Simplicity meets sophistication at French restaurant Akrame
Michelin-starred chef Akrame Benallal serves seasonal delights and perfect signatures
In a black and white setting with contemporary art adorning the walls, Akrame has a quiet sophistication. Chef Akrame Benallal attained his first Michelin star six months after opening his first restaurant, Akrame in Paris, and the Hong Kong outlet also gained one star soon after opening, which it still retains.
The menu is seasonal and dishes change monthly; however, Benallal uses signature ingredients in his contemporary French fare such as lobster and pigeon, which you will always find on the menu. Three- to six-course lunches are offered, and for dinner, six- or eight-course menus. Dishes are memorable and the service attentive. Wine pairing is also available.
Shop B, G/F, 9B Ship Street,
Pigeon/ girolle/ blueberry
Beef/ cacao butter/ chocolate/
See more of 2018’s 100 Top Tables here