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Pierre, Hong Kong

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Pierre Gagnaire is a brilliant chef, there's no doubt about it. His cooking is of the highest order and unlike anything else. With his restaurant Pierre at the Mandarin Oriental he has created a superb embassy for his style. As with most HK restaurants of this standard, the service here is very good, far better than most of what you have in London for instance. The food is certainly not cheap, both starters and mains are around the HKD 500-700 mark. However, you get some three to four dishes with everything you order. I went for a starter from the lunch menu and the rest from the normal a la carte.

Foie Gras soup with citrus sorbet was tasty, moreish and quite simple. The flavours went more than well together and created a pretty refreshing version of a foie gras based dish.

SOle with langoustines and girolles was a masterpiece. Served in three different ways, you were presented with the roast fillets and mushroom salad, a little bowl of girolle and langoustine fricassee and a few dices of fillets with lemon caviar and roast langoustine. The fish was of high quality, very firm and full of flavour, the balance in every serving superb and generally speaking I really adored this dish, IMpressive stuff!

Dessert was a wild strawberry millefeuille with a strawberry composition on the side. Both were perfectly executed and absolutely delicious.

So, the 2* are more than earned in this case, as the food here is not only of a very high standard, but everything around it is so too. Very much recommended!

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