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Tracey Furniss

This two-storey bar-restaurant is the brainchild of Charlene Dawes, managing director of Tastings Group; Antonio Lai, of Quinary, Origin and The Envoy; and chef Vicky Cheng. The 29th-floor lounge serves cocktails while the restaurant above offers a 10-course seasonal tasting menu.
Diners sit on high stools at a counter that looks onto an open kitchen. There is also a private room. The seasonal contemporary dishes are beautifully plated and taste just as good. Chinese ingredients are used with French cooking techniques, with signatures like roasted sea cucumber, Taiyouran eggs with sugar peas, and whole roasted chicken with clay pot rice and chestnut. There are two desserts: one sweet, one savoury.
Contact details
29/F-30/F, The Wellington, 198 Wellington Street, Central
Restaurant 2711 8639
Lounge 2711 0063
Mon-Sat: 6.45pm-late,
Lounge: 5pm-late
Signature dishes
Roasted sea cucumber
Butter-braised fish maw
Abalone Pithivier
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100 Top Tables


Guests can stop for a drink at the 29th-floor lounge before heading one floor up to sit down to a seasonal tasting menu



Past 100 Top Tables

100 Top Tables 2020