Initially conceived as a modern Parisian bistro, Ami seems to have taken a more sylvan, forest theme of late. Despite this, highlights are more seafood-forward, including a lobster bisque jelly and snow crab tartare that oozes bright orange Japanese egg yolk when pierced with a spoon, and juicy seared scallop with a silky, comforting dashi beurre blanc. For some dishes, details could be controlled better—for instance, the foie gras and fig amuse bouche sat on a brioche that was slightly too dry. The terrace beckons to diners during the cooler months, while the bar makes postprandial lounging a must.

Wines might take centre stage at Bacchus—it boasts a collection with over 800 bottles—though that doesn’t mean its Asian-influenced French cuisine is not worth your time. Quite the opposite, in fact. From a beef tartare presented in the shape of a cigar, complete with an ashtray, to a crisp, crunchy profiterole, the dishes offer quirky presentations. There’s possibly a wine here for every occasion—and the highly knowledgeable staff will be able to recommend the best pairings.

It takes a special operation to open a restaurant inside a wine store in a largely residential neighbourhood, featuring a wine list as long as the tasting menu is succinct. Bâtard ticks all of these boxes and more, nailing the wine restaurant experience with aplomb, and making it one of the most in-demand tables in town. The menu changes frequently, but is always centred around ease of pairing: the chawanmushi with maitake and pickled shimeji bursts with umami and is girded by a 2011 sémillon from Château Haut-Brion, while the signature roast local chicken with warm pilaf rice is a masterclass in cooking bird. The service is extremely well-drilled and attentive, making diners feel thoroughly cared for.

If you haven’t visited Belon since its relocation, you may be in for a surprise. Its Joyce Wang-designed, blue-grey interiors are a far moodier affair, with velvet drapes and curved sofas offering plenty of intimate corners. The food has evolved too; representing Black Sheep Restaurants’ take on a neo-Parisian bistro, the menu features Belon signatures like roast chicken and mille-feuille, alongside more progressive dishes showcasing a wealth of razor-sharp techniques—for instance, delicate trout roe dumplings where the skin is crafted from the thinnest slices of daikon. Every dish benefits from insanely precise, picture-perfect plating. The high-end wine list focuses on French pours, with attentive staff on hand to provide knowledgeable, affable (but never overbearing) guidance throughout.

Guillaume Galliot's food is unmistakably French, with the love of butter front and centre, but many of the ingredients reflect his experiences abroad and the tastes of local clientele, featuring accents like yuzu (served with fettuccine-like strands of squid), sea urchin and Australian Wagyu. Both tasting menus are indulgent, with a penchant for rich sauces; arriving with an empty stomach is essential. The wine list is extensive and superb, as is the advice, but be prepared to spend. Although well-meaning, service can be a little wooden, especially when something doesn't go according to script.

If you're looking for an amazing fine dining experience, Écriture has it all. Executive Chef Maxime Gilbert's "Flavour Library" menu brings together French and Japanese culinary styles, and the dishes are exquisitely plated, showcasing both high-quality ingredients and culinary excellence. Delicate zucchini tarts and a well-prepared Provençal ratatouille, in particular, feature vegetables stuffed with layers of indigo tomatoes, then wrapped in kombu and oven-baked. The delicious dishes are one of the highlights of the restaurant. The extensive wine list is equally luxurious, and the wine pairings tailored by the sommelier successfully enhance the entire dining experience. A special occasion dining experience in a class of its own.

A refined homage to classical fare, Épure has been a standard-bearer for French fine dining since it opened its doors in Harbour City in 2014. Years later, the restaurant continues to exhibit finesse at every turn, as evidenced by dishes such as mushroom soup fortified by cream, bobbing with nubs of spinach gnocchi; and the signature slow-cooked onion layered with black truffle. The quality of ingredients is exceptional, as is the wine list, which extends across many of the notable appellations of Europe. Service can be stuffy at times, with waiters still removing cloches in synchronisation, but perhaps that throwback style of dining is appropriate, as you revel in old-school luxuries like foie gras and caviar in the elegantly appointed dining room.

Gaddi’s is regarded as an institution in Hong Kong’s dining scene and for good reason, having served the cream of society for the past 68 years. Housed inside The Peninsula’s old ballroom, the interior is redolent of debutante balls past, although without the customary live jazz band it can feel too hushed for comfort. Led by chef Albin Gobil, the “modern classic” cuisine here successfully ties the restaurant’s long history of classical French haute cuisine with a forward-facing approach. The wine list is extensive and the sommelier knowledgeable, with some bottles dating back to the 1970s.

The unassuming location of Jean May plays to the bistro’s advantage, while its cheerful moss green interior and art collection gives the establishment the informal vibe of a French country home. The menu on the wall details dishes and specials on offer, which might include steak tartare and country terrine as examples of when simplicity proves best. Jean May offers a humble selection of natural wines with a handful of rare finds from its by-the-glass selection.

While the red and black interiors of the low-ceilinged space in Landmark Atrium may feel slightly dated, the experience at Robuchon continues to deliver. Bar counter seating prevails, where the dining experience is intimate and a special menu of tasting-portion-sized signature dishes is exclusive to those seated around the open kitchen, allowing for greater indulgence in the restaurant’s formidable bread basket. Dishes are assured, painstakingly prepared, beautifully presented and served with confidence by the knowledgeable and personable staff. The wine menu is of biblical proportions at well over 3,400 labels, and will not disappoint even the most well-versed of drinkers.

French fine dining gets its due at L’Envol, an unapologetically luxurious establishment ensconced within the St Regis hotel and led by chef Olivier Elzer. Expect all the hallmarks: an elegant, light-filled dining room staffed by discreet, white-gloved servers who navigate the guest experience with utmost professionalism. The menu spares no expense, with precisely plated dishes highlighting premium French produce and subtle sleights of flavour to surprise the palate—the blue lobster bouillabaisse consommé and Charolais beef pot-au-feu are prime examples of this. As always, the signature cheese trolley is an attraction in its own right.

Under the stewardship of head chef Franckelie Laloum, Louise's refined take on French classics goes from strength to strength; its signature roasted yellow chicken is better than ever: juicy, golden-skinned and with a scene-stealingly flavoursome Niigata rice “en cocotte” studded with shards of crispy chicken skin. The impressive wine list concentrates on French pours, with real thought put into both pairings and by-the-glass options. Friendly, knowledgeable service and beautiful, spacious André Fu interiors ensure Louise is a winner on all fronts.

In a world of extraneous gold leaf and truffle shavings, sometimes simple really is best. At LPM, the wide-ranging menu is essentially a greatest hits of French Mediterranean cuisine, offering note-perfect renditions of brasserie favourites ideal for sharing—think plump garlicky escargots, soft pillowy gnocchi, golden-crispy salt cod croquettes and feather-light cheesecake. With artfully mismatched pictures on the wall and plush banquette seating, the vibe is chic yet lively; given the dining room’s expansive size, service is admirably efficient. The extensive wine list also offers carafes, adding further to LPM’s convivial ambience— and consolidating its status as a go-to for consistently excellent dining.

Like the legendary Pomerol appellation, the name Petrus has inspired awe in Hong Kong’s dining scene since the restaurant first opened in 1991. Today, the salon-like interiors are frozen in time, at odds perhaps with the futuristic skyline seen from 56 floors up—as well as the thoroughly contemporary and thought-provoking cooking of chef Uwe Opocensky and his team. Trompe l’oeil is a favourite technique of his, as seen in the Norwegian king crab with a faux shell of razor-thin potato, and jumbo-sized chocolate acorns filled with ice cream. Other dishes are presented simply but beautifully, like the French red mullet with baby artichoke, and the signature Spanish red prawn with garum. Needless to say, the gargantuan wine list offers everything you could think of.

Designed to resemble the inside of an oak barrel, Somm declares its raison d’être from the get-go: to be a restaurant and bar designed by sommeliers. A state-of-the-art dispenser and preservation system allows a selection of more than 100 wines and sakes by the glass, while the collection expands to a further 1,600 bottles of wine, sake and champagne covering the breadth of the world’s vineyards and breweries. Despite the impressive wine offering, the cuisine at Somm expertly walks the tightrope between elevated and approachable. The aka uni “French toast” remains a classic, but diners shouldn’t miss out on the binchotan-grilled madai with Sichuan pepper Romanesco, or the moreish BBQ beef short rib “char siu”.

Named Vivant, meaning “lively”, this little French bistro sure lives up to its name. Small and intimate, Vivant pulses with energy throughout. The menu is cohesive and, though every dish is distinctive, the meal flows harmoniously from start to finish, bringing a sense of unity to the entire experience. A short but sweet wine list offers ample variety to suit a range of preferences, with versatile bottles to complement the food. For added theatrics, take a seat at the bar for a front-row view of the cooking and showmanship of the chefs.