Restaurant & F&B Awards in Hong Kong

Hong Kong dining is a study in survival: rents among the highest in the world, a labour market that never quite fills, a customer base that changed shape after 2020 and again after 2023 — and still, a scene of extraordinary depth. Cantonese institutions with a century of dim sum; cha chaan tengs that define a neighbourhood; private kitchens and chef's tables; Central's and SoHo's international rooms; bars that appear on Asia's and the world's lists; a coffee culture in Sheung Wan and Sai Ying Pun; and catering groups that scale for the city's events.

The International Restaurant Awards places each of them: 130 categories arranged by cuisine (Cantonese, Sichuan, Japanese, French, Italian and more), by concept (fine dining, casual, café, bar, tea house) and by segment (hotel outlet, catering, delivery). The Golden Entrepreneur Awards recognises the restaurateur.

What the jury will ask a Hong Kong restaurant

How is the business performing? Covers, spend and revenue trend over a defined period — indexed if you prefer. What do guests think? Reviews, satisfaction scores, guide and list recognition. Is it run well? FEHD licensing and hygiene record, food-safety systems, staff retention. What is new? Menu development, sourcing, sustainability, a delivery brand, a second outlet, a Shenzhen or Macau opening — with dates. A heritage house should say what it has preserved and what it has changed; a bar should present its programme and its recognition.