L'Envol

L'Envol is the St. Regis Hong Kong's flagship restaurant, set on the third floor of the Wan Chai hotel in a polished room of marble, wood and soft lighting. Olivier Elzer, who trained with Joël Robuchon and also runs Clarence in Central, leads the kitchen, and the restaurant holds two Michelin stars in the 2026 guide.

The cooking is contemporary French with a strong seafood and caviar thread. The signature L'Oursin d'Hokkaido layers sea urchin over prawns, and the Les Héritages menus move through Osciètre caviar, Brittany blue lobster and Mediterranean meagre before pigeon or Wagyu. A whole roast yellow chicken for two is a good reason to come at lunch, and the onion tart and the citrus dessert Soleil à Nice are regular favourites. A separate Caviar Chronicles menu pairs four courses with different caviars.

It works for celebrations and serious food trips. The three-course lunch is HK$788, with dinner tasting menus from HK$2,088 and wine pairings available; a 10% service charge applies. Smart casual: men need long trousers, covered shoes and sleeved shirts. Book via SevenRooms or by phone.