唐人館置地廣場 China Tang Landmark

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唐人館置地廣場 China Tang Landmark 行政總廚: 張嘉裕師傅
Executive Chef: Menex Cheung We will continuously enrich our collection to meet our guests' taste and elevate the dining experience.
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唐人館由鄧永鏘爵士構思及設計；於2013年選址‪中環標誌性建築—置地廣場開業；店內裝飾以中國傳統藝術為本，包括選用人手繪製及刺繡的牆紙、古典線裝書本、當代藝術作品等，濃厚的中國元素映入眼簾。

唐人館顧名思義，主打唐人偏愛的中國菜，菜式版圖遍及香港本地、北京和四川等地域，我們精挑細選各種優質食物，有本地新鮮食材，也不乏世界各地的獨特原材料，以唐人館廚師團隊匠心誠意的工藝炮製，烹調過程中理所當然的不加任何食物添加劑或味精，只有廚師團隊百分百的心意，務求食客於唐人館用餐不只是得到口腹之慾，更能以愉悅的心情離座。

傳統的中餐文化中，有佳餚則須配有美酒，唐人館酒窖網羅各國佳釀， 多元化的酒單令我們於2019年獲得由美國葡萄酒權威雜誌《葡萄酒鑒賞家》（Wine Spectator）所授予的最佳卓越獎（Best of Award of Excellence）；未來我們將會繼續豐富我們的酒窖去滿足所有唐人館的來賓。

The story of China Tang begins with Sir David Tang, a prominent art aficionado with an incredible flair for design. The first Hong Kong location at Landmark Atrium opened in 2013 and exudes an air of upscale sophistication and eccentric confidence inspired to the glamour of 1920s Shanghai. The interior stands out in both elegance and character, fusing chinoiserie and refined British colonial touches, through hand-embroidered wallpaper, antiques and eclectic objects d’art. Distilling centuries of history and tradition into a unique dining experience, our menu leverages the far-reaching culinary wisdom of China, with distinctive flavors from Canton, Beijing and Sichuan. Our team of highly experienced Chinese chefs craft delectable dishes with a zero-tolerance for food additives, and carefully source fresh local ingredients and a variety of unique and top quality produce from around the world. Ultimately, our culinary team’s mission is to indulge guests with culinary masterpieces, fulfilling them with the utmost happiness and satisfaction whenever they dine at China Tang. The traditional Chinese cuisine culture celebrates good eating, so a delicious meal has to be accompanied by the most suited wine. Our cellar stocks a wide range of premium labels from the world over and has received the “Best of Award of Excellence” by Wine Spectator 2019, for displaying a curated and diverse selection from multiple countries and wine-growing regions.

【香港唐人館十三週年：粵法共舞，港味同章】開業十三載，香港唐人館始終致力演繹極致餐飲美學。適逢十三週年這重要里程碑，我們以一場破格盛宴，致敬這座城市的味覺記憶。這場盛宴緣起於內地節目《一飯封神2》的同台切磋。兩位主廚在烹飪上默契非凡——香港...
12/11/2026

【香港唐人館十三週年：粵法共舞，港味同章】

開業十三載，香港唐人館始終致力演繹極致餐飲美學。適逢十三週年這重要里程碑，我們以一場破格盛宴，致敬這座城市的味覺記憶。

這場盛宴緣起於內地節目《一飯封神2》的同台切磋。兩位主廚在烹飪上默契非凡——香港唐人館行政總廚張嘉裕，與ÉBAUCHE主廚歐浩然。作為土生土長的香港人，他們懷有對香港味道的共同記憶，卻走上截然不同的廚藝之路：廚長深耕傳統粵式手法，爐火純青；歐主廚精研法式料理，細膩優雅。如今，他們將昔日的競技舞台，延伸至香港唐人館十三週年的慶典餐桌。

打破傳統四手「獨奏」與「合奏」並存的模式，全晚菜單零獨奏。每道菜皆由兩位主廚融合粵、法技藝共同創作，並以帝皇蟹、紅瓜子、鮑參翅肚與白松露等極致食材，重新昇華唐人館、ÉBAUCHE，以至《一飯封神》第二季中的經典之作，讓記憶與當下於餐桌上重逢。

只限一晚的週年味覺巔峰，誠邀您共同見證。

📅 日期：12月14日 (星期一)
🕖 時間：晚上 7:00
💎 價錢：HK$3,688 + 10% (包括三杯特選配酒) *兩位起訂
📌 備註：所有特殊菜單恕不接受更改。
📞 預訂及查詢：官網預訂 https://sevn.ly/xjnvYaaW。如有任何疑問，歡迎 WhatsApp 聯絡我們 +85255998129

China Tang Hong Kong 13th Anniversary: A Cantonese-French Duet, A Hong Kong Story

To celebrate its 13th anniversary, China Tang Hong Kong presents a one-night collaboration between Executive Chef Menex Cheung and Chef de Cuisine Antonio Au of ÉBAUCHE, who first cooked together on Chef of China 2.

Both Hong Kong-born, the chefs bring different strengths: traditional Cantonese mastery and refined French technique. Unlike conventional four-hands dinners, every dish is co-created, with no solos. Premium ingredients including king crab, abalone, sea cucumber, fish maw and white truffle and more reimagine signature dishes from China Tang, ÉBAUCHE and the show.

Limited Seats Available.

📅 Date: December 14 (Monday)
🕖 Time: 7:00 PM
💎 Price: HK$3,688 + 10% (Includes 3 glasses of w**e pairing) *Minimum 2 pax per booking
📌 Note: Kindly note that no modifications can be made to this special menu.
📞 Reservations: Book via https://sevn.ly/xjnvYaaW. For other inquiries, please WhatsApp us at +85255998129

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【私房鹹菜啫啫花膠煲】以「啫啫大魚頭」的經典技法，將傳統鑊氣帶到席前！主廚先以鮮豬油與泡椒炒香鹹菜，歷經三個月慢醃提味，調配出層次豐富的秘製混醬；厚潤養顏的花膠在滾燙砂煲中滋滋作響，上桌瞬間淋上一勺國酒茅台，酒香四溢，鑊氣撲鼻！Braise...
06/11/2026

【私房鹹菜啫啫花膠煲】

以「啫啫大魚頭」的經典技法，將傳統鑊氣帶到席前！主廚先以鮮豬油與泡椒炒香鹹菜，歷經三個月慢醃提味，調配出層次豐富的秘製混醬；厚潤養顏的花膠在滾燙砂煲中滋滋作響，上桌瞬間淋上一勺國酒茅台，酒香四溢，鑊氣撲鼻！

Braised Fish Maw, Housemade Pickled Vegetable, Ginger, Garlic, Scallion

Our Braised Fish Maw brings the heat directly to your table. Featuring housemade pickled vegetables aged for three months with fresh lard, cooked using traditional Cantonese sizzling claypot techniques, and finished with an aromatic splash of Moutai. A true sensory experience from the first sizzle to the last bite.

*圖片只供參考
*Photos are for references only.

#唐人館 #張嘉裕

街頭小食是香港人的集體回憶，盛載著最純粹的人情味與城市活力。延續【地道】系列的熱潮，唐人館行政總廚張嘉裕再次以精緻粵菜手藝，呈獻全新的「週末地道小食 3.0」。由 11 月 7 日起，從酥脆誘人的一口炸釀臭豆腐、香濃的混醬脆皮陳村粉，到熬足...
30/10/2026

街頭小食是香港人的集體回憶，盛載著最純粹的人情味與城市活力。

延續【地道】系列的熱潮，唐人館行政總廚張嘉裕再次以精緻粵菜手藝，呈獻全新的「週末地道小食 3.0」。由 11 月 7 日起，從酥脆誘人的一口炸釀臭豆腐、香濃的混醬脆皮陳村粉，到熬足火候的大檔魚蝦蟹（魚湯鮮蝦蟹粉雲吞麵），以及注入熱帶果香的走鬼雞蛋仔，經典風味與現代美學在此巧妙交織。

誠邀您蒞臨唐人館，在優雅氛圍中細味這份屬於香港的獨特印記。

Rediscover the Soul of Hong Kong Street Food with a Refined Twist.

Starting from November 7, Chef Menex Cheung elevates the city’s culinary heritage in the newly launched "Weekend Delights 3.0". From Deep-fried Stuffed Stinky Tofu to Passion Fruit Pineapple Egg Waffles, experience iconic street favorites reimagined through the lens of culinary craftsmanship.


#香港唐人館 #張嘉裕

秋冬日滋補佳餚 Winter Nourishing Delicacies行政總廚張嘉裕（）精選本地優質食材，以經典古法融匯細膩手藝，呈獻溫潤養生的秋冬滋味。焦點菜式包括焦香油潤的生曬本地臘味煲仔飯、清雅滋補的三十年老陳皮菊香花膠燴蛇羹，以及...
22/10/2026

秋冬日滋補佳餚 Winter Nourishing Delicacies

行政總廚張嘉裕（）精選本地優質食材，以經典古法融匯細膩手藝，呈獻溫潤養生的秋冬滋味。焦點菜式包括焦香油潤的生曬本地臘味煲仔飯、清雅滋補的三十年老陳皮菊香花膠燴蛇羹，以及濃郁暖胃的古法滋補新鮮羊腩煲（配山水響鈴及本地時蔬），傳統工藝與創新巧思完美交融，溫暖身心。

Executive Chef Menex Cheung celebrates the season with a nourishing autumn/winter menu, blending local produce with time-honoured techniques. Highlights include the fragrant Claypot Rice with Local Sun-Dried Cured Meats, the soothing Snake Broth with Fish Maw, 30-Year Aged Tangerine Peel & Chrysanthemum, and the hearty Traditional Braised Fresh Lamb Brisket paired with crispy bean curd rolls and local seasonal greens. A warm, refined taste of heritage and craftsmanship.

*此菜單由11月22日開始 This menu is available starting November 22
*圖片只供參考 Photos for reference only


#香港唐人館 #張嘉裕

金秋大閘蟹宴 🦀🦀THE HAIRY CRAB SEASON秋意漸濃，正是大閘蟹最豐腴之時。唐人館金秋大閘蟹宴10月19日起限時供應。行政總廚張嘉裕 精心炮製多款蟹粉美饌，從經典江蘇大閘蟹 — 清蒸 / 啤酒煮 / 三釀熟醉*，到創新演繹...
08/10/2026

金秋大閘蟹宴 🦀🦀
THE HAIRY CRAB SEASON

秋意漸濃，正是大閘蟹最豐腴之時。唐人館金秋大閘蟹宴10月19日起限時供應。

行政總廚張嘉裕 精心炮製多款蟹粉美饌，從經典江蘇大閘蟹 — 清蒸 / 啤酒煮 / 三釀熟醉*，到創新演繹的生拆蟹粉炒河蝦拌脆窩巴、三色蕃茄生拆蟹粉煮豆麵、生拆蟹粉豆腐花及當季松露生拆蟹粉煲仔飯等。

以時令入饌，盡顯蟹粉鮮香。即日起接受預約，與我們共賞金秋蟹宴！

*三釀熟醉工序繁複，需提前預訂
*圖片只供參考

Autumn has arrived, bringing the return of the season's most coveted delicacy. The Hairy Crab Season begins October 19 at China Tang.

Executive Chef Menex Cheung has crafted a selection of exquisite crab coral creations, from classic Jiangsu Hairy Crab – Steamed / Simmered with B**r / Triple-brewed Drunken Style* to innovative signatures such as Wok-fried River Shrimp with Crab Coral & Crispy Rice, Sweet Potato Noodles with Crab Coral & Tri-Color Tomatoes, Bean Curd Pudding with Crab Coral, and Casserole Rice with Crab Coral & Seasonal Truffle.

A limited-time autumn indulgence not to be missed. Reservations are now open.

*Advance order required for Marinated Hairy Crab with Triple-brewed Drunken Style
*Photos are for reference only.


#香港唐人館 #張嘉裕

艇家避風塘炒生拆鮮蟹鉗🦀🔥坊間避風塘的做法五花八門，但大多分為兩種：一種是提前把蒜茸炸好，待海鮮炸過後再加入一同炒製，好處是油份較少、口感較為清爽；另一種則是在炸海鮮時，將新鮮蒜茸一同下鍋炸，雖然吃起來感覺油份相對較多，但蒜香味更加濃郁，也...
30/09/2026

艇家避風塘炒生拆鮮蟹鉗🦀🔥

坊間避風塘的做法五花八門，但大多分為兩種：一種是提前把蒜茸炸好，待海鮮炸過後再加入一同炒製，好處是油份較少、口感較為清爽；另一種則是在炸海鮮時，將新鮮蒜茸一同下鍋炸，雖然吃起來感覺油份相對較多，但蒜香味更加濃郁，也是較為傳統的做法。

你又最喜歡哪一種作法呢？今晚就來品嚐最道地的港式風味吧！

Hand-cracked Crab Claw in Typhoon Shelter-style 🦀🔥

While there are many variations of Typhoon Shelter-style cooking, they mostly fall into two methods: One is to fry the minced garlic in advance and add it after the seafood is fried, which has the advantage of being less oily and feeling cleaner on the palate. The other is to fry fresh minced garlic together with the seafood; although it feels relatively richer in oil, the garlic aroma is much more intense, and this is also the more traditional approach.

Which style do you prefer? Come and savor the most authentic Hong Kong flavor tonight!

*圖片只供參考
*Photos are for references only.

#唐人館 #張嘉裕

荷香手撕鬍鬚雞蒸五常大米嚴選新鮮鬍鬚雞浸熟手撕起肉，將精華雞骨回鍋熬煮成濃郁雞湯，再以此高湯慢蒸頂級五常大米。撒上蔥花及淋上初榨花生油，讓每一粒米飯都吸飽極致雞香。Steamed Wuchang Rice with Hand-Shredde...
23/09/2026

荷香手撕鬍鬚雞蒸五常大米

嚴選新鮮鬍鬚雞浸熟手撕起肉，將精華雞骨回鍋熬煮成濃郁雞湯，再以此高湯慢蒸頂級五常大米。撒上蔥花及淋上初榨花生油，讓每一粒米飯都吸飽極致雞香。

Steamed Wuchang Rice with Hand-Shredded Beard Chicken in Lotus Leaf

We carefully select fresh Beard Chicken, poaching it to tender perfection before hand-shredding the meat. The chicken bones are simmered back into a concentrated broth, which is then used to slow-steam premium Wuchang rice. Finished with fresh scallions and a drizzle of cold-pressed peanut oil, every single grain of rice absorbs the rich, ultimate chicken flavor.

*圖片只供參考
*Photos are for references only.

#唐人館 #張嘉裕

一隻芒果布甸這不只是芒果布甸。整整一隻芒果的果肉，融入鮮榨芒果汁、牛奶、椰汁與忌廉，配搭魚膠片凝固成經典口感。千層蛋糕般的綿密質感，再加上荔枝爆珠帶來的驚喜果香層次，每一口都是熱帶風情。🥭✨Traditional Mango Pudding...
17/09/2026

一隻芒果布甸

這不只是芒果布甸。整整一隻芒果的果肉，融入鮮榨芒果汁、牛奶、椰汁與忌廉，配搭魚膠片凝固成經典口感。千層蛋糕般的綿密質感，再加上荔枝爆珠帶來的驚喜果香層次，每一口都是熱帶風情。🥭✨

Traditional Mango Pudding

This isn't just any mango pudding, it's one whole mango blended into creamy perfection. Made with fresh mango juice, milk, coconut milk, and cream, then set with gelatin, this classic dessert is taken to the next level with a mille crepe-like texture and lychee-flavored popping boba for an unexpected fruity twist. 🥭✨

*圖片只供參考
*Photos are for references only.

#唐人館 #張嘉裕

早前在《一飯封神2》節目裡令人垂涎的菜式，現在大家都能在香港唐人館親自品嚐到了！廚長 特別將節目中的精選代表作重現於「唐人館．一飯封神2」作品呈獻菜單中，讓每位美食愛好者都能一飽口福。從惹味濃郁的「蟹蟹 - 二十五年潮汕老菜脯啫啫帝王蟹腳...
11/09/2026

早前在《一飯封神2》節目裡令人垂涎的菜式，現在大家都能在香港唐人館親自品嚐到了！廚長 特別將節目中的精選代表作重現於「唐人館．一飯封神2」作品呈獻菜單中，讓每位美食愛好者都能一飽口福。

從惹味濃郁的「蟹蟹 - 二十五年潮汕老菜脯啫啫帝王蟹腳」、果香誘人的「三十五年老陳皮炸釀帝王蟹蓋飯」、香辣酥脆的「橋底避風塘香酥蝦」，到充滿故事的「廚長 - 炸彈」、經典港式「沙爹牛肉焗通粉配燶邊太陽蛋」，以及酸甜特別的「西紅柿雞蛋撻」，全方位滿足您的味蕾。快來親身感受這份極致美味吧！🔥

The show-stopping dishes that captivated audiences on The Divine Dish 2 are now available to experience at China Tang Hong Kong! Chef has masterfully recreated his signature creations in the "China Tang · The Divine Dish 2" menu, delivering an extraordinary culinary experience for all food lovers.

Embark on a culinary journey featuring the Braised King Crab Legs with Preserved Radish and Garlic Paste, Baked King Crab Shell Rice Stuffed with King Crab Meat, Onion, Bread Crumb, Aged Tangerine Peel, and the Crispy Prawn in Typhoon Shelter-style. Don’t miss "The Bomb (Beef Version)", the comforting Baked Macaroni with Satay Sauce accompanied with Pan-fried Japanese Egg, or the unique Baked Egg Custard Tart with Tomato Paste. Experience these television-famed flavors in person! 🔥

*圖片只供參考
*Photos are for references only.

#唐人館 #張嘉裕

潮汕沙茶撈起牛肉爽 Tossed Beef White Meat, Bean Sprouts, Chaoshan Shacha Sauce尋味潮汕，煥新演繹。✨ 嚴選頂級本地騸牯牛胸爽及滷牛腱絲，配以清爽芽菜與芫荽等，淋上潮汕沙茶醬即席撈起...
04/09/2026

潮汕沙茶撈起牛肉爽 Tossed Beef White Meat, Bean Sprouts, Chaoshan Shacha Sauce

尋味潮汕，煥新演繹。✨ 嚴選頂級本地騸牯牛胸爽及滷牛腱絲，配以清爽芽菜與芫荽等，淋上潮汕沙茶醬即席撈起，香氣四溢。

The ultimate Chaozhou classic with a refreshing twist. ✨ Premium local beef crisp, braised shank, and fresh herbs, brought together by the authentic Chaoshan Shacha sauce.

#唐人館 #張嘉裕

Address

Shop 411-413, 4/F, Landmark Atrium, 15 Queen's Road C
Hong Kong

Opening Hours

Monday 12:00 - 14:30
18:00 - 22:30
Tuesday 12:00 - 14:30
18:00 - 22:30
Wednesday 12:00 - 14:30
18:00 - 22:30
Thursday 12:00 - 22:30
Friday 12:00 - 14:30
18:00 - 22:30
Saturday 12:00 - 14:30
18:00 - 22:30
Sunday 12:00 - 14:30
18:00 - 22:30

Telephone

+85225222148

Website

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