A venue that makes the best visual impact and unforgettable first impression.

Winner: Kaen Teppanyaki

Forty-Five, the multi-venue dining destination found atop Gloucester House in Central, is veteran F&B interior designer Sean Dix’s most ambitious project to date, and amongst its five venues, Kaen Teppanyaki is the best showcase of Dix’s well-honed repertoire of design techniques, rounded corners and all. There’s a restrained luxury here in line with Zen tenets—flamed granite and hinoki timber recall Japanese rock gardens, giving the theatre of teppanyaki a sense of gravitas without the sombreness. Adorable sculptures and plateware by Japanese artist En Iwamura add cheeky levity to the dining experience, assuring diners not to take themselves too seriously.

Nominees

• C View
• Falcone
• Palace Garden
• The Praya

A venue that consistently goes above and beyond to create a memorable dining experience.

Winner: Wing

In the world of dining, service stands as the cornerstone for all restaurants, but even more so at fine dining establishments. Wing does this effortlessly—sweeping diners off their feet with its unparalleled service. The staff, not only friendly but astutely intuitive, have mastered the art of anticipation. They divulge the intricacies of each dish, offering a glimpse into the chef’s craftsmanship, and the thoughtful touch of pairing dishes with premium Chinese tea underscores the meticulous attention to detail that sets Wing apart. The essence of teamwork permeates throughout, acting as the secret sauce that positions this restaurant at the summit of hospitality brilliance.

Nominees

• Andō
• Caprice
• Ho Lee Fook
• Roganic

An individual who not only knows their wine, but elevates the dining experience with their curation and recommendations.

Winner: Carlito Chiu, Andō

This dapper wine director is always thirsty for knowledge and discovering underappreciated producers—the reason, perhaps, behind his stellar picks for the wine programme at Ando. The synergy between Chiu and Ando’s chef-founder Agustin Balbi is second to none, with the Hong Kong-raised sommelier having worked beside the Argentinian since the days of Haku. It’s such that his pairings always hit the spot with a menu that lies somewhere between Spain and Japan—a combination of flavours that is sure to test the mettle of any sommelier, yet Chiu handles the challenge with aplomb with a wine list that champions everything from umami-rich cult Japanese wines to promising vineyards in China.

Nominees

• Cherish Ho, Auor
• Reeze Choi, Somm's Philosophy
• Rex Leung, Hansik Goo & Whey
• Yulia Ezhikova, Cristal Room by Anne-Sophie Pic

Someone who has stunned with their technical skill as well as their innovation in the world of desserts.

Winner: Fabio Bardi, Estro

Fabio Bardi, the creative talent behind Estro’s desserts, breads and pastries has been turning heads and captivating taste buds with his inventive reinterpretation of Italian classics. Blending tradition with global inspiration, his approach brings the rich flavours of his native Italy and the diverse cultures he’s encountered together, resulting in creations that are as delectable to taste as they are striking to behold. Each bread basket is an irresistible siren call, and his pistachio gelato has become the stuff of legend, garnering a fervent and dedicated following.

Nominees

• Andy Yeung, The Regent
• Astoria Koh, Caprice
• Benjamin Lee, The Baker & The Bottleman
• Steven Jin, L'Envol, St Regis Hong Kong

The most exciting restaurant to open between September 2022 to October 2023, one that we would go back to again and again.

Winner: Feuille

In a city where the green tendrils of sustainable dining are yet to fully take root, this nature-inspired French restaurant has blossomed. Feuille, chef David Toutain’s first foray outside of his native France, is piloted with finesse by executive chef Joris Rousseau. The menu makes use of locally grown produce, along with ethically sourced meat and seafood, in dishes that never fail to astonish, delivering fresh, robust, and sometimes unexpected, flavours. It’s a toast to nature’s bounty, a celebration we hadn't known was absent from our lives, but now, having tasted its vibrant flavours, find ourselves unable to forsake.

Nominees

• Dolos
• The Merchants
• Racines
• Sep

A group or individual within the restaurant industry who has made a real impact on Hong Kong's dining scene in the last year.

Winner: Danny Yip, The Chairman

Danny Yip is no stranger to our pages—indeed, he’s not even a stranger to the Local Champion award, which he last won in 2022. The reasons for which he’s been recognised for the honour, however, remain the same: championing Cantonese cuisine in entirely creative, entirely unexpected ways, and elevating the standing of Hong Kong’s food culture on a global stage. It’s no wonder, then, that The Chairman has become a de facto stop on every chef’s visit to the 852. Never one to rest on his laurels, Yip pushed his own comfort zone in the past year through four-hands collaborations with the likes of Sézanne, Le Beaujour and 102 House, exploring the magic that happens at the intersection of Cantonese gastronomy and the rest of the world.

Nominees

• Kin Food Hub
• Michael Lui Ka-Chun
• More Good
• Richard Ekkebus, Amber

A restaurateur who has made significant impact on the dining scene with their vision. They can be a newcomer on the scene making waves, or a veteran who has made great strides in moving the dining scene forward.

Winner: Syed Asim Hussain, Black Sheep Restaurants

The four-time winner of this title in a span of just eight years is none other than the 38-year-old Hong Kong-born and bred founder of Black Sheep Restaurants, a hospitality group which now encompasses 28 venues in the city. Leading his company out of the pandemic with firm footing, Hussain doubled down on Black Sheep's commitment to storytelling with the opening of Neapolitan-themed pizzeria Falcone as well as the revamp of neighbourhood favourite Chôm Chôm, all the while continuing on an ambitious redevelopment of the Central Magistracy building with additional concepts to come this year.

A chef who has made significant impact on the dining scene in the past year with their culinary vision or initiatives outside of the kitchen.

Winner: Vicky Cheng, VEA & Wing

Under Vicky Cheng’s leadership, VEA and Wing are realms where the ordinary becomes extraordinary. Each visit brings complex narratives to the table, brilliantly celebrating Chinese heritage with an exciting freshness. Sure, Cheng boasts skill, experience and a creative flair that’s hard to match, but it’s his profound reverence for every ingredient, along with his relentless drive and work ethic, that has propelled him to culinary acclaim. This fervour overflows onto his Instagram, where he champions local, seasonal and often overlooked ingredients. Demonstrating that there's more to success than talent alone, Cheng's collaboration with a local charity and the creation of the Elizabeth Nutritional Fund, sees him using his platform to give back, particularly in supporting underprivileged children.

Nominees

• Antimo Merone, Estro
• Archan Chan, Ho Lee Fook
• David Lai, Neighborhood
• Ricardo Chaneton, Mono

This award recognises the highest ranking restaurant in the Tatler Dining 20 list, as voted on by our panel of industry leaders and tastemakers. 

Winner: Andō

There’s storytelling, and then there’s Andō, a restaurant where tales are not simply told but savoured. Here, chef and co-founder Agustin Balbi weaves his life’s journey into a menu, steered by his Spanish and Argentine heritage, with Japanese precision. The restaurant’s third year sees it perfecting this blend, in which Balbi’s mastery and innovation show no sign of slowing down.

The service here mirrors the quality of food, with a wine programme expertly tailored by wise wine whisperer, and sommelier Carlito Chiu, featuring both hidden gems and renowned labels. This extends to Andō’s culinary collaborations, drawing in top talents from Shenzhen, Tokyo, Singapore, Brazil and beyond for events that solidify its status as one of Hong Kong’s most coveted dining destinations.

But Andō’s story isn’t just about what’s on the plate. Their partnership with charity group More Good reflects a deeper, community-focused spirit, demonstrating that this restaurant is where you partake in a story that spans continents, cultures and cuisines, each dish a page-turner in its delicious narrative.