Gaddi's

<h2>A Room That Carries Its Own History</h2><p>Tsim Sha Tsui was already Hong Kong's centre of cosmopolitan ambition when The Peninsula opened on Nathan Road in 1928. The neighbourhood's character has always been shaped by proximity to the harbour, the flow of diplomatic and commercial traffic across the Kowloon waterfront, and the particular kind of formality that attaches itself to institutions older than the city's modern skyline. Gaddi's, which opened inside The Peninsula in 1953, arrived at exactly the moment when Hong Kong's postwar economy was beginning to find its register, and French fine dining became the vocabulary for seriousness in hospitality across Asia in the decades that followed.</p><p>The room itself carries that weight. Once the hotel's grand ballroom, it is fitted with a 17th-century Coromandel screen depicting the Emperor Kangxi and his consort at the Summer Palace — one of a pair, the other held by the Metropolitan Museum of Art in New York — alongside a painting by the colonial-era portraitist George Chinnery. The artwork is not decorative filler; it positions the dining room in a specific continuum between European fine art collection and Chinese imperial heritage, which is as accurate a summary of Hong Kong's cultural negotiation as any.</p><h2>Where Gaddi's Sits in Hong Kong's French Dining Tier</h2><p>Hong Kong has sustained a serious French fine-dining circuit for decades, running in parallel with the city's broader progression up the Michelin rankings. The current field at the leading end includes [Amber](https://www.enprimeurclub.com/restaurants/amber-hong-kong-restaurant), which operates at the contemporary end with a naturalist menu framework, and [Caprice](https://www.enprimeurclub.com/restaurants/capines-hong-kong-hong-kong-restaurant) at Four Seasons, which competes in the classical European bracket. Gaddi's holds one Michelin star, scored 87.5 points in the 2025 La Liste rankings and 85 points in 2026, and ranked 179th in Opinionated About Dining's Asia list in 2024, rising to 193rd in 2025. Those numbers place it in the top tier of a city with one of the highest concentrations of Michelin-starred restaurants globally , a harder achievement than it would be in most other markets.</p><p>The competitive set extends beyond the obvious French addresses. [8½ Otto e Mezzo Bombana](https://www.enprimeurclub.com/restaurants/8-12-otto-e-mezzo-bombana-hong-kong-restaurant) occupies a comparable position in the Italian bracket, while [Jean May](https://www.enprimeurclub.com/restaurants/jean-may-hong-kong-restaurant) and [Racines Hong Kong](https://www.enprimeurclub.com/restaurants/racines-hong-kong-hong-kong-restaurant) represent newer entrants working within French and French-adjacent traditions. Gaddi's differentiates from that cohort not through innovation in format but through institutional density: it has been continuous since 1953, which in Hong Kong terms makes it genuinely one of the longest-running fine-dining operations in the region.</p><h2>The Kitchen Under Anne-Sophie Nicolas</h2><p>Classical French fine dining outside France tends to operate along a spectrum from strict reproduction of the metropolitan canon to more adaptive interpretations that absorb local produce and preference. Gaddi's has historically positioned itself at the rigorous, formal end of that range. The current kitchen, under Chef Anne-Sophie Nicolas, represents a specific development: Nicolas is the first female chef the restaurant has had in its more than seventy-year history, a fact that reflects the broader, still-incomplete shift in who occupies senior positions in formal European dining rooms across Asia.</p><p>The kitchen's approach, as described by the restaurant's own editorial positioning, involves legacy recipes reworked with contemporary technique rather than a wholesale reconception of the menu's identity. The pan-seared Norwegian langoustine is cited as the signature item. That choice of centrepiece is telling: langoustine as a vehicle for technique has been a marker of classical French kitchens globally for decades, and its continued prominence here signals that Gaddi's is not competing on reinvention but on execution within a recognised tradition. Chef de cuisine Albin Gobil supports Nicolas in that framework.</p><p>For context across the French dining circuit in Asia, [Sézanne](https://www.enprimeurclub.com/restaurants/sezanne-tokyo-restaurant) in Tokyo and [Les Amis](https://www.enprimeurclub.com/restaurants/les-amis-singapore-restaurant) in Singapore occupy adjacent positions in the regional conversation around European classical cooking with local adaptation. Further along the innovation axis, [L'Effervescence](https://www.enprimeurclub.com/restaurants/leffervescence-tokyo-restaurant), [ESqUISSE](https://www.enprimeurclub.com/restaurants/esquisse-tokyo-restaurant), [Florilège](https://www.enprimeurclub.com/restaurants/florilege), and [La Cime](https://www.enprimeurclub.com/restaurants/la-cime-osaka-restaurant) in Osaka each pursue distinctive interpretive frameworks. In Europe, [Hotel de Ville Crissier](https://www.enprimeurclub.com/restaurants/hotel-de-ville-crissier-crissier-restaurant) and [Le Taillevent](https://www.enprimeurclub.com/restaurants/le-taillevent-paris-restaurant) in Paris represent the institutional end of the tradition that Gaddi's belongs to by lineage.</p><h2>The Wine Programme</h2><p>The cellar at Gaddi's is one of the defining arguments for the restaurant in any serious planning conversation. Star Wine List ranked it first in Hong Kong in 2024, 2025, and again in both its ranked positions in 2026, which represents a consistent assessment across multiple evaluation cycles. The list runs to approximately 800 selections drawn from an inventory of 10,000 bottles, with strengths concentrated in Burgundy, Bordeaux, and Champagne. Pricing sits at the upper end of the Hong Kong market, reflecting both the depth of older vintages likely held and the cost of maintaining a cellar at that scale in a city where storage and import costs are structurally high.</p><p>The corkage fee is set at HK$128, which makes bringing a significant personal bottle a viable calculation for guests with specific references in mind. Wine Director Marc Le Gallic oversees the programme alongside sommeliers Carla Lourtioux and Yukki Chan. That staffing depth at the sommelier level is itself a signal: a three-person wine team in a single restaurant correlates with a programme designed for guests who use the list seriously rather than treating it as incidental to the meal.</p><p>[Petrus](https://www.enprimeurclub.com/restaurants/petrus-hong-kong-restaurant) on Hong Kong Island is the other address most frequently cited in the same breath for wine programme depth. The difference in positioning is partly geographic , Petrus operates from Island in Admiralty, which draws a different cross-section of the city's dining population , and partly one of culinary framework, since Petrus anchors itself more explicitly around Bordeaux. Gaddi's broader Burgundy, Bordeaux, and Champagne emphasis suits a wider range of menu-matching decisions across a longer tasting format.</p><h2>Format, Dress, and Practical Considerations</h2><p>The restaurant operates Tuesday through Saturday, with lunch service running from noon to 2:30 PM and dinner from 6:30 PM to 10:30 PM. It is closed on Sundays and Mondays. That schedule is narrower than many comparable addresses in the city and reflects a model oriented around delivering a specific, high-labour format rather than maximising covers across the week.</p><p>The dress code is among the more specific in Hong Kong's formal dining circuit. Guests are asked to dress in elegant attire for both lunch and dinner. Gentlemen are expected to avoid sleeveless shirts and to wear jackets with full-length trousers. This is not a common requirement at this price tier in contemporary Hong Kong, where most Michelin-starred restaurants have relaxed dress expectations considerably over the past decade. At Gaddi's it is a deliberate choice, aligned with the dining room's character and the institutional positioning of The Peninsula itself.</p><p>Advance booking is recommended for both services. The restaurant can be reached by email at gaddis@peninsula.com or through The Peninsula's online reservation system. Google reviewers rate it 4.5 from 324 reviews, a figure that reflects consistent satisfaction in a venue where the base expectation is already high.</p><p>The Peninsula Hong Kong sits on Salisbury Road in Tsim Sha Tsui, within walking distance of the TST MTR station and the Star Ferry terminal. For those planning a broader visit, see our <a href="https://www.enprimeurclub.com/restaurants/hong-kong">full Hong Kong restaurants guide</a>, <a href="https://www.enprimeurclub.com/hotels/hong-kong">full Hong Kong hotels guide</a>, <a href="https://www.enprimeurclub.com/bars/hong-kong">full Hong Kong bars guide</a>, <a href="https://www.enprimeurclub.com/wineries/hong-kong">full Hong Kong wineries guide</a>, and <a href="https://www.enprimeurclub.com/experiences/hong-kong">full Hong Kong experiences guide</a>.</p><p><strong>Quick reference:</strong> Gaddi's, 1/F The Peninsula Hong Kong, Salisbury Road, Tsim Sha Tsui. Tue–Sat, lunch noon–2:30 PM, dinner 6:30–10:30 PM. Closed Sun–Mon. Michelin 1 star. Wine cellar: 10,000 bottles, HK$128 corkage. Elegant attire required.</p><h2>Frequently Asked Questions</h2><h3>What dish is Gaddi's famous for?</h3><p>The pan-seared Norwegian langoustine is the dish most consistently cited in connection with Gaddi's current kitchen direction. As a technical reference point, it represents the kind of classically-framed protein cookery that has defined the restaurant's reputation since the 1950s. The current iteration, under <a href="https://www.enprimeurclub.com/restaurants/amber-hong-kong-restaurant">Chef Anne-Sophie Nicolas</a>, applies contemporary technique to the preparation while keeping the dish anchored in the French canon that Gaddi's built its identity on. For a broader view of where the restaurant sits among Hong Kong's French addresses, the <a href="https://www.enprimeurclub.com/restaurants/hong-kong">full Hong Kong restaurants guide</a> maps the current field.</p>

How it compares

• Gaddi's

  Cuisine

  French

  Awards

  Gaddi’s is The Peninsula Hong Kong’s most formal, fine-dining restaurant, as befits the first ever French cuisine restaurant to open in the Chinese city.; Star Wine List #2 (2026); Star Wine List #1 (2026); Opened in 1953 and still running today, Gaddi's it is one of the oldest fine dining restaurants in Hong Kong. It is located in and managed by The Peninsula Hotels, in a historical building in Tsim Sha...; La Liste Top Restaurants (2026): 85pts; Star Wine List #1 (2025); Opinionated About Dining Top Restaurants in Asia Ranked #193 (2025); WINE: Wine Strengths: Burgundy, Bordeaux, Champagne, France Pricing: $$$ i Wine pricing: Based on the list\'s general markup and high and low price points:$ has many bottles < $50;$$ has a range of pricing;$$$ has many $100+ bottles Corkage Fee: $128 Selections: 800 Inventory: 10,000 CUISINE: Cuisine Types: French Pricing: $$$ i Cuisine pricing: The cost of a typical two-course meal, not including tip or beverages.$ is < $40;$$ is $40–$65;$$$ is $66+. Meals: Lunch and Dinner STAFF: People Marc Le Gallic:Sommelier Wine Director: Marc Le Gallic Sommelier: Carla Lourtioux, Yukki Chan Chef: Anne-Sophie Nicolas General Manager: Joseph W.Y. Chong Owner: Hongkong and Shanghai Hotels Limited; La Liste Top Restaurants (2025): 87.5pts; Once the famed hotel's grand ballroom, Gaddi's is known for its authentic, lavish decor, warm, meticulous service and impeccably crafted dishes. With chef Anne-Sophie Nicolas at the helm – its first female chef since it opened in 1953 – the legendary institution is ushering in a new era. Expect legacy recipes jazzed up with creative twists. The pan-seared Norwegian langoustine, cooked to perfection and boasting intense umami, is the must-try.; **Inspector's Highlights:** Things to Know Guests wishing to dine at Gaddi’s are recommended to dress in elegant attire for lunches and dinners, suitable for the timeless setting. Gentlemen should avoid sleeveless shirts and opt for jackets and full-length trousers.A priceless 17th Century Coromandel screen that depicts the Emperor Kangxi and his consort in the Summer Palace and is one of a pair with the other placed in the Metropolitan Museum of Art in New York, and a painting by George Chinnery lines the walls of Gaddi’s.To reserve a table at Gaddi’s, call 852-2696-6763, email gaddis@peninsula.com or book through the website at The restaurant’s reputation in Hong Kong is such that it’s recommended that you book in advance for lunch and dinner. **Amenities:** 1/F The Peninsula Hong Kong, Salisbury Road, Kowloon, Hong Kong, SAR; Star Wine List #1 (2024); Opinionated About Dining Top Restaurants in Asia Ranked #179 (2024); Michelin 1 Star (2024); Opinionated About Dining Top Restaurants in Asia Highly Recommended (2023)

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  Notes

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