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Marking four decades since its first publication in 1984, the Hong Kong and Macau edition of the Tatler Dining Guide brings together more than 220 of the best restaurants and bars in the region
Publications that can boast of four decades of history are few and far between, especially in today’s digital age, which is why the 40th Tatler Dining Guide Hong Kong & Macau is our most monumental issue yet. This is our biggest edition of the Tatler Dining Guide in many years (328 pages!), properly reflecting the return of the region's dining scene after enduring some of the world’s longest and strictest social distancing measures.
On our 40th birthday, we’ve taken the liberty of doing some healthy introspection, as one is wont to do ahead of such milestones. This year, we have dramatically expanded our panel of dining experts, who have contributed their picks of the best restaurants they ate at in the past 12 months. Using a 100-point scoring system, where each restaurant is assigned between one to five points each, the panel is able to select a wider breadth of restaurants across the entire dining spectrum, from family-run neighbourhood spots to sky-high fine-dining, regardless of whether they have the requisite marketing budget, and resulting in a fairer representation of how our readers dine out today.
Tatler Dining Awards 2024: Meet Hong Kong’s Best In Class winners
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The 2024 Guide reveals this year's awardees of the Tatler Dining 20 Hong Kong list and Best In Class winners, spotlighting the best examples of Hong Kong's gastronomic talent. Also new to the Tatler Dining Guide is the first standalone Tatler Dining 20 list for Macau, which is an unranked collection of the year’s most interesting, impactful and inspiring restaurants in any particular region. Given the burgeoning potential and serious technique exhibited by Macau’s chefs, we feel that this new awards category has been a long time coming.
Aside from a comprehensive collection of the region's most noteworthy establishments, each year's Guide comes with a curation of long reads, and the 2024 edition is no different. With a nod to the past, we dug up archival issues of the Guide to see how it has acted as a mirror to Hong Kong's dining scene over four decades; and we caught up with the past winners of our Best In Class awards over the years to see how the trajectory of their careers has continued since. With an eye on the future, we also took a look at the trends that will shape our gastronomic culture in the year to come, from the increasing presence of offal in high-end dining, as well as the coming wave of premium Chinese producers that chefs would be hard-pressed to ignore.
Don't miss: Tatler Dining Hong Kong’s Top 20 restaurants of 2024
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On the cover this year, homegrown visual artist Kinchoi Lam illustrates a scene from the family dinners of his childhood, reflecting the sense of community and familial comfort that we seek when we gather to dine together.
Whatever the challenge, Hong Kong and Macau's unbridled love for good food and drink, and the constantly exciting developments of our culinary culture, inspire the 40th anniversary edition of the Tatler Dining Guide. Our hope is that this guide serves as a compass to help you to relish flavours both novel and familiar, and perhaps to find new safe harbours along the way.
The Tatler Dining Guide 2024 Hong Kong & Macau is available at all good bookstores and online here.
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Credits
Photography: Zed Leets
Gavin Yeung is a Hong Kong-based writer and was the editor at Tatler Dining. He has written across the realms of F&B, design, fashion and travel, with a focus on in-depth profiles and experiential features. Previously, he held editorial positions at Hypebeast, Soho House and Vogue Hong Kong. He’s also a keen photographer and aspiring home bartender, and is constantly thinking of original, Cantonese-inflected (and occasionally questionable) cocktails to shake up. Follow him on Instagram at @gaviny.
