Six new Hong Kong restaurant reviews

18 Feb 2017 by Craig Bright
Excelsior Yee-Tung-Heen

There’s no shortage of places to find a standout meal in Hong Kong. The plethora of possible dining spots can be a bit overwhelming if you’ve recently arrived in the city, so for a bit of guidance to the city’s culinary scene, take a look at the following Hong Kong restaurant reviews from Business Traveller Asia-Pacific.

Yee Tung Heen

Where? The Excelsior Hong Kong, Causeway Bay

Celebrating its 45th anniversary next year, The Excelsior Hong Kong is one of the city’s best-known hotels and its Cantonese restaurant Yee Tung Heen is similarly renowned, receiving a mention as a recommended restaurant in the Michelin Guide to Hong Kong & Macau 2015.

Travellers looking for a dim sum lunch won’t be disappointed, with dumpling highlights including steamed rice roll with tiger prawn, kale and beetroot dumpling, and steamed twin gold fish dumplings. And with an à la carte menu that spans 14 pages, there are plenty of dishes to choose from.

See Business Traveller’s review of Yee Tung Heen here.

Flint Grill & Bar Foie Gras

Flint Bar & Grill

Where? JW Marriott Hotel Hong Kong, Admiralty

Despite being located within the JW Marriott Hotel above Admiralty district’s Pacific Place shopping mall, Flint Bar & Grill is more than just a standard hotel restaurant. New head chef Pieter Fitz-Dreyer is classically French trained, adding a distinct twist to the typical “bar and grill” concept, along with the many other dishes that fill out the menu.

Highlights include the Akaroa king salmon with oyster, charred cucumber and white balsamic, the Ahi tuna – prepared at the table and customised to each patron’s preference – and lobster ravioli with creamy coconut sauce infused with Thai herbs.

See Business Traveller’s review of Flint Bar & Grill here. 

Bizou -


Where? Pacific Place mall, Admiralty

Another restaurant whose chef offers a fresh interpretation of a more commonplace menu, Bizou presents an organic, farm-to-table take on the traditional American brasserie tradition. Danish-born chef Magnus Hansson, who visits the restaurant each month, is himself a vegan, but the menu at Bizou is far from it.

Dishes such as the slow-braised boneless short ribs in red wine and the pan-seared Icelandic cod fillet with butter attest to this. That said, the menu is far from meat exclusive and includes sides such as fried lemon potatoes with chipotle aioli, baked purple yam, and starters that include fried camembert cheese with cloudberry preserves.

See Business Traveller’s review of Bizou here.

Hugo's Entrance at Hyatt Regency TST HK


Where? Hyatt Regency Hong Kong, Tsim Sha Tsui

Hugo’s takes its name from a fictional Bavarian host, Hugo Ludwig Wilhelm von Cluckenstein, renowned for only serving guests the best food and wine. This character is reflected in both the décor and the food.

A suit of armour greets patrons as they enter the restaurant, and numerous antiques, chandeliers and traditional hors d’oeuvre trolleys add to the aesthetic.

Currently offering a new Swiss menu until the end of February that includes marinated veal cheek, Ruh venison, and melted Vacherin Mont d’Or cheese in a nut crust, Hugo’s offers a decadent European menu that any newcomer to the city ought to give a try.

See Business Traveller’s review of Hugo’s here.

Deng G - prawns

Deng G, Chengdu Bistro & Baijiu Bar

Where? Queen’s Road West, Causeway Bay

Much like its name suggests, Deng G, Chengdu Bistro & Baiju Bar offers a distinctly Sichuan-style dining experience, with the décor inspired by the bamboo forests of Chengdu and a menu that has chilli icons throughout to denote the spiciness of the dishes.

Crispy fish in spicy sauce under the “Sweet & Sour Taste” portion of the menu is a good place to start at Deng G, as are the “Yu Xiang” prawns. Finish up with baijiu in the downstairs Baijiu Bar area and you can’t go wrong.

See Business Traveller’s review of Deng G here.

Chocolate H20 at Cobo House, Hong Kong

Cobo House

Where? South Lane, Shek Tong Tsui

Cobo House opened in March 2016 as part of a collaboration with Singapore-based chef Janice Wong, whose 2am:dessertbar has become a favourite in Singapore. Cobo House follows in the tradition of the dessert bar featuring artistic desserts and chocolates, including an expansive dessert degustation menu that pairs sweet offerings with teas and other beverages.

That said, Cobo House isn’t all treats and no savoury, with its vegetarian somen noodles and slow-cooked pork belly well worth trying before filling up on the final course.

Although a little out of the way from Hong Kong’s key business districts, Cobo House is easily accessible and well within reach of travellers staying just west of Central district in Sheung Wan or Sai Ying Pun.

See Business Traveller’s review of Cobo House here.

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