A virtual club in Hong Kong, where tradition has it that fortunes and reputations were made, yet Mandarin Grill is as evolutionary as any agile business.

Redesigned by Sir Terence Conran today we offer a gourmet theatre with an open kitchen and seating at our Crustacea Bar, exhibiting the skills of our oyster shucker and sashimi chef. Our flamboyant mixologist has created an original menu of 20 Bloody Marys and after dinner liqueur cocktails.

Our Chef de Cuisine, Martin Cahill, sources fresh produce with passion from the premier organic farms, boutique ranches and pristine waters of the world.

Having exposed windows hidden for decades the restaurant is bathed in light all day.

(Private dining is available for up to 12 guests.)