[2025 Hong Kong Restaurant] Travel Guide for The Chinese Library (Updated May)

One of the best Beijing Duck in Hong Kong! The Chinese library is a traditional Chinese restaurant located in the heart of Hong Kong central, to the old prison building, Tai Kwun. The restaurant offer a selection of traditional food from mainland, including a super flavourful roasted duck which really blowed our mind. The atmosphere is very chick, with aristocratic vibes, good service and a beautiful hospitality. We went to enjoy my wife birthday. We received a warm welcome, delicious dishes and even a photo memorial printed photo provided from the service team. They really made our day! It was a great culinary journey into the Asian flavour. I highly recommend. #Restaurant #Pekinduck #culinaryescape Address - Block 01, Tai Kwun, Police Headquarters, 10 Hollywood Rd, Central, Hong Kong Ambiance/Facilities - Traditional Chinese restaurant Highlights - Pekin Duck Avg. Price per Person - 800 hkd Rating - Outstanding

The Chinese Library is a restaurant situated in Hong Kong Central station . The building is called Tai Kwun. It’s one of the best restaurants where you can have the authentic Beijing duck with an excellent taste and beautiful vibes ! A must to try if you travel to Hong Kong and you look for a culinary Asian experience. The wine selection is also excellent with multiple choices. Address - Block 01, Tai Kwun, Police Headquarters, 10 Hollywood Rd, Central, Hong Kong Ambiance/Facilities - Chinese restaurant Highlights - Beijing Duck Avg. Price per Person - 800$ Rating - ⭐️⭐️⭐️⭐️⭐️

𓈃 𓈃 𓈃 The Chinese library in Tai Kwun specializes in high-quality Chinese cuisine and modern Chinese dim sum. Recently, they launched the "120-minute all-you-can-eat dim sum" ($488/pp) on weekends and public holidays. Moreover, during the Sunday Brunch period (13:30-14:30), there will be magicians performing interactive shows with guests! The ultimate visual and taste enjoyment. 𓂁All-you-can-eat appetizer: 𓂁𓂁Leeks mixed with fresh bamboo shoots·Spicy vegetarian shredded chicken·Sauced radish·Thai white jade fungus·Green tea sauce pig's trotter jelly The appetizer is served on a five-grid imperial enamel plate, and looks as exquisite as a delicacy from the imperial kitchen. I especially recommend their spicy vegetarian shredded chicken. Although it is vegetarian, it has a strong spicy aroma and tastes like real chicken. The sour and spicy Thai white jade fungus is so appetizing that you will want to have another order! 𓂁All-you-can-eat snacks: 𓂁𓂁Pepper Chicken Soup Dumplings Beware the scalding alarm! The chicken soup is sweet and slightly spicy, and the soup overflows as soon as you take a bite. It’s delicious! 𓂁𓂁Matsutake mushroom buns The hot buns are soft and the matsutake filling is fragrant! 𓂁𓂁Glutinous rice rolls with dried scallions When the fresh and fragrant scallops are intertwined with green onions, the flavor is doubled. The glutinous rice is steamed until it is soft and sticky, with distinct grains and rich taste. 𓂁𓂁Fried rice rolls with XO sauce Full of wok flavor! The slightly spicy XO sauce makes the smooth rice rolls more salty and delicious. 𓂁𓂁Black Truffle Shrimp Dumplings The truffle aroma is fragrant, and the big, chewy shrimp meat makes the flavor stand out! Other dim sum items include crystal shrimp dumplings, honey barbecue pork buns, black garlic siomai, chive minced pork sausage, crab-like cod dumplings, black truffle vegetarian vegetable cakes, porcini soup dumplings, black pepper wagyu beef pastry, bonito flower radish cake, vegetarian vermicelli, emerald radish and fresh shrimp dumplings, truffle and mountain delicacy tofu skin rolls, etc. 𓂁 Share: 𓂁𓂁 Chicken popcorn snow bird's nest soup·Gucheng bacon fried rice The tender and smooth chicken pieces paired with precious snow bird’s nest are both nourishing and warming to the body. The bacon fried rice is salty and tasty, with a strong wok flavor. 𓂁 Dessert platter: 𓂁𓂁Jasmine tea jelly, purple potato balls with liquid filling, blue ice powder with coconut milk A beautiful dessert platter worth checking out! The blue ice powder is crystal clear, the purple potato balls are chewy and sweet, and the jasmine tea jelly leaves a lingering fragrance in your mouth. It is both attractive in appearance and solid in quality. The Chinese Library has a magnificent interior and an outdoor terrace with a panoramic view of the entire Tai Kwun. The overall design incorporates Chinese classics into Western elegance. Just like their dim sum delicacies, they retain the traditional taste and present it with novel presentation, which is ingenious. It is truly a unique experience to enjoy delicious food in this century-old historic site. 𓈃 𓈃 𓈃 📍1/F, Tower 1, Tai Kwun, 10 Hollywood Road, Central

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.

Nestled in the heart of Tai Kwun, Hong Kong's heritage and arts center, The Chinese Library offers a dining experience that is both a tribute to the city's rich culinary history and a celebration of its modern sophistication. With its colonial-style interiors, high ceilings, and warm ambiance, the restaurant provides a setting that feels both grand and intimate—an ideal backdrop for a refined dinner centered around their thoughtfully curated tasting menu. The Tasting Menu The Chinese Library’s tasting menu is a gastronomic journey through the diverse culinary traditions of China, with dishes drawing inspiration from Cantonese, Sichuanese, and Shanghainese cuisines. Each course is crafted with a focus on authenticity, balanced flavors, and innovative presentation. The experience often begins with a light and refreshing starter, such as marinated jellyfish with aged black vinegar or a delicately plated trio of dim sum. The dumplings, with their translucent skins and flavorful fillings, showcase the chef’s mastery of texture and finesse. A standout from the opening course is the crispy prawn toast with sesame, elevated by a bold, tangy dipping sauce that balances richness with zest. The Main Courses As the menu progresses, the flavors deepen and evolve. A highlight of the tasting menu is the Wok-fried King Prawns with Sichuan Peppercorns, which strikes a perfect harmony between the numbing heat of Sichuan spices and the natural sweetness of the prawns. Another notable dish is the Braised Wagyu Beef Cheek, slow-cooked to perfection in a rich, aromatic soy-based sauce with hints of star anise. The beef practically melts in your mouth, leaving a lingering warmth of spice and umami. For seafood enthusiasts, the Steamed Grouper Fillet with Ginger and Spring Onion is a revelation. The fish is impossibly tender, complemented by the light, fragrant sauce that showcases the simplicity and purity of Cantonese cooking. Vegetarian diners aren’t left behind either, with standout options like wok-tossed wild mushrooms with truffle oil—an earthy, indulgent treat. Rice and Noodles No Chinese feast is complete without a comforting rice or noodle dish, and the tasting menu delivers. The Golden Fried Rice with dried scallop, egg, and Chinese sausage is a symphony of textures and flavors, each grain perfectly separated and imbued with wok hei (the coveted "breath of the wok"). Alternatively, the hand-pulled noodles with braised abalone are a luxurious nod to the restaurant’s commitment to fine dining. Dessert The meal concludes with a beautifully plated Chilled Mango Sago with Pomelo, a refreshing and sweet end to the journey. For a more adventurous palate, the black sesame dumplings in ginger soup offer a warm, spicy-sweet contrast that lingers long after the final sip. Service and Atmosphere The service is impeccable, with staff who are attentive without being intrusive, always ready to explain the origins and nuances of each dish. The ambiance, a blend of heritage elegance and contemporary chic, is enhanced by subtle lighting and tasteful decor that invites diners to linger and savor the experience. Final T#thingstodo#dinnerhk houghts The Chinese Library’s tasting menu is more than just a meal; it’s a curated exploration of China’s regional cuisines, presented with artistry and reverence. For a solo traveler seeking an indulgent evening, a romantic dinner date, or a group celebration, this restaurant stands out as a must-visit destination in Hong Kong.

The restaurant is located in the grand hall full of historical and cultural atmosphere, the decoration is noble and elegant 😆 very spacious seating environment and comfortable 😌 Perfect for celebrating birthdays with family🎂 ✔️ Onion and oil crispy skin chicken The crust is crispy and the flesh is smooth, served with classic onion oil. The combination is not special but superb! However, the portion is relatively small, it doesn't seem like there is half a piece😂 ✔️ Chen vinegar sweet and sour pork The premium version of sweet and sour pork, the presentation is very attractive! The sweet and sour sauce is covered on the surface of the sweet and sour pork, the fried flour is thin enough, and you can eat fresh pork, the only drawback is that the meat is lean, if it is a little more fat is perfect👻 ✔️ Palace Char Siu with Crispy Ice Barbecue The proportion of semi-fat and lean char siu is just right 👍🏻 Using New Zealand Manuka Honey, the crust is charred and fragrant. ✔️ Stone Pot Onion Goose Liver Wagyu Beef Fried Rice The rice is fried with distinct grains, the goose liver and beef are cut into pieces, the portion is larger, and you can taste the aroma of the bag in every bite. In addition, the heat of the stone pot helps keep warm, and there are still rice crumbs at the bottom. The rice is covered with fragrant wood fish fillets, it's so good😆 🥰 中文图书馆 (Central) 📍1/F, Block 1, Tai Kwun, 10 Hollywood Road, Central 📌 7 minutes walk from Hong Kong Station Exit C #Central #Tai Kwan