The Chinese Library at Tai Kwun renews traditional flavours with new ways methods of execution
The Aqua Group has ambition. After the revamp of Hutong, the group went on to open Statement, Dispensary, and The Chinese Library all at the same time. Located on the first floor of the Police Headquarters in Tai Kwun, to reach The Chinese Library guests must pass through Dispensary, the bar connecting the two restaurants on the east and west wings.
The Chinese Library is extravagant in its interior design, which has hints of colonialism and traditional Chinese elements. The interiors are the master work of local firm AB Concept, who also created the look for Aqua’s other two Tai Kwun venues. The expansive space is lined with floor-to-ceiling windows and dark wooden frames that match the chestnut-brown flooring, while evenly spaced tables are snuggly arranged across the room. Pale jade-green walls and golden accents match well with marble tabletops, offering a subtle touch of luxury to the space.
The library of flavours documented throughout the establishment come from various regional plates crafted and prepared by chef Junno Li, with a sharp focus on well-crafted cold dishes and a few mains, some more familiar than others. The crispy Wuxi eel with 15-year old aged vinegar is a Shanghianese classic, revamped with an aged vinegar mixed into a savoury caramel sauce that coats each piece of crisp deep-fried eel. The battered freshwater fish is extra crunchy and the vinegar brings a welcoming astringent sensation to the light warm snack.