OUR TEAM

(30 October 2026) As the autumn chill sets in, it signals the perfect season for comforting, nourishing cuisine. Embracing the natural rhythm of the harvest and winter months, Chef Ng Po Ming, Executive Sous Chef – Chinese Restaurants Kitchen at the HKCEC, and his team have incorporated the concept of "Harvest and Hearth" into a collection of heart-warming seasonal dishes designed to deliver rich, satisfying flavours. The Harvest and Hearth menu is available from 5 October 2026 to 10 January 2027, showcasing a selection of classic autumn and winter gathering dishes. In addition, starting from 2 November 2026, The Atrium will launch a new collection of Chef's Recommendations dishes. Spanning appetisers, main courses and desserts, adding new excitement to the autumn and winter dining experience.

Harvest and Hearth À La Carte Menu

Chef Ng has selected prime seasonal ingredients to craft eight Harvest and Hearth dishes, offering a range of warming clay pot specialties, nourishing soup and dessert. Highlights include the Imperial Snake Soup with Shredded Abalone, Premium Fish Maw and Black Fungus (HK$128 per person), meticulously prepared using traditional techniques for a rich, comforting, and deeply nourishing experience. The Heritage Lamb Brisket with Bean Curd Sheets in Clay Pot (HK$458) is a classic must-try for autumn and winter gatherings, featuring tender, flavourful lamb brisket that warms the soul. The Stewed Fish Maw with Golden Crab Meat and Roe in Clay Pot (HK$368) is a true culinary delight: the fish maw is first puffed to a light, crispy texture, while the crab roe is stewed to draw out its natural umami, before the two are combined in the clay pot. Chef Ng specially serves it with a crispy flatbread, to complement the rich, savoury crab meat and roe, adding an extra layer of texture and indulgence. The Sea Cucumber and Chicken with Crab Meat and Roe in Clay Pot (HK$408) pairs tender sea cucumber with sweet crab roe for an aromatic, irresistible dish. The Braised Beef Short Rib with 20-year Aged Tangerine Peel (HK$328) is infused with 20-year-aged tangerine peel, delivering a mellow, sweet finish. The Sichuan-style Preserved Meats with Taro in Clay Pot (HK$288) features preserved meats sourced from Sichuan and Yunnan, smoked to perfection for a deep, robust flavour, with soft taro soaking up every drop of essence. To conclude the feast on a sweet and soothing note, the Double-boiled 3.6 Milk with Prince Ginseng (HK$88) offers a creative twist: while Prince Ginseng is traditionally used in soups, Chef Ng has incorporated it into a dessert, using the smooth sweetness of 3.6 milk to balance the herbal notes and elevate its nourishing properties.

View the "Harvest and Hearth" à la carte menu: https://bit.ly/4AeFNez

Chef's Recommendations

The popular new collection of "Chef's Recommendations" will revamp on 2 November 2026 with a refreshed lineup. The Pressed Local Chicken with Fish Maw and Peppercorn (HK$188) is an exquisite appetiser that blends tradition with creativity. Tender chicken and nourishing fish maw are pressed into an elegant cube, topped with crispy chicken skin, caviar, and a specially crafted spicy sauce. Each bite offers a delightful contrast of crunchy skin, tender fish maw, and chicken, perfectly balanced by the spicy sauce and the rich umami of caviar. Another signature dish, the Kanto Sea Cucumber and Aged Tangerine Peel Stewed with Nepalese Mountain Grains (HK$298 per person), combines premium Kanto Sea cucumber with mountain grains braised in roast goose meat and abalone sauce, delivering a rich mix of soft collagen, chewy textures, and mellow citrus aromas. The Pan-fried Chicken with Sand Ginger and Cognac (HK$258 for half; HK$498 for whole) is Chef Ng's signature speciality. Infused with aromatic sand ginger and rich cognac, the tender chicken is pan-fried without a drop of water. This cooking method locks in natural juices, yielding golden, crispy skin and succulent meat with beautifully layered aromas. The Baked Stuffed Crab Shell with Cheese Trio (HK$168 per person) layers three distinct cheeses — Mozzarella, Cheddar, and Parmesan cheese over a crab shell and bakes it to a golden, tempting finish. The richness of the cheese and the sweetness of the crab meat meld perfectly, showcasing a masterful fusion of Western flavours and Chinese ingredients.

The dessert selection is equally impressive. The "Tranquil Waters" - Silky Avocado and Milk Panna Cotta Mousse with Fragrant Osmanthus (HK$68 per person) blends osmanthus, avocado, and milk into a silky mousse inspired by The Atrium’s lotus pond feature wall, evoking a serene pavilion on a calm lake. New among the classic Chinese desserts is the Baked Sago Pudding with Red Bean and Aged Tangerine Peel (HK$78 per person), featuring dense, sweet red beans with a hint of citrus bitterness inside a pudding that is crisp outside and soft within. Finally, the creative Baked Chestnut Pastry (3 pieces) (HK$68) is golden and crisp outside with a chestnut purée filling, shaped like a real chestnut and showcasing the chef's craftsmanship.

Dinner Promotion: Enjoy HK$100 off for every HK$500 spent (before 10% service charge) when dining at The Atrium for dinner. The more you dine, the more you save—with no upper limit!

For enquiries or reservations at The Atrium, please call 2582 7332, WhatsApp 9212 3087, or visit: https://www.tablecheck.com/en/hkcec-the-atrium/reserve/message.

Tea and condiment charges apply and subject to 10% service charge (based on the original price) | All offers are not applicable on 22, 24-26 and 31 December 2026 | Available for lunch and dinner dine-in only | While stocks last | Photos are for references only

The Atrium Chinese Restaurant Information
Address
Level 1, Hong Kong Convention and Exhibition Centre, 1 Harbour Road, Wanchai

Opening Hours
Lunch
Monday to Friday - 11:30am to 3pm
Saturday, Sunday and Public Holidays - 11am to 3pm

Dinner
Monday to Sunday and Public Holidays - 6pm to 10pm

Telephone
2582 7332 or WhatsApp 9212 3087

Website
https://restaurants.hkcec.com/TheAtrium

Social Media
Instagram (@dining_hkcec)
Facebook (@HKCECofficial)

About the Hong Kong Convention and Exhibition Centre
This award–winning 306,000–sqm building, first opened in 1988, offers 91,500 sqm of rentable space. An iconic Hong Kong landmark, the Hong Kong Convention and Exhibition Centre (‘HKCEC’) is located on a prime waterfront site in the central business district of Hong Kong. It is owned by the Hong Kong SAR Government and the Hong Kong Trade Development Council.

About Hong Kong Convention and Exhibition Centre (Management) Limited
Hong Kong Convention and Exhibition Centre (Management) Limited (‘HML’) is a professional private management and operating company responsible for providing day–to–day management for the HKCEC, where it oversees administration, marketing, booking, scheduling, event co–ordination, maintenance and security. It also manages food and beverage operations at the HKCEC, including restaurants and catering services. HML provides world–class services for users, visitors and guests of the HKCEC, a venue which has been consistently awarded the title of ‘Best Convention and Exhibition Centre in Asia’ by leading industry professionals. Events at the HKCEC, including exhibitions, conferences, corporate meetings, entertainment events, seminars and banquets, contribute significant economic benefits to the city and help raise the international image of Hong Kong.

HML is a member of CTF Services Limited. Listed on The Stock Exchange of Hong Kong Limited, CTF Services Limited (Hong Kong Stock Code: 659) is a conglomerate with a diversified portfolio of market-leading businesses, predominantly in Hong Kong and Chinese Mainland. The Group’s businesses include financial services, toll roads, logistics, construction, and facilities management. Through the Group’s sustainable business model, it is committed to creating more value for all stakeholders and the community.

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