Sea-urchin custard with Aulis Hong Kong’s house-made caviar, one of the many spectacular dishes at the newly-opened restaurant.

Gallery: What’s on the chef’s table at Aulis Hong Kong by Simon Rogan

The British chef’s first overseas restaurant is omakase-style, with a farm-to-table philosophy and creative multi-course tasting menu laid out for only 12 guests at a time

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Sea-urchin custard with Aulis Hong Kong’s house-made caviar, one of the many spectacular dishes at the newly-opened restaurant.
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