NOOK@The Peak Opens: A Homegrown Celebration of Hong Kong Flavours and Iconic Views

Nov 2

4 min read

Updated: 6 days ago

Innovative, contemporary Hong Kong cuisine, locally inspired art and homegrown craft come together at The Peak Tower, overlooking Asia’s World City

NOOK@The Peak introduces a new dining and lifestyle space celebrating Hong Kong through its innovative food, art, craft and city views. Located on the second floor of The Peak Tower, the 105-seat venue brings together Head Chef Ling’s contemporary take on Hong Kong cuisine, interiors inspired by the city’s streets and architecture, and a retail gallery showcasing independent creatives. Overlooking Victoria Harbour, it invites residents and visitors alike to discover more of the city through the flavours, objects and everyday traditions that form its unique character.

Founded by the team at StartX, NOOK began as a neighbourhood restaurant in Quarry Bay in 2024. Its new Peak venue builds on those beginnings with an expanded menu and a concept that brings dining, design and local craft together. NOOK@The Peak introduces visitors to Hong Kong’s contemporary food and creative culture while giving residents a fresh reason to visit The Peak. NOOK@The Peak officially opens in October 2026, following a soft-opening period.

“The Peak is Hong Kong’s iconic landmark, and we felt it deserved a restaurant that tells the city’s own contemporary food story,” says Jonathan Cummings, Co-founder of NOOK@. “We want visitors to leave with a taste and an appreciation of Hong Kong innovation and creativity, and we want Hong Kongers to think of NOOK@The Peak as somewhere they come back to time and again to soak up more of their incredible home.”

Hong Kong flavours, reimagined

Leading the kitchen is Head Chef Ling, whose cooking draws on Hong Kong’s everyday food culture and her experience overseas. Raised in Hong Kong, she worked in her family’s cha chaan teng before training in French culinary techniques in the United Kingdom and working in kitchens in London and Melbourne.

Her menu reimagines food memories shared by many Hongkongers, from cha chaan teng favourites to celebratory banquets and bowls of tong sui, or traditional sweet soups. Chef Ling combines these local influences with modern, innovative techniques, presenting familiar flavours in new, highly original ways while keeping their origins recognisable.

“When I was working overseas, the food I missed most was often the simplest: a plate of wok-fried noodles or Cantonese steamed fish. Those are the flavours I grew up with,” says Head Chef Ling. “At NOOK@The Peak, I want to bring the innovative techniques I’ve learnt back to that food, while keeping what makes it familiar. I hope guests who know Hong Kong will recognise those flavours, and those visiting for the first time will discover something they want to come back for.”

From left to right:

Sichuan Mapo Beef Croquettes, Caviar Dragon King Siu Mai, Typhoon Shelter Soft-Shell Crab Meat Fried Rice

Sichuan Mapo Beef Croquettes (HK$78) bring the bold flavours of mapo to panko-coated beef croquettes. A crisp crust gives way to a savoury filling, complemented by silky house-made tofu crema.

Caviar Dragon King Siu Mai (HK$188) takes its cue from the Cantonese home-style dish of steamed pork patty with dried squid. Handcrafted cuttlefish and squid dumplings are topped with red prawn tartare and served with squid-infused beurre blanc foam, pairing a local culinary reference with a French-style butter sauce.

Typhoon Shelter Soft-Shell Crab Meat Fried Rice (HK$248) draws on Hong Kong’s typhoon-shelter cooking tradition. A crisp whole soft-shell crab tops crab meat fried rice, with a spicy garlic crumble adding the bold flavour and crunch associated with this style of seafood cooking.

From left to right:

Salted Egg Lobster E-Fu Noodles, Imperial Seal, Iron & Gold cocktail

Salted Egg Lobster E-Fu Noodles(HK$498) revisits a Cantonese banquet favourite, pairing lobster baked in salted egg yolk butter with e-fu noodles in a ginger-scallion lobster bisque. The combination brings the richness of salted egg yolk and the savoury depth of lobster to a dish designed for sharing.

Imperial Seal (HK$128) reinterprets the comforting flavours of Hong Kong’s traditional sweet soups as a sculptural dessert. A black sesame chocolate stone lion is paired with peanut-mousse-filled mochi and crunchy peanut-chocolate feuilletine, recalling tang yuan and the familiar pairing of peanut and black sesame.

At the bar, the Iron & Gold cocktail (HK$120) combines gin, Tieguanyin oolong, passionfruit and yuzu.

NOOK@The Peak’s full food and drinks menu can be viewed online. Vegetarian options are available, and menu prices are subject to a 10% service charge.

A Hong Kong setting for dining and gatherings

Beyond the menu, Hong Kong also shapes the setting. Floor-to-ceiling windows overlook Central, Victoria Harbour and Kowloon, while the dining room, bar and private and semi-private spaces accommodate group meals, celebrations and events. Exclusive use of the venue is also available.

Designed by Michelle Lai of Hong Kong-based design studio Anti-Antics, the interiors reference the city’s streets and architecture, from curves inspired by Lai Tak Tsuen to detailing that recalls bamboo scaffolding and folding shop gates. Birdcages containing engraved mahjong tiles play on the Cantonese word “麻雀”, meaning both sparrows and mahjong, while a backlit Guan Gong sculpture references the figure traditionally associated with protection in local eateries.

For group bookings, private dining and event enquiries, contact info@nookpeak.com

Supporting the city’s makers and businesses

The NOOK@ Edit extends the experience beyond dining, with a retail gallery featuring lifestyle goods and apparel from local creators, independent studios and neighbourhood brands, alongside NOOK@’s own merchandise. Guests can browse before or after a meal and take home a piece of the city’s independent creative scene.