The first project in Hong Kong for David Thompson, the man who founded Nahm, in London and then in Bangkok, the latter of which was awarded the top spot on Asia’s 50 Best Restaurants list in 2014. At
This stunning-looking restaurant serves contemporary regional Chinese fare.celebrates the diversity of regional Chinese fare with dishes spanning from Cantonese cooking to Sichuan and Shanghai’s culinary traditions.
is not simply a restaurant, but an experience, complete with a compelling backstory that centres on its eponymous heroine. Playing up to the colonial stylings of the former police compound, the venue channels an East-meets-West vibe that pays tribute to the fictional Madame Fu, a socialite who opened a grand salon in Shanghai in the 1930s after living in Paris. Look forward to modern Cantonese-focused Chinese fare here, as well as Western desserts and afternoon tea sets.
brings a slice of Parisian chic to Tai Kwun. This is the place for classic French fare such as foie gras terrine and croque monsieur. Taking full advantage of the serene surrounds of the former heritage complex, Café Claudel also boasts a spacious open-air terrace where you can enjoy a glass of wine (or two) with your meal.
’s Tai Kwun store offers a relaxing atmosphere in which guests can enjoy traditional teas and healthy vegetarian dim sum. If you like what you drink, you can pop next door to the tea store, where you can buy the brand’s premium leaves to brew at home.
Almost like an art gallery,’ space showcases the brand’s beautiful bespoke cakes and confections. Go along for everything from multilayer buttercream cakes to custom cookies and cupcakes.
Just across from its sister restaurant, The Chinese Library,offers creative British cuisine crafted by head chef Arron Rhodes. The menu mixes hearty comfort fare such as slow-cooked 24-hour marinated British oxtail with contemporary dishes such as red prawn tartare cigar with sea urchin and salmon roe. Save room for dessert, which includes the classic sticky toffee pudding with butterscotch sauce and clotted cream.
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