Lede: Aqua Restaurant Group has cemented its presence in Hong Kong’s culinary scene with the launch of two new sky-high restaurants on the 29th and 30th floors of 1 Peking Road, Tsim Sha Tsui. The pair, The Canton Library and Vesu Pizza Bar, open their doors this week, offering 270-degree views of Victoria Harbour along with distinctly different contemporary dining experiences—one reimagining regional Chinese cuisine, the other a celebrated Neapolitan pizzeria.
Highlights:
- The Canton Library (29/F) – Modern Lingnan fine dining
- Vesu Pizza Bar (30/F) – Award-winning pizzas and playful Italian plates
- Dual concepts within one group, targeting both refined and casual diners
A Modern Homage to Lingnan Gastronomy
Perched on the 29th floor, The Canton Library draws on the culinary traditions of Guangdong, Chaozhou, Shunde, and Macau. Executive Chinese Chef Li Chun-lung and Dim Sum Executive Chef Leung Kwok-wah have collaborated to present a menu where nostalgia meets technique. The “Ha Tsam Dumpling” (HK$108) condenses a classic wonton noodle experience into one delicate dumpling, wrapping springy shrimp, dried flounder, and a rich shrimp roe broth. Meanwhile, the pan-fried “Tai Ma Station Bun” (HK$128) uses a naturally green dough infused with chive juice, stuffed with BBQ pork belly, Tai O shrimp paste, and tofu, finished with a crisp golden base.
Diners at this panoramic spot can also expect dishes like the “Cloud Dusk Hairpin” (HK$328 per person), a reworking of the classic poached lobster with egg white, featuring succulent Spanish red prawns. For something unconventional, the “Chilled Sea Cucumber” (HK$368) is cold-marinated for a firm, springy texture and dressed with a house-made green peppercorn and scallion oil. A standout is the claypot-cooked yellow croaker (HK$458), air-dried overnight and prepared with three distinct bean pastes—Yangjiang black bean, Puning, and local sweet miso—for a deeply umami finish. To complement the food, the restaurant has launched tea-inspired cocktails (HK$148), including the “Oolong Old Fashioned” and “Osmanthus Fizz.”
A Pizza Powerhouse with a Playful Edge
Just one floor above, Vesu Pizza Bar returns to the limelight, having been named among the “50 Top Pizza Asia-Pacific” for a second consecutive year. This venue takes a bolder, more playful approach. The culinary highlight is “The Ducky” (HK$198), a collaboration with sister restaurant Hutong. It deconstructs Peking duck—crispy skin, tender meat, and a special hoisin-style sauce—atop a chewy Neapolitan crust.
Beyond the signature pizzas, guests can indulge in a first-of-its-kind “Dip, Drizzle & Dunk” menu (HK$18 per sauce), offering a choice of blue cheese, honey mustard, or garlic aioli to elevate the pizza crust. The “Roasted Arrabbiata Three-Yellow Chicken” (HK$258 half, HK$488 whole) uses a double-roasting method to achieve crackly skin and a herbaceous, spicy kick. For dessert, a whimsical “OOPS… I Dropped The Banana” (HK$128) pairs banana mousse with Biscoff spread and ice cream, while the “Dong Ling Cha” (HK$138) is a playful HK-style iced lemon tea, mixing whisky with cold-brew oolong and a hint of pandan.
Limited-Time Collab and Practical Details
Pizza lovers will want to hurry: Vesu is hosting a limited-time collaboration with Melbourne’s Shop 225 until October 11. This pop-up features three exclusive pizzas and special drink pairings, including the “Passione 852” non-alcoholic mocktail at a promotional price of HK$68.
Addresses and Contact Information
- The Canton Library: 29/F, 1 Peking Road, Tsim Sha Tsui, Kowloon. Phone: 2982 0628. Website: thecantonlibrary.com.hk
- Vesu Pizza Bar: 30/F, 1 Peking Road, Tsim Sha Tsui, Kowloon. Phone: 3427 2018. Website: vesupizzabar.com.hk
The Takeaway
With the launch of these two distinct venues, Aqua Restaurant Group is catering to a wide spectrum of diners—from those seeking a sophisticated journey through regional Chinese cuisine to those wanting a casual yet top-tier pizza experience. Set against the glittering backdrop of Victoria Harbour, both concepts are poised to become the new focal points of the Tsim Sha Tsui dining scene.