Main Content

Dining

With its graceful colonnades and soaring, double-height ceiling, The Lobby has long been one of Hong Kong’s most sophisticated meeting spots. It has also been the setting for one of the city’s most beloved traditions: The Peninsula’s sumptuous Afternoon Tea service. Featuring an array of artfully created sweet and savoury dishes and accompanied by mellow strains of live jazz music, this ritual has enchanted both guests for many decades.

 

Throughout the day and evening, The Lobby also offers the refined, globally inspired menus of Chef Anton Ho – which include fresh salads and sandwiches, rice and pasta dishes, meat and seafood entrées, and delicious desserts. 

 

Dress Code:
Smart Casual for all guests – 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.

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

(On first come first serve basis)

*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
Smart Casual for all guests – 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

As Chef de Cuisine of The Lobby, Chef Ho devises menus that celebrate both time-honoured tradition and imaginative concepts. He brings to his role more than 20 years of culinary experience in prestigious restaurants throughout 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