The dark, softly lit dining room at Bistro Noir

Est. 2014 · One Michelin Star

BistroNoir

Seasonal French cooking served in candlelight — twelve tables, one chef's counter, and a cellar of four hundred labels.

Reserve a Table View the Menu
Dinner
Tue – Sun · 18:00
Address
12 Aberdeen St, Central
Cellar
400 Labels
Seats
Twelve Tables
★ One Michelin Star 2019–2026 World's 50 Best #38 Asia's 50 Best #12 Wine Spectator Grand Award Best Service Hong Kong Tatler Tasting Table Top 20

The House

A room built for
long evenings

Bistro Noir began in 2014 in a converted printworks off Aberdeen Street. We kept the walls dark, the lighting low and the room small on purpose — twelve tables is enough to know every guest by name, and enough for the kitchen to cook without compromise.

The menu changes with the market and the tide. Nothing arrives frozen; the turbot is line-caught, the vegetables are picked that morning in Yuen Long, and the sauces are built over three days. What reaches the table is quiet, precise, and unmistakably French.

Kenji Nakamura Executive Chef & Partner

12Tables Only The elegant dining room with set tables and tall windows Guests toasting with red wine
Executive Chef Kenji Nakamura in whites and a grey apron Executive Chef & Partner

The Chef

Kenji Nakamura

“A great plate should feel inevitable. You should not be able to imagine it any other way — and you should never see the work behind it.”
Kenji Nakamura

Kenji trained for six years in Kyoto before moving to Lyon, where he spent a further five years in the kitchens of two Michelin-starred houses. He arrived in Hong Kong in 2011 and opened Bistro Noir three years later with a single conviction: that French technique and Japanese restraint belong on the same plate.

He still cooks service every night, and still writes the menu by hand each morning after the market — usually before the first delivery arrives.

18Years at the stove
07Course tasting menu
400Labels in the cellar
260kPlates served
A chef plating a dish during service Hands preparing mushrooms on a dark prep counter

La Cave

Wine & Pairing

Four hundred labels, kept at 14°C beneath the dining room. Our sommelier opens every bottle at the table and pours by the glass for anything on the list.

NV
Krug Grande Cuvée, 170ème Édition
Champagne · France

With Toast de Langoustine — brioche, citrus and a long saline finish.

HK$1,880Bottle
2021
Chablis 1er Cru “Montée de Tonnerre”
Burgundy · France

With Turbot Sauvage — flint and green apple against the beurre blanc.

HK$980Bottle
2018
Barolo “Cannubi”
Piedmont · Italy

With Bœuf Braisé — tar, rose and a tannin that meets the marrow.

HK$1,480Bottle
2020
Crozes-Hermitage “Les Meysonniers”
Rhône · France

With Côte de Porc Ibérique — black pepper, violet, smoked bacon.

HK$760Bottle
2016
Château d'Yquem
Sauternes · France

With Noir Fondant — apricot and honey; the caramel's natural partner.

HK$2,400Half bottle

Réservations

Reserve a Table

We hold twelve tables and a six-seat chef's counter. Bookings open thirty days ahead and close at 16:00 on the day. For parties of seven or more, please email us directly.

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Need to change something? Call +852 2544 1188.