Enjoy upscale Chinese fine dining where Michelin-starred expertise redefines Cantonese and Sichuan tastes as luxury food indulgences worldwide.
China’s gastronomic tradition is broad and multifaceted, but for sheer elegance and tongue-tingling flavour, none come close to Cantonese and Sichuan. Previously the exclusive domain of emperors and dynasties, these regional cuisines are now luxury international dining obsessions, hailing worldwide from Michelin-starred chefs.
One of the highest of such haute Chinese makeovers is Hong Kong’s T’ang Court, which is a three-Michelin-starred eatery, where heavenly Cantonese dishes like onion and crab meat-stuffed baked crab shell are served with flawless panache. Housed at The Langham, the décor is as excellent as the cuisine—polished, crisp, and brimming with old-world sophistication.
And in Hong Kong, Four Seasons’ Lung King Heen was the first restaurant to receive three Michelin stars in history. With harbour views to die for and silver service to match, the experience is second to none. Signature dishes such as steamed lobster and black truffle dumplings demonstrate respect for balance, delicacy, and excess.
For some city chic, Hakkasan brings its signature design of contemporary Cantonese to cities like London, Dubai, and Las Vegas. Jade-green interiors and dark lighting are the setting for decadent dishes like roasted silver cod in champagne and Chinese honey or the decadent Peking duck with Beluga caviar.
Plunging into Sichuan’s pungent universe, Singapore’s Shisen Hanten is a find. Two Michelin stars were granted to it in the hands of chef Chen Kentaro by reviving Sichuan’s spicy heritage with offerings such as mapo tofu topped with high-grade wagyu and double-boiled soups containing abalone and black garlic.
But another Sichuan sweetheart is DaDong in Shanghai and Beijing—renowned for its high-end version of Peking duck, cooked with craft attention and often consumed in stunningly decadent dining rooms that are at the same time art, light, and luxury. The chain is now global, taking the magic of precision-roasted duck and precisely measured dishes to New York and other cities.
It’s less about the food—luxury Chinese food is a culture, presentation, building design, and storytelling art. In a Paris rooftop restaurant with chic restraint or a Hong Kong lantern-dappled haven, these are reimagining imperial extravagance for modern for modern luxury consumers. Edible gold crystal pastry, hand-carved dragon motifs, jade chopsticks—every element is a whisper of privilege.
To the cosmopolitan gourmet, haute Chinese is an opulent, time-and-tradition-preserving experience, executed to exactness and presented with dramatised flair. It’s where heritage meets the pinnacle of luxurious lifestyle.
