Recognised with One Diamond in the Black Pearl Restaurant Guide for three consecutive years (2024–2026) and named among Time Out’s Best Restaurants 2026, The Chinese Library at Tai Kwun welcomes autumn with a new seasonal menu by Executive Chef Junno Li.
New dishes showcase regional Chinese flavours through Chef Junno’s contemporary approach, including Braised Eel with Shiso, Fermented Black Beans in Clay Pot (HK$368), Glazed Crispy Pork Neck with Black Vinegar and House Spice Blend (HK$298), Simmered Radish in Chicken Broth with Hunan Smoked Pork and Pickled Greens (HK$238) and Braised Alaskan King Crab Meat with Shredded Tofu, Bamboo Fungus in Rich Seafood Soup (HK$388).
New dim sum additions include Alaskan King Crab Meat Dumpling (HK$98 per piece), Steamed Winter Melon Soup Dumpling with Conpoy (HK$78) and Steamed Pork Siu Mai with Sea Cucumber, Fish Maw and Black Termite Mushroom (HK$88), followed by new desserts such as Dark Chocolate Mousse with Salted Lemon Sorbet (HK$88).
On weekends and special public holidays, guests can also enjoy the restaurant’s Unlimited Dim Sum Brunch (HK$488 + 10% per person), featuring 18 varieties of dim sum alongside sharing dishes and desserts. A Vegetarian Weekend Dim Sum Brunch is also available, while optional free-flow packages range from non-alcoholic drinks to Prosecco and Champagne.
For reservations at The Chinese Library for the new Autumn Menu or Weekend Dim Sum Brunch, please visit website at HERE.