The Cellar Room
Set inside the cellar itself, glass on three sides. The quietest room in the building and the closest to the bottles.
- Up to 12 guests
- Dedicated sommelier
- Minimum spend HK$28,000
Two Michelin Stars · Central, Hong Kong
The Golden Fork
A seven-course tasting menu served once a night to thirty-four guests. The wine wall holds four hundred and twenty labels; the kitchen changes the menu with the market.
- Courses
- Seven, plus petits fours
- Seatings
- 18:30 & 20:45, Wed–Sun
- The cellar
- 420 labels, 14 regions
The Menu
Seven courses,
composed each morning
The menu is written after the market, not before it. Every plate is served by the cook who finished it, and the course list is reprinted daily on the press by the door.
Tonight’s table
Seven-course tasting menuHK$1,880
Classic wine pairingHK$980
Grand cru pairingHK$1,980
Vegetarian menuHK$1,480
Chef’s counter, six seatsHK$2,680
Prices per guest and subject to a 10% service charge. Allergies and dietary requirements are accommodated with forty-eight hours’ notice. The menu changes with the market, so the list above is a guide.
From the Cellar
Four hundred and twenty labels
behind the wall
The cellar runs the length of the west wall, behind glass, and it is the reason the room is dark: light is expensive where wine is kept. Every course has a pairing, and every pairing has an argument.
-
I · Oyster
Blanc de Blancs Grand Cru
-
II · Scallop
Chablis 1er Cru, Montée de Tonnerre
-
III · Foie Gras
Riesling Spätlese, Rheinhessen
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IV · Turbot
Meursault 1er Cru, Perrières
-
V · Wagyu
Barolo Riserva, Cascina Francia
-
VI · Comté
Vintage Port, Quinta do Noval
-
VII · Chocolate
Pedro Ximénez, Montilla-Moriles
My job is not to impress you with the label. It is to make the third course taste better than it did yesterday.
Camille Roux · Head Sommelier, since 2016
420Labels in cellar
14Regions
38By the glass
14
In the brigade
The Chef
Adrian Lo cooks
for thirty-four people
Adrian Lo was born four streets from the room he now cooks in. He trained in Lyon, spent six years in a three-star house in Paris, and came home in 2016 with a plan that everyone advised against: one menu, one seating, no à la carte.
The kitchen writes nothing down. Each morning the brigade tastes the market, agrees on the seven plates, and prints the list at four o’clock. If the turbot is not a turbot, there is no turbot course.
- 2009Commis, Lyon — three years of stock, sauce and silence.
- 2013Senior sous chef, Paris — the years that taught him restraint.
- 2016Opens The Golden Fork on On Lan Street, thirty-four seats.
- 2019Awarded two Michelin stars, retained every year since.
“A restaurant is a promise. You keep it the same way every night, and one day people believe you.”
Adrian LoChef-Patron
Private Dining
Three rooms behind the door
Rooms are held for a single party each evening, with a dedicated captain and a sommelier assigned from the start of the meal. Menus are written with the host, usually a fortnight ahead.
The Gold Room
A gold-leaf ceiling, a long oak table and a private terrace that opens after the last course.
- Up to 24 guests
- Private terrace & AV
- Minimum spend HK$58,000
Chef’s Counter
Six stools at the pass. The menu is handed to you by the cook who made it, course by course.
- 6 seats, one sitting
- Menu served by the brigade
- HK$2,680 per guest
Planning something specific? Tell us the occasion, the guest count and the wines you already love. We will send a proposed menu, a floor plan and a costed proposal within two working days.
Email private diningReservations
Request a table
Tables are released ninety days ahead. Requests are confirmed by email within four hours during service days; we hold your table for fifteen minutes past the booking time.
The Room
Eight frames from a service
Photographed between 17:00 and 23:00, by us, on a Tuesday.