Hong Kong Afternoon Tea at The Lobby | The Peninsula Hong Kong

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Dining

There is nothing more iconic in Hong Kong than experiencing the acclaimed Peninsula Classic Afternoon Tea. Served daily in The Lobby, which has long been recognised as one of the most elegant meeting places in Hong Kong, this revered tradition is accompanied by The Lobby Strings, playing live daily. An à la carte menu showcasing authentic Continental and Southeast Asian delights is served throughout the day.

 

Dress Code:
Smart casual. Please refrain from wearing sports attire (including vests, exercise pants and sports leggings) or beachwear (including flip-flops, beach sandals and plastic footwear). Knee-length shorts, jeans, t-shirts and sneakers are acceptable during lunch and afternoon tea periods. Sleeved shirts are required for gentlemen.

Cuisine Type

International All Day Dining

Location

G/F

Hours

Breakfast:

7:00 am - 11:00 am

Lunch:

11:30 am - 2:30 pm

Tea*:

2:00 pm - 6:00 pm

*A minimum charge of $350 applies to each guest

Dinner:

6:30 pm - 10:00 pm (Sundays to Thursdays)

6:30 pm - 10:30 pm (Fridays to Saturdays)

Dress Code
Please refrain from wearing sports attire (including vests, exercise pants and sports leggings) or beachwear (including flip-flops, beach sandals and plastic footwear). Knee-length shorts, jeans, t-shirts and sneakers are acceptable during lunch and afternoon tea periods. Sleeved tops are required for gentlemen.

Smart Casual

Enquiries
By clicking "Book A Table" you will be directed to an external website that is not operated or managed by The Peninsula.

Meet The Chef Anton Ho

The Peninsula Hong Kong is delighted to welcome Anton Ho back to The Peninsula family as Chef de Cuisine of The Lobby, after a hiatus of more than 16 years – a period during which Chef Ho gained a wealth of experience working in other prestigious restaurants in both Hong Kong and Macau.

I look forward to creating beautiful dishes that showcase local ingredients, delight hotel guests, and support the Hong Kong community.
Read The Interview