Island Shangri-La Hong Kong’s beloved seafood destination enters a fresh chapter under Chef Cary Docherty, with a revamped à la carte offering and a special one-night collaboration with one of Asia’s top cocktail bars.
Lobster Bar and Grill at Island Shangri-La Hong Kong (still home to the world’s best martinis) has long been a fixture of the city’s fine dining scene, and this month it signals a confident new direction.
A Refined New Direction
Chef Cary Docherty has unveiled a completely refreshed à la carte menu that stays true to the soul of classic brasserie cooking while pushing it somewhere altogether more exciting — drawing on global influences, seasonal produce, and a willingness to surprise.
The result is a menu designed equally for lazy weekend lunches and celebratory evenings, with something to intrigue at every turn.
Raw Ambition
The menu opens with a Raw section that sets the tone immediately. The Beef Tartare forgoes the traditional French approach in favour of hand-cut beef seasoned with soy sauce, oyster sauce and wasabi, topped with egg yolk and served with crisp pommes gaufrettes — a confident East-meets-West opener.
Yellowfin Tuna Tataki arrives with avocado, lime, shiso and sesame, while Seared Hamachi pairs buttery Japanese amberjack with green olive tapenade and fennel. Hokkaido Scallops, dressed with citrus, pink peppercorn oil and three varieties of radish, round out a section that feels fresh, precise and full of personality.
The Crumpet Moment
Perhaps the most playful addition to the menu is the Crumpet section — freshly made in-house and used as a canvas for inventive savoury toppings. A Lobster Crumpet comes layered with miso and yuzu emulsion, toasted sesame, nori and crispy shallots. A Braised Morels version celebrates spring with wild garlic pesto and sweet peas, while a Kristal Caviar option offers a more indulgent route, finished with crème fraîche and chives.
From the Grill
Charcoal cookery anchors the main courses. A full blood Australian Wagyu T-Bone — graded at a remarkable MB 9+ — is the showpiece, while a Coal Roasted Hispi Cabbage, finished with smoked chilli and garlic salsa, proves that vegetarian dishes deserve equal billing. White Asparagus with toasted hazelnuts, hollandaise and chive oil makes the most of the season.
New Grilled Sourdough Flatbreads — topped with combinations like local clams with leeks and parmesan, or nduja with burrata and basil — add a relaxed, sharing-friendly dimension to the lineup.
Desserts With Drama
The kitchen closes on a theatrical note. A Baked Alaska with mandarin and Earl Grey is torched tableside, while a Chocolate Tart delivers rich, smoky bittersweet depth. A Seasonal Fruit plate with togarashi, shiso and ginger sorbet offers a lighter, herb-forward finish.
A Night With BAR MOOD
Alongside the new menu launch, Lobster Bar will host a one-night guest shift on 25 June with BAR MOOD — the Taipei cocktail destination that ranked No. 37 on Asia’s 50 Best Bars 2024 and holds the list’s Sustainable Bar Award.
Founded by Nick Wu, BAR MOOD is known for translating Taiwanese culture and terroir into cocktail form, using local mountain teas, tropical fruits and coastal flavours as narrative tools. Four cocktails created exclusively for the Hong Kong evening will be on offer from 7pm to 11pm — a rare chance to experience the bar’s storytelling approach without crossing the strait.
The new à la carte menu is available now for lunch and dinner daily.
