Tiffany Blue Box Café

Tiffany Blue Box Café is the all-day restaurant inside Tiffany & Co.’s two-storey flagship at Lee Garden Three, in the Causeway Bay district of Hong Kong. Set on the first floor of the store, it welcomed its first guests from 13 June 2026 with a menu developed by Agustin Balbi, chef-founder of the one-Michelin-starred Andō. The café serves breakfast, afternoon tea and an à la carte menu through the day, and since August a Sunday brunch.

It is the Hong Kong version of a concept the house first introduced at The Landmark, its New York flagship, and it is the most literal answer a traveller can give to the most famous Tiffany title of all: you can, quite properly, have breakfast at Tiffany’s. The film is never far away, but the kitchen is serious enough that the café stands on its own as a place to eat.

Breakfast at Tiffany’s

The signature breakfast is designed as a small ritual in two movements. It opens with seasonal fruit, buttery croissants, pain au chocolat and a peach tart, alongside Greek yoghurt with house-made granola. A hot dish follows, and guests choose between avocado toast topped with a Japanese egg, brown butter emulsion and Spanish ibérico ham, or a poached Japanese egg with smoked salmon, toast and paprika foam. Baerii caviar can be added to either for a more indulgent version, and coffee or tea comes with the set.

The menu is priced at HK$328 (plus 10%) per guest, and the house presents it as available throughout the day, so the croissant-and-coffee image of the film does not have to be a morning one.

The all-day menu

The à la carte menu was created exclusively for Hong Kong and reflects Balbi’s ingredient-led approach: international café classics, raised by good produce and a few local touches. Starters include a Hokkaido scallop carpaccio with pineapple salsa, lemon dressing and crispy kombu (HK$228), and a tuna tartare with smoked soy, oscietra caviar and tapioca chips (HK$358). Lighter plates run to a seasonal tomato and burrata salad (HK$210) and a king prawn salad with an XO thousand island dressing (HK$178), a nod to the city’s love of XO sauce.

Among the mains, the kitchen offers homemade egg tagliolini with mixed Yunnan mushrooms and cream sauce (HK$218), a slow-cooked Label Rouge chicken breast finished with lemon thyme brown butter (HK$268), and a grilled prime Argentinian Angus beef tenderloin with salsa verde and chive oil (HK$368), a quiet reference to the chef’s home country. The Tiffany & Co. burger, served with fries, is priced at HK$188. For two, the Spanish red prawn rice (HK$388) is the centrepiece of the menu, a Mediterranean-inspired dish built for sharing.

Desserts stay in the house colour. The signature Tiffany Blue cake, with hazelnut and salted caramel, is HK$138, and there is also a mascarpone, cacao and coffee ice cream (HK$118) and a strawberry dessert.

Tea at Tiffany

Afternoon tea is priced at HK$358 (plus 10%) per guest and follows the format Tiffany has made familiar in its cafés, with a Hong Kong accent. The savoury course brings an egg waffle puff with caviar and crème fraîche, tuna tartare on toasted bread, a Japanese egg sandwich and a mini lobster bun with smoked paprika and white cucumber. The sweets include Tiffany & Co. macarons, a seasonal fruit tart, red velvet cake, opera cake, an egg tart and the Tiffany & Co. cake, with freshly baked raisin and chocolate scones, clotted cream and seasonal preserves on the side.

Sunday brunch

Since 9 August 2026 the café has also offered a Sunday brunch at HK$658 (plus 10%) per guest, conceived by Balbi and the café team as a celebratory weekend meal. It starts with a basket of breads and croissants, then a seafood tower of oysters with salsa fresca, king crab legs with hollandaise, crab salad with XO mayonnaise, a seafood salad with sea urchin, and deep-fried scallops finished with truffle. Diners then choose one main course: roasted chicken with mushrooms and rice casserole, homemade egg tagliolini with crab and marinated lemon, the Club Sandwich with smoked paprika fries, or a Beef Rossini with truffle and crispy potatoes for a HK$280 supplement.

Five desserts close the meal: a raspberry vanilla butter sablé tart, Earl Grey bergamot, a raspberry yuzu cake, New York cheesecake and a tiramisu sphere. A drinks list is available alongside, from a Virgin Mary or white peach bergamot Earl Grey mocktail to a Bloody Mary, a Garibaldi and champagne by the glass, plus an optional wine pairing at HK$280, or HK$480 for the premium selection.

The room

The café is organised as a sequence of spaces: an entrance zone with a bar, a main dining room, and more sheltered booth seating towards the back, plus a private dining room that seats up to ten guests. The colour is Tiffany Blue throughout, handled in layered tones across walls, banquettes and parts of the ceiling, with slim metal trims, warm lighting, light-framed tables and chairs, and a few mirrored or high-gloss details that echo the way jewellery is shown downstairs.

Above the tables, a ceiling installation of Tiffany Blue boxes seems to float, the same image that defines the café at The Landmark. On one side of the room, a wall installation by the American artist Molly Hatch, commissioned for the space, anchors the scheme and nods to the geometry of Tiffany’s packaging.

The chef

Agustin Balbi is the Argentinian chef-founder of Andō, whose cooking blends Japanese and Spanish influences and holds one Michelin star. For the café he acts as culinary consultant, working with Head Chef Omar Agostini, and he has described the opening menu as a more relaxed, personal side of his cooking. The result reads as a café menu cooked with a fine-dining chef’s attention to ingredients, not as a themed menu.

Why OKYTO recommends it

Tiffany Blue Box Café suits travellers who want a destination meal with a story: a room designed with real care, a menu with a credible chef behind it, and the pleasure of a famous film title made literal. Afternoon tea is the natural choice for a first visit, and the Sunday brunch is the more generous way to spend a weekend afternoon in Causeway Bay. Reserve ahead through the café’s booking page.

The café is open daily from 11am to 9pm at Shop 101-109, 1/F, Lee Garden Three, 1 Sunning Road, Causeway Bay, and can be reached on +852 2506 3438.

Prices are those published at the opening and may change.

Photography of the dishes and the private dining room: Nicholas Wong Sixteen Photography.