One MICHELIN-starred Duddell’s presents a renovated dining room, a new The Upper Room by Duddells, new signature menus and an elevated cocktail programme

Two Floors, Two Experiences

3/F Duddell’s Main Dining Room 都爹利會館正廳The 3/F remains the heart of Duddell’s MICHELIN-starred refined Cantonese experience, where guests can enjoy weekday lunch sets, dim sum, à la carte selections, and multi-tiered tasting menus in a refined dining room inspired by a 1920s art collector’s home. The Main Dining Room offers a classic, elegant setting for Cantonese gastronomy at its highest level.

4/F The Upper Room at Duddell’s 都爹利樓上樓

The 4/F now becomes The Upper Room at Duddell’s, a newly renovated space that introduces a casual, all-day social experience, with an emphasis on all-day and night dim sum, heritage-inspired small plates, creative cocktails, and weekend brunch that can be enjoyed indoors or on the renowned outdoor terrace of The Upper Room at Duddell’s. The Upper Room offers a vibrant, lounge-like setting where guests can enjoy Duddell’s signatures and playful new creations from lunch through late night.

3/F Duddell’s Main Dining Room Culinary Experience

The reopening menu at Duddell’s 3/F celebrates Cantonese heritage with refined craftsmanship and contemporary flair. Highlights include the delicate Sautéed Prawn with Chicken Essence (HK$498), made from a painstakingly slow-steamed broth; the nostalgic Crispy Stuffed Crab Shell (HK$328), filled with fresh crab, milk, and butter; and the luxurious Braised Australian 3-Head Abalone with Goose Palm (HK$698), slow-cooked in house-made abalone sauce. Signature dishes also feature Crispy Fried Longjiang Chicken (from HK$368), marinated, air-dried, and “hang-fried” for perfectly crisp skin, and the Steamed Flower Crab with Chencun Noodles and Plum (MP), a balance of sweetness, tartness, and silky texture.

Artisanal Cantonese Classics
Duddell’s presents an exclusive new collection of Artisanal Cantonese Classics, where traditional recipes are reimagined with modern techniques and luxury ingredients.

• Deep-fried Egg Custard with Scallop and Caviar (HK$288/4pcs)– A modern take on the traditional Chicken Giblet Egg Custard, featuring silky scallop mousse in a crisp golden shell, topped with briny caviar.
• Braised Hashima and Red Dates Stuffed with Pigeon (HK$888 per person)– Boneless pigeon stuffed with premium snow frog’s jelly, king red dates, and lotus seeds, slowly simmered for a nourishing and sustainable delicacy.
• Wok-Seared Crab Cake with Bird’s Nest and Egg White (HK$328/person)– Fresh crab and scallop layered with steamed egg white and premium bird’s nest, pan-seared for a crisp edge and tender centre.
• Fried Shredded Shrimp with Conpoy, Chinese Ham, Egg, and Bean Sprouts (HK$468)– An homage to a Cantonese classic “Stir-fried Shark Fin with Osmanthus”,  showcasing masterful knife and wok skills to achieve a light, fluffy “osmanthus flower” texture.

Rare Specialties, Available by Pre-Order Only
Rounding out the à la carte menu is a series of rare, pre-ordered specialties that showcase Duddell’s ethos of honouring tradition while embracing innovation:

• Buddha Jumps Over the Wall (HK$4,388/pot)– The signature “authentic” version, available double-boiled or red-braised, featuring whole Yoshihama abalone (30 heads), sea cucumber, fish maw, and deer tendon.
• Duddell’s Buddha Jumps Over the Wall (HK$1,988/pot)– A refined interpretation using South African abalone (4 heads), sea cucumber, and soft-shell turtle, also offered in both double-boiled and red-braised styles.
• Bird’s Nest & Partridge Porridge with Yam (HK$3,188/pot)– A near-forgotten delicacy mimicking the texture of congee without rice, blending yam, sweet potato, minced partridge, and premium bird’s nest.

In addition to Duddell’s à la carte and chef’s recommendations, guests may also opt for a curated tasting menu experience, available in three tiers.

• The Tasting Menu(HK$1,588 +10% per guest for 8 courses) highlights seasonal signatures such as poached geoduck in fish rice broth, braised local fresh lobster, and crispy sea cucumber stuffed with shrimp paste, finishing with chilled mango sago cream and petit fours.
• The Premier Menu(HK$2,088 +10% per guest for 8 courses) offers an elevated journey with crispy stuffed crab shell, Duddell’s Peking Duck, and minced A4 Miyazaki Wagyu beef with thick egg noodles.
• TheGrand Menu (HK$3,888 +10% per guest for 8 courses) is a lavish celebration featuring braised whole Yoshihama abalone, seared crab cake with bird’s nest, and Duddell’s signature crispy fried chicken, concluding with a double-boiled imperial bird’s nest dessert. All menus can be paired with a classic or signature five-glass wine pairing for a complete MICHELIN-starred experience.

3/F & 4/F Duddell’s Executive, Business & Premier Lunch Sets

Duddell’s presents three new elegant lunch experiences, shared across both floors, showcasing its MICHELIN-starred Cantonese cuisine.

• Executive Lunch(HK$488 +10%; HK$588 +10% with one glass of wine or Saicho sparkling tea per guest) features dim sum, classic daily soup, sautéed scallop with X.O. sauce, braised Chinese cabbage with abalone sauce, fried Wuchang rice with fresh crab and conpoy, and a signature dessert, with the option to add crispy local beef brisket (+HK$138).
• Business Lunch(HK$738 +10%; HK$838 +10% with one glass of wine or Saicho sparkling tea per guest) elevates the experience with dim sum and barbecued bites, fish maw and seafood broth, sautéed lobster, poached vegetables, steamed rice with whole abalone, and Duddell’s dessert selection, plus optional crispy local beef brisket (+HK$138).
• For ultimate indulgence, thePremier Lunch (HK$1,138 +10%; HK$1,238 +10% with one glass of wine or Saicho sparkling tea per guest) showcases dim sum and barbecued bites, double-boiled silky fowl soup with Japanese sea cucumber, 20-year Huadiao garoupa steamed egg, pan-fried A4 Miyazaki Wagyu beef (+HK$298), braised vegetables with fresh crab, fried Wuchang rice with lobster and scallop, and dessert.

4/F The Upper Room Menu Highlights

The Upper Room at Duddell’s offers a casual yet refined take on Cantonese dining, featuring heritage-inspired small plates, dim sum, and modern dishes for all-day enjoyment. Highlights include pan-fried A4 Wagyu buns (HK$108), roasted goose pies with plum sauce (HK$98), and a typhoon shelter-style vegetable platter (HK$138). Heartier options span from mala beef shank (HK$138) and XO sauce pork collar stir-fry (HK$198) to claypot comforts like black bean chicken (HK$258) or satay beef vermicelli (HK$288), while larger sharing plates such as fish fillet with sweet corn sauce (HK$368) recall banquet traditions. Desserts keep things light with almond cream (HK$58) and seasonal fruit jelly (HK$48).

4/F Evening Set Menu at The Upper Room

The Upper Room presents a refined yet approachable set menu (HK$358+10% per person, minimum two) available nightly from 5:30pm, designed for sharing. Guests begin with three handcrafted dim sum selections before choosing two mains from Duddell’s signatures, such as Soft Scrambled Egg with Prawn (+HK$30), XO Sauce Pork Collar Stir-Fry, Satay Beef Vermicelli Claypot, or Mapo Tofu with Minced Pork, accompanied by seasonal greens and rice or noodles like Yangzhou Fried Rice. For a sweet finish, desserts include Warm Almond Cream or Mango Sago Cream with Pomelo (+HK$40).

4/F Weekend Brunch at The Upper Room

On weekends, The Upper Room transforms into a social Cantonese brunch destination, offering both regular and vegetarian all-you-can-eat dim sum menus designed for leisurely dining. The Weekend Brunch is priced starting at HK$638+10% per adult, including free-flow fresh juices and soft drinks, or HK$788+10% with an enhanced non-alcoholic package featuring Saicho Hojicha sparkling tea, ginger lemon fizz, Virgin Mary, fresh juices, and soft drinks.

For those seeking an elevated celebration, alcoholic free-flow packages include Veuve Clicquot Brut Yellow Label (HK$998+10% per adult), Ruinart Blanc de Blancs (HK$1,388+10% per adult), and the ultimate Krug Grande Cuvée (HK$2,688+10% per adult). All alcoholic packages also feature Bellinis, mimosas, signature cocktails, house red and white wines, and soft drinks, making brunch at The Upper Room a lively, indulgent weekend ritual.