The Chinese Library welcomes autumn with a new selection of seasonal dishes and dim sum creations by Chef Junno. Highlights include Braised Eel with Shiso Leaves and Fermented Black Beans in Clay Pot (HK$368), Braised Pork Neck with Black Vinegar and House Spices Blend (HK$298), and Braised Alaskan King Crab Meat with Bamboo Fungus and Shredded Tofu in Rich Seafood Soup (HK$388). Three new dim sum additions include Alaskan King Crab Dumpling (HK$98 for 3 pieces), Steamed Winter Melon Soup Dumpling with Conpoy (HK$78 per guest), and Steamed Pork Siu Mai with Sea Cucumber, Fish Maw, Black Termite Mushrooms and Conpoy (HK$88 for 3 pieces). For dessert, guests can enjoy Dark Chocolate Mousse with Salted Lemon Sorbet (HK$88) or Melon Ice-Cream with Seaweed Jelly (HK$68).
On weekends and special public holidays, The Chinese Library also offers its Unlimited Dim Sum Brunch (HK$488 + 10% per guest), available from 11am to 3:30pm for 120 minutes. The experience features unlimited welcome bites and a selection of 18 dim sum varieties, including Traditional Har Gau, Black Truffle Har Gau, Charred Sichuan Pepper Siu Mai and Wagyu Beef and Black Pepper Puffs, alongside sharing dishes and desserts. A vegetarian brunch is also available, with optional free-flow beverage packages ranging from non-alcoholic selections (HK$128) to Prosecco (HK$200) and Champagne (from HK$350).
For reservations at The Chinese Library for the new Autumn Menu or Weekend Dim Sum Brunch, please visit website at HERE.