ABOUT HKMA 香港醫學會
香港醫學會成立於1920年，匯集了在香港執業和服務市民的會員醫生，主要目的是促進醫療界的福祉及提升市民的健康水平。香港醫學會營運的兩間會所，不僅為醫生會員帶來專屬的活動場地，更供應由資深廚師精心烹調的精緻中菜，包括香港醫學會專誠為會員設計的菜式，亦歡迎預約由經驗豐富的總廚主理的私房菜單。會所午市則供應商務午餐，迎合各位會員的需要。
The Hong Kong Medical Association (HKMA), founded in 1920, brings together medical practitioners in Hong Kong to promote the welfare of the medical profession and public health. The HKMA operates two clubhouses, offering exclusive places for members’ professional activities, training, and leisure gatherings. The Central Clubhouse proudly presents exquisite Chinese cuisine prepared by our experienced chef, including dishes tailored for the HKMA members.
You are also welcome to book a private dining experience with customised menu prepared by our seasoned master chef. The Clubhouse also offers business lunches to meet the needs of members.
OUR MENU CONCEPT
餐廳理念
「醫道彌新」的概念融會中西方對 「醫」與「食」的觀點：參照 《周禮 ‧ 天官》中的四醫，當中以食醫為首，而西方醫學之父希波克拉底亦曾提出「讓食物成為你的藥物」，可見「醫」、「食」兩者關係密切。醫學會會所的菜式秉承醫食同源之理念，追求美味與健康並濟，同時展現醫學及烹飪領域不懈創新的精神，是一門令人身心愉悅的藝術。「日月星辰」則象徵著醫者仁心的精神，猶如太陽、月亮和星星普照萬物，周行而不殆，守護人民生命與健康。一些用心創作的菜式將會以日、月、星的形態呈現，以表彰維護民康之信念。
The concept of “Sun, Moon, and Stars: Everlasting Medical Ethics Spirit” integrates Western and Eastern perspectives on healthcare and nutrition. Its foundations stem from the Four Medical Arts described in the "Rites of Zhou", with food therapy playing a primary role. It also echoes the words of Hippocrates, known as the “Father of Medicine” – “Let Food Be Thy Medicine”. This underscores the strong connection between what we eat and our well-being. The dishes at the HKMA Clubhouse embody medical principles while embracing constant innovations in the medical and culinary arts. They combine delicious flavours with health benefits, creating an art that nourishes both body and mind.
The symbolism of the Sun, Moon, and Stars represents the compassionate spirit of healthcare professionals – just as the Sun, Moon and Stars light up the world tirelessly each day – caring for the lives and health of people relentlessly. Some signature dishes will be artistically plated in the shapes of the Sun, Moon, and Stars, embodying our motto of “Safeguarding the health ofthe people”.
EVENTS & BANQUETS
宴會
餐廳設有會議設施及配套，滿足會員們舉辦宴會和商務會議的需求。包場宴會及租用場地作商務及會議用途均設有最低消費。會員必須提前預約及繳付按金。場地有限，先到先得。有關詳情，包括場地設備、可容納人數及最低消費等，歡迎向我們查詢。
The restaurant provides conference facilities and amenities to meet members’ banquet and business meeting needs. Minimum spends apply for private events and room rentals for commercial or conference use. Reservations and deposits are required from members. Space is limited, so bookings are on a first-come-first-served basis. For enquiries regarding banquets and meetings, including venue facilities, seating capacity, and minimum spending requirements, please feel free to contact us.
T +852 2536 9388 +852 7072 5869 E info@thkma-clubhouse.com
EXECUTIVE CHEF
行政總廚
周頌庭師傅擁有超過20年入廚經驗。曾任職海景嘉福酒店中菜廳海景軒、悉尼知名粵菜食府翠湖、香港賽馬會跑馬地會所中菜廳嘉樂樓以及廖創興企業宴會廳。西廚出身的周師傅，感覺中菜的發揮更加適合自己，因此報讀中華廚藝學院，展開他的中廚旅程。個性謙厚和順的周師傅，烹飪風格直如其人，着重季節調和，追求食材之間的平衡，能夠為食客炮製窩心滿意的美食，就是他最大的滿足感。
Executive Chef Billy CHOW, bringing over two decades of culinary experience, has made a lasting impact on the local gastronomic scene. Given his tenure at esteemed Chinese restaurants including Hoi King Heen at InterContinental Grand Stanford, The Greenwood in Sydney, The Gallop at the Hong Kong Jockey Club in Happy Valley, as well as the private banquet halls of Liu Chong Hing, Chef CHOW’s culinary journey has been truly remarkable. As a chef originally trained in Western cuisine, Chef CHOW felt a profound calling to explore the realm of Chinese cooking. He thus studied at the Chinese Culinary Institute to embark on his journey in Chinese culinary arts. With his gracious and affable personality, Chef Chow’s cooking style mirrors his character – revolving around the delicate balance of yin and yang and the pursuit of ingredient harmony. His greatest joy comes from crafting heartwarming dishes that satisfy diners, a testament to his mastery of the culinary arts.
有關訂座訂金及取消預約
DEPOSIT AND CANCELLATION POLICIES
TERMS OF SERVICE
服務細則
香港醫學會中環會所餐廳服務細則
HKMA Clubhouse Restaurant Terms of Service
1. 餐廳接待對象：只限香港醫學會會員使用。用餐或場地使用當日，會員必須攜同及出示會員卡，並親自出席
2. 會員如欲惠顧，請先預約
3. 如自攜餐酒並於餐廳內享用，需收取$150/支（標準分量葡萄酒及清酒）或$300/支（烈酒）開瓶費
4. 飲品套餐每位 $48，可享無限量供應礦泉水及指定汽水; 需全檯享用。凡惠顧飲品套餐，可享免開瓶費
5. 自攜蛋糕並於餐樓內享用，需收取$150/個切餅費
6. 請勿於餐廳內享用外來食物及飲品
7. 颱風及惡劣天氣之營業安排：
• 黑雨訊號懸掛，餐廳照常營業
• 8號或以上颱風訊號懸掛，餐廳暫停營業
• 如8號或以上的颱風訊號於早上8時前除下，餐廳將照常營業
• 如8號或以上的颱風訊號於下午3時後除下，餐廳晚市將暫停營業
8. 香港醫學會中環會所開放時間
週一至週日
午市：中午12點時至下午3時，最後下單時間為下午2時
晚市：傍晚6時至晚上11時，最後下單時間為晚上10時
1. The restaurant exclusively caters to members of the HKMA. Members must present their membership cards and be physically present when dining or using the facilities.
2. Members who wish to dine at the restaurant should make advance reservations.
3. A corkage fee of $150 per standard bottle (wine and sake) or $300 per bottle (liquor) will be charged for bringing and consuming own alcohol in the restaurant.
4. The beverage package is priced at $48 per person that includes unlimited servings of mineral water and selected soft drinks. It must be enjoyed by the entire table. Customers who order the beverage package will be exempted from corkage fee.
5. A cakeage fee of $150 per cake will be charged for bringing and consuming own cake in the restaurant.
6. Outside food and drinks are not allowed to be consumed in the restaurant.
7. Operating Arrangements during Typhoon and Inclement Weather:
• Restaurant operations will remain normal when the Black Rainstorm Signal is hoisted.
• Restaurant operations will be suspended when Typhoon Signal No. 8 or higher is hoisted.
• If Typhoon Signal No. 8 or higher is lowered before 8:00 a.m., the restaurant will resume normal operations.
• If Typhoon Signal No. 8 or higher is lowered after 3:00 p.m., the restaurant's evening service will be suspended.
8. HKMA Clubhouse (Central) Opening Hours
Monday to Sunday
Lunch: 12:00 nn to 03:00 p.m. (last order at 02:00 p.m.)
Dinner: 06:00 p.m. to 11:00 p.m. (last order at 10:00 p.m.)
RESERVATIONS
訂座
中環干諾道中21-22號華商會所大廈2樓
2/F, Chinese Club Building,
21-22 Connaught Road Central, Central
T +852 2536 9388 +852 7072 5869