[2025 Hong Kong Restaurant] Travel Guide for Restaurant Petrus (Updated Jul)

The most representative high-end French restaurant in the city Petrus at Island Shangri-La Hotel, Hong Kong Definitely a seat Enjoy the best view of Victoria Harbour Normally, you have to wait at least a month to reserve a window seat for lunch. If you book a staycation package, you can have breakfast at Petrus. For a sea view seat It's worth it that I went there at 7 o'clock in the morning for breakfast. Breakfast is also rich Semi-buffet style with one main course of your choice There are also many bread and cakes available. The Chinese breakfast here is much better than the Room Service The fried dough sticks are especially crispy I was very surprised that the restaurant knew I was celebrating my birthday and suddenly sent me a birthday bun The service at Shangri-La Hotel is really considerate 📍Restaurant Petrus 56/F, Island Shangri-La, Pacific Place, 88 Queensway, Admiralty #Hong Kong Check-in #Hong Kong Places to Visit #Hong Kong Hotels

Address: Level 56, Pacific Place, Supreme Court Road, Central (Island Shangrila-la Hotel) Ambiance/Facilities: The restaurant seats at the 56/F and a table by the window overlooking the Harbour is just one of the best view in Hong Kong. It is well decorated with wood and statues, accounting for every detail in its interior design and the table setting. Spacious and serene, it is perfect for anniversary and friends gathering that is both a treat for your tastebuds and relaxing for a weekend lunch. The service is always the best thing it can offer, knowledgeable staffs that are super attentive. Highlights: Every dish is well curated for a balance of flavours and you can expect to appreciate the work and preparation put together for the blending of those taste. Every dish is a surprise. One of the greatest joy was seeing the tree presented to us after the dessert, it is a tree made of chocolate and filled with chocolate and gummy bites disguised in the shape of butterflies and cocoa. We added 80 hkd for the lobster, lobster bits were of reasonable amount and super fresh, highly recommend. For those who want to celebrate birthday at Petrus, there is complementary cake and bringing your own cake is free of charge! Average price per person: Three course meal 738 hkd pp Water + service charge ~1000 hkd pp Rating: 10/10✨ #hkfood #foodie #Admiralty #finedining

address- 56/F, Shangri-La Hotel, Hong Kong Island, Block 2, Pacific Place, 88 Golden Mile Road, Hong Kong Features- Located on the highest floor of Shangri-La in Golden Bell, the interior is magnificently decorated with many artworks, and the ceiling is painted with murals, with noble crystal chandeliers. Most of the seats are by the window, so you can enjoy the view of Victoria Harbour. The food is beautifully presented, increases appetite, the bread is soft and crispy, very tasty, but the main course portion is relatively small, we ordered this seaweed squid cheese pasta and crab cream mushroom pasta, color and flavor are definitely worth mentioning and must eat, although the price is expensive 😆 In this dining experience every staff was very warm and hospitable making us feel at home. Price per person- $400-$1200 rating - 10 points/10 points #foodie #I miss #HongKong #SummerFoodRecommendations #SummerGood Places

#timetotravel Named after Chateau Petrus, a legendary wine estate, Restaurant Petrus (Petrus) is a one Michelin star, contemporary French fine dining restaurant in Hong Kong. Since Petrus is located on the 56th floor Island Shangri-La, Hong Kong, the dining area offers breath-taking and panoramic views of Victoria Harbour. However, since we made our reservation at Petrus only a week in advance, all tables by the window were all fully booked. Decorated with chandeliers, grand wallpapers and drape window curtains, the Baroque inspired interior of Petrus mirrors what you would see in a French Chateau. I visited Petrus for lunch. I opted for the three-course menu, which was priced at 738 HKD. I had the Obsiblue Prawns served with Yuzu for appetizer. I remember being excited about it because it sounded good on paper and being disappointed by its taste. For mains, I had Beef Brisket with broccoli and donabe rice. And I ended the meal with a chocolate dessert. The main and desserts were good but not at all mind blowing. Petrus does not really change its menu often so perhaps I would not revisit. #finedining #michelin #michelinhk #french

#foodiehk #foodie #HongKongrestaurant #Michelinrestaurant For this birthday celebration, my husband specially chose the Michelin-starred Perth Restaurant in Shangri-La Hong Kong Island to try his dinner. We stay at the hotel has 1000 dollars dining vouchers, then an additional 9% off purchase of dining vouchers, we were buying more than 1500 dollars, in effect, the consumption of Percy Restaurant deducted meal vouchers can have another discount, very cost-effective. The restaurant is rich and elegantly decorated. Although the area is not large, each dining table will be spaced at an appropriate distance. There are 4 or 5 tables in the front row with sea views, so reservations should be made in advance. The set menu has a signature menu and a 3-5 course dinner to choose from. signature menu 6 courses in total, including the signature Spanish red shrimp. We chose the signature menu and 4 course dinner this time Pre-meal bread, tasted good, served warm. I tried about 4 or 5 appetizers, the overall shape is attractive, the pots are artistic, the taste is rich, which shows the chef's care. Among the more special are: Strawberry-shaped foie gras sauce with strawberry jelly, the shape and taste are very surprising ❤️ White trout with caviar and vegetables, slightly spicy cream at the bottom, rich flavor 😋 The signature palm-sized Spanish red shrimp, the half-cooked shrimp meat is bouncy, while the shrimp head is cooked to eat full of shrimp paste. 😇 The main course instead had no appetizers special and surprising, but the taste was excellent. We ordered the toast, lobster, lamb chop and beef neck. Worth mentioning is the lamb chop and beef neck, the outer layer of lamb chop is black pepper crispy skin, the side dish is white radish wrapped in lamb puree, plus spicy sauce, richer Middle Eastern Indian flavor, more surprising. The beef neck is served with its own extra-rich beef sauce and sweet beetroot rolls, which are slightly special. Dessert has the black forest cake from the German chef's hometown, which tastes very authentic. Another coffee soufflé, plus petite four after the meal Overall, the taste is full, the food is attractive and characteristic, which shows the chef's skill and creativity. The price is also acceptable. If you come to eat at noon, the price is more cost-effective and worth a try.

Restaurant Petrus, the upscale French cuisine at Shangri-La Hotel, Hong Kong, earned a one-star honor in the Michelin Guide for Uwe Opicensky’s return as Executive Chef at Shangri-La Hotel, Hong Kong. This famous chef from Germany has been at the helm of several premier restaurants around the world for 33 years. Although he is senior, inspiration is not inferior to young people. Selecting seasonal ingredients and incorporating artistic elements to make playful dishes that are both delicious and sophisticated is Uwe’s consistent culinary style. Petrus itself is going the gorgeous feast route, with the night view of Victoria Harbor, expensive is certain! Starter is white trout meat, very tender, served with premium caviar and fruits and vegetables, simply captivated the guests. Served with a slightly sweet German Riesling, very fresh. One of Uwe's signature dishes, Spanish red shrimp, palm-sized Spanish red shrimp debuted, half-cooked red shrimp meat is very tender, fully cooked shrimp head is full of surging shrimp paste, super rich. Turbot turbot, served with seasonal wild vegetables and mushrooms, plus a butter sauce that matches the hearty fish. The beef presentation is very exquisite, and the cherries have the effect of painting dragons and dots. The steak section uses American ribeye covered meat, which is rich in meat flavor and goes well with today's American Pinot noir. Dessert was soufflé and ice cream, along with Petite four, to complete the dinner.