<<HONG KONG, SEPTEMBER 30, 2025>> For the first time, Chinese cuisine receives a dedicated ranking in Asia. The Chinese Restaurant Awards proudly unveils the Top 30 Honourees of its inaugural Elite 15 Asia Awards — a definitive selection of outstanding restaurants across the continent. More than a celebration of excellence, the list also serves as an authoritative guide for discerning diners. From this longlist, the final ranked Elite 15 Asia will be announced at the 16th Annual Awards Ceremony in Vancouver, Canada on October 29, 2025 — elevating Chinese gastronomy on the world stage.
The list is curated by the newly established Asia Taste Advisors Panel, chaired by acclaimed veteran food critic, columnist, and food show television host Agnes Chee — widely regarded as one of the most influential voices in Chinese cuisine today. This distinguished panel of 15 brings together Michelin-starred chefs, entrepreneurs, financiers, artists, and cultural leaders, united by the belief that Chinese dining is not defined by restaurants alone, but by the signature dishes that embody flavour, memory, and the enduring experiences that stay with diners.
“There are many lists in the world, but this will be the first to independently celebrate Chinese cuisine in Asia – one rooted in cultural confidence,” says Agnes Chee, Chair of the Asia Judging Panel. “Through this, our aim is to honour culinary talent, inspire the next generation, and safeguard traditions while defining excellence on our own terms. It is the beginning of a journey to connect Chinese dining across regions and generations.”
“On the occasion of our 16th Awards, we are honoured to extend our recognition beyond Canada to pay tribute to Asia’s outstanding Chinese restaurants,” adds Lee Man, Vice President of the Chinese Restaurant Awards. “This list, dedicated exclusively to Chinese cuisine, reflects the diversity and depth of gastronomy across Asia. Our mission has never changed: to uncover the finest signature dishes, to spotlight restaurants of all sizes, and to highlight the talent behind them.”
Top 30 Honourees — Elite 15 Asia Awards (in alphabetic order)
102 House — Shanghai ｜ Cantonese
1996 Si Chuan Cuisine — Beijing ｜ Sichuan
Chef Tam’s Season — Macau ｜ Cantonese
China Tang — Hong Kong ｜ Cantonese
Da Dong Roast Marinated Duck (JinBao) — Beijing ｜ Peking duck / Northern Chinese
Forum Restaurant — Hong Kong ｜ Cantonese (noted for abalone)
Fu He Hui — Shanghai ｜ Refined vegetarian
Ho Lee Fook — Hong Kong ｜ Modern Cantonese
Jade Dragon — Macau ｜ Cantonese
Jee Restaurant — Hong Kong ｜ Modern Chinese
Jie Xiang Lou — Hangzhou ｜ Jiangnan
Ling Long — Beijing ｜ Contemporary Chinese
Lingnan House — Guangzhou ｜ Cantonese
Man Ho Chinese Restaurant — Hong Kong ｜ Cantonese
Meet the Bund — Shanghai ｜ Fujianese
Mian — Hong Kong ｜ Diverse Chinese
Moon Bay Chinese Restaurant — Hong Kong ｜ Cantonese
Peach Blossoms — Singapore ｜ Cantonese
Purple Laurel — Bangkok ｜ Fine Chinese
Ru Yuan — Hangzhou ｜ Hangzhou (Hangbang Cai)
Sazenka — Tokyo ｜ Chinese–Japanese fine dining
Seventh Son Restaurant — Hong Kong ｜ Cantonese
Silks House — Taipei ｜ Cantonese
The Chairman — Hong Kong ｜ Cantonese
The House of Dynasties — Beijing ｜ Imperial court, Cantonese
VEA Restaurant — Hong Kong ｜ Chinese–French contemporary
WING Restaurant — Hong Kong ｜ Modern Chinese
Xin Rong Ji — Hong Kong ｜ Taizhou
Xin Rong Ji — Shanghai ｜ Taizhou
Yong Fu — Hong Kong ｜ Ningbo
Asia Taste Advisors (in alphabetic order)
All ballots underwent a final conflict-of-interest review after voting closed: advisors declared any relationships with restaurants under consideration and recused themselves from related votes. See “How the Awards are Decided” for more details.
Agnes Chee — Chair of Judging Panel – Asia; Globetrotting Food Critic, Food Columnist and Food Show Host – Hong Kong
○ Alain Lam — Chief Financial Officer, Oriental Watch Holdings – Hong Kong
○ Annie Kao — Chairman, Suntek Motor Company Limited – Taipei / Hong Kong
○ Umberto Bombana — Chef of three Michelin-starred restaurant 8½ Otto e Mezzo BOMBANA– Hong Kong
○ Cheuk Shum — Head of Marketing, HSBC Hong Kong – Hong Kong
○ David Yip — F&B Consultant – Singapore
○ Dr. Angus Yui Pan Poon — Doctor, Virtus Medical Group – Hong Kong
○ Jason Tang — VP, Head of Investment Analytics, Greater China, State Street – Beijing
○ Oscar Wang — Multidisciplinary Artist & Founder, Open Work Studio – Shanghai / Hong Kong
○ Ricky Li — F&B Investor – Shenzhen
○ Vena Cheng — Lawyer, PC Woo & Co – Hong Kong
○ William Tang — Fashion Designer, Director of W Tang Co. – Hong Kong
○ Yaning Liu — Director of Gastronomic Culture Committee, China Tourism Association; Director & EVP, Diaoyutai MGM Hospitality – Beijing
○ One Singapore-based advisor from the finance sector prefers to remain unnamed.
The Elite 15 Asia Awards — the top 15 ranked honourees drawn from Asia’s Top 30 list — will be unveiled at the prestigious Vancouver Club in Vancouver, Canada on Wednesday, October 29, 2025. They will be presented alongside the Canadian distinctions: Elite 30 Canada and a slate of individual awards. These honours include Rising Star Chef of the Year, Dim Sum Chef of the Year, and Master Chef of the Year, each conferred separately in the Asia and Canada regions.
Founded in 2008 in Vancouver, Canada, the Chinese Restaurant Awards is the world’s longest-running restaurant awards devoted to Chinese cuisine. Established to heighten public appreciation of Chinese dining and foster cross-cultural exchange, the Awards is guided by a team of culinary and marketing professionals united by a deep passion for Chinese gastronomy. Over the years, it has built a legacy of influential events and collaborations that showcase the diversity, creativity, and excellence of Chinese restaurants. In 2025, the Awards embarks on a pivotal new chapter, expanding beyond Canada to celebrate exceptional restaurants and culinary talent across Asia, defining a new era as an emerging global voice in Chinese gastronomy.
Chinese Restaurants Awards 2025 is generously supported by Scotia Wealth Management, DoorDash, Destination Vancouver, Regency Auto, Air Canada, The Dalmore, St. Paul’s Foundation, Hyatt Regency Vancouver, Mt. Boucherie Estate Winery, The Keefer Bar, Olympic Distributors, Geoduck Canada, eatFish.ca, Wingtat Game Bird Packers, OMECA suppliers, CBC, GoCanada.com, Sing Tao Media Group Canada, and Vancouver Community College.
<<25th September 2025 – Hong Kong>> This October, Lobster Bar helmed by Bar Manager Elmo Li at Island Shangri-La Hong Kong is thrilled to host two exceptional guest shifts in honour of The World’s 50 Best Bars landing in the city. On Tuesday, 7th October, Guangzhou’s acclaimed Hope & Sesame takes over, followed by Paradiso from Barcelona on Thursday, 9th October. These two globally celebrated cocktail bars will bring their unique styles, creativity, and energy to Lobster Bar for what promises to be unforgettable evenings.
Hope & Sesame has firmly established itself as one of Mainland China’s most forward-thinking bars. In 2025 it was ranked No. 7 in Asia’s 50 Best Bars, and also earned the title of Best Bar in Mainland China. Opened in 2016, the bar is known for its bold, scientific approach – sous-vide and rotary distillation infusions, gently infused flavours, and smooth drinks – and its willingness to explore flavours inspired by both Chinese tradition and global influences. The bar is led by co-founders Andrew Ho and Tommy Lee, with Andrew Ho recently recognised as Altos Bartenders’ Bartender 2025, a peer-voted award that highlights his influence across Asia’s cocktail community.
Paradiso from Spain’s Barcelona remains one of the world’s most influential cocktail bars. Recognized for at least 7 years in The World’s 50 Best Bars, it sits at No. 10 in the 2024 list. Styled like a secret passage behind a fridge door in a pastrami shop, signature creations such as the Supercool Martini, made using an innovative “supercooled” ice technique, or the Universe cocktail served in a glowing sphere, highlight the bar’s flair for blending science, art, and spectacle. Its team also champions sustainability through creative reuse of ingredients, making Paradiso not just trendsetting in style, but also progressive in ethos. Led by Giacomo Giannotti, the bar continues to define what leading-edge cocktail culture aspires to be.
Paradiso Takeover Menu
HK$168 per glass
Savoury Martini – Ketel One redistilled with citrus peels, Dry Vermouth, Fino Sherry infused with Ice Plants, Lemon Pickle Brine
Banana Eclipse – Don Julio Tequila Añejo, Banana Water, Dry & White Vermouth, Amontillado, Topinambur & Coffee Bitter
These guest shifts are part of Lobster Bar’s ongoing commitment to bringing world-class bartending and global trends to Hong Kong’s vibrant cocktail scene. Patrons are invited to mark their calendars and join Lobster Bar for these special nights, where innovation meets hospitality in luxurious surroundings.
Event Details
Hope & Sesame Guest Shift: 7 October, from 7pm onwards
Paradiso Guest Shift: 9 October, from 7pm onwards
Venue: Lobster Bar, Island Shangri-La Hong Kong
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About Lobster Bar and Grill
Lobster Bar and Grill at Island Shangri-La offers a convivial atmosphere in which to unwind and savour traditional brasserie fare. Celebrating the familiar and the classic through assured cooking, impeccable technique finessing old favourites complimented by delicious new surprises delights regulars and wins over new diners. Lobster Bar and Grill provides a respite for diners on all occasions, from weekday lunches, to atmospheric evenings accompanied by stellar live singing performances, and even weekend brunches. Guests can also enjoy cocktails mixed by the team from the award-winning bar.
Address: Level 6, Island Shangri-La, Pacific Place, Supreme Court Road, Central, Hong Kong
Opening hours: Lunch 12 noon to 2:30pm (Mon – Fri); 11:45am to 4pm (Sat, Sun & Public Holidays); Dinner 6:30pm to 10 pm.
Shangri-La, an iconic flagship brand of the Shangri-La Group, puts heartfelt service at the core of its distinctive Asian hospitality experience. Through imaginative and nature-inspired design, delightful culinary and cultural experiences, and its authentic and thoughtful service, the brand enables guests to realise their own moments of Shangri-La.
Today, the brand experience is brought to life in over 90 deluxe hotels and resorts at destinations around the world, including Australia, Canada, Mainland China, Hong Kong SAR and Taiwan, Fiji, France, India, Indonesia, Japan, Malaysia, Mauritius, Mongolia, Myanmar, Philippines, Saudi Arabia, Singapore, Sri Lanka, Sultanate of Oman, Thailand, Turkey, the United Arab Emirates, and the United Kingdom.
About Shangri-La Circle:
Built on the idea that life is meant to be fun, limitless, and full of possibilities, Shangri-La Circle is a contemporary Asian travel lifestyle platform offering members a world of enhanced benefits at every point of their journey at over 100 Shangri-La, Kerry, JEN by Shangri-La, and Traders properties worldwide, along with the Group’s portfolio of restaurants, wellness facilities, and family experiences. Details of these benefits can be found here.
【2025年9月22日，香港】榮獲米芝蓮一星及一鑽殊榮，並獲《Tatler Best 2025》評選為香港二十最佳餐廳的甬府香港是城中高級寧波美食的不二之選。今個秋天，總廚劉震傾力呈獻兩款全新餐單，包括9月15日起每日供應的秋季午市套餐、令人耳目一新的單點餐單，以及即將於10月第一個星期推出的秋季晚市套餐。所有餐單均展現出劉師傅對時令食材的執著，以及餐廳對地道寧波風味的追求。浙江寧波處於東海之濱，簡稱「甬」，是國家歷史文化名城之一。寧波的屬地內有山川、江湖、河海與平原，四季分明，物產豐富，素有「魚米之鄉」之美譽。
<<18th September 2025 – Hong Kong>> Yong Fu Hong Kong (One MICHELIN-starred, One DIAMOND recognised, and recently ranked among Tatler Dining’s Top 20 Restaurants of Hong Kong 2025) ushers in the new season with two autumn offerings crafted by Head Chef Liu Zhen: the Autumn Set Lunch Menu (available daily from 15 September) and an all-new Autumn Set Dinner Menu launching this early October. Both menus spotlight the richness of seasonal ingredients and highlight Yong Fu’s continued dedication to the authentic tastes of Ningbo.
YONG FU HONG KONG’S ALL-NEW AUTUMN SET LUNCH MENU
The new Autumn Set Lunch Menu (HK$498 + 10% per guest), available daily from 15 September, celebrates the season’s bounty with a balance of Ningbo tradition and Chef Liu’s refined touch.
With a total of 10 dishes served, guests begin by choosing one appetiser from the meat selection, such as Handmade Sausage with Preserved Mustard Greens or Homemade Fish Cake with Spicy Oil, alongside a vegetable option like Slow-Braised Shiitake Mushrooms or Ningbo-style Fermented Cabbage. Soups continue the journey with a choice between Yellow Croaker Fish and Chinese Water Plantain Thick Soup, or a nourishing Double-Boiled Wild Orchid & Muscovy Duck with Puffed Fish Maw.
From there, deep-fried delicacies arrive – either the Bombay Duck Spring Roll or Crispy Chicken Wings stuffed with Taro Paste – before moving on to two seafood courses, with highlights such as Stir-Fried Cuttlefish with Preserved Snow Mustard Greens, Stir-Fried Fish Slices with Mustard Tuber, or River Shrimp with Dried Greens.
The stir-fry course offers comforting autumn flavours like Diced Chicken with Water Bamboo & Edamame or Double-Braised Pork Ribs with Chestnuts & Dried Cuttlefish, complemented by seasonal vegetables. To finish, guests may select between Wok-Fried Rice Cake with Pork and Seasonal Greens or the Chef’s Handmade Pork Bun, before concluding on a sweet note with the restaurant’s signature Ningbo Sesame Glutinous Rice Dumplings.
YONG FU HONG KONG’S ALL-NEW AUTUMN SET DINNER MENU Launching this early October, the Autumn Set Dinner Menu (HK$1,398 + 10% per guest) introduces an entirely new structure and selection of dishes, presenting an elegant expression of Ningbo dining traditions.
The menu begins with a series of starters, including Beef Tripe Basket with Jellyfish in Garlic and Red Oil, Smoked Frog Legs, Quick Stir-Fried Chinese Broccoli, and Shrimp Skin with Fresh Walnuts. Guests then choose between Traditional Yellow Croaker and Fish Maw Thick Soup or Short-Necked Xi Shi Clams in Concentrated Broth.
Deep-fried options include a “Ningbo” Style Eel Spring Roll or Deep-Fried Sturgeon Tendons, while seafood courses spotlight seasonal treasures like Stir-Fried River Shrimps with 9-Year Old Lily and Dried Abalone in Golden Premium Chicken Broth. Stir-fried dishes follow, featuring Squid with Chinese Cabbage and Celery or Yellow Cattle Beef with Baby Ginger and Peppers, alongside a seasonal vegetable of the day.
For the main course, guests may choose between the Chef’s Signature Homemade Pork Bun or Homemade Noodles with Fermented Soup. Dessert concludes the experience with either Homemade Ningbo Sesame Glutinous Rice Dumplings or Homemade Yogurt.
DINNER SUPPLEMENTS & PAIRINGS To enrich the dining experience, Yong Fu also offers supplement dishes ideal for sharing. Options include Mud Crab (HK$1,680 per half portion) with mashed ginger and coriander, alongside Sichuan pepper-smoked and salt-brined pork intestines; Homemade Sausages (HK$298) with ancient-style tofu skin; the celebrated Yong FuGolden Crispy Chicken (HK$980, recommended for six or more guests) with pepper and sesame; and a duo of Crab-Bone Sauce Stir-Fried Rice Cake with Wuyi lotus seeds and Braised Eggplant (HK$818, recommended for four or more).
Guests may also enhance their evening with a curated wine pairing inspired by the theme of mountains and waters, featuring selections from Italy and beyond, such as Ferrari Perlé 2018, Planeta Eruzione 1614 Carricante Sicilia DOC 2021, and Tenuta Mara Totma Pinot Nero 2022.
For reservations at Yong Fu Hong Kong, please visit website at HERE or whatsapp to 5573-0202.
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ABOUT YONG FU HONG KONG
Ningbo, Zhejiang Province, abbreviated as “YONG”, is a famous national historical and cultural city in China, which is located on the coast of the East China Sea, with plains, mountains, rivers, lakes and seas in its territory. The four distinct seasons have bestowed richness of products on this area making it known as the “land of fish and rice”.
In 2011, Yong Fu was founded in Shanghai. Since the very beginning, its mission has been to promote the flavors and ingredients of Ningbo and to present exquisite Jiangnan cuisine. In the words of Yong Fu’s founder, Mr. Weng Youjun, we use only the freshest ingredients and the most traditional techniques to cook the most authentic flavors. With this belief, Yong Fu has developed a number of related brands and operated nearly twenty restaurants nationwide in Beijing, Shanghai and Hong Kong.
In the fall of 2019, Yong Fu came to Hong Kong. Yong Fu Hong Kong’s Head Chef, Liu Zhen, leads a team of chefs to innovate boldly while restoring the tradition. With his exquisite skills and sense of Ningbo flavors, he and his team blend the diverse variations of Hong Kong cuisine with the flavors of Ningbo, pushing Ningbo food culture to a more vibrant level.
With a strong belief that taste comes from the heart and returns to the essence, now one MICHELIN-starred and one DIAMOND recognised Yong Fu Hong Kong strives to make the best Ningbo food in Hong Kong.
ABOUT CHEF LIU ZHEN – EXECUTIVE CHEF OF YONG FU HONG KONG Since graduating from the Chinese Culinary Professional College over 28 years ago, Zhen Liu has pursued his passion as a chef specialising in the multifaceted art of Chinese regional cuisines. In a fateful encounter, he met Mr. Weng, the founder of Yong Fu, whom he proceeded to apprentice with for more than 20 years.
The profound historical culture and rich fishery resources of Chef Liu’s hometown Ningbo provided him with a unique understanding of and deep love for his native cuisine. In addition to studying traditional Ningbo dishes, he also pursued various arts within different schools of Chinese cuisine. Chef Liu is able to create new and innovative dishes by combining his knowledge of various Chinese regional cuisines, while still maintaining traditions.
After arriving in Hong Kong to open Yong Fu Hong Kong during the pandemic, Chef Liu had time to focus on deepening his knowledge of local ingredients and experimenting with bold interpretations of the local cuisine. Through this, he discovered many surprises and revelations that continue to serve him today as the constant innovator that he is.
YONG FU HONG KONG – RESTAURANT ACCOLADES
MICHELIN Guide Hong Kong Macau 2022 + 2023 + 2024 + 2025 – One MICHELIN Star
Tatler Dining Hong Kong 2023 – 2024 – Top 20 Restaurants of Hong Kong
#54 on 51-100 Extended List – Asia’s 50 Best Restaurants 2023
[16th September 2025 – Hong Kong] Hong Kong’s premier food hall continues to evolve this autumn, as BaseHall 01 and BaseHall 02 welcome two exciting new vendors to their lineups. From 5 September, Min Dong Cart Noodle officially takes over the stall previously operated by Twin’s Liangpi in BaseHall 02, bringing with it the soul-warming nostalgia of traditional local cart noodles. Meanwhile, 3721 Protein will energise BaseHall 01 with its innovative range of protein-rich drinks, blending nutrition with Hong Kong’s beloved beverage culture.
This season, the venue also launches two standout events: Canto Mania, a live tribute to Cantonese music on Friday 19 September, 10pm–2am, and the raucous return of Oktoberfest on Saturday 18 October, from 6pm – late.
NEW ADDITION – MIN DONG CART NOODLE AT BASEHALL 02
Founded in Causeway Bay and beloved for its authentic taste of grassroots Hong Kong, Min Dong Cart Noodle (麵檔) channels the charm of old-school dai pai dongs into a modern setting starting from 5 September inside BaseHall 02.
Guests can build their own bowls with three, four, or five toppings (from HK$60 / HK$70 / HK$78), paired with noodle choices such as oil noodles, egg noodles, ho fun (rice noodles), or rice vermicelli, and finished with 3 types of sauces ranging from braised beef brisket to homemade satay. With a total of 24 choices of toppings, highlights include classics like Five Spice Beef Brisket (+HK$3), Braised Beef Tendon (+HK$3), and Homemade Chinese Chive Dumplings, alongside nostalgic street favourites such as Curry Fish Balls, Spicy Curdled Pig’s Blood, and Braised Chicken Feet with Abalone Sauce.
For heartier options such as delicious all-day combo, signature plates like the Deep Fried Chicken Cutlet in Scallion Oil with Thick Egg Noodles (HK$65 for a la carte, HK$100 for combo meal) and the Deep Fried Chicken Drumstick in Crispy Garlic Oil with Rice (HK$70 for a la carte, HK$105 for combo meal) deliver comfort food with a modern twist, while all-day combo meals pair these signatures or noodle sets with a snack and soda for a complete, satisfying meal. Snack offerings like Deep Fried Fish Skin (HK$38), Seasonal Vegetables with Oyster Sauce (HK$24), Spicy Pig Blood Curd (HK$40) round out the experience. From comforting noodle bowls to crispy sides and rice dishes, Min Dong Cart Noodle delivers a nostalgic yet vibrant take on one of Hong Kong’s most beloved street foods.
NEW ADDITION – 3721 PROTEIN AT BASEHALL 01
On the other side of Jardine House, 3721 Protein brings a new wellness-driven concept to BaseHall 01. Founded on the principle of “Healthy, Convenient, and Delicious,” 3721 blends science-backed nutrition with local taste traditions, making protein accessible and enjoyable for everyday life. Its menu includes a diverse line-up of whey protein lattes, collagen sodas, and refreshing clear whey teas, each carefully balanced for protein content and calories.
WHEY PROTEIN DRINKS:
Protein HK Milk Tea (HK$38) – Fresh milk, whey protein, black tea (31g protein, 273 kcal)
Protein Matcha Latte (HK$42) – Fresh milk, whey protein, Japanese matcha (31g protein, 270 kcal)
Protein Red Bean Fizzy (HK$38) – Fresh milk, whey protein, red bean (31g protein, 268 kcal)
Protein Peach Tea (HK$42) – Clear whey isolate, peach, black tea (18g protein, 87 kcal)
COLLAGEN SODA:
Pineapple Collagen Soda (HK$48) – Collagen, pineapple, soda water, aiyu jelly (20g collagen, 170 kcal)
Lime Collagen Soda (HK$48) – Collagen, lime, soda water, aiyu jelly (20g collagen, 138 kcal)
With prices starting from HK$38, the menu makes functional drinks approachable, all while paying homage to Hong Kong’s tea culture.
As a place to celebrate Hong Kong and its homegrown talents, BaseHall 01 and 02 continues to experiment with brave new culinary ideas and events, championing the food and people that make one of the world’s greatest cities so unique.
BASEHALL SPECIAL EVENTS THIS SEPTEMBER AND OCTOBER
Canto Mania – Friday, 19 September • 10PM–2 AM • BaseHall 02
It’s time to bring out the dancing shoes and fire up your best outfits, as Canto Mania takes over BaseHall for one night only. On Friday, 19 September, DJs Steffunn, Fabsabs, and Deanz join forces with visuals legend 阿Josh for the ultimate Cantopop party – spinning Y2K favourites, 80s and 90s hits, and fresh mashups with the signature Canto Mania twist. To keep the energy high, every ticket includes a complimentary cocktail from Draft Land, making this the must-attend Cantopop celebration of the year. Tickets available via Ticketflap .
Oktoberfest – Saturday, 18 October • from 6 PM (keg-tapping at 7 PM) • BaseHall 01
For the fifth year running, the annual Oktoberfest returns to BaseHall 01 in full force. For one night only, BaseHall 01 will transform into the hall’s very own Bavarian beer tent – loud, wild, and overflowing with beer. Festivities kick off with the traditional keg tapping ceremony at 7 PM, followed by a stein-holding competition with prizes including a full case of Young Master beer, BaseHall dining vouchers, and exclusive merch. To mark the occasion, Young Master Brewery will brew an exclusive Festbier, available only at this event.
True to Oktoberfest’s raucous spirit, the night will be fuelled by live entertainment – a DJ and Oompah band delivering Munich bierhall tunes, sing-alongs, and chants. Guests can also look forward to hearty, German-inspired snacks crafted by BaseHall’s vendors. Tables are limited and available on a first-come, first-served basis, so arrive early to secure the best seats in the house. Tickets available via Eventbrite.
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BASEHALL 01 and 02 CONTACT
Address: Jardine House, Shops 9A, 9B and 9C LG/F, 1 Connaught Pl, Central
BaseHall is Hong Kong’s ultimate dining destination, bringing the most exciting cuisines and culinary talents together under one roof. We’re here to make Central the centre of the flavour universe and bring the people of Hong Kong together over great food, drinks and genuine hospitality. Whether you’re looking for a quick bite, a leisurely lunch, or a nightcap at the end of a long day, our killer line-up of vendors has got something for everyone – making every moment as memorable as your next bite. Come celebrate the best food and drink with Hong Kong’s finest homegrown culinary talent.
ABOUT BASEHALL 02
Premier food and beverage destination, BaseHall 02 is the vibrant new addition to Hong Kong’s diverse culinary landscape. BaseHall 02 presents a curated collection of Hong Kong’s best food and beverage experiences under one roof. From counters serving up the city’s celebrated classics and experiences, to late-night DJ events fuelled by bespoke cocktails, BaseHall 02’s fluid space leads the way in modern, multi-concept experiential dining.
客人先以一杯迎賓酒為晚宴打開序幕，隨後享用六道菜餐單，而每道菜式均搭配一杯專為當晚特別調製的限定雞尾酒。當晚亮點包括主廚ArChan炮製的梅香珍鮑醉乳鴿，其濃郁層次豐富的口感與Mark Lloyd調製的Sanders On A Session相得益彰。Sanders On A Session結合了梅斯卡爾酒和醉雞醃料，帶有煙燻鮮味，然後加入少許曼奇諾苦艾酒、櫻花和梅酒。Lloyd亦特別推出以郎酒和杏仁糖漿調製的Taipa Calling，味道明亮芳香，適合搭配粉絲蒸剁椒海鱸魚柳。來自庙前冰室Hope & Sesame的何膺惠則呈獻Canto Bamboo，以曼奇諾乾型苦艾酒、香菇和菊花的芬芳調製而成，為一款花香四溢、苦甜交織的雞尾酒，適合搭配炭火蜜汁MB2牛肉叉燒。另一款Chifa Sour是一款帶有濃郁柑橘味的Pisco白酒雞尾酒，與酸甜開胃的香水檸檬茶彩色紅菜頭咕嚕黑豚肉完美融合。
[Hong Kong, 15th September 2025] On Monday, 6 October, Ho Lee Fook will host a one-of-a-kind collaboration as part of the 50 Best Signature Sessions by The World’s 50 Best Bars in Hong Kong. This evening unites three creative forces in food and drink: Executive Chef ArChan Chan, Andrew Ho of Hope & Sesame, ranked No.7 in Asia’s 50 Best Bars 2025, and Mark Lloyd, Head Mixologist of Wing Lei Bar, for an immersive evening that celebrates Cantonese cuisine and innovative cocktails.
Guests are welcomed in with a drink in hand before they embark on a six-course menu, each paired with a bespoke cocktail crafted exclusively for the night. Highlights include Chef ArChan’s Drunken Pigeon with abalone and plum, its rich, layered flavours complemented by Mark Lloyd’s Sanders On A Session, a smoky, umami-laced blend of mezcal and drunken chicken marinade with a splash of Mancino Vermouth Sakura and umeshu. Lloyd also presents Taipa Calling, a bright and aromatic mix of Langjiu Baijiu and kaffir orgeat, paired with Steamed Barramundi with fermented chilli and glass noodles. From Hope & Sesame, Andrew Ho introduces Canto Bamboo, a floral, bittersweet cocktail with Mancino Vermouth Secco and notes of shiitake and chrysanthemum, concocted to accompany charcoal-grilled MB2 Beef Char Siu. His Chifa Sour, a bold, citrus-driven pisco and baijiu cocktail, finds balance with the tangy-sweet crunch of Sweet & Sour Kurobuta Pork with heirloom beetroot and crispy tea leaves.
“Working with renowned bartenders like Andrew and Mark is a chance to explore a completely different dimension of flavour. Cocktails bring nuance, contrast and harmony in ways that surprise even me in the kitchen. I am excited to see how Cantonese dishes can be reimagined and elevated through these pairings,” says Chef ArChan Chan.
Following the dinner, Ho Lee Fook will shift into a late-night gathering from 10pm onwards. Designed as a communal, standing experience, this session is priced at HKD388 per guest and includes three cocktails and a selection of chef’s snacks, accompanied by a Canto DJ to maintain an energetic, convivial atmosphere. Only 40 tickets are available.
Monday 6 October | Seated dinner, from 6pm, is priced at 888 per guest, includes cocktails | Reserve here. | After-Party ticket, from 10pm, is priced at 388 per guest. Only 40 tickets available | Purchase here.
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RESTAURANT INFORMATION
Address – G/F, 1-5 Elgin Street, SoHo, Central, Hong Kong
Opening Hours – Monday – Sunday 6pm-12am (with an exception of Good Fortune Club happening every 1st Sunday of the month from 12-4pm)
MICHELIN-recommended Ho Lee Fook is a Chinese restaurant with a Hong Kong heart by Executive Chef ArChan Chan, a flag-bearer for the city whose cuisine and culture it represents, a vibrant celebration of late-night, neon-soaked sophistication. Meaning ‘good fortune for your mouth’, Ho Lee Fook brings to life a deep appreciation and passion for Cantonese cuisine with a boisterous experience steeped in heritage, grounded by our shared love of good food and great company.
RESTAURANT ACCOLADES
50 Best Discovery – Ho Lee Fook
Tatler Dining Hong Kong – Top 20 Most Impactful Restaurant – Hong Kong – 2023 + 2024 + 2025
Local Champion Award – Tatler Dining by Hong Kong Tatler (ArChan Chan)
Recommended Restaurant – MICHELIN Guide Hong Kong Macau 2023 + 2024 + 2025
Travel & Leisure Asia 2023 + 2024 – Top Restaurants of Hong Kong
Tatler Asia 2024 – Top 100 Restaurants of Asia
ABOUT BLACK SHEEP
Founded in 2012 by Syed Asim Hussain, Black Sheep is Asia’s most compelling hospitality movement with over 40 restaurants built on connected storytelling and a deep love for the people, places, times and memories that inspired them. At the intersection of art, culture, innovation and hospitality, Black Sheep crafts narrative-driven experiences that have revolutionised the hospitality industry in Hong Kong, the city it calls home, and abroad.
A catalyst for the future of hospitality, Black Sheep is community-focused and committed to doing work with a social conscious that will make a positive impact on the world. By choosing to collaborate with others who dream big and by approaching their work with joy and optimism, Black Sheep crafts memories for the guests in the dining room and for those who are part of its journey and has woven itself into the fabric of hospitality’s future.
Black Sheep has time and time again established itself as a pioneer in the field of service, defining its own brand and rules of hospitality. Its collective work has received notable recognition from some of the world’s leading culinary awards, including MICHELIN Guide, 50 Best and La Liste.
[HONG KONG, 4TH SEPTEMBER 2025] In the historic heart of Tai Kwun, where echoes of old-world London resonate within stone walls and gilded arches, MICHELIN-recommended Magistracy Dining Room ushers in a new season of thoughtful, ingredient-led British cooking. Celebrating the flavours of late summer, Executive Chef Alyn Williams unveils a menu that is both a tribute to his British roots and a love letter to the abundance of the season.
A NEW SEASON, A NEW CHAPTER: NEW DISHES BY CHEF ALYN
Placing a flavourful spotlight on the essence of a British summer / autumn, Chef Alyn’s new dishes are light, vibrant and deeply grounded in the rhythm of the season. The Lobster & Avocado Tart (HK$248) sets the stage, featuring freshly poached lobster paired with creamy avocado and cucumber, lifted with the zing of yuzu. The Leek & Potato Vichyssoise (HK$158), traditionally served cold, is reimagined warm for local tastes, delivering a velvety bowl of comfort with Parmesan croutons and crème fraiche.
Seafood lovers will gravitate toward the Steamed Seabass with Oscietra Caviar (HK$368), elevated with torched mandarin and a bright butter sauce, while the Grilled Dover Sole Almondine (HK$1,288, for two) adds theatre to the table, finished with a brown butter almondine poured tableside and Quality Chop House confit potatoes. For heartier appetites, the Rump of Lamb (HK$728)offers a modern, slow-cooked take on a pub classic, paired with an individual Shepherd’s Pie. The vegetarian Baked Potato Gnocchi (HK$348) showcases heritage tomatoes and summer herbs, while the Grilled Asparagus with Kohlrabi and Wild Garlic Cream (HK$388)bring the English countryside to the plate.
Desserts are nostalgic but refined: a Treacle Tart (HK$208) with whipped crème fraîche, a classic Arctic Roll (HK$208) that was very popular in the ‘70s and ‘80s in the UK, layered with vanilla gelato and raspberry jam, and the Vanilla Crème Brûlée (HK$168) with apple crisps and jus that delivers a modern, freestanding take on a timeless favourite — one Chef Alyn perfected during his years in London.
A REGAL FEAST RETURNS: THE ROYAL SUNDAY ROAST, NEXT ON 7 SEPTEMBER
The Royal Sunday Roast returns in collaboration with Prince and the Peacock, bringing together Chef Alyn and Chef Palash Mitra for a culinary meeting of two empires. Taking place once per quarter, the next seatings are confirmed for:
Sunday 7 September 2025
Sunday 7 December 2025
Think: Tandoori Skewers,Chicken Liver & Foie Gras Parfait with Tamarind Jelly and the much-loved Chicken Tikka Pie wrapped in golden pastry. Guests can still expect the full, slow-cooked rib of beef with Yorkshire pudding, of course, but now with sides like Dum Biryani and desserts such as Sticky Toffee PuddingwithMasala Chai Gelato.
Priced at HK$688 + 10% service per person, the experience can be elevated with a two-hour free-flow beverage package (+HK$388) featuring Champagne, gin and tonics — the perfect Sunday afternoon.
Every Saturday afternoon now boasts an elevated experience with our new afternoon tea. Chef Alyn has curated a delightful 10-dish tea set brimming with classic British delicacies. Picture Egg and Cress on Toasted Brioche Buns, Scottish Smoked Salmon on Toast with Fresh Fennel Dressing and The Magistracy Mini Sausage Rolls nestled in the Sandwiches tray and Osmanthus Custard Tart, Vanilla and Hibiscus Fairy Cake, Dorset Apple Crumble Cake, and Knickerbocker Glory served tableside in the Sweets selection, complemented with traditional English scones.
Enhancing this enchanting afternoon is a tea selection curated by Tea Concepts and tea master Alky Ma. Guests will be welcomed with a Carbonated Honey Scented Black Tea, setting the tone for the drinks to come. Choose from a selection of cocktails or mocktails, featuring exclusive creations like the Matcha Gin Tonic, Orchid Shaken Iced Tea or Oolong Chardonnay. As the afternoon unfolds, unwind with a choice of six hot teas, including the soothing Citrus Chamomile, the indulgent Chocolate Mint Black Tea and the exquisite Darjeeling Flush Black Tea.
Join Magistracy Dining Room for this Afternoon Tea experience every Saturday from 2:30 pm onwards, where each moment is steeped in heritage and elegance. HK$788 + 10% for two guests, reserve at here.
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ABOUT MAGISTRACY DINING ROOM
Magistracy Dining Room, inspired by timeless London restaurants that brings all the charm and quintessential savoir-faire of these iconic institutions to the heart of Hong Kong, is open for lunch from Thursday through Sunday, with Sunday Roast only being served on one Sunday every month until September. Botanical Garden, a lush space outside the main dining room that is reminiscent of British heritage gardens, is also open from 12pm onwards on Thursday through Sunday, where guests will find respite in the form of the city’s finest gin and tonics.
ABOUT CHEF ALYN WILLIAMS
Executive Chef Alyn Williams brings a wealth of experience garnered from tenures under British culinary icons Marcus Wareing and Gordon Ramsay. Hailing from East London, his culinary ethos centers on fresh, home-grown ingredients and simple yet exceptional dishes. His culinary journey began at a young age, with early apprenticeships under renowned chefs paving the way for the establishment of his successful restaurant at The Westbury Hotel in Mayfair, which was notably awarded one MICHELIN star. At Magistracy Dining Room, Chef Alyn showcases a menu spotlighting seasonal British ingredients. He envisions the restaurant as a blend of fine dining sophistication and casual charm, striving to create a space that combines culinary creativity with a touch of informality, reflecting the dynamic essence of London’s dining scene.
Founded in 2012 by Syed Asim Hussain, Black Sheep is Asia’s most compelling hospitality movement with over 50 restaurants built on connected storytelling and a deep love for the people, places, times and memories that inspired them. At the intersection of art, culture, innovation and hospitality, Black Sheep crafts narrative-driven experiences that have revolutionised the hospitality industry in Hong Kong, the city it calls home and abroad.
A catalyst for the future of hospitality, Black Sheep is community-focused and committed to doing work with a social conscious that will make a positive impact on the world. By choosing to collaborate with others who dream big and by approaching their work with joy and optimism, Black Sheep crafts memories for the guests in the dining room and for those who are part of its journey and has woven itself into the fabric of hospitality’s future.
Black Sheep has time and time again established itself as a pioneer in the field of service, defining its own brand and rules of hospitality. Its collective of work has received notable recognition from some of the world’s leading culinary awards including MICHELIN Guide, Asia’s 50 Best and La Liste.
[2nd September, 2025 – Hong Kong] One MICHELIN-starred Andō (#41 on Asia’s 50 Best Restaurants), the genre-defying fine dining destination from Chef / Owner Agustin Balbi and JIA Group, welcomes Jakarta’s much celebrated August (#49 on Asia’s 50 Best Restaurants 2025) for the second leg of their culinary collaboration on 17–18 September 2025. Following the first chapter in Jakarta on 27-28 August, this upcoming Hong Kong edition continues Andō’s spirit of dialogue and discovery, uniting Chef Balbi’s storytelling-driven cuisine with August’s island-inspired creations.
A Shared Culinary Vision
Founded by Chef Hans Christian and restaurateur Budi Cahyadi, August embodies the richness of Indonesia’s culinary heritage while embracing modern perspectives. Since opening its Jakarta doors in 2021, the restaurant has become a rising star in Asia’s dining scene, honoured with the American Express One To Watch Award 2023 and ranked #49 on the most recent list of Asia’s 50 Best Restaurants 2025.
Debuting in November 2021, August is helmed by Chef-Owner Hans Christian and Managing Partner Budi Cahyadi. Together, they have created a dining experience that is refined yet approachable, nestled in Jakarta’s Sudirman Central Business District. The restaurant offers a distinctive culinary
journey rooted in modern techniques while celebrating the richness of Indonesian spices and flavours. Apart from being the founding duo’s birth month, the name August reflects their aspiration to be both impressive and respected—an ethos that shines through in both their cuisine and warm, attentive service. August champions premium, responsibly sourced local ingredients. Seasonal line-caught fish is procured from the waters around Lombok, eggs from James & Jen Farm in Bogor, specialty vegetables from IP Farms in Lembang, fresh vanilla pods from Experience Vanilla in Sukabumi, and single-origin chocolate from across the archipelago by Pipiltin Cocoa. These collaborations allow Chef Hans to craft dishes that are not only delicious but also reflective of Indonesia’s culinary richness.
At Andō, Chef Agustin continues to weave together his Argentine roots, Spanish training, and Japanese sensibilities in a cuisine defined by memory and narrative. This collaboration with August deepens his ongoing exploration of how culinary traditions evolve when viewed through different lenses, creating an experience that is both deeply personal and universally resonant. In 2025, Andōembarks on an exciting new chapter this season with a completely reimagined lunch and dinner tasting menu, a refreshed wine program, and new design touches in its intimate dining room and private dining room. These changes are a reflection of Andō’s continuous evolution since the restaurant’s opening in 2020 — an ever-unfolding expression of Chef Agustin’s personal and culinary journey.
Andō x August Collaboration Dinners
On the evenings of 17 and 18 September 2025, Andō will host a collaborative tasting menu in partnership with August, beginning from 6:30pm onwards. The experience will be paired with seven glasses of thoughtfully curated wines, designed to complement the dialogue between Chef Agustin’s narrative-driven cuisine and August’s contemporary Indonesian perspective.
Wagyu Tri-Tip / Chimichurri / Glazed Local Vegetables
Rice Course
Arroz Caldoso / Lobster / Chili /Lime Leaves
Pre-Dessert
Modern Version of Pavlova / Local Fruits & Spices
Dessert
Ginger, Earl Grey, Burnt Honey
Petit Fours
Hazelnut Chocolate Bocadito
Kopi Susu Gula Aren
The menu is priced at HK$2,688+10% per person, with a deposit of HK$1,000 per guest required to confirm reservations. Bookings can be made via SevenRooms. For reservations enquiries, contact the guest relations team via WhatsApp +852 9161 8697, or book online HERE.
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ABOUT ANDŌ
One MICHELIN-starred Andō is Argentine Chef Agustin Ferrando Balbi was launched in partnership with JIA group. Defying labels and bending genres, Andō’s modern tasting menus are a translation of Agustin’s own unorthodox journey onto the plate, one that nods at his ancestral roots in Italy and Spain, while gazing at the lands that shaped his craft – the USA and Japan.
Address: 1/F, Somptueux Central, 52 Wellington St, Central, Hong Kong
Website – www.andohk.com
Instagram: @ando.hkg @agux1988
AWARDS AND ACCOLADES – ANDŌ
One MICHELIN Star – MICHELIN Guide Hong Kong Macau 2021 – 2025
#41 – Asia’s 50 Best Restaurants 2025
#27 – OAD 2025 Top Asian Restaurants
Top 20 Restaurants of Hong Kong – Tatler Dining Asia 2021 – 2024
Restaurant of the Year – Tatler Dining 2024
Best Sommelier – Tatler Dining 2024
#46 – Best Chef Awards 2023
One Diamond Award – Black Pearl Restaurant Guide 2023 – 2025
Marca Pais Cultural Ambassador Award by Government of Argentina Ambassador of More Good Charity Bazaar Taste Elite – Harper’s Bazaar 2024 + 2025
Two Knives Award – Best Chef Awards 2024
Travel & Leisure Asia 2024 – Top 30 Restaurants of Hong Kong
Tatler Asia – Top 100 Restaurants of Asia
Best Sommelier – MICHELIN Guide Hong Kong Macau 2025
ABOUT AUGUST
August, as an adjective, means “respected and impressive” – not as a claim, but as an aspiration. Founded in 2019 as an intimate private dining experience before opening as a restaurant in 2021, August reflects Indonesia’s vast culinary tapestry with a contemporary sensibility, balancing nostalgic flavours with modern precision.
Behind the restaurant are Chef Hans Christian and restaurateur Budi Cahyadi, whose complementary talents define its spirit: Hans, trained in Kuala Lumpur, Rhode Island, and shaped by acclaimed kitchens in New York, Chicago, and Jakarta, brings refined technique and creativity, while Budi, a Glion graduate with over a decade at Mandarin Oriental Hotel Group in London and Jakarta, contributes a wealth of international hospitality expertise. Together, they have created one of Jakarta’s most acclaimed dining destinations, celebrated for thoughtful food and warm, intuitive service.
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.
《2025年8 月29日，香港》經過一個月的翻新工程，佳民集團旗下的米芝蓮一星粵菜食府 都爹利會館 (Duddell’s) 經已重新試業。於 André Fu Studio 重新設計的兩層樓空間內，行政總廚陳佑良師傅將會呈獻多款煥然一新的特色菜餚，配搭由飲品經理 Mario Calderone 策劃的一系列充滿活力的全新雞尾酒，為傳統和新一代客人帶來獨一無二的用餐體驗。
對於那些追求更高層次的客人，餐廳特別安排了多款主打不同酒精類飲品的無限量暢飲套餐，選擇包括Veuve Clicquot Brut Yellow Label（成人每位港幣$998元+10%）、Ruinart Blanc de Blancs（成人每位港幣$1,388元+10%）以及極致的Krug Grande Cuvée（成人每位港幣$2,688+10%）。所有酒精類飲品套餐均包含了Bellinis及mimosas等招牌雞尾酒、精選紅白葡萄酒，以及其他無酒精飲品，讓都爹利樓上樓的早午餐體驗成為一場活力四射、縱情享受的周末盛宴。
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
<<28th 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.
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.
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 SagoCream 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:
Lake – Jasmine vodka, elderflower, peach, bergamot mist – Light and joyful
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.
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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.
《2025年8月27日，香港》榮獲米芝蓮推薦餐廳及《Tatler Best 2025》「香港20最佳餐廳」榮譽的Prince and the Peacock，隆重呈獻由主廚Palash Mitra及其團隊傾力打造的勒克瑙納瓦布（The Nawabs of Lucknow）限定餐單，開啟其皇家烹飪之旅的新篇章。繼餐廳於今年二月及三月推出孟加拉納瓦布限定餐單大獲成功後，是次全新設計的餐單將向阿瓦德地區的慢燉技藝及精緻的烹飪傳統致敬。
勒克瑙的納瓦布家族不僅以其文化底蘊而聞名，亦以其豐盛的盛宴款待及精緻的美食享負盛名。於宴會上，他們會以絲綢和藏紅花裝飾，而阿薩夫·阿德·達烏拉納瓦布（Nawab Asaf-ad-Daula）及其繼任者以奢華的藝術形式呈現阿瓦德美食。於Prince and the Peacock，主廚Palash汲取了該黃金時代的靈感，以精湛手藝及香料重新演繹古代宮廷盛宴。
Prince and the Peacock 主打高級而正宗的印度美食，展現出該領域一個嶄新的時代，在傳統與創新之間取得了完美的平衡。餐廳的營業時間為每日的晚上6時起。查詢及訂座，請電郵至 reservations@princeandthepeacock.com 或致電 +852 2154 6104。
作為大館中央裁判司署活化計劃第二階段，Black Sheep 創辦人 Syed Asim Hussain 與總廚 Palash Mitra 為 Prince and the Peacock 揭幕，探尋歷史上的料理經典，將光輝燦爛的風光重現人間。總廚 Palash 從王室饗宴汲取靈感，透過菜餚復興印度史上的宏偉餐桌，從食材、技藝、食器以至隨後延伸的傳說，引領饕客穿越黃金時代，踏上多元旅程，每一步都在展露 Black Sheep 以美食說故事的熱忱。
<<26th August, 2025 – Hong Kong>> One MICHELIN-starred Estro (#32 on Asia’s 50 Best Restaurants 2025), helmed by Chef Antimo Maria Merone, will once again join forces with Chef Son Jong-Won of One MICHELIN-starred Eatanic Garden (#25 on Asia’s 50 Best Restaurants 2025) in Seoul for a special two-night collaboration on 10-11 September 2025.
Marking the third collaboration between the two close friends, this exclusive menu will present 100% new creations just like the past two rounds, each inspired by Korean cuisine with subtle Italian influences. In 11 – 12 October 2025, the partnership continues in Seoul, where the duo will switch perspectives to deliver an Italian menu touched with Korean accents.
A Creative Friendship Across Borders
Chefs Antimo and Son first collaborated in Seoul in 2023, sparking a culinary dialogue that continues to evolve with each meeting. For both chefs, these events represent more than just dining – they are about friendship, creativity, and a shared passion for pushing the boundaries of their respective cuisines.
Chef Son Jong-Won brings to Hong Kong his signature modern Korean philosophy. Trained at acclaimed three-MICHELIN-starred restaurants including Quince, Benu, Coi, and Noma, Son is celebrated for his reinvention of Korean traditions through fermentation, ageing, and ingredient-driven creativity. His leadership at both Eatanic Garden (One MICHELIN Star + No.25, Asia’s 50 Best Restaurants 2025) and L’Amant Secret (One MICHELIN Star) has earned him international recognition.
The Menu: Estro x Eatanic Garden on 10-11 September
Guests will experience a tasting journey where Korean roots meet Italian finesse:
Gimbap
Tuna, smoked caviar, finger lime
—
Bugak
Ama-ebi, Amalfi lemon
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Arancino
Kimchi, tomato concentrate
—
Bottarga Noodles
Wild sesame oil, abalone
—
Langoustine
Ink gnocchi, fermented pepper sauce
—
Samgyetang
Matsutake brodo, chicken & mortadella tortellini
—
Lamb Galbi
Saddle, soy-marinated belly, condiments
—
Chestnut Tatin
Parmigiano ice cream, balsamic vinegar, olive oil
—
Sweet Ending
Small sweet bites
The collaboration menu is priced at HK$2,980 + 10% per guest, with an optional wine pairing available at HK$1,880 + 10%. Reservations are available now via SevenRooms.
Looking Ahead: Seoul, 11-12 October, 2025
Following the Hong Kong chapter, the collaboration continues at Eatanic Garden in Seoul on 11–12 October, 2025. This time, the menu will shift to showcase Italian cuisine with Korean accents, offering guests an entirely new experience.
About One MICHELIN-starred Eatanic Garden from Seoul, Korea
Eatanic Garden (one MICHELIN star, No.25 Asia’s 50 Best Restaurants 2025), a Seoul restaurant cleverly named to play on the homophony between “botanic garden” and “eatanic garden” in Korean pronunciation, presents a sky-high oasis with a focus on awakening the senses through its beautiful urban garden setting. Chef Son Jong-Won takes diners on a culinary journey that reinvents Korean cuisine through a creative lens, emphasizing fermentation and ageing techniques. Straying from traditional menus, the restaurant offers guests illustrated guides highlighting key ingredients in their dishes. The dining experience, especially designed for couples, offers stunning cityscape views while serving inventive dishes like Hanwoo beef variations paired with fermented cauliflower and artfully crafted winter vegetables.
For reservations and more information, please contact Estro at +852 9380 0161 (WhatsApp only) or via email at reservations@estro.hk. To book via SevenRooms, click here.
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ABOUT ESTRO
A proud Naples native, Chef Antimo Maria Merone is among the vanguard of chefs rewriting the rules of Italian cuisine. Dedicated to elevating Neapolitan cuisine through modern cooking techniques, one MICHELIN-starred Estro’s refined tasting menus draw inspiration from Antimo’s homeland, with each dish evoking rich memories of his ancestors, history and childhood. Bringing a global perspective to regional cuisine, Estro acknowledges Antimo’s Neapolitan roots while showcasing his innate creativity and progressive style.
RESTAURANT AWARDS / ACCOLADES
Local Awards
Hong Kong Tatler Dining – Top 20 Restaurants of Hong Kong 2022 + 2023 + 2024 + 2025
Hong Kong Tatler Dining – Best Interior Design 2022
Harpers Bazaar Hong Kong – BAZAAR Taste Elite 2024 + 2025
Travel & Leisure Asia 2023 + 2024 – Top Restaurants of Hong Kong
International Awards
MICHELIN Guide Hong Kong Macau 2023 + 2024 + 2025 – One MICHELIN Star
Gambero Rosso – Two Forks Award
Asia’s 50 Best Restaurants 2024 – #71 on 51-100 Extended List
Asia’s 50 Best Restaurants 2025 – #32
OAD 2025 Top Asia Restaurants – #67
Black Pearl Restaurant Guide – One DIAMOND recognition
Tatler Best of Asia 2024 – Top 100 Restaurants of Asia
RESTAURANT CONTACT
Address: Level 2, 1 Duddell Street, Central, Hong Kong
<<25th August 2025 – Hong Kong >>Prince and the Peacock, MICHELIN-recommended and recently recognised among the Top 20 Restaurants of Hong Kong by Tatler Best 2025, proudly introduces a new instalment of its regal culinary journey with “The Nawabs of Lucknow”, a special menu by Chef Palash Mitra and team. Following the success of The Nawabs of Bengal earlier this year, this new menu pays homage to the refined culinary traditions of Awadh, known for its slow-cooked splendour and deep Mughal roots.
The Nawabs of Lucknow were renowned not only for their cultural sophistication but also for their extravagant hospitality, where banquets were written in silk and saffron. Under the patronage of Nawab Asaf-ud-Daula and his successors, Awadhi cuisine evolved into a luxurious art form both patient and aromatic. At Prince and the Peacock, Chef Palash draws from this golden era, reviving its spice chests and courtly techniques to reimagine the historic dastarkhwan (royal banquet).
With a total of 14 new dishes available à la carte or as a Chef’s Curated Menu (HK$788 + 10% per guest including 7 dishes), the new specials menu offers a richly layered journey through the kitchens and alleys of old Lucknow, where slow embers and perfumed gravies embraced and enhanced each dish.
Introducing The Nawabs of Lucknow Specials Menu
Shuruaat | Starters
Khasta Kachori (HK$148) – A street snack reimagined for the darbar: crisp pastry filled with spiced lentils and chickpeas, topped with yoghurt, tamarind and mint chutney.
Shammi Kebab (HK$178) – Traditionally served in noble households, this version combines wagyu chuck and chana dal into a delicate, spiced patty.
Galawati Kebab, Kadak Sheermal (HK$178) – Legend says this velvety lamb kebab was created for a Nawab who had lost his teeth. Here, it is paired with saffron-scented milk bread, both soft and fragrant.
Zafrani Balai Murgh (HK$328) – Chicken marinated with almond cream and saffron, evoking the opulence of palace feasts and the richness of “balai” – the cream that rises to the top.
Jhinga Dum Nisha (HK$238) – Tiger prawns marinated in mace and star anise, finished on “dum” (sealed slow heat). A quiet nod to midnight banquets in Lucknow’s inner courtyards.
Murgh | Essence of Poultry
Reshmaiya Murgh Dum Pukht (HK$268) – Chicken slow-cooked with fried onions, sealed dum-style.
Gosht | Symphony of the Land
Nihari (HK$238) – A rich lamb shank stew slow-braised with marrow; once eaten at dawn, now the definition of deeply layered flavour.
Raan Naqai (HK$1,188) – A whole veal shank, slow-roasted and finished with vetiver-scented glaze – the centrepiece of any royal banquet.
Dum Pukht | Slow-Cooked Elegance
Nuckhlawi Gosht Pulao (HK$328) – Light yet perfumed basmati rice layered with tender mutton and royal spices.
Shakahari | Bounty of the Harvest
Bhurta Badanjan (HK$178) – Charred aubergine mashed with spices, caramelised onion and crisp potato straw. Humble, but rich in tradition.
Roti / Naan | Grains from the Hearth
Kulcha (HK$58)
Ultey Tawe Ka Paratha (HK$48)
Meetha | Final Sweet Flourish
Kulfi Falooda (HK$138) – Saffron milk, golden vermicelli, rose and roasted nuts – a cooling dessert from Lucknow’s bazaar culture.
Maqooti (HK$108) – A traditional milk-and-lentil pudding reimagined with caramelised pineapple and mint syrup.
Prince and the Peacock heralds a fresh era in the realm of elevated yet authentic Indian cuisine, striking a balance between tradition and innovation. The restaurant’s opening hours are currently Monday to Sunday for dinner from 6pm onwards. Reservations can be made via email or by calling +852 2154 6104.
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RESTAURANT INFORMATION
Address – 2/F, Central Magistracy, Tai Kwun, 1 Arbuthnot Rd, Central, Hong Kong
As Black Sheep Restaurants embarks on Phase Two of its revival of Tai Kwun’s Central Magistracy, Founder Syed Asim Hussain and Chef Palash Mitra unveil Prince and the Peacock, a culinary journey into an era where kingdoms were savoured, and empires were reflected in the decadence of their banquets. Chef Palash, known for New Punjab Club – the world’s only Punjabi restaurant with a MICHELIN star – draws inspiration from his experiences in royal Indian palaces to offer guests a glimpse into the opulence and beauty of the nation’s majestic past through dishes that honour the culinary tapestries of royal courts. The 60-seat restaurant is envisioned by Joyce Wang of Joyce Wang Studios, whose design philosophy juxtaposes the essence of grand, yet understated residences with the vibrancy of Indian royal homes, meticulously integrating regal Indian furniture and honouring traditional Indian craftsmanship in collaboration with local artisans. The room encapsulates the essence of an era where cuisine itself was a testament to royal power, offering a sensory journey that revives the grandeur of bygone times.
ABOUT CHEF PALASH MITRA
Leading the kitchen brigade at Prince and the Peacock is Chef Palash Mitra, a maestro of Indian cuisine. With roots deeply embedded in the flavours of Bengal and Gujarat, Chef Palash’s expertise shines through in each dish, weaving together narratives of tradition and innovation. His illustrious culinary journey – from renowned establishments in London to the acclaimed one MICHELIN-starred New Punjab Club – has culminated in the grandeur of Prince and the Peacock, where he masterfully crafts dishes that elevate Indian dining to new heights.
ABOUT BLACK SHEEP
Founded in 2012 by Syed Asim Hussain, Black Sheep is Asia’s most compelling hospitality movement with over 50 brands built on connected storytelling and a deep love for the people, places, times and memories that inspired them. At the intersection of art, culture, innovation and hospitality, Black Sheep crafts narrative-driven experiences that have revolutionised the hospitality industry in Hong Kong, the city it calls home, and abroad.
A catalyst for the future of hospitality, Black Sheep is community-focused and committed to doing work with a social conscience that will make a positive impact on the world. By choosing to collaborate with others who dream big and by approaching their work with joy and optimism, Black Sheep crafts memories for the guests in the dining room and for those who are part of its journey and has woven itself into the fabric of hospitality’s future.
Black Sheep has time and time again established itself as a pioneer in the field of service, defining its own brand and rules of hospitality. Its collective of work has received notable recognition from some of the world’s leading culinary awards including MICHELIN Guide, Asia’s 50 Best and La Liste.
