Well-executed seafood dishes, extensive wine options and a bar that makes some of the best cocktails in town
The arrival of executive sous chef Cary Docherty has given a fresh lease of life to Lobster Bar, Shangri-La Hong Kong’s seafood stalwart. Docherty’s modern British style of cuisine makes itself most felt on weekends, where his top-notch Sunday roast never fails to satisfy—think generous heaps of sweet crabmeat on beef dripping toast, thick slices of juicy beef surrounded by all the trimmings, and gloriously indulgent sticky toffee pudding to end affairs in style.
- Lobster thermidor
- Beef Wellington
- Grill bone-in rib of beef
Lobster Bar’s roster of live musicians adds a great ambience to the venue—catch them on Tuesday-Saturday evenings and Sunday lunchtime.
|Accept Credit Card||Yes|
|Bring Your Own Bottle||Yes|
|Dress Code||Smart Casual|
|Corkage Charge||HK$500 per bottle|