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Stylishly outfitted in rich leather and marble, One MICHELIN Starred restaurant Beefbar brings the award-winning steakhouse chain from Monte Carlo to the heart of Central. We focus on delivering premium beef and made-to-order seafood carpaccio, ceviche and tartare to diner who may in love with an unparalleled menu of quality ingredients sourced from the US, Canada, Australia, Japan and Europe.
EXECUTIVE CHEF – CHEF IVAN CHANWith over 26 years of culinary experience and broad knowledge on meat, seafood and beyond
LATEST PROMOTIONS
AWARD AND TITLE
One MICHELIN Starred restaurant (2017 – 2025)
ADDRESS
2/F, Club Lusitano, 16 Ice House Street, Central
RESERVATION
PHONE NUMBER
OPENING HOURS
Monday – Saturday
Lunch: 12:00–14:30
Dinner: 18:30–22:30
*Closed on Sunday
MENU
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Offering a robust, meat-centric menu backed by a speakeasy era-inspired bar program, the aptly named Prohibition Grill House & Cocktail Bar is an elegant American-style steakhouse set in the Hong Kong Ocean Park Marriott Hotel. Boasting a warm and buzzy atmosphere with burgundy banquettes and hanging chandeliers, the restaurant evokes the opulence and grandeur of the Jazz Age, with an all-American menu executed by Chef Ivan Chan. Bring an appetite for hearty dishes including homemade pastrami, lobster bisque, cured seafood, burgers, grill & rotisserie items and decadent desserts.
LATEST PROMOTIONS
ADDRESS
G/F (Portion C) at Club Wing, Hong Kong Ocean Park Marriott Hotel, Ocean Park, 180 Wong Chuk Hang Road, Wong Chuk Hang
RESERVATION
PHONE NUMBER
OPENING HOURS
Monday to Sunday & Public Holidays
Lunch: 12:00 – 14:30 (Last order: 14:30)
Dinner: 18:00 – 22:00 (Last order: 22:00)
Lounge: 12:00 – 14:30 (Last order: 14:30) & 18:00 – 22:00 (Last order: 22:00)
MENU
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Awarded as Asia’s No.1 Pizzeria, CIAK, now moved into Prohibition Grill House & Cocktail Bar set in the Hong Kong Ocean Park Marriott Hotel, serves honest, comforting and top quality food in a homely and vibrant environment featuring delectable Italian dishes. CIAK aims to bring the enjoyment of Italian food essence, pamper diners with homemade pastas, natural pizzas and our warm service in a relax environment.
EXECUTIVE CHEF – Edmund LiA devoted student of the culinary arts, Chef Li harbors a deep appreciation for different cuisines and cultures, and is well-regarded in the industry for his humble attitude and strong work ethic. Having amassed extensive experience across fine dining, casual cafes and banquet catering, Chef Li believes that the key to success is having an open-minded attitude and a continued willingness to learn.
ADDRESS
G/F (Portion C) at Club Wing, Hong Kong Ocean Park Marriott Hotel, Ocean Park, 180 Wong Chuk Hang Road, Wong Chuk Hang
(At Prohibition Grill house & Cocktail bar)
PHONE NUMBER
OPENING HOURS
Monday to Sunday & Public Holidays
Lunch: 12:00 – 14:30 (Last order: 14:30)
Dinner: 18:00 – 22:00 (Last order: 22:00)
Lounge: 12:00 – 14:30 (Last order: 14:30) & 18:00 – 22:00 (Last order: 22:00)
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SẾP is a great addition to the bustling Central area, exquisite Indochine Vietnamese dishes of SẾP infused French style and the essence of major cities in Vietnam. This contemporary Indochine Vietnamese restaurant with the wood-fire concept is helmed by Executive Chef DoBee Lam, a multi-talented Hong Kong Chef with over 25 years of experience in the Food & Beverage industry. The Vietnamese word SẾP originated from the French word “Chef”, which means “Boss” or “Chef”. Chef Dobee aims to bring in a brand new dining experience to Hong Kong diners, he hopes his guests can enjoy the unique comfort food at SẾP – “SENSE like a Chef and EAT like a Boss”.
EXECUTIVE CHEF, SẾP – DOBEE LAMDobee, a multi-talented Chef, makes full use of his strong artistic sense and knowledge gained from his Arts and Culinary Education, had been heavily involved in the making of SẾP in every aspect including the naming of this new addition…
ADDRESS
19/F, H Code, 45 Pottinger Street, Central, Hong Kong
RESERVATION
PHONE NUMBER
OPENING HOURS
Mon to Fri: 12:00pm – 2:00pm , 5:30pm – 11:00pm
Sat: 5:30pm – 11:00pm
Sunday Closed
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Serving as the flagship Cantonese restaurant, Canton Bistro draws inspiration from the diverse food traditions from across the Guangdong region, specializing in dishes from the city of Shunde within the Hong Kong Ocean Park Marriott Hotel. Basking in a lively and convivial open kitchen environment, diners can tuck into a variety of regional culinary gems and refined classics, from dim sum to stir-fries and the kitchen’s specialty, fresh water fish.
EXECUTIVE CHEF – CHEF CHOW FU YAPChef Chow Fu Yap begins his career in hospitality after graduation. In the blink of an eye, Chef Chow Fu Yap has gained more than ten years of experience, worked in many Chinese cuisine restaurants and held different positions, thus garnered a thorough understanding of all kitchen operations.
LATEST PROMOTIONS
ADDRESS
G/F, (Portion B) at Club Wing, Hong Kong Ocean Park Marriott Hotel, 180 Wong Chuk Hang Road, Aberdeen, Hong Kong
RESERVATION
PHONE NUMBER
OPENING HOURS
Monday to Sunday & Public Holidays
Lunch : 12:00 – 14:30
Dinner : 17:30 – 22:30
MENU
TAKEAWAY
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WEBSITE
“Mosu”, named after the Korean pronunciation of cosmos, a flower that Chef Sung Anh remembers vividly from his childhood memories of a flower field near his childhood home. It inspired both the name he chose for his restaurant and his wish to bring rich sensory experiences to visitors.
The sophisticated taste of Seoul comes to Hong Kong with the arrival of Mosu Hong Kong.
A leading figure in the generation that is reinventing Korean cuisine through the imaginative use of seasonal ingredients, Chef Sung Anh creates a singular dining experience in a setting to match. Adjacent to the M+ Roof Garden, Mosu Hong Kong offers wrap-around views of the Hong Kong skyline, Victoria Harbour, and the lights of Kowloon.
EXECUTIVE CHEF – SUNG ANHBorn in Seoul, South Korea, Sung was raised on his grandmother’s cooking, which melded North Korean and Japanese traditions. Sung Anh began his career as a chef following his service in the US Army in Iraq and gained experience at several MICHELIN-starred restaurants, including The French Laundry, Benu, and Urasawa, before opening his own project, Mosu San Francisco in 2015.
ADDRESS
3/F, M+ Tower, West Kowloon Cultural District, 38 Museum Drive, Kowloon, Hong Kong
RESERVATION
PHONE NUMBER
OPENING HOURS
Closed on Monday
Tuesday – Wednesday
Dinner: 18:00 – 00:00 (Last seating: 20:15)
Thursday – Sunday
Lunch: 12:00 – 15:00 (Last Seating 13:30)
Dinner: 18:00 – 00:00 (Last Seating 20:15)
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“HANU” is derived from “Hanwoo,” meaning “Han beef.” Our mission is to deliver an exceptional dining experience centered around this premium ingredient. At HANU, we redefine traditional dining by showcasing the finest Korean beef and exquisite delicacies, crafting menus that celebrate the rich flavors and heritage of Korean cuisine.
Korean beef is renowned for its rarity and exceptional quality, with grades up to 1++, the pinnacle akin to prestigious A5 Wagyu. Our 1++ beef is distinguished by its tender, delicate texture and exquisite marbling, providing a sublime culinary experience with the perfect balance. At HANU, we are proud to serve the highest grade 1++ Korean beef, promising an unparalleled feast that embodies the essence of this premium ingredient.
ADDRESS
Shop 1 & 2, G/F, The Oakhill, 16 & 18 Wood Road, Wanchai, Hong Kong, Hong Kong
RESERVATION
PHONE NUMBER
OPENING HOURS
Monday – Saturday (Closed on Sunday)
11:30 – 15:00
17:30 – 22:00
MENU
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AKATSUKI Izakaya, led by Chef Stone, offers an affordable and vibrant Japanese izakaya experience with a variety of traditional home-style dishes, deep-fried specialties, and skewers, all complemented by a selection of sake and handcrafted Japanese beer. At AKATSUKI Izakaya, we are committed to providing you with an enjoyable and authentic Japanese izakaya experience.
ADDRESS
G/F, 1 Duddell Street, Central, Hong Kong
RESERVATION
PHONE NUMBER
OPENING HOURS
(Closed on Sunday)
Lunch
Monday – Friday
12:00 – 15:00 (Last Order 14:30)
Dinner
Monday – Thursday
17:00 – 23:00 (Last Order 22:30)
Friday – Saturday
17:00 – 00:00 (Last Order 23:30)
MENU
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