Fine dining options in Hong Kong

Hong Kong is certainly not short of places to eat out, but for those C&I groups looking for that ultimate fine-dining experience, the new Michelin Guide to Hong Kong and Macau should provide suitable inspiration.

A total of 31 stars were handed out in the region's first guide, with many of the restaurants that made the grade nestled in the city's top hotels. Lung King Heen, a Chinese eatery at the Four Seasons Hotel in Hong Kong, was among two restaurants in the guide awarded the ultimate accolade of three stars - the other is in Macau - making Yan Tak Chan the first Chinese chef to become a three-star Michelin chef.

Lung King Heen, which means View of the Dragon, serves contemporary Cantonese food with a particular emphasis on seafood and dim sum. Dishes from the chef's tasting menu include 'hot and sour shark's fin soup' and 'simmered king prawn in champagne sauce with gold leaf'. Located on the fourth floor of the hotel, the restaurant offers views of the harbour and private rooms for business and family gatherings. The restaurant seats 128 but there is also a private dining room ideal for small groups.

Seven Hong Kong restaurants took two stars, including some familiar European names. The roll includes: L'Atelier de Joel Robuchon, T'ang Court, Caprice, Amber, Bo Innovation, Shang Palace and Summer Palace.

Double star winners

Fans of French cuisine should check out L'Atelier de Joel Robuchon or Amber at The Landmark Mandarin Oriental Hong Kong, where executive chef Richard Ekkebus serves up signature creations including 'Dungeness crab in five textures and four temperatures', 'langoustine with Iberian pork belly' and 'Tasmanian salmon with Kyuri cucumber'.

For a more traditional fine-dining experience, groups should head to T'ang Court at The Langham Hong Kong in Tsim sha Tsui on the Kowloon Peninsula. Named after the T'ang Dynasty and richly decorated in burgundy and gold, the restaurant specialises in Cantonese cuisine with award-winning dishes including 'sauteed prawns and crab roe with golden-fried pork and crab meat puffs'.

Eateries that took one star include Pierre Gagnaire's restaurant at the Mandarin Oriental Hotel, and Hong Kong's culinary institutions such as Yung Kee and Fook Lam Moon. Yung Kee on Wellington Street in central Hong Kong, which started out as a small outfit 1942 and has since become a must visit for gourmands, is famous for its roast goose. Meanwhile, Fook Lam Moon in Wanchai, popular with local movers and shakers, serves Cantonese cuisine that uses exotic ingredients such as eel and ostrich.