Eat & Drink

Hot Tables

The Crown

The Crown, a luxury club-lounge dining entertainment outlet, delivers a rare combination of glamour, excellent food, refined ambience, first-rate music performances, and an expansive roof terrace with a stunning, panoramic view of the city.
The Crown is the creation of Hins Cheung, one of the city's best-known cantopop singers and now rapidly establishing a reputation as a restaurateur. The star's initial foray into F&B, a fine-dining French restaurant called Junon, was widely acclaimed. The Crown is Hins Cheung's latest most ambitious venture. Sitting atop the newly built Emperor Hotel in Wanchai, close to the famous Happy Valley Racecourse, The Crown boldly expresses Hins' vision of the ultimate entertainment lounge.

The Crown's décor is opulent Art Deco: lush carpets, velvet couches and booths, gold and other rich colour accents, marble bar counter and a sun like crown motif on the ceiling. A performance stage with a state-of-the-art sound system serves up live lounge music that showcases classic local and western songs by accomplished performers. The Crown also offers five private multipurpose rooms of varying sizes for more intimate gatherings. Guests are welcome to enjoy its spacious roof terrace which offers a 270-degree unimpeded view of the city, including the racecourse, the mountains behind and the glittering cityscape – it’s an awesome sight, especially at night.

The Crown offers two sessions each evening: a dinner session from 7.30pm to 9.30pm and a midnight menu that stretches from 9.30pm till 2am. Guests may select either a 6- or 8-course Tasting Menu for the dinner session or choose à la carte after the performance starts.

We opted for the 8-course Tasting Menu($688/person); the 6-course Tasting Menu is priced at $588 per person. The meal started with four innovative appetisers: Foie Gras Tart – a foie gras bonbon served as a bite-size tart with mascarpone cheese; Truffle Caviar with Braised Abalone – Chinese-style stewed abalone with molecular truffle caviar jelly; Drunken Egg with Bottarga – another fusion delicacy of Shaoxing wine–preserved soft boiled Japanese eggs with sliced bottarga molecular; and Deep fried Seaweed Cuttlefish.

Next was served Caviar Noodles with Fish Beurre Blanc, a savoury broth with Shanghainese noodles, topped with sprinkles of salty egg yolk, dried caviar and white. Then came the Spanish Red Prawn with Deep-fried Bun and Mango Salsa in which deep-fried Chinese bun is paired with Spanish red prawn – another rare treat for us. The menu finishes with two desserts: Choya Kokuto Umeshu Bird’s Nest, in which the bird’s nest is infused with black plum wine; and Honeycomb with Vanilla Ice-cream, featuring vanilla ice-cream topped with French honeycomb.

The Crown has an exclusive collection of fine wines, whiskies, cognacs and liqueurs and several innovative cocktails. We tried several cocktails including Pink Dahlia ($178), a white wine–based fragrant drink inspired by Hins’ bestselling album of the same name; Elixir ($178), a drink infused with sage in soda, and The Emperor ($178), a ginseng infused cocktail that is also deemed to be healthy.

Excellent food and drinks, relaxing music and splendid views in an opulent setting – a visit to The Crown is perfect for a special gathering with loved ones or friends. Do give it a try

25/F, The Emperor Hotel, 373 Queen’s Road East, Wanchai, Hong Kong
2961 3399