French restaurant Serge et le Phoque will evolve at its own pace

Late-night chats are not famous for producing ideas that still sound great the next day, if they are remembered at all. Charles Pelletier and chef Frédéric Peneau had one such talk at a wedding reception in Bali, but this idea had some traction. The pair ended up on a flight to Hong Kong, pounding the streets in search of a new restaurant venue.

While Pelletier, an interior designer and stylist turned restaurateur, had previously lived here, it was a first visit for Peneau. Despite arriving on the hottest day of the year, Peneau fell for the city's energy, and a restaurant concept was born. Or sort of born, as the duo prefer to have it.

Serge et le Phoque has a very simple menu of bistro dishes. It may advance towards a more fine dining type of menu, but with a casual atmosphere. Or it may not. Peneau and the other chef involved, Christophe Pelé, are wary about outlining their plans and promising too much to their customers, as they are still building a team and gaining familiarity with the produce Hong Kong has to offer.

The chefs themselves won't be based here, but will come to Hong Kong for 15 days a month.

The whimsical French name, which means Serge and the seal, is not the product of another of those late-night conversations. Peneau wanted to name the restaurant for his son Serge, but the child refused.

But the boy suggested that, as Peneau used to own a restaurant called Le Dauphin (the dolphin), a seal would be a logical next step. He said he wouldn't mind his name being linked to the animal's. Pelletier says that the name resonates with children but "adults all have problems getting it".