The Chef’s Table at The Ritz-Carlton, Hong Kong is designed to create a distinctive private dining experience engaging the diners’ senses by putting them in the center of action. In addition to its signature menus of haute cuisine tailored to every special occasion, the Chef’s Table unveils a range of exclusive specialties inspired by busy working scenes on a farm.

Unlike the ordinary chef’s table setting, in which guests sit behind a glass wall to observe the culinary activity, the Chef’s Table at The Ritz-Carlton, Hong Kong brings the kitchen scene into the opulently appointed private dining room, offering epicureans front-row seats to experience the vibrancy of the kitchen while enjoying the luxury of dining in a private enclave.

Located on Level 102 of the hotel, the Chef’s Table is spearheaded by German-born Executive Chef Peter Find with the assistance of Sous Chef Jacky Lo. Chef Jacky’s brief work experience on an Australian farm was the inspiration behind the initial concept of “A Day on a Farm” dishes, which were then fine-tuned and enhanced with the guidance of Chef Peter. These special dishes perfectly demonstrate how the creativity of the generation blends in with the honed craftsmanship of an acclaimed veteran, bringing splashing energy and impact to the dining table.

The unique experience includes Chef Peter and his team attending to that table exclusively throughout the evening and guiding guests through each course. “The idea of a Chef’s Table is to present guests with an insider’s pass into the world of cooking. Guests will be able to see and experience the work and secrets that go into crafting the dishes we serve,” says Find. “Through the dishes that we prepare, we hope to share with the guests our passion for and the refinement of the culinary arts.”

Available for a maximum of eight guests and with a minimum spending of HK$16,000 + 10% (HK$2,000 + 10% per person), the personalized menu can be of eight to twelve courses. The hotel sommelier will also share his expert recommendations of wines to pair with the menu.

Bookings must be made at least two weeks in advance. For reservations and enquiries, please call (852) 2263 2270 or email

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