Duddell’s Hong Kong: Inside the City’s Best MICHELIN-Starred Brunch

Words: Pasuta Phongam Photos: Pasuta Phongam

Duddell’s has been reimagined by internationally acclaimed designer André Fu as a contemporary art collector’s maison.

Drawing on Lingnan culture and the Diao Lou watchtowers of 1920s Guangdong, the duplex interior brings Western architectural flourishes into dialogue with traditional Chinese forms, interpreted through a distinctly modern Hong Kong lens.

The atmosphere recalls a private collector’s home, shaped by craft, colour and cultural memory. Chinoiserie-inspired pendants and handcrafted stained-glass screens reference the architectural rhythm of the watchtowers, while pistachio green, mineral blue and buttery yellow sit against terrazzo, stained oak and soft stucco walls.

Stylish yet relaxed, the setting creates a colourful backdrop for Duddell’s continuing approach to ‘inheritance and innovation’, placing Cantonese culinary tradition within a contemporary context.

The Infinite is a signature, Bagua-inspired clarified cocktail served at Duddell's

Mocktail for brunch come together with passion fruit based and fresh lemon.

The meal begins with a steamed pork and shrimp dumpling, crowned with Australian scallop and fish roe.

It is followed by a deep-fried shrimp dumpling with crispy garlic, balancing a golden shell with the sweetness of the seafood.

The roasted goose pie with plum sauce has become a signature in its own right. Beneath its buttery pastry sits a savoury goose filling, sharpened by the familiar sweet acidity of plum sauce.

The deep-fried spicy mala lobster spring roll takes another classic dim sum form in a new direction, replacing the traditional filling with lobster and introducing a gentle numbing heat without losing its Cantonese foundations.

A pan-fried rice roll with dried shrimp and Duddell’s X.O. sauce completes the dim sum sequence, bringing together crisp edges, savoury seafood and the concentrated richness of the house-made condiment.

The marinated wild-caught fresh squid keeps its intervention minimal. A light marinade and restrained garnishes allow the squid’s natural sweetness and delicate texture to remain at the centre of the dish.

The barbecued pork selection follows, its glossy, deeply caramelised exterior giving way to a tender interior. The precise balance of sweetness, savoury depth and rendered fat reflects the discipline behind one of Cantonese cuisine’s most recognisable preparations.

Poached geoduck arrives in a fresh fish rice broth, made with fish stock enriched by rice water and simmered to a silky consistency. The geoduck is cooked with precision, retaining its natural sweetness and distinctive crunch, while the broth lends warmth and depth without overpowering the seafood.

Duddell’s crispy fried chicken is handled with equal care. Each wing is deboned while preserving its delicate casing, filled with savoury glutinous rice and fried until exceptionally light and crisp.

Yangzhou fried rice with pineapple and garlic closes the savoury courses, combining wok-fired grains with gentle sweetness and aromatic warmth.

Dessert begins with chilled mango sago cream, followed by steamed red bean paste and aged tangerine peel wrapped in bamboo leaf. A walnut cookie and traditional black and white sesame rolls complete the menu, grounding the final course in familiar Cantonese flavours.

At the renewed Duddell’s, food, art and architecture are treated as parts of the same composition. André Fu’s interiors give cultural references a contemporary clarity, while the kitchen approaches Cantonese tradition with careful technique and measured reinvention. Duddell's Hong Kong Reserve: +852 2525 9191 , +852 5503 2682 Contact:  reservations@duddells.co Location: Level 3 & 4, 1 Duddell Street, Central Social:     https://www.instagram.com/duddellshk/ https://duddells.co/