Cover Tatler Best Hong Kong and Macau took place at Four Seasons Hotel Hong Kong on May 11, 2026
Tatler Best Hong Kong and Macau took place at Four Seasons Hotel Hong Kong on May 11, 2026
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The region’s top restaurants, bars and hotels gathered for the Tatler Best Hong Kong and Macau 2026 awards—a celebration of hospitality and the community that shapes where we eat, drink and stay
On May 11, inside the ballroom of the Four Seasons Hotel Hong Kong, the hospitality industry gathered for the annual Tatler Best Hong Kong and Macau 2026 awards. The guide that has become Tatler Best began in 1984 as a restaurant directory, later adding Macau, then bars. Hotels joined the programme in 2025, and this year, they brought their own categories: Best Hotel Spa, Best Family Hotel and Best Boutique Hotel.
A total of 141 awards were presented across three main categories: the Tatler Best 20 Restaurants and 20 Bars in each city, the inaugural Tatler Best 10 Hotels, and the Best-in-Class awards for design, innovation, service and individual talent.
Tatler Best Hong Kong and Macau 2026 awardees
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Tatler Asia’s regional dining editor, Fontaine Cheng, and regional travel editor, Coco Marett, co-hosted the ceremony. Sean Fitzpatrick, chief experience officer and Tatler Best jury co-chair, delivered the opening speech. He was then joined on stage by fellow presenters Andy Cheng, regional head of dining and jury co-chair; Tamara Lamunière, president of Tatler Asia; Devin Pun, managing director of Moët Hennessy Diageo for Hong Kong and Macau, who presented the Best Innovation awards; and Helena Chen, senior vice-president and general manager of Mastercard Hong Kong and Macau, who presented the Best New awards.
Then came the moment the room had been waiting for. In Hong Kong, Upper House was named Hotel of the Year. The property, which opened in 2009, has maintained a reputation for intuitive and warm service. Wing took Restaurant of the Year, which, helmed by Vicky Cheng, applies precise technique to Chinese culinary traditions, combining creativity with excellent service for its fine-dining experience. Bar Leone received Bar of the Year, a result that perhaps came as no surprise given the bar’s loyal following built through a focused cocktail programme that prioritises Italian conviviality.
Danny Yip and Jammie Yeung of The Chairman, Hong Kong
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In Macau, Wynn Palace was named Hotel of the Year. The property balances theatrical grandeur with attentive service. It is also home to the other two top winners. Chef Tam’s Seasons, which operates on a rotating menu that changes based on real-time ingredient availability from suppliers, took home the Restaurant of the Year award, while Bar of the Year, Wing Lei Bar, was recognised for its thoughtful and evolving innovation.
Other notable awards were given to individual winners, including Carlito Chiu of Andō, who received Best Sommelier in Hong Kong for the third year running. Andy Tam of MGM Macau took the same honour, bringing his experience to beverage programmes across multiple venues. Jonathan A Duran Medina, recognised for bringing fresh energy to the craft, was awarded Best Pastry Chef for his work at Alain Ducasse at Morpheus in Macau, while Kylie Ga-in Yang of ZS Hospitality Group received Best Pastry Chef in Hong Kong for her work at Sol and Hansik Goo, where she brings Korean influences to her dessert programme.
Tatler Best Hong and Macau 2026 winners enjoying the occasion
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Loïc Portalier of Louise was named Hong Kong’s Rising Star for his grounded and elegant cooking, and Pan Sihui of Aji received Macau’s Rising Star, owing to his unique Asian bistronomy approach. Jack Ng was named Rising Star for bars in Hong Kong for his work at Argo, where he has quickly developed into a bartender with a clear point of view. Victor Pun of W Macau—Studio City took the same award in Macau, where he draws on Asian ingredients for his creations.
In the Best Innovation award for restaurants, Yong Fu was awarded in Hong Kong for its work with Ningbo cuisine, a style that is underrepresented in the city’s fine-dining scene. In Macau, the award went to Chef Tam’s Seasons, whose rotating menu was recognised for its creativity and rigour. Kinsman took Best Innovation for bars in Hong Kong, praised for reviving forgotten spirits into a narrative-driven experience, while Long Bar received the award in Macau for reimagining a global icon with a sense of place and scale.
Kylie Ga-in Yang of Sol and Hansik Goo, Hong Kong
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The Best New openings awards went to Torikaze for restaurants, Mius for bars, and Kimpton Tsim Sha Tsui for hotels in Hong Kong. Over in Macau, the honours went to House of Origin, Pony & Plume and Capella at Galaxy Macau.
For this year’s new awards, Best Hotel Spa went to Mandarin Oriental Hong Kong and Grand Lisboa Palace in Macau, while Island Shangri-La in Hong Kong and Londoner Court in Macau won Best Family Hotel. The Best Boutique Hotel in Hong Kong went to The Fleming, a charming property that exudes intimacy and character.
After the ceremony, guests enjoyed a spread furnished by the food and drink sponsors, including Kamcentre Roast Goose, which served its signature charred barbecued pork; Royal Caviar Club; and Liz & Tori, which provided fresh artisanal gelato. Meanwhile, the Four Seasons Hotel Hong Kong served delightful canapés, Peking duck and ice cream pineapple buns. Moët & Chandon kept the celebrations flowing with champagne throughout.
The awards for Tatler Best 20 Restaurants, 20 Bars and 10 Hotels Hong Kong
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All winners across the Tatler Best 20, Tatler Best 10 and Best-in-Class categories are eligible for the Tatler Best Asia-Pacific Awards later this year. That programme will bring together winners from across the wider region onto a stage with international visibility.
Before the ceremony ended, Cheng addressed the room: “This industry is hard. Long hours. High stakes. Guests who don’t always say thank you. And yet you keep showing up. Giving more than anyone asks.” Marett added: “That is what we call hospitality. And no trophy captures it the way this room does today.”
The Tatler Best Hong Kong and Macau 2026 awards were presented in partnership with Mastercard Hong Kong & Macau, and Moët & Chandon.
Above Watch the highlights of Tatler Best Hong Kong and Macau 2026
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A storyteller by day and a first-class food devourer by night, Fontaine is the Regional Dining Editor at Tatler Asia, overseeing dining content across all regions and shaping the brand’s editorial voice on food, chefs and culinary culture.
She is also Content Lead for Tatler Best and Co-jury Head for Tatler Best Hong Kong and Macau, guiding the awards’ editorial direction and evaluation process. With over a decade in the lifestyle and media industry spanning London and Hong Kong, she brings a cross-regional perspective to the table.
Follow her on Instagram at @fontimes.
