Nestled within the iconic Grade I historic Pedder Building in the heart of Central, Pedder Chinese is one of the most anticipated restaurant openings in Hong Kong this December 2025. Housed in a neoclassical landmark completed in 1924, with its distinctive rusticated stone facade, grand arches and imposing columns, the restaurant occupies the ground and lower ground floors, blending the elegance of old Hong Kong with refined contemporary dining.

Leading the kitchen is Executive Chef Eric Chan (陳思海), a highly regarded figure in the city’s Cantonese culinary scene with over 20 years of experience across prestigious establishments. Known for his deep-rooted respect for tradition paired with thoughtful modern interpretations, Chef Chan’s guiding philosophy is clear: honour tradition, but never be bound by it. His approach focuses on preserving time-honoured techniques—mastering intense wok hei, slow-simmered broths, and precise seasoning—while subtly evolving classic dishes to suit today’s discerning palates. Early feedback highlights his meticulous craftsmanship and commitment to mentoring the next generation of chefs.

The menu strikes an impressive balance between luxurious seafood statements and comforting everyday Cantonese favourites. Signature dishes that have already generated buzz include:

Stir-Fried Crab with Chili Peppers in Claypot (HK$988): Fresh, meaty crab quickly tossed with ginger, spring onion, garlic and a secret house-made hog pepper sauce, delivering explosive wok hei and a lingering mild spice that enhances the natural sweetness of the crab.

Drunken Mantis Prawn (溏心熟醉富貴蝦, HK$558): Plump, premium prawns cooked to a perfect translucent, jelly-like texture and soaked in aged Shaoxing wine infused with osmanthus, offering layers of floral aroma, gentle sweetness and pristine seafood freshness.

Black Pepper Eight-Head Kuruma Prawn (胡椒八頭花竹蝦, HK$158 each, minimum two): Large, bouncy prawns slowly infused with robust black pepper and a hint of Southeast Asian-inspired seasoning, resulting in deeply aromatic shells and succulent meat.

Stir-Fried Sole with Leek (“生煸”方利, HK$598): A classic test of technique, where delicate sole fillet is kept snowy white and moist inside while achieving crisp, fragrant edges; available in spicy or mild versions.

Braised Oxtail in Red Wine Claypot (紅酒炆牛尾煲, HK$268): A hearty, Western-influenced comfort dish with tender, gelatinous oxtail simmered in rich red wine sauce—perfect for cooler evenings.

Tidbit-style Crispy Pork Ribs with Olive Kernel and Honey Sauce (蜜汁欖角香酥骨, HK$198): Golden-fried ribs coated in a glossy honey glaze elevated by the savoury depth of preserved olive kernels.

Cheese-Baked Stuffed Fresh Crab Lid (黃金芝士炸釀鮮拆蟹蓋, HK$288, minimum two): Made with crab meat hand-picked daily on site, topped with cheese and baked until bubbling and golden—a nostalgic yet elevated take on a banquet classic.

Other noteworthy offerings include slow-stewed shark’s fin wrapped in lotus leaf with superior broth, chilled marinated yellow croaker prepared Teochew-style (advance order required), and a selection of chilled appetisers that make elegant starters.

The dining space is versatile, featuring a stylish main dining room alongside private rooms suitable for business lunches, family gatherings or celebratory banquets. With its prime Central location and thoughtful blend of heritage and innovation, Pedder Chinese is quickly positioning itself as a sophisticated yet approachable destination for authentic, evolved Cantonese cuisine.

Address: LG & G/F Pedder Building, 12 Pedder Street, Central Opening Hours: Lunch 11am-3pm; Dinner 6pm-10:30pm Telephone: 2866 0081 / 6384 9115 (WhatsApp) IG: @pedderchinese