Gourmet dining in Hong Kong

If you think about traveling to Hong Kong and dining then obviously the first thing that comes to mind is Chinese food. And yes I have had great Chinese in Hong Kong but there are also some of the best European restaurants, steak houses, Japanese and so much more in the city. Gourmet dining in Hong Kong is a special experience unlike anywhere else.

On my recent trip, I had the best French food which I have ever experienced.

I went to Joel Robuchon L’Atelier at the Landmark.

It was a foodie’s dream.

Firstly, the decoration is as exquisite as it gets. French opulence with a little bit of Asian flair. Dark black leather seats were brought to life with rows of purple orchids and the signature red that Joel uses in his restaurants.

There is a huge space to eat around the bar which offers a different menu than the main dining room. While the main dining room only had about 10 tables. Exquisite.

We went for the 8-course menu. Service was immaculate. After a glass of champagne and a light mousse, we had a seaweed roll with avocado and an abundance of caviar. Then there was a sea urchin dish with truffle foam, following that a fish that was not scaled but rather it was a bit deep fried so that you could eat the scales. Then a lobster bisque which was the best I have ever had. Pigeon was next with a poached foie gras and all this was followed by a cheese trolley and dessert trolley.

Even the breadbasket they served was out of this world as it included bread with saffron, classic mini baguettes and so much more.

Of course, all of this comes at a price as it is one of the most expensive restaurants in the city.

The next night I tried Alain Ducasse’s new restaurant at the Intercontinental Hong Kong called “Rech”.

This is one of Hong Kong’s latest and hottest restaurants as it only recently opened. It is based upon the flagship restaurant in Paris and its decoration owes its inspiration to both the ocean and the original Parisian restaurant. The Parisian restaurant first opened its doors in 1925 before it was reborn in 2007 when Alain Ducasse took it over.

Alain used to have Spoon at this hotel. Spoon was a little more formal than Rech which is a little more casual but with a huge focus on the ingredients. It’s all about the best seafood from all over the world. Oysters flown in from Brittany. Lobsters are Live and put your table for you to choose which one you want. There is simply nowhere like this in Hong Kong.

Here it’s all about the integrity of the seafood. I had cod with a snail, squid and shrimp that were cooked to perfection. There are also some great Salads and dishes which contain a small fortune in caviar.

The setting was beautiful. The staff had all come in from Paris and had a knowledge of the seafood beyond what most restaurants could ever offer. It was interesting to learn where the food comes from and why it is so special.

If you go try something you’ll always remember. There are 3 signature dishes which you should not miss.

-​ Cookpot of tiny spelt, squid and sesame seeds

– Grenobloise-style skate wing, so good that my guests from Australia had never tried this before and they rebooked to come back the following night.

And to end this was a whole Camembert to share after the meal with the table.

Daniel - Living GreenDaniel Green, the Model Cook is a Celebrity Chef known for his healthy approach to food and living well. With TV, books, magazines and live appearances, Daniel spends his time helping fans to cook better, feel better and live better. He’s also an avid traveler and a self-confessed Foodie.

To contact Daniel or learn more visit www.themodelcook.com or follow on Twitter and Facebook.

 

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