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Café Landmark is one of the most prominent gathering spots in the city. Hovering over the atrium floor of the Landmark, the expansive open-air café is surrounded by myriad luxury fashion brands and throngs of shoppers. Since it opened 20 years ago, Café Landmark is where bankers meet for power breakfasts, savvy tai tais sit for tete-a-tete afternoon teas, and shoppers and office workers come for a casual, relaxed dinner of fine food and wines.

Through the years, Café Landmark, which offers a contemporary international cuisine, has managed to stay current by continuously improving its menu and upholding its quality. Much of the credit for Café Landmark’s success goes to veteran Senior Executive Chef Simson Kwan, who has helmed the operation since it opened.

From humble beginnings, Chef Kwan started working at 13 years old, as a textile mechanic technician while going to night school. With a dream of becoming a cook in New

York, Chef Kwan took cooking classes with some friends but only he persisted. The New York sojourn didn’t quite come through, but Chef Kwan was hooked on cooking, and became the senior chef of a western restaurant at the tender age of 18.

Chef Kwan joined Maxim’s in 1977, and rose quickly through its ranks, eventually becoming its executive chef, overseeing western restaurants and leading their openings.

He also looks after the company’s catering service. What distinguishes Chef Kwan’s culinary experience is his passion, and curiosity to learn and perfect the skills for all cuisines. Kwan has travelled the world, learning and picking up new cooking techniques and special recipes. In addition to the western culinary traditions Chef Kwan is accomplished in Chinese, Southeast Asian and Japanese cuisines. A conversation with the loquacious Chef Kwan is a delightful, non-stop journey into the culinary universe.

The menu at Café Landmark reflects much of Chef Kwan’s diverse experience. For our meal, we started with Fresh Crabmeat au Gratin ($280/2 pieces), handpicked fresh crabmeat baked in shell with onion, cheddar cheese, French cream, white wine and Hollandaise sauce, and Lobster Bisque ($128) with fresh lobster tail, richly flavoured and savoury.

The ever-popular Boston Lobster Linguine ($350), introduced by Chef Kwan in 1985, is continuously upgraded and improved, to keep it contemporary. For the mains we had Grilled Black Pepper U.S. Beef Tenderloin ($350) and Surf and Turf ($360) – grilled half–Boston lobster, U.S. beef tenderloin and sauteed vegetables. The tenderloin is grilled medium rare, its meat is tender, juicy, and flavourful – it’s hard to go wrong with quality USDA beef. A nice glass of Café Landmark’s own private label pinot noir matches the food perfectly.

We finished the meal with two lovely desserts: Turkish Delight ($80), rose petal ice cream and Dark Chocolate Molten Cake ($80), served warm with vanilla gelato – a nice way to wrap up the meal.

Between excellent food, engaging conversation and relaxing ambience, our visit to Café Landmark was a fun and memorable experience. It’s an excellent venue for pretty much all occasions. We strongly recommend you give it a try and be sure to book early.




Shop 107-108, 1/F Landmark Atrium, 12-16 Des Voeux Road Central, Central, Hong Kong
2526 4200


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