Off Business
A Cultural Journey
Executive Chef Wong Gwan Man, Old Bailey<br/>奧卑利行政總廚黃君民師傅

Chef's Profile
Executive Chef Wong Gwan Man was born in Yang Zhou in the Jiangnan region, and has been cooking for over 30 years. Deeply inspired by his cooking teacher, he decided to spend his career exploring and mastering Jiangnan cuisine. He is dedicated to spreading the culture and spirit of traditional Chinese cooking to the world.
“Jiangnan cuisines have a wide range of flavours, from delicate and mild to strongly flavoured and satisfying. Preserved ingredients are also commonly used in Jiangnan cusines,” he explained.
To Chef Wong, vinegars are the essence of Jiangnan dishes. More than seven varieties of vinegars are used in Old Bailey’s dishes, which are bought from renowned manufacturers including Hengshun, Donghu and Gold Plum.

Mala Iberico Pork Xiaolongbao  <br/>麻辣黑豚肉小籠包

Mala Iberico Pork Xiaolongbao
The addictive steamed dumplings from the Jiangnan region are among the most popular dim sum globally. Old Bailey uses specially selected premium Iberico pork as the filling to give a rich flavour. The term “mala”, meaning spiciness, is delivered by a mix of Sichuan peppercorns and other spices, which further elevates the flavour of this beloved dim sum.

Red-braised Lion’s Head Hand-minced Organic Pork Meatball  <br/>紅燒有機豬肉獅子頭

Red-braised Lion’s Head Hand-minced Organic Pork Meatball
The history of the “lion’s head” meatball can be traced back to the Sui Dynasty. The delicious dish is said to be one of Emperor Yang’s favourites, and has managed to survive for more than 1,400 years to the present day. These traditional handmade meatballs, juicy and tender, perfectly demonstrate a harmonious balance of meat and fat.

Drunken Chicken and Minced Malantou and Pressed Bean Curd <br/>花雕醉雞和香干馬蘭頭

Drunken Chicken and Minced Malantou and Pressed Bean Curd
The classic dish features Emperor Chicken from Guangzhou – these chickens are famous for having Chinese herbs and ginseng in their feed. Cooked and soaked in 15-year-aged Huadiao wine, the drunken chicken has an irresistible aroma and herbal flavor. Minced malantou is a well-known appetizer in the Jiangnan area. The green vegetable gives a hit of freshness – a perfect refresh before another flavourful dish.

Hairy Crab Roe and Scallion Oil Noodles<br/>蟹粉拌麵

Hairy Crab Roe and Scallion Oil Noodles
The heavenly dish features fresh noodles from a local artisan supplier and creamy roe from hairy crab. The thin and flat noodles are dressed with house-made scallion oil and topped with slightly cooked crab roe. Diners should mix them well to enjoy a perfect spoonful of rich flavours.

Ten Treasure Duck <br/>十寶鴨

Ten Treasure Duck
The traditional eight treasure duck is a luxurious classic from Shanghai. It features a filling with eight ingredients – Jinhua ham, conpoy, shiitake mushrooms, bamboo shoots, dried shrimps, lotus seed, glutinous rice and duck meat – stuffed in a deboned duck. Old Bailey's version adds abalone and sea cucumber to make a total of 10 treasures.

From delicate tea sets to house-made pickles and complex dishes, Old Bailey is dedicated to presenting a complete journey into Jiangnan food and traditions.

The restaurant is located on the second floor of the JC Contemporary arts centre, part of the Tai Kwun Centre for Heritage and the Arts, a new cultural hub in the restored Central Police Compound. Designed by Swedish architectural firm Herzog & de Meuron, the space thoughtfully merges Hong Kong heritage with modern city appeal. A bright and relaxing open bar area provides a selection of tea, cocktails and cakes, while the restaurant area presents a retro and elegant dining atmosphere.

Led by Executive Chef Wong Gwan Man, Old Bailey provides a wide range of traditional Jiangnan dishes, many of which require meticulous skill and involve complex processes to prepare. To the culinary team, ingredients are the star of all dishes. Therefore, all the ingredients in the restaurant are carefully sourced, with more than 80 percent of the vegetables being organic, for example. With a strong tea culture in the region, the menu also includes a selection of premium tea.

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