The Chinese Library

The Chinese Library A collection of Chinese dishes with a contemporary touch from diverse culinary regions in Tai Kwun.
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在佳餚上桌前，The Chinese Library的每位同事早已於崗位上做好準備。決定餐廳的氛圍，用餐的節奏，並精準把握每道佳餚登場的時間，都是服務的一部份。我們團隊合作無間，在廚房與用餐區之間不斷穿梭。⁠⁠我們在乎的，是那份總是始終如一...
05/06/2026

在佳餚上桌前，The Chinese Library的每位同事早已於崗位上做好準備。決定餐廳的氛圍，用餐的節奏，並精準把握每道佳餚登場的時間，都是服務的一部份。我們團隊合作無間，在廚房與用餐區之間不斷穿梭。⁠
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我們在乎的，是那份總是始終如一的表現，讓整席體驗由始至終皆沉穩從容，節奏有致。⁠
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Service begins long before dishes arrive at the table. It sits in how the room is read, how pacing is adjusted, and how each course is timed across the evening or lunch service. Our team works closely in sync, moving between kitchen and dining room with quiet coordination.⁠
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What remains consistent is presence. A steady, considered approach that keeps the dining experience anchored from first dish to last.

父親節週末期間，The Chinese Library 特別為鍾情美酒的爸爸呈獻叠川純麥威士忌餐酒搭配。於 6 月19至 21 日，賓客可享用招牌週末早午餐（每位港幣 488 元），品嚐多款創意點心，以及父親節限定迎賓雞尾酒－叠川純麥芽威士...
02/06/2026

父親節週末期間，The Chinese Library 特別為鍾情美酒的爸爸呈獻叠川純麥威士忌餐酒搭配。於 6 月19至 21 日，賓客可享用招牌週末早午餐（每位港幣 488 元），品嚐多款創意點心，以及父親節限定迎賓雞尾酒－叠川純麥芽威士忌酸酒。⁠
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餐廳亦推出五杯餐酒搭配體驗（每位港幣 788 元），展現叠川純麥威士忌與賀蘭山霄峰葡萄酒的豐富層次。另可按需求專門安排四至六位的餐酒搭配。此體驗將於 6 月 19 日至 7 月 19 日期間限時供應，並可配搭百川珍味嚐味菜單（兩位港幣 1,988 元；四位港幣 3,988 元；六位港幣5,888元）享用，匯聚多款創新演繹的經典中菜，包括韭香藤椒蒸鱈魚及混醬燒鴿。⁠
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Tapping into one of Dad’s favourites, The Chinese Library enhances its usual cuisine of contemporary Chinese cooking with the rustic profiles of The Chuan Pure Malt Whisky. On 19th to 21st June, tuck into the signature Brunch (HK$488 per guest) with inventive dim sum creations and an exclusive Welcome cocktail, Whisky Sour made with The Chuan Pure Malt Whisky.⁠
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A harmonious 5-glass wine pairing featuring the multi-layered complexity of The Chuan Pure Malt Whisky and Helan Mountain’s XIAOFENG Wines, can be enjoyed at HK$788 per guest. Custom-tailored pairings for four to six guests can be curated upon request. Available for a limited time from 19th June to 19th July, this pairing perfectly complements the nostalgic Icons of Flavour menu (HK$1,988 for two; HK$3,988 for four; HK$5,888 for six).

The Chinese Library每一道菜以精準內斂的方式呈現，無半點花巧炫技。菜單上工序最為繁複的佳餚之一，是珊瑚菊花豆腐。豆腐被細切成千縷幼絲，形態依然完整，入口柔軟而不散。⁠⁠這道菜能讓對話緩緩靜下，讓人靜心細嚐。歡迎訂座，來此共...
29/05/2026

The Chinese Library每一道菜以精準內斂的方式呈現，無半點花巧炫技。菜單上工序最為繁複的佳餚之一，是珊瑚菊花豆腐。豆腐被細切成千縷幼絲，形態依然完整，入口柔軟而不散。⁠
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這道菜能讓對話緩緩靜下，讓人靜心細嚐。歡迎訂座，來此共享晚餐，一週七日皆適宜。⁠
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Each plate at The Chinese Library is built with quiet precision rather than flourish. One of the most intricate preparations on the menu is the Chrysanthemum “Thousand Cut” silken tofu in chicken broth, where the tofu is sliced into fine strands that hold their shape without losing softness.⁠
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It is the kind of dish that settles conversations rather than interrupts them. Book your table and join us for dinner any day of the week.

「無限暢享點心早午餐」中，蜜汁叉燒腸粉是一道風味與外觀兼備的點心。⁠⁠腸粉外皮薄透，質感輕盈滑順，近乎無重，內餡隱隱浮現，帶來深邃鹹鮮的風味。上桌前，輕淋醬油，讓其緩緩滲入粉皮之間，又在邊緣匯聚。⁠⁠這是最後一步，讓腸粉皮稍為軟化，提升了叉...
28/05/2026

「無限暢享點心早午餐」中，蜜汁叉燒腸粉是一道風味與外觀兼備的點心。⁠
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腸粉外皮薄透，質感輕盈滑順，近乎無重，內餡隱隱浮現，帶來深邃鹹鮮的風味。上桌前，輕淋醬油，讓其緩緩滲入粉皮之間，又在邊緣匯聚。⁠
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這是最後一步，讓腸粉皮稍為軟化，提升了叉燒的甜香。風味直接且精準，質感更是層次分明，令人回味。⁠
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Made to be seen and eaten in the same moment on our Unlimited Dim Sum Brunch, the Barbecue pork cheung fun is prepared with a translucent finish that reveals the meat inside. The texture stays smooth and almost weightless, while the filling brings a deeper and more savoury bite. Just before serving, a light soy-based sauce is poured over, spreading across the rolls and pooling at the edges.⁠
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This final step softens the rice sheets slightly and lifts the sweetness of the barbecue pork. The result is straightforward, precise, and texturally clear.

The Chinese Library的饗宴被 .bear.hk 悄然收藏，也靜候知音前來探尋。昏黃燈影下，古典雅緻的氛圍悄然流淌。他在此細嚐了黑松露蝦餃的幽香，品味了25年陳皮花膠老鴨湯，感受湯色清亮，餘韻依然醇厚悠長。更有即席點燃的香草...
25/05/2026

The Chinese Library的饗宴被 .bear.hk 悄然收藏，也靜候知音前來探尋。

昏黃燈影下，古典雅緻的氛圍悄然流淌。他在此細嚐了黑松露蝦餃的幽香，品味了25年陳皮花膠老鴨湯，感受湯色清亮，餘韻依然醇厚悠長。更有即席點燃的香草混醬燒鴿。每一道佳餚，皆是精準與美學的從容交織。

若您在尋覓風味與格調皆臻頂峰之所，不妨親臨一席。有些體驗，一嚐難忘。

Step past the historic brick walls of Tai Kwun and into the world of The Chinese Library. This culinary journey, captured beautifully by .bear.hk, awaits you to come explore.

Beneath the warm, amber glow, a timelessly elegant ambiance unfolds. Enjoy the delicate fragrance of our Black Truffle Har Gau and experience the Double-boiled Duck Soup with Fish Maw and 25-year Aged Tangerine Peel—a brilliantly clear broth with a rich, deeply lingering finish. The table-side torched Roasted Pigeon with Homemade Sauce delights with a glaze as thin and crisp as glass, locking in exceptionally succulent flavours. Every plate is a masterful harmony of precision and artistry.

If you are seeking a dining experience where flavour and style achieve perfect harmony, we invite you to take a seat. Some experiences are simply unforgettable.

花椒鱈魚餃，將輕柔淡雅的麻香，細膩地藏於鱈魚餡中。沒有張揚的刺激，留下恰到好處的優雅餘韻。一口咬下，鮮、麻、香緩緩展開，盡顯巧思。⁠⁠佳餚於午市點心菜單呈獻，於中環大館靜候您前來細味。⁠⁠Steamed black cod dumpling...
20/05/2026

花椒鱈魚餃，將輕柔淡雅的麻香，細膩地藏於鱈魚餡中。沒有張揚的刺激，留下恰到好處的優雅餘韻。一口咬下，鮮、麻、香緩緩展開，盡顯巧思。⁠
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佳餚於午市點心菜單呈獻，於中環大館靜候您前來細味。⁠
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Steamed black cod dumplings with Sichuan pepper, where the heat sits lightly within the cod filling rather than on the surface. Free of any brash intensity, they leave behind a perfectly balanced, graceful finish. With every bite, the freshness, gentle numbing warmth, and fragrance slowly unfold.⁠
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Featured on our dim sum lunch menu. Join us in Central, inside the Old Police Headquarters at Tai Kwun.

18/05/2026

上菜前的最後幾個步驟往往最為講究。精準地掃上醬汁，再按需要點綴幾筆，絕非只為裝飾，溫度更要作最後確認。只因有這些堅持，才成就一道完整的佳餚。⁠
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在「百川珍味嚐味菜單」中，每道菜皆是需經過如此嚴謹的過程。賓客所品嚐到的，是充分掌控時間，一秒也不鬆懈的成果。⁠
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凡於5月22日至25日期間享用「百川珍味嚐味菜單」之賓客，均獲贈迎賓飲品一杯。歡迎透過bio的連結訂座。⁠
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The final moments before a dish leaves the kitchen are often the most exacting. Sauces are brushed in measured strokes, garnishes placed with intention rather than decoration, and temperature checked one last time before service. These details are not separate from the dish — they complete it.⁠
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In the Icons of Flavour menu, each plate reaches the table through this quiet, exacting process. What guests receive is the result of timing held to its final second.⁠
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A complimentary welcome drink will be offered to guests joining us for the Icons of Flavour Tasting Menu from May 22nd to 25th. Reserve via link on our bio.

週末，是相聚最好時光。我們的「無限暢享點心早午餐」，呈上一籠籠手工點心、當代美饌，以及專為分享而設的佳餚，包括和牛坑腩蒸陳村粉，尤其適合配熱茶同享，彼此一同細味。⁠⁠逢星期六、日及公眾假期，上午11時至下午3時半供應，另備有全素選項。立即訂...
13/05/2026

週末，是相聚最好時光。我們的「無限暢享點心早午餐」，呈上一籠籠手工點心、當代美饌，以及專為分享而設的佳餚，包括和牛坑腩蒸陳村粉，尤其適合配熱茶同享，彼此一同細味。⁠
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逢星期六、日及公眾假期，上午11時至下午3時半供應，另備有全素選項。立即訂座，與親朋摯友共享點心，笑語不斷。⁠
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Weekends call for a table worth gathering around. Our Unlimited Dim Sum Brunch brings baskets of handcrafted favourites, contemporary plates, and dishes made for sharing — including Steamed Chencun noodles with braised Wagyu beef brisket and chilli, best enjoyed with a warm cup of tea and good company.⁠
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Served every Saturday, Sunday, and Public Holiday from 11:00am to 3:30pm, with a vegetarian selection also available. Family, friends, conversation, and one more round of dim sum. Reserve your table today.

「百川珍味嚐味菜單」超越求新，回歸根本，講究處理食材之手法，火候之掌控，風味隨時間之變化。⁠⁠行政總廚李振龍師傅以此菜單，致敬The Chinese Library由2024年起連續3年於《黑珍珠餐廳指南》榮獲一鑽殊榮。每道菜皆是植根於回憶...
11/05/2026

「百川珍味嚐味菜單」超越求新，回歸根本，講究處理食材之手法，火候之掌控，風味隨時間之變化。⁠
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行政總廚李振龍師傅以此菜單，致敬The Chinese Library由2024年起連續3年於《黑珍珠餐廳指南》榮獲一鑽殊榮。每道菜皆是植根於回憶的匠心之作，一切精準製作。⁠
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共享菜單備有二人、四人及六人份，立即訂座。⁠
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Icons of Flavour looks beyond novelty and returns to the essentials: how ingredients are handled, how heat is managed, how flavour is layered over time. Chef Junno Li’s curated tasting menu celebrates The Chinese Library’s One Diamond honour in the Black Pearl Restaurant Guide for 3 consecutive years since 2024, through dishes rooted in memory and executed with precision. ⁠
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Sharing menus for two, four, and six are available. Book your table now.

The Chinese Library的菜單，是團隊齊心協力的成果。每一道佳餚，每一縷風味，均在廚房之中反覆雕琢，方臻至完美。⁠⁠於大館這座歷史建築中，賓客細嚐精緻點心與當代中菜，在感受傳統風味與現代技法的交融時，也從中領略行政總廚李振龍師...
06/05/2026

The Chinese Library的菜單，是團隊齊心協力的成果。每一道佳餚，每一縷風味，均在廚房之中反覆雕琢，方臻至完美。⁠
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於大館這座歷史建築中，賓客細嚐精緻點心與當代中菜，在感受傳統風味與現代技法的交融時，也從中領略行政總廚李振龍師傅的深厚底蘊。⁠
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Creating The Chinese Library’s menu is a collective effort: each recipe honed, each flavour refined through collaboration in the kitchen. Guests experience dim sum and contemporary Chinese cuisine that reflects both the richness of heritage and the discipline of modern technique under the direction of Chef Junno Li, all within Tai Kwun’s restored colonial architecture.

Address

Police Headquarters Block 01, Tai Kwun, 10 Hollywood Road, Central
Hong Kong

Opening Hours

Monday 12:00 - 15:00
18:00 - 00:00
Tuesday 12:00 - 15:00
18:00 - 00:00
Wednesday 12:00 - 15:00
18:00 - 00:00
Thursday 12:00 - 15:00
18:00 - 00:00
Friday 12:00 - 15:00
18:00 - 00:00
Saturday 11:00 - 15:30
18:00 - 00:00
Sunday 11:00 - 15:30
18:00 - 00:00

Telephone

+85228483088

Website

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