Business leaders’ favourite Hong Kong restaurants

From dim sum on a sky-high terrace to authentic seafood fresh off the boat

Sabrina Fung-Lam at Sevva
Sabrina Fung-Lam at Sevva | Image: Philipp Engelhorn

Sabrina Fung-Lam, managing director of Fung Retailing

I like to take visiting clients to Sevva, a sleek restaurant in a high-rise in the financial district with a terrific terrace overlooking Victoria Harbour. A hundred years ago Hong Kong consisted mainly of fishing villages; the backdrop here really accentuates the city’s success. We’ll have drinks at Sevva before taking a boat ride to Lei Yue Mun, one of Hong Kong’s few remaining fishing villages, where you pick your own live seafood from various stalls. It’s then cooked at the restaurant of your choice. I always take mine to Lung Yue, a low-key place that is a great experience and feels very authentic. My favourite dish is the lobster pasta with cheese; I ordered this when we finally signed a joint venture with Macy’s. Lung Yue, 41 Hoi Pong Rd, Lei Yue Mun (+852-2348 6332). Sevva, 25F Prince’s Building, 10 Chater Rd, Central (+852-2537 1388;

The garden terrace at Duddell’s, recommended by Craig Robins
The garden terrace at Duddell’s, recommended by Craig Robins

Craig Robins, CEO and president of property development company Dacra

On a trip to Hong Kong, where I was exploring real-estate concepts, I went to a fabulous dinner, full of design people, hosted by entrepreneur Alan Lo and his father Victor Lo, chairman and CEO of Gold Peak Industries. It was at the Ilse Crawford-designed Duddell’s, on top of the Shanghai Tang Mansion: the terrace garden setting is gorgeous, and Alan and I chatted about Asian art over excellent dim sum and fried lobster. Duddell’s, Level 3, Shanghai Tang Mansion, 1 Duddell St, Central (+852-2525 9191;


Alejandro Agag, founder and CEO of Formula E Holdings, the global electric car racing championship

The China Club is fantastic – with all the old teak furniture and paintings, you feel like you are in colonial times. The crispy duck and the pork and shrimp dim sum are incredible. In season you also get hairy crab. We did the deal for the Hong Kong race here with Lawrence Yu, former president of the Hong Kong Automobile Association. The China Club, 13/F, Old Bank of China Building, Bank Street, Central (+852-2521 8888; 

Alejandro Agag
Alejandro Agag | Image: Matt Munro

Tej Kohli, founder and CEO of investment company Kohli Ventures

The food at the China Tang Landmark is splendid. I love the hot and sour soup and anything stir-fried, such as wagyu beef with goose liver. Lung King Heen at the Four Seasons is also world-class, and the Peking duck is among the best I’ve had. I like taking clients there – it helps people to understand your standard of operating and these things count in China, where perceptions are important. China Tang Landmark, Shops 411-413, 4/F Landmark Atrium, 15 Queen’s Rd Central, Central (+852-2522 2148; Lung King Heen, Four Seasons Hotel Hong Kong, 8 Finance St, Central (+852-3196 8880; 

Tej Kohli recommends Lung King Heen at the Four Seasons
Tej Kohli recommends Lung King Heen at the Four Seasons

Raphael Sauleau, CEO of Fraser Yachts

Din Tai Fung is great for lunches with customers and potential partners. It’s the perfect introduction to Chinese cuisine, and the black truffle dumplings are sublime. Our customers are very worldly and they’ve been to many fine restaurants, so I am always trying to find places that surprise them. Din Tai Fung, Shop 306, 3/F, Silvercord, 30 Canton Rd, Tsim Sha Tsui, Kowloon City  (+852-2730 6928;


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