Breakfast at Tiffany’s, Hong Kong Edition: Inside the New Blue Box Café at Lee Gardens
Tiffany & Co. has opened a Blue Box Café on the first floor of its new Lee Gardens flagship in Causeway Bay, with a menu by Agustin Balbi of Andō, a Tiffany Blue room and a wall by Molly Hatch.
In the opening minutes of Breakfast at Tiffany’s, Audrey Hepburn’s Holly Golightly steps out of a taxi at dawn, pastry in one hand and coffee in the other, and eats breakfast in front of the Fifth Avenue windows of the jeweller she cannot afford. More than sixty years later, Tiffany & Co. lets guests do the same thing indoors, and with a proper table. On 13 June 2026 the house opened a new Blue Box Café on the first floor of its flagship at Lee Garden Three, in the Causeway Bay district of Hong Kong.
The new Tiffany Blue Box Café is a restaurant in its own right, not just a stop on a shopping route. The menu was developed by Agustin Balbi, chef-founder of the one-Michelin-starred Andō, and the room is a deliberate study in the house’s most famous colour. It is also a statement about where Tiffany sees its future in the city.
A café inside a flagship
The café occupies the first floor of a two-storey boutique of more than 770 square metres, alongside a watch salon and a Home & Accessories area. The shop windows were created with the textile and metal artist Mariko Kusumoto.
Tiffany’s chief executive, Anthony Ledru, told the South China Morning Post that Hong Kong is a priority for the house, praising the city’s design-led hospitality culture. The café is the clearest expression of that idea: a place where the brand’s world of craft, design and hospitality can be experienced slowly, at a table, rather than at a counter. The format follows the original Blue Box Café at The Landmark, Tiffany’s New York flagship, and Hong Kong’s earlier café in Tsim Sha Tsui, which has since closed, according to OpenRice.
The room
Home Journal describes a design that treats Tiffany Blue as a spatial language rather than a literal motif. Layered tones of blue run across walls, banquettes and parts of the ceiling, cut with slim metal trims and warm, understated lighting. Light-framed tables and chairs keep the room airy, while a few mirrored and high-gloss details catch the light in the way jewellery is displayed in the store below.
The plan unfolds as a sequence: an entrance zone with bar elements, a main dining floor, and then more sheltered booth seating towards the back, where the light drops and the sound softens. A private dining room seats up to ten guests. The image everyone remembers, however, is overhead: a ceiling installation of Tiffany Blue boxes appears to float above the tables, as it does in New York, and it gives the room its signature without a single piece of jewellery in sight.
One wall belongs to the American artist Molly Hatch, whose bespoke installation, made of crisp geometric forms, nods to the structure of Tiffany’s packaging. Large areas of blue are left empty around it on purpose, so that the artwork, and the guests, can sit comfortably in the colour. The overall effect is closer to a quiet cinematic set than to a themed café.
Breakfast at Tiffany’s, on a plate
The title of the film is a menu item here. The Breakfast at Tiffany’s set, priced at HK$328 (plus 10%) per guest, opens with seasonal fruit, croissants, pain au chocolat and a peach tart, with Greek yoghurt and house-made granola. Then comes a choice of 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 dish, and coffee or tea is included. The house says it is available throughout the day, so the croissant of the film is not limited to the morning.
The set is a clever reading of the movie. Holly’s breakfast was a pastry and a coffee eaten on a pavement; here the same two things become a composed, generous plate, with details such as the egg and ibérico ham that belong to Balbi’s Japanese-Spanish training.
The all-day menu
The à la carte menu was created exclusively for Hong Kong, with international influences and local touches. Starters include Hokkaido scallop carpaccio with pineapple salsa and crispy kombu (HK$228), tuna tartare with smoked soy, oscietra caviar and tapioca chips (HK$358), a seasonal tomato and burrata salad (HK$210) and a king prawn salad with XO thousand island dressing (HK$178).
The mains range from homemade egg tagliolini with Yunnan mushrooms (HK$218) and slow-cooked Label Rouge chicken with lemon thyme brown butter (HK$268) to a grilled Argentinian Angus beef tenderloin with salsa verde and chive oil (HK$368). A Tiffany & Co. burger with fries is HK$188, and a Spanish red prawn rice for two, the dish of the menu, is HK$388. The finale is the Tiffany Blue cake, layered with hazelnut and salted caramel (HK$138), a dessert that exists mostly to match the colour of the walls and happens to be good with it.
Tea at Tiffany
Afternoon tea, HK$358 (plus 10%) per guest, is the most photographed part of the experience. 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, a Hong Kong take on the tea sandwich. The sweet course lists Tiffany & Co. macarons, a seasonal fruit tart, red velvet cake, opera cake, an egg tart and the Tiffany & Co. cake, with raisin and chocolate scones, clotted cream and seasonal preserves.
A Sunday brunch from August
Two months after the opening, on 9 August 2026, the café added a Sunday brunch at HK$658 (plus 10%) per guest. A basket of breads and croissants leads into a seafood tower of oysters, king crab legs with hollandaise, crab salad with XO mayonnaise, a seafood salad with sea urchin and deep-fried scallops with truffle. Guests then pick one main, among roasted chicken with mushrooms and rice casserole, egg tagliolini with crab and marinated lemon, the Club Sandwich, and a Beef Rossini with truffle for a HK$280 supplement. Five desserts follow, including a raspberry yuzu cake, New York cheesecake and a tiramisu sphere.
The chef behind it
Agustin Balbi is an Argentinian chef whose Hong Kong restaurant Andō combines Japanese and Spanish influences and holds one Michelin star. At Tiffany he is a culinary consultant, working alongside Head Chef Omar Agostini, and he has said that the menu lets him show a more relaxed, personal side of his cooking. Home Journal notes that the dishes draw on Japanese techniques and local produce, with portions and presentation that are precise rather than showy, which suits a room designed with the same restraint.
Practical details
The café is at Shop 101-109, 1/F, Lee Garden Three, 1 Sunning Road, Causeway Bay, and is open daily from 11am to 9pm. Reservations are taken through the café’s booking page, and the telephone number is +852 2506 3438.
Prices quoted here are those published at the opening and may change.
Photography of the dishes and the private dining room: Nicholas Wong Sixteen Photography.