Restaurants
A destination in itself
Ah Yung, a restaurateur renowned in the city for his abalone, is behind this fresh brand of refined Cantonese cuisine in Nina Causeway Bay. Elegant and refined, the restaurant created by OPENUU Design husband and wife team Kevin Lim and Caroline Chou, is a venue for special experiences. Service is notably good at Ah Yung Kitchen, and this combined with its authenticity makes it a popular destination for discerning locals.
Managed by Nina Hospitality and established in 2021, Nina Patisserie is a specialist in modern pastries and cakes made from the finest ingredients from Europe. Crafted by our dedicated pastry chefs, highlighting the ever-popular Nina Palmier and the Napoleon cake collection, the delights are made with seasonal produce on occasion.
The brand proved its raving success by launching the first shop at Nina Hotel Tsuen Wan West in 2021, and expanded to the second branch at Nina Hotel Causeway Bay, going further afield to Central Market within a year, along with a new online shop launched (ninapatisserie.com). Promised to deliver memorable experiences to guests, the brand envisioned to continuously expand to other locations in Hong Kong for delightful shopping experiences.
Our Restaurants
Ah Yung Kitchen
Experience a sumptuous journey led by Ah Yung – the legendary abalone expert and multi Michelin-starred restaurateur, exhibiting decades of dedication towards premium ingredients selection, nurturance and quality assurance of his culinary team, manifesting the authentic essence of Cantonese delicacies in a modern and elegantly designed gourmet restaurant.
Be it exquisite or heartwarming dishes – savour them all at Ah Yung Kitchen.
Nina Patisserie
Offering cakes, pastries, confectionaries in premium quality, and a series of signature retail products including Nina Palmier, you can pick up all the sweet delights from Nina Patisserie Causeway Bay, and enjoy sweet moments with loved ones at home.
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Nina Patisserie
Responsibly delicious
Nina takes health and wellness very seriously. And whilst we love to indulge, we always want to make sure that its enjoyed responsibly. So our team of Executive Chefs adheres to a number of local and global initiatives to enhance sustainability, dietary health and cultural inclusion.
Lately we have been committed to working with the Lever Foundation by using only cage-free eggs in all Food & Beverage operations of Nina Hospitality by 2025, while we also feature plant-based menus on Green Mondays. In addition, by sourcing sustainably in alignment with WWF guidelines, we are ensuring there's enough seafood for all to enjoy.
Enjoyment is what Nina is here to provide. Responsibly.