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Celebrity chef, Wolfgang Puck, made a flying visit to Hong Kong yesterday to open his latest airport eatery, the Wolfgang Puck Kitchen Restaurant in the Arrivals Hall of Hong Kong International Airport.

Opened in partnership with Lagardère Travel Retail, his new restaurant will deliver promises to deliver a Californian-inspired interpretation of global comfort fare using high-quality seasonal ingredients. 

Now open for business from 6.30am – 00.30am daily, travellers and visiting guests will have the option to dine in for breakfast, lunch, tea, dinner and late-night supper; or to simply enjoy a beer or cocktail at the bar.

While the breakfast menu offers a selection of hearty American-style breakfast essentials, the à la carte menu presents a contemporary twist on classic comfort dishes, using local and organic ingredients where possible.


“We are thrilled to have the very first Wolfgang Puck Kitchen Restaurant landing in Hong Kong International Airport (HKIA) as they reflect the best in restaurant hospitality,” enthuses the airport’s general manager for retail portfolio, Alby Tsang.

Lagardere Travel Retail’s CEO for North Asia, Eudes Fabre, says: “We are pleased to continue developing our Food & Beverage presence at Hong Kong International Airport with the opening of this flagship restaurant in partnership with acclaimed chef Wolfgang Puck.

“Opening the first Wolfgang Puck restaurant in Hong Kong here at HKIA is a reflection of our confidence in the future potential of this leading air hub and our support for Airport Authority Hong Kong’s ambitious improvement and expansion plans.” 

While Puck himself notes: “I have always been intrigued by the cultural and culinary diversity of Hong Kong. It is a very special city and I am excited about opening my restaurant here.”


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