kong – Hong Kong , Hong Kong

I have taken all my visiting friends to Lamma Rainbow Seafood Restaurant for 16 years. The restaurant's private boat picks up the guests from Hong Kong city and you can enjoy the views during a pleasant 30 min journey to Lamma Island. Lamma is a sleepy fishing village with seaside Chinese restaurants serving Cantonese dishes. You can choose live seafood from fish tanks or from a wide a la carte menu. Must try : 'Baby Clams in Black bean & Chili Sauce'. Reasonably priced.

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At Mono, South American flavors meet French fine dining in a harmonious blend. The menu offers dishes like langoustine served with fresh Ecuadorian cacao sauce, which is particularly noteworthy. If you're a wine enthusiast, their spot-on wine pairing program is worth considering.

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Jim Löfdahl

Chef – Hong Kong, Hong Kong

MONO- South America meets French fine dining Had the pleasure to enjoy a meal at MONO a couple of weeks ago. Food and presentation are well executed. Don’t miss it out for a safe and charming place to enjoy a magic show ! Especially enjoyed there langoustine serving with fresh Ecuadorian cacao sauce! If you're having wine, don’t miss out to order their wine pairing program, that’s spot on!

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At NOI, you can expect international fine dining taken to a very high level, led by the skilled chef, Paulo Airaudo. The menu features top-end ingredients such as caviar, truffles, lobster, sea urchin, foie gras, and wagyu, all prepared with perfect techniques. The dishes, some of which are a nod to the Basque country, are consistently top-notch, with a special mention for the tartlet casing that almost melts in your mouth and the chawanmushi with abalone and turnip tops in pork broth, which is highly recommended.

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Kaja Sajovic

Food Writer – Ljubljana, Slovenia

International fine dining - at a very high level, with perfect techniques, by chef Paulo Airaudo. What happens when San Sebastian's most expensive restaurant opens a branch in Hong Kong? Naturally, it turns into Hong Kong's most expensive restaurant. No, Paulo Airaudo has never been coy or modest when it came to marketing his ventures - they use expensive, top end ingredients, he does not shy away from caviar, truffles, lobster, sea urchin, foie gras and wagyu and is actually quite proud of the fact. "Amelia 2.0", Hong Kong edition, is set in Four Seasons hotel, joining such established 3-star restaurants like Caprice and Lung King Heen. To get in that group you have to do nothing less than perfect. And Airaudo has always known how to make it work. Techniques are perfect - the tartlet casing is so fine it almost melts in your mouth and the chawanmushi with abalone and turnip tops in pork broth was perhaps one of the best I've had. The flavors are on point. There's even a slight nod to the Basque country here, with delicate tear peas that went so well with the sweet scallop and dashi, and perfectly seared lobster with salsa criolla that reminded me a bit of an Elkano appetizer (which is never a bad reference). Some of the dishes are the same as in Amelia in San Sebastian, some are slightly adjusted to ingredients you can source in this part of Asia. And you can bet your ass they are going to be top notch. Consistency is a big plus both at Amelia and at NOI, this drive for absolute perfection. Airaudo doesn't even try to incorporate some local traditions and very specific Chinese food items - and perhaps that's a good thing. You don't go to NOI, to an Argentinian chef, to have a Hong Kong experience (there are other restaurants there with locals at the helm who master that area), you go there for international fine dining - at a very high level.

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Known for its remarkable Peking Duck, Xin Rong Ji Restaurant is a place where you can experience unique dishes. The duck's breast, served separately, is said to melt in your mouth, providing an exceptional taste explosion. Additionally, they serve Braised Sea Anemones with sweet potato noodles, a dish noted for its unique texture and superb taste.

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David P. Leja

@thegastrojourney – Palma, Spain

We searched for the best Peking Duck in Hong Kong and found Xin Rong Ji. We can't confirm if it's the best in Hong Kong, but we can say it's the best Peking Duck we've ever had. The breast of the duck is served apart as it's considered the best part of the whole duck, and it literally melts in your mouth, it's crazy! You just eat it with a little bit of sugar, but the explosion of flavor and that texture is something so unique we still dream about it! We also got some Braised Sea Anemones with sweet potato noodles, which was superb as well. Sea anemones have a one of a kind texture, really interesting. Definitely a well deserved Michelin star!

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With a focus on combining French and modern cooking techniques with high-quality Japanese ingredients, Arbor offers a unique dining experience. Led by the talented Chef Eric Räty, the restaurant serves simplistic yet refined dishes that showcase the best of both culinary worlds. From the menu to the interior, every aspect of Arbor has been carefully curated to ensure a memorable dining experience.

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Jaakko Sorsa

Chef, Hong Kong – Hong Kong , Hong Kong

Chef Eric Räty is kicking ass with his simplistic, but fine dishes mixing French and modern techniques with the finest of of the Japanese ingredients 💪

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Sushi Haré is known for its top-class Edomae style sushi, crafted by Chef Motoharu. The menu is always changing, offering unique dishes such as Ankimo with red wine, Unagi with black pepper, and Sanma with its liver. The restaurant provides a unique dining experience, making it a must-visit for sushi enthusiasts.

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Eric Räty

Chef at Arbor – Hong Kong, Hong Kong

Edomae style sushi Top class edomae sushi by chef Motoharu san. Ankimo with red wine, unagi with black pepper, sanma with its liver etc constantly evolving menu.

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Experience the authentic Edomae sushi at Sushi Shikon, where the finest ingredients are sourced from Japan, strictly adhering to regulations. The restaurant, located on the 7th floor of the Landmark Mandarin Oriental, offers a complete cultural experience with master chefs crafting seasonal sushi delicacies from across a beautiful, centuries-old, hinoki counter imported from Japan. Under the guidance of Executive Chef Yoshiharu Kakinuma, the restaurant has been awarded three Michelin stars for ten consecutive years since 2014.

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Jim Löfdahl

Chef – Hong Kong, Hong Kong

WoM! A dinner at Sushi Shikon is flawless. All food is seasonally sourced. Meantime you enjoying the experience you also will get a great education by Executive chef Yoshiharu Kakinuma

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Featuring a fine but relaxed atmosphere, SUSHI FUJIMOTO 鮨ふじもと offers top-quality Edomae sushi. The restaurant's setting includes an impressive 10-seat counter and a 6-seat private room, both led by Kenichi Fujimoto. With a personal touch for details, the service is attentive and the ingredients are well-explained.

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Eric Räty

Chef at Arbor – Hong Kong, Hong Kong

Top quality edomae sushi Impressive 10 seat counter and 6 seat private room led by Kenichi Fujimoto. Edomae style with a personal touch for details. Fine but relaxed atmosphere with attentive service and well explained ingredients.

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