Recognised as Asia’s No. 1 Pizzeria, renowned for authentic Italian cuisine, CIAK offers guests the chance to indulge in comforting, high-quality dishes — from handcrafted pasta to naturally leavened pizzas — each reflecting the true essence of Italy.

With nearly 50 years of heritage, Forum Restaurant is a benchmark for high-end Cantonese cuisine. Internationally acclaimed for its signature Forum Abalone, the restaurant is known for its unwavering commitment to quality, consistency and craftsmanship. Using premium ingredients and meticulous techniques, Forum continues to set the standard for culinary excellence in Hong Kong.

Bo Innovation’s Chef Alvin Leung, known as the ‘Demon Chef’, reimagines classic Chinese flavours with bold artistic flair. His X-treme Chinese cuisine strips tradition to its essence and rebuilds it with modern creativity — challenging expectations and thrilling the senses. Step into a culinary journey where innovation outshines extravagance and every dish is a memorable masterpiece.

Chinesology is a contemporary Chinese fine-dining restaurant devoted to reinterpreting the soul of Chinese gastronomy with refined creativity and cultural depth. With nearly 30 years of culinary expertise across Asia’s top restaurants, it presents dishes that honour centuries-old traditions while embracing modern sophistication.

Award-winning Cantonese restaurant Ming Court makes its debut at the Hong Kong Wine and Dine Festival. The team reinterprets Cantonese classic dishes using local heritage brands to celebrate Cantonese culinary heritage while promoting homegrown brands on the international stage.

CulinArt 1862 is an exquisitely crafted upscale Western restaurant that create multinational dishes reminiscent of works of art. The diverse dining selections reflect the culinary team’s discerning eye for quality ingredients and their passion for creativity and cooking. Committed to sustainable gastronomy, it demonstrates profound dedication to environmental responsibility and sustainability.

Cristal Room by Anne-Sophie Pic marks a pioneering collaboration in Hong Kong between Baccarat, MICHELIN-starred chef Anne-Sophie Pic and hospitality group Leading Nation Hospitality. Celebrated for her ‘Imprégnation’ philosophy, Pic — alongside head chef Marc Mantovani — presents refined French cuisine infused with Asian influences, offering guests a sensory journey that reinterprets tradition through bold, balanced flavours.

The Chinese Library’s culinary philosophy focuses on traditional Chinese cuisine with modern and creative ingredients. From dim sum at lunch time to Cantonese roast goose and char siu pork, Chiuchow braised duck, fiery Sichuan fish in chilli broth, Beijing duck, alongside typhoon shelter crispy garlic prawns, the menu showcases the diverse flavours of Chinese gastronomy.

Ami’s menu is masterfully crafted by Executive Chef Nicolas Boutin, who meticulously selects the finest seasonal ingredients, artfully showcasing the subtleties of nature on each plate while preserving quality and integrity.

As a proud ambassador of French gastronomy, ÉPURE presents the finest dining experience. Singaporean Chef Aven Lau brings a wealth of culinary expertise to ÉPURE and presents classic dishes infused with innovative Asian twists. For over a decade, ÉPURE has stood as a bastion of contemporary French luxury, holding a MICHELIN star for nine consecutive years.

Chef Eric Räty, a Finnish culinary talent, is the visionary behind Arbor, which sources seasonal ingredients from Japan and reinterprets them through a distinct Nordic lens. His meticulous technique and creativity emphasise the vibrant, unique flavours of each component. This philosophy has earned Arbor a MICHELIN star just eight months after its opening, followed by a second star within a year — a distinction that has been upheld for six consecutive years.

The prestigious three MICHELIN-starred L’ATELIER DE JOËL ROBUCHON also holds 2 Diamonds in the Black Pearl Restaurant Guide. In addition, the company operates THE GRAND HK, a lifestyle dining brand launched in 2015, further expanding its reach across the city.