If your business credo is "Always Be Closing" then Hong Kong is your town and these eateries exude the culinary savoir-faire and style to act as a stage for those business lunch and dinners that could make or break your career. While many Hong Kong restaurants serve up a competent business lunch only a select few carry the historical gravitas for power dining where important decisions are made. Michael Douglas' memorable character, Gordon Gekko, from the film Wall Street could easily hold court in these restaurants making them his personal dining room and imperial stage for preaching that "Greed is good." When your career hinges upon that critical pitch and you want clients to relax but take you seriously, you need a restaurant that sets culinary standards and a staff that knowingly act as your supporting cast as you take the stage for the role of your life.

Mandarin Grill - When Power Dining is a Must, Accept No Substitutes
Since it opened, the Mandarin Oriental's Grill set the power dining standard in Hong Kong, where old and new colonial masters meet over breakfast, lunch and dinner. Taipans and tycoons from the past and present preside over permanently reserved tables that are discreetly partitioned from each other. A major redecoration that replaced the dark green interior with a bright and open Sir Terence Conran design continues to attract both regular and new diners. Manager Marco Rosado choreographs a dedicated staff that discreetly knows each regular customer's tastes and anticipates demands. Rosado describes how diners can "see a visible and quiet flow of work on the surface where the staff quietly signal and coordinate with each other." The menu is a careful blend of comfortable and familiar dishes that Rosado calls, "progressive gastronomy - traditional, but with that extra ‘wow'." The entire menu is entirely organically based using the finest ingredients available, but it is divided into simply named categories and descriptions like fish, blue lobster, or beef- probably to make it easier for patrons to choose and then move on to the business at hand. The staff can even serve you an entire three-course meal in 45 minutes if you are in a hurry. Diners will be impressed because of how they are treated and the tremendous devotion to the smallest detail. The Grill at the Mandarin Oriental Hotel, 5 Connaught Road, Central. Tel: +852 2522-0111.

Morton's - Celebrate the Thrill of Victory with Meat, Glorious Meat
Morton's draws on its Chicago roots as a perennial saloon and steak joint for swarthy businessmen. This is not a homage to a steakhouse. This is not a steakhouse themed joint. There is no fake bric-a-brac here. This is a real steak house. China traders, garment and toy makers appreciate Morton's spacious dining room where loud and proud, back slapping good ol' boys love the potential for celebrating that big deal. Morton's staff remember the time when steak was served with whiskey and martinis, not wine. None of them will flinch if you order a big pitcher of martinis with your bloody steak. But, today a 280-label wine cellar offers a wide selection of new world wines and magnum bottles which are especially popular among large parties. Manager Stephen McCrimmon says, "Our staff make sure that business diners don't have to worry about anything when it comes to impressing clients. Just enjoy the great steaks and the harbour view." Expect Midwest-sized dining; favourite dishes among the big egos include beautifully marbled USDA rib eye steaks or New York strip and jet fresh, three pound Maine lobsters.  Level 4,The Sheraton Hong Kong, 20 Nathan Road, Kowloon, Tel:+852 2732-2343.

Gaddi's - For Kinder, Gentler Displays of Power
Basically unchanged since opening in 1953, Gaddi's has been renowned for its fine, classical French dining and charming dance floor. Standing beneath its chandeliers, you can imagine the generations of socialites, government officials and top businessmen of the day who adroitly made Hong Kong what it is today. Gaddis' still the most gentlemanly venue for business dining. As you enter the dining room, where a strict dress code is enforced, you'll encounter an exquisite Ming Dynasty screen from the Kadoorie's private collection. It's a civilized reminder that grace, style and substance are more important than naked displays of power. Nothing but sterling silverware adorns each table ensuring a formal atmosphere. Manager Steven Drewery and his staff can make extra special dining touches to impress old and new money. Charismatic businessmen may even book dinner at the chef's table right in the middle of the bustling kitchen. The wine cellar still holds rare pre-1960 wines. Signature dishes include: crab meat salad, lobster black truffle ravioli and oven baked Atlantic turbot. Like the Peninsula's fleet of Rolls-Royces, power dining at Gaddis proceeds gracefully at its own pace. A memorable three-course meal can be around HK$1,500-HK$2,000 per person excluding drinks. 1/F, The Peninsula, Salisbury Road. Tsim Sha Tsui, Kowloon. Tel: +852 2315-3171.

Caprice - An Oasis for the Masters of the Universe
Few restaurants have established themselves so decisively as Caprice. Besides the award of three Michelin stars, manager Jeremy Evrard and chef Vincent Thierry have shaped the eatery into the investment bankers' favourite setting for quickly closing deals while still making clients feel special. Caprice looks especially impressive at night as the beautifully lit floor and shimmering chandeliers play with the harbour view. It's almost too distracting for doing serious business until everyone sits down and concentrates. The open kitchen simultaneously creates an informal atmosphere and a tempo of undeniable organisation that lends credibility to any point you're making. The seasonal French, a la carte menu changes to reflect the seasons in France. With over a thousand labels, Caprice's cellar has enough high quality wines and champagnes to meet any occasion. The newly-designed cheese cellar only enhances Caprice's reputation for serving the finest cheese selection in Hong Kong. Some of the favourite dishes include the milk fed perigord veal, Pryeneen lamb and Normandy sole fillet. 6/F, The Four Seasons, 8 Finance Street, Central. Tel: +852 3196-8310.

Nobu for Power Sushi and The Steak House, the King of Boutique Steaks
Who would have thought that sashimi could become the healthy power dining choice? Nobu emerged at the intersection of fine dining and pop culture making it the restaurant of choice for Hollywood super agents and their celebrity clientele. Perhaps the reason you see Nobu featured in the hit TV show Entourage or the film About a Boy is that LA and London talent agents have made Nobu their place for power broking over sake and sashimi. Each Nobu around the world takes on some local tastes and flavours; the Hong Kong outpost bakes its famous black cod in a wooden oven and the hirame sashi comes with a special XO salsa. While Nobu is comfortable serving diners sake or wine, they are especially proud of their sake selection, which includes Nobu's own brand. Manager Eric Wong adds, "Of all the Nobu's around the world, the Hong Kong branch has the best view. Our business diners are health conscious, but also demand an engaging, Nobu-style dining experience." 2/F, Intercontinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui. Tel: +852 2313-2323.

The Steak House Winebar + Grill has been a pioneer in Hong Kong's boutique steak trend going back to the 80s when the Intercontinental was the Regent Hotel. Today, it reflects a cool and casual interpretation rather than the smoky and baronial version of the chop house. While the décor is light, the steaks are thick and heavy, sourced from diverse and obscure farms like Snake River in order to improve quality. Many of this eatery's diners are businessmen from China, who as assistant manager Jason Chui observes, "don't seem to be restricted by spending limits and are very open minded about trying new world wines and boutique steaks." Wine lovers will be impressed by the 480-label collection featuring 50 wines that are rated +90 by Parker. Clients will be impressed by the theatrics of being offered the choice of steak knives and exotic salts from Nepal and Tibet. Steak connoisseurs know that The Steak House is the only kitchen with a true charcoal grill because it has been operating since the 80s. Lower Level, Intercontinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Kowloon. Tel: +852 2313-2323.

Fook Lam Moon - Living Large, Cantonese-Style
For decades this is where Hong Kong's tycoons and property developers can be seen celebrating their latest profits or cultivating their guanxi. Where prices are only limited by the amount of "face" you want to show off, Fook Lam Moon's reputation precedes it. But, even first-time diners will be surprised at the friendly and intimate atmosphere. Service is helpful and unobtrusive. Status-seeking, signature dishes include a selection of abalone that are as expensive enough to impress clients whether they are rap stars or royalty. Unlike many other Chinese restaurants, Fook Lam Moon is quiet and relaxed- all the regular customers seem to know each other. The menu features some of Hong Kong's highest quality home-cooked style, traditional Cantonese dishes like perfectly roasted crispy chicken and baked stuffed crab shell with onions and fresh crab meat. Oddly, the wine list is small, but the corkage fee is only $100, which encourages patrons to bring their own bottles. While there is no doubt about the restaurant's high culinary standards, it's also obvious that businessmen don't go there just for food. It is for prestige of being part of the entire parade. 35 -45 Johnston Rd., Wan Chai. Tel: +852 2866-0663.