Tirpse: restaurant review

Mixing Japanese fastidiousness and French joie de vivre has resulted in a hybrid style that informs a number of world-class restaurants in Japan. Among these is Tirpse, which received a Michelin star in record time: within two months of opening.

Now there’s an elegant Hong Kong branch in K11 Musea, long on wood elements, with black marble and copper finishes, and panoramic harbour views.

The set menus are filled with seasonal dishes like lobster with fermented honey and turnip, as well as pigeon with Alpine garlic and chorizo. Dessert is exquisite, with surprising combinations like pear, salted lime and green chilli.

Wine pairing is also recommended.

Signature dishes

Mandarin orange, white bean paste, laurel