Best restaurants in China

  • Top ChoiceRestaurants in The Bund & People's Square


    You’ve probably paired food and wine before, but what about coupling an illuminated apple-wasabi communion wafer with purple candles and a specially designed cathedral scent and visuals? Welcome to China’s most conceptual dining experience – and the only restaurant in Shanghai with three Michelin stars. The evening’s diners gather first at Mr & Mrs Bund for an aperitif before they’re whisked away to a secret location.

  • Restaurants in Wan Chai & Northeast Hong Kong Island

    Bo Innovation

    Committed foodies with dollars to burn will be determined to try this three-starred gastro-lab presided over by the 'Demon Chef', aka Hong Kong's own Alvin Leung. Celebrated for his self-styled 'X-Treme Cuisine', Leung rips up the rule book and reimagines Chinese classics in bold and often outrageous ways.

  • Top ChoiceRestaurants in Tsuen Wan

    Yue Kee Roasted Goose Restaurant

    In an alley lined with roast-goose restaurants, 60-year-old Yue Kee is the king. Order gorgeous plates of coppery-skinned charcoal-roasted goose (half is plenty for four people) and sample house specialities including soy-braised goose web (feet), wine-infused goose liver and stir-fried goose intestines. If that's not your speed, there are plenty of standard Cantonese dishes on offer. Book ahead. Yue Kee is a Michelin-starred restaurant.

  • Top ChoiceRestaurants in Cotai

    Fook Lam Moon

    This 1000-sq-metre branch of Hong Kong's revered Fook Lam Moon (aka 'tycoons' canteen'), lives up to its name in quality and price. This being a lavish casino restaurant, the menu favours marine delicacies such as dried abalone and sea cucumber, prepared with a perfection that has earned it a host of honours including Michelin stars.

  • Top ChoiceRestaurants in Guangzhou

    Bingsheng Mansion

    One of only eight restaurants awarded a star in the inaugural 2018 Guangzhou Michelin guide, this is the upmarket flagship of the esteemed Bingsheng chain, serving creative riffs on Canto classics in an elegant dining space with multiple private rooms. A must-try for carnivores is the signaturechar siu pork, marinated for 24 hours, then roasted to charred, sticky loveliness.

  • Top ChoiceRestaurants in Macau Peninsula


    The Eight is a stellar three-Michelin-starred restaurant and model of Cantonese culinary refinement inside the Grand Lisboa. You can dine on a 'simple' meal of roast meat and Cantonese soup cooked to perfection, or splurge on marine delicacies such as abalone, to the accompaniment of water cascading down a wall and crystal-dripping chandeliers. Reservations a must.

  • Top ChoiceRestaurants in Jing'an

    Commune Social

    From UK celebrity chef Jason Atherton, this natty Neri & Hu–designed restaurant blends a stylish yet relaxed vibe with sensational tasting dishes, exquisitely presented by chef Scott Melvin. It's divided neatly into an upstairs cocktail bar with terrace, downstairs open-kitchen tapas bar and dessert bar. It's the talk of the town, but has a no-reservations policy, so prepare to queue.

  • Top ChoiceRestaurants in Cotai

    Jade Dragon

    At three-Michelin-starred Jade Dragon, the genius of a Cantonese master is applied to top-notch ingredients and the results are mesmerising. We've all had barbecued pork and dumplings, but the real highlights here are its lychee-wood roasted goose or Kegani crabmeat pockets. The restaurant claims to consult experts on the health benefits of its creations (though we suspect the glistening barbecued goose was exempted).

  • Top ChoiceRestaurants in Shuhe Old Town

    1 Restaurant

    Built into a historic courtyard house once owned by a trader of the Tea Horse Road era, the restaurant's very modern menu features Yunnanese and Naxi specialties and even a few truffle dishes. Ask if a table is available out on the patio overlooking the old town.

  • Top ChoiceRestaurants in Forbidden City & Dongcheng Central


    Dadong could be the best meal of your trip or an occasion to forget, and it all comes down to expectation. Less Peking duck restaurant and more temple to contemporary Chinese fine dining, Dadong (real name Dong Zhenxiang) is one of mainland China's most celebrated chefs, as adept at riffing on Beijing classics as he is at making thorny sea cucumber taste like rare beef.

  • Top ChoiceRestaurants in Sanlitun & Chaoyang

    Jingzun Peking Duck

    An unsung purveyor of Peking duck, Jingzun's bargain birds (¥138/79 for a whole/half) are every bite the equal of Beijing's more elite brands, unruly presentation aside. Lacquer-skinned and succulent, the ducks are roasted in a traditional guàlú (hung oven). For a few extra yuan it'll turn the carcass into an enormous duck soup (鸭汤, yā tāng) swimming with tofu and cabbage.

  • Restaurants in Central District

    Lin Heung Tea House

    In the morning, this famous 1950s teahouse is packed with older men reading newspapers. Eating here can be overwhelming for the uninitiated: dim sum (from HK$15) is served from trolleys and servers are swamped with locals frantically waving order sheets as soon as they emerge from the kitchen. Little English is spoken; hover near the kitchen if you want to eat.

  • Top ChoiceRestaurants in The Bund & People's Square

    Yunnan Road Food Street

    Yunnan Rd has great speciality restaurants and is the spot for an authentic meal after museum-hopping at People’s Square. Find Shaanxi dumplings and noodles at No 15, five-fragrance dim sum at Wǔ Fāng Zhāi, or yán shuǐ yā (salted duck, 盐水鸭) and steamed dumplings at Xiǎo Jīn Líng. Don't miss the fly cakes at I'm Waiting For You in Chengdu.

  • Top ChoiceRestaurants in The Bund & People's Square

    M on the Bund

    M exudes a timelessness and level of sophistication that eclipses the razzle-dazzle of many other upmarket Shanghai restaurants. The menu ain't radical, but that’s the question it seems to ask you – is breaking new culinary ground really so crucial? Crispy suckling pig and tagine with saffron are, after all, simply delicious just the way they are.

  • Top ChoiceRestaurants in Lamma

    Lamma Rainbow

    Gigantic Rainbow may boast 800 seats but you still need to book ahead for prime hours. Steamed grouper, lobster and abalone are the specialities at this waterfront restaurant, and they're excellent. Best to come with friends as portions are big. You have the option of being transported by its own ferries from Central pier 9 or Tsim Sha Tsui Public Pier; call or check the website for sailings.

  • Top ChoiceRestaurants in Drum Tower & Dongcheng North

    Zhang Mama

    An absurdly affordable spice-fest, humble Zhang Mama is run by a multi-generational family of Sichuan exiles (including mama), all with mad wok skills. The signature is xiāngguō (香锅; ¥48 to ¥58), a humongous bowl of either chicken (香锅鸡; xiāngguō jī), shrimp (香锅虾; xiāngguō xiā) or pork ribs (香锅排骨; x iāngguō páigǔ) amid a witches' brew of veggies, whole spices and chillies. One bowl will do two to three diners.

  • Top ChoiceRestaurants in Li River


    This fine rooftop restaurant experience is one of Yangshuo's best. The view of Moon Hill isn't quite as amazing as it used to be – thanks to a neighbour building a stack opposite – but it's still sublime. And the food remains top-notch: the rigatoni alla amatriciana (smoked bacon, onion and tomato) is lovely, but the whole menu's a winner. Romantic, delightful, highly appetising.

  • Restaurants in Wan Chai & Northeast Hong Kong Island


    The flagship of a fine-dining brand with over a dozen branches worldwide, this two-Michelin-star eatery serves exquisite Guǎngdōng classics (including lunchtime dim sum). But Forum is most renowned for its braised abalone prepared from a recipe by the award-winning chef-owner Yeung Koon-yat. The bad news: it starts at HK$2100 (cheaper with the set menu, but you'll need six diners).

  • Restaurants in Nanchang

    Lao San Yang

    Promising to 'keep the real taste of Old Nanchang', this wildly popular no-frills restaurant has a youthful vibe, a Communist Revolutionary theme and a menu full of spicy Jiangxi deliciousness. The house speciality, a large tin tray of xiǎo lóngxiā (小龙虾, spicy crayfish; ¥108), needs to be shared by at least two people, but the rest of the menu has normal-sized dishes.

  • Top ChoiceRestaurants in Xining

    Snow Mountain Creamery

    This two-tier American-run spot is a winner and a must-do for fans of superb, handmade ice cream (¥15 a scoop), coffee, comfort and the whole Mountain Creamery shebang. Your fingers could be reaching for the yak pizza or yak cheese burger too, or if you're nodding off on one of the sofas, Snow Mountain roasts, grinds and brews its own coffee for that on-the-spot, wide-eyed pick-me-up.