The Chinese Library Unveils New Autumn Menu by Chef Junno Li

Hong Kong’s The Chinese Library has introduced a new autumn menu that draws on regional Chinese cooking traditions while giving them a contemporary treatment.

Located within the historic Police Headquarters at Tai Kwun, The Chinese Library is known for looking beyond a single style of Chinese cuisine. Its menu pulls inspiration from different regions across China, reflecting the collection of Chinese cookbooks belonging to founder David Yeo that inspired the restaurant’s name.

The restaurant has also retained One Diamond recognition in the Black Pearl Restaurant Guide for three consecutive years from 2024 to 2026.

For its latest seasonal menu, Executive Chef Junno Li has turned towards richer flavours and warming dishes associated with autumn, while introducing several new dim sum and dessert options.

Regional Chinese flavours take centre stage

One of the more robust dishes on The Chinese Library autumn menu is the Braised Eel with Shiso Leaves, Fermented Black Beans in Clay Pot (HK$368).

Swamp eel is cooked with fermented black beans, shiso leaves, red and green peppers and chilli before being served bubbling at the table in a clay pot. The fermented beans give the dish savoury depth, while the shiso brings a distinctive herbal freshness.

Another meatier addition is the Braised Pork Neck with Black Vinegar and House Spices Blend (HK$298). The pork neck is prepared with a crisp exterior while remaining tender within, then served with black vinegar and a house spice blend. The acidity of the vinegar helps balance the richness of the pork.

There is also a nod towards Hunan flavours in the Simmered Radish in Chicken Broth with Hunan Smoked Pork and Pickled Greens (HK$238). Shredded radish is slowly cooked in chicken broth with smoked pork and pickled greens, before being finished with Chinese celery and scallions.

King crab gets a lighter treatment

Seafood appears in several forms across the seasonal additions. The Braised Alaskan King Crab Meat with Bamboo Fungus, Shredded Tofu in Rich Seafood Soup (HK$388) combines sweet king crab with finely shredded tofu and bamboo fungus. Honey beans add gentle sweetness and contrasting texture to the broth.

Three new dim sum creations

Chef Junno has added three new dim sum dishes for the season.

The Alaskan King Crab Dumpling (HK$98 for three pieces) combines crab meat, shrimp and bottle gourd within a fine dumpling skin, finished with carrot and black caviar.

Meanwhile, the Steamed Winter Melon Soup Dumpling with Conpoy (HK$78 per guest) brings together winter melon, conpoy and scallop inside a delicate wrapper, releasing a light savoury broth when opened.

Completing the trio is the Steamed Pork Siu Mai with Sea Cucumber, Fish Maw, Black Termite Mushrooms and Conpoy (HK$88 for three pieces), which builds on the familiar Cantonese dumpling with sea cucumber, fish maw, mushrooms and dried scallop.

From chocolate to melon for dessert

Two desserts have also joined the seasonal menu, taking rather different approaches.

For something richer, the Dark Chocolate Mousse with Salted Lemon Sorbet (HK$88) pairs 70% dark chocolate mousse with the sharper flavours of salted lemon sorbet. Sponge cake, pistachio butter crumble and wafer add extra texture.

The Melon Ice-Cream with Seaweed Jelly (HK$68 per guest) goes in a lighter direction, combining chilled melon with sago, popping boba and seaweed jelly pearls.

Who is Chef Junno Li?

Executive Chef Junno Li began working in professional kitchens at 19, training under a chef experienced in Cantonese, Sichuan and Shanghainese cooking. His early career in Guangdong was followed by a move to Hong Kong in 2007, where he joined Cantonese restaurant West Villa and specialised in poultry, game and seafood.

He later worked at The Hong Kong Jockey Club, progressing from wok chef to Sous Chef, while picking up several competition awards along the way. Today, he leads the kitchen at The Chinese Library and the soon-to-open The Canton Library under Aqua Restaurant Group.

His cooking at The Chinese Library reflects that varied background, moving between regional traditions and techniques while introducing contemporary interpretations alongside more recognisable flavours.

Weekend unlimited dim sum brunch

Those visiting on a Saturday, Sunday or selected public holidays can also opt for The Chinese Library’s Unlimited Dim Sum Brunch.

Priced at HK$488 per guest, plus 10% service charge, the 120-minute brunch runs from 11am to 3.30pm.

It begins with four types of unlimited welcome bites followed by a selection of 18 dim sum varieties, including Traditional Har Gau, Barbecue Pork Bao, Xiao Long Bao with Ficus Hirta, Charred Sichuan Pepper Siu Mai, Black Truffle Har Gau and Wagyu Beef and Black Pepper Puffs. Sharing dishes and a dessert platter are also included.

A vegetarian version of the weekend brunch is available, featuring dishes such as Matsutake Mushroom Bao, Seasonal Wild Mushroom Dumpling, Chiu Chow Vegetable Dumpling and Black Truffle Mushroom Dumpling.

Optional free-flow beverage packages range from a non-alcoholic selection at HK$128 per guest to Prosecco and Champagne packages at additional cost.