Booked 3 times today
Southside Bistro, the contemporary all-day dining restaurant of Le Méridien Hong Kong, Cyberport fusing classic French brasserie fare with modern, authentic pan-Asian dishes. With bright and open views of the garden and an outdoor terrace it is perfect for casual meals and special occasions. Highlights include breakfast buffet, set lunches and afternoon tea set, salad bar and noodle station during weekday lunch, sumptuous weekend buffet, happy hour, and menus that showcase sustainable dishes. The restaurant features many signature dishes such as the Grilled Spanish Style Octopus and the French Onion Soup in the a la carte and tasting menus.Semi-Buffet: every Fridays and Saturdays from 12:00 to 14:30Adult: HK$398, Child (4-12 yo): HK$258Dinner Buffet every Saturdays from 18:30 to 22:00 Adult: HK$688, Child (4-12 yo): HK$438 Sunday Buffet Brunch every Sundays from 12:00 to 14:30 Adult: HK$688, Child (4-12 yo): HK$438
Umami, A Japanese Izakaya presenting traditional favourites including, sushi, sashimi, and Wagyu prime cuts. The restaurant also has two sake sommeliers, jet-fresh produce from Japan, a pet-friendly outdoor Japanese garden and a private room for up to 10 guests.Latitude 22, the versatile signature bar and lounge within the iconic Le Méridien Hub, has the flexibility to change its ambience from an engaging day-time coffeehouse by day to a vibrant cocktail and wine bar at night.
Booked 1 time today
Nam Fong serves creative Cantonese cuisine that will surprise diners with traditional tastes presented with creativity at Le Meridien Hong Kong, Cyberport. The elegant restaurant is led by Chef Bosco Li whose craft and experience were successfully awarded with many accolades and awards. The Chef and his team have at heart to transform fresh local ingredients and traditional crafted recipes into outstanding Cantonese dishes. Discover Nam Fong Signature specialties which includes refined Dim Sum, Maple Wood Smoked Soy Sauce Yellow Chicken, Sweet and Sour Iberico Pork with Fresh Fig and Pineapple and Poached Spotted Grouper in Pickled Mustard Green Soup.