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Gaddi's

4.8 (14 Reviews)
Gaddi's, Hong Kong
Gaddi's, Hong Kong Interior, Gaddi's, Tsim Sha Tsui, Hong Kong Braised Snails, Gaddi's, Tsim Sha Tsui, Hong Kong Cornish Crab Salad, Gaddi's, Tsim Sha Tsui, Hong Kong Dining Area of Gaddi's, Tsim Sha Tsui, Hong Kong
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  • Reviews
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  • Menus

    A La Carte Menu 主餐牌

    Degustation Menu 品嚐餐牌

    Lunch Menu 午餐餐牌

    Dessert Menu 甜品餐牌

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    Menu Highlights

    Bisque de Homard, Limousin Veal Rack

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  • Reviews

    4.8 (14 Reviews)

    Food:

    4.7

    Service:

    5.0

    Atmosphere:

    4.7

    Dish Recommendations
    1
    Bisque de Homard 1 Vote

  • About

    Location

    Tsim Sha Tsui

    1/F, The Peninsula Hong Kong, Salisbury Road, Tsim Sha Tsui, Hong Kong

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    Cuisine

    French, Modern European

    Good For

    Fine Dining, Private Functions, Quiet Dining, Romantic Dates

    Opening Hours

    Tue to Sat: 12pm-2:30pm (Set Lunch Menu last order at 1:30pm and A La Carte Menu last order at 2pm), 6:30-10:30pm (Set Dinner Menu last order at 8:30pm and A La Carte Menu last order at 9:30pm)

    Michelin Guide Hong Kong Macau 2024

    Gaddi's has been awarded 1 Michelin Star.

    Chope has partnered with Michelin as the Official Reservation System Provider to help you make reservations instantly. Don't miss the chance to experience a Michelin-awarded restaurant.
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    Description

    Hong Kong's first restaurant in the Far East, Michelin-starred Gaddi's offers exquisite French fine-dining experience curated by Culinary maestro Albin Gobil, served with a magnificent wine list. (Feb 2020)
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    The Buzz

    "Vendéen pigeon breast roasted with Muscovado sugar, stuffed leg and glazed root vegetables is divine as it raises an expected game flavour to an exciting new infusion of texture, taste and the glorious colour of pink so beautifully achieved, simply gorgeous." -Hong Kong Tatler

    "To follow this came scampi in two ways – fresh raw scampi wrapped in rice paper, and tender roasted scampi garnished with blood orange and coriander purée, lime peel and grated lime and orange zest. I loved the differing textures of the two components and how the touches of citrus brought out even deeper flavours in the dish." -Sassy Hong Kong
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