After a transformative month-long renovation, Duddell’s, the One MICHELIN-starred Cantonese institution by JIA Group, welcomes guests back into a reimagined space by André Fu Studio, where Master Chef Chan Yau Leung presents a refreshed culinary program alongside a vibrant new cocktail collection by Beverage Manager Mario Calderone and an expanded two-floor experience designed for both heritage diners and a new generation of guests.
Two Floors, Two Experiences
3/F Duddell’s Main Dining Room 都爹利會館正廳
The 3/F remains the heart of Duddell’s MICHELIN-starred refined Cantonese experience, where guests can enjoy weekday lunch sets, dim sum, à la carte selections, and multi-tiered tasting menus in a refined dining room inspired by a 1920s art collector’s home. The Main Dining Room offers a classic, elegant setting for Cantonese gastronomy at its highest level.
Braised Hashima and Red Dates Stuffed with Pigeon
4/F The Upper Room at Duddell’s 都爹利樓上樓
The 4/F now becomes The Upper Room at Duddell’s, a newly renovated space that introduces a casual, all-day social experience, with an emphasis on all-day and night dim sum, heritage-inspired small plates, creative cocktails, and weekend brunch that can be enjoyed indoors or on the renowned outdoor terrace of The Upper Room at Duddell’s. The Upper Room offers a vibrant, lounge-like setting where guests can enjoy Duddell’s signatures and playful new creations from lunch through late night.
A Reimagined Art Collector’s Maison by André Fu
Duddell’s reopens as a reimagined art collector’s private maison, envisioned by internationally acclaimed designer André Fu. Drawing inspiration from Lingnan culture and the 1920s Diao Lou watchtowers of Guangdong – fortified multi-storey residences that blend Western architectural flourishes with traditional Chinese layouts – Fu’s duplex interior merges East and West with a modern Hong Kong sensibility.
The design captures the spirit of a private collector’s home, layered with craft and historical resonance. Chinoiserie-inspired pendants and hand-crafted stained-glass screens echo the architectural rhythm of Lingnan watchtowers, while a whimsical palette of pistachio green, mineral blue, and buttery yellow unfolds against classic terrazzo, stained oak, and soft stucco walls. The result is an environment that feels timeless yet contemporary – a space where heritage, art, and culinary craft meet in harmony.
3/F Duddell’s Main Dining Room Culinary Experience
Duddell’s 3/F reopening menu celebrates Cantonese culinary heritage, blending meticulous traditional craftsmanship with contemporary refinement. A signature highlight is the Sautéed Prawn with Chicken Essence (HK$498/person), which appears simple yet is rooted in an intricate process: whole chickens are slow-steamed into a rich, concentrated broth reminiscent of “chicken essence,” yielding just enough for three portions, and paired with plump Thai three-head prawns.
The Crispy Stuffed Crab Shell (HK$328/person) pays homage to a classic banquet favourite, with fresh crab meat sautéed with onions, shallots, milk, and butter before being encased in a crisp, golden shell. Another showcase of patience and skill is the Braised Australian 3-Head Abalone with Goose Palm (HK$698/person), where meaty abalone and gelatinous goose palm absorb the deep flavours of house-made abalone sauce, epitomizing the Cantonese belief that “slow work yields deep flavour.”
A perennial favourite, Duddell’s Crispy Fried Chicken (from HK$368 for half, HK$698 for whole), features locally raised Longjiang chicken marinated for ten hours, air-dried, and meticulously “hang-fried,” with hot oil poured over 300 times for perfectly crisp skin. Meanwhile, the Steamed Flower Crab with Chencun Noodles and Plum (MP) balances the natural sweetness of fresh crab with the gentle tartness of preserved plum and the silkiness of classic Guangdong flat noodles.
Soft Scrambled Egg with Prawn
Artisanal Cantonese Classics
Duddell’s presents an exclusive new collection of Artisanal Cantonese Classics, where traditional recipes are reimagined with modern techniques and luxury ingredients.
· Deep-fried Egg Custard with Scallop and Caviar (HK$288/4pcs) – A modern take on the traditional Chicken Giblet Egg Custard, featuring silky scallop mousse in a crisp golden shell, topped with briny caviar.
· Braised Hashima and Red Dates Stuffed with Pigeon (HK$888 per person) – Boneless pigeon stuffed with premium snow frog’s jelly, king red dates, and lotus seeds, slowly simmered for a nourishing and sustainable delicacy.
· Wok-Seared Crab Cake with Bird’s Nest and Egg White (HK$328/person) – Fresh crab and scallop layered with steamed egg white and premium bird’s nest, pan-seared for a crisp edge and tender centre.
· Fried Shredded Shrimp with Conpoy, Chinese Ham, Egg, and Bean Sprouts (HK$468) – An homage to a Cantonese classic “Stir-fried Shark Fin with Osmanthus”, showcasing masterful knife and wok skills to achieve a light, fluffy “osmanthus flower” texture.
Rare Specialties, Available by Pre-Order Only
Rounding out the à la carte menu is a series of rare, pre-ordered specialties that showcase Duddell’s ethos of honouring tradition while embracing innovation:
- Buddha Jumps Over the Wall (HK$4,388/pot) – The signature “authentic” version, available double-boiled or red-braised, featuring whole Yoshihama abalone (30 heads), sea cucumber, fish maw, and deer tendon.
- Duddell’s Buddha Jumps Over the Wall (HK$1,988/pot) – A refined interpretation using South African abalone (4 heads), sea cucumber, and soft-shell turtle, also offered in both double-boiled and red-braised styles.
- Bird’s Nest & Partridge Porridge with Yam (HK$3,188/pot) – A near-forgotten delicacy mimicking the texture of congee without rice, blending yam, sweet potato, minced partridge, and premium bird’s nest.
In addition to Duddell’s à la carte and chef’s recommendations, guests may also opt for a curated tasting menu experience, available in three tiers.
- The Tasting Menu (HK$1,588 +10% per guest for 8 courses) highlights seasonal signatures such as poached geoduck in fish rice broth, braised local fresh lobster, and crispy sea cucumber stuffed with shrimp paste, finishing with chilled mango sago cream and petit fours.
- The Premier Menu (HK$2,088 +10% per guest for 8 courses) offers an elevated journey with crispy stuffed crab shell, Duddell’s Peking Duck, and minced A4 Miyazaki Wagyu beef with thick egg noodles.
Verve
- The Grand Menu (HK$3,888 +10% per guest for 8 courses) is a lavish celebration featuring braised whole Yoshihama abalone, seared crab cake with bird’s nest, and Duddell’s signature crispy fried chicken, concluding with a double-boiled imperial bird’s nest dessert. All menus can be paired with a classic or signature five-glass wine pairing for a complete MICHELIN-starred experience.
3/F & 4/F Duddell’s Executive, Business & Premier Lunch Sets
Duddell’s presents three new elegant lunch experiences, shared across both floors, showcasing its MICHELIN-starred Cantonese cuisine.
- The valued Executive Lunch (HK$488 +10%; HK$588 +10% with one glass of wine or Saicho sparkling tea per guest) features dim sum, classic daily soup, sautéed scallop with X.O. sauce, braised Chinese cabbage with abalone sauce, fried Wuchang rice with fresh crab and conpoy, and a signature dessert, with the option to add crispy local beef brisket (+HK$138).
- The Business Lunch (HK$738 +10%; HK$838 +10% with one glass of wine or Saicho sparkling tea per guest) elevates the experience with dim sum and barbecued bites, fish maw and seafood broth, sautéed lobster, poached vegetables, steamed rice with whole abalone, and Duddell’s dessert selection, plus optional crispy local beef brisket (+HK$138).
- For ultimate indulgence, the Premier Lunch (HK$1,138 +10%; HK$1,238 +10% with one glass of wine or Saicho sparkling tea per guest) showcases dim sum and barbecued bites, double-boiled silky fowl soup with Japanese sea cucumber, 20-year Huadiao garoupa steamed egg, pan-fried A4 Miyazaki Wagyu beef (+HK$298), braised vegetables with fresh crab, fried Wuchang rice with lobster and scallop, and dessert.
4/F The Upper Room Menu Highlights
The Upper Room at Duddell’s brings a casual yet artful expression of Cantonese dining, with a menu of heritage-inspired small plates, dim sum, and contemporary Cantonese dishes designed for all-day enjoyment. Guests can begin with playful bites such as pan-fried buns (HK$108/3pcs) with black pepper A4 Wagyu beef, roasted goose pies (HK$98/2pcs) with plum sauce, and deep-fried shrimp spring rolls (HK$68/3pcs) with chives, or opt for lighter options like the typhoon shelter-style vegetable platter (HK$138) of fresh mushrooms, eggplant, and okra.
For heartier dishes, The Upper Room offers spicy mala beef shank (HK$138) with Sichuan peppercorn, Duddell’s XO sauce stir-fry (HK$198) with pork collar, cashew, chives, and dried shrimp, deep-fried squid with spiced salt (HK$228), and claypot comforts like sautéed chicken with black beans (HK$258) and dried shallots, or satay beef with vermicelli noodles (HK$288). Larger sharing plates include the fresh fish fillet (HK$368) with sweet corn sauce, a nostalgic nod to traditional Cantonese banquets. To end on a sweet note, desserts range from silky almond cream (HK$58) with egg white to seasonal fruit jelly (HK$48).
