Central's Chinese fine-dining scene has a new address. Quan (泉薈館) — a project from Lai Sun Dining, the hospitality group behind China Tang and 8½ Otto e Mezzo Bombana — has soft-opened on Connaught Road Central with a menu built entirely around Min cuisine, the light, seafood-driven cooking of chef Justin Yang's native Fujian province.
In This Guide
What is Quan?
Quan is a new Chinese fine-dining restaurant in Central dedicated to Min cuisine — the cooking tradition of China's Fujian province, also known as Hokkien food. It's the latest venue from Lai Sun Dining, the Hong Kong hospitality group whose portfolio already includes China Tang, Chiu Tang, Canton Bistro and the three-Michelin-starred 8½ Otto e Mezzo Bombana, giving the new opening some serious institutional backing.
At the stove is executive chef Justin Yang, a Fujian native with 19 years of cooking experience who was runner-up on the Chinese culinary television show The Divine Dish and has picked up the Michelin Guide and Black Pearl Restaurant Guide's "Young Chef Award". His cooking draws specifically on Quanzhou, his ancestral hometown — a coastal city whose cuisine leans heavily on fresh local seafood and mountain-foraged ingredients, seasoned with restraint rather than heavy sauce work.
Yang has described his approach through "five elements" that anchor every dish: authentic Fujian cuisine, a celebration of local seafood, precision in flavour crafting, exact temperature control, and what he calls the organic growth of culinary culture. In practice, that translates to light, fresh, umami-forward plates rather than the richer, oil-heavy style more commonly associated with Cantonese banquet cooking.
What's on the menu?
Fujian cuisine is still a rarity on Hong Kong's Chinese fine-dining circuit, which makes Quan's menu genuinely distinctive. Signature dishes reported since the soft opening include Fujian old wine drunken crab, cured in the fermented red rice wine the region is known for; Rongcheng sweet and sour pork, a Quanzhou take on a dish usually associated with other regional cuisines; and red rose grouper with chicken oil and sand shallots, a seafood-forward main built on Yang's precision-flavour philosophy.
Other dishes seen on early menus include chilled mantis shrimp with sea urchin and lotus glutinous rice with red flower crab — both leaning on the fresh local seafood that is central to Min cooking. Expect the kitchen to keep refining the line-up in these early weeks after opening, as is typical for a soft launch.
Address and opening details
Quan (泉薈館)
Quan sits on the fifth floor of CCB Tower, directly above Central MTR Station, with a corridor link into the station concourse. As a newly soft-opened fine-dining restaurant, exact pricing has not yet been published in full — reservations are best made by phone or WhatsApp, or via the restaurant's own booking channels, ahead of a visit.
Why is Fujian cuisine worth trying?
Hong Kong's Chinese fine-dining landscape is dominated by Cantonese cooking, with Sichuan and Shanghainese restaurants making up most of the rest. Genuine Min cuisine restaurants are rare, which is what makes Quan's arrival notable — it's a chance to try a regional Chinese cuisine that rarely gets a dedicated fine-dining platform in the city, backed by a chef who has spent his career specialising in it.
If you're building out a wider night of Central dining, it sits well alongside our guide to Hong Kong's best Cantonese restaurants and our round-up of the city's best Michelin-starred restaurants. For more of what else has opened in the area this year, see our guides to Il Presidente on Duddell Street and JOYN at Landmark, or browse our weekly openings round-up for the latest across the city.
Frequently Asked Questions
A rare regional cuisine, done properly
Quan brings a genuine Fujian fine-dining voice to Central, backed by an award-winning chef and one of Hong Kong's most established restaurant groups. We'll update this guide as full pricing and the permanent menu are confirmed.