Golden Leaf

Arguably the most luxurious Chinese restaurant I’ve ever eaten at, I was stoked to finally see what 1 Michelin star dim sum tasted like.
Dishes were certainly above average across the board with stars including a seafood dumpling loaded with the freshest fare and immersed in exceptionally rich and flavorful broth, mad tender steamed spare ribs in garlic and excellent turnip cake topped with fresh scallops and pork floss (a first!). At the end, the chilled sago with fresh grapefruit and mango was the epitomy of refreshing while the deep-​fried crispy turtle cream with Chinese herbs turned out to be both unique and derricious.
This all being said, the premium charged for the dim sum was simply outrageous… eg. $ 12 for siu mai and har gao… The cost came from fancy toppings like abalone and whatnot which added little to nothing to the dishes, they tasted similar to just about every other good dim sum spot whether in HK or the states.
With regards to service, quite good in terms of attentiveness and friendliness though I found that it still paled in comparison to the majority of Michelin restaurants in the US. Overall, a great one-​time experience.

This is by far one of the very best Cantonese Chinese restaurant in town.
I do have dinner there every time i am in Hong Kong and it has never failed to impress me regardless of the season. If you happen to be there in late autumn or early winter, do order the sticky rice fried rice, and in the summer, the rice in lotus leave.
More on the dishes. Drunken shrimp is a delicacy there. You order by the shrimp (three to four shrimps per person is good) and they came out in a container of wine and the server would cook them when they are «drunk». You can really taste the sweetness of the shrimp especially (actually you must) dip them in the soy and scallion sauce.
Going to Hong Kong and have fried chicken? You are right! This is no Kentucky! The skin of the chicken is light and crisp but still attached to the tasty chicken. Nowhere else in town comes close. The fried chicken from Summer Palace in the Shangri-​la hotel in the same complex (Pacific Place) is second best.
Abalone is also another one that we ordered by the number of people. Depending on your appetite, usually one to a maximum of two (if you are that hungry) person is enough.
Good in the sense that they are sautéed and the meat is very tender and sweet, the seafood kind of sweetness that you don’t find anywhere except in abalone.
The Chinese broccoli we had last month was so perfectly done that I have not seen it anywhere else. It was sautéed thoroughly until tender with a bit of soy sauce and oyster sauce. We asked the servers to divide the dish the vegetable was so perfectly divided that they looked like they have been combed.
We finished our dinner out with Yeung Chow fried rice, again perfectly done.
This is what I alway say that fine dinning has to have the look, the fragrantly smell and tasted. Gold Leaf is a fine example of that. Michelin stared or not, to me this is always 6-​star!

A great Chinese restaurant located inside the Conrad Hotel. I was there for my uncles birthday tonight, and we ordered a set menu (see pic for ref).
It’s an expensive restaurant for Chinese food, but it serves traditional quality Cantonese food, given the ambiance and service, I’d say it’s reasonable comparing to some other 5 star hotel restaurants. The place is good for old people because it’s bright so they can read the menu and see each other’s faces. I hear this comment from my mom a lot these days so I take that as an important factor for that generation!
Okay I’m just gonna let the picture do the talking now.

This one Michelin star restaurant is located within the conrad hotel. It serves Cantonese cuisine as its best. The setting is elegant with nice décor. The staff is very knowledgeable, attentive and pleasant. The wine list is extensive covering all parts of the world. It includes some rare bordeaux reds. The wines are in general pricey but you still get some good bargains.
The selection of food is excellent. If you can’t find it on the menu the kitchen will be happy to accommodate your special requests. All ingredients are very fresh. The barbecue combinations are out of this world. Especially the barbecue pork and the soy chicken are not to be missed. The red spottet garoupa is steamed to perfection, coming of the bone nicely and almost melting in your mouth. Vegetables are done nicely. Try the bak choi with garlic. Beef with broccoli is nice, too. The meet is especially tender and the broccoli still crunchy. If you have room, try some their desserts, all important Cantonese ones are covered. I’d go for the mango pudding.
Is it pricey? Yes, it is but worth every penny!