When a hotel as successful and popular as the Mandarin Oriental decides to close the doors on one of its most popular restaurants, Pierrot, tongues wag.
Why can't they leave well alone? Why bring 'concepts' into such a fine establishment? So, indeed, it is a brave Mandarin Oriental that in early September will open the doors of Vong, a concept that already exists in New York and London.
The restaurant is the brainchild of Jean-Georges Vongerichten, a restaurateur 'famed for his innovative, ground-breaking cuisine of contemporary French cooking with subtle oriental influences', says the hotel's publicity machine.
Gold leaf and marble sculptures are the dominant themes in the restaurant and bar. 'The overall pattern consists of central floral motifs surrounded by three-dimensional inter-weaving branches. Ceiling coffers are gilded in 24-carat gold leaf warmly lit to convey a comfortable, . . . rich atmosphere,' says director of public relations Sarah Cairns.
Clearly, the hotel feels the need to get up to date and, looking over the harbour to The Peninsula's Felix, must feel it is missing out.
Enrique Gatchalian, sous chef at Vong in New York, has been appointed chef de cuisine.