The Chinese Library Unveils Autumn Menu Featuring Rich Regional Chinese Flavors

The Chinese Library, a distinguished One-Diamond restaurant situated within Hong Kong's historic Police Headquarters at Tai Kwun, has officially launched its new seasonal fall menu. This culinary unveiling is spearheaded by Executive Chef Junno Li, who has meticulously crafted a collection of dishes designed to celebrate the profound diversity of China's regional cuisines while offering comforting and hearty options suitable for the autumn season. The restaurant's consistent acclaim, including retaining its prestigious One Diamond rating in the Black Pearl Restaurant Guide for three consecutive years (2024–2026) and its recent inclusion in Time Out's Best Restaurants of 2026, underscores its commitment to culinary excellence and its reputation as a premier destination for contemporary Chinese dining.

Chef Junno Li's new seasonal offerings showcase a thoughtful balance of rich and delicate flavors. Among the prominent savory additions is the Braised Eel with Shiso Leaves and Fermented Black Beans, a dish prepared in a traditional clay pot, promising a depth of flavor and comforting warmth. Complementing this is the Braised Pork Neck, a robust offering infused with black vinegar and house spices, reflecting bold regional influences. For those seeking lighter yet equally satisfying profiles, the menu features Simmered Radish in Chicken Broth with Hunan Smoked Pork, a testament to the subtle art of slow cooking, and Braised Alaskan King Crab Meat with Bamboo Fungus, highlighting premium ingredients. The Alaskan King Crab is a highly prized crustacean, known for its sweet, delicate meat, and its inclusion signifies a commitment to quality.

Further enhancing the dining experience, Chef Junno Li has introduced innovative dim sum creations. These include the Alaskan King Crab Dumpling, a luxurious take on a classic, and a Steamed Winter Melon Soup Dumpling, offering a unique textural and flavorful experience. These new dim sum items are presented alongside a selection of enticing seasonal desserts. Notable among these are the Dark Chocolate Mousse with Salted Lemon Sorbet, a sophisticated interplay of rich chocolate and zesty citrus, and a playful Melon Ice-Cream with Seaweed Jelly, a creative fusion of sweet and savory elements. These desserts provide a refreshing and memorable conclusion to the meal.

While these seasonal innovations highlight Chef Junno Li's current culinary vision and his exploration of contemporary Chinese gastronomy, The Chinese Library continues to honor its celebrated signature dishes. These established favorites form the bedrock of its enduring appeal and provide a familiar yet refined dining experience. Guests can still indulge in perennial favorites such as the Wok-fried Fish Maw with Mushroom, a dish prized for its gelatinous texture and umami-rich sauce, and the deeply flavorful BBQ Pork Loin Glazed with New Zealand Manuka Honey, a testament to the restaurant's use of high-quality, globally sourced ingredients. The iconic Imperial Peking Duck, a staple of refined Chinese cuisine, also remains a key attraction. Furthermore, the restaurant's popular Unlimited Dim Sum Brunch, available on weekends and public holidays, offers patrons an extensive opportunity to explore its diverse dim sum repertoire, including the newly introduced seasonal creations, solidifying The Chinese Library's position as a dynamic and consistently excellent dining establishment.