We try Michelin chef Pierre Gagnaire’s Hong Kong brunch - his first ever

Restaurants offering brunch are pretty standard these days, but for Pierre at the Mandarin Oriental Hong Kong, it’s a first – not just for its Hong Kong location, but all of Pierre Gagnaire’s restaurants worldwide.

The brunch made its debut this past Sunday and at HK$688 plus 10 per cent, the price is comparable to others in town, but the offerings are on another level. Guests can choose from a boozy brunch with a carafe of champagne, or detox with kombucha made with aloe vera, green apple, cucumber and pistachio.

First up is a bread basket, including a delicious pain au chocolat. It’s hard to resist inhaling the whole basket (which is soon replaced with another) but you should, because a full meal awaits.

Following Gagnaire’s style, the starters are a medley of dishes, such as sliced abalone with seaweed, smoked mackerel, oysters in a light creamy sauce, vegetable purée, and a delicate tart covered in caviar and colourful mini broccoli florets. There are also a few bites on the plate, including beef wrapped with caramelised onions, and ham and button mushroom roll.

Next came a choice of egg dishes. The flat Vietnamese omelette is fantastic, a beautifully plated dish with colourful ingredients such as pickled onions, coriander, shrimp and salmon. The omelette was slightly runny and a light, satisfying dish.

The nested quail egg with tomato jam was a cute presentation – a trio of the small eggs wrapped in a fine pastry so they looked as if they were encased in a nest. They were cooked perfectly, the inside slightly runny, butthe accompanying tomato jam didn’t add much flavour.