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Rouge - the airport restaurant features traditional Cantonese cuisine together with selected provincial cuisines to tempt local palate. Cantonese cuisine, from Guangdong Province in southern China, became popular internationally because of early emigrants from Guangdong.
Cantonese cuisine advocates the use of the freshest of ingredients, be it seafood or vegetables. Cooking time is short and usually involves stir-fry, steam, pan-fry and deep-fry. Sauces are made from ingredients such as soy sauce, vinegar, sugar, salt, ginger, spring onion and garlic to enhance the flavors.
Rouge in Hong Kong offers a tantalizing menu from classic Cantonese cuisine to provincial signature creations, to healthy fish dishes, and traditional Cantonese dim sum catered to our discerning diners. A warm red and blue theme, rosewood furniture blend perfectly with the classical Chinese style silhouette décor and the classical embroidered chair covered with enchanting Chinese Calligraphy.
Rouge’s signature dishes include Golden Prawns with Salty Egg Yolk and Sautéed Fresh Milk, Fried Oysters with Port Wine on Sizzling Dish, and Steamed Crab on Fried Rice in Bamboo Basket. Besides seafood, Smoked Crispy Chicken with Supreme Tea Leaves and Stir-fried Lobster Topped with Shanghai Crab Meat and Roes are among the most popular dishes in the menu.
Enjoy traditional Cantonese “Dim Sums”, which refers to the tradition of "Yum Cha" or "drinking tea". Dim sum chefs, are meticulous in their preparation of these delicacies such as Steamed Buns with Roasted pork and "Har Gao", shrimp dumplings with a translucent skin.
Monday - Friday: 11:00am - 11:00pm Saturday, Sunday and Public Holiday: 10:00am - 11:00pm
308 (Dining 260, 3 private rooms for 1-4 tables/ 4-48 pax)
1/F, 9 Cheong Tat Road, Hong Kong International Airport, Chek Lap Kok, Hong Kong
Reservation Tel No