A NEW ERA OF DUDDELL’S – PRESENTING A RENOVATED DINING ROOM, NEW SIGNATURE MENUS, CLASSIC TRADITION DISHES, ELEVATED COCKTAIL PROGRAMME, AND THE UPPER ROOM

JIA Group’s One MICHELIN-starred Cantonese destination reopens with all new refreshed interiors, new curated lunch and dinner tasting menus, an expanded cocktail program, and a new all-day casual concept upstairs

For high resolution images of Duddells and The Upper Room at Duddells, please click HERE to download

<<28^th August, 2025 – Hong Kong>> After a transformative month-long renovation, Duddell’s, the One MICHELIN-starred Cantonese institution by JIA Group, welcomes guests back into a reimagined space by André Fu Studio, where Master Chef Chan Yau Leung presents a refreshed culinary program alongside a vibrant new cocktail collection by Beverage Manager Mario Calderone and an expanded two-floor experience designed for both heritage diners and a new generation of guests.

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.

A Reimagined Art Collector’s Maison by André Fu

Duddell’s reopens as a reimagined art collector’s private maison, envisioned by internationally acclaimed designer André Fu. Drawing inspiration from Lingnan culture and the 1920s Diao Lou watchtowers of Guangdong – fortified multi-storey residences that blend Western architectural flourishes with traditional Chinese layouts – Fu’s duplex interior merges East and West with a modern Hong Kong sensibility.

The design captures the spirit of a private collector’s home, layered with craft and historical resonance. Chinoiserie-inspired pendants and hand-crafted stained-glass screens echo the architectural rhythm of Lingnan watchtowers, while a whimsical palette of pistachio green, mineral blue, and buttery yellow unfolds against classic terrazzo, stained oak, and soft stucco walls. The result is an environment that feels timeless yet contemporary – a space where heritage, art, and culinary craft meet in harmony.

3/F Duddell’s Main Dining Room Culinary Experience

Duddell’s 3/F reopening menu celebrates Cantonese culinary heritage, blending meticulous traditional craftsmanship with contemporary refinement. A signature highlight is the Sautéed Prawn with Chicken Essence (HK$498/person), which appears simple yet is rooted in an intricate process: whole chickens are slow-steamed into a rich, concentrated broth reminiscent of “chicken essence,” yielding just enough for three portions, and paired with plump Thai three-head prawns.

The Crispy Stuffed Crab Shell (HK$328/person) pays homage to a classic banquet favourite, with fresh crab meat sautéed with onions, shallots, milk, and butter before being encased in a crisp, golden shell. Another showcase of patience and skill is the Braised Australian 3-Head Abalone with Goose Palm (HK$698/person), where meaty abalone and gelatinous goose palm absorb the deep flavours of house-made abalone sauce, epitomizing the Cantonese belief that “slow work yields deep flavour.”

A perennial favourite, Duddell’s Crispy Fried Chicken (from HK$368 for half, HK$698 for whole), features locally raised Longjiang chicken marinated for ten hours, air-dried, and meticulously “hang-fried,” with hot oil poured over 300 times for perfectly crisp skin. Meanwhile, the Steamed Flower Crab with Chencun Noodles and Plum (MP) balances the natural sweetness of fresh crab with the gentle tartness of preserved plum and the silkiness of classic Guangdong flat noodles.

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.
• The Grand 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.

• The valued 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).
• The 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, the Premier 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 brings a casual yet artful expression of Cantonese dining, with a menu of heritage-inspired small plates, dim sum, and contemporary Cantonese dishes designed for all-day enjoyment. Guests can begin with playful bites such as pan-fried buns (HK$108/3pcs) with black pepper A4 Wagyu beef, roasted goose pies (HK$98/2pcs) with plum sauce, and deep-fried shrimp spring rolls (HK$68/3pcs) with chives, or opt for lighter options like the typhoon shelter-style vegetable platter (HK$138) of fresh mushrooms, eggplant, and okra.

For heartier dishes, The Upper Room offers spicy mala beef shank (HK$138) with Sichuan peppercorn, Duddell’s XO sauce stir-fry (HK$198) with pork collar, cashew, chives, and dried shrimp, deep-fried squid with spiced salt (HK$228), and claypot comforts like sautéed chicken with black beans  (HK$258) and dried shallots, or satay beef with vermicelli noodles (HK$288). Larger sharing plates include the fresh fish fillet (HK$368) with sweet corn sauce, a nostalgic nod to traditional Cantonese banquets. To end on a sweet note, desserts range from silky almond cream (HK$58) with egg white to seasonal fruit jelly (HK$48).

Soft Scrambled Egg with Prawn (right) & Fried fish fillet with sweet corn sauce (left)

4/F Evening Set Menu at The Upper Room

The Upper Room introduces a refined yet approachable set menu (HK$358+10% per person, minimum two guests) that celebrates the spirit of sharing from 5:30pm every night. Guests start with a choice of three handcrafted dim sum selections per table, such as Steamed Shrimp Dumpling or Baked Barbecued Pork Bun, before moving on to two mains from a curated lineup of Duddell’s signatures. Highlights include Soft Scrambled Egg with Prawn (+HK$30 per guest), rich and silky with ocean sweetness; Duddell’s XO Sauce Stir-Fry with pork collar, cashew nuts, and dried shrimp; tender Satay Beef Vermicelli Claypot; and the boldly flavoured Mapo Tofu with minced pork. Seasonal greens and a choice of rice or noodle dish such as Yangzhou Fried Rice complete the savoury courses. Finally, guests may opt for a sweet dessert finale of either warm Almond Cream with egg white or chilled Mango Sago Cream with pomelo for a supplemental HK$40 per person.

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.

Nine Cocktails of Energy & Intention at The Upper Room

The new cocktail programme at Duddell’s, curated by Mario Calderone, JIA Group’s Group Beverage Manager, is a deeply intentional and culturally rooted experience inspired by the Ba Gua (八卦)—the ancient Feng Shui map of life’s energies. Each of the nine new signature cocktails represents a distinct energy – joy, stillness, passion, flow, or creativity – inviting guests to choose their drink by intention, not just flavour. Priced at HK$138 each, the collection highlights local ingredients and refined modern techniques, weaving in flavours like jasmine, osmanthus, tangerine, ginseng honey, and baijiu to reflect Cantonese heritage in a modern context.

The nine cocktails of energy and intention include:

1. Lake – Jasmine vodka, elderflower, peach, bergamot mist – Light and joyful
2. Heaven – Rum, coconut falernum, pineapple, clarified citrus, spiced banana – Tropical escape
3. Fire – Vodka, ginger liqueur, ginseng honey, lemon, egg white – A quiet spark
4. Thunder – Whisky, pistachio orgeat, Frangelico, lemon, peach – Bold and nutty storm
5. Wind – Cognac, mandarin cordial, Champagne, red olive oil – Flowing prosperity
6. Water – Osmanthus rum, tangerine, clarified citrus, Yellow Chartreuse – Bright and saline
7. Mountain – Cognac, PX sherry, house vermouth, tobacco bitters – Contemplative classic
8. The Infinite – Mezcal, apple, elderflower, sakura milk punch, smoked tableside – Unity and ritual
9. Earth – Baijiu, Aperol, pineapple, osmanthus honey, lime – Bittersweet harmony

A Zero-Proof Essence Collection (HK$98 each) mirrors the same thoughtful approach, offering tea-driven alternatives like Verve (green apple & fragrant oolong), Stillgold (mango, passionfruit & Seedlip Spice), and Lucent (cucumber, apple cider vinegar & ginger ale). By framing cocktails around energy and intention, Duddell’s transforms its bar programme into a cultural experience, where each drink tells a story and elevates the ritual of dining.

As Duddell’s embarks on its next chapter, guests are invited to rediscover the timeless charm and renewed creativity of this MICHELIN-starred destination. Follow @duddellshk for the latest updates on the refreshed dining, dim sum, cocktail, and cultural experiences that define the new era of Duddell’s.

<<ENDS>>

ABOUT DUDDELL’S

One MICHELIN-starred Duddell’s is a social and cultural destination for people who have an active appreciation for the arts. Located on the historic Duddell Street in the heart of central, Duddell’s boasts chic and relaxed interiors from designer Isle Crawford, that are as noteworthy as the exhibitions on the walls. Duddell’s was designed to feel like guests have been welcomed into the home of a great art collector – one that also happens to have an in-house Michelin starred culinary team. Open to all enthusiasts, Duddell’s features a year round art program of world class exhibitions, discussions and more. Now 12 years old, Duddell’s has firmly cemented its position as a true Hong Kong brand – one that consistently receives  media coverage in leading international titles such as Traveller, The New York Times, Financial Times and Forbes.

Duddells has undergone a major transformation in the month of July – August 2025 and has reopened in mid August 2025.

ABOUT JIA GROUP

JIA Group is a Hong Kong based hospitality firm that is internationally praised and recognized for executing spaces and experiences rooted in style and substance. Founded in 2004 by entrepreneur Yenn Wong, JIA Group has established a reputation internationally as an award- winning trendsetter in the hospitality industry. The current portfolio includes 9 venues in Hong Kong, full list of the restaurants and bars could be found on JIA’s website here.

www.jiagroup.co

RESTAURANT CONTACT

Address: Level 3 & 4, 1 Duddell Street, Central, Hong Kong.

Telephone: +852 2525 9191

Email: info@duddells.co

Website: www.duddells.co

Social Media: @duddellshk @jiagroup