An art-filled space that doesn’t resemble a Chinese restaurant at all – the two-Michelin-starred Duddell's

▲ Upon entering Duddell's, one might wonder, "Did I come to the wrong place?"

Reported & photographed by Huang Shiyuan / Taipei

The two-Michelin-starred Duddell's, having been awarded for two consecutive years, doesn’t have a reception desk at the entrance. The small room to the left displays artworks, while large calligraphy paintings hang on the corridor walls. It’s hard to imagine this is a Chinese restaurant until you walk down the long hallway to meet the reception staff. Duddell's has two floors: the lower level houses a Chinese restaurant, while the upper floor features a relaxing lounge and a library, serving dim sum and rice/noodle dishes all day, along with an outdoor garden that feels like an oasis in the urban desert.

Founded by JIA Group’s creator, Winnie Wen Yin Wong, Duddell's is driven not only by a passion for food but also by a desire to promote creativity in Hong Kong. She specially invited a London-based interior designer to craft the space, and the venue regularly hosts various art events—an uncommon practice among restaurants in Hong Kong. Art isn’t limited to events; every corner and wall of Duddell's showcases diverse artworks and paintings. Opened in May 2013, the restaurant earned its first Michelin star within months, followed by back-to-back two-star ratings in 2014 and 2015.


▲ Duddell's regularly hosts various art events.

Beyond earning a Michelin star shortly after opening and retaining two stars in 2014 and 2015, Duddell's distinguishes itself not only through its exceptional cuisine but also with the service of a sommelier who pairs wines for guests. The wine list highlights classic aged vintages, including offerings from France’s prestigious Château Mouton Rothschild, alongside selections from Jean-Jacques Confuron, Olivier Bernstein, and J.L. Chave.(Reminder from ETtoday EBC News Cloud: Don’t drink and drive—safety comes first!)


▲ Pan-seared Kagoshima A4 Wagyu Cubes with Scallions (HK$1180)Reminder from ETtoday EBC News Cloud: Don’t drink and drive—safety comes first!)

During this visit, Duddell's presented four signature dishes paired with recommended red and white wines: Pan-seared Kagoshima A4 Wagyu Cubes with Scallions (paired with Gerard Quivy 2011 Gevrey-Chambertin, Les Evocelles), Stir-fried Lobster with Scallions (paired with Domaine Patrick Javillier 2010 Meursault, Les Tillets), Salt-baked Chicken with Wealthy Aroma (paired with Christian Moreau 2013 Chablis, Vailon), and Crab Ravioli with Hibiscus Coral (paired with Alphonse Mellot 2013 Sancerre, La Moussiere).(Reminder from ETtoday EBC News Cloud: Don’t drink and drive—safety comes first!)

The Pan-seared Kagoshima A4 Wagyu Cubes dish blends Eastern and Western techniques. Chef Siu Hin Chi explained that traditional Chinese cooking methods can make Wagyu tough, so he first sears the beef and then stir-fries the cubes with light soy sauce, oyster sauce, and sesame oil, allowing the sauce to fully penetrate. Stir-fried Lobster with Scallions is a common dish in many Chinese restaurants, but the more ordinary the dish, the more it reveals the chef’s skill. Chef Siu noted that the lobster and scallions/onions are first deep-fried, then stir-fried again with Shaoxing wine, sesame oil, and sugar to give the lobster a beautiful golden crust.


▲ Stir-fried Lobster with Scallions (HK$780)Reminder from ETtoday EBC News Cloud: Don’t drink and drive—drive sober!)


▲ Salt-baked Chicken with Wealthy Aroma (HK$250/half chicken)Reminder from ETtoday EBC News Cloud: Don’t drink and drive—drive sober!)


▲ Crab Ravioli with Hibiscus Coral (HK$480).Reminder from ETtoday EBC News Cloud: Don’t drink and drive—safety comes first!)

The Salt-baked Chicken with Wealthy Aroma is Chef Siu Hin Chi’s specialty—its crust is as crisp as candy shell, the saltiness perfectly balanced, and the meat tender without being dry. Chef Siu uses 20–30-day-old chickens weighing under 3 jin (1.5 kg), which are slow-steamed for about 35 minutes in a rich broth made from dried scallops, Jinhua ham, and shrimp. The chicken is then cooled in cold water for an hour and air-dried for a day. Chef Siu described it as a highly labor-intensive dish. The Crab Ravioli with Hibiscus Coral includes ingredients such as dried scallops, coral trout, crab meat, and crab roe. Notably, the side dish resembling spring rolls is actually crab meat and onions blended into a paste, wrapped in bread, and deep-fried.

Duddell's offers lunch, dinner, all-day dim sum and snacks, as well as weekend brunches on Saturdays and Sundays, along with specialty drinks and vintage cocktails.


▲ The Chinese dining environment on the third floor


▲ Seating on the fourth floor


▲ Rooftop garden
 

Duddell's
Address: 3/F & 4/F, Shanghai Tang, 1 Duddell Street, Central, Hong Kong
Tel: +852-2525-9191

Reminder from ETtoday EBC News Cloud: Don’t drink and drive—safety comes first!)