Cover A first look at Daniel’s Boulud Hong Kong restaurant: Terrace Boulud, where Parisian brasserie elegance meets contemporary Hong Kong sophistication
A first look at Daniel’s Boulud Hong Kong restaurant: Terrace Boulud, where Parisian brasserie elegance meets contemporary Hong Kong sophistication
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Mandarin Oriental and Landmark have partnered with the acclaimed French chef Daniel Boulud to open an elevated bistro and rooftop terrace
Daniel Boulud, one of the most influential figures in contemporary French cuisine, is set to open his first restaurant in Hong Kong. Scheduled for January 2026, Terrace Boulud will be located on the 25th floor of Landmark Prince’s in Central, marking a new partnership between Mandarin Oriental, Hong Kong and Landmark. It will also be Mandarin Oriental’s first dining concept outside its flagship hotel building, a strategic move as the group continues to expand its culinary footprint in Hong Kong’s competitive luxury dining market.
Born near Lyon and based in New York since the 1980s, Boulud is best known for Daniel, his flagship restaurant on Manhattan’s Upper East Side. Over the past three decades, he has built a global restaurant group that now spans Toronto, Palm Beach, Riyadh, the Bahamas and beyond. While each of his restaurants is tailored to its location, his signature remains consistent: classical French technique interpreted with seasonal ingredients, global influences and a polished, approachable style.
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Above The interiors by Malherbe Paris feature warm wood, curved lines and layered lighting, an homage to luxury train travel and the golden age of French hospitality
The interiors by Malherbe Paris feature warm wood, curved lines and layered lighting, an homage to luxury train travel and the golden age of French hospitality
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Terrace Boulud will follow the thematic framework Boulud developed at Café Boulud with four culinary pillars that guide the menu: la tradition (classic French dishes), la saison (seasonal and market-led plates), le potager (vegetable-forward preparations) and le voyage (dishes inspired by international flavours). The approach allows the menu to evolve throughout the year while offering structure and breadth. Though the opening menu is still under development, guests can expect a mix of refined bistro favourites alongside lighter, globally inflected plates designed for Hong Kong’s diverse dining audience.
The restaurant will serve lunch, afternoon tea and dinner, and will also include a rooftop terrace bar offering cocktails, a French-focused wine list and a concise selection of local beers. It’s designed to accommodate both formal dining and more casual evening gatherings, making use of its panoramic views of Victoria Harbour and the surrounding skyline.
Terrace Boulud’s interiors are being designed by Malherbe Paris, who are also leading the reimagining of Mandarin Oriental’s public and wellness spaces. The concept draws from the golden era of French brasseries and the visual language of luxury train travel, with textural contrasts, curved woodwork and layered lighting intended to create an atmosphere that is elegant yet contemporary.
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Above Designed with both day and night in mind, the rooftop space offers a refined yet relaxed setting for seasonal French menus and skyline views
Designed with both day and night in mind, the rooftop space offers a refined yet relaxed setting for seasonal French menus and skyline views
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The restaurant will be connected to Mandarin Oriental via an enclosed walkway, reinforcing the synergy between the hotel and Landmark’s evolving retail and lifestyle ecosystem. The opening comes as part of Landmark’s ‘Tomorrow’s Central’ redevelopment, a US$1 billion transformation that will see over 100 food and beverage venues introduced across the four-building complex, including nine with outdoor terraces. Mandarin Oriental already operates 16 venues within Central and Landmark, and its partnership with Boulud is aimed at further engaging Landmark’s top-tier clientele, including members of its Bespoke loyalty programme.
Construction is now underway, with more details on the team and launch plans expected later this year. For Hong Kong, Terrace Boulud represents a thoughtful entry by one of the world’s most established chefs, bringing not just name recognition but a proven, adaptable approach to modern French dining, rooted in tradition, responsive to place and built to last.
“It is an honour for me to partner with Mandarin Oriental to bring Terrace Boulud to Hong Kong,” says chef Daniel Boulud in the official press release. “I am endlessly inspired by the flavours and culinary variety of the region, which provides a wonderful interchange with French tradition. I look forward to welcoming our guests to explore it with me in such an iconic location.”
A storyteller by day and a first-class food devourer by night, Fontaine is the Regional Dining Editor at Tatler Asia, overseeing dining content across all regions and shaping the brand’s editorial voice on food, chefs and culinary culture.
She is also Content Lead for Tatler Best and Co-jury Head for Tatler Best Hong Kong and Macau, guiding the awards’ editorial direction and evaluation process. With over a decade in the lifestyle and media industry spanning London and Hong Kong, she brings a cross-regional perspective to the table.
Follow her on Instagram at @fontimes.
