Hong Kong Restaurant Week Spring 2026: Premium & Michelin Dining Now Within Reach

In the wake of pandemic and ongoing economic pressures, Hong Kong’s dining habits have evolved significantly. Diners are now more cautious with spending, shifting towards restaurants that deliver high-quality food alongside high cost-effective venues. According to Foodie, these restaurants need to provide not just high-quality cuisine, but also a comfortable atmosphere worth coming back to repeatedly, instead of a one-off lavish feast.

The Hong Kong Restaurant Week Spring 2026, organized by DiningCity Asia, offers diners a timely opportunity to explore elevated options. Running from March 5 to April 5, 2026, featureing over 300 quality restaurants serving specially curated set menus at fixed prices. Participants include longstanding favourites, Michelin-starred restaurants, chef-driven hotspots, new openings and popular returning venues.

Menus are divided into four categories:

Category B: Lunch HK$148 / Dinner HK$298
Category A: Lunch HK$198 / Dinner HK$398
Elite: Lunch HK$248 / Dinner HK$498
Elite Signature: Chef-curated menus with prices set by the restaurant

All set menus are listed in full on the platform in advance, allowing diners to review dishes and pricing beforehand. These curated selections enable access to signature or premium dishes at rates often substantially lower than the standard à la carte (food order as separate items) costs, lowering the barrier to Michelin-level or new restaurants.

Lunch menu at Babette during Hong Kong Restaruant Week. The restaurant offers dishes at fixed HK$248 per guest, with all options available for preview on DiningCity online platform. Photo by Kathy Yan.

“It is a strategy that restaurants adopt to attract customers,” said Ines Latapy, manager of Babette, a modern French social eatery in Sheung Wan. “Items such as the Beef Tartare and the Sirloin Steak, which were usually high quality and high value items that are associated with extra charge on regular menu, but are included in the DiningCity set to make the offering more attractive”.

Beef Tartare (left), Sirloin Steak (right) at Babette’s lunch set. High-value dishes that normally carry an extra charge on the regular menu are included with no extra cost during the Restaurant Week menu. Photo by Kathy Yan.

As Lisa Liu, a diner who has visited more than seven participating restaurants, shared, “The fixed prices and structured menus provide a strong incentive to try upscale venues. Compared to their regular offerings, it feels far more approachable and value-driven. Personally, it sparks more curiosity to explore new places than usual”.

Spotlight Venues

Here are selected spots that are elegant yet approachable during the event, ideal for those seeking refined and welcoming experiences.

LPM (Central, French Mediterranean)

The space features bright, fresh interiors with classic French touches, an open kitchen and ingredient display adding a warm, family-like intimacy for casual dining. Serving is attentive, detailed and welcoming, delivering an elegant and unpretentious atmosphere.

Dining environemnt at LPM. Fresh interiors with classic French touches featuring art paintings, white tablecloths and an open kitchen food display, create a warm, family-like intimacy for relaxed yet refined casual dining experiences. Photo by Kathy Yan.

Must-try signatures:

Snails with Garlic Butter and Parsley – A classic French dish where tender, bouncy snails shine through a balanced garlic butter sauce that’s aromatic but not overpowering, with no raw garlic harshness, enriched with creamy butter and herbal parsley notes. Suggest to pair it with Baguette for a moist, pillowy, full-flavoured garlic butter soak.
Marinated Baby Chicken – Deeply seasoned with thin, tender skin and juicy, pale-pink meat that’s succulent and flavourful.
Crème Brûlée – Generous portion designed for sharing between two. The torched caramel top delivers crisp, smoky notes, while the interior is luxuriously creamy and smooth, bestrew with visible vanilla seeds for pure taste.

Snails with Garlic Butter and Parsley. Photo by Kathy.

Restaurant Week Pricing: Lunch HK$408 / Dinner HK$588 + 10% service charge

Grissini (Grand Hyatt Hong Kong Wan Chai, Classic Italian)

A longstnading high-end Italian venue with refined vibes, set in high-ceiling surroundings featuring Victoria Harbour views through floor-to-ceiling windows. Dim lighting with focused highlights creates a sophisticated feel.

Highlights:

Signature homemade Grissini breadsticks – Long, stick-like bread with a crispy exterior and airy, fluffy interior.
Spaghetti All Astice – Signature homemade Sphagatti with Atlantic Lobster
Tiramisu – A Hong Kong’s favourite, traditional rendition served from a large bowl tableside. The mascarpone is cloud-like, light and foamy, while coffee-soaked ladyfingers provide moist balance, with bitterness offsetting the cream’s sweetness.

Signature homemade Grissini breadsticks at Grissini. The restaurant is named after these iconic breadsticks from Italy’s Piedmont region, aiming to serve traditional flavours from southern Italy. Photo by Kathy Yan.

Spaghetti All Astice (left) and Tiramisu (right) at Grissini. Signature dishes of the restaurant and are included in the set menu. Photo by Kathy Yan.

Restaurant Week pricing: Lunch HK$428 / Dinner HK$688 + 11% service charge

Sushi Sakai (Causeway Bay, Omakase-Style Sushi)

Ideal for first-timers interested in omakase without the usual high cost. The lunch set is generous (including three appetizers, four sashimi cuts, seven nigiri pieces, etc.), comparable to regular menus around HK$1000. Ingredients are fresh with proper aging. Overall, quality is solid and satisfying, through rice-to-fish ratios and service can occasionally fall short.

Sashimi and Sushi at Sushi Sakai. The set menu offers a varying number of pieces based on freshest daily ingredients, also the hallmark of omakase. Photo by Kathy Yan.

Restaurant Week pricing: Lunch HK$483 / Dinner HK$973 + 10% service charge

Other Hot Spots to Visit:

Salted duck egg gelato (lower scoop) offered at Liz & Tori. The gelato counter, carries the name of chef Vicky Cheung’s daughter, runs in the same space as his casual dining restaurant Medora, creating a warm family atmosphere that complements the relaxed dining experience inside. Photo by Kathy Yan.

Ami (Michelin one-star, French fine dining): Lunch five-course at HK$498 and evening at HK$998, regular dinner eight-course often HK$1588
Whey (Michelin one-star, Singaporean fusion): Lunch at HK$498, with creative Southeast Asian influences in refined form
Hansik Goo (Hong Kong’s only Michelin-starred Korean restaurant): Dinner tasting menu at HK$528, with modern takes on traditional Korean flavours.
Medora (Casual spot by Michelin-starred chef Vicky Cheung): Relaxed vibe, European and American influenced food. Don’t miss the salted duck egg gelato for a memorable finish!
The Spoon (2026’s buzzy Italiano-Asian pasta bar): Three-course dinner at HK$298, including high-value items like king crab leg curry diatalini (regular HK$288) or grilled M5 Wagyu Striploin with Sambal Hollandaise (reguar HK$388)

Booking Tips

Reserve as early as possible via the DiningCity website or app (bookings are all now opened!) Popular spots fill quickly, and can refresh for last-minute openings.
Offers require payment with an HSBC credit card; if you don’t have one, contact the restaurant in advance to confirm alternatives.
Most venues allow cancellations up to one hour before dining; late cancellations or no-show may result in fees or marking. Check terms when booking!
Compare regular set or à la carte prices against Restaurant Week offerings to prioritize the biggest savings and maximize value.

“The biggest difference is the atmosphere, it feels like Double 11, the shopping festival in China, which makes people more inclined to spend,” said another diner, Farah.

Restaurant Week has lowered the threshold for reservations and helped boost visibility for participating venues. “We only opened a year and three months ago, and this is our first time joning DiningCity,” Latapy added. “Bookings have been crazy non-stop. We are even doing double seatings for lunch, whereas we usually do only one”.