Rech adds to contemporary French fine dining spots in Hong Kong

Surroundings at Alain Ducasse’s new seafood restaurant are elegant and bright, and the dishes are fresh and delicious

PUBLISHED : Wednesday, 05 April, 2017, 3:35pm
UPDATED : Wednesday, 03 May, 2017, 11:37am

Earlier this month, Alain Ducasse opened Rech, an elegant seafood eatery at the InterContinental Hong Kong, where his contemporary French fine-dining restaurant, Spoon, once stood. Rech originally opened as a grocery in Paris in 1925. Owned by Adrien Rech, it grew over the years into a cafe, famous for its oysters. In 2007, Ducasse revitalised the brand in Paris, and now Hong Kong.

We started with an excellent selection of raw marinated fish and shellfish, including scallops with citron and gold caviar (HK$290), bonito fish with peanut and soft chilli (HK$210), wild cod with garlic and watercress (HK$150), mackerel
caramelised shiso belly (HK$150) and Princesse de Kermancy Creuses spéciales n°2 and Princesse de Kermancy Plates de
Belon n°0 oysters. We then tried the cook pot of tiny spelt, squid and sesame seeds (HK$180), which was a deliciously hearty meal in itself - the squid was perfectly cooked and the flavours blended well together. For mains, we had the Grenobloise-style skate wing (HK$460) with finely chopped potatoes and seasonal vegetables, which was deliciously tender in a buttery sauce.
Before dessert, we opted for a whole Camembert (HK$120).

Desserts are HK$120 each, and we tried the XL éclair with chocolate - and yes, the éclairs really are extra long. We then went for Mr Rech’s hazelnut ice cream and chocolate sauce served tableside, which was delicious, but my favourite was the oven baked pineapple. Our meal was paired with Terroir
D’Alsace by Zind-Humbrecht 2012 Vin Sec which pairs beautifully with the oysters and seafood.