Magistracy Dining Room’s stately setting, complete with high vaulted ceilings and elegant red banquettes, provides the perfect backdrop for enjoying English culinary classics, served with a theatrical flair by well-dressed captains and presented on trolleys, offering a fully immersive and luxurious dining experience for those special occasions.

Estro’s interior, designed by Andre Fu Studio, is as sleek as the elevated Neapolitan cuisine on the menu. The space feels as though you’ve stepped into a secret indoor garden with its gated entrance and terracotta walls, but it is the food that does most of the impressing. Here, recipes inspired by chef Antimo Merone’s home meet sophisticated combinations and stylish plating for a delightful meal, dish after dish.

Chinese-French restaurant Vea is helmed by executive chef Vicky Cheng. The restaurant cleverly combines Chinese traditions and cuisine with Western sensibilities to offer food that intrigues and excites. The tasting menu is available with six or eight courses with signatures such as sea cucumber and an abalone pithivier, amongst others.

Caprice presents French dishes with global influences. The menu options include a four or five-course lunch, a connoisseur and a signature tasting menu. Headed by chef Guillaume Galliot, guests can look forward to imaginative dishes and seasonal variations that can make the occasion all the more memorable.

Amber is the fine dining venue inside The Landmark Mandarin Oriental hotel with a firm stance on sustainability. The French restaurant is helmed by culinary director Richard Ekkebus who has created a seasonal menu with a progressive outlook and consciously sourced ingredients.

Aulis is a development kitchen and chef’s table for only twelve guests, making it an intimate and interactive dining experience with the team there. The multi-course tasting menu is a showcase of farm-to-table dining, utilising seasonal and local ingredients. Each dish is plated and described at the table, with the option of wine or non-alcoholic drink pairings selected by expert sommeliers. 

Set within the neo-brutalist M+ museum of visual culture, Mosu stands as its first international branch following the original’s move from San Francisco to Seoul, embodying a spartan elegance that complements its surroundings. The menu offers a minimalist yet profound take on contemporary Korean cuisine, featuring flawlessly executed dishes such as the famed abalone taco. 

It’s easy to see why Tate Dining Room is on this list. The restaurant’s elegant interior is flourished with tasteful elements, setting the scene for special occasions and its cuisine is just as exquisite. Curated with precision, the menu artfully reimagines Chinese cuisine with a subtle French twist in dishes that make the most of fine ingredients.

Arbor offers exquisite Nordic-Japanese cuisine in an elegant dining room with large windows that make the space bright and airy in the day, and atmospheric in the evening. The menu presents innovative fare created by Finnish chef de cuisine Eric Räty. Expect multi-course tasting menus with creative Nordic sushi, a signature pigeon dish and one of the fluffiest brioches we’ve ever sampled, served with savoury miso and mentaiko butter.

Nestled within the multi-concept venue Forty-Five, Cristal Room by Anne-Sophie Pic is born from a unique partnership with Baccarat’s crystal artisans. It is designed by the Parisian studio Gilles et Boissier for a refined ambience. The restaurant offers an innovative twist on French gastronomy, mirroring Pic’s distinctive approach where flavours and aromas elegantly converge through infusion techniques.

In a collaboration between renowned Japanese chef Shinji Kanesaka and Lai Sun Dining, Kanesaka Hong Kong offers a bespoke dining experience for only 20 guests, set against the iconic views of the Legislative Council and HSBC Building. At the helm, head chef Seiji Taniguchi, with his esteemed background from Sushi Kanesaka at Tokyo's Palace Hotel and training under Kanesaka’s protégé, Kikuchi Shunsuke, crafts an exquisite menu. 

Emphasising sustainability and ethical sourcing, Feuille showcases local ingredients from Hong Kong’s producers and organic farms. The menu at Feuille, designed as a degustation, mirrors the life cycle of a plant, from seeds and grains in appetisers to flowers and fruits in desserts, highlighting a zero-waste ethos that sees ingredients reappear in various forms throughout the meal, offering an eco-conscious approach to fine dining that tastes as good as it looks.