A must-try in Hong Kong
In 2025, the unveiling of the Black Pearl Restaurant Guide was undoubtedly a highly anticipated event for food lovers worldwide. In this highly anticipated list, The Chinese Library once again won the honor of one diamond, not only demonstrating its deep heritage and outstanding innovation in Chinese cuisine, but also adding a strong touch to Hong Kong, an international food capital. Behind this honor is the ultimate pursuit and unremitting exploration of Chinese culinary art by Chef Li Zhenlong and his team.
Since its establishment in 2018, the Black Pearl Restaurant Guide has established a high level of authority worldwide with its fair, just, and open review principles. The release of the list every year is a comprehensive review of the global catering industry, especially the recognition of the status of Chinese cuisine and its local cuisines on the international food culture stage. The jury is composed of catering experts from all over the world, who make comprehensive judgments based on the quality of the dishes, the elegance of the service environment, and the restaurant's performance in inheritance and innovation, ensuring the diversity and credibility of the list. The 2025 list undoubtedly proves once again the unique charm and irreplaceability of Chinese cuisine in global food culture, and The Chinese Library has successfully won the favor of the judges with its unique innovative methods.
For The Chinese Library, being on the Black Pearl Restaurant Guide again is not only a recognition of past efforts, but also a spur to continue exploring in the future. Executive Chef Li Zhenlong said emotionally in his acceptance speech: "Being on the Black Pearl Restaurant Guide again is of great significance to me and the entire team. This honor is not only a recognition of our hard work, but also an encouragement, reminding us to constantly break through ourselves and continue to explore the infinite possibilities of Chinese cuisine." Li's words reveal his infinite love and awe for Chinese culinary art, and also express his firm belief in future development: "In the future, we will continue to strive for excellence, and on the basis of promoting the essence of major Chinese cuisines, we will integrate more innovative elements to provide guests with a unique new Chinese dining experience. We hope that every guest who steps into The Chinese Library can feel the unique charm of Chinese cuisine and our enthusiasm here."
Walking into The Chinese Library is like stepping into a time tunnel full of historical charm and modern atmosphere. The design of the restaurant is inspired by the founder David Yeo's deep collection of Chinese recipe literature, and this unique cultural heritage is fully displayed in every corner of the restaurant. The green jade walls and antique wooden decorations complement each other, and the antique marble dining table quietly tells the story of time, creating a retro and elegant dining atmosphere. Here, every dish is not only a temptation to the taste buds, but also a cultural journey through time and space.
Chef Li Zhenlong is well versed in the essence of major Chinese cuisines, and he skillfully combines these traditional elements with modern creativity to reshape a series of refreshing classic Chinese dishes. For example, "Dragon Emperor in Pearl Armor" is a masterpiece of his fusion of Cantonese and Sichuan cooking techniques. Sea cucumber is the main ingredient, carefully selected and processed, paired with Sichuan's unique spicy seasoning, which not only retains the deliciousness of Cantonese cuisine, but also integrates the enthusiasm of Sichuan cuisine, with rich taste and endless aftertaste. The "Mixed Sauce Roasted Pigeon" is a bold innovation of traditional roasted pigeon by Chef Li. He uses a unique sauce to marinate the pigeon, then stews it slowly for eight hours, and finally roasts it slowly over low heat until the skin is crispy and the meat is tender, with a rich sauce aroma, and every bite is an ultimate temptation to the taste buds.
"Five-flavored Wagyu Ribs" is a profound interpretation of Chinese seasoning art by Chef Li. He skillfully blends the five flavors of sour, sweet, sweet, spicy, and salty, and perfectly presents them on the Wagyu ribs through carefully prepared sauces. This dish not only tests the chef's understanding and control of the ingredients, but also demonstrates his deep skills in seasoning. The Wagyu ribs are tender and juicy, and the rich flavor of the sauce complements each other, and every bite is an ultimate challenge and enjoyment to the taste.
In addition, "Smoked Peking Duck" is also a proud work of Chef Li. He borrowed the traditional production process of Peking duck, but innovated in the smoking process, making the duck skin more crispy and the meat more delicious. Paired with special sweet sauce and pancakes, every bite makes people feel like they are in the streets and alleys of Beijing, feeling the unique Beijing culture.
Every dish presented by Chef Li Zhenlong and his team at The Chinese Library is the ultimate pursuit and profound understanding of Chinese culinary art. They not only retain the essence of traditional Chinese cuisine, but also inject new vitality and possibilities into the Hong Kong catering industry through the integration of modern creativity. This time, The Chinese Library is on the Black Pearl Restaurant Guide again, which is not only a recognition of the team's efforts, but also once again confirms the important position of Hong Kong, China as an international food capital. Here, every diner can find their own taste memory and feel the unique charm and infinite possibilities of Chinese cuisine.