{"id":48015,"date":"2026-04-28T10:24:59","date_gmt":"2026-04-28T02:24:59","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=48015"},"modified":"2026-04-28T10:24:59","modified_gmt":"2026-04-28T02:24:59","slug":"100-top-tables-2026-celebrating-hong-kongs-best-restaurants-bars-and-fb-talents","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=48015","title":{"rendered":"100 Top Tables 2026: celebrating Hong Kong\u2019s best restaurants, bars and F&B talents"},"content":{"rendered":"


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With awards spanning 10 categories, 100 Top Tables<\/em> celebrates the exceptional restaurants, bars and individuals that make Hong Kong and Macau\u2019s F&B scenes truly world-class. Here are this year\u2019s outstanding winners.<\/p>\n

Best Chef<\/strong><\/h3>\n

Vicky Cheng<\/strong><\/h4>\n
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Chef Vicky Cheng of Wing. Photo: Handout<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

Some might ignore his talents, but for us, there is no more accomplished local chef than Vicky Cheng. The fact that the Michelin Guide continues to overlook Wing is either negligent or worse. Most chefs struggle to keep even one fine dining restaurant at the pinnacle of the F&B landscape; Cheng manages it with two \u2013 Vea and Wing \u2013 a testament to his consistency and ability. Both rank among the finest restaurants of their kind in the region.<\/p>\n

Cheng\u2019s efforts away from the kitchen also set him apart. When chefs get drawn into television or other ventures, it often distracts from their day jobs. That has not been the case for Cheng. His restaurants have gone from strength to strength, while his work on the culinary reality competition The Divine Dish<\/em>, alongside Nicholas Tse, has raised the profile of Hong Kong\u2019s fine dining scene among millions of viewers. His involvement with the Eastern & Oriental Express, alongside celebrated Taiwanese chef Andr\u00e9 Chiang, is yet another accomplishment to add to his name.<\/p>\n

Best New Restaurant<\/strong><\/h3>\n

Roucou<\/strong><\/h4>\n
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\"Organic<\/div>
Organic Camembert from Roucou. Photo: Handout<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

In a restaurant landscape as saturated as Hong Kong\u2019s, where new pasta bars and sushi restaurants are a dime a dozen, original concepts are hard to come by. That is part of what makes Roucou stand out. As a self-described \u201ccheese omakase bar\u201d, there is nothing else like it in Hong Kong.<\/p>\n

Originality alone is no guarantee of quality; many restaurants with novel concepts fall short in execution. That was unlikely to ever be the case at Roucou, given founder Jeremy Evrard\u2019s pedigree \u2013 a culinary journey that has taken him from Paris to Japan and, finally, to Caprice in Hong Kong.<\/span><\/div>\n

The entire experience is a delight. There are comforting brunch classics and the cheeseboard is as varied and extensive as you\u2019d imagine. Then there\u2019s the cheestail drinks that skilfully combine cheeses with tropical flavours, and the sushi dishes that miraculously pair sea bream sashimi with a ponzu-goat cheese emulsion, or binchotan-seared toro marinated with natural Camembert. Every one of Evrard\u2019s creations is both original and delicious.<\/p>\n

Rising Star<\/strong><\/h3>\n

Mina G\u00fc\u00e7l\u00fcer<\/strong><\/h4>\n<\/div>\n


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