出生於意大利拿坡里的Antimo Maria Merone掌舵著米芝蓮一星餐廳Estro，以現代手法詮釋精緻意大利料理。他的嚐味餐單汲取了家鄉的風味、回憶與傳統精髓，並透過現代烹飪技巧與極具前瞻性的個人風格加以呈現。
Paulo Airaudo & Luigi Troiano | NOI by Paulo Airaudo
位於香港四季酒店的米芝蓮二星餐廳NOI by Paulo Airaudo，匯集了大廚兼餐廳經營者Paulo Airaudo與主廚Luigi Troiano的共同願景。「NOI」在意大利語中意為「我們」，餐廳既植根於 Airaudo的意大利血脈，同時亦廣泛採用來自全球小型生產商及匠人的優質時令食材。
Paulo Airaudo出生於阿根廷科爾多瓦的一個意大利移民家庭，其職業生涯足跡遍及拉丁美洲與歐洲，曾效力於Arzak、The Fat Duck和Magnolia等享譽盛名的餐廳。Airaudo在歐洲創立多間餐廳（包括位於聖塞巴斯蒂安貝殼灣的米芝蓮二星餐廳）後， 將其烹飪版圖拓展至亞洲，並於香港開設旗艦餐廳NOI by Paulo Airaudo。
Luigi Troiano來自意大利貝內文托，其烹飪生涯始於五星級酒店，並由此形成了注重精準、優雅以及對食材懷有深厚敬意的烹飪風格。於Paulo的指導下，Troiano及團隊協助NOI在 2022年11月開業後不久便榮獲米芝蓮二星殊榮。
「NOI」在意大利語中意為「我們」。這間米芝蓮二星餐廳由Paulo Airaudo掌舵，以現代手法詮釋意大利美食，既植根於大廚 Paulo Airaudo的個人背景，又融合了他豐富的國際烹飪閱歷。餐廳專注於選用來自全球各地小型供應商及匠人的優質時令食材，將意大利傳統烹飪精髓與現代技藝及別出心裁的風味組合巧妙融合。在主廚Luigi Troiano與Airaudo的共同主理下，餐廳推出的時令嚐味餐單特別推崇海鮮料理，其中許多食材均每日從日本空運直達。
Four of Hong Kong’s acclaimed fine-dining restaurants come together at three MICHELIN-starred Amber on 27 October, accompanied by an eight-glass alcohol-free pairing by Bram Klinge
[7th October 2026 – Hong Kong] Bringing together some of Hong Kong’s most celebrated culinary talents for an exceptional evening of craftsmanship and creativity, three MICHELIN-starred and MICHELIN Green Star Amber, led by Richard Ekkebus, will host a special one-night-only collaboration on 27 October 2026, joined by Agustin Balbi of one MICHELIN-starred Andō, Antimo Maria Merone of one MICHELIN-starred Estro, and Paulo Airaudo and Luigi Troiano of two MICHELIN-starred NOI by Paulo Airaudo. Completing the experience is Dutch Bartender and non-alcoholic beverage specialist Bram Klinge, who will create a thoughtfully curated alcohol-free beverage pairing designed exclusively for the occasion.
The Ten Hands Alcohol-Free Pairing Dinner will feature a multi-course menu created across the four restaurants, accompanied by an eight-glass alcohol-free pairing by Bram Klinge. Approaching each drink as an extension of the kitchen, Klinge builds his pairings in layers, balancing sweet, sour, salty, umami and bitter notes alongside texture and aroma. His drinks draw on techniques spanning fermentation, clarification, distillation, extraction and dehydration, used not for effect, but to create greater precision, complexity and connection to the dish.
The dinner comes during an exciting new chapter for Mandarin Oriental The Landmark, Hong Kong, which reopened on 1 June following an extensive transformation. The hotel returned with a renewed arrival experience, refreshed rooms and suites, and expanded culinary and wellness offerings, further strengthening its position as a destination where exceptional hospitality, wellbeing, dining and community converge in the heart of Hong Kong. At the centre of the hotel’s culinary programme for more than two decades, Amber achieved its third MICHELIN Star in 2025 following 16 consecutive years with two Stars, while retaining its MICHELIN Green Star.
A ONE-NIGHT-ONLY COLLABORATION MENU
The 12-course menu evening begins with a Non-Alcoholic Sparkling Aperitif by Bram Klinge, followed by a series of amuse-bouches from each kitchen. NOI presents Shima Aji with Matsutake, Jalapeño & Gamtae; Andō serves Cured Hamachi, Pickled Cucumber & Shiso Tart; Estro contributes a Ricotta & Fermented Pumpkin Tart; while Amber presents Foie Gras Fondant with Preserved Black Truffle, Mushroom Jello & Black Fermented Garlic.
The main menu opens with NOI’s Tuna Belly with Uni, Kristal Caviar & Dashi Jelly, followed by Andō’s Botan ebi, salsa roja, baby paprika. Estro presents Bottoni with Buffalo Robiola, Turnip Tops & Bottarga, while Amber serves Steamed Kinmedai with Obsiblue Shrimps & Guanciale in a Sake & Koshihikari Velouté with Negi-Infused Rice Bran Oil.
As the dinner progresses, NOI presents Blue Lobster with Maïs, Beurre Blanc, Meyer Lemon, ’Nduja & Nasturtium, followed by Andō’s Yi O Local Caldoso Rice, Squid and Estro’s Pigeon with Burned Leek Terrine, Liver Mousse & Pepper Berry Jus.
For dessert, Amber’s pastry team presents VAO Vegan Milk Chocolate 42% with Five Spices, Wet Walnuts, Raisins Macerated in Oxidised Shaoxing Wine, Verjus & Fermented Cacao Mucilage.
The evening concludes with petite fours from all four restaurants: NOI’s Whisky Gum, Andō’s Chocolate with Dulce de Leche Mousse & Sea Salt, Estro’s signature Pistachio Gelato, and Amber’s Buckwheat Madeleine with Darjeeling Second Flush & Longan Honey Pastry Cream.
Throughout the night, Bram Klinge’s eight-glass alcohol-free pairing will unfold alongside the menu, with each drink developed in response to the accompanying course. Moving across four different culinary perspectives, the pairing creates a continuous thread through the evening, responding to the flavours of each dish while contributing its own character to the experience.
THE CHEFS & RESTAURANTS
Richard Ekkebus | Amber
At the helm of Amber, Richard Ekkebus has played a defining role in the evolution of contemporary fine dining in Hong Kong. Located at Mandarin Oriental The Landmark, Hong Kong, Amber was awarded its third MICHELIN Star in 2025 and retained the distinction in the 2026 Guide, alongside its MICHELIN Green Star.
Ekkebus’ cooking draws on classical French technique while reflecting the flavours, ingredients and food cultures of Hong Kong and the wider region. Sustainability has become equally central to Amber’s identity, with the restaurant placing an emphasis on local organic produce, sustainably harvested seafood and ethically sourced ingredients.
Agustin Balbi | Andō
Argentine chef Agustin Balbi is the Executive Chef and founder of one MICHELIN-starred Andō, created in partnership with JIA Group. His cuisine reflects a highly personal journey spanning Argentina, Spain and Japan, bringing together his ancestral roots and the Japanese influences developed during his years cooking there.
Antimo Maria Merone | Estro
Naples-born Antimo Maria Merone leads one MICHELIN-starred Estro (#32 on Asia’s 50 Best Restaurants 2026) , where he presents a contemporary interpretation of fine Italian cuisine. His tasting menus draw on the flavours, memories and traditions of his homeland, translated through modern technique and a progressive personal style.
Paulo Airaudo & Luigi Troiano | NOI by Paulo Airaudo
Two MICHELIN-starred NOI by Paulo Airaudo at Four Seasons Hotel Hong Kong brings together the vision of chef-restaurateur Paulo Airaudo and Chef Luigi Troiano. Meaning “we” or “us” in Italian, NOI is rooted in Airaudo’s Italian heritage while embracing high-quality seasonal ingredients sourced from small producers and artisans around the world.
Born in Córdoba, Argentina, to a family of Italian immigrants, Paulo Airaudo has built an international career spanning Latin America and Europe, including experience at acclaimed restaurants Arzak, The Fat Duck and Magnolia. After establishing his own restaurants in Europe, including his two MICHELIN-starred restaurant overlooking San Sebastián’s La Concha Bay, Airaudo brought his culinary journey to Asia with the opening of NOI by Paulo Airaudo, his flagship restaurant in Hong Kong.
A native of Benevento, Italy, Luigi Troiano began his culinary career in five-star hotels, where he developed an approach centred on precision, elegance and a deep respect for ingredients. Under Airaudo’s guidance, Troiano and the team helped NOI achieve two MICHELIN Stars shortly after its opening in November 2022.
Bram Klinge: Rethinking the Fine-Dining Pairing
For Dutch bartender and non-alcoholic beverage specialist Bram Klinge, a drink is an extension of the kitchen rather than simply an accompaniment. Seasonality and locality sit at the foundation of his approach, with pairings built in layers of sweetness, acidity, salinity, umami and bitterness, alongside texture and aroma. Drawing on techniques including fermentation, clarification, distillation and extraction, Klinge combines traditional processes with modern culinary techniques to create drinks that complement the dish while bringing something of their own.
Klinge’s international career includes experience at acclaimed European restaurants The Jane in Belgium and RE-NAA in Norway, where his work in beverage R&D further shaped his approach to fermentation, preservation and hyper-local ingredients. He is also the founder of Pure by Bram Klinge in Delft, the Netherlands.
TEN HANDS ALCOHOL-FREE PAIRING DINNER
Date: Tuesday, 27 October 2026
Venue: Amber, Mandarin Oriental The Landmark, Hong Kong
Price: HK$3,788 + 10% service charge per person
Pairing: Price inclusive of an eight-glass non-alcoholic pairing by Bram Klinge and Nordaq fresh filtered still and sparkling water
Please note that outside wines and alcoholic beverages will not be permitted for this event. Menu is subject to seasonal changes.
<<ENDS>>
ABOUT AMBER
Led by Culinary and Food & Beverage Director Richard Ekkebus, three MICHELIN-starred and MICHELIN Green Star Amber is the flagship restaurant of Mandarin Oriental The Landmark, Hong Kong. Ekkebus’ cuisine combines classical French foundations with the flavours and ingredients of Hong Kong and the wider region, reflecting more than two decades spent living and cooking in the city. Working closely with dedicated growers, fishers and producers, Amber places responsible sourcing and sustainability at the core of its approach, with menus that are entirely dairy-free and increasingly plant-forward. After holding two MICHELIN Stars for 16 consecutive years, Amber was awarded its third MICHELIN Star in 2025, becoming the first restaurant within Mandarin Oriental Hotel Group to achieve the distinction. The restaurant has also held a MICHELIN Green Star since 2022 in recognition of its commitment to sustainable gastronomy.
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, 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.
Address: Level 2, 1 Duddell Street, Central, Hong Kong
Meaning “we” or “us” in Italian, two MICHELIN-starred NOI by Paulo Airaudo presents a contemporary interpretation of Italian cuisine rooted in Chef Paulo Airaudo’s heritage and shaped by his international culinary journey. With a focus on high-quality seasonal produce sourced from small suppliers and artisans around the world, NOI combines Italian traditions with modern techniques and unexpected flavour combinations. Led by Head Chef Luigi Troiano alongside Airaudo, the season-driven tasting menu places a particular emphasis on seafood, with many ingredients sourced daily from Japan.
Address: 5/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, Hong Kong
One MICHELIN-starred Andō is Argentine Chef Agustin Ferrando Balbi’s first restaurant opened in July 2020, 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
《2026年10月6日，香港》隨着秋風乍起，大閘蟹季節正式展開。位於香港中環大館的 The Chinese Library 行政總廚李振龍師傅及其團隊，精心設計期間限定的大閘蟹單點餐單，將於2026年10月19日至11月30日隆重呈獻，為一眾饕客獻上備受期待的秋日珍饈盛宴。
現代中餐廳The Chinese Library連續三年（2024年至2026年）榮獲「黑珍珠餐廳指南」一鑽殊榮。餐廳以現代中式料理詮釋各地風味與傳統工藝，展現中式餐飲的豐富內涵與多元魅力。今秋，李師傅以大閘蟹為主題，透過六款匠心佳餚——由點心、燉煮菜式至經典清蒸原隻大閘蟹——細緻刻劃蟹膏豐腴與蟹肉鮮甜的極致滋味。
The Chinese Library 同時提供原隻清蒸大閘蟹配薑茶，客人可按喜好選擇雄蟹（HK$388/170公克）或雌蟹（HK$378/170公克），以最傳統的方式品嚐最純粹的大閘蟹滋味。大閘蟹以清蒸方式保留其天然鮮甜與蟹膏醇香；香濃薑茶隨蟹奉上，不僅是經典搭配，更能帶來暖意並平衡蟹肉的寒涼，令秋日佳餚更顯層次與風味。
The Chinese Library金秋限定大閘蟹單點餐單供應期為2026年10月19日至11月30日。所有價錢均另收加一服務費。
李師傅現為Aqua Restaurant Group旗下的現代中餐廳The Chinese Library掌勺，帶領團隊炮製中式創意佳餚。李師傅在香港進一步提升中菜烹飪技巧，並屢獲殊榮，當中包括2011年香港HOFEX食物雕刻組銅獎、2012年香港食神爭霸戰熱菜組金獎及最佳賣相獎，以及2016年北京中餐烹飪世界錦標賽創意前菜組別銅獎等。餐廳於李師傅的帶領下，於2024至2026年連續三年榮獲《黑珍珠餐廳指南》一鑽殊榮。
The Chinese Library是三間位於宏偉警察總部大樓的地標食府及酒吧之一，另外兩間分別是意大利餐廳 Cantina和充滿情調的酒吧 The Dispensary，攜手呈現香港的多元文化歷史。The Chinese Library呈獻一系列城中最受歡迎的中式美饌，展現中國各大菜系的精髓之餘亦從中注入新意，讓賓客一嚐與別不同的新派美食。
獎項及榮譽
黑珍珠餐廳指南2026年 — 一鑽餐廳
黑珍珠餐廳指南2025年 — 一鑽餐廳
黑珍珠餐廳指南2024年 — 一鑽餐廳
2026 OAD (Opinionated About Dining) 亞洲餐廳榜單 — #369
Time Out 香港 — 2026年最佳餐廳推介
《南華早報》百大餐廳指南 2019–2026年 — 香港頂級粵菜食府
關於Aqua Restaurant Group
Aqua Restaurant Group 是香港首屈一指的餐飲集團，並發展成為龐大的國際餐飲王國，旗下 擁有超過 26 個別具開創性的用餐場地，位置遍佈香港、倫敦、巴黎、紐約、杜拜和邁阿密。多年來，集團的基本理念從未改變，仍堅持搜羅最新鮮的優質食材，加以精心烹調，務求突顯食物原有味道，同時令佳餚呈現精緻吸引的賣相。如斯美饌配合親切殷勤的服務，加上令人讚嘆的時尚氛圍，已成為Aqua Restaurant Group獨當一面的信譽標記。集團旗下食府供應的美食涵蓋超過六大菜系，包括旗艦餐廳aqua和胡同，還有位於大館的 The Chinese Library 、 Cantina及Shiro 白鮨，以及Dim Sum Library、粵嶺館及Vesu Pizza Bar等。除餐廳和酒吧外，集團亦營運香港碩果僅存的中式紅帆木船「張保仔」(aqualuna)，在城中 為客人締造豐富精彩的航遊體驗。
Executive Chef Junno Li celebrates one of autumn’s most anticipated Chinese delicacies with six seasonal creations, available from 19 October to 30 November
<<5th October, 2026 – Hong Kong>> As hairy crab season returns, The Chinese Library at Tai Kwun welcomes one of autumn’s most anticipated delicacies with a limited-time à la carte menu by Executive Chef Junno Li and The Chinese Library team, available from 19 October to 30 November 2026.
Recognised with One Diamond in the Black Pearl Restaurant Guide for three consecutive years from 2024 to 2026, The Chinese Library celebrates the breadth of Chinese cuisine through contemporary interpretations of regional flavours and traditions. This autumn, Chef Junno turns his attention to hairy crab, showcasing its prized roe and sweet meat across six dishes spanning dim sum, comforting braises and the classic whole steamed crab.
A SEASONAL CELEBRATION OF HAIRY CRAB
Two dim sum creations bring the richness of crab roe into familiar favourites. Crab Roe Xiao Long Bao (HK$168 / 3 pieces) combines crab roe, crab meat and crab oil with pork, ginger, garlic and salted egg yolk. The crab meat is first used to prepare a stock that is set into a jelly before being combined with the pork and crab roe, creating a rich, savoury filling encased within a delicate wrapper.
The Pan-fried Crab Roe Dumplings (HK$188 / 4 pieces) pair pork and crab roe with pea shoots, ginger, crab oil and salted egg yolk. Each dumpling is first steamed before being pan-fried until crisp and golden, contrasting the crunchy exterior with its juicy filling.
For a richer expression of the season, Braised Fish Maw with Crab Roe (HK$398) brings together two ingredients prized for their luxurious textures. The fish maw is slowly infused with chicken broth, dried shrimp, ginger, spring onion and garlic before being braised with crab roe until tender, allowing the richness of the roe to coat each piece.
Braised Tofu with Crab Roe and Fish Maw (HK$298) offers a comforting combination of silky tofu and fish maw in a rich chicken broth. Crab oil is used to release the aromas of ginger, spring onion and crab roe before the tofu and fish maw are gently braised together, finished with sweet peas for texture and freshness.
Texture takes the lead in Braised Crab Roe with Crispy Rice Vermicelli (HK$288). Rice vermicelli is pan-fried until golden and crisp, served alongside a glossy braise of crab roe and fish maw enriched with chicken broth. Guests are encouraged to enjoy the two together, allowing the crisp noodles to soak up the intensely savoury crab roe sauce while retaining their crunch.
Completing the seasonal menu is the most traditional way to enjoy the delicacy: Steamed Hairy Crab with Ginger Tea, available as Male Hairy Crab, 170g (HK$388) or Female Hairy Crab, 170g (HK$378). Simply steamed to highlight the crab’s natural sweetness and prized roe, each whole crab is served with a fragrant ginger tea, a timeless accompaniment that brings warmth and balance to this celebrated autumn delicacy
The Chinese Library’s Hairy Crab Season à la carte menu is available from 19 October to 30 November 2026. All prices are subject to a 10% service charge.
ABOUT EXECUTIVE CHEF JUNNO LI
Executive Chef Junno Li began his culinary career at the age of 19, training under a master chef versed in Cantonese, Sichuan and Shanghainese cuisine, where he developed an early understanding of China’s regional flavours alongside skills in food carving and presentation. After receiving his first Gold Award at the Jiangmen Food Festival in Guangdong in 2005, he continued his training at Agile Golf & Country Club in Zhongshan before moving to Hong Kong in 2007 to join renowned Cantonese restaurant West Villa. In 2011, he joined The Hong Kong Jockey Club as a wok chef and was subsequently promoted to Sous Chef.
Today, Chef Junno leads the kitchen at The Chinese Library, drawing on his experience across different Chinese culinary traditions to reinterpret regional dishes with a contemporary approach. Throughout his career, he has received accolades including a Bronze Award at HOFEX Hong Kong in 2011, Gold Award and Best Presentation Award at the 2012 Hong Kong God of Cookery Competition, and a Bronze Award at the 2016 World Championship of Chinese Cuisine in Beijing. Under his leadership, The Chinese Library has also received One Diamond in the Black Pearl Restaurant Guide for three consecutive years from 2024 to 2026.
For reservations at The Chinese Library for the new Autumn Menu, Hairy Crab Menu and 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, The 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
Two Kitchens, One Table: Cristal Room by Anne-Sophie Pic welcomes Seoul’s Two MICHELIN-starred Restaurant Allen for a special collaboration dinner on 22 October in Hong Kong and on 14 November in Seoul
<<Hong Kong, 2nd October, 2026>> – Two MICHELIN-starred Cristal Room by Anne-Sophie Pic welcomes Chef Allen Suh of Seoul’s two MICHELIN-starred Restaurant Allen to Hong Kong on 22 October 2026 for an exclusive collaboration dinner kicking off the restaurant’s Masters Series. Joining Executive Chef Marc Mantovani for one night only, Chef Suh will bring his contemporary approach to French cuisine, shaped by Korean ingredients and his Le Goût du Terroir philosophy, together with the culinary universe of Anne-Sophie Pic for a specially created multi-course menu. The Hong Kong dinner will be followed by a second chapter in Seoul on 14 November 2026, when Chef Mantovani travels to Restaurant Allen, extending the collaboration across the two cities.
At Cristal Room by Anne-Sophie Pic, Chef Mantovani brings Cheffe Anne-Sophie Pic’s culinary philosophy to Hong Kong, exploring complex aromatic combinations and her signature concept of Suffusion. For this collaboration, the two chefs find common ground in their focus on precision and ingredients while bringing their respective approaches together across one menu.
Founded in Seoul in 2021, Restaurant Allen earned its first MICHELIN Star in its inaugural year and a second the following year. Chef Suh approaches contemporary French cuisine through a strong connection to Korea and its seasons, guided by his philosophy of Le Goût du Terroir. Ingredients are sourced from farmers, fishermen and artisanal producers across the country, with each menu responding to what is available at its peak at a particular moment in the year. Chef Suh’s cooking places the ingredient before technique, using French culinary methods to enhance the natural flavour and texture of seasonal Korean produce without overshadowing it. This approach has established Restaurant Allen as one of Seoul’s leading fine dining restaurants, earning two MICHELIN Stars, alongside recognition for Chef Suh with Two Knives at The Best Chef Awards.
TWO KITCHENS, ONE TABLE
The evening begins with a series of Prémices, including Cadoret Oyster with Caviar and Lardo Cream and Trout Pie Tee with Yuzu and Black Sesame, followed by Restaurant Allen’s Abalone Vol-au-Vent and Duck Liver Parfait with Jujube and Brioche Toast.
The Lobster by Restaurant Allen is paired with Korean local rice risotto and cheese sabayon, followed by Wild Sea Bass with Petrossian Daurenki Tsar Imperial Caviar, based on Jacques Pic’s signature dating back to 1971. The savoury progression concludes with Korean Galbi, served with kimchi salad and radish.
For dessert, Le Millefeuille Blanc brings together geranium Chantilly, candied ginger, genmaicha crémeux and crispy tuiles, before a final selection of mignardises including chocolate tart with walnut and vin jaune, strawberry barquette with pine bud, buckwheat chocolate cracker and sand cookies.
A BEVERAGE PAIRING ACROSS WINE AND SAKE
An optional beverage pairing has been developed to accompany the menu, moving between wine and sake according to the flavours and textures of each course.
The opening Prémices are paired with Pinot Noir-led Champagne, selected for its structure, brioche and toasted notes. The seafood course introduces a more savoury expression through Jura Savagnin or an aged Loire Valley Sauvignon Blanc, bringing freshness and acidity against the creamier character of the tofu sauce. For the Lobster and Korean local rice, the pairing turns to Japanese sake, with Dassai selected for its gentle sweetness, umami and polished texture. The main course moves to the Rhône Valley, where Syrah or Grenache brings dark fruit, spice and structure alongside the richness of the Korean Galbi.
CRISTAL ROOM BY ANNE-SOPHIE PIC X RESTAURANT ALLEN MASTERS SERIES
Hong Kong
Date: Thursday, 22 October 2026
Location: Cristal Room by Anne-Sophie Pic, Hong Kong
Stay tuned for further announcements on Cristal Room by Anne Sophie Pic’s Masters Series in Hong Kong.
<<ENDS>>
About Cristal Room by Anne-Sophie Pic
Two MICHELIN-starred Cristal Room by Anne-Sophie Pic represents a groundbreaking collaboration between Baccarat, the iconic crystal manufacturer and creator of enchanting worlds, Anne-Sophie Pic, the world’s most Michelin starred female chef, and Leading Nation Hospitality in Hong Kong. This remarkable restaurant, opened in mid November 2023, seamlessly blends the realms of hospitality, design, and gastronomy. Conceived by Gilles et Boissier, the renowned Paris-based architecture and interior design studio behind Baccarat Hotel in New York, the 40-seat venue offers a breathtaking panoramic view of Hong Kong’s Victoria Harbour and showcase the culinary know-how with the open kitchen.
Anne-Sophie Pic, acclaimed for her culinary finesse and renowned for her concept and cuisine philosophy of “Suffusion”, brings her unmatched exquisite sensibilities, perfect balance, and striking flavour combinations to the Cristal Room. Throughout her unique creations, together with her head Chef Mantovani Mantovani, she invites guests to savour dishes that reflect her French identity while showcasing Asia as a re-appropriation of her own traditions. Beverage creations, extension of Anne-Sophie Pic signature, are imagined with Paz Levinson to create a symbiosis between dishes and drinks. In the same pursuit of perfection, Anne-Sophie Pic and Eric Verbauwhede, created artful expressions of the chef’s culinary philosophy in the realm of pastry.
At the entrance, guests are greeted by a mesmerizing chandelier engulfed in flames. This stunning display symbolizes the harmonious fusion of the four elemental forces – fire, air, earth, and water – that serve as the foundation for all Baccarat creations.
About Restaurant Allen
Founded by Chef Hyunmin Suh in Seoul in 2021, two MICHELIN-starred Restaurant Allen is a contemporary French restaurant that expresses Korea’s four seasons through local terroir, French technique and Suh’s philosophy of Le Goût du Terroir. Working with farmers, fishermen and artisanal producers across Korea, the restaurant builds its menus around ingredients at their seasonal peak, allowing the country’s changing landscape to guide the progression of its cuisine.
About Forty-Five
Forty-Five located in LANDMARK is the most exciting art, culinary and lifestyle destination in a generation. The sprawling space atop Gloucester Tower houses six experiential concepts, including MICHELIN-recommended The Merchants, Cardinal Point, Sushi Mamoru, Torikaze Hong Kong, Two MICHELIN-starred Cristal Room by Anne-Sophie Pic, and private members’ club, the Gloucester Arts Club.
Address: 43/F Gloucester Tower, LANDMARK, 15 Queen’s Road Central
About Leading Nation Hospitality
Leading Nation Hospitality, a Hong Kong–based group founded in 2016 by entrepreneurs Gerald Li and Kevin Poon, who brings creativity and strategic vision to the city’s culinary scene. Today, the group boasts a diverse portfolio of over 18 innovative restaurant and bar concepts across more than 30 locations in Hong Kong and other key Asian markets. Highlights include acclaimed destinations like Torikaze Hong Kong (Tatler – Best New Restaurant), The Diplomat (Tatler – Top 20 Best Bars), Cristal Room by Anne Sophie Pic (Two MICHELIN-starred), JIJA by Vicky Lau (MICHELIN-recommended), The Merchants (MICHELIN-recommended), Cardinal Point (Cathay Pacific’s Member’s Choice for the Hippest New Nightlife Spot), La Rambla, Morty’s, Elephant Grounds, WAGYUMAFIA, Mashi No Mashi, and Sushi Mamoru, each reflecting the team’s commitment to quality, design, and hospitality excellence.
About PIC and Chef Anne-Sophie Pic
Anne-Sophie Pic, the world’s most Michelin starred female chef, is known for her exquisite sensibilities, perfect balance, and striking flavour combinations, which achieve superlative equilibrium between powerful tastes and their delicate expressions. Her unique legacy is founded in grace and audacity – a bold openness to the world and a reverence for the earth and those who cultivate it. At the heart of Anne-Sophie Pic’s creativity is her concept and cuisine philosophy called “Suffusion”. Suffusion happens when aromas enter a new flow, expressing themselves at their very best, through astonishing new tastes and sensations, through the use of different techniques from the French culinary tradition such as marination, infusion, steeping, or smoking.
Anne-Sophie Pic holds 3 Michelin stars in her gastronomic Pic*** restaurant in Valence, France where the family house has been located for three generations. With Anne-Sophie Pic in charge of the creation and David Sinapian, her husband, at the head of the company, they turned Pic into a group dedicated to luxury restaurants and high-end F&B experiences.
Follow the Pic universe on social media @annesophiepic @pic-valence @ladamedepicparis
About Baccarat
Founded in 1764, Baccarat, alchemist of joy and creator of enchanting worlds, is the fruit of a group of daring artisans who have transformed the four elements of nature – earth, air, fire and water – into crystal of unparalleled purity. By crafting true masterpieces, Baccarat has never ceased to surprise the world, garnering numerous awards at World Fairs and international exhibitions. This is how the name of a small town in eastern France, Baccarat, has over time become a symbol of the art of celebration and French joie de vivre. From Paris to Moscow, New York, Tokyo, Miami or Hong Kong, the unique experience of Baccarat’s art de vivre can be found within its Houses, boutiques, restaurants, bars, and hotels. Ahead of its 260th anniversary, Baccarat continues its international development, firmly anchored in its roots, and driven by the ambition to always fly higher. Discover the captivating world of Baccarat on www.baccarat.com and on www.instagram.com/baccarat.
坐落於歷山大廈的 Grand Majestic Sichuan 彷似鬧市中的世外桃源，穿一身優雅裝束的侍應，將以一絲不茍的歐洲式待客之道，奉上色香味俱全的川味佳餚，讓客人於熠熠生輝的水晶吊燈下碰杯共飲香檳美酒，盡情品味「天府之國」的珍饈。
關於Grand Majestic Sichuan主廚Theign Phan
Theign 於馬來西亞出生，在新加坡長大，自小就受多種文化影響，自然培育出敏銳的味覺。她憑著與生俱來的積極堅持，越洋學藝受訓。有別於傳統的入行之路，Theign 於威斯康辛大學修讀新聞系（University of Wisconsin），在學時會到三藩市探望家人，常有機會接觸到各式各樣的亞洲菜。這段日子令她對美食愈來愈有興趣，但引導她走上廚藝之路的關鍵契機，反而是已故主廚 Charlie Trotter 在畢業典禮上演講的一席話。2018 年，她與口利福前主廚 Jowett Yu 自在悉尼 Ms.G’s相識後的一次偶然重逢，正好為她開闢了一條新道路。此後，她成為越南西貢風味燒烤餐館 Le Garçon Saigon 的領班人。三年過後，Theign 出任歷山大廈 Grand Majestic Sichuan 主廚，帶領訓練有素的廚房團隊打造川味佳餚。儘管 Theign 一生遊盡意料之外的地方，至今從未忘記自己的家鄉。還是初級廚師的時候，她就在學習烹煮菜式與設計菜單的過程中，開始建立自己的食譜收藏集。一開始收藏的三本中菜食譜當中，正好有 Grand Majestic Sichuan 顧問 Fuchsia Dunlop 的著作 Land of Fish and Rice (中譯為《魚米之鄉》) 。 鑽研不同技藝和菜系多年後，造就了今日經驗豐富的 Theign。即使有充足歷練，她仍抱著一顆心胸開闊的好奇心，在廚藝世界不斷開拓眼界。她的家庭與文化背景，不但造就了她腳踏實地的作風，亦是她踏上廚藝之路的關鍵，而這種精神將會從川菜開始，伴隨她邁步成為中菜權威。
關於 BLACK SHEEP
Black Sheep始於一個宏大的願景，自2012 年由 Syed Asim Hussain 創立至今，不僅蜕變成一個屢獲殊榮的餐飲王國，更匯聚一群志同道合的業界先驅，致力建構新世代的餐飲服務業。至今，旗下有超過 35家備受追捧的餐廳。
自集團創辦初期，Black Sheep 致力呈獻獨一無二的餐飲體驗，讓客人細意了解獨特的時期、國家、文化及菜式。其後，Black Sheep繼續擴展業務，開發自家送餐平台 GO，正是這種駕馭無形資產、與巨頭抗衡、迎難而上的本能，令 Black Sheep 一直向前邁進。
The three-course lunch will now change on the first of every month, while the new Short Menu and existing Full Menu presents Roganic’s latest seasonal dishes in a more concise format at both lunch and dinner
<<25th September 2026 – Hong Kong>> Roganic Hong Kong introduces a new monthly lunch format, alongside a new “Our Short Menu”, together with the existing “Our Full Menu” available at both lunch and dinner. The latest offerings reflect the one MICHELIN-starred and MICHELIN Green-starred restaurant’s focus on seasonal produce and ingredients sourced from Hong Kong and across the region.
A New Lunch Menu Every Month
Priced at HK$520 + 10% service charge per guest, the new Lunch Menu comprises one snack and three courses, with the menu changing on the first day of every month. Designed to follow ingredients as they come into season, the monthly format gives the kitchen flexibility to work with produce at its best while offering returning guests a different experience throughout the year.
Highlights from the current season’s Lunch Menu (HK$520 + 10%) include salted Spanish mackerel dressed in elderflower with pickled cucumbers and horseradish, followed by roast Guangdong duck with Tokyo turnips, split peas and a bone sauce infused with fig leaf. Dessert pairs 68% chocolate with marigold, roasted milk banana mousse and smoked vanilla. Roganic’s misoParker House bread, glazed in fermented truffle honey and served with whipped cultured brown butter, also accompanies the menu.
Guests can enhance the lunch experience further with salt-baked Ibis celeriac and Petrossian Royal caviar with sugar kelp (HK$288), an optional cheese course of frozen Yoshida cheese with figs from Zen Organic Farm, caramelised soda bread and pickled rosehip (HK$188), or coffee and sweet treats (HK$88).
The New “Our Short Menu” and Latest Seasonal Dishes
At lunch and dinner, Roganic introduces its new Our Short Menu, priced at HK$980 + 10% and comprising three snacks, five courses and two sweet treats. Developed by Executive Chef Oli Marlow and Head Chef Adam Catterall, the new menu presents the latest seasonal dishes in a more concise format, while the Our Full Menu (HK$1,380 + 10%) extends the experience to four snacks, seven courses and two sweet treats.
Highlights from the Short Menu include raw and smoked Hokkaido scallop with horseradish, farm legumes, young shoots and flowers; Mr Lin’s asparagus with summer herbs and roasted pork, slow-cooked hen’s yolk, pickled cucumbers and toasted yeast; and dry-aged red bream from southern waters, stuffed with ebi shrimp and fennel pollen. Roast Guangdong duck is served with Tokyo turnips, split peas and a bone sauce infused with fig leaf. Guests may also add a course of salt-baked Ibis celeriac with Petrossian Royal caviar and sugar kelp for HK$280.
The Long Menu builds on this progression with additional dishes including whipped duck livers on toasted black garlic pudding with preserved Alpine plum jelly, roast Three Yellow chicken skin with smoked cod roe and pickled golden beetroot, and raw bluefin tuna dressed in elderflower with salted watermelon radishes, early-season tomatoes and perilla. Later, frozen Yoshida cheese is paired with figs from Zen Organic Farm, caramelised soda bread and pickled rosehip.
Both menus feature ‘Roganic’, a buttermilk custard infused with lemon verbena, perfume lemon curd and pink guava juice, followed by roast milk banana set cream with 72% cocoa, smoked Taiwanese vanilla and preserved marigold, before concluding with sweet treats.
The latest menus continue Roganic’s approach to working closely with growers and producers in Hong Kong and across the region. Guangdong duck, asparagus from Taiwan’s Mr Lin and figs from Zen Organic Farm appear alongside Tokyo turnips, Taiwanese vanilla and seafood sourced from regional waters, bringing the restaurant’s British roots together with ingredients that reflect its home in Hong Kong.
Since opening in Hong Kong, Roganic has earned both a MICHELIN Star and MICHELIN Green Star, with sustainability continuing to inform its sourcing, relationships with producers and approach to reducing waste throughout the restaurant. The restaurant has also recently returned to Tatler Best’s Top 20 Restaurants of Hong Kong for 2026. For reservations or bookings at Roganic, please visit website here.
<<ENDS>>
ABOUT ROGANIC HONG KONG
Roganic Hong Kong is Simon Rogan MBE’s one MICHELIN star and MICHELIN Green-starred restaurant that was located in Hong Kong’s Causeway Bay, that opened in 2019 with Oli Marlow as Executive Chef. Awarded its first star just ten months after opening, the restaurant shines a light on local and sustainable ingredients, offering a city-centric take on farm-to-table dining. In 2021 Roganic Hong-Kong was also awarded the Michelin Green Star by Michelin Guide Hong Kong Macau, highlighting it as a leader in the field of sustainability.
In September 2024, Roganic Hong Kong left its first location in Causeway Bay Sino Plaza and has relocated to a new home in Lee Garden One that has opened from 15th February 2025.
Roganic Hong Kong is led by Executive Chef Oli Marlow and Head Chef Adam Catterall.
RESTAURANT INFORMATION
Address: Shop 402 – 403, 4/F, Lee Garden 1, Causeway Bay Hong Kong
UMBEL, the restaurant group founded by chef Simon Rogan, is known for its award-winning restaurants with a strong farm-to-table ethos. With a portfolio spanning the UK, Malta, Hong Kong, and Thailand, UMBEL is home to some of the world’s most celebrated restaurants, which collectively hold ten Michelin stars and two Green Michelin Stars.
The journey began in 2002, when Simon launched L’Enclume in Cartmel, focusing on hyperlocal, seasonal ingredients. The restaurant now boasts three Michelin stars, holds the top place in the UK in La Liste 1000 restaurants, and has five AA Rosettes.
In 2008, UMBEL opened Rogan & Co in Cartmel, which earnt a Michelin star in 2018 and three AA Rosettes. UMBEL established Our Farm in the Lake District in 2011, ensuring a supply of the best possible local and sustainable produce. The farm now provides most of the produce for all UMBEL’s UK restaurants. In 2016, UMBEL launched Aulis Cartmel, a six-seater chef’s table at L’Enclume.
A London outpost of Aulis followed in 2017, as a standalone 12-seater chef’s table in Soho, which was awarded its first Michelin star in 2024.
Expanding internationally, UMBEL launched Roganic Hong Kong in February 2019, earning a Michelin star in December 2019. Henrock, an elegantly informal restaurant within Linthwaite House, debuted in the Lake District in October 2019.
The group’s sustainability efforts led to both L’Enclume and Roganic Hong Kong receiving a Michelin Green Star in 2021. In early 2023, the group expanded to Valletta, Malta, with the opening of ION Harbour by Simon Rogan, which, in 2024, became the first-ever restaurant on the island to receive two Michelin stars. In December 2023, the group expanded into Thailand, with the opening of Aulis Phuket, which received its first Michelin star in 2024.
In 2024, UMBEL launched Skof in Manchester, the highly anticipated debut restaurant from Tom Barnes. Less than a year after opening, Skof earned its first Michelin star, reinforcing the group’s commitment to excellence, innovation, and nurturing talent from within.
Also, in 2024, Simon was awarded an MBE in the New Year’s Honours List for his services to the food industry.
Since opening, Skof has also received the Best New Restaurant Award at the Good Food Guide 2024 and Newcomer of the Year at the Manchester Food & Drink Awards 2024, where Tom Barnes was also crowned Chef of the Year. Less than a year after opening, Skof earned its first Michelin star at the 2025 Michelin Great Britain awards.
In 2026, Southampton-based restaurant AO by Daniel Rogan joined UMBEL.
[2026年9月24日，香港]路易威登餐廳 THE HALL 會館坐落於成都太古里歷史悠久的廣東會館內，將路易威登的「生活藝術」（Art de Vivre）理念融入餐飲體驗，把品牌所倡導的旅遊、創意與探索精神延伸至美食領域。作為路易威登在中國開設的首間餐廳，The Hall會館在這座曾是廣東籍商賈雲集之地的歷史建築內，融合了佳餚、美酒、雞尾酒、下午茶體驗以及藝術與設計元素，延續了其作為交流與相聚之所的悠久傳統。
The Hall會館連續兩年（2025年及2026年）榮獲《成都米芝蓮指南》一星殊榮，呈現出與四川及其深厚飲食文化相融合的現代歐式佳餚。餐廳提供嚐味餐單與單點菜式，並輔以下午茶、豐富的酒單及雞尾酒，讓客人在全天不同時段都能以多樣化方式體驗The Hall會館的獨特魅力。
路易威登餐廳 THE HALL 會館及 The Hall 會館行政主廚Pier Davide Maiuri
The Hall會館由行政主廚Pier Davide Maiuri掌舵，他的職業生涯足跡遍及歐洲、北美、亞洲和澳洲。自從抵達成都以來，他深入探索了當地的風土、食材與飲食文化，並將這些元素融入其在The Hall會館獨具匠心的烹飪風格之中。
Maiuri出生於近羅馬的蒂沃利（Tivoli），曾效力多間享譽全球的頂級餐廳，包括曼谷的 Gaggan、東京的L’Effervescence以及芝加哥的Alinea。來中國前，他曾擔任雪梨Luna Lu餐廳的行政主廚，並帶領餐廳榮獲《澳洲美食指南》（The Australian Good Food Guide）頒發的「一頂廚師帽」（One Hat）殊榮。
The Hall會館為客人提供兩款嚐味餐單。分別為Le Voyage八道菜餐單（每位RMB1,988）和Les Classiques五道菜餐單（每位RMB1,488）。餐廳亦提供餐酒搭配，價錢分別為RMB988和 RMB688；此外，客人也可選擇單點菜式。
Maiuri在設計餐單時，既汲取了其意大利血統與國際烹飪經驗的精髓，也巧妙融合了來自四川及中國各地的優質食材。螺旋麵、鷹嘴豆、海膽、煙燻鰻魚的靈感源自意大利經典菜餚鷹嘴豆意粉湯（Pasta e Ceci）以及Maiuri的羅馬背景。螺旋麵以鷹嘴豆與意式風乾豬臉頰肉、鯷魚、特級初榨橄欖油及蕃茄膏一同烹製；加入大連海膽、煙燻鰻魚泡沫、黑青檸與指橙，賦予了其豐富的層次感、煙燻風味與酸度。
The Hall會館的午後時光為客人帶來Gourmand下午茶體驗，價錢為RMB1,188（兩位用），亦可選擇另加RMB168搭配香檳一杯。
除下午茶體驗外，客人還可從奢華小吃餐單中單點各式佳餚。精選推薦包括：四川Oscietra魚子醬Monogram華夫餅配羅梅斯科醬（RMB338）；Monogram包子配雲南羊肚菌、焦糖乾蔥及榛果（RMB288）；成都雪蟹捲配四川辣醬及花生（RMB338）及「路易」法式三文治配火腿、甘地芝士及黑松露（RMB428）。 The Hall會館另提供各式飲品，包括融合四川風味的Local咖啡配黑朱古力、花椒、可可及奶泡 (RMB98)，以及冰東京抹茶 (RMB98)。下午時段的精選葡萄酒包括Billecart-Salmon Brut NV（RMB728/375毫升）及Drappier Rosé de Saignée Brut NV（RMB1,388）。
THE HALL 會館葡萄酒珍藏
The Hall會館的葡萄酒單匯集了歐洲知名酒莊的佳釀，同時也納入了日益增多的中國酒莊佳釀。館藏名酒包括Veuve Clicquot Brut Rosé、Krug Grande Cuvée 171ème Édition和Dom Pérignon 2012，以及來自汝拉產區的Domaine Tissot Clos de La Tour de Curon 2019和來自雲南的敖雲AoYun 2018年紅酒。
The Hall 會館坐落於成都太古里歷史悠久的廣東會館內，是路易威登在中國開設的首間餐廳。它透過美食、佳釀、雞尾酒、藝術與設計，生動詮釋了品牌所倡導的生活藝術（Art de Vivre）。餐廳主打融合四川本土食材與飲食文化的現代歐式料理，並提供精緻下午茶及豐富的酒水選擇。The Hall會館在《成都米芝蓮指南》2025年及2026年榜單中均榮獲米芝蓮一星殊榮；其空間佔地320平方米，在保留廣東會館原有建築特色的基礎上，巧妙融合了現代室內設計、原創藝術作品以及路易威登Objets Nomades家居旅行家居系列臻品。
[HONG KONG, 24th September 2026] Grand Majestic Sichuan by Chef Theign Phan, the glamorous Alexandra House destination by Black Sheep Restaurants, joins forces with Hong Kong’s seafood supplier Peter Seafood for a one-night-only dinner showcasing the beauty of the local seafood offering of Hong Kong & China seas on Thursday, 15 October 2026.
Bringing together Grand Majestic Sichuan’s bold, flame-fired approach to Sichuan cookery with Peter Seafood’s expertise in sourcing and handling premium seafood, the special menu turns its attention to the waters surrounding Hong Kong and beyond. Across nine courses, seafood sourced from as close as Hong Kong’s own shores to as far as Dalian, nearly 2,000 kilometers away, is paired with fermented chillies, Sichuan peppercorns, pickled mustard greens and other hallmarks of the region’s cuisine.
Peter Seafood is an Aberdeen-based seafood supplier started in 2012 by Peter Kam. Originally just a 2-person team with his wife they have now expanded to being one of Hong Kong’s biggest seafood suppliers sourcing live chilled and frozen products from Hong Kong and around the world. Starting from small independent restaurants, Peter Seafood’s clientele has now expanded to award-winning restaurants from MICHELIN Guide, 50 Best Restaurants, hotels and more.
A Celebration Showcase of Local Catch at Grand Majestic Sichuan
The evening begins close to home with seafood sourced from Hong Kong waters. Chilled CuttlefishNoodles pairs cuttlefish with Sichuan fermented chillies, crispy beans and chilli oil, followed by a Fish-Fragrant Ruby Snapper with ginger, garlic, Sichuan Chilies, drawing on the sweet, sour and aromatic profile of the classic Sichuan yu xiang flavor combination.
Chilli Corn Stir-Fried with Crispy Anchovies and Crispy Rice brings together locally sourced anchovies with sweet corn, chilli and crisp grains of rice, before Bombay Duck Spring Roll with XO Sauce transforms the delicate fish, sourced approximately 150 kilometers from Hong Kong along the southern Guangdong coast, into a crisp, savoury bite.
The menu then moves into its larger courses. Stir-Fried Conch Slices with Trio of Green Chilies and Sichuan Peppercorn pairs conch from the Guangdong–Fujian coastline, approximately 150–200 kilometers from Hong Kong, with the fresh fragrance and numbing character of green chilies and Sichuan peppercorn.
Sichuan Dry-Braised Kuruma Prawns follows, applying a classic Sichuan preparation to the sweetness of seafood, before Pickled Mustard Green Yellow Croaker with Cold Skin Noodles and Golden Fish Broth turns to yellow croaker sourced from Fujian, approximately 873 kilometers from Hong Kong.
For the final savoury course, Abalone and Pigeon Baked Rice with Wild Mushrooms brings land and sea together. The abalone travels the furthest of the evening’s featured seafood, sourced from Dalian, approximately 1,984 kilometers from Hong Kong, and is paired with pigeon, wild mushrooms and baked rice.
The dinner concludes with Chilli and Chocolate, featuring a Red Chilli Glutinous Rice Dumpling with Chocolate Ganache, bringing the heat of Sichuan into the evening’s final sweet course.
From Shore to Table
The provenance of the seafood forms a thread throughout the special dinner showcase, tracing the distance each ingredient travels before reaching Grand Majestic Sichuan:
Seafood
Origin
Approx. Distance from Hong Kong
Cuttlefish
Hong Kong
0 km
Prawns
Hong Kong
0 km
Anchovies
Hong Kong
0 km
Kanpachi / Ruby Snapper
Taishan
145 km
Bombay Duck
Southern Guangdong Coast
150 km
Conch
Guangdong-Fujian Coastline
150-200 km
Yellow Croaker
Fujian
873 km
Abalone
Dalian
1,984 km
Grand Majestic Sichuan x Peter Seafood takes place for one night only on Thursday, 15 October 2026, with seats limited to approximately 80 guests. The nine-course menu is priced at HK$888 + 10% per person. For bookings / reservations, please visit website at HERE.
<<ENDS>>
GRAND MAJESTIC SICHUAN RESTAURANT INFORMATION
Address – Shop 301, Alexandra House, 18 Chater Road, Central, Hong Kong
Set in the prestigious Alexandra House, Grand Majestic Sichuan is a glamorous escape, where polished waiters perform punctilious tableside moves, the clink of Champagne glasses chimes through the air, and a jubilant energy courses through the dining room, temporarily suspended in fantasy under the glow of sparkling crystal chandeliers. The theatre of the space sets the scene for a fascinating journey into the flame-fired depths of Sichuan cookery, one of the most comprehensive and nuanced of all the regional Chinese cooking traditions.
ABOUT GRAND MAJESTIC SICHUAN’S HEAD CHEF, THEIGN PHAN
Born in Malaysia and raised in Singapore, Chef Theign Phan’s discerning palate was shaped by diverse influences from her upbringing. Her passion for food blossomed through travels and exposure to a melting pot of cuisines labelled under the “Asian” umbrella during visits to family in San Francisco. The pivotal moment occurred during her college graduation, inspired by a speech by the late chef Charlie Trotter, fuelling her determination to pursue a culinary profession. After years of global gastronomic exploration, Chef Theign found her calling in Hong Kong, where she joined the team at Ho Lee Fook before taking the lead at Saigonese grill house, Le Garcon Saigon. Three years later at the helm of Grand Majestic Sichuan, her path intertwined with acclaimed Sichuan food scholar Fuchsia Dunlop, whose cookbook, “Land of Fish and Rice,” was a notable early influence on her culinary journey. With a relentless curiosity and a deep-rooted connection to her Asian heritage, Chef Theign’s dedication to Chinese cuisine, particularly Sichuan, is evident in her innovative and passionately crafted dishes.
ABOUT BLACK SHEEP
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, with restaurants delivering Black Sheep’s signature hospitality in Singapore and Dubai.
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. Since 2015, Black Sheep has maintained the Black Sheep Family Fund, the company’s social impact arm and registered charity since 2023, dedicated to partnering with charities, mobilising global relief efforts and supporting the extended community. Since its inception, the Black Sheep Family Fund has been a cornerstone of Black Sheep’s mission, embodying the team’s belief that genuine hospitality begins with taking care of the community first and connecting the hospitality movement to a greater cause.
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, Asia’s 50 Best and La Liste.
[18th September 2026 – Hong Kong] This October, Andō (one MICHELIN-starred & most recently new DIAMOND award winner from Trip. Gourmet) welcomes one MICHELIN-starred Wana Yook from Bangkok for the first time in Hong Kong for a special two-night collaboration in Hong Kong, bringing together Executive Chef Agustin Ferrando Balbi and Thai-Indian chef Chalee Kader for the first chapter of a two-city exchange. Taking place at Andō on 6 and 7 October 2026, the collaboration will present a special tasting menu priced at HK$2,580 + 10% per guest. The chefs will reunite in Bangkok on 15 October 2026 for the second chapter at Wana Yook. The theme of the dinner will focus on FIRE, from the heat of Wana Yook and WATER, from the sea-based cuisine of ANDO.
The collaboration brings together two restaurants with deeply personal approaches to cuisine. At Andō, Chef Balbi draws upon his Argentine heritage and the years he spent cooking in Japan, expressed through a style that moves fluidly between cultures and techniques. At Wana Yook, Chef Kader revisits the flavours and traditions of Thailand through a contemporary tasting-menu format, taking inspiration from regional recipes, familiar dishes and the country’s ubiquitous khao gaeng, or rice-and-curry culture.
When Fire Meets Water
For their Hong Kong collaboration, the chefs have created a menu shaped by the contrasting ideas of fire and water.
Chef Kader takes on FIRE, drawing on the heat, spice and aromatic intensity that run through Thai cuisine. Chef Balbi responds with WATER, using seafood, citrus, chilled preparations and oceanic flavours to create a lighter counterpoint. Rather than merging their cooking into a single style, the menu allows each chef’s identity to remain distinct, with dishes presented in conversation with one another throughout the evening.
The experience begins with Kao Soi by Wana Yook, Kader’s interpretation of the northern Thai curry noodle dish, layered with herbs, crisp textures and beef curry. Andō follows with a delicate tart of Kinmedai, Lemon Gel, Uni and Baby Basil, combining raw kinmedai with cucumber, smoked soy sauce and citrus.
The dialogue continues with Wana Yook’s Kung Chae Naam Pla, pairing amaebi with turmeric, lime and chilli alongside pomelo, bitter gourd and shallots. Its heat is followed by Andō’s chilled Buri, Citric Panna Cotta, Umami Sauce and Ginger-Lime Granita, featuring cured buri with yuzu panna cotta and a ginger-led leche de tigre.
For Wana Yook’s Tom Jiw of Scallops, Kader turns to a warming broth infused with beetroot and sweet potato, finished with pepper, fresh chilli and holy basil. Balbi answers with Coral Grouper, Seaweed, Crêpe and Maitake: crisp-scaled coral grouper with an aonori, butter and Champagne sauce, accompanied by a seaweed crêpe filled with maitake mushrooms and finished with dashi foam.
A Thai-Inspired Rice Course
Rice brings the two chefs together for the main savoury course. Wana Yook presents Coconut Rice, steamed with coconut solids, alongside Curry Tumis, a Melayu-influenced curry prepared with mussels or clams. Hormok Morel transforms another familiar Thai flavour profile, filling morel mushrooms with a mousse of fish and red curry paste.
The evening then moves into dessert with Andō’s Air Chocolate, Coconut and Dulce de Leche, combining 62% chocolate, dulce de leche ice cream, coconut foam and a crisp cacao tuile. Petit fours complete the menu with one final exchange between Bangkok and Hong Kong: Wana Yook’s Bua Loy, rice cake with taro in coconut milk, alongside Andō’s Fig and Ricotta Tart.
About Chef Chalee Kader & Wana Yook
Born to a Thai mother and Indian father, Chalee Kader is a chef and restaurateur whose career spans nearly two decades. His culinary journey began in the United States before taking him back to Thailand, where he spent six years as Chef Cuisinier at the French Embassy in Bangkok before establishing his own restaurants. Today, Kader is behind several of Bangkok’s recognised dining concepts, including 100 Mahaseth, Wana Yook and Soma. He has served as Executive Chef and Co-owner of Wana Yook since 2021.
Set within a century-old house in Bangkok, one MICHELIN-starred Wana Yook presents Chalee Kader’s contemporary interpretation of Thai cuisine through seasonal tasting menus inspired by recipes and flavours from across the country. Central to the experience is khao gaeng, Thailand’s everyday tradition of rice served with curries and accompaniments, reimagined through regional ingredients, spice profiles and cooking traditions in a contemporary fine-dining format.
Andō x Wana Yook – Hong Kong
Dates: 6 & 7 October 2026
Venue: Andō, 1/F, Somptueux Central, 52 Wellington Street, Central, Hong Kong
Price: HK$2,580 + 10% per guest
Andō x Wana Yook – Bangkok
Date: 15 October 2026
Venue: Wana Yook, Bangkok
Price: THB5,900++ per guest
For reservations enquiries, contact the guest relations team via WhatsApp +852 9161 8697, or book online HERE.
<<ENDS>>
ABOUT ANDŌ
One MICHELIN-starred Andō is Argentine Chef Agustin Ferrando Balbi’s first restaurant, launched in partnership with JIA group since July 2020. 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 @carlito.gorgor
AWARDS AND ACCOLADES – ANDŌ
* One MICHELIN Star – MICHELIN Guide Hong Kong Macau 2021-2026
* #41 – Asia’s 50 Best Restaurants 2025
* #27 – OAD 2025 Top Asian Restaurants
* Top 20 Restaurants of Hong Kong – Tatler Dining Asia 2021-2026
* Restaurant of the Year – Tatler Dining 2024
* Best Sommelier – Tatler Dining 2024
* One Diamond Award – Black Pearl Restaurant Guide 2023 + 2024 + 2025 + 2026
* Marca Pais Cultural Ambassador Award by Government of Argentina Ambassador of More Good Charity
* Top 100 Restaurants of Asia – Tatler Asia Best of Asia
* Top 30 Restaurants of Hong Kong – Travel & Leisure Asia 2023 + 2024 + 2025
* Best Sommelier (Carlito Chiu) – MICHELIN Guide Hong Kong Macau 2025
* Platinum Award – Trip.Gourmet 2026 The Global Selection of Restaurant
* Best Sommelier (Carlito Chiu) – Tatler Best 2025
* Three Knives Award – Best Chef Awards 2025
* Best Sommelier – Harpers Bazaar Hong Kong 2026
* Diamond Award – Trip.Gourmet 2026 The Global Selection of Restaurant
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 10 venues in Hong Kong, full list of the restaurants and bars could be found on JIA’s website here.
[16th September, 2026 – Hong Kong] One MICHELIN-starred Louise welcomes the new season with refreshed menus across its two-storey home at PMQ. Upstairs in the Main Dining Room with French finesse, Executive Chef Loïc Portalier and the Louise team introduce new dishes across the restaurant’s Tasting, Prestige and à la carte menus, continuing Chef Julien Royer’s approach to heartfelt French cooking through seasonal produce, classical technique and flavours that feel familiar and generous. On weekends, Louise introduces a new Weekend Brunch, designed for long, leisurely lunches with dishes to share, a choice of starters and mains, and desserts for the table.
Louise is now also open all day from Thursday to Sunday with Weekend Brunch available on weekends until 14:30pm, while guests can continue to enjoy a leisurely weekend at La Terrace by Louise.
NEW SEASONAL DISHES IN THE UPSTAIRS MAIN DINING ROOM
Louise’s upstairs Main Dining Room introduces a new collection of dishes that balance French foundations with ingredients and flavours from Hong Kong, Japan and further afield.
Among the new starters, Horse Mackerel (HK$328) pairs lightly cured Fukuoka horse mackerel with avocado, green apple and pomelo dressing, green radish and shiso. Fresh pomelo, yuzu kosho, kaffir lime and green chilli bring brightness and gentle heat to the dish, finished with barbecued grapefruit and kinome.
The Caramelised Onion Tart (HK$288) celebrates Cévennes onion, slowly cooked until soft and sweet and served with toasted brioche filled with Comté and onion purée. An airy sabayon of 18-month Comté and Vin Jaune from the Jura completes the dish.
For the Gambero Rosso (HK$388), lightly roasted Mediterranean red prawn is served with Amela tomato and strawberry, alongside a tomato and strawberry gazpacho, strawberry kosho and a dressing of tomato ponzu, and pine nuts. The Norwegian Langoustine “Dumpling” (HK$488) brings together langoustine and sorrel with a leek fondue seasoned with yuzu kosho and lemon zest, finished with a sharp, herbaceous sorrel sauce.
Main courses include Confit Atlantic Cod (HK$588), gently cooked in garlic oil and served with sweet peas, fir buds and a brown butter sabayon made with roasted fish bones, capers and preserved lemon.
Louise also turns its attention closer to home with an all-new Hong Kong Three Yellow Chicken on Tasting Menu, sourced locally from Yuen Long in New Territories and presented in two servings. The breast is slow-cooked and accompanied by Albufera sauce and Riz Gourmand topped with crisp chicken skin and onion. The second serving sees the leg slow-cooked before being finished on the grill, accompanied by frisée and roasted garlic consommé. The signature sharing Roasted Three Yellow Chicken (HK$1,188) format remains in the a la carte menu, while guests can opt for ½ portion (HK$588) at La Terrace.
For sharing, Grilled Cantal Capelin Pork (HK$1,088) features pork from Cantal with Sauce Charcutière, alongside pan-seared gnocchi, black pudding, Fuji apple and parsley purée. The sauce, made from reduced pork jus with shallot, vinegar, gherkin, capers and mustard, brings the richness of the pork into focus. “Fabien D’Eneour” Brittany Pigeon (HK$688) uses 30-day-old squab from a small family producer in Plounéour-Ménez in western Brittany. Roasted breast and grilled leg are accompanied by a cabbage and nori millefeuille, black lemon condiment and a kaffir lime-infused salmis made from pigeon jus and liver.
The menu takes a playful turn with “Mapo” Ris de Veau & Foie Gras, Louise’s interpretation of the flavours of mapo tofu. Sweetbread and grilled foie gras are paired with bean curd espuma and a sauce of fermented bean and black bean pastes, Sichuan pepper, soy and sesame, finished with puffed rice and Sichuan gomasio.
Niigata Riz au Lait (HK$188) is Head Pastry Chef Eve Minialai’s take on rice pudding, made with Niigata rice cooked slowly with milk, cream and Madagascar vanilla. The rice pudding is layered with salted caramel and crisp filo pastry, then topped with Madagascar vanilla ice cream and puffed rice.
“Taiwanese” Strawberry (HK$188) puts Taiwanese strawberries at the centre of the dessert, served with a caramelised tartelette and Madagascar vanilla. “Hong Kong” Dark Chocolate (HK$188) pairs dark chocolate with the savoury depth of miso and roasted peanuts. Chocolate crémeux and cake are accompanied by miso ice cream, finished with roasted peanuts and Bailey’s sauce.
TWO WAYS TO EXPERIENCE THE NEW TASTING MENUS
The five-course Tasting Menu, priced at HK$1,488 + 10% per guest, begins with Horse Mackerel, followed by Caramelised Onion Tart and Confit Atlantic Cod. For the main course, guests can choose the Hong Kong Three Yellow Chicken for the table or upgrade to Grilled Cantal Capelin Pork. “Mapo” Ris de Veau & Foie Gras is also available as a supplement, before the menu concludes with “Hong Kong” Dark Chocolate. A wine pairing is available at HK$888 per guest.
For a longer experience, the seven-course Prestige Menu, priced at HK$1,888 + 10% per guest, brings together Gambero Rosso, Caramelised Onion Tart, Norwegian Langoustine “Dumpling”, Confit Atlantic Cod and Brittany Pigeon, followed by Niigata Riz au Lait and “Taiwanese” Strawberry. A wine pairing is available at HK$1,088 per guest.
Guests who prefer to compose their own meal can also explore the refreshed à la carte menu, which brings many of the new dishes together with Louise favourites and larger plates designed for sharing.
A NEW WEEKEND BRUNCH BY LOUISE
Louise’s new Weekend Brunch takes a relaxed, sharing-led approach, with a menu designed for long lunches with family and friends.
Priced at HK$688 + 10% per person, brunch begins with “Pleasure of Sharing”, a selection for the table including oysters with condiments, classic foie gras terrine with port wine jelly and homemade toasted brioche, and yellowfin tuna with pickled pink radish and orange dressing.
For “Luxury of Choices”, each guest selects a warm starter. Choices include Grilled Broccoli with Grenobloise sauce, kombu purée and green chilli; Japanese Oita Egg with Comté sabayon, crispy bacon and black truffle; Merguez Sando with grilled cheese and Spanish peppers; or Homemade Cavatelli with Gambero Rosso tartare, lobster bisque and Amaretto. Louise’s signature Angel Hair Pasta with Kaviari Kristal caviar, black truffle and shio kombu is also available as an upgrade.
For “Feels Like Home”, guests can choose ½ Roasted Yellow Chicken, served for two with Niigata rice and green salad; Scottish Wild Salmon (+HK$68) with ginger beurre blanc and spinach; Grilled Short Rib (+HK$68) with horseradish, spring onion relish and beef jus; or Homemade “Spicy” Sausage with bell pepper coulis, fresh herb salad and toasted rice.
Brunch finishes with “Sweet Memories”, a trio of desserts for the table: Île Flottante with pistachio, hazelnut and vanilla ice cream; Amalfi Lemon Givré with basil, citrus crémeux and meringue; and Warm Chocolate Tart Soufflé with fleur de sel and lychee sorbet.
Alongside the set menu, a new à la carte Weekend Brunchmenu allows guests to order freely, with dishes including Oysters (HK$48 per piece), Yellowfin Tuna (HK$188), Foie Gras Terrine (HK$288) and Angel Hair Pasta with Kaviari Kristal Caviar (HK$398); hot starters such as Grilled Broccoli (HK$138), Japanese Oita Egg (HK$188), Merguez Sando (HK$248) and Homemade Cavatelli (HK$328); and mains including Homemade “Spicy” Sausage (HK$288), Scottish Wild Salmon (HK$348), Grilled Short Rib (HK$388) and ½ Roasted Yellow Chicken (HK$588). Desserts include Île Flottante (HK$68), Amalfi Lemon Givré (HK$78) and Warm Chocolate Tart Soufflé (HK$88).
Drinks can be added throughout the afternoon, with wine, cocktails and non-alcoholic options available by the glass or as a two-hour free-flow package, alongside a Champagne list ranging from Billecart-Salmon and Taittinger to grower Champagnes including Ulysse Collin and Jacques Selosse. A la carte drink options are also available starting at HK$148 per glass, HK$268 for 2 glasses and HK$388 for 3 glasses.
Set in a two-storied heritage-listed house within the gardens of Hong Kong’s PMQ, one MICHELIN-starred Louise, now led by new Executive Chef Loïc Portalier, is a collaboration between Yenn Wong, Founder of JIA Group and Chef Julien Royer, honoured with the No. 1 position in the “Asia’s 50 Best” award in 2019 and 2020 with his three-MICHELIN starred Singapore restaurant Odette.
Acclaimed architect André Fu has transformed the heritage building into an intimately chic colonial home for the restaurant. Welcoming guests into her home, Louise offers relaxed all-day dining and drinks in the newly launched La Terrace by Louise or an invitation to the upstairs dining room for a refined dining experience.
La Terrace by Louise – a renewed concept for the ground floor of Louise combines the best seasonal produce with the timeless allure of French cuisine, this casual and unpretentious setting offers an elevated bistro experience without compromising taste. Whether seeking an after-work libation or a gathering with friends, La Terrace by Louise provides a social space to enjoy enticing French flavors curated by Executive Chef Loïc Portalier.
RESTAURANT AWARDS AND ACCOLADES – LOUISE
Tatler Best 2026 – Best Rising Star – Chef Loic Portalier
Prestige Hong Kong Luxe Living Awards 2025 – Top Restaurants of Hong Kong
Harpers Bazaar Hong Kong – Bazaar Elite Taste 2026 – Best Brunch – Louise
Travel & Leisure Asia 2025– Top Restaurants of Hong Kong
Prestige Hong Kong – 40 Under 40 Award – Chef Loic Portalier
Tatler Best 2025 – Tatler Best Recommended Restaurant
A Foodie World – Best French Restaurant – Louise
SCMP Top 100 Tables 2025 + 2026 – Louise
Harpers Bazaar – Bazaar Elite Taste 2025 – Young Rising Star – Chef Loic Portalier
Harpers Bazaar – Bazaar Elite Taste 2025 – Top 30 Restaurants of Hong Kong – Louise
MICHELIN Guide Hong Kong Macau 2024 + 2025 +2026 – One MICHELIN Star
50 Best Discovery – Louise
RESTAURANT INFORMATION – LOUISE + LA TERRACE BY LOUISE
Address: PMQ, 35 Aberdeen Street, Central, Hong Kong
<<9th September 2026 – Hong Kong>> Ho Lee Fook welcomes Shenzhen’s renowned award-winning MICHELIN-selected modern Chaozhou cuisine restaurant, Gem Garden for a one-night-only collaboration bringing together Cantonese and Chaoshan cooking. Taking place for one night only on 8 October (Thursday), the dinner marks Ho Lee Fook’s first event with a guest restaurant from Mainland China and also Gem Garden’s first ever event in Hong Kong, with a shared menu by Ho Lee Fook Executive Chef ArChan Chan and Gem Garden’s Executive Chef Xu Zhenkun, priced at HK$988 + 10% per guest.
Founded in Shenzhen in 2020, Gem Garden is known for its refined approach to Chaozhou cuisine and holds a Black Pearl One Diamond rating. Led by Chef Xu, the kitchen comprises more than twenty chefs from the Chaoshan region and follows the principle of “Chao Wei Xin Chuan” – passing on the essence of Chaozhou flavour. Its cooking respects seasonality, freshness and the natural character of each ingredient, using traditional techniques with a restrained modern presentation.
For the collaboration, Chef ArChan and Chef Xu bring together their respective approaches to Cantonese and Chaoshan cuisine, creating a menu that reflects the traditions and character of both restaurants.
A SHARED MENU OF CANTONESE AND CHAOSHAN FLAVOURS
The evening begins with Marinated Foie Gras and Chenghai Goose in Chaoshan Brine, pairing the richness of foie gras with the savoury depth of lu shui (masterstock) marinated lion-head goose. Chiu Chow-Style Marinated Raw Crab follows, alongside Razor Clams with Thai Basil and Aged Garlic and a delicate Chiu Chow Seaweed Puff.
The broth course features Double-Steamed Broth with Short-Necked Clam and Fresh Fig. For the mains, Ho Lee Fook’s charcoal-grilled Kurobuta Pork Char Siu is served with aged preserved daikon, bringing together one of Chef ArChan’s signatures with a prized Chaoshan pantry ingredient.
Threadfin in Seafood Broth with Shantou Preserved Mustard Greens and Silver Needle Noodles is finished tableside, while Wok-Fried Local Beef with Satay Sauce combines Chinese celery, garlic shoots and Hunan chilli. Wok-Fried Seasonal Greens with Chiu Chow Soybean Paste completes the savoury courses, followed by Taro Trio for dessert. Tables of eight or more may add Wok-Fried Local Lobster with 30-Year-Aged Tangerine Peel for +HK$1,288 per table.
HO LEE FOOK X GEM GARDEN EVENT MENU
HK$988 + 10% per guest | One night only | Thursday, 8 October 2026
TO START
Marinated Foie Gras and Chenghai Goose in Chaoshan Brine
Wok-Fried Local Beef with Satay Sauce, Chinese Celery, Garlic Shoots, Hunan Chilli
Wok-Fried Seasonal Greens with Chiu Chow Soybean Past
DESSERT
Taro Trio
ABOUT GEM GARDEN
Gem Garden was founded in 2020 in One Avenue, Futian, Shenzhen. Guided by the principle of “Chao Wei Xin Chuan” (passing on the essence of Chaozhou flavour), the restaurant’s cuisine is rooted in traditional Chaozhou cooking, with an emphasis on seasonality, freshness and the natural character of its ingredients. Its name is derived from the founder’s grandparents, reflecting the family heritage and emotional origins of Chaoshan cooking.
The kitchen is led by more than twenty chefs native to the Chaoshan region. Executive Chef Xu Zhenkun has over thirty years of experience in Chaozhou cuisine, including more than two decades at Shantou’s Donghai Restaurant as the chief disciple of Master Zhong Chengquan. He believes that innovation should elevate tradition rather than alter it. Resident Chef Lin Heda joined Gem Garden in 2025, bringing a younger perspective and cross-cuisine ideas while preserving the restaurant’s traditional techniques.
Gem Garden holds a Black Pearl One Diamond rating and is listed in the MICHELIN Guide. Its signature dishes include Three-Year Deboned Goose Web, Ginger Oil-Poached Wild Large Yellow Croaker, Chilled Braised Abalone with Chaozhou Pickles, Warm-Dressed Mini Geoduck with Thai Basil and Charcoal-Grilled Sea Whelk.
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
The Best Chef Awards – One Knife Award – Cheffe ArChan Chan
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 + 2026
Travel & Leisure Asia 2023 + 2024 – Top Restaurants of Hong Kong
Tatler Asia 2024 – Top 100 Restaurants of Asia
ABOUT EXECUTIVE CHEF ARCHAN CHAN
Following its top-to-bottom renovation, Ho Lee Fook began its latest chapter with newly appointed Executive Chef ArChan Chan working alongside the seasoned team that helped launch the restaurant to cult status. Born and raised in Hong Kong, Chef ArChan spent 15 years in some of Australia’s finest kitchens, refining her techniques and expanding her cooking knowledge.
Now at the helm of Ho Lee Fook, Chef ArChan is one of the few female chefs in Hong Kong to lead a high-end Cantonese kitchen. Her cooking draws on the food she grew up eating in Hong Kong, expressed through the experience and technical confidence developed over her career in Australia.
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.
《2026年9月8日，香港》位於大館的現代中餐廳 The Chinese Library 憑藉對新派粵菜的創新與精湛演繹，連續三年（2024至2026年）榮獲「黑珍珠餐廳指南」一鑽殊榮，並入選《Time Out》2026年最佳餐廳榜單。秋天將至，The Chinese Library特別呈獻由行政總廚李振龍師傅（Junno Li）主理的秋季時令餐單，將繼續透過對各地風味與傳統的現代演繹，展現中式餐飲的豐富內涵與多元魅力。
The Chinese Library坐落於中環歷史悠久的大館經活化的警察總部大樓內，其命名源自創辦人David Yeo豐富的中國烹飪書籍珍藏——這些藏品匯集了各式食譜、烹飪技藝與飲食傳統，展現了塑造香港數代餐飲文化的多樣化地方菜系精髓。在行政總廚李師傅及其團隊的帶領下，餐廳延續了這一理念，推出了全新的秋季餐單，以時令視角進一步探索中式佳餚的無限可能。
全新秋季餐單
The Chinese Library 推出全新的秋季餐單，精選豐盛菜式有紫蘇豆豉香酥黃鱔鍋（HK$368），將黃鱔與紫蘇葉、豆豉、紅綠椒及辣椒巧妙結合，以砂鍋盛載，沸騰間香氣四溢，而紫蘇的清新氣息完美平衡了豆豉的濃郁風味。 酥香黑醋松板肉（HK$298）則呈現了外酥內嫩的口感，搭配黑醋醬汁與特製香料，酸度能完美中和豬頸肉的油膩感，讓整體風味既濃鬱又平衡。
逢星期六、日及公眾假期，The Chinese Library將供應無限暢享點心早午餐。用餐時段為上午11時至下午3時30分，限時120分鐘，每位價錢為HK$488+10%。
早午餐以四款無限供應的迎賓小點揭開序幕，隨後呈獻多達18 款精選點心，包括水晶蝦餃、蜜汁叉燒包、五指毛桃小籠包、燒椒燒賣、芥末牛柳卷、黑松露蝦餃及黑椒和牛酥等；亦包括多款共享菜式及精美甜品拼盤。 此外，The Chinese Library更提供無限供應的週末素食點心早午餐，精選點心包括松茸冬菇包、羊肚菌水晶餃、上素粉果、黑松露腐皮卷，以及多款分享菜式及素食甜點拼盤。
無限暢飲選擇豐富，包括Prosecco（每位另加HK$200）、Champagne Veuve Clicquot Yellow Label（每位另加HK$350）及Ruinart Blanc de Blancs （每位另加HK$600），以上均包括紅白酒、啤酒及Aperol Spritz。此外，另亦提供每位HK$128的無酒精飲品無限暢飲選擇。
The Chinese Library是三間位於宏偉警察總部大樓的地標食府及酒吧之一，另外兩間分別是意大利餐廳 Cantina和充滿情調的酒吧 The Dispensary，攜手呈現香港的多元文化歷史。The Chinese Library呈獻一系列城中最受歡迎的中式美饌，展現中國各大菜系的精髓之餘亦從中注入新意，讓賓客一嚐與別不同的新派美食。
Aqua Restaurant Group 是香港首屈一指的餐飲集團，並發展成為龐大的國際餐飲王國，旗下 擁有超過 26 個別具開創性的用餐場地，位置遍佈香港、倫敦、巴黎、紐約、杜拜和邁阿密。多年來，集團的基本理念從未改變，仍堅持搜羅最新鮮的優質食材，加以精心烹調，務求突顯食物原有味道，同時令佳餚呈現精緻吸引的賣相。如斯美饌配合親切殷勤的服務，加上令人讚嘆的時尚氛圍，已成為Aqua Restaurant Group獨當一面的信譽標記。集團旗下食府供應的美食涵蓋超過六大菜系，包括旗艦餐廳aqua和胡同，還有位於大館的 The Chinese Library 、 Cantina及Shiro 白鮨，以及Dim Sum Library、粵嶺館及Vesu Pizza Bar等。除餐廳和酒吧外，集團亦營運香港碩果僅存的中式紅帆木船「張保仔」(aqualuna)，在城中 為客人締造豐富精彩的航遊體驗。
<<8th 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 Dumplingand 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
