4-min walk from Exit D1, Central MTR Station continue reading
All Branches (2)
With two Michelin stars, Duddell’s has emerged as Hong Kong’s premier Chinese fine-dining restaurant. With prawns 'two ways', delicious duck and more, this is the perfect place to come for a special occasion. continue reading
Awards and Titles
Michelin 1 Starred Restaurant (2018-23), Michelin 2 Starred Restaurant (2015-2017)
Opening Hours
12:00 - 15:00
18:00 - 23:00
Mon - Sat
12:00 - 15:00
18:00 - 23:00
12:00 - 15:00
18:00 - 22:00
Payment Methods
Visa Master Cash AE UnionPay
Number of Seats
Other Info
Alcoholic Drinks
Eco-Friendly Details
Phone Reservation
10% Service Charge
Outdoor Seating
Sustainable Seafood
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Fried Beef Cube, Wasabi Soy Sauce Braised King Prawn with Crab Coral Crispy Salted Chicken Steamed Mushrooms Dumpling with Black Truffle Baked Abalone Puff with Chicken
Review (99)
Level5 2023-05-01
It was 2018 when I last visited, and this restaurant continues to win the prestigious Michelin award since its opening. Located on Shanghai Tang Mansion in Duddell Street, it has two floors, with the main dining area on the 3/F, where we are seated.The restaurant has a nice cozy ambience, with comfortable sofa seats on the window side, smart use of brass frames on the window to allow the natural light to come in while creating a contemporary vibe. The western setting creates an interesting contrast with the authentic Cantonese cuisine. Ordering a bottle of Ministry of Clouds Tasmania Chardonnay 2019 ($920) to go with my dinner on the night, we started with Duddell’s Appetiser Selection ($168 per person), picking Honey-Glazed Barbequed Pork, Crispy Pork Belly, and Marinated Jellyfish with Cucumber and Vinegar. The crispy pork belly is very good, with a thin layer of crispy skin and well-marinated pork belly underneath. The best though is the barbequed pork, and I would rate it as one of the best in town, with very soft and juicy texture, marinated perfectly, glazed beautifully on the surface with a slight char but not excessive. On the other hand, the jellyfish was a bit disappointing, with the vinegar not really seeped through making them bland and tasteless, and the cucumber also has the same problem. Perhaps not having sufficient time to marinate?For the soup, I have picked Minced Fish Broth with Fish Maw ($298) while my wife has Double-Boiled Chicken Soup with South African Abalone, Wolfberry and Yam ($388). My soup has a nice fragrance from the mandarin peel, but is under-seasoned. While I think perhaps the chef wants to highlight the delicate sweetness of the fish meat, with the fish maw already not having much taste on its own, the soup overall does not have enough flavour. Fortunately, the chicken soup helps to rescue some marks, as my wife love it very much. There are a few chef’s recommendations we have ordered, including Steamed Garoupa with Egg White and 20 Years Huadiao ($298 per person). The fillet of the fresh garoupa is steamed to perfection, fully cooked yet still soft and tender, with some chopped spring onion to add to fragrance and some gold foils to decorate. The wonders also come from the egg white, silky smooth with the right proportion of milk and supreme broth added, very tasty and delicious. The finishing touch of the huadiao sauce enhanced with amazing aromas. Very good and definitely worth trying out. Another recommendation is Deep-Fried Crab Shell stuffed with Fresh Crab Meat with Hokkaido Milk ($278 per person). Served on a nice crab-shaped holder, the nice golden-brown crust already starts my mouth watering. The stuffing was great in taste, with the onion adding a sweetness to the crab meat, and the clever splash of milk bringing forward the flavours further. A slight criticism is that the crab shell is a bit cool down, which I believe is because they are only served after we finished the prior dish. Otherwise, the overall taste will be even better. The Braised Bean Curd with Shrimp Roe and Bamboo Pith ($248) might seem an ordinary dish, but doing it right still requires a lot of skills. The bean curds have absorbed the flavours from the sauce, added with plenty of shrimp roe to enhance the umami note. The bamboo pith has been cooked well, with a clean taste and also taking the flavours from the sauce. The mushroom and choi sum are equally good too. For dessert, I picked Baked Sago Pudding with Chestnut Paste ($68) while my wife has Mixed Bean Sweet Soup ($68). The sago pudding is very good, freshly baked and steaming hot, with the chestnut paste rich in flavours. Even though a bit too sweet for me, with the balance of the sago pudding it does not feel excessive and I enjoy very much. The mixed bean sweet soup is decent as well. Service is good, but like virtually all Chinese restaurant the staff did not explain the dish to the diners, which to me is always the missing opportunity to build further connection with the chef, on the choice of ingredients and how the food is prepared and cooked. The bill on the night is $3,898 and considering the overall experience, a reasonable price. continue reading
Central 1-Michelin starred canto resto under Jia Group🌟 2 floors with a garden terrace for chill-out🏡 personally prefer a la carte menu over Executive/ Business/ Premier lunch sets👍🏼 all their dimsums are so on point with distinct flavoring🫶🏼 cant really pick a fav amongst all ive tried but definitely worth trying their super tender and juicy chasiu😍 the pan-fried rice rolls is also superb, crispy with a toasted aroma and not oily at all🤌🏼service was okay but just a bit too noisy at weekends🥹 better revisit for their scrumptious dimsum during weekdays呢間Jia Group嘅米芝蓮一星嘅點心位於中環都爹利街,餐廳一共有兩層,上層仲有個戶外花園位置供客人聚餐;唔想散叫可以試佢哋嘅 行政/ 優越/ 商務套餐。全部點心都好好食,但蜜汁叉燒同埋煎蝦米腸就比較值得一試,叉燒嫩肥瘦適中,蝦米腸外脆內軟之餘唔會好油膩。服務唔錯但係假日去略嫌太熱鬧,建議平日下午再返去試[𝗣𝗼𝗿𝗸 𝗮𝗻𝗱 𝘀𝗵𝗿𝗶𝗺𝗽 𝗱𝘂𝗺𝗽𝗹𝗶𝗻𝗴, 𝘀𝗰𝗮𝗹𝗹𝗼𝗽, 𝗰𝗮𝘃𝗶𝗮𝗿黑總籽帶子燒賣] ($98)[𝗦𝘁𝗲𝗮𝗺𝗲𝗱 𝗯𝗲𝗲𝗳 𝗯𝗮𝗹𝗹, 𝗯𝗲𝗮𝗻 𝗰𝘂𝗿𝗱 𝘀𝗵𝗲𝗲𝘁鮮竹牛肉球] ($68)[𝗥𝗼𝗮𝘀𝘁𝗲𝗱 𝗽𝗼𝗿𝗸 𝘄𝗶𝘁𝗵 𝗵𝗼𝗻𝗲𝘆蜜汁燒叉燒] ($220)[𝗣𝗮𝗻-𝗳𝗿𝗶𝗲𝗱 𝗿𝗶𝗰𝗲 𝗿𝗼𝗹𝗹, 𝗱𝗿𝗶𝗲𝗱 𝘀𝗵𝗿𝗶𝗺𝗽, 𝗗𝘂𝗱𝗱𝗲𝗹𝗹'𝘀 𝗫.𝗢. 𝘀𝗮𝘂𝗰𝗲 X0.醬煎蝦米腸] ($88)[𝗖𝗿𝗶𝘀𝗽𝘆 𝗯𝗮𝗿𝗯𝗲𝗰𝘂𝗲𝗱 𝗽𝗼𝗿𝗸 𝗯𝘂𝗻脆皮菠蘿豚肉叉燒包] ($78)[𝗦𝘁𝗲𝗮𝗺𝗲𝗱 𝗿𝗶𝗰𝗲 𝗿𝗼𝗹𝗹, 𝘃𝗲𝗴𝗲𝘁𝗮𝗿𝗶𝗮𝗻 𝘀𝗽𝗿𝗶𝗻𝗴 𝗿𝗼𝗹𝗹田園野茵脆皮腸粉] ($68)𝗧𝗮𝘀𝘁𝗲 : 8.8/10𝗜𝗴-𝘄𝗼𝗿𝘁𝗵𝘆 : 8/10𝗦𝗲𝗿𝘃𝗶𝗰𝗲 : 8/10𝗔𝗺𝗯𝗶𝗲𝗻𝗰𝗲 : 7/10𝗣𝗿𝗶𝗰𝗲 : $300/ 𝗽𝗽 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
好耐未試過食咁難食嘅粵菜,純粹因為地點係中環所以收費咁貴。 餐廳冇景觀,食物好一般 。蟹粉小籠包一啲蟹味也沒有 。味精太重。 蟹粉燉官燕另外配一個高湯,所謂嘅高湯只係超重味精嘅味精湯 。簡直係垃圾! 鹽焗雞都好普通! 另外叫咗個鮑魚海參花菇,叫做勉強合格。 片皮鴨有好多地方都好食過佢!我唔係食唔起嘅人,埋單要七千幾蚊,我唔係俾唔起,係一啲都唔值。 好重味精,好普通嘅菜式。純粹因為中環同埋呢間嘢有名氣所以先咁貴。 其他嘢一啲都唔值,大家都冇需要試!另外服務員嘅態度都好一般,唔似高級餐廳,叫多幾次都唔耐煩,仲要好大力咁放低嘢。 絕對唔會有下次!上到去都覺得好奇怪,邊有理由咁有名嘅餐廳會得個三四台客。 我喺倫敦食過差九十萬遠!倫敦反而好好食。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
今次去都爹利,係食生日飯!最令我沒有失望的……竟然就是那個壽包!壽包質地煙韌,餡料順滑,而且偏細個一些,放在餐後,也不會感覺吃得膩!今次食飯,係為住佢嘅叉燒而去….. 味道都不錯,肉質十分鬆軟….但是,燒得唔夠燶……香味唔夠另外,就是古法鹽焗雞……這隻雞要預訂……但是,沒有什麼鹽焗的香味……這隻雞,索價$1000 ……最多值500 ,因為,雖然味道唔夠好,但總算是用料唔錯…還點了一隻片皮鴨………我見兩個侍應,雞手鴨腳,兩個人片一隻鴨……就忍唔住,同旁邊的朋友講起……唔知係唔係……我講得太大聲……所以兩個侍應,故意過來解釋一下…… 不過味道說明一切……除了配料,花了些心思,這隻片皮鴨,只屬一般!最後可以讚嘅係……佢嘅合桃,炸得唔錯! $60 ,值得叫來試試必須一提……佢講唔上係一間真正的高級餐廳……雖然佢營造一個高級的氣氛……但始終,沒有達到酒店的服務水平……一餐飯,啲過兩次嘢,侍應還在大呼小叫……雖然我並不介意……但這明顯不是高級餐廳的服務表現。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2022-08-29
一直好想去都爹利會館試下,果然有水準🤤👍🏻環境靚!有兩層,包括有戶外及VIP Area~🌿Plant Sifu 植廚 X 都爹利會館 Duddell's Tasting Menu💚植廚採用優質食材、高質非基因改造大豆、全素、零添加味精、防腐劑、膽固醇等,天然健康👍🏻除咗賣相吸引!估唔到素食都咁好食!高質👍🏻-怡香素肉茄子盒味道濃郁!茄子口感、色澤顯廚師功架👏🏻 好出色!✨-醋香素肉粿脆米脆米餅加上素肉粒,配搭正,好好既前菜!-素肉海鮮籃製作幾有心思,整體嚟講唔錯,最底有秋葵~-鮑魚素肉燥麵味道剛好👍🏻足料!麵線口感好滑,可加上素湯一齊食,好好食🤤
下次再去🥰 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)