Oyster
Fukuoka / Ebisu / 2 Flavours
Autumn
George Bruck / Beetroot / Pumpkin / Hazelnut
Langoustine
Norway / Mandarin / Crustaceans
Amadai
Fukuoka / Zucchini / Saffron
Aged Duck
Guangdong / Mirabelle Plum / Jus
Artichoke
Lavender / Chocolate / Ice Cream
Souffle
Chocolate / Cherry / Ice Cream
Autumn Berries
Tart / Coffee / Sorbet
Perched high above the city at the Shangri-La Hong Kong, Restaurant Petrus is a Michelin starred destination that delivers a dining experience both timeless and indulgent. The moment you step into its elegant and grand dining room adorned with chandeliers, plush seating and sweeping views you sense that this is a place where every detail matters. That impression only deepens with the attentive and seamless service and the artistry of the kitchen led by its talented Chef Uwe Opocensky
Our evening began with fresh oysters from Fukuoka, a pristine start that showcased the briny sweetness of the sea. Next came a new autumn creation that married richness and earthiness, foie gras from George Bruck paired with beetroot, pumpkin and hazelnut. It was a dish that felt both comforting and refined, a true celebration of the season.
The Norwegian langoustine followed, delicately sweet and enhanced by mandarin orange and a velvety crustacean sauce, an elegant balance of citrus brightness and ocean depth. From Fukuoka again came the Amadai, its skin perfectly crisped to a delicate crackle, accompanied by a saffron sauce that lifted the dish with golden warmth. The main course, aged duck with mirabelle plum and jus, was a masterpiece of precision. The meat was tender yet flavorful, complemented by the plum’s gentle tartness and the glossy jus that tied it together beautifully.
Desserts at Petrus proved just as inventive and memorable. An artichoke creation with chocolate and lavender ice cream drizzled with olive oil surprised with its harmony of savory and sweet. The chocolate and pumpkin soufflé was a cloud like indulgence, and the autumn berries tart brought a fresh and vibrant close to the meal.
Dining at Restaurant Petrus is not just about the food, it is about the entire experience. The grandeur of the room, the impeccable pacing of the service, and a kitchen that pushes boundaries while honoring tradition make it truly special. It is a destination where Hong Kong’s skyline meets world class gastronomy, and one that leaves you already planning your return.
This September, two culinary masters reunite at Restaurant Petrus for a series of intimate four-hands dinners. From 17 to 19 September 2025 at 6:30 pm, Chef Uwe Opocensky and Chef Frédéric Chabbert join forces to celebrate their shared history and passion, offering a rare opportunity to taste their signature creations side by side. Guests can expect refined French classics and bold contemporary twists in a once-in-a-lifetime dining experience. Make sure to make your reservation early!
www.shangri-la.com/hongkong/islandshangrila/restaurant-petrus/
Level 56, Pacific Place, Supreme Ct Rd, Central
+852 2820 8590