The Baker & The Bottleman in Wan Chai has introduced a fully refreshed menu at its upstairs neighbourhood restaurant, presenting new dishes across lunch, all-day dining and dinner service. The update marks a new chapter for the Lee Tung Avenue destination, reinforcing its modern European identity through ingredient-led cooking designed for both casual daytime visits and relaxed evening dining.

Led by Head Chef Jake Bennett together with Chris Ma, the new menus focus on comfort-driven dishes shaped by thoughtful technique and seasonal produce.

New Lunch and All-Day Menu Designed for Flexible Dining

The refreshed lunch and all-day menu introduces a flexible set-style format tailored to different appetites and schedules.

Guests can choose from three weekday lunch set options:

• Light Lunch (HK$168) with one main, one side and one drink
• Midday Meal (HK$208) with one main, two sides and one drink
• Full Feast (HK$248) with one main, two sides, one drink and a giant cookie

Signature dishes on the menu include poached chicken salad with butter lettuce and croutons, smoked salmon Benedict served on toasted croissant with hollandaise, the restaurant’s signature fish burger with tartare sauce and cheddar, and pappardelle with nduja chilli ragù and mascarpone.

Those seeking a heartier option can add steak frites with a supplement.

Sides range from creamed cabbage with braised short rib and mashed potatoes with chives to Brussels sprouts with bacon jam and fries finished with vinegar powder.

From February onwards, the all-day menu is available daily from 10am to 4pm, extending the restaurant’s daytime dining options beyond weekends and public holidays.

Comfort-Led Desserts with Playful Twists

Desserts continue the restaurant’s signature balance between nostalgia and indulgence.

The much-loved giant Triple Valrhona chocolate cookie remains a highlight, joined by new additions such as strawberry hojicha puff and peanut mochi cookie. Set menus also include drinks such as iced coffee, iced tea and homemade lemonade.

Dingley Dell Pork Collar Cutlet with charcuterie sauce

A New Dinner Menu Built for Sharing

From 6pm daily, the upstairs restaurant presents an entirely new à la carte dinner menu structured around small plates, big plates and centrepiece dishes designed for sharing.

Small plates include Spanish Gordal olives, barramundi croquettes with spiced mayo and Red Leicester cheese, chicken liver parfait with focaccia and pickled walnut, beef tartare with bonito dressing and confit egg yolk, and black pudding served with poached egg and chilli butter.

Larger plates highlight comforting European flavours with dishes such as potato gnocchi with Black Bomber cheddar and kale, the signature fish burger with tartare sauce and cheddar, Dingley Dell pork collar cutlet with charcutière sauce, and grain-fed rump cap paired with king oyster mushrooms and housemade mushroom XO sauce.

For groups, sharing dishes include grilled turbot with preserved lemon brown butter and a tomahawk pork chop served with green peppercorn sauce.

Desserts continue the comforting British-inspired direction with Blackberry Bakewell tart with vanilla custard, sticky toffee pudding with vanilla ice cream and the signature warm Valrhona triple chocolate cookie.

A Neighbourhood Restaurant for Dining Throughout the Day

With this menu refresh, The Baker & The Bottleman upstairs restaurant strengthens its role as a versatile Wan Chai neighbourhood dining destination offering seasonal European comfort dishes across multiple dining occasions, from weekday lunches to relaxed evening gatherings.

Reservations

Reservations can be made via the official website:
https://thebakerandthebottleman.hk/

Restaurant: The Baker & The Bottleman Upstairs Restaurant
Address: Shop Nos. G14–15, G/F, F15A, 1/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai, Hong Kong
Email: Hello@tbtb.hk
Instagram: @TheBakerandTheBottleman

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Images: The Baker and The Bottleman