The Atrium Chinese Restaurant at the Hong Kong Convention and Exhibition Centre (HKCEC) has officially reopened after a significant three-month renovation. Located on Level 1, the restaurant unveils a brand-new look and a refined menu that celebrates regional Chinese cuisines with a modern, innovative twist.
Under the culinary direction of Chef Ng Cheung-kong, the new menu is an ode to skilled craftsmanship. Signature dishes highlight this approach, such as the Dalian Style Stir-fried Milk and Egg White with Assorted Seafood (HK$208), a delicate Shun-de delicacy requiring precise technique to achieve its silky texture. Another standout is the Hakka Crispy Chicken with Scallion Oil (Half: HK$258; Whole: HK$488), featuring deboned, crispy-skinned chicken served with a fragrant, secret-recipe scallion oil.
The new space, which seats 170, blends warm, neutral tones with traditional Chinese elements. Floor-to-ceiling windows offer views of the harbor, and a striking lotus pond feature wall adds a natural touch. For more private occasions, the restaurant offers four private dining rooms.
In addition to its à la carte offerings, The Atrium provides curated set menus. The eight-course Chef’s Tasting Set Menu (HK$788 per person) is available for dinner and showcases signatures like Steamed Whole Lobster with Pickled Garlic. For daytime dining, a selection of made-to-order dim sum is available, including items like Steamed Bean Curd Sheet stuffed with Abalone, Chicken and Bamboo Pith (HK$88).
Level 1, Hong Kong Convention and Exhibition Centre, 1 Harbour Road, Wan Chai, 2582 7332 or WhatsApp 9212 3087
Open Lunch: Mon-Fri 11:30am-3pm, Sat-Sun & PH 11am-3pm; Dinner: Daily 6pm-10pm