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cafe TOO |
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| The innovative cafe TOO brings a high level of creativity to casual dining. Our ten cooking theatres, each featuring a different culinary style, are showcases for the best of international cuisines as well as stages for our chefs’ engaging performances. |
Restaurant Petrus |
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| Perched high above the city with breathtaking views of Victoria Harbour, Restaurant Petrus epitomises the highest standard of excellence in French cuisine. The restaurant includes a wine cellar that features one of the most extensive wine lists in Asia. |
 More DetailsComplementing the fine cuisine is the traditionally-styled French décor of the main dining room and the Alsace and Burgundy rooms, available for intimate private parties. Dine in an opulent, elegant atmosphere accentuated by rich draperies, impressionist oil paintings and crystal chandeliers. The restaurant's dome-shaped ceilings feature surrealist paintings of cloudy blue skies and galloping horses, reminiscent of traditional European dining rooms. Awards - China’s Wine List of the Year for Hong Kong, Macau & Taiwan, Best Hotel Restaurant Wine List and Best Wine List in Hong Kong, China’s Wine List of the Year Awards, 2015 - Best Wine List in Asia, The World of Fine Wine (USA), 2014 - Ranked 11th in the “Top 20 Restaurants in Hong Kong”, Hong Kong Tatler Best Restaurant Guide, 2014 - Best of Award of Excellence, Wine Spectator (USA), 2000-2014 Please note that Restaurant Petrus can accommodate children aged six and above.  Hide Details |
Summer Palace |
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| At the Michelin one-star Summer Palace, Chef Ip Chi Cheung presents the best of Cantonese cuisine with award-winning culinary flair. The restaurant offers authentic Cantonese and seasonal favourites in a setting that evokes the grandeur of our Chinese heritage. |
| More Details Discover Summer Palace’s signature dishes and Chef Ip’s specialties for yourself. An extensive dim sum menu is also available for lunch daily. Awards - one Michelin Stars, Michelin Guide (Hong Kong & Macau), 2018 Hide Details |
Lobster Bar & Grill |
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| Savour an evening cocktail at Lobster Bar and Grill before sampling the innovative dining menu. The bar features live performances six nights a week, providing the perfect setting for a convivial evening. |
Nadaman |
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| Since 1830, the famous group of restaurants known as Nadaman has been treating discerning diners in Japan to fine kaiseki cuisine. Here in Hong Kong, Shangri-La has had the privilege of establishing the first Nadaman outside of Japan. |
| More Details Ever since, the elegant presentation and delicate tastes that comprise this historic dining tradition have attracted both new and loyal patrons. Our Nadaman restaurant features separate teppanyaki, sushi and a la carte dining areas as well as private rooms. Hide Details |
Ming Pavilion |
| Hokkien cuisine has excited the senses for centuries with savoury offerings that promise warmth, freshness, and flavour, born out of Fujian province’s natural abundance. It has since crossed borders, journeying aboard ships and its crewmen’s hearts to distant Asian shores. As cultures met, the cuisine evolved as natives made it their own—a reflection of their land, tastes, and soul. But every great cuisine keeps its essence. And what travels always comes home, bearing stories and change. Within the sanctuary of Island Shangri-La, Hokkien cuisine makes its long-awaited homecoming. Relived within this majestic setting are simpler times, where the scent of tea blends with myriad conversations. Every plate here is a rare opportunity to deepen the understanding not only of the food, but of the people behind its narrative. Every dish served is a catalyst for strengthened connections with friends and loved ones. And by the end of the meal, what remains is not only the memory of taste, but the rekindled bonds of people and community. Simplicity brings serenity, allowing authenticity to shine. Such is the soul of Hokkien cuisine, embodied by an ability to draw out a multitude of flavours from the humblest of ingredients. It is a quality made possible by celebrating the individual narratives of each dish component, be it from soil to kitchen, from sea to market. |
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