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Lisa Cam

Daniel Boulud is a chef celebrated for his exceptional culinary skills, innovative French cuisine and influential restaurants.
Born in France, he trained under legendary chefs including Georges Blanc and Michel Guérard before moving to New York, where he earned acclaim for blending classic French techniques with modern flavours.
Boulud is also a bestselling author and TV personality, and his flagship restaurant in New York, Daniel, currently holds one Michelin star.
Over the years, food enthusiasts have flocked to his restaurants in places such as Miami, Toronto, Dubai, Singapore and Beijing (where Maison Boulud closed in 2013). Soon, Hong Kong will be the latest city to host an outpost of the chef’s restaurant empire.

It was recently announced that Boulud would take over the space formerly occupied by Sevva on the 25th floor of Landmark Prince’s in the city’s Central neighbourhood.
Terrace Boulud, slated for opening in January 2026, will be spread across 22,000 square feet (2,040 square metres), giving the veteran chef a lot to play with.
Sevva was a popular spot for celebrities and the well-heeled in Hong Kong for over 15 years, and often the venue for special events. That is exactly the vibe that Boulud wants to maintain.
“[Sevva] was a popular place and we want to keep it that sort of spot,” he says.
“I think it’s important to be reasonable with the experience you want to give. You want people to be able to come back, and not just twice a year, but to come back twice a week.
“You do not want to sit down and have a 15-course meal. You want to have some beautiful dishes and you want to enjoy it, so for that you have to have a range of offerings that please people.
“But also, the price has to be pleasing and the wine selection does not burn a hole in your wallet. [It’s] more of a ‘let me show you what I can do for you’ sort of approach.”

Boulud first visited Hong Kong in 1985 and he has returned many times since. His initial impressions of the city were strong.
He remembers cooking for his friends every night with a particular ingredient that was his favourite.
“I found these beautiful small spiny lobsters and bought two dozen of them and made [French] dishes with Chinese produce,” he says.
While there are still six months until the restaurant’s opening, Boulud seems eager to experiment and work with more local ingredients.
“I’m very excited about that. I would like to make dishes with local ingredients, but I need to spend time with a chef to develop the menu together.”
To set the tone for the opening, Boulud was in town for a four-day pop-up at Mandarin Grill + Bar at the Mandarin Oriental hotel from July 9 to 12 to give Hong Kong diners a taste of what is to come.
The menu featured many of the chef’s signature dishes, such as rolled girella pasta, black sea bass in saffron sabayon, and a chicken and lobster dish known as “Chobster”.
Girella is a kind of pasta two inches wide that chef Boulud stuffs with a mushroom meat sauce before rolling it up until it resembles a rose in an individually portioned yet aesthetically pleasing take on lasagne.
Of course, we expected nothing but perfectly executed lobster with a soft, clean texture and equally succulent chicken in the Chobster dish. However, it was the sea bass that was the star of our meal.
Sticking to French tradition – where the sauce can make or break the dish – the classic saffron sabayon perfectly tied the summer vegetables and fish together, excelling in its simplicity.












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The meal was a clear declaration of Boulud’s culinary direction for the Hong Kong opening. To fill a large restaurant with regular guests means sacrificing a certain amount of prestige – and Michelin stars – according to the chef.
“If we were to open a 50-seat restaurant, maybe we want to chase the [stars] but this is a bigger, larger operation, so it would be more of a brasserie, but on the roof.”
A casual menu, however, does not mean the restaurant will lack creativity.
One of Boulud’s signatures is a French take on the American burger called the DB burger, which is a patty of red-wine-braised short rib and foie gras. It seems he has plans to reinvent one of Hong Kong’s quintessential foods the same way.
“We had a meeting and someone mentioned that people in Hong Kong love dim sum, and we have to have dim sum,” Boulud says. “I don’t see why not? We can hire an excellent Chinese chef to make very good dim sum, but I may want to put my spin on it.”
Boulud says whatever offerings end up on the menu at Terrace Boulud will be in line with his signature style.
“I’m not too gimmicky when it comes to food. Neither am I trying to make precious food. I’m not chasing a star.”












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Food & Drink

Boulud shares why he’s eager to cook with local produce at Terrace Boulud, opening soon in Central, and why he wants to keep a feel of Sevva


Boulud shares why he’s eager to cook with local produce at Terrace Boulud, opening soon in Central, and why he wants to keep a feel of Sevva.


French chef Daniel Boulud on why his new Hong Kong restaurant won’t chase Michelin stars

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}Boulud shares why he’s eager to cook with local produce at Terrace Boulud, opening soon in Central, and why he wants to keep a feel of Sevva

Boulud shares why he’s eager to cook with local produce at Terrace Boulud, opening soon in Central, and why he wants to keep a feel of Sevva