The Peninsula Hong Kong, Felix: Philippe Starck’s 28th-floor restaurant and bar, hours, set menus from HKD 1,180 and dress code

Felix opened in 1994, the year the hotel’s tower joined its 1928 building, and Philippe Starck’s own site lists it among his architecture under that date. It is named for Felix Bieger, a hotelier who sailed into Hong Kong harbour in 1954, joined the hotel soon afterwards and was its general manager until 1994; eHotelier tells how the chairman, Sir Michael Kadoorie, reckoned the name would bring a younger crowd to the new room. A photograph dated around the 2000s and kept by the University of Hong Kong Libraries shows the chair backs adorned with portraits of local personalities, Bieger’s among them. Starck writes that Felix is where he tried out what he later applied to his hotels: what matters most in a place is that it can carry people out of themselves.

The hotel’s private events page puts Felix on the 28th floor and calls the space sculptural, with sunset views over the harbour and the Kowloon skyline; the MICHELIN Guide’s page on the hotel calls it the Philippe Starck-designed rooftop restaurant. One of its windows is in the men’s room. In October 1994, while the tower was still under wraps, the South China Morning Post reported that the men’s lavatories would have plate-glass urinals facing south, towards Hong Kong Island and Victoria Harbour. A guest who wrote on Google in October 2023, remembering a first date that ended at the Felix bar in 2009, called the view from the men’s room «eye opening».

The kitchen is run by Henry Wong, chef de cuisine, and the restaurant’s page files his cooking under contemporary European, made with seasonal ingredients and bold flavours. The set dinner is the Felix Experience, served to the whole table: HKD 1,180 for 4 courses or HKD 1,580 for 6, plus 10%. It opens with a crab salad with Baenki caviar, with a green chilli gel and a jelly of French tomato consommé, then a minestrone with black truffle, borlotti beans and fresh mint; the 6-course version adds a Morisseau mussel with fennel purée and a saffron and coconut emulsion, and Patagonian toothfish cooked à la plancha with piperade and a chorizo sauce. The main course is a Brittany pigeon roasted with ras el hanout, hazelnut, yoghurt and honey, or a Wagyu striploin with artichoke and basil pesto for HKD 188 more, and a Guanaja 70% chocolate dessert with pistachio ice cream and a tonka bean tuile closes it. The dinner menu adds the sommelier’s pairings: 4 glasses for HKD 595, or 6 for HKD 795.

On the à la carte, the sea comes first: a platter of Boston lobster, prawns, abalones, whelks, king crab, Hokkaido scallops, mussels and oysters, shared between 2 for HKD 1,380; Special N°2 oysters from David Hervé at HKD 240 for 3, HKD 450 for 6 and HKD 820 for 12; Kristal caviar from Kaviari at HKD 1,200 for 30 g; and 70 g of Iberian Bellota ham cured for 36 months, with pan con tomate, at HKD 388. Starters include a Niçoise salad with smoked Spanish sardine and a calamansi dressing at HKD 290, a foie gras terrine with pistachio and apricot chutney at HKD 280 and 6 baked French snails in tomato and chorizo butter at HKD 230; the crab salad, at HKD 450, is the dearest of the cold ones. Main courses cost HKD 420 for the toothfish, HKD 520 for home-made cavatelli with winter black truffle and artichoke, HKD 560 for the pigeon, HKD 590 for the Wagyu and HKD 650 for a seafood paella of bomba rice with grilled lobster and saffron aioli. The carte sets apart 2 dishes for 2 persons: a braised Brittany Dover sole with herbs, citrus and fish soup, printed at HKD 1,280, and a baby lamb shoulder braised in tandoori spices with dried apricots, raisins and couscous, at HKD 1,100. Among the desserts, a Hong Kong milk tea panna cotta with tapioca pearls and cheese foam costs HKD 130, and the lemon tart and the floating island HKD 170 each.

Felix is a bar as much as a dining room, and its Sound Bites and Beverage Menu is built as a journey from the coasts of Spain through the lavender of France to the gardens of Italy, under the title Mediterranean Botanica. Each of its 8 cocktails costs HKD 180: a Salty Melón of fino sherry, honeydew and sea salt, a Bianco Caprese of gin and tomato consommé, an Amaro di Pistachio of gin and white bitter, a Dolce Notte of rum, hazelnut and coffee. Mocktails are HKD 140, and the modern classics, from a Clover Club to a Vesper Martini, HKD 180. By the glass, The Peninsula’s own Champagne by Deutz is HKD 298, Dom Pérignon Plénitude 2017 HKD 558 and Tignanello 2022, poured by Coravin, HKD 788; a draught Stella Artois is HKD 110. To eat at the bar there are oysters at HKD 80 each and small bites, from seaweed popcorn to Spanish meatballs and truffled fries, priced from HKD 78 to HKD 248.

On Fridays and Saturdays, from 8pm to midnight, DJs play while the bartenders mix, the restaurant’s page says. It also lists an Analogue Record Series on Thursdays: vinyl-only sets by local and international DJs, snacks inspired by the 1980s and 1990s from Henry Wong and cocktails by the head mixologist, Derek Tsui. The series’ own page opened onto the hotel’s home page on 18 October 2026, so ring before planning a Thursday around it.

For a month this autumn Felix opens by day. From 10 November to 10 December 2026 it serves a CHARLIE AND THE CHOCOLATE FACTORY afternoon tea in 2 sittings, 1pm to 3pm and 3.30pm to 5.30pm, at HKD 850 a person plus 10%, with a themed cocktail or mocktail; free-flow Champagne is an upgrade, and the afternoon brings a chocolate fountain, a blind chocolate tasting and a mendiant to break with a hammer. SevenRooms already offered both sittings from Tuesday 10 November.

A private dining room takes up to 12, with a menu written by the kitchen for the occasion and wines chosen by the sommeliers, says the restaurant’s page. A private dinner event at Felix seats up to 80, the events page adds, against a minimum spend on food and drink of HKD 280,000 from Sunday to Thursday and HKD 300,000 on Fridays, Saturdays and public holidays, plus 10%; a private lunch starts at HKD 180,000 (HKD 200,000 on those busier days), and a cocktail reception takes 100 to 120.

Google’s listing for Felix showed 4.4 out of 5 from 702 reviews on 17 October 2026. Among the 2,000 reviews of the hotel collected from Google on 14 October 2026, 13 name Felix, and 6 of those speak of its view. A guest writing in German who gave 5 stars in October 2025 tries to take afternoon tea at the hotel whenever in Hong Kong, likes to dine at Felix afterwards, and found the view on the harbour side as phenomenal as the setting and the food. A guest who wrote in January 2023 marked a wedding anniversary there; another, in June 2022, called it one of the best gastropubs with a view in Kowloon.

Salisterra at Upper House Hong Kong, on Level 49 of Upper House at Pacific Place in Admiralty, serves Mediterranean cooking with Ricardo Chaneton of MONO as culinary adviser, from breakfast at 6.30am until the bar closes at 1am, and a free-flow weekend brunch at HKD 688 or HKD 888.

OZONE at The Ritz-Carlton, Hong Kong, on Level 118 of the International Commerce Centre on Austin Road West, calls itself the highest rooftop bar in the world; it asks a minimum spend of HKD 200 a guest indoors and HKD 500 on the terrace, and welcomes children aged 15 and under before 9pm.

The Aubrey at Mandarin Oriental, Hong Kong, on the hotel’s 25th floor, is a Japanese izakaya run with Maximal Concepts, with 3 bars, a drawing room and a curio lounge; after 7pm it admits guests of 18 and over only.