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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.

 

The Peninsula Hong Kong is committed to the highest levels of hygiene, safety and security for our guests. In light of the latest Government regulations and in an effort to protect the health and safety of both our guests and staff members, all guests are required to check-in using the LeaveHomeSafe App, provide proof of receiving the third COVID-19 vaccine dose or the second dose (received within six months), vaccination medical exemption certificate, or recovery record upon entry to the hotel, restaurants and facilities. Each table can seat up to eight guests.

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:

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

6:00 pm - 10:30 pm (Fridays to Saturdays)

Dress Code
Smart casualwear is permitted, however, exercise attire (including vests or exercise pants) or footwear for the beach (including flip-flops, beach sandals or plastic footwear of any sort) is not allowed when dining at the restaurant.

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.

Suzy Q Burger at the lobby at the Peninsula Hong Kong

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