BLANC DE NOIRS

Following the success of the hotel’s seventh floor, with seven Michelin stars and one Michelin Green Star, BLANC DE NOIRS adds an intimate champagne experience to one of Hong Kong’s most distinctive dining destinations. With 30 seats, it brings a different pace to the experience: a place for a first glass before dinner, a closing nightcap, or a longer evening built around champagne itself.

At its centre is one of Asia’s most extensive champagne programmes, with 25 champagnes by the glass and a 500-label cellar spanning rare vintages and grower cuvées, as well as guest access to Amber’s 3,000-label wine collection. Champagne flights and the nightly Champagne O’Clock Fountain introduce a sense of ritual, while the cocktail list explores both champagne-led signatures and enduring classics.

Under the direction of Richard Ekkebus, Culinary Director and Director of Food & Beverage at Mandarin Oriental The Landmark, Hong Kong, the food offering is designed to accompany champagne with the same degree of precision. The menu takes an ingredient-led approach, from artisanal charcuterie from an extensive selection carved in the bar on a Berkel slicer, alongside more relaxed expressions like the Homemade Hokkaido Milk Soft Serve with Manni Olive Oil and Maldon Sea salt, or our caviar-focused dishes such as including Fillet O Fish with Caviar & Ravigote Mayo, Beaufort Gougères, or the Fried Chicken with ‘Ranch Dressing’ & Caviar, all representing elevated casual bites.