Last order: 30 minutes before the end of the meal periods
Mondays to Fridays:
Lunch: 12:00noon - 3:00pm
Dinner: 6:30pm - 10:30pm
Saturdays, Sundays and public holidays:
Lunch: 11:00am - 3:30pm*
Dinner: 6:30pm - 10:30pm
*Last order: 2:45pm
Remarks:
The allotted dining time per table during lunch period on Saturdays, Sundays and public holidays is 120 minutes from reservation time. Same arrangement applies to walk-ins once being seated.
Menu
More Information
Signature Dishes
Drunken Seafood – Lobster
Smoky Dry-aged Threadfin
Whole Flower Crab with Wok-fried Rice Roll Seafood Broth
Roasted Whole Suckling Pig
About Fortune Room
Chef Paul Tsui
Executive Chef (Fortune & Chinese Banquet)
Growing up near the Aberdeen Fish Market, Chef Paul has a deep appreciation for fresh ingredients and the vibrant atmosphere of wet markets. A prime example of the influence is his unique ‘mixology of soya sauce’ - a five-soy-sauce blend sourced from Hong Kong, Japan and Taiwan to enhance the flavour of seafood. When curating menus, Chef Paul prioritises seasonal ingredients and demonstrates his commitment to learning new techniques aligned with our culinary culture and Members’ preferences. This dedication has resulted in Members' favourites like Smoky Dry-Aged Threadfin and Braised Goose with Sea Cucumber.
More Dining Option
View All
Explore More From