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High-End Dining in Hong Kong: The Reality of the City Seen Through 'Thriving Restaurants' in the Era of Northbound Consumption

Win Sports Vision

While this is not a topic about tennis or sports itself, I would like to summarize high-end dining in Hong Kong as part of the 'local dining scene' that is useful for living abroad, overseas expeditions, and travel.
By reading this alongside my previous Shenzhen blog, you should be able to see in three dimensions 'why the Hong Kong dining scene is struggling and only the high-end sector is thriving.'
Read the previous post here:
👉 Real Shenzhen Life Learned Through 'Northbound Consumption' from Hong Kong

Why are Hong Kong restaurants struggling?
Many people feel that 'the number of closed restaurants has increased' when walking around Hong Kong in recent years.
Due to the 2019 protests and the strict regulations during the 2020-21 pandemic, the vibrancy of the past has clearly been lost, and many shops have been forced to withdraw.
Adding insult to injury is the 'northbound consumption' from Hong Kong to mainland China.
On weekends, hundreds of thousands of Hong Kong residents cross the border to Shenzhen and Guangzhou, where the cost of living is said to be about one-third that of Hong Kong, for the purpose of dining, massages, and shopping (bulk buying groceries at large stores like Costco).
Due to this flow of people, the following types of restaurants, in particular, are in a difficult business situation.

  • Mass-market restaurants

  • Restaurants with mid-range, somewhat high prices

Above all, 'rent' for restaurants in Hong Kong is high.
Therefore, even if they try to lower prices to bridge the gap with Shenzhen, they cannot make significant cuts because the rent level is too high.
Furthermore,

  • Staff service quality is not high

  • The price range is somewhat high
    When these factors overlap, it tends to lead to the conclusion: 'If I'm going to pay the same amount of money, I'll go to Shenzhen, where both the service and the price are satisfying.'

As a result,

  • Customer traffic decreases

  • Prices cannot be lowered

  • Service improvements do not progress

  • Management becomes difficult, and they either just barely scrape by or are weeded out if they cannot

This vicious cycle is one aspect of the current Hong Kong dining market.

High-end dining that is still 'completely unaffected'
On the other hand, the high-end segment of restaurants is almost unaffected by this northbound consumption.
I think this is the interesting part of Hong Kong.
High-end restaurants are,

  • People living in Hong Kong

  • People coming to Hong Kong for expeditions, business trips, or travel
    Regardless, there are many 'restaurants worth visiting at least once,' and I feel the underlying strength of the Hong Kong economy precisely here.

The price range is naturally high, but

  • Fully booked with two seatings a day, and sometimes three

  • Especially from Friday night to the weekend, they are so busy that it is difficult to get a reservation

In this situation, when you enter the restaurant, there is such a buzz that you might doubt, 'Is the Hong Kong economy really that bad?'
In particular, Mott 32 and The Aubrey, which I will introduce later, have a very large number of Western customers, and the atmosphere makes you think, 'Is this a popular restaurant in London?'

① Mott 32: Ultra-high-end Chinese food symbolizing modern Hong Kong
Location

Mott 32 is a globally acclaimed brand that "embodies modern Hong Kong Chinese cuisine."
The interior is a

  • classic Chinese art

  • industrial elements

  • modern interior design

that are masterfully mixed, creating a space that symbolizes "the present of Hong Kong."
The cuisine is high-end Chinese that incorporates the essence of multiple regions, including Cantonese, Shanghainese, and Beijing.
Among them, the most famous is the Peking Duck, which requires an advance reservation.
The Peking Duck has

  • a crispy skin texture

  • a balance of juicy meat

  • a combination of sauce and condiments

that are all wonderful, and it is no exaggeration to say it is the "most delicious" Peking Duck you can eat in Hong Kong.
In addition, the pigeon dishes, dim sum, and signature char siu are all consistently delicious, with almost "no misses."
The price range is high, but considering the overall quality of the food, atmosphere, and service, it is a highly recommended spot for "special occasions," "family anniversaries," or "a final dinner after an overseas trip."

② The Aubrey: A Japanese Izakaya with an atmosphere like being in London
Location

The Aubrey is a "Japanese Izakaya & Cocktail Bar" located in the Mandarin Oriental Hong Kong.
At night, the restaurant is almost entirely filled with Westerners, making you feel as if you are in a popular bar in London.
Its features include

  • fusion menu based on Japanese food

  • a lineup of cocktails and wines made by high-level bartenders

  • a night view overlooking Victoria Harbour

As for the food,katsu sando (pork cutlet sandwich)is a quiet specialty, and it is so well-crafted that you might feel it is "better than in Japan."
The choice of bread, the balance of the sauce, and the frying technique are exquisite, making it quite satisfying as bar food.
For drinks,

  • signature cocktails

  • craft spirits

  • an extensive selection of wines and champagnes

and because they serve many guests every night, the bartenders' skills are naturally honed.
From the window seats, you can see the entire night view of Victoria Harbour, and combined with the atmosphere of the interior, it becomes a one-of-a-kind experience: "a high-end London bar + the night view of Hong Kong."
*It is temporarily closed for renovations at the Mandarin Oriental in the summer of 2026, but is scheduled to reopen in the autumn or later.

③ Blanc De Noirs: A "small-capacity, high-density" bar that champagne lovers should visit at least once
Location

Blanc De Noirs is a new champagne bar that just opened in the spring of 2026.
Its features include:

  • One of the best champagne selections in Asia

    • Over 25 types of champagne by the glass

    • A cellar housing a collection of approximately 500 champagne labels

  • A small, intimate bar counter with limited seating

  • Adjacent to other renowned establishments within The Landmark (such as Amber, Sushi Shikon, and SOMM)

Because it is served by bartenders who gained experience at The Aubrey, the quality of the cocktails is also extremely high, and it is a bar with a wide range of ways to enjoy it, such as:

  • Champagne on its own

  • Champagne-based cocktails

  • As an aperitif or digestif to pair with food from surrounding restaurants

Although the number of seats is not large, you can fully enjoy:

  • Conversation at the bar counter

  • Quiet time at a side table

For champagne lovers and those who enjoy bar culture, it can be called a "place you must visit at least once when you come to Hong Kong."


④ SOMM: Sommelier-led casual French bistro
Location

SOMM is a French-style neo-bistro with the concept of "sommelier-led casual dining."
Its features include:

  • A wide lineup available by the glass, focusing on wine and sake

  • A "relaxed" atmosphere that avoids excessive formality

  • Yet the cuisine remains strictly authentic

For wine lovers,

  • you can enjoy your meal while trying various wines by the glass

  • and consult with the sommelier to choose a glass that matches your condition for the day

in that sense, it is a restaurant that can be called a "must-visit place at least once."
My personal recommendations are,

  • the mussel salad

  • the warm, freshly baked-style bread

Both are simple yet excellent in ingredients and preparation, and pair perfectly with wine.

The service spirit of the "Nepalese staff" supporting high-end dining
One common feature of these high-end restaurants is the "high quality of service staff."
One reason often cited for the low quality of service in Hong Kong restaurants is

  • the lack of service spirit among young Hong Kong people
    is often mentioned.

On the other hand, many Nepalese staff work at places like Mott 32, Aubrey, Blanc De Noirs, and SOMM.
My impression of the Nepalese staff is that they are

  • meticulous and serious

  • naturally attentive to customers

  • smooth in English communication

and are excellent in these respects.
While they are as capable of speaking English as Filipino staff, there is less of the "casual feel" often associated with Filipinos, and I feel they provide more delicate service in the restaurant setting.
Even in an environment of high rent and high prices,

  • the quality of the food

  • the spatial design

  • the hospitality of the staff

These Hong Kong restaurants teach us that when these elements come together, high-end dining continues to attract customers.

Next time: Introducing "Nepalese cuisine" in Central
In the next post, I plan to feature recommended Nepalese restaurants in the Central district.
For those living in Hong Kong or staying long-term for expeditions or studies, knowing the "cuisine of the local staff's home country" is a good way to bridge the gap with the local community.

Regarding consultations for overseas expeditions and sports study abroad
Please feel free to consult with me for free regarding your child's overseas expedition or tennis/sports study abroad.
As someone who knows the local area, I will answer directly according to each individual's situation.

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Understanding the "vibe of the city" in Hong Kong and Shenzhen will definitely be a plus for planning sports study abroad programs or expeditions.
Please feel free to send any questions about the blog content along with your inquiries regarding expeditions or study abroad programs.

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