The Mandarin Oriental, Hong Kong hotel opens a whisky lounge where 5 cl tops €2,000, and a pizza bar

In Hong Kong, the Mandarin Oriental hotel opened a whisky lounge on 2 November 2026 where 5 cl of 25-year-old Yamazaki costs more than €2,000. The same day, chef Daniele Cason launched a set-menu pizza counter there, from 888 Hong Kong dollars (HK$), about €101. These two venues usher in the group’s new approach: it no longer wants its restaurants to be mere hotel services.

☰Contents

1. A glass of whisky for over €2,000
2. Eight pizzas at dinner, facing the chef
3. On 4 December, tea moves into the lobby
4. A refit of over 100 million dollars
5. Why is the group renaming its restaurants?
6. 33 Michelin stars, from Shenzhen to Guangzhou

A glass of whisky for over €2,000

The Thistle and The Jade presents itself as a whisky lounge designed by the agency Malherbe Paris. Its name comes from a book edited by Maggie Keswick, and its decor revolves around a floor-to-ceiling library of bottles from Scotland, Japan, Taiwan, India and beyond.

The menu pours measures of 5 cl. The most expensive is the 25-year-old Yamazaki, at HK$17,800, about €2,021, ahead of the Karuizawa 1986 at HK$16,800, about €1,908. The list still caters to other budgets: a 12-year-old Highland Park is HK$168, about €19, and cocktails are HK$188, about €21, or HK$128 without alcohol, about €15. A 10% service charge is added. For another bar in the city, read our article on Bar Camillo at Rosewood Hong Kong.

Eight pizzas at dinner, facing the chef

The Pizza Bar by Daniele Cason comes from Tokyo, where its model, The Pizza Bar on 38th, is ranked No. 2 in 50 Top Pizza World 2025, according to the hotel. The idea is an omakase menu, in other words left to the chef’s choice, served at the counter. Born in Rome, Daniele Cason joined the Mandarin Oriental, Tokyo in 2013. Here he works with a dough matured for 72 hours and baked in front of guests.

At lunch, the menu lines up a starter, seven pizzas and a dessert for HK$888 per person, about €101. At dinner, it rises to eight pizzas for HK$1,498, about €170, with a HK$500 drinks credit included, about €57. The sample menu mentions Hokkaido king crab, South African abalone and autumn truffle. There are two sittings at each meal, and it is closed on Mondays. The counter is recommended from the age of 12, and a private room with 10 seats welcomes families with younger children.

On 4 December, tea moves into the lobby

The third venue has yet to open. Blake Foyer will open on 4 December at the heart of the hotel, as a tea salon inspired by the old Blake Pier landing stage. Tea sommeliers will guide the service, with afternoon tea from 1pm to 6pm. The pastries are by Alexandre Thabard, with Julien Dugourd of the Mandarin Oriental, Paris. A pianist will take over from 5pm, and the venue will close at 9pm. Prices have not yet been published.

A refit of over 100 million dollars

These openings are part of a renovation announced in April 2025, costing more than 100 million US dollars. Opened in 1963, the hotel is having its public spaces redesigned by Hubert de Malherbe and is gaining 11 apartments. It had announced a pause from 1 June to 30 September 2026, and the group was aiming to finish the works in the last quarter of 2026. A few streets away, the Mandarin Oriental The Landmark has earned two Michelin Keys.

In time, the hotel is due to bring together 14 restaurants, bars and experiences. One of the first is Terrace Boulud, Daniel Boulud’s French brasserie, inaugurated on 12 March 2026 on the 25th floor of Landmark Prince’s, which is linked to the hotel. A wellness-focused concept is also planned, with no date announced.

Why is the group renaming its restaurants?

The press release of 2 November 2026 replaces the hotel term “Food & Beverage” with “Restaurants, Bars & Experiences”. The idea is for each venue to have its own identity and to draw locals too, up against the best independent addresses in its city. “It is a change in mindset,” says Christian Gradnitzer, who runs this business for the group. James Norman has been appointed to lead it in Europe and the Americas.

33 Michelin stars, from Shenzhen to Guangzhou

The group claims 33 Michelin stars across its properties. It cites The Bay by Chef Fei, two stars, and OPUS by Chef Alessio Durante, one star, in Shenzhen, as well as Jiang by Chef Fei, two stars, in Guangzhou. In Vienna, it already has four distinct venues, and in Majorca, the Mandarin Oriental Punta Negra is due to bring together Leña, Matsuhisa, Sobretaula and Jacinta.