A culinary voyage from contemporary Hong Kong.
Inspired by the iconic red-sailed junk boat — an enduring symbol of Hong Kong’s harbor — Red Junk – Hong Kong Fusion brings to life the spirit of modern Hong Kong through every dish, space, and emotion.
Each dish is a journey in itself, as Red Junk – Hong Kong Fusion is more than just a restaurant — it’s a “flavor voyage aboard the red sail,” inviting guests to explore the unique essence of Hong Kong cuisine.
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The colorful and richly Hong Kong-inspired ambiance of Red Junk – Hong Kong Fusion promises guests a truly impressive and memorable experience. Thoughtfully designed, the space is divided into two distinct areas to cater to various dining needs:
VIP Area: Elegant, exclusive, and private, with a dedicated entrance. The sophisticated design makes it ideal for high-level meetings, private gatherings, or important business occasions.
Main Dining Area: Spacious and airy with premium furnishings. Flexible table arrangements suit everything from intimate dinners to lively group celebrations.
At Red Junk – Hong Kong Fusion, every corner is meticulously crafted to deliver the most refined and complete dining experience.
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With 26 years of culinary experience, Chef Lau Chi Wai has led numerous renowned restaurants and left a lasting impression through his signature flavors. He is the creative force behind iconic dishes that have defined his name, such as Royal Glazed Pork Belly, Sweet & Sour Rabbitfish, Crispy Skin Roast Chicken, and Snowy Mountain Prawn General.
The kitchen team at Red Junk – Hong Kong Fusion is professionally trained and highly skilled, ensuring the highest standards in every dish. With a refined blend of traditional techniques and modern flair, they deliver an authentic, elevated, and distinctive taste of Hong Kong cuisine.
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