Quintessential fine-dining in Hong Kong at Michelin-starred Petrus (@restaurant_petrus ). ⭐️
Perched on the 56th floor of Island Shangri-La Hong Kong (@islandshangrila ) and led by German-born executive chef Uwe Opocensky (@uweo ), the restaurant ticks all boxes: food, wine, service, and the views.
The tasting menu leans European with subtle Asian influences. It was a surprise to learn is that in addition to Japan, a lot of the ingredients are actually sourced from neighboring China’s Yunnan province. Chef Uwe describes it as a “salad bowl of fresh ingredients.” 🇨🇳🇯🇵
It’s one of those restaurants that has stood the test of time—consistently upholding its culinary standards since Chef Uwe came onboard in 2019—and also thoughtfully offers the options of short or long tasting menus to cater to guests’ preferences.
On my menu:
TOMATO
Jimono Farm / Burrata / Pesto
WHITE ASPARAGUS
Japan / Uni / Blood Orange
CALAMARI
Japan / Kokotxas / Caviar
LOBSTER
Brittany / Carrot / Malabar Sabayon
AMADAI
Fukuoka / Lina Caught / Wasabi
RHUBARB
Tart / Yoghurt / Geranium
SOUFFLÉ
Coconut / Pandan / Chocolate
#petrus #petrushongkong #islandshangrila #michelinstar
We continue sharing the voting results of the city’s leading chefs in Hong Kong. Today, we are sharing the favourite places of Chef Uwe Opocensky.
Chef Uwe Opocensky has served as Executive Chef of Island Shangri-La, Hong Kong, since 2019, overseeing a brigade of more than 120 chefs across seven restaurants and bars, including Restaurant Petrus and Summer Palace. A proponent of classical technique shaped by modern precision, he has maintained Petrus’s Michelin star each year from 2020 to 2025 while reintroducing the theatre of guéridon service. His approach is equally defined by rigour behind the scenes, with a strong emphasis on hyper-seasonal, fully traceable ingredients and a kitchen culture built around sustainability, from urban farming to closed-loop waste management.
@uweo@restaurant_petrus@islandshangrila
Scribbled ideas, late-night R&D sessions… this is where progressive gastronomy takes shape.
Seasonal ingredients are studied, heritage techniques are reimagined, and bold new flavour stories are born, every note reflects Chef Uwe’s relentless pursuit of perfection.
This is more than a menu. It’s the result of curiosity, craftsmanship, and countless hours spent pushing the boundaries of French fine dining — while honouring the soul of Restaurant Petrus.
Want to experience the dishes that started from these very notes? Our spring menu is now available!
#islandshangrila #港島香格里拉 #restaurantpetrus #dineatpetrus
