After more than 50 years of drawing well-heeled patrons to its 25th-floor eyrie, Man Wah has emerged from a major revamp. The expanded dining room is more sumptuous, with blue lacquered walls, brass trim, embroidered wall panels, hand-woven carpet and terrific city and harbour views. Executive Chinese chef Wong Wing- Keung oversees a menu of Cantonese classics updated with modern presentations. Alongside old favourites are new signatures such as deep-fried matsutake mushroom pudding and sauteed lobster tail in a superior fish broth, topped with shaved dried mullet roe. An extensive selection of premium teas complements the wine list.

Signature dishes

• Barbecued Iberian pork loin, longan honey
• Double -boiled, honey lotus seed, matsutake mushroom, elm fungus, yellow fungus
• Red bean cream, aged tangerine peel

Ringed by a seemingly infinite hallway of crystal mirrors and operatic floor-to-ceiling vistas of nearby West Kowloon, the sensation of dining at Tin Lung Heen is one that’s heady with imperial splendour. From this celestial perch on the 102nd storey of The Ritz-Carlton hotel, chef Paul Lau crafts award-winning dishes that soar on-high with the aid of five-star produce, sourced from around the globe. The restaurant’s seasonal menus tend to emphasise classic Cantonese delicacies in the vein of mantis shrimp and bird’s nest, but it’s the comparatively humble items (a plateful of delicately fatty char siu) that elicit the most joy.

Signature dishes

• Pan-fried lobster serve with XO chilli sauce and lobster soup
• Steamed garoupa fillet topped with bird’s nest and Jinhua ham

A real classic in the city, Summer Palace has been open since 1991. Here, you can rely on your favourite Cantonese dishes to be executed with flair and finesse. The upscale dining room has a sense of occasion thanks to its exceptionally high gilded ceilings and carved wooden doors, making it a favourite among those looking to celebrate in groups or impress a client over a dim sum lunch.

Signature dishes

• Deep-fried shrimp toast with truffle pesto
• Stewed pork brisket with fresh yam in Hangzhou style

Upscale and contemporary, Cuisine Cuisine celebrates a variety of largely Cantonese dishes to compelling effect in a dining room with a jade green motif and views over Kowloon Park. Experienced chefs celebrate the best of dim sum, roast meats, soups, seafood and more across their a la carte menu, with stir-fried lobster and chicken pastries with whole abalone two of the stand-outs. An impressive wine list and chef Edwin Tang’s seasonal specials are other strong draws.

Signature dishes

• Braised noodles, barbecued pork, spring onion (lunch)
• Pan-fried Hokkaido scallop, pomelo, lime, fermented fish sauce (dinner)

Now for the grand reveal: holders of the exclusive BOC Private Card—available by invitation only for Private Banking and Private Wealth customers—can enjoy a buy-one-get-one-free offer on designated tasting menus at all of the above restaurants, making it the ultimate key to unlocking the best in gastronomy that Hong Kong has to offer.

What's more, the BOC Private Card can also be used on dining both locally and all over the world to earn 10X Gift Points, every single day of the year (equivalent to 4% Cash Rebate/ HK$1.5=1 mile). You can truly have your cake and eat it too.

To sweeten the deal, BOC Private Card holders and their guests will also have exclusive access to Maison LeCercle by Pernod Ricard, an invitation-only speakeasy bar in the heart of Hong Kong, furnished with an outdoor terrace that overlooks panoramic vistas of Victoria Harbour. With a selection of bespoke cocktails, rarefied wines and top-notch cigars at your hands, Maison LeCercle tantalises with a plethora of extraordinary experiences, including monthly themed events to bring like-minded bon vivants together.

To find out more about the dining benefits of the BOC Private Card, click here.