Best-kept secrets - Ingredients

PUBLISHED : Friday, 14 October, 2005, 12:00am
UPDATED : Friday, 14 October, 2005, 12:00am


G/F, 43 Gough Street, Central

2544 5133

The fare

Classic French in cooking technique and presentation but with global ingredients. The menu changes every month to include the best of each season.

The ambience

You would never guess from the nondescript entrance that this is a restaurant. Entering it is like stepping into a friend?s home (the place seats a maximum of 30 people). The venue is small and intimate, with a quiet elegance about it. The walls are of a soft grey hue, and the lighting comes mostly from the candles on the white linen-covered tables.

The cost

$480 to $550 per person, including service charge. This place is BYOB.

Who to bring

Your lover or a small group of foodie friends.


First-class service. The staff?s choreography is seamless from the moment you step in. The ingredients can be relied on for freshness, but the real reason to come here is to sample the sauces, which are impeccable. You can taste the hours of labour that went into creating them.


There is no corkage fee unless you ask for more than two changes of wine glasses. You can visit the restaurant only if you have a reservation, and reservations often have to be made a month ahead.

The extras

The menu changes monthly. Once a reservation is made, a menu is sent to the guests, who must choose their main courses before they arrive. For the rest of the meal, the diners can leave matters in the capable hands of Chef John Ang.