Restaurant Introduction
Located at IFC Mall, 8 Finance Street in Central, A Lux is a creative Contemporary Japanese European restaurant. Centred around fresh Japanese ingredients, the cuisine brings together modern European techniques and the refined spirit of Japanese culinary artistry, finding a delicate and creative balance between two distinct culinary cultures to present a dining experience defined by Japanese finesse and European elegance.
Under the direction of Executive Chef Lap, premium ingredients are carefully selected, from seafood and meats to fresh seasonal produce. Each ingredient is prepared according to its natural character and optimal flavour, combining meticulous Japanese preparation with contemporary European culinary techniques. Flavour, aroma, texture and creativity come together in every dish. Rather than being confined to a single culinary tradition, Japanese ingredients and European culinary expressions meet naturally, creating the distinctive identity of A Lux.
Beyond the cuisine, A Lux brings the surrounding scenery into the heart of the dining experience. Expansive floor-to-ceiling windows frame sweeping harbour views, allowing guests to enjoy an ever-changing panorama as they dine. From the bright and open harbour scenery of the daytime to the warm glow of sunset and the glittering city lights after dark, every moment reveals a different atmosphere.
On special occasions such as fireworks displays, guests can also enjoy spectacular views of fireworks illuminating Victoria Harbour. Cuisine, harbour views and the city skyline come together, transforming dinner into more than a culinary experience — but a memorable perspective of Hong Kong to savour and remember.
At A Lux, cuisine is only the beginning. Flavour, space and scenery come together as one — creating, in the heart of Central, a refined Japanese-European dining experience that is uniquely Hong Kong.
Chef Introduction
Over the years, A Lux has specialized in traditional-flavored modern European cuisine—signature dishes such as pressed French duck, lobster bisque, French-style roasted suckling pig, and house-made pasta have long defined our kitchen. Since 2025, we have embraced the spirit of shun (seasonality), introducing the philosophy and craftsmanship of Japanese cuisine to our table. Group Executive Chef Leung personally selects the seafood and seasonal ingredients from Japan, overseeing and guiding key techniques such as dashi preparation, sashimi handling, and charcoal grilling. Meanwhile, Chef Peter, with over a decade of European culinary experience, refines each creation with delicate plating artistry—blending the clarity and purity of Japanese flavors with the fire-driven aesthetics of European cuisine. This forms the distinctive A Lux identity: “Japanese Essence × European Technique.”
Classic European dishes will return seasonally as special highlights, while our handcrafted pasta remains a signature specialty we take pride in. Chef Peter, a graduate of the VTC Culinary Academy, has trained at Harlan’s, Rustico (under Juanjo Carrillo), The Principal, and Pano (under Ken Lau). His expertise lies in striking a subtle balance between “authentic flavor” and “culinary aesthetics.”
Our vision is to bring Hong Kong gourmets a contemporary dining experience that feels both familiar and refreshingly new—through purer flavors and more precise techniques.
