There’s more to this chaotic neighbourhood than first meets the eye. Beyond the flashing advertisements and immediate, endorphin spikes of stimulation lie twisting streets that hide late-night izakayas, spacious parks and boutique stores. It’s home to mega malls and department stores — Times Square, Hysan Place, Lee Garden and SOGO — with international heavy-hitter brands jostling for space. But for those in the know, there are calm, leafy lanes where locals buy their coffee, design forward concept stores and multi-level bookstores. Causeway Bay is also a gastronomic hub that showcases every kind of cuisine from Michelin-starred British to popular Japanese haunts.

EAT & DRINK

Roganic

Less than 10 months after opening in Hong Kong last year, Roganic was awarded a Michelin star for its innovative take on British cooking. Helmed by Chef Simon Rogan, who found acclaim with his restaurant of the same name in London, the focus is on fresh, seasonal ingredients and high-quality produce. Much of it is sourced from Rogan’s own farm in the Lake District. Although it’s located in Sino Plaza shopping mall, interiors bring the outdoors in with logs as room separators and branches hanging from the ceiling. 

Sino Plaza, UG/F 08, 255 Gloucester Road, Causeway Bay; roganic.com.hk

Aulis

Roganic’s sister restaurant comes in the form of an intimate private chef’s table experience. There are just 12 seats in the restaurant, and all diners are seated together from 7.30pm, guided through their tasting menus by a chef, while a sommelier pairs wine to the meal. Aulis turns local vegetables from organic farms in the New Territories and herbs grown in the restaurant itself, into colourful and creative plates.

Sino Plaza, UG/F 08, 255 Gloucester Road, Causeway Bay; roganic.com.hk/aulis

Din Tai Fung

Born in 1970s Taiwan, Din Tai Fung has found fame globally for its delicate xiao long bao with their tasty broth fillings. In 1993, The New York Times rated it one of the top ten gourmet restaurants in the world and it has since gone on to achieve a Michelin-star, which it has retained for the past decade. At peak times, it’s hardly a surprise to find long queues at the Causeway Bay branch, but rest assured, the dumplings, folded and steamed in an open plan kitchen, are well worth the wait. 

68 Yee Woo Street, Hong Kong; dintaifung.com.hk

Castellana

Tucked inside an unassuming building, this impeccable Italian restaurant is a popular spot for work lunches, given it’s affordable yet elevated menu. To start, warm homemade bread is served with generous glugs of their delicious olive oil, followed by a selection of tasty Piedmont-inspired salads and slow-cooked meats. The carbonara ‘au koque’ is Castellana’s speciality with a creamy egg-based sauce that’s poured over the homemade tagliatelle at the table. 

10/F, Cubus, 1 Hoi Ping Road, Causeway Bay; castellanahongkong.com

Sushi Yorokobu

 

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Here chefs work at a sleek U-shaped bar in the centre of the restaurant, using only the freshest fish for their sashimi and sushi rolls. Helmed by chef-founder Tango Lai, Sushi Yorokobu offers traditional Edomae-style omakase, impeccably served on stylish Japanese porcelain with finesse. 

18/F, Aura on Pennington, 66 Jardline’s Bazaar, Causeway Bay

Tsuta

 

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Gone are the days when Hong Kong’s outpost of Tsuta, the world’s first Michelin-starred ramen joint, served only two types of ramen. Now there’s the choice of a shoyu (soy-based), shio (salt-based), miso (fermented soybean paste), tonkotsu (pork broth), or mala (chicken broth), as well as the brand’s signature tonkotsu soba made of premium black pork bones and trotters that are boiled for over five hours, with kelp and shiitake mushroom, and drizzled in a rich, black garlic oil. It’s served with marbled pork or teriyaki chicken and vegetables. 

No. 2, G/F, V Point, 18 Tang Lung Street, Causeway Bay; tsuta.com

NOC Lee Garden Three

 

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Super sleek, NOC’s Lee Garden branch enjoys floor to ceiling windows that let the sun shine in from aptly-named Sunning Lane. A little bench outside is where locals sit with their dogs and cold brews, but heartier offerings can be ordered in the minimalist space indoors. There, find a selection of cakes and pastries, plus a healthy menu that subscribes to the brunch zeitgeist with smashed avocado on toast and acai bowls.

No g23, Lee Garden Three, 1 Sunning Road, Causeway Bay; noccoffeeco.com

Elephant Grounds 

For good, strong, ethically-sourced brews, head to Elephant Grounds for a caffeine hit. It’s beans are sourced from small farms around the world, and roasted in-house to create signature blends. The original espresso is curated from beans from Papua New Guinea, Colombo, and Brazil. Reflecting a commitment to sustainability, interiors are suitably earthy, with plenty of reclaimed wood adorning the walls, and plants and moss on the ceiling. 

Shop C, 42-48 Paterson Street, Fashion Walk, Causeway Bay; elephantgrounds.com

Alto

 

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Whether you’re planning a date night or retreating from the chaos below, rooftop bar Alto has you covered. Perched on the 31st floor of V Point Tower, it boasts breathtaking views of Hong Kong. Choose a glass from the compact but well-curated wine list and some snacks from the grill-centric menu and settle in. The black truffle fries have our seal of approval. 

31/F, V Point, 18 Tang Lung Street, Causeway Bay; alto.com.hk

Lau Haa Hotpot Restaurant

 

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Prepare to be whisked away to the Hong Kong of the 70s – this double-storeyed hot pot haven brings a vintage ambience, with its neon displays, retro folding gates and iconic barber shop lights. Customise your hot pot with a huge selection of soup bases, such as their signature mala broth, mixed vegetable borscht and refreshing coconut chicken soup; heap these with ingredients from udon noodles and bean curd puffs to all kinds of meats. Pair with a mix of condiments from the loaded sauce tray – the possibilities are endless.

B/F & G/F, Block A, Lockhart House, 441 Lockhart Road, Causeway Bay, @lauhaahotpot

Leela

Contemporary Indian restaurant Leela puts a creative and sustainable spin on the cuisine. Antiquity and modernity join forces to present a dining space influenced by traditional Indian architectural techniques, highlighted with golden tints. Try their Chicken Baida Roti, where the juiciness of the meat goes hand in hand with crispy, flaky textures, or the Wah Kee Farm Pork Pandi Curry, which is made even more flavourful by a fusion of spices. Leela’s cocktail and wine list are specifically designed to pair with their diverse menu, and their large selection of chutneys are sure to pique your appetite.

Shop 301-310, Lee Garden Three, 1 Sunning Road, Causeway Bay, @leela.hkg

Teppanyaki Mihara Goten