Tatler Asia
Tatler Asia
Tatler Asia
Tatler Asia
Tatler Asia
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Tsim Sha Tsui
$ $ $ $
Mon -
Tue – Sat 12:00-14:30
Sun -

With pampering, five-star service and impeccable French cuisine, Gaddi’s gives you the royal treatment

Tatler Says

One can only imagine that this is what dining on the top deck of the Titanic was like (before that iceberg got in the way, of course). White-gloved service, impeccable French dishes and an old-timey live band come together to create a pampering experience at Gaddi’s. You can choose from a fine selection of wines to go with the exceptional balance of flavours in the foie gras or a crisp, white house pour to go with the famous Boston lobster, which is prepared simply but perfectly. You’ll be happily surprised by the thoughtful use of herbs and various textures that you’ll find in each bite. Be sure to leave room for desserts such as the hot chocolate soufflé with crunchy pearls—guaranteed to be on par with some of the best in Paris. Service matches the palatial surroundings, with an attentive, eager and knowledgeable waitstaff, so leave your trust in their hands in choosing your dishes and wines if you’re feeling particularly adventurous. 

What to order

  • In a sophisticated harmony of sweet, salty and smoky flavours as well as a play on textures with the hazelnuts, matsutake mushrooms and sliced figs, the cooked foie gras is a beautiful way to start a meal. Pair this with a red Saint Estephe to enhance the experience.
  • Letting the freshness of the shellfish speak for itself, the meaty lobster is cooked to a perfect temperature and texture, accompanied by a red wine sauce, and bouquet of young carrots smeared in smoked ricotta.
  • The dark chocolate soufflé is a standout star, each bite complete with crunchy chocolate pearls and a rich, chocolatey aftertaste, and the sweetness also balanced with the slight bitterness in the white coffee ice cream.

Tatler Tip

Be sure to request a table away from the live band (which can be quite loud) and from the stairway which sees a lot of traffic from waitstaff.




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