HONG KONG, AT ITS CORE, REMAINS a city of fusion. Its Chinese and British history and culture continue to shape the city’s character: the food scene blends Chinese, French, American and other influences, and the architecture—rooted in Asian traditions but infused with Western ideas—creates a distinctively Hong Kong skyline and streetscape.
Once an economy based on fishing and farming, Hong Kong has evolved into a global center of finance and commerce. The territory returned to Chinese sovereignty in 1997 under a framework that guarantees a high degree of autonomy for at least 50 years. Today it is one of the world’s most densely populated regions: roughly 92 percent of residents are of Han Chinese descent, about 95 percent speak Cantonese, and more than half the population speaks English.
As a major international business hub, Hong Kong receives steady streams of global travelers. More than 120 airlines operate through Hong Kong International Airport, including major carriers such as Cathay Pacific, United Airlines, British Airways, Turkish Airlines, Lufthansa, Singapore Airlines and American Airlines. Cathay Pacific, the city’s flagship airline, offers several premium lounges in Terminal 1 that feature amenities geared to business travelers: napping cabanas, serviced shower suites, massage treatments, dedicated workstations, and diverse dining options ranging from noodle bars to a Champagne bar and sit-down global-fusion restaurants like The Haven.
Once you clear immigration and customs at HKG, downtown is roughly a 20-mile trip by taxi, rideshare or public transport. If you plan to use mass transit during your stay, an Octopus card is useful: this refillable contactless card works across buses, trams, ferries and the MTR, and is accepted at many retail outlets. For added convenience, travelers can check in and drop luggage at Hong Kong Station on the day of departure, avoiding the need to carry bags back to the airport.
Several noteworthy hotels have opened recently. Rosewood Hong Kong, situated in the Victoria Dockside arts and design district, places many rooms and suites with expansive harbor views. It introduced Asaya, a wellness concept that combines spa treatments with expressive arts therapy, meditation and mindful dining at Asaya Kitchen. On-site dining recently expanded with Bayfare Social, a tapas-inspired gastro-market offering all-day light dining in a relaxed, sociable setting.
The St. Regis Hong Kong in Wan Chai is designed with a residential feel and sits within walking distance of the Hong Kong Convention and Exhibition Centre. The property hosts refined dining options such as L’Envol, showcasing modern French cuisine under Michelin-starred chef Olivier Elzer, and Cantonese tasting at Rùn, led by award-winning chef Hung Chi-Kwong.
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For nightlife and inventive cocktails, The Old Man in the Central District rewards those willing to seek it out down a narrow alley. Since opening in 2017, it has earned international recognition for its creative drinks and intimate atmosphere. The bar’s menu nods to Ernest Hemingway with cocktails like The Sun Also Rises, featuring unusual ingredients such as copra fat-washed applejack and curry leaf–infused gin. Seating is limited to 29, and there are no reservations, so arrive early or expect to wait.
Hong Kong’s dining scene is driven by many talented female chefs. Michelin-starred Vicky Lau leads Tate Dining Room, presenting an eight-course “Edible Stories” tasting menu that fuses French techniques and Chinese flavors. The menu evolves seasonally but may include dishes such as seaweed jelly with cauliflower purée and conch, or warm scallop with aged kumquat Grenobloise. Wine pairings are available in several pairing options to complement the tasting menu.
Chef May Chow, named Asia’s Best Female Chef in 2017, operates several popular concepts across the city. Little Bao in Causeway Bay is ideal for a quick lunch of bao sandwiches and shareable plates. Second Draft in Little Tai Hang attracts a lively crowd for craft beer and bold snacks like fries seasoned with cumin, takana, pickled mustard greens and dried chilies. Happy Paradise offers neo-Chinese comfort dishes and playful cocktails such as a peanut-infused bourbon drink balanced with Sichuan spices and sesame oil.
Plant-based and vegetarian dining has also flourished. Grassroots Pantry in Sheung Wan, led by Chef Peggy Chan, focuses on progressive, health-conscious dishes with a philosophy of “making food do good.” The menu highlights seasonal vegetables and innovative preparations, such as beetroot carpaccio with aged cashew “Parmesan,” capers and fermented mustard, or jackfruit rendang with butternut squash, broccolini, pickled chard and turmeric ginger brown rice.