Mandarin Oriental, Hong Kong is adding a chef-led pizza omakase restaurant and a whisky salon stocked with bottles from Scotland and Asia to a dining collection that already includes a harbour-view French brasserie. These venues offer an early look at how the group wants guests to spend time in its hotels, with each restaurant and bar offering its own atmosphere and approach to food and drink.
On 2 November 2026, Mandarin Oriental announced Restaurants, Bars & Experiences, or RB&E, replacing its traditional Food & Beverage function. The approach brings design, music, cultural programming and local connections into the planning of its restaurants and bars, alongside what arrives on the plate or in the glass.
Restaurants with their own following
Mandarin Oriental wants its restaurants and bars to attract local residents as well as international travellers, competing with independent venues in each city. The ambition is for guests to seek out a particular restaurant or bar, whether or not they are staying upstairs.
Christian Gradnitzer, the group’s director of Restaurants, Bars & Experiences, explained the thinking: “Every restaurant and bar needs an identity, an audience and a reason to visit – and, importantly, a reason to return.”
The group plans to place greater emphasis on original concepts, collaborations, design and cultural programming. Recent examples include the A. Wong collaboration at Mandarin Oriental Mayfair and a Culinary Dialogue between chefs Thomas Seifried and Richard Ekkebus, connecting culinary talent across the portfolio.
Mandarin Oriental is also developing a select number of its own concepts that can be adapted to individual destinations. Its stated intention is to retain local character as successful ideas grow, rather than reproduce an identical restaurant experience across different cities.
James Norman has been appointed regional director of Restaurants, Bars & Experiences operations for Europe and the Americas, with responsibility spanning operations, concept development and talent growth. The group says its restaurant and bar portfolio now holds 33 Michelin stars, providing an established culinary foundation for the broader approach.
Hong Kong’s 14-venue transformation
Mandarin Oriental, Hong Kong will bring together 14 restaurant, bar and experience venues through its phased transformation. The Pizza Bar by Daniele Cason and The Thistle and The Jade are scheduled to open on 2 November, with Blake Foyer to follow. A wellness-focused dining concept will also form part of the plans, connecting the hotel’s restaurants with nutrition and wellbeing.
The changes sit within a renovation investment of more than US$100 million announced in April 2025. The original four-phase programme covered accommodation, public areas, restaurants and wellness facilities, with completion targeted for the fourth quarter of 2026. The hotel was scheduled to remain operational through most of the work.
Terrace Boulud, which opened in March, already offers a distinct setting within the expanding collection. The two November additions take a more specialised approach, one built around chef-led pizza dining, the other around whisky.
Pizza omakase at the counter
The hotel’s chef-led pizza omakase experience, The Pizza Bar by Daniele Cason, brings a format developed at Mandarin Oriental, Tokyo to Hong Kong. Cason’s approach combines Italian cooking with the seasonality and precision associated with Japanese dining.
Pizzas are prepared and fired in front of diners, using speciality flours and a signature dough aged for 72 hours. Ingredients are selected from Italy and Japan, while the tasting experience also includes cured meats, cheese, seafood, salads and Italian desserts. The beverage programme follows the same cross-cultural approach, interpreting Italian cocktails through Japanese ingredients.
The Tokyo predecessor, The Pizza Bar on 38th, ranked second in 50 Top Pizza World 2025 and received The Best Pizza Experience award at The Best Pizza Awards 2025. Hong Kong’s new restaurant gives travellers another setting in which to try the chef’s counter-led format.
The counter is intended for adults and children older than 12. Families with younger children are encouraged to reserve the separate, 10-seat private dining room, which also accommodates private gatherings and bespoke omakase experiences. Smart-casual dress is required, excluding sportswear, flip-flops and beachwear.
A whisky library with an Asian perspective
Mandarin Oriental’s new whisky salon, The Thistle and The Jade, connects Scotch whisky heritage with Asian whisky traditions and Hong Kong’s position between cultures.
Malherbe Paris designed the space with a whisky library extending from floor to ceiling. Bottles come from Scotland, Japan, Taiwan, India and other producing regions, arranged across four collections ranging from established expressions to rare collector releases and older vintages.
Guests can join guided tastings, explore whisky flights, and choose from highballs and whisky-led cocktails. That variety gives the salon several ways to approach its central spirit, from comparing individual whiskies to trying them within a mixed drink.
The soundtrack draws on contemporary jazz and Hong Kong nightlife, making music an explicit part of the venue’s identity. Its smart-elegant dress code is more formal than the pizza counter’s: sandals and flip-flops, as well as shorts and sportswear, are excluded.
French brasserie dining above Central
Mandarin Oriental’s rooftop French brasserie, Terrace Boulud, held its grand opening on 12 March 2026. It occupies the 25th floor of LANDMARK PRINCE’S, with a direct connection to the hotel, and was Mandarin Oriental, Hong Kong’s first restaurant venture outside its own premises.
Views extend across Victoria Harbour and Central, while the rooftop terrace provides an outdoor setting for dining and drinks. Inside, Malherbe Paris drew on French brasseries and luxury railway travel, combining curved woodwork, handcrafted detailing, layered lighting and floor-to-ceiling windows.
Daniel Boulud’s seasonal menu follows four culinary themes: French classics, market produce, vegetables and flavours drawn from other cuisines. These give the brasserie scope to move between familiar French dishes and a wider range of ingredients and influences as the seasons change.
Lunch is served from noon to 2pm, with Saturday brunch during the same hours, while dinner runs from 6pm to 10pm. Drinks are served from 3pm until midnight, giving the rooftop a separate role beyond the main meal services.
Vienna’s four distinct dining settings
Mandarin Oriental, Vienna places its restaurant collection within an early-1900s Art Nouveau building on a quiet street in the First District. The property connects its dining venues with the building’s design heritage and a wider theme of cultural exchange.
Its four dining concepts are Le Sept, Atelier 7 Brasserie, Atelier 7 The Café and Atelier 7 Izakaya & Bar. Across the collection, the hotel offers seafood-focused fine dining using French techniques and Asian influences, an international brasserie combining Austrian and Asian cooking, and cocktails incorporating Japanese and Asian ingredients.
Vienna is one of the existing examples Mandarin Oriental identifies with the RB&E approach. The collection provides several formats within a single property, allowing the hotel’s dining experience to change with the occasion, from café and brasserie visits to fine dining and cocktails.
Mallorca: open-fire cooking and oceanside tapas
The restaurants at Mandarin Oriental Punta Negra, in Calvià near Puerto Portals, form part of a coastal resort framed by Aleppo pines, gardens and secluded coves. The collection named in the RB&E announcement includes Leña, Matsuhisa, Sobretaula and Jacinta, with distinct cuisines and settings across the property.
Dani García’s Leña Mallorca focuses on open-fire cooking and premium dry-aged meat, accompanied by cocktails, wines and spirits. Its regular dinner schedule runs from 7pm to 1am, Friday to Tuesday, with Wednesday and Thursday closures.
Matsuhisa is scheduled to open on 10 November, bringing Nobu-style Japanese dining, a sushi counter and an outdoor bar with sea views. Japanese-influenced cocktails extend the concept into the bar lounge, whose published hours run from 4pm to 1am; dinner is listed from 7pm to 11.30pm.
Sobretaula offers an oceanside Spanish tapas terrace with wines and cocktails, alongside pool service and a Garden Bar. Jacinta adds Mexican cuisine to the resort’s collection, giving guests another distinct option within a stay.
Mandarin Oriental recommends advance dining reservations, particularly for Matsuhisa and Leña. The resort says its chefs accommodate vegetarian and vegan diets, as well as requirements to avoid dairy or gluten, and asks guests to inform the hotel of allergies or particular dietary requirements.
