The highly anticipated opening of Regent Hong Kong in early 2023 is preceded by offerings from a slew of gastronomic hotspots in business at its location. From The Steak House to Lai Ching Heen (formerly Yan To Heen), here is what you can expect

The legendary Regent Hong Kong hotel is launching Dining Destination with the return of four of its iconic restaurants this month. A soft launch date is set for December 26.

“We know everyone is excited for the return of Regent’s flagship hotel next year so we decided to first bring back some of The Regent’s most beloved restaurants that have been thoughtfully reinvented to give people a taste of Regent’s heritage of innovation, exceptional service and extraordinary views,” says managing director Michel Chertouh.

Guests will have a chance to rediscover the decadently indulgent restaurants that Regent was renowned for, with each restaurant bringing back not only all-time favourites and refreshed classics but also new immersive culinary journeys that go beyond the excellence of the cuisine itself with sensory encounters inspired by Hong Kong’s rich culture and art.

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The Steak House

The ultimate haven for meat and wine lovers featuring curated selections of the finest meat from around the world, perfectly seared on the original charcoal grill, with an elaborate salad bar and wine list featuring some of the world’s best wines with big bottle vintages.

Harbourside

A vibrant immersive buffet experience, transporting guests to the world’s local markets, with a focus on Asian and Western cuisine.

Lobby Lounge 

A captivating oasis with awe-inspiring views of Victoria Harbour, the quintessential meeting place for afternoon tea, with original coffees and a selection of Chinese and Western teas and Regent’s famous day-to-evening champagne ritual featuring selections from small Champagne Houses.  

Lai Ching Heen

At the same time, two Michelin-star Yan Toh Heen which has remained open during the renovation period will also be making a return – back to its treasured original name, Lai Ching Heen, from when it first opened in 1984, meaning “Regent scenic pavilion” in Cantonese, while continuing to offer exquisite Cantonese dishes that blend tradition with a modern flair.

At the same time, executive chef Lau Yiu Fai who first joined The Regent in 1980 will bring homage to the former Lai Ching Heen by bringing back his all-time favourite homemade Chinese New Year puddings. These are available now for pre-orders.

The homemade selections include Chef Lau Yiu Fai’s Thick Cut Turnip Cake (HK$428) and Tokachi Red Bean Pudding paired with Okinawa Kokuto Syrup (HK$408) – beautifully presented in auspicious Chinese New Year gift boxes.

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