Where dim sum meets disco

Below the city and above the ordinary, Central draws on the streets of Hong Kong's Central district, where food, culture and nightlife collide. Step underground where woks flare and steaming baskets pile high, with a kitchen that comes alive right before you.

Warm, immersive and a little unexpected, it makes for a setting unlike the usual function room. Your guests step into an experience rather than a venue.

Private Dining room

12 seated

More spaces

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Booth Dining

24 seated | 30 standing

Banquet Menus

75pp
Entree
Ora King salmon, blackened chilli, smoked soy, Vietnamese mint
Classic pork soup xiao long bao, pickled ginger, red vinegar
Scallop & prawn dumpling, bamboo, smoked salmon roe
Second course
Corn-fed chicken siu mai, water chestnut, foie gras
Crispy eggplant, fermented chilli, fragrant red vinegar dressing
Main Course
‘Shandong’ crispy-skin chicken, sand ginger, aged vinegar, crispy gai lan
‘Yang Zhou’ fried rice, char siu pork, shrimp
served with
Steamed Asian greens, vegetable ‘oyster’ glaze
Menus are subject to seasonal adjustment, and substitute dishes will be provided for dietary restrictions.
$135pp
Entree
Rock oyster, rice wine & ginger vinaigrette, herb oil
Ora King salmon, blackened chilli, smoked soy, Vietnamese mint
Seared Hokkaido scallop, XO butter, caviar
King crab & prawn spring roll, bamboo, shiso, crab fat tartare
Second Course
King prawn & bamboo salad, pickled green chilli, aged vinegar, herbs
Four Seasons lobster & prawn har gow bisque, caviar
Corn-fed chicken siu mai, water chestnut, foie gras
Classic pork soup xiao long bao, pickled ginger, red vinegar
Main Course
Black Angus striploin MBS 3, dry-aged
served with
Crispy potato, Kampot pepper
‘Yang Zhou’ fried rice, char siu pork, shrimp
Steamed Asian greens, vegetable ‘oyster’ glaze

Menus are subject to seasonal adjustment, and substitute dishes will be provided for dietary restrictions.
175pp
Our Executive Chef, Benny Lam, would be delighted to create a custom dining menu tailored to your special occasion. Reach out to one of our Event Specialists to start planning your perfect experience.
Menus are subject to seasonal adjustment, and substitute dishes will be provided for dietary restrictions. Available for seated events only.

Canapé Menus

55pp
Ora King salmon, blackened chilli, smoked soy, Vietnamese mint
Classic pork soup xiao long bao, pickled ginger, red vinegar
Scallop & prawn dumpling, bamboo, smoked salmon roe
Corn-fed chicken siu mai, water chestnut, foie gras
Crispy eggplant, fermented chilli, fragrant red vinegar dressing
‘Shandong’ crispy-skin chicken, sand ginger, aged vinegar, crispy gai lan
‘Yang Zhou’ fried rice, char siu pork, shrimp
Steamed Asian greens, vegetable ‘oyster’ glaze

Menus are subject to seasonal adjustment, and substitute dishes will be provided for dietary restrictions.
85pp
Rock oyster, rice wine & ginger vinaigrette, herb oil
Scampi & prawn toast, smoked corn, sweet & sour sauce
Corn-fed chicken siu mai, water chestnut, foie gras
Vermicelli spring rolls, Davidson plum sauce
Peking duck potsticker, shredded roast duck, pickled bamboo shoot, black fungus
‘Sheng Jian Bao’ pan-fried Wagyu beef bun, garlic chives, rice vinegar ponzu
Hokkien-style beef fried noodles
Char siu pork, rosé wine honey, jasmine rice

Menus are subject to seasonal adjustment, and substitute dishes will be provided for dietary restrictions.
175pp
Crispy eggplant, fermented chilli, fragrant red vinegar dressing / 6ea
Salt & pepper tofu, five spice, sweet & sour sauce / 8ea
King crab & prawn spring roll, bamboo, shiso, crab fat tartare sauce / 10ea
Salt & pepper local calamari, pepperberry, lemon aspen / 10ea