Cover The winners of the Best of the Year Awards at the Tatler Dining Awards ceremony on January 30, 2023 (Photo: Kenneth Tang/Tatler Dining)

Our marquee awards night returned in the flesh on January 30, 2023 for the first time in three years. Find out who was crowned the best in class this year.

Last held in person in 2019, the Tatler Dining Awards marked a spirited return to normality this year with a physical awards ceremony that took place on January 30, 2023, delivering glamour and camaraderie in a way that only a once-a-year gathering of industry's best could. The ninth edition of our annual awards programme celebrates the achievements of Hong Kong's culinary community during a pivotal moment in the city's history, as we navigate a path out of the challenges of recent years.

The Tatler Dining Awards comprise the Tatler Dining 20 list—an unranked collection of the city's most impactful restaurants; and the Best of the Year awards, which are given to those who have excelled in their field in the past year. The winners are selected from a pool of more than 160 restaurants that have been personally reviewed and vetted by our team of editors and reviewers as part of the Tatler Dining Guide, which is now in its 39th edition this year and is scheduled to hit bookshelves across Hong Kong on February 1, 2023.

Embodying the tenacity, grit and flair that it takes to excel at the highest levels of gastronomy, the winners of 2023 have shown a unique capacity to thrive during times of great unpredictability. New to this edition is the Restaurant of the Year award, given to the highest scoring restaurant in the Tatler Dining 20 list, as voted on by our panel of industry leaders and tastemakers.

Continue reading for the full list of winners and nominees for the Tatler Dining Awards Hong Kong 2023.

Related: Tatler Dining's Best Of The Year Awards 2022

Rising Star Award

Tatler Asia
Above Shim Jung Taek is presented with the Rising Star award by Chief Experience Officer of Tatler Asia, Sean Fitzpatrick (Photo: Kenneth Tang/Tatler Dining)

A newcomer or underrated individual working in the dining scene who has impressed with their potential and contributions to the industry.

Winner: Shim Jung Taek, Mosu

It has been an exciting year for Mosu’s executive chef Sung Anh and his protégé Shim Jung Taek, who moved from Mosu in Seoul as sous chef to become head chef in Hong Kong. The ex-music producer and videographer has demonstrated incredible talent, tenacity and timing, as he switched career paths after a moment of culinary inspiration and went on to work in highly acclaimed kitchens including Tokyo’s Quintessence. Now, at Mosu Hong Kong, Shim holds his own and works closely with Sung to uphold the original style of innovative Korean cuisine while incorporating more local elements to help the cuisine evolve.

Nominees

  • Andy Ching Ho, The Chairman
  • Jeston Chua, Vivant
  • Percy Ho, Mora
Mosu
Korean

3/F, M+ Tower, 38 Museum Drive, West Kowloon Cultural District, Hong Kong

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Best Interior Design

Tatler Asia
Above Joyce Wang Studios is presented with the Best Interior Design award for Magistracy Dining Room (Photo: Kenneth Tang/Tatler Dining)

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

Winner: Magistracy Dining Room

Stepping into the Magistracy Dining Room for the first time is a moment to savour: the capacious, mahogany-panelled former courtroom of the historic Central Magistracy dramatically sweeps outwards, its high vaulted ceilings inducing awe and a moment of self-reckoning as one is made to blink twice, ascertaining whether they are truly still in cramped, hectic Hong Kong. Designed by Joyce Wang Studios, the dining room draws inspiration from London institutions like Scott’s, Wiltons and J Sheekey. Curved banquettes in rich reds, and a spiral staircase that leads to an intimate balcony seem custom-built for grand dinners to come; while none of the magic is lost as one moves outside to the Botanical Garden, a lush terrace with white parasols and green foliage ideal for reclining and enjoying gin and tonics. It’s a true labour of love that’s a fitting testament to Hong Kong’s rich history.

Nominees

  • Agora
  • Estro
  • Grand Majestic Sichuan
  • Mosu
Magistracy Dining Room
British   |   $ $ $ $

G/F, Central Magistracy, Tai Kwun, 1 Arbuthnot Road, Central, Hong Kong

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Best Service

Tatler Asia
Above Mauricio Rodriguez and Ricardo Chaneton are presented with the Best Service award by Chief Experience Officer of Tatler Asia, Sean Fitzpatrick (Photo: Kenneth Tang/Tatler Dining)

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

Winner: Mono

Service is a lynchpin of every restaurant, but Mono takes it one step further thanks to a dining experience that is as much an education as it is a celebration of Latin American cuisine. The open kitchen allows for a direct connection with chef Ricardo Chaneton and his team, while on the floor, general manager Mauricio Rodriguez familiarises diners with novel dishes and ingredients, and the way in which they are embedded in the culture of Latin America. Special flourishes like the 21-ingredient molé laboriously prepared à la minute make every meal here a memorable encounter.

Nominees

  • Belon
  • Roganic
  • Whey
  • Wing
Mono
French   |   $ $ $ $

5/F, 18 On Lan Street, Central, Hong Kong

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Best Sommelier

Tatler Asia
Above Pierre Brunelli is presented with the Best Sommelier award by Chief Experience Officer of Tatler Asia, Sean Fitzpatrick (Photo: Kenneth Tang/Tatler Dining)

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

Winner: Pierre Brunelli, Roganic

With less than 300 people in the world holding the esteemed Master Sommelier title, Pierre Brunelli is as rare as they come. His expertise in wine has seen him at top British restaurants including The Fat Duck and Simon Rogan’s L’Enclume, not to mention wineries in France and Germany where he gained first-hand winemaking experience. Now heading up Roganic, Aulis, and The Baker and The Bottleman in Hong Kong, Brunelli curates wine lists and pairings with zeal, and has a bubbly personality to match. His unadulterated passion for wine, especially organic and biodynamic growers, is felt with every conversation—this also applies to the excellent non-alcoholic pairings at Roganic.

Nominees

  • Francois Ferrand, Tate Dining Room
  • Jacky Luk, Forum
  • King Mak, Somm
  • Victor Petiot, Caprice
Roganic
British   |   $ $ $ $

UG/F 08, Sino Plaza, 255 Gloucester Road, Causeway Bay

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Best Pastry Chef

Tatler Asia
Above Cyrus Yan is presented with the Best Pastry Chef award by Chief Experience Officer of Tatler Asia, Sean Fitzpatrick (Photo: Kenneth Tang/Tatler Dining)

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

Winner: Cyrus Yan, Écriture

Cyrus Yan may not be a name widely known (yet), but the young pastry chef has been quietly perfecting his craft in the kitchens of Écriture, wowing diners with intricate creations that denote an eye for detail and an exceptionally steady hand. During his time working with chef Maxime Gilbert, his remit has expanded from the desserts section—which are ephemeral and sublime—to the seasonal pastries like galettes des rois; and the homemade bread basket, of which the sourdough bread is making a name for itself. Certainly a promising talent to keep an eye on.

Nominees

  • Graff Kwok, Tate Dining Room
  • Ringo Chan, Four Seasons Hotel Hong Kong
  • Steven Jin, L'Envol
Écriture
Permanently closed

26/F, H Queen’s, 80 Queen’s Road Central, Central, Hong Kong

Sustainability Champion

Tatler Asia
Above Ashley Salmon is presented with the Sustainability Champion award by Chief Experience Officer of Tatler Asia, Sean Fitzpatrick (Photo: Kenneth Tang/Tatler Dining)

A group or individual in the F&B industry who has made significant contributions towards bettering the environment.

Winner: Ashley Salmon, Roganic

Proudly championing local produce sourced from the New Territories at Roganic, Ashley Salmon is one of the brightest torch bearers for sustainability in Hong Kong. His elevation of these ingredients in a forward-thinking menu does each one justice but also holds a next-level importance for fine dining. In addition to replacing printed menus with QR codes on wooden blocks to reduce paper consumption, and repurposing waste ingredients for other dishes and cocktails, Salmon and his team are undoubtedly paving the way for a deliciously verdant future in Hong Kong.

Nominees

  • Heidi Spurrell, Future Green
  • Matt Reid, KIN Food Halls
  • Richard Ekkebus, Amber
  • Shane Osborn, The Arcane Collective
Roganic
British   |   $ $ $ $

UG/F 08, Sino Plaza, 255 Gloucester Road, Causeway Bay

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Best New Restaurant

Tatler Asia
Above Mosu wins Best New Restaurant (Photo: Kenneth Tang/Tatler Dining)

The most exciting restaurant to open between September 2021 to October 2022, one that we would go back to again and again.

Winner: Mosu

The city was abuzz at the very start of 2022 with news that chef Sung Anh would be opening a branch of his much-lauded fine-dining restaurant Mosu in Hong Kong, no less as the flagship F&B venue at M+. The restaurant had gotten its start in San Francisco where it quickly gained acclaim, before Anh made the controversial decision to move the operation to Seoul in 2017. There, Mosu quickly gained a reputation as the Korean capital’s most expensive restaurant, attracting the same controversy as in its birthplace, though Anh’s unswerving and calm approach to critics seems to have won out in the end.

In Hong Kong, the interior of M+ continues Mosu’s tradition of austere design, a visual theme that is reflected in the presentation of the menu, which includes signatures from the parent restaurant like the tofu dumpling and abalone taco—though head chef Shim Jung Taek has also taken occasional liberties with incorporating Hong Kong’s finest seafood into new dishes, too. The hype has yet to die down around this year-old opening, with diners straining to taste an alternative and thoroughly progressive version of contemporary Korean cuisine for themselves.

Nominees

  • Agora
  • Mora
  • Testina
  • Vivant
Mosu
Korean

3/F, M+ Tower, 38 Museum Drive, West Kowloon Cultural District, Hong Kong

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Impact Award

Tatler Asia
Above Gabrielle Kirstein is presented with the Impact Award by CEO of Tatler Asia, Michel Lamunière (Photo: Kenneth Tang/Tatler Dining)

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: Feeding Hong Kong

On a mission to fight citywide hunger, Feeding Hong Kong works to reduce the food waste—some 3,200 tonnes—that is sent to landfills everyday by rescuing high-quality surplus food that would otherwise be thrown away from retailers, distributors and manufacturers and redistributing it to those living in poverty. Last year, under the direction of founder Gabrielle Kirstein and new CEO Billy Yeung, Feeding Hong Kong continued to do important work, including hosting food drives, collecting unwanted mooncakes, running school campaigns to raise awareness, and collaborating with Hong Kong’s top chefs including Manav Tuli of Chaat and Li Chi-wai of The Legacy House for ‘Food Wanted, Not Wasted’—an educational programme and video series that features cooking demonstrations and tips to minimise food waste from our households and help protect our environment.

Nominees

  • Future Green
  • JIA Group
  • More Good HK
  • ZS Hospitality

Local Champion

Tatler Asia
Above ArChan Chan is presented with the Local Champion award by CEO of Tatler Asia, Michel Lamunière (Photo: Kenneth Tang/Tatler Dining)

A group or individual who has made a real contribution to promoting or championing local Hong Kong food culture.

Winner: ArChan Chan, Ho Lee Fook

Though ArChan Chan spent the formative years of her career cooking in Australia and Singapore, she always harboured a special place in her heart for the place of her birth, so much so that she dedicated her first cookbook, Hong Kong Local, to 70 recipes of the city’s most iconic foods. When she was given the opportunity to helm Ho Lee Fook, Chan took to the role with creative abandon. “This next chapter for Ho Lee Fook is more unapologetically Cantonese in spirit; we really want to make sure that every aspect of our DNA embraces this,” she told us. What’s followed at the restaurant has been an unbridled ode to Cantonese cuisine, lovingly recreated and slightly updated for the modern palate, while allowing authentic flavours and the quality of local produce to shine through.

Nominees

  • Danny Yip, The Chairman
  • Jayson Tang, Man Ho Chinese Restaurant
  • Vicky Cheng, VEA
  • Vicky Lau, Tate Dining Room
Ho Lee Fook
Cantonese   |   $ $ $

G/F, 1-5 Elgin Street, Central, Hong Kong

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Chef of the Year

Tatler Asia
Above Vicky Lau is presented with the Chef of the Year award by CEO of Tatler Asia, Michel Lamunière (Photo: Kenneth Tang/Tatler Dining)

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 Lau, Tate Dining Room

There are many restaurants in Hong Kong older than 10 years, though none have quite managed the feat that Tate Dining Room has achieved in staying at the forefront of the dining scene the entire length of its run. That is largely thanks to the efforts of chef-founder Vicky Lau, whose delicate touch, precise eye, and penchant for spotlighting local ingredients through her “Ode To…” tasting menus has won over diners through the years. Lau’s creative star has yet to wane, with the past year seeing the opening of Mora, her soy-centric restaurant on Upper Lascar Row, and Ān, the soy milk brand that is spreading the gospel of soy far and wide, having already collaborated with the likes of The Upper House and Argo. Espousing a healthful and more inclusive vision of fine dining without losing sight of heritage, Lau is only just getting started.

Nominees

  • Agustin Balbi, Ando
  • Antimo Merone, Estro
  • Antonio Oviedo, Agora
  • Ricardo Chaneton, Mono
  • Vicky Cheng, VEA
Tate Dining Room
Modern   |   $ $ $ $

210 Hollywood Road, Sheung Wan, Hong Kong

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Restaurateur of the Year

Tatler Asia
Above Syed Asim Hussain is presented with the Restaurateur of the Year award by CEO of Tatler Asia, Michel Lamunière (Photo: Kenneth Tang/Tatler Dining)

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

Unless you’ve been living under a giant rock in Hong Kong these past ten years, you will have heard of Black Sheep Restaurants. Founded by Syed Asim Hussain in 2012, the hospitality group has seen its fair share of trials and tribulations but, despite it all, has pushed through with a variety of popular concepts and imports to show for it. Commemorating its 10th anniversary in 2022, Hussain continued to make history by opening Magistracy Dining Room inside one of the oldest surviving law court buildings in Hong Kong. Beyond glamorous restaurant openings, Hussain has always emphasised the importance of community, making it a point to look after their own with a newly opened team canteen for their staff to rest and recharge, and going further afield to raise money for emergency aid during Pakistan's devastating floods.

Nominees

  • Danny Yip, The Chairman
  • Elizabeth Chu, ZS Hospitality
  • Umberto Bombana, Octavo Managament Group
  • Yenn Wong, JIA Group

Restaurant of the Year

Tatler Asia
Above Mauricio Rodriguez, Yenn Wong and Ricardo Chaneton are presented with the Restaurant of the Year award by CEO of Tatler Asia, Michel Lamunière (Photo: Kenneth Tang/Tatler Dining)

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

Winner: Mono

To dine at Mono is to be enlightened by Latin America’s rich and diverse food culture, and there is no better ambassador for this than Venezuela native and chef Ricardo Chaneton who has forged ahead with his team since December 2019, educating and opening minds with a truly unique take on this complex cuisine.

Mono’s ever-evolving tasting menu, which presents inventive dishes such as an Andean vegetable salad, Brittanic blue lobster taco with 21-ingredient molé and Racan pigeon cooked on the bone, is created with the mastery of French technique—all the while embodying the roots and traditions of Chaneton’s ancestors—for dishes that are vibrant and full of flavour.

Paired with impeccable service that ensures diners feel taken care of, knowledgeable yet captivating storytelling, and the ambition to keep breaking boundaries, Mono has inspired and continues to inspire others to embrace Latin American and other heritage cuisines in Hong Kong.

Mono
French   |   $ $ $ $

5/F, 18 On Lan Street, Central, Hong Kong

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Sponsors

Venue Partner

Hong Kong Ocean Park Marriott Hotel

Brand Partners

Cathay, Hennessy, Dom Pérignon, Moët & Chandon, Minuty, Royal Caviar Club, DASH Water

Credits

Illustration  

Mally Cheung

Topics