Gaddi's Hong Kong

Awards

MICHELIN Guide

One star restaurant, 2026

All Michelin stars in Hong Kong All Michelin stars in China All 1 star Michelin in Hong Kong All 1 star Michelin in China

OAD

Asian Restaurants 2026, 216

All OAD Asian in Hong Kong All OAD Asian in China

Restaurant Ranking

Restaurant Ranking 2024, #1096, PRO #17.33, USER #15.67

All Restaurant Ranking in Hong Kong All Restaurant Ranking in China

Chef

Albin Gobil

Cuisine

French

• 2025
• 2017
• 2016

Dinner at Gaddi's

on 20 Sep 2025

by Jon Cheng

There’s always a bit of Robuchon in the rooms where his alumni land. You may recognize many of his signatures, like the uniform ring of dots as precise as a watch face and the foie-stuffed game bird. But at Gaddi’s, the luster of place takes over.

Seventy two years on, there’s still nothing quite like dinner at the Peninsula Hong Kong’s crown jewel: the discreet private elevator; the blue Tai Ping carpets; the generous acreage between tables, so wide you could snake a tuk-tuk through;... More

There’s always a bit of Robuchon in the rooms where his alumni land. You may recognize many of his signatures, like the uniform ring of dots as precise as a watch face and the foie-stuffed game bird. But at Gaddi’s, the luster of place takes over.

Seventy two years on, there’s still nothing quite like dinner at the Peninsula Hong Kong’s crown jewel: the discreet private elevator; the blue Tai Ping carpets; the generous acreage between tables, so wide you could snake a tuk-tuk through; the centerpiece of chandelier, as big as palm tree at full mast; the mister and his mistress at Table Four canoodling over caviar and Krug; and the live band enabling these naughty advances. Gaddi’s is where servers take hospitality seriously and who happily field requests for rowdier songs like the ‘Power of Love’. No one, alas, comes here to be judged. Not even the (apparently) single Mr. King.

Those who take food seriously, as they often do here, will find ab accessible, mostly a la carte menu peddling old-school classics, with refreshingly sizable entrées you rarely see in Michelin rooms these days — outside of, say, Le Cinq or L’Ambroisie. Yes, the restaurant’s latest chef, @nicolas.annesophie , is a Robuchon disciple, but the foundation of her training shows up most in the precision of her cooking. Consider the taut, glossy jus; the uniform bronzing on those shatteringly-crisp, potato-wrapped paupiettes; the trio of celtuce, tournéed into miniature canoes, escorting sweet, judiciously poached langoustines.

But Nicolas, unlike her predecessors, smuggles in notes of levity here and there. Which means beneath those heavy, silver cloches and the familiar choreography, you’ll find bearnaise with an electrifying snap or an undercurrent of provencal-ian brightness, like a delicate crab tart set over tomato gelée.

I’ve been lucky to have eaten at Gaddi’s over two decades, and though there have been lulls, I’m happy to report that the kitchen is back in tune, and that the captains still straighten a fork by feel. Less

5 / 10

Dinner at Gaddi's

on 16 Jan 2017

by Tamas Ferencz

7 / 10

ALC dinner at Gaddi's

on 31 Oct 2016

by Peter Chang

Our second dinner here in a month. Ordered à la carte this time. Dishes were solid but I was surprised they weren't better, considering that Xavier Borie had worked for Robuchon for a long time.

Very thankful that the restaurant has kept many of it classics, such as preparing crêpes Suzette table-side.

Full description of the dinner is here:
http://www.diarygrowingboy.com/2016/10/pen-staycation-old-and-new-classics.html

8 / 10

Birthday dinner at Gaddi's

on 08 Oct 2016

by Peter Chang

First visit to Gaddi's after years of being away, and first time tasting Xavier Borie's dishes after his move from the Robuchon empire.

Many of the dishes do have that Robuchon feel, with Japanese elements and presentation. Overall a very delish meal

Full description of dinner is here:
http://www.diarygrowingboy.com/2016/10/la-grande-dame-de-hong-kong.html