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The Chinese Library A collection of Chinese dishes with a contemporary touch from diverse culinary regions in Tai Kwun.
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今年萬聖節，與朋友一同出席變裝派對前，不妨先來一頓豐盛的晚宴。我們誠邀您前來品嚐當代中菜，更特別於10月31日限定推出應節甜品——南瓜凍糕。⁠⁠隨後誠邀您至The Dispensary的「小丑馬戲團之夜」，無限暢飲凱歌香檳，兼享兩款萬聖節限...
09/10/2026

今年萬聖節，與朋友一同出席變裝派對前，不妨先來一頓豐盛的晚宴。我們誠邀您前來品嚐當代中菜，更特別於10月31日限定推出應節甜品——南瓜凍糕。⁠
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隨後誠邀您至The Dispensary的「小丑馬戲團之夜」，無限暢飲凱歌香檳，兼享兩款萬聖節限定雞尾酒。活動晚上9時開始，讓您從第一道佳餚到第一杯美酒，盡享精彩。立即預約：https://sevn.ly/xTA97xzL⁠
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Before the costumes and cocktails, start your night with a feast. Join us this Halloween for contemporary Chinese cuisine at The Chinese Library, complete with our limited-edition Chilled Pumpkin Cake, created especially for 31 October.⁠
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Then head to The Dispensary for The Midnight Clown Circus Halloween Party, where free-flow Veuve Clicquot Ch*****ne and two Halloween cocktails await from 9pm. Reserve your spot: https://sevn.ly/xTA97xzL

一抹辛香，一抹柑橘，餘韻縈繞。The Ember Kumquat雞尾酒，以龍舌蘭酒及梅斯卡爾酒為基底，融入金桔明亮微酸的果香，再以中菜常見的花椒與八角，帶來輕柔的麻香辛辣，以及如甘草般獨特的芳香，為整杯雞尾酒添上餘香。⁠⁠誠邀您親臨The ...
08/10/2026

一抹辛香，一抹柑橘，餘韻縈繞。The Ember Kumquat雞尾酒，以龍舌蘭酒及梅斯卡爾酒為基底，融入金桔明亮微酸的果香，再以中菜常見的花椒與八角，帶來輕柔的麻香辛辣，以及如甘草般獨特的芳香，為整杯雞尾酒添上餘香。⁠
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誠邀您親臨The Chinese Library，體驗中式烹飪元素與調酒藝術的交融，尋覓您深愛的那一款。⁠
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A little heat, a little citrus, and an aromatic finish. The Ember Kumquat brings together tequila and mezcal with the bright, tart character of kumquat, while Sichuan pepper and star anise — familiar elements from Chinese cooking — bring a gentle tingling spice and distinctive liquorice-like fragrance to the glass.⁠
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Find your preferred spirit in this latest cocktail at The Chinese Library, where Chinese culinary elements meet the language of the cocktail.

一道招牌菜，需要時間細細醞釀。從選擇豬的部位，到以麥蘆卡蜂蜜添色，每個細節皆經反覆琢磨，務求每一片入口甜鹹交織，兼帶一絲燻香。這份始終如一的堅持，讓我們的「殿堂叉燒」，成為The Chinese Library深具代表性的風味。⁠⁠佳餚於主...
29/09/2026

一道招牌菜，需要時間細細醞釀。從選擇豬的部位，到以麥蘆卡蜂蜜添色，每個細節皆經反覆琢磨，務求每一片入口甜鹹交織，兼帶一絲燻香。這份始終如一的堅持，讓我們的「殿堂叉燒」，成為The Chinese Library深具代表性的風味。⁠
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佳餚於主餐牌及「百川珍味」嚐味菜單呈獻，菜單設有二人共享，或四至六人聚會的選項。⁠
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A signature dish earns its place over time. Every detail, from the cut of the pork loin to the lacquered Manuka honey glaze, has been carefully refined so each slice carries a delicate balance of sweetness, savoury depth and gentle char. It is this consistency that has made our BBQ Pork Loin glazed with New Zealand Manuka honey one of the defining flavours of The Chinese Library.⁠
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Enjoy it as part of our a la carte and Icons of Flavour tasting menu, available in experiences designed for two or for groups of four to six.

月圓之際，又是大家圍坐共聚，好好團圓的珍貴時光。⁠⁠不論身在香港，還是世界任何角落，我們祝願每一位賓客、朋友與團隊，中秋佳節有美饌與摯愛相伴，共度美好一刻。祝各位中秋節快樂！⁠⁠The full moon returns, bringing...
25/09/2026

月圓之際，又是大家圍坐共聚，好好團圓的珍貴時光。⁠
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不論身在香港，還是世界任何角落，我們祝願每一位賓客、朋友與團隊，中秋佳節有美饌與摯愛相伴，共度美好一刻。祝各位中秋節快樂！⁠
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The full moon returns, bringing with it one of the year’s most cherished occasions for gathering around the table.⁠
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From Hong Kong and beyond, we wish our guests, friends and teams a Mid-Autumn Festival filled with good food, warm company and time well spent together. Happy Mid-Autumn Festival!⁠
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#中秋節快樂

今年中秋，歡迎來享用120分鐘無間斷的饗宴，讓點心一籠接一籠，讓美味不斷延續。我們的「無限暢享點心早午餐」，提供無限量供應的前菜、手工點心，搭配多款主菜與分享佳餚，最後更有無數甜品，任您與親友盡情享用。更可加點紫薯月餅，一同喜迎佳節。如此美...
24/09/2026

今年中秋，歡迎來享用120分鐘無間斷的饗宴，讓點心一籠接一籠，讓美味不斷延續。我們的「無限暢享點心早午餐」，提供無限量供應的前菜、手工點心，搭配多款主菜與分享佳餚，最後更有無數甜品，任您與親友盡情享用。

更可加點紫薯月餅，一同喜迎佳節。如此美好的盛宴，於9月26日限定呈獻。敬請提前訂座，切勿錯過這場難忘的中秋慶祝。

This Mid-Autumn, make room for another basket and 120 minutes of pure enjoyment. Our Unlimited Dim Sum Brunch pairs unlimited appetisers and dim sum with a selection of mains and sharing dishes, ending with as much dessert as the table can manage.

The Baked Purple Yam Mooncake is available as an add-on, bringing a celebratory seasonal note to the feast on 26 September. Advanced reservations are highly recommended for this momentous occasion.

中秋佳節，團聚當然要有豐盛的佳餚。⁠⁠阿拉斯加帝王蟹肉燴雲絲豆腐，以濃郁的海鮮湯為底，匯聚鮮甜的帝王蟹肉、口感細緻的竹笙，以及柔嫩的雲絲豆腐，風味交織，自然成為當晚焦點。大家彼此分享，更添熱絡與溫馨。⁠⁠今年中秋，歡迎來到The Chine...
23/09/2026

中秋佳節，團聚當然要有豐盛的佳餚。⁠
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阿拉斯加帝王蟹肉燴雲絲豆腐，以濃郁的海鮮湯為底，匯聚鮮甜的帝王蟹肉、口感細緻的竹笙，以及柔嫩的雲絲豆腐，風味交織，自然成為當晚焦點。大家彼此分享，更添熱絡與溫馨。⁠
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今年中秋，歡迎來到The Chinese Library，細味這張秋季單點菜單的匠心之作。凡於9月25日及26日享用晚宴的賓客，可獲贈紫薯月餅，一起分享佳節的甜蜜。⁠
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Mid-Autumn is a good reason to put something generous in the middle of the table. Our Braised Alaskan King Crab Meat with Bamboo Fungus and Shredded Tofu is served in a rich seafood soup, bringing the sweetness of crab together with the delicate, porous texture of bamboo fungus and the soft chew of tofu. It is the sort of dish that naturally becomes part of the conversation as everyone reaches in for another spoonful.⁠
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Find it on our Autumn à la carte menu this Mid-Autumn Festival at The Chinese Library. Guests joining us for dinner on 25 and 26 September will also receive complimentary Baked Purple Yam Mooncakes.

愜意的週末早午餐，總是多點幾輪。先選幾款眾人皆愛的點心，再加幾道令人念念不忘的菜餚，彼此談笑分享，途中再添一籠，才是圓滿的一頓。⁠⁠我們的「週末無限暢享點心早午餐」，讓心頭好不斷呈至餐桌，讓您與家人摯友輕鬆分享。這個週末，不妨來享用一場悠長...
16/09/2026

愜意的週末早午餐，總是多點幾輪。先選幾款眾人皆愛的點心，再加幾道令人念念不忘的菜餚，彼此談笑分享，途中再添一籠，才是圓滿的一頓。⁠
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我們的「週末無限暢享點心早午餐」，讓心頭好不斷呈至餐桌，讓您與家人摯友輕鬆分享。這個週末，不妨來享用一場悠長的午宴，讓點心使聚會更添喜悅。⁠
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A proper weekend brunch should leave plenty of room for second orders. Start with the dim sum everyone agrees on, add a few dishes someone remembers from their last visit, then order another basket when the table is still talking.⁠
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With our Unlimited Dim Sum Weekend Brunch, favourites can keep returning to the table, making it easy to share a little of everything with family and friends. Join us this weekend for a longer lunch, more dim sum and another round whenever you fancy it.

一道佳餚，能同時集焦脆、酸香、辛料氣息於一身，總是令人愉悅。先將豬頸肉均勻裹上醬汁，燒至表面金黃香脆，最後以黑醋與特製香料點綴，讓豐腴的肉質增添鮮明層次。⁠⁠這道酥香黑醋松板肉，於秋季單點菜單呈獻。不妨中秋佳節到The Chinese Li...
14/09/2026

一道佳餚，能同時集焦脆、酸香、辛料氣息於一身，總是令人愉悅。先將豬頸肉均勻裹上醬汁，燒至表面金黃香脆，最後以黑醋與特製香料點綴，讓豐腴的肉質增添鮮明層次。⁠
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這道酥香黑醋松板肉，於秋季單點菜單呈獻。不妨中秋佳節到The Chinese Library，與家人摯友細味分享。⁠
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There is a certain pleasure in a dish that gives you crunch, acidity and spice in the same bite. Our Braised Pork Neck is coated until its surface turns crisp and lacquered, then finished with black vinegar and a savoury spice blend for a sharp, fragrant counterpoint to the richness of the pork.⁠
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Featured on our Autumn à la carte menu, it makes a fitting addition to a Mid-Autumn table shared with family and friends at The Chinese Library.

⁠⁠陳皮，是經時間醞釀而成的風味。這道甜品，糖漿以二十五年陳皮與老薑慢火熬至芬芳，為夏威夷果仁、豌豆酥帶來輕柔的甘香與暖意。一勺金桔柑橘雪葩，以明亮香氣喚醒味蕾，與豌豆酥的濃厚巧 妙對比，留下清新的餘韻。⁠⁠夏威夷果仁豌豆酥佐陳皮老薑糖漿...
10/09/2026

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陳皮，是經時間醞釀而成的風味。這道甜品，糖漿以二十五年陳皮與老薑慢火熬至芬芳，為夏威夷果仁、豌豆酥帶來輕柔的甘香與暖意。一勺金桔柑橘雪葩，以明亮香氣喚醒味蕾，與豌豆酥的濃厚巧 妙對比，留下清新的餘韻。⁠
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夏威夷果仁豌豆酥佐陳皮老薑糖漿．金桔柑橘雪葩，是「灶後故事」嚐味菜單的壓軸之作，由即日起至9月13日限定供應。⁠
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Aged tangerine peel has a way of changing with time. In this dessert, 25-year-aged tangerine peel is simmered with ginger into a fragrant syrup, bringing a gentle bitterness and warmth to the macadamia nut and chickpea pastry. A spoonful of calamansi-mandarin sorbet brings the citrus back into focus, leaving the palate clean after the richness of the pastry.⁠
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It is the final course of our Behind The Kitchen Doors tasting menu, available until 13 September.

⁠⁠新鮮雞樅菌的當造期，稍縱即逝。這款珍稀的菇菌，從雲南直送，以汽鍋雞的原理，與雞肉、花膠一同蒸煮。蒸氣循環，緩緩萃取出食材的天然精華。蒸煮完成後，再加入烏冬，讓麵條盡吸食材之鮮。⁠⁠這道新鮮雞樅菌花膠雞清湯烏冬，靈感源自雲南，僅是「灶後...
07/09/2026

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新鮮雞樅菌的當造期，稍縱即逝。這款珍稀的菇菌，從雲南直送，以汽鍋雞的原理，與雞肉、花膠一同蒸煮。蒸氣循環，緩緩萃取出食材的天然精華。蒸煮完成後，再加入烏冬，讓麵條盡吸食材之鮮。⁠
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這道新鮮雞樅菌花膠雞清湯烏冬，靈感源自雲南，僅是「灶後故事」嚐味菜單的一部份，由即日起至9月13日限定供應。⁠
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Fresh termite mushrooms do not stay in season for long. Sourced directly from Yunnan, these prized mushrooms are steamed with chicken and fish maw, following the principle of 'qiguo ji,' where circulating steam draws out the natural juices of the ingredients. Once the steaming is complete, udon is added to the collected juices so that the noodles take on the flavour of the mushrooms, chicken and fish maw without masking their character.⁠
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This Yunnan-inspired course is one of the stories behind Behind The Kitchen Doors, available until 13 September.

Address

Police Headquarters Block 01, Tai Kwun, 10 Hollywood Road, Central
Hong Kong

Opening Hours

Monday 12:00 - 15:00
18:00 - 00:00
Tuesday 12:00 - 15:00
18:00 - 00:00
Wednesday 12:00 - 15:00
18:00 - 00:00
Thursday 12:00 - 15:00
18:00 - 00:00
Friday 12:00 - 15:00
18:00 - 00:00
Saturday 11:00 - 15:30
18:00 - 00:00
Sunday 11:00 - 15:30
18:00 - 00:00

Telephone

+85228483088

Website

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