SCMP’s 100 Top Tables 2023 is back – and bigger than ever: with a record 25 Macau restaurants making the list, The Royal Garden, Magistracy Dining Room and Wing all received nods for excellence too
- Catherine So, CEO of the South China Morning Post, kicked off the launch of 100 Top Tables dining guide launch event at Soho House Hong Kong last week, with hundreds of F&B luminaries in attendance
- Winners included chef Don Ng of The Royal Garden and William Lau of Whisk; bartender Devender Sehgal of Mandarin Oriental Hong Kong, and restaurants Wing, Magistracy Dining Room, Mono and Embla
Catherine So, CEO of the South China Morning Post, opened the ceremony saying, “100 Top Tables is truly a culinary map of our diverse and vibrant cities for anyone with an appreciation for fine cuisine, and we want all of our readers to enjoy what it has to offer.
“The past 11 editions of 100 Top Tables have helped mark the noteworthy and lasting shifts in culinary trends, and this latest instalment continues that legacy. This year’s edition features 135 establishments with eight individual category winners – the largest cohort since inception. It is a testament to the talent in the industry, and shows that the F&B scene in Hong Kong and Macau is back.”
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First released in 2013, 100 Top Tables was originally conceived purely as a directory of the best fine dining restaurants in Hong Kong, as there was no guide dedicated to upscale eateries in the city.
Over the past 10 years the book has evolved in step with Hong Kong’s culinary tastes. Early editions featured numerous molecular gastronomy restaurants inspired by the likes of El Bulli. As Copenhagen’s Noma has risen to international prominence, its focus on seasonal ingredients, food miles and food waste has spread to Hong Kong – there is no more repeated word in this year’s guide than “seasonality”.
100 Top Tables is truly a culinary map of our diverse and vibrant cities
With 135 establishments featured, this is the largest 100 Top Tables ever – the name increasingly selling short the scale and breadth of the guide. All restaurants were selected by SCMP’s independent editorial panel of food writers and critics.
This year, the books is separated into eight sections: Chinese, Contemporary, French, Italian, Japanese, Steak & Grills, Macau and Bars.
As with every year, there was a certain amount of churn within the listings. Some restaurants fell short of previous standards and had to be omitted from the book, while others improved sufficiently to find their way onto the pages.
This year was one of significant re-evaluation, with 24 new establishments featuring. These included 17 new or returning restaurants in Hong Kong, six debutants in the Macau section, and one new bar, Mostly Harmless, earning its place in the guide.
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Chefs across Hong Kong expressed delight at the recognition for their efforts.
“I am deeply grateful for this award as it is a testament to the hard work and dedication of my team,” said Jacky Chung, executive Chinese chef of Yuè at Sheraton Hong Kong Tung Chung. “I am constantly learning and will continue to push the boundaries of what’s possible in the kitchen and to share my new creations with our guests.”
It is 10 years since Rafa Gil opened Catalunya in Hong Kong. Now executive chef at its successor, La Rambla, he too attributed the recognition to his team’s dedication. “It’s a testament to the hard work and passion we’ve put into crafting an exceptional dining experience that showcases the flavours and traditions of Catalan cuisine,” he told the Post.
I am deeply grateful for this award as it is a testament to the hard work and dedication of my team
Marc Benkoe, head chef of Grand Hyatt Steakhouse, who took up his position in the early days of the pandemic, also stressed that any success is a collaborative effort: “The team and I have grown together and we are proud to be recognised by SCMP’s 100 Top Tables. Now, with the reopening of Hong Kong’s border, we are ready to deliver our best food and service to guests from all over the globe.”
Beyond recognising restaurants and bars across eight sections, 100 Top Tables also recognises outstanding achievements in eight categories across the food and beverage industry. At Friday’s event, Ms So presented the following awards:
- Best Service to Wing
- Best Ambience to Magistracy Dining Room
- The Rising Star award to William Lau, of Whisk
- Best Pastry Chef to Don Ng, of The Royal Garden
- Best Wine List to Embla
- Best Bartender to Devender Sehgal, of the Mandarin Oriental Hong Kong
