ONE DIAMOND AWARDED THE CHINESE LIBRARY UNVEILS ITS LATEST AUTUMN SEASONAL MENU BY EXECUTIVE CHEF JUNNO LI

New autumn dishes celebrate China’s diverse regional cuisines at the three-time Black Pearl One-Diamond restaurant

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<<8^th September, 2026 – Hong Kong>> The Chinese Library, the contemporary Chinese restaurant at Tai Kwun recognised with One Diamond in the Black Pearl Restaurant Guide for three consecutive years from 2024 to 2026, welcomes the season of Autumn with a new seasonal menu by Executive Chef Junno Li. Also named among Time Out’s Best Restaurants 2026, the restaurant continues to celebrate the breadth of Chinese cuisine through a contemporary expression of regional flavours and traditions.

Located within the historic Police Headquarters at Tai Kwun, The Chinese Library takes its name from founder David Yeo’s vast personal library of Chinese cookbooks – a collection of recipes, techniques and traditions representing the diverse regional cuisines that have shaped Hong Kong’s dining culture over generations. Under Chef Junno and The Chinese Library team, this philosophy continues with the new autumn menu, bringing a seasonal perspective to the restaurant’s exploration of Chinese cuisine.

A NEW AUTUMN MENU

Among the heartier additions is Braised Eel with Shiso Leaves, Fermented Black Beans in Clay Pot (HK$368), bringing swamp eel together with shiso leaves, fermented black beans, red and green peppers and chilli. Served bubbling in a clay pot, the dish is savoury and aromatic, with shiso lending freshness against the richness of the fermented black beans.

The Braised Pork Neck with Black Vinegar and House Spices Blend (HK$298) pairs pork neck, crisp on the outside while retaining its tenderness within, with black vinegar sauce and a savoury spice blend. The acidity cuts through the richness of the pork for a dish that is both punchy and balanced.

Drawing on the comforting flavours of Hunan cooking, Simmered Radish in Chicken Broth with Hunan Smoked Pork and Pickled Greens (HK$238) combines shredded radish with smoked pork and pickled greens in a rich chicken broth, finished with Chinese celery and scallions. The smoked and pickled flavours give the broth depth while the radish absorbs the savoury stock as it cooks.

A more delicate expression of the season comes in Braised Alaskan King Crab Meat with Bamboo Fungus, Shredded Tofu in Rich Seafood Soup (HK$388). Sweet king crab meat is served with fine strands of tofu and bamboo fungus in a rich broth, with honey beans adding a gentle sweetness and contrasting texture.

Chef Junno also introduces three new dim sum creations. Alaskan King Crab Dumpling (HK$98 for 3 pieces) wraps crab meat, shrimp and bottle gourd in a fine dumpling skin, finished with carrot and black caviar. Steamed Winter Melon Soup Dumpling with Conpoy (HK$78 per guest) brings together winter melon, conpoy and scallop within a delicate wrapper, releasing a light, savoury broth when opened. Completing the trio is Steamed Pork Siu Mai with Sea Cucumber, Fish Maw,Black Termite Mushrooms and Conpoy (HK$88 for 3 pieces), combining conpoy, sea cucumber, fish maw and black termite mushroom in an elevated take on the familiar Cantonese favourite.

Two new desserts provide a refreshing finish. Dark Chocolate Mousse with Salted Lemon Sorbet (HK$88) balances rich 70% dark chocolate mousse with the sharp, cooling character of salted lemon sorbet, accompanied by sponge cake, pistachio butter crumble and crisp wafer. Melon Ice-Cream with Seaweed Jelly (HK$68 per guest) takes a lighter direction, combining chilled melon with sago, popping boba and seaweed jelly pearls for a playful mix of textures.

WEEKENDS AT THE CHINESE LIBRARY

On Saturdays, Sundays and special public holidays, The Chinese Library also serves its Unlimited Dim Sum Brunch, available from 11:00am to 3:30pm for 120 minutes and priced at HK$488 per guest + 10% service charge.

The brunch begins with unlimited 4 types of welcome bites before moving into a wide selection of a total of 18 types of dim sum, including Traditional Har Gau, Barbecue Pork Bao, Xiao Long Bao with Ficus Hirta, Charred Sichuan Pepper Siu Mai, Mustard Beef Spring Rolls, Black Truffle Har Gau and Wagyu Beef and Black Pepper Puffs, alongside dishes served for sharing and a dessert platter.

Guests can also add supplementary dishes from the wider menu, including Wok-fried Fish Maw with Mushroom (+HK$198), Beef Shoulder with Chinese Chives and Sichuan Pepper Sauce (+HK$238), Sichuan Garoupa with Glass Noodles in Chilli Broth (+HK$238), BBQ Pork Loin Glazed with New Zealand Manuka Honey (+HK$288) and Roasted 45-day Imperial Peking Duck (+HK$888, subject to availability).

An unlimited Vegetarian Weekend Dim Sum Brunch is also available, with a selection that includes Matsutake Mushroom Bao, Seasonal Wild Mushroom Dumpling, Chiu Chow Vegetable Dumpling, Black Truffle Mushroom Dumpling and Fried Bean Curd Roll with Black Truffle and Mushroom, alongside sharing dishes and a vegetarian dessert platter.

Free-flow beverage options range from Prosecco at an additional HK$200 per guest and Veuve Clicquot Yellow Label Champagne at HK$350 per guest, to Ruinart Blanc de Blancs at HK$600 per guest, with the alcoholic packages also including red and white wine, beer and Aperol Spritz. A non-alcoholic free-flow package is available for an additional HK$128 per guest.

For reservations at The Chinese Library for the new Autumn Menu or Weekend Dim Sum Brunch, please visit website at HERE.

<<ENDS>>

About The Chinese Library

The Chinese Library is part of a trilogy of three landmark spaces which together evoke the story of Hong Kong’s colourful history, alongside Italian restaurant, Cantina, and an atmospheric lounge and bar, The Dispensary. The stunning spaces occupy the whole floor of the old Police Headquarters Building in Tai Kwun. The Chinese Library showcases Hong Kong’s favourite Chinese dishes presented with a twist and drawn from all of China’s varied regional cuisines.

Awards & Accolades – The Chinese Library

The Black Pearl Restaurant Guide 2026  – One-Diamond

The Black Pearl Restaurant Guide 2025  – One-Diamond

The Black Pearl Restaurant Guide 2024  – One-Diamond

OAD (Opinionated About Dining) 2026 Best Leading Restaurants in Asia – #369

Time Out Hong Kong – Recommendations 2026 Best Restaurants

SCMP Top 100 Tables 2019 – 2026 – Top Cantonese Restaurants of Hong Kong

About Aqua Restaurant Group

Aqua Restaurant Group is Hong Kong’s only restaurant group to have grown to an international culinary empire of more than 26 ground-breaking outlets in London, Paris, New York, Dubai and Miami.

Throughout the years, Aqua Restaurant Group’s fundamental philosophy has remained unchanged; preparing exquisite food using the freshest, high-quality produce and preparing it in a way where the true flavours shine. This is coupled with service that is approachable and unobtrusive, and always in a jaw-dropping stylish environment which has become the hallmark of Aqua Restaurant Group.

The Group’s portfolio embraces more than six different cuisines with brands headed by aqua and Hutong, extending to The Chinese Library, Cantina and Shiro in Hong Kong’s heritage Tai Kwun, Dim Sum Library, Canton Library and Vesu Pizza Bar. The Group goes beyond restaurants and bars, operating the aqualuna traditional red-sail Chinese junk boats – amongst the last in Hong Kong, giving visitors an unforgettable experience of the city on the harbour.

Restaurant Contact

Address: Police Headquarters, Block 01, Tai Kwun, 10 Hollywood Road, Central, Hong Kong

Telephone: 2848 3088

Website: chineselibrary.com.hk

Social Media: @thechineselibrary @chef.junnoli