Indulge in exquisite Cantonese cuisines at Le Chinois! Have a pleasant dining experience with an incredible view and savour the brand-new Spring Menu featuring seasonal ingredients presented by our new Le Chinois Head Chef Bill Huang.
Highlights include fusion Deep-fried Eggplant Pockets with Vinegar Seeds, made with molecular gastronomy techniques, using refreshing Italian balsamic vinegar caviar to embellish the dish.
Other cuisines include Grilled Eight-Head Abalones with Sea Salt, classic Stir-fried Scallops with Elm Fungus and Asparagus, signature Sautéed Pork Ribs in Clay Pot and Deep-fried Shrimps Coated with Mango Sauce.
Reserve now to enjoy these innovative and unique dishes and the essence of Cantonese cuisines at Le Chinois!
Available Time | 18:00 – 22:00
Reserve Now | +853 8861 1001