Mandarin Oriental, Hong Kong has opened Terrace Boulud by Mandarin Oriental, bringing acclaimed French chef Daniel Boulud to Asia for the first time. The rooftop French brasserie, situated on the 25th floor of Landmark Prince’s in Central, opened its doors on 12 March 2026 – and marks the first time in the hotel’s 63-year history that it has launched a dining concept beyond its own walls.
The opening is also the first visible milestone in Mandarin Oriental, Hong Kong’s wider transformation: a phased renovation programme backed by an investment of over US$100 million, with completion targeted for the fourth quarter of 2026.
A Collaboration Three Years in the Making
Terrace Boulud is a partnership between Mandarin Oriental, Hong Kong and Hongkong Land’s Landmark complex. The space, previously occupied by Sevva – the cocktail lounge and restaurant that closed in May 2024 – has been entirely reimagined by Paris-based design studio Malherbe Paris, the same firm leading the redesign of Mandarin Oriental Hong Kong’s public and wellness spaces.
The interiors draw from the golden age of French brasseries and the visual language of luxury train travel. A sculptural green onyx bar anchors the central space, while curved woodwork, parquet floors, layered lighting and digital landscape screens – projecting shifting scenery reminiscent of a train journey – create an atmosphere that is at once referential and contemporary. The room transitions from natural daylight to warmer tones through the evening, accommodating the venue’s full arc from lunch through to late-night dining.
The Menu: Four Pillars, and a Fifth for Hong Kong
Boulud, born near Lyon and based in New York since the 1980s, has built a global restaurant group anchored by his Michelin-starred flagship Daniel on Manhattan’s Upper East Side, with further outposts in Toronto, Palm Beach, Riyadh and the Bahamas. Terrace Boulud represents his first presence in Asia.
The menu is structured around four culinary pillars that Boulud has developed across his portfolio: La Tradition (French classics), La Saison (seasonal, market-led plates), Le Potager (vegetable-forward preparations) and Le Voyage (globally inspired flavours). For Hong Kong, a fifth pillar has been added – a DB x MO Dim Sum collaboration, where French culinary techniques meet Cantonese craftsmanship. Dishes include Hong Kong shrimp dumplings with scallion XO sauce, a pastrami cabbage and sweet mustard bao, and pig trotter truffle soup dumplings inspired by Lyonnais cooking.
The kitchen is led by executive chef Aurélie Altemaire, whose career includes Epicure and Le Bristol in Paris and a decade working alongside Joël Robuchon in London. The wine list features more than 300 French labels with champagne at its core, alongside an Asian-inspired cocktail programme. A raw seafood bar and grill round out the offering.
The Wider Context: Renovation and Reinvention
The opening of Terrace Boulud is the public-facing first chapter of a considerably larger institutional transformation. Mandarin Oriental, Hong Kong’s four-phase renovation programme, which commenced in the second quarter of 2025, will ultimately encompass a redesigned lobby, an all-day lounge, a new Whisky Bar with cigar divan, a Wellness Club, refreshed guest rooms and suites, and new signature suites. The overall redesign of public spaces has been entrusted to French designer Hubert de Malherbe, with guest accommodation led by Jeffrey Wilkes and Thierry Lemaire.
The hotel, which has operated at the centre of Hong Kong’s culinary landscape since 1963, already operates 16 restaurants and bars across Central and Landmark, collectively holding nine Michelin stars.
The Terrace Boulud opening also sits within Hongkong Land’s US$1 billion “Tomorrow’s CENTRAL” transformation of the broader Landmark complex. When complete, Landmark will feature over 100 food and beverage venues across its four interconnected buildings, nine of which will have outdoor terraces. Terrace Boulud – with its rooftop terrace overlooking Victoria Harbour and the Central skyline – is positioned as one of the flagship dining destinations of that reimagined precinct.
The Stakes for Hong Kong’s Luxury Dining Market
The arrival of a chef of Boulud’s standing, in a hotel of Mandarin Oriental’s calibre, during a period of significant investment in Hong Kong’s Central district, is more than coincidental. It reflects a deliberate institutional confidence in the city’s luxury hospitality sector at a moment when international operators are being asked to signal their long-term commitment.
For Mandarin Oriental, Terrace Boulud achieves two objectives simultaneously: it activates a high-profile dining asset ahead of the main renovation’s completion, and it extends the hotel’s celebrated culinary identity beyond its physical footprint for the first time.
Whether it also sets a precedent for Boulud’s further expansion across Asia Pacific – a region where European fine dining chefs have been increasingly active – remains to be seen. The opening ceremony on 12 March drew guests, media and longstanding patrons, and reservations are now open. The full transformation of Mandarin Oriental, Hong Kong continues through to late 2026.
