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Hong Kong Restaurant Recommendations


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#181 somemale

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Posted 06 October 2006 - 03:40 PM

There are two Victoria's - the first is in Sun Hung Kai, the other (newer) branch is in Citic (it says it's in Central but actually it's between Wan Chai and Admiralty). People who frequent each branch say theirs is best. I've only been to Sun Hung Kai.
I can't remember if I said this before, but Victoria specialises in Shanghainese dishes. I've never  had the har gau there or siu mai. I love the hairy crab xiao long bao, cheung fun with XO sauce, shark's fin dumplings...

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Having been to both locations many times, I have come to this conclusion:

Citic Centre for Dim sum/yumcha
Sun Hung Kai for dinner.

Although I don't live in HK anymore, I always make sure I visit Victoria everytime I am there, at least twice. The food is incredible, the service is there to match especially for a Chinese restaurant).

IMO, you will not and can not find a better xie fen xiao long bao anywhere! People have brought me all over Shanghai to the "best xlb places" and still nowhere compares. Even the original ding tai fung in Taiwan wasnt that impressive after eating at Victoria.

There is a great article in the NYTimes about this restaurant, will post the link if it still works.



Although it can be pricey compared to other restaurants in HK, I highly recommened this place to anyone who visits HK. Truely one of HK's gems.

#182 somemale

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Posted 06 October 2006 - 04:10 PM

Having lived in Hong Kong for about 12 years (88-00), there are certain places that I MUST visit every time I go back. I thought I'd share some of these places in this thread.

*last trip to HK was for a week back in March2006

Victoria harbour seafood resaurant (read above post)

Chuk Yuen Seafood restaurant - Not sure of the exact address, but there are a few branches for this place. My favorite is definitely the Happy Valley location, It's right opposite the race course, close by the tram station. This place is interesting as it offers Free OJ or SugarCane juice, weird but kinda cool. I wouldnt really recommend anything else here except for Seafood. It has live tanks where you can go out and pick which items you want. The only thing that is a MUST when you come here is the Cheese Long Ha (lobster). Its basically a creamy cheese/butter sauce (very thick) stir fried lobster. A lot of other places, even here in North america, try and do this kind of dish. No where comes close to this place.

Conrad Hotel Nicholinis Sunday Buffet - One of the more expensive buffets in HK I believe, close to $500HKD per head, but this place is really something special. The selection isnt the largest, but everything is high quality. There is also a menu where you order a 'main course'. Im usually too full to order this, so I usually just get it to go (they aren't supposed to let you, but if you ask nicely it shouldn't be a problem).

Delicious Kitchen - Again since I don't live in HK anymore I forgot all the streets! But its in Causewaybay opposite what used to be Daimaru. You recognize this place cause there is a sign outside which is a Cow/Bull dressed in an apron holding the menu I believe. This place is always my favorite because of the Pai Gu Cai Fan (sweet pork cutlet, vegetable rice). Its basically a version of the Taiwanese dish, but for some reason they always seem to do it really well here. Not too expensive, about $30HKD. The pork is always done just crispy enough on the outside and very tender on the inside. The rice is neat because they steam it with a vegetable(bok choy?).



Apologies, but I need to cut this short now. Will try and add more later. Writing all this and thinking about these places really puts a tear in my eye! Damn I miss HK!

#183 PCL

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Posted 29 November 2006 - 10:50 PM

A quick update after a very short layover in Hong Kong....

Dinner at The Lounge, Four Seasons Hotel... promising menu, but short on delivery. Service was curt, food quality lacking, but the wagyu sirloin... hard to fault but at HK300 a pop, you'd want it to be good... fortunate choice for some :wink:

Lunch at Ye Shanghai, Marco Polo Hong Kong in TST... hairy crabs galore... rich, creamy, we feasted on the crabs, on the baked shells, crab meat noodles, like a rich fettucine with truffle cream sauce...

Dinner at The Tandoor in Central, behind Lan Kwai Fong... all you can eat buffet dinner menu... and it was... sensational... leg of lamb bryani... great rogan josh... delicious dahl... making my mouth water just thinking about it...


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#184 insomniac

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Posted 30 November 2006 - 01:18 AM

The Tandoor used to be in the building I had my office.......unfortunately. Far too handy. :wink:

#185 FrenchFoodieinHK

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Posted 02 December 2006 - 05:16 AM

Hello all. First post here. As my handle indicates, I'm a French foodie in HK. So please, forgive the broken English and the snobbish slur.
Just two quick reviews of two recent "heavyweights" openings in HK : Gagnaire and Robuchon. Hong Kong is going crazy these days, and it seems that in the coming months, all the big guys will have opened restaurants here. Good for us, bad for our wallets. Oh well.
A week ago I went to PIERRE, the Gagnaire restaurant that replaced the terrible Vong at the Mandarin. The restaurant is next to the new revamped cocktail bar called M. Although not really loud, you can hear the conversations and noises from the bar in some area of the Pierre restaurant, which I think is a mistake and the only downside of what was otherwise a perfect evening. The décor of the restaurant is nice in a modern black marble-bit cold-formal-way. Nothing extraordinary, but nothing horrible. You could be anywhere in the world, no specific Chinese or French feeling in the design. Just a very posh international place. Many pretty taitais having dinner, a very well trained and perfectly mannered personnel: this is a nice place. We had the Degustation Menu, that is divine. By far the best western food I ever had in Asia, with many surprises and a great integration of asian elements (the black jelly starter with foie gras reaches orgasmic levels). It is Gagnaire at his best, on par with his Paris restaurant. A mystic and sensual experience really, full of twists and real surprises. A journey into his genius, perfectly executed. You will smile in wonder.
The menu is somewhere around 1200 dollars, and if you like wine, you may also want to be prepared to be ruined. But really I think the experience is worth the high price. Gagnaire is a god. You won't be disappointed. A must.

I tried the new Robuchon's L'ATELIER in the landmark yesterday. The place has just opened a few days ago and the maestro himself was there checking everything. The décor is superb, a mix of L'Atelier (for the counter) and La Table (for the dining room). The personel is perfect, Robuchon-style.
We had a degustation menu that was excellent. A fantastic starter (sea urchin in lobster jelly with cauliflower cream) is worth the dinner alone. Among the great things : foie gras with ginger sweet and sour, very interesting, a fantastic lamb with his famous potato purée, that was also perfectly executed. I mean, perfectly. I smiled like a baby. I wasn't too crazy about the bass with lemongrass or the langoustine beignets. Neither were my local friends. I think it will always be difficult for French chefs to compete with the perfection of local sea products cooking.
Never really the same level. Anyway a fantastic evening, perfect really. The price here is higher than at Pierre (around 1400 dollars), which I thought was a bit expensive. But then again, we drank like sponges too. Still a superior place to enjoy perfectly prepared French food.
I'd say those two easily crush the competition. We now officialy have two real great French restaurants in HK. Santé!
"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut."

#186 aprilmei

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Posted 02 December 2006 - 06:40 AM

Hi Frenchfoodie, welcome to e-gullet. I haven't tried Pierre yet although I tried his food about two years ago, when he did a guest chef stint at the Mandarin (at The Grill; I think that's when they started talks about him getting his own place at the hotel) and then again in Paris. Loved both those meals. I'm eating at Pierre in January - the earliest I could get a booking.

I also went to l'Atelier - on opening night, actually. We also had the eight-course tasting menu. That sea urchin dish is beyond sublime. I like this version even better than the one made with caviar (which I think was from his menu at Jamin). What was your amuse? Ours was foie gras royale with port wine reduction and parmesan foam - absolutely delicious. The foie gras we had as the second course (served with spiced fruits) was also wonderful (although I liked the amuse foie better).
I also didn't like the sea bass - very ordinary. The tasting menu is HK$1,450; with wine, it was just over $2,500 each. Mr Robuchon came out to talk with us - I had interviewed him the day before. The only bad note (literally) was the music: muzak versions of Barry Manilow and The Sound of Music - horrible.
But have you been to Robuchon a Galera over in Macau? I've written about it before because I think it's just the best French restaurant in the region. They have a 16-course tasing menu for HK$1,600 and lunch menus at $288 for three courses, $388 for four and $488 for five. The wine list is astonishing - and compared to Hong Kong, it's inexpensive. I'm positive the restaurant is subsidised by the casino. Some of the dishes at the two Robuchon restaurants are similar: we had quail with the pommes puree (with white truffles) at l'Atelier and it's almost the same as the one on the tasting menu at A Galera; the crispy langoustine at Atelier is also served at A Galera; the sea urchin dish is made with black caviar at a Galera (it's served on the tasting menu but the full-size version is something like $850). At A Galera they have a wonderful petits four trolley - at least 20 types of sweets like pate de fruits, marshmallows, lollypops, caramels, chocolates... and you can have as much as you want, even at lunch. If I had to choose between the two (which I don't, fortunately) I'd rather eat at A Galera.

#187 FrenchFoodieinHK

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Posted 02 December 2006 - 08:50 AM

Hi aprilmei. I had the same amuse bouche you mentioned, that foie gras 'cappucino' with parmesan foam. That was incredible, indeed. I wish I'd had a bathtub of that right away. As for the muzac, maybe some people complained about it after first night (did you?), since when I was there (in the dining room) I didn't notice such horrible noise.

Absolutely agree with you about A Galera. For me it is slightly superior to l'Atelier, plus their lunch menu is THE bargain for any foodie in the area. Until Pierre opened I had there the best french meal I ever had in Asia. Definitely a place to visit again and again I think.

Have you tried that new brasserie on Hollywood Road, Press Room?
"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut."

#188 aprilmei

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Posted 02 December 2006 - 09:29 AM

I kind of did complain about the muzak. I sent a very polite e-mail commenting that the music wasn't in keeping with the food, service and environment. But I wonder if the music is chosen by upper management (ie, the Ho family, who have the Hotel Lisboa [and therefore A Galera] and are somehow partnered with Robuchon on l'Atelier. At A Galera we also have noticed some annoying music at dinner.
Haven't yet been to The Press Room (will go this week) but have heard good things about it. I know of the chef - he was at Bostonian at the Langham in TST and he also helped open El Taco Loco/Archie B's with his (now) ex-wife. I think he was constrained in his cuisine at those places and it seems Press Room will allow him to show what he can do: he used to work at Spago's in LA.

#189 FrenchFoodieinHK

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Posted 02 December 2006 - 09:46 AM

Press Room is okay. Nothing to rave about but ok. With this kind of brasserie, a lot depends on the atmosphere i guess. Kind of snobbish and dull when I had dinner there (bored tai tais - bored brokers - not so trendy bored older gays - bored old rich locals). If it could be a slightly younger less 'Soho' crowd, it could be a cool place. A menu that mixes american and french brasserie stuff, Good idea. But La Coupole in Hong Kong it is not. See how lively people are in big local Cantonese restaurants. It is the real Brasserie atmosphere to me. That's the kind of crowd we need in these western places. Not the same old bored faces. That said with the price they ask for (in the 500 to 600 range per person, which is way too expensive for what they serve) it will never happen.
I had a steak frites that was ok. Meat and fries were good. There was something served with it that was called "Béarnaise sauce" but that had nothing to do with Béarnaise. They should learn from Morton's.
I had a dessert of mixed berries that was a handful of blueberries in cream. bof bof...
That said it is better than Bostonian, that was expensive and pretty bad in my opinion.
"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut."

#190 PCL

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Posted 03 December 2006 - 08:21 PM

Morton's has a good bearnaise yes, but the Steakhouse at the Intercontinental, formerly the Regent in TST does an even better one!!

But I have a naggling question re: the new Robuchon... I left HK just a couple days short of the opening, damn it, but hope to be back in HK early next year... what are the prices like??

And welcome to eGullet!!


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#191 aprilmei

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Posted 03 December 2006 - 08:45 PM

If you order at Atelier a la carte, it will probably be between $600-$800 for a three-course meal. They have a foie gras and beef burger that I will try the next time I'm there. The uni with lobster jelly is also available a la carte. As with all the other Ateliers, the main menu is divided bewteen small plates, hot and cold appetisers and main courses. As mentioned before, the eight-course tasting is $1,450.

#192 somemale

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Posted 04 December 2006 - 12:08 AM

What percentage do you guys tip when you dine at these star chef restaurants? or is there a service charge already included....


Great write up frenchfoodieinHK, I can't wait till my next trip to HK. Will definitely try these 2 places out! Thank you!

Edited by somemale, 04 December 2006 - 12:12 AM.


#193 FrenchFoodieinHK

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Posted 04 December 2006 - 02:25 AM

Morton's has a good bearnaise yes, but the Steakhouse at the Intercontinental, formerly the Regent in TST does an even better one!!

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Yeah, I love the Steakhouse too. Actually that is my secret lair, my home away from home. But I have to disagree with you on the Béarnaise issue.
I have a fondness for Morton's, their impeccable service and fantastic meat, Americain style and Sinatra in the background. I like the little tin pig oil lamps too. No need to choose actually. Both are great and highly enjoyable. Just two different styles.
I wish we had one steakhouse of that level in Paris.

Edited by FrenchFoodieinHK, 04 December 2006 - 02:32 AM.

"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut."

#194 FrenchFoodieinHK

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Posted 04 December 2006 - 02:31 AM

If you order at Atelier a la carte, it will probably be between $600-$800 for a three-course meal. They have a foie gras and beef burger that I will try the next time I'm there. The uni with lobster jelly is also available a la carte. As with all the other Ateliers, the main menu is divided bewteen small plates, hot and cold appetisers and main courses.  As mentioned before, the eight-course tasting is $1,450.

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You are growing an obsession for that lobster jelly. And you are right.
I have to try "à la carte" too, but do you think the portions are big enough to be satisfied with only a 3 course meal? I thought those were half portions.
At the Atelier in Paris I need at least 4 or 5 to be satisfied. But then again I have a big appetite.
Anyway, with the tasting menu and decent wine, I think you'll end up in the 4500 to 5000$ range for two. Really, this is obscene.
To answer somemale, in those places I usually add a roughly 10 to 15 percent tip. Do you guys do the same?
"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut."

#195 aprilmei

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Posted 04 December 2006 - 04:40 AM

You're probably right - HK$800 is having a modest meal, not a big, blow-out extravaganza. And you're right about my obsession with the lobster jelly - it was so amazing; I want to go back and eat it again.
Somemale, 10 per cent service charge is almost always added to bills here. sometimes it goes to the server, many times it does not. I usually add 10 per cent or less (and this is from someone who grew up tipping 15-20 per cent automatically in the States); it depends on the restaurant. At noodle shops you might leave the small change (about HK 50 cents). Tips are not automatically expected here but they're appreciated.

#196 HKTraveler

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Posted 04 December 2006 - 07:13 AM

*sigh* i am sadly lagging behind in trying all these new French restaurants in town! Have yet to get to Pierre and L'Atelier (for dinner) and will have to do so soon. Actually stopped at L'Atelier for lunch over the weekend and the sandwich was so-so. Dessert (salted caramel tart) was good though.

Does the L'Atelier has a good wine selection as well? A Galera's wine list is ridiculously long. Still remember having a tough time selecting a wine since it must take half an hour just to glance through the list.

For the best French, have you tried the chef's table at Gaddi's? Was my favourite when Philip Sedgwick was cooking it.

The best steak that i've ever had in town was at the old Mandarin Grill before the renovation. Think it was a Wagyu steak cooked over open frame. Have been back in the new Mandarin Grill but don't enjoy it as much for some reason. The view has improved a lot though!

For tips, i usually just round up to the next hundred. People don't really expect a tip and i am not even sure if the tip actually goes to the waiters.

#197 ckruse

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Posted 04 December 2006 - 09:15 AM

I went to the ferry dock and took on out to Lan Tan (I think) island. After a short hike over the top and down the other side we came to a town where we were to catch the return fast ferry before the dock was a number of seafood places (the kind with the aquariums that hold the food. from the tables you could see the bay filled with what I think were aquaculture structures. We had a fantastic garlic lobster and salt and pepper shrimp.

#198 aprilmei

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Posted 04 December 2006 - 09:20 AM

I went to the ferry dock and took on out to Lan Tan (I think) island.  After a short hike over the top and down the other side we came to a town where we were to catch the return fast ferry before the dock was a number of seafood places (the kind with the aquariums that hold the food.  from the tables you could see the bay filled with what I think were aquaculture structures.  We had a fantastic garlic lobster and salt and pepper shrimp.

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You probably mean Lantau Island. Yeah, you can do that, take a hike and then go to the seafood restaurants. Weather is perfect right now for hiking and it's not too polluted.
There are actually loads of places you can go for good seafood: Lei Yu Muen, Lamma, Chung Chau. Actually, you don't even have to travel to any of the islands for seafood; many restaurants have tanks with fresh seafood.

#199 PCL

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Posted 04 December 2006 - 07:14 PM

What percentage do you guys tip when you dine at these star chef restaurants? or is there a service charge already included....



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I only tip at cafe's and noodle shops... the restaurants generally have a service charge tagged on to the end of the bill... prices in the menu are generally nett... am I right?? Seeking clarification too...


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#200 aprilmei

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Posted 04 December 2006 - 07:44 PM

At most restaurants, 10 per cent is automatically added to the bill. It's listed as "service charge" but it's not a tip as most people would think of it; it frequently does not go to the wait staff. It's used by the restaurant for things like staff training, cleaning uniforms, staff parties etc. Yeah. So I usually add a small amount onto that, hoping (although not certain) that it goes to the staff. My Hong Kong relatives think I am a generous tipper because I often add HK$50 onto a bill - this would be for a group of about 12 for lunch or dinner.

#201 FrenchFoodieinHK

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Posted 04 December 2006 - 10:12 PM

Do any of you have recommandations for good serious night restaurants?
My favorite used to be San Do Kei in Jordan, where Cantonese opera people and film crews used to have dinner at 2 am. They had many great dishes of salty duck, pissing prawns, etc... They have reopened recently but I didn't check there yet.
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#202 aprilmei

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Posted 04 December 2006 - 11:02 PM

Oh, I loved Sun Dau Kee. I haven't been there for ages. They have amazing pigeon with soy, fish with sweet corn and sweet and sour pork. Yeah, I know the latter two dishes are cliches - but the versions there were really well done.

Here's the new address:
G/F, 14-18 Cheong Lok Street, Jordan
Tel: 2388 6020

I haven't tried it since they moved. It's been re-opened by the staff from the old place.

#203 Bu Pun Su

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Posted 09 January 2007 - 12:38 AM

This past winter holiday, I went to Macau and stopped by at Robuchon a Galera. Here are my 2 cents

Food (89/100)
I choose to try the tasting menu that happens to be the black truffle tasting one. I suppose it's bit too early since they don't seem to be fully matured yet. Overally, I find the that the food is not very consistent. The memorable dishes are {caviar with cauliflower cream very soft, enjoyable layer by layer with generous serving of caviar), ravioli containing quail egg yolk & creamy spinach (the dish is simply sublime and chewy in a nice way), and milk-fed veal with pak-choy (the meat is tender, with great truffle combination)}. The worst dishes are deep fried fish (very oily) and pan-fried bread stuffed with foie gras (the bread's quality is not so good) - a bit unbelievable they serve them in this kind of place. The desserts are rather weak and mediocre.

Wine (95/100)
This place probably has the best wine collection in Asia. The list is very thick, whatever you want, it is very likely to be there. The other good things the marked-up price is not too high, comparing to Hong Kong and Singapore for similar level of restaurants. I ordered wine by the glasses. The sommelier Bertrand Despinoy (used to work for Alain Llorca's Moulin de Mougins) gave me very good selections and filled more than 2/3 of each glass. Please see the pictures below for more details about the wine. The value of money is very good. I only spent about HKD 500 (USD 65) for Billecart-Salmon, 96 Corton-Charlemagne, 97 Volnay 1er Cru Les Chevrets and 56 Riversaltes VDN. The best thing about this restaurant!

Service (78/100)
This is the weakest link of the overall experience here. When I ate, the napkin was already quite dirty even I on purposefully went to the bathroom left it to be seen by the waiters/waitresses yet they did not change it until I asked for a new one. Moreover, they often late to refill the water. In the middle of the meal, the gap between the 7th and 8th dish is very long, 20-30 min ... sigh. The worst part, at the end when I was the only diner left, the waiter named Jack who just came fomr the other room rushed the service. While I still ate one dish, he already put another dish in my table saying this is the sequence. This went until the desserts, you know how it feels when somebody rushed you for food. He even forgot to bring the macarons I requested from the sweet trolley without saying any apology. They should work very hard to improve on this part.

Ambiance (84/100)
The owner seems to try to put many expensive stuffs for the decoration, but many are actually out of place. The lighting is very deemed, the overall dining room is very gloomy. This restaurant's maintainance is not quite good, many of the decors looked a bit rusty. About 9-10 pm, they put a singer around the waiting area. What the ... ? This part is very irrelevant and make the overall experience worse, especially the song sometimes a bit too loud. When I ate there only 1/4 of the tables are filled, obviously the restaurant is losing money - maybe making money is not their main concerned since the casino is quite packed.

Overally, I would give this place a score of 86/100 - a slightly below my experience at Mix Las Vegas. The food needs to be more consistent, this is the 1st time for me to eat Joel Robuchon's food - for the time being I would say that Alain Ducasse and Alain Passard provided me with a much better food and experieces. However, I'm willing to give it another try sometimes in the future since they cooked a few good dishes. The value for money is also quite good, these 16-course tasting menu (with black truffles) costs HKD 1600 compared to Hong Kong's L'aterlier (HKD 1450 about 10 courses if I'm not mistaken) or Pierre (HKD 1350 for 8 courses, no truffle). Unfortunately, the good food and wine is not followed by a good service (sometimes it's casual like when you eat in regular Hong Kong restaurants) and convenient dining room. I heard that the Ho's family is opening a new hotel (the Grand Lisboa). I think they should consider to move the restaurant to the new hotel for a better dining room and re-invent themselves.

Here is the link of the pictures
Robuchon galera

#204 Bu Pun Su

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Posted 19 January 2007 - 10:56 PM

This would be another review (and the last) from my last winter trip to Hong Kong. I have never tried any of Pierre Gagnaire's food, so I was surprised ... a nice one It's just so different than the regular French food I've tasted. Gagnaire is more like a "magician" or "wizard", unlike Passard (the minimalist), Gagnaire seems to put a lot of unusual ingredients into his dishes. Well, most of them are good, but few of them simply do not really work for me. Ok, let me share my experience ...

Food and Wine (92/100)
Prawn with rasberry ice cream and jelly? Salmon with avocado mayonnaise? Venison with jam and red currant? Sweetbread with ruby red grapefruit? These are some of the combinations that come as a surprise to me. But most of them are really good. The salmon is very fresh and soft, like top quality of Japanese salmon where it's simply melt in my mouth, a tasty venison with wonderful combination of side dishes - harmonious, yet I can still distinguish the sweetness of the currant & the jam, saltiness of bacon and sausages. The desserts are quite interesting where I ate the bitterest chocolate I've ever tried. As of now, I would say I like Pierre's dishes, but not yet love them - I need a few more try. The wine? I only had 2 glasses, but really like the red one - 2004 Gevrey-Chambertin domaine Rossignol Trepet. An elegant red Burgundy with intensely focused taste while the finishing is supported by a layer of tannic acids

Service and Decoration (88/100)
The greetings is good, they even know my name (I guess since I'm the only solo diner there). The manager - trained for several months in Gagnaire's Paris before returning to HK - gave me some magazines to read just incase I get bored. Guests were also asked if they have allergy to some food. The negative side is that some staffs are good, some are a bit inexperienced (I would say the service is a bit uneven, but still much better than Robuchon Galera) - often I've a hard time to understand their English. The decoration is quite nice with some unique chandelier, but is not too spacious. In general, it's still very comfortable - as usual, most of HK restaurants have a great view (this one is at the top of the hotel).

Overall (90/100)
I'm happy with my dishes, better than the Robuchon Macau. The overall experience is in the level of my meal at Jean Georges New York (but slightly below Le Bristol). Both the chef and the sommelier formerly worked at Sketch London. The worst part of this place is the price, this 8-course degustation menu costs HKD 1350 (USD 170) - wow (the 6-course black truffle menu is HKD 2000)!, I thought I was in US or Europe. The mark-up for the wine is ridiculous as well, similar to most of Parisian's 3* restaurants. When I asked about the new year's eve menu, it would costs HKD 3888 (USD 500) for 8 courses per head ... I mean, c'mon it's like more expensive than ADNY's last meal before closing. Then I see the menu - only 1 white truffle dish and 1 black truffle dish, no Bresse chicken or Brittany lobster or other luxurious ingredients - really ripped off!

Anyway, if you want to see the pictures of the dishes, here they are
Pierre Hong Kong

#205 insomniac

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Posted 20 January 2007 - 07:00 AM

Hey, that's HK all over. Xmas, NY, CNY, Valentine's Day etc etc menus in the supposedly fine dining places cater to the high rollers and all end in the ubiquitous 888 and are normally some thousand per person....

lucky there are some thousand other choices of places to go :wink:

save places like Gagnaire for their home cities unless you have an expense account or are a guest :raz:

Edited by insomniac, 20 January 2007 - 07:04 AM.


#206 PCL

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Posted 26 February 2007 - 11:28 AM

Was in HK for three nights, and braved the Atelier. To continue from previous posts, it came to a total of around $4500 for two. I had the tasting menu, and my partner went a'la carte...

The Uni Jelly disappeared too quickly before I could get a taste, but then managed to get a good quarter of the truffle tart... Truffle tart was good... the onion confit rocked... and the foie gras burger... very cool.

The tasting menu kind of blazed by, and while it held my attention, there was this one guy in a suit, so I take it he's a manager, behind the counter speaking endlessly with the couple next to us about each and every dish, deconstructing it down to like, how the fish is stored and how much it costs, and how the truffles are sliced, and how much it costs and so on... This is a little rant on its own, but I was amazed by how some people would rate their meal by the cost of each item. The couple left after leaving business cards and instructions to the manager to ring if expensive menu items show up... :biggrin:


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#207 insomniac

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Posted 27 February 2007 - 01:57 AM

Was in HK for three nights, and braved the Atelier. To continue from previous posts, it came to a total of around $4500 for two. I had the tasting menu, and my partner went a'la carte...

The Uni Jelly disappeared too quickly before I could get a taste, but then managed to get a good quarter of the truffle tart... Truffle tart was good... the onion confit rocked... and the foie gras burger... very cool.

The tasting menu kind of blazed by, and while it held my attention, there was this one guy in a suit, so I take it he's a manager, behind the counter speaking endlessly with the couple next to us about each and every dish, deconstructing it down to like, how the fish is stored and how much it costs, and how the truffles are sliced, and how much it costs and so on... This is a little rant on its own, but I was amazed by how some people would rate their meal by the cost of each item. The couple left after leaving business cards and instructions to the manager to ring if expensive menu items show up... :biggrin:

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well, PCL, you know HK...what's consumerism for if it isn't for being conspicuous? :biggrin:

#208 aprilmei

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Posted 27 February 2007 - 02:21 AM

Was in HK for three nights, and braved the Atelier. To continue from previous posts, it came to a total of around $4500 for two. I had the tasting menu, and my partner went a'la carte...

The Uni Jelly disappeared too quickly before I could get a taste, but then managed to get a good quarter of the truffle tart... Truffle tart was good... the onion confit rocked... and the foie gras burger... very cool.

The tasting menu kind of blazed by, and while it held my attention, there was this one guy in a suit, so I take it he's a manager, behind the counter speaking endlessly with the couple next to us about each and every dish, deconstructing it down to like, how the fish is stored and how much it costs, and how the truffles are sliced, and how much it costs and so on... This is a little rant on its own, but I was amazed by how some people would rate their meal by the cost of each item. The couple left after leaving business cards and instructions to the manager to ring if expensive menu items show up... :biggrin:

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Expensive items - like what? There's already things like black truffles, white truffles and caviar on the menu - at least there were white truffles when we first went there.
It's such as shame you missed the uni. It used to be on the tasting menu. I'm glad to hear they no longer make the whole table order the tasting menu.

#209 PCL

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Posted 27 February 2007 - 09:48 AM

Touché...

I suppose if they ventured into territory involving fugu, or live manta ray or rare mountain goat's penis' the chap might get a call...

No white truffles this time 'round.

Will make it back for the uni...

And did I mention the burgers were tops? Sure you'd expect them to be, but hey. What a great combo, like a rossini in a bite... plenty of foie too.

Should also mention the wine pairings with the tasting menu, they gave me 4 californian wines, the most notable being an 01 Chardonnay that well... tasted like a riesling... an over ripe riesling...


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#210 Lucil

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Posted 22 April 2007 - 07:40 AM

how much is the cheapest set at pierre gagnaire??