"The best cocktails" and "The top 20 restaurants"

Hong Kong Tatler Best Restaurant Guide Awards 2016

The Concept

The Continental is an elegant restaurant inspired by the sophisticated charm of Europe's grand cafés. With the contemporary design by David Collins Studio, the restaurant is spacious yet intimate.


The Continental presents a menu of lovingly refined dishes. Each dish is created in response to pure ingredients presented beautifully. Service is from lunch, afternoon tea and dinner, to late night drinks and snacks. The perfect space to unwind in the city.

Wilson Shek, Sous Chef

Wilson Shek, Sous Chef

Chef was never what Wilson intended to be until a burgeoning curiosity in French cuisine led to a passion that became a career. Working in a fast-paced environment and seeing customers find enjoyment from his dishes is what makes Wilson feel most content.


Now with more than a decades’ worth of experience under his belt, Wilson has worked in fine-dining restaurants in Australia and five-star hotels in Hong Kong, including the Four Seasons and Harbour Grand, before joining The Continental as Sous Chef.

Timothee Becqueriaux, Operations Manager

Timothee Becqueriaux, Operations Manager

Timothee’s journey in restaurants and bars began after he graduated high school.  Beginning as a food runner and bar-back at a café in Paris throughout university, and eventually working in the bar, it was here that his career aspirations shifted.


Born in France, Timothee has spent most of his life in Asia, specifically in Hong Kong and Singapore. His passion for the Asian culture brought him back to his childhood home where he has spent the last 4 years honing his skills behind the bar. Having worked in some of the city’s most popular bars, Le Boudoir and Bibo, Timothee was named one of Hong Kong’s top 25 bartenders in 2014.

Eric Chan, Sommelier

Eric Chan, Sommelier

Having joined Swire Hotels at The Upper House in 2010, Eric is now in charge of all things vinous at The Continental. Prior to joining Swire Hotels, Eric was the Head Sommelier at Domani, where he managed the wine programme and helped grow the restaurant’s list to over 400 bottles, with a focus on Italian grapes. Eric’s journey in wine began after returning to Hong Kong from Canada and sitting the WSET exams for Certified Wine Specialists. He is currently training to be certified by the Court of Master Sommeliers.



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