The Shortlist: Four Hong Kong Restaurants Every Wine Lover Should Know

Hong Kong's restaurant scene moves fast, but building a great wine list takes time. Anyone can buy new releases with high scores, but finding older vintages with clean provenance and keeping them in a cellar until they are ready to open is where the real work happens.

We work closely with the sommeliers who insist on those same standards. We handle the sourcing and the temperature-controlled storage, so that when a bottle is opened at your table, it tastes exactly as the winemaker intended.

If you are planning your next dinner out, here are a few of our restaurant partners with exceptional wine programmes that we think are well worth a visit.

Amber

7/F, The Landmark Mandarin Oriental, 15 Queen's Road Central

Director of Culinary Operations Richard Ekkebus is known for his dairy-free approach to contemporary French cuisine, focusing heavily on intense clarity of flavor and oceanic elements. Because the cooking here is so light and pure, the wine choices need plenty of energy and tension to match.

• On the wine list: This is the ideal menu for a precise Grand Cru Chablis or a lean, structure-driven White Burgundy. The crisp acidity and mineral profile of these wines cut through the clean textures of the dishes perfectly without masking the food.

 

The Chairman

3/F, The Wellington, 198 Wellington Street, Central

The Chairman needs no introduction, but its wine pairings deserve a closer look. When you are pairing against the rich, savory depth of their steamed flower crab or the sweet char of the barbecued pork, standard choices fall flat. 

• On the wine list: Top-tier Cantonese food pairs exceptionally well with older wines that have developed their own earthy complexity. Look for a mature Bordeaux with softened tannins, or try an aged, dry German Riesling. The sharp acidity and classic petrol-and-stone character handle the rich umami sauces beautifully.

Embla

G/F, 11 Upper Station Street, Sheung Wan

Chef Jim Löfdahl brings refined, modern Nordic cuisine to Sheung Wan. The menu depends on fermentation, light smoke, pickling, and seasonal ingredients. A delicate style like this requires a wine selection that avoids heavy oak, favoring freshness and terroir instead. 

• On the wine list: This is a great environment to explore elegant Pinot Noir or high-quality Grower Champagne. The bright red fruit and vibrant acidity provide a clean counterpoint to the concentrated flavors of Nordic cooking.

HENRY

5/F, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui

When you are ordering a dry-aged ribeye or a classic New York strip, you need a wine with enough weight and body to stand up to the smoke and rich marbling of premium beef. HENRY delivers an authentic American steakhouse experience that calls for bottles with real structure.

• On the wine list: This is where a bold Napa Valley Cabernet Sauvignon or a powerful, dark-fruited estate blend belongs. The firm tannins and rich fruit profiles are the right match for wood-fired cuts, making it an ideal destination if you are opening serious bottles.

Bringing the Restaurant Experience Home

The quality of any serious wine list relies entirely on verified provenance and perfect temperature control. Given the local climate, fine wine requires careful handling from the moment it leaves the producer's cellar until it is poured at your table.

If you want to enjoy these same allocations and mature vintages in your own dining room, our inventory is available directly through our online store.

We maintain a strict climate-controlled logistics chain and offer next-day delivery across Hong Kong for orders placed before 1:00 PM, excluding public holidays. 

You can view our current arrivals online, or visit our Central shop to discuss selections for your cellar.