Hong Kong’s 62nd Floor Revolving Restaurant Opens with Michelin Two-Star Chef at the Helm

Written/Compiled and Reported by Li Xinyi, MOOK Travel Life Network

HONG KONG’S ONLY REVOLVING RESTAURANT, VIEW62 by Paco Roncero, grandly opened in mid-June, introducing the art of “nouvelle cuisine” through the culinary vision of one of Spain’s most influential chefs—Paco Roncero. This Michelin two-star chef is hailed as a legendary figure in Madrid’s avant-garde gastronomy scene, renowned for his significant contributions and fame in the realms of “nouvelle cuisine” and dish creation.

Located on the 62nd floor of Hopewell Centre on Queen’s Road East in Wan Chai, VIEW62 is the newest addition to The East. It is Hong Kong’s only revolving building, offering a 360-degree view of the stunning scenery from Victoria Harbour to Victoria Peak. The interior design was personally crafted by renowned restaurant designer Ricky Hung Wai Lung of UN Design. VIEW62 is divided into three distinct areas: the Lounge—with a DJ booth and an eight-meter-long black marble bar adorned with mother-of-pearl; the Main Dining Area—featuring a three-dimensional wavy ceiling composed of 50,000 varying-length suspended wooden strips, giving diners the sensation of dining among the clouds; and a Semi-Private Dining Area. The modern-classic style furnishings and décor, soft lighting, black antique-polished chrome metal, paired with deep purple and faux lizard leather, create a uniquely distinctive ambiance.

VIEW62 offers two tasting menus during evening hours, featuring 14 and 16 courses respectively, each presenting a quartet of signature culinary experiences: including snacks, appetizers, main courses, and desserts. Each menu is priced at HK$1,400 and HK$1,800 respectively, with an additional 10% service charge. The tasting menus feature highly innovative dishes, with highlights including the unconventional “21st Century Omelet,” which features a base of slow-cooked onions, a layer of silky, rich egg yolk sabayon in the middle, and is finished with potato foam and olive oil; and the mouthwatering “Sea Bass with Pea Purée, Black Iberico Ham Rillettes, and Crispy Potato Skin.”

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