Hong Kong Cricket Club's new premier Dining Outlet, the Long Room, affords a magnificent view overlooking the cricket ground and beyond to Victoria Harbour and the hills of Kowloon.

Enjoy European cuisine served in an elegant but relaxed atmosphere - a unique fine dining experience coupled with a variety of wines and attentive service.

Executive Chef, Simon Evans, sources ingredients freshly arrived from around the world on a daily basis. He will be delighted to design a personal menu for that special occasion.

Staff will redefine your idea of service.

Enjoy a lunch on Saturdays, Sundays and Public Holidays. A private and comfortable scenario to celebrate a Special Day.

Opening Hours

Weekend Brunch is available all weekends & public holidays - Call for reservation or more information.

Enjoy a unique fine dining experience – served in an elegant but relaxed atmosphere.

Monday to Friday
6:30 P.M. to midnight

Saturday, Sunday and Public Holiday
Noon to 3:30 P.M.
6:30 P.M. to midnight
Only for age 15 and over

The last food orders are
2:45 P.M. (Lunch)
10:00 P.M. (Dinner)

Direct line: 3511 8618
Age - For age 15 and over

Dress - A reasonably conservative standard of dress is required at all times. For gentlemen, this means a shirt with collar, trousers/slacks, socks and shoes. A jacket and/or tie is not required. Ladies would be dressed as is appropriate for fine dining. Sportswear, track suits, shorts, flip-flops, caps/hats or denim wear in any form are not acceptable. Gentlemen in sleeveless shirts or vests will not be admitted at any time.

Long Room Menu

The Long Room Menu, please select the below link and then wait for the file to download.

Long Room Menu [PDF, 34KB]

Long Room Brunch Menu [PDF, 27KB]

Chief Executive Chef

Executive Chef, Simon Evans, has taken the Club to a new level in Cuisine.

Simon's Cooking Recipe:

"Keep it simple!
I believe in buying quality products and using basic marinades and cooking techniques to maintain maximum quality and taste."

Our Executive Chef hails from Britain, having been born in London but almost immediately moving with his family to the West Country. His nomadic course through the realms of high cuisine began with a three-year apprenticeship in Brunei, followed by seven years in London and continuing in Somerset (England), Greece, the Channel Islands, each new position enriching his ascending career.

To pursue his passion for cooking, Simon relocated to Asia and worked in several Hong Kong and Shanghai prestigious restaurants and hotels. He has now been living in Hong Kong for twelve years and declares himself to be a complete Hongkongophile.

Simon is "bubbling" with many ideas. His introduction of an array of vegetables as accompaniment to the Sunday Roasts on offer in the Chater Tavern has won approval.

Relaxing at home after hard hours supervising the Club's main kitchen, Simon admits to being "a Corn Flakes addict" !