The Baker and The Bottleman

Good evening from our kitchen team.

Neighbourhood restaurant by night, on Lee Tung Avenue, Wan Chai, Hong Kong.

For us, it's a texture made in heaven: Beef Tartare on a golden, crispy hash brown. Available in the evenings, from 6pm in our upstairs neighbourhood restaurant.

Our bakery‘s all-time favourite: Triple Valrhona chocolate cookie, freshly baked everyday.

We love every single product we create.

With dinner, our upstairs space transforms into a warm and cosy dining destination. Enjoy a comforting and relaxed meal out, perfect for bringing friends, colleagues, or making it a date night.

To kick off the evening, we like to start with a Negroni.

Three Yellow Chicken Raviolo with glazed maitake mushrooms. On our current menu in our upstairs neighbourhood restaurant. Available daily from 6 PM.

For us, it's a texture made in heaven: Beef tartare on a golden, crispy hash brown. Available in the evenings, from 6pm in our upstairs neighbourhood restaurant.

Our croissants are a labour of love, taking about three days to make from start to finish.

First, our croissants undergo a lamination process, where we fold and roll the very best AOP-certified Isigny butter into a dough made from flour sourced from Aichermühle Mill, one of the oldest family-owned mills in Europe.

We repeat this lamination process to create eighty-one layers, alternating between butter and dough. This meticulous technique gives our croissants their signature honeycomb interior structure and flaky texture.

Be sure to pick them up early each morning—they go very fast!

Perfect Croissant Dough: Made with precision, using the finest ingredients for homemade perfection.

Fresh out of the oven.

We're open from 8 AM, from Monday to Sunday.

Morning Essentials. One perfect cup at a time.

Crafted with care in small batches, each creation at The Baker and The Bottleman is made by hand, ensuring quality and attention to detail in every bite.

Bakery menu is available on our website. Link in bio.