https://www.scmp.com/rss/323963/feed en https://assets.i-scmp.com/static/img/icons/scmp-meta-1200x630.png https://www.scmp.com Tables by the floor-to-ceiling windows of this restaurant, up on the 56th floor of the Island Shangri-La, are highly prized for the jaw-dropping views. The classic decor features heavy drapery, crystal chandeliers and marble columns. Executive chef Uwe Opocensky uses innovative techniques to create dishes that highlight seasonal ingredients. Dinner features three- to five-course tasting menus with dishes such as pumpkin tarte Tatin with comté and truffle, and blue lobster with chervil root and... https://www.scmp.com/magazines/100-top-tables/article/3126586/restaurant-petrus-unparalleled-tasting-menus-and-views?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126586/restaurant-petrus-unparalleled-tasting-menus-and-views?utm_source=rss_feed Fri, 26 Mar 2021 06:30:18 +0000 Offering one of the best views in town, Odyssée occupies a corner space in the International Commerce Centre, the tallest building in Hong Kong. At the helm is chef Aurelie Altemarie, a L’Atelier du Robuchon alum, and that level of expertise shines through in her creations. The menu changes monthly but there are quite a few exquisite items that are recurring. We loved the poached Dover sole with green curry foam and carrots, as well as the Miyazaki A4 sirloin in red wine sauce, shallots and... https://www.scmp.com/magazines/100-top-tables/article/3126583/odyssee-great-views-over-hong-kong-and-new-monthly-menus?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126583/odyssee-great-views-over-hong-kong-and-new-monthly-menus?utm_source=rss_feed Fri, 26 Mar 2021 06:30:15 +0000 The white interior makes this 10,000-sq-ft restaurant seem larger than it is. Walking through the grand entrance, a cosy bar is to the left; opposite is a glass-wall wine cellar. The dining area features white leather armchairs and white-clothed tables. Cosy private dining rooms open onto patios where cocktails can be served. Creative Singaporean chef Edward Voon, known for his fine balance of tastes and textures, serves tasting menus. Signatures include winter truffle Brittany scallop with... https://www.scmp.com/magazines/100-top-tables/article/3126619/le-pan-creative-tasting-menus-singaporean-chef-edward-voon?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126619/le-pan-creative-tasting-menus-singaporean-chef-edward-voon?utm_source=rss_feed Fri, 26 Mar 2021 05:30:07 +0000 L’Envol offers contemporary French fine dining by chef Olivier Elzer. The 64-seat restaurant is arranged across two salons filled with natural light, divided by a floor-to-ceiling stone and glass screen to create an intimate space. The palette and pattern, accentuated by luxurious upholstery, evoke images of glamorous Parisian dining. Banquette seats around marble tables overlook the open kitchen. The seasonal menu includes signatures such as French abalone with truffle sauce, Hokkaido sea... https://www.scmp.com/magazines/100-top-tables/article/3126618/lenvol-glamorous-parisian-dining-st-regis-hong-kong?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126618/lenvol-glamorous-parisian-dining-st-regis-hong-kong?utm_source=rss_feed Fri, 26 Mar 2021 05:00:10 +0000 A private lift in the lobby of The Peninsula takes diners into Gaddi’s, the city’s first fine dining restaurant. The one-Michelin-starred restaurant continues with its tradition of excellent food in opulent surroundings: blue and gold carpeting, chandeliers, signature tableware and a live band. Under chef de cuisine Albin Gobil, the one-Michelin-starred restaurant offers à la carte or a degustation menu for dinner with dishes like Corsican sea bass tartar with Greek yoghurt, celeriac and... https://www.scmp.com/magazines/100-top-tables/article/3126612/gaddis-peninsula-hong-kong-chefs-table-must-citys-first?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126612/gaddis-peninsula-hong-kong-chefs-table-must-citys-first?utm_source=rss_feed Fri, 26 Mar 2021 04:30:14 +0000 Designed by Yabu Pushelberg with ostentatious flair – gilded screen doors, forest murals – the restaurant has floor-to-ceiling windows overlooking a French garden terrace, where guests can dine alfresco or enjoy pre-dinner drinks with a view of the harbour. Executive chef Nicolas Boutin’s menus feature French seasonal ingredients. For dinner choose from eight or 10 courses (one seasonal, the other a chef signature). Vegan dishes and à la carte are on request. Signature items include classics... https://www.scmp.com/magazines/100-top-tables/article/3126608/epure-french-fine-dining-ostentatious-interior-complements?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126608/epure-french-fine-dining-ostentatious-interior-complements?utm_source=rss_feed Fri, 26 Mar 2021 04:00:15 +0000 Serving contemporary French cuisine with a Japanese twist, two-Michelin-starred Écriture is named after a series of paintings by Korean artist Park Seo-bo. The interior has geometric shapes with soft colours and textures, a symmetrical copper ceiling, black hardwood tables and white chairs. Executive chef Maxime Gilbert’s seasonal menu sources ingredients from artisanal producers. There is a choice of tasting menus or à la carte, with dishes such as slow-cooked turbot with dashi-poached foie... https://www.scmp.com/magazines/100-top-tables/article/3126602/ecriture-modern-french-cuisine-japanese-flourish-and-named?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126602/ecriture-modern-french-cuisine-japanese-flourish-and-named?utm_source=rss_feed Fri, 26 Mar 2021 03:30:07 +0000 With three Michelin stars, Caprice has the enviable combination of spectacular harbour views, outstanding dishes and good service. The interior features crystal chandeliers, leather armchairs, art deco paintings and an open kitchen. Chef de cuisine Guillaume Gallot puts a contemporary twist on traditional French fare such as hot and cold onion soup, Brittany blue lobster roasted in butter with paimpol beans, raspberry and olive sauce, and roasted duck breast from Burgaud paired with a glass of... https://www.scmp.com/magazines/100-top-tables/article/3126600/caprice-three-michelin-stars-say-it-all-dining-its?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126600/caprice-three-michelin-stars-say-it-all-dining-its?utm_source=rss_feed Fri, 26 Mar 2021 03:00:09 +0000 Since it opened, Belon has been a hotspot for foodies and there’s always a waiting list. Since the exit of chef Daniel Calvert last year and the restaurant moving to new premises near its old location, one thing has stayed constant – the amazing neo-Parisian dishes. The menu is new, with signatures such as turbot with beurre cancalaise created by new chef Matthew Kirkley from a two-Michelin-starred restaurant in the United Kingdom. The interior, by Joyce Wang Studio, is inspired by the... https://www.scmp.com/magazines/100-top-tables/article/3126599/belon-neo-parisian-specials-menu-new-chef-matthew-kirkley?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126599/belon-neo-parisian-specials-menu-new-chef-matthew-kirkley?utm_source=rss_feed Fri, 26 Mar 2021 02:30:15 +0000 A wine lovers’ paradise, Bâtard is the love child of foodie favourite Bistro du Vin and The Fine Wine Experience. Walk past the wine cellar to a cosy dining area. With floor-to-ceiling windows and high ceilings, the space has a sophisticated air. The restaurant is named after the grand cru vineyard Bâtard-Montrachet in Burgundy, and serves fine wines at retail prices. The menu fuses French comfort food with fine dining flair. Recent dishes included oyster with ginger, kombu and vinaigrette,... https://www.scmp.com/magazines/100-top-tables/article/3126598/batard-french-comfort-food-and-sophisticated-fine-dining?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126598/batard-french-comfort-food-and-sophisticated-fine-dining?utm_source=rss_feed Fri, 26 Mar 2021 02:00:15 +0000 Affording sweeping views of the city, Arbor serves seasonal tasting menus. Chef de cuisine Eric Räty uses premium ingredients from Japan with French gastronomy techniques in his dishes. Stand-outs have included charcoal-grilled langoustine served with sweet Japanese tomato in tomato water, topped with candied kombu in Okinawa black sugar and Guinness, and Kumamoto A4 Wagyu tenderloin sprinkled with shishito pepper and yuzu butter. Desserts are equally good, such as soy milk ice cream on... https://www.scmp.com/magazines/100-top-tables/article/3126597/arbor-fusing-premium-japanese-ingredients-french?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126597/arbor-fusing-premium-japanese-ingredients-french?utm_source=rss_feed Fri, 26 Mar 2021 01:30:05 +0000 Japan is famous for its meticulous attention to detail and that is why many home-grown French restaurants in Tokyo have received accolades. Among these is Tirpse, which received a Michelin star within two months of opening. The elegant Hong Kong branch in K11 Musea incorporates wood elements with black marble and copper finishes, and boasts spectacular harbour views. The set menus are filled with seasonal dishes like oyster with Okinawa spinach and shiso, and Miyazaki Wagyu tenderloin with... https://www.scmp.com/magazines/100-top-tables/article/3126920/tirpse-elegant-dining-and-harbour-vistas-k11-musea?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126920/tirpse-elegant-dining-and-harbour-vistas-k11-musea?utm_source=rss_feed Fri, 26 Mar 2021 01:00:11 +0000 Although Amber opened 15 years ago, the restaurant recently relaunched with a new direction from chef Richard Ekkebus. Offering prix-fixe menus only, his modern cuisine features dishes showcasing pure flavours and masterful cooking techniques. Dishes are dairy- and gluten-free with reduced salt and sugar, keeping up with the demand for healthier options. The menu is French-inspired, using ingredients from around the world. Seasonal highlights include caviar from Petrossian Paris, served on ice... https://www.scmp.com/magazines/100-top-tables/article/3126592/amber-french-inspired-prix-fixe-menus-using-ingredients?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126592/amber-french-inspired-prix-fixe-menus-using-ingredients?utm_source=rss_feed Fri, 26 Mar 2021 01:00:08 +0000 Her desserts are deliciously light yet complex, making the most of seasonal flavours, with each new dessert taking weeks to perfect as she strives to balance taste, texture, temperature, colour and presentation. Pastry chef Mandy Siu Yuen-sang, who creates beautifully presented French-inspired desserts at L’Envol, The St. Regis Hong Kong, won 100 Top Tables’ Best Pastry Chef award for her delicious and exceptional confections. “I was surprised and at first I didn’t believe I had won,” says Siu,... https://www.scmp.com/magazines/100-top-tables/article/3125964/best-pastry-chef-mandy-siu-yuen-sang-sweet-taste-success?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3125964/best-pastry-chef-mandy-siu-yuen-sang-sweet-taste-success?utm_source=rss_feed Fri, 19 Mar 2021 02:00:20 +0000 It’s no surprise Écriture’s delivery meals are luxurious – the two-Michelin-starred establishment has been serving decadent fare since 2018. Chef Maxime Gilbert, an alumnus of Amber, serves up French dishes with a Japanese twist. The pandemic turned the F&B industry on its head, and with restricted seating and hours, most restaurants have had to offer delivery services – even Michelin-starred restaurants. Some came up with various solutions to offer diners as authentic an experience as possible,... https://www.scmp.com/magazines/100-top-tables/article/3125929/finest-delivery-ecriture-michelin-starred-fine-dining?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3125929/finest-delivery-ecriture-michelin-starred-fine-dining?utm_source=rss_feed Fri, 19 Mar 2021 02:00:16 +0000 When Richard Ekkebus, executive chef at The Landmark Mandarin Oriental, Hong Kong, and culinary director at Amber, contacted Adam D. Tihany, founder and principal of Tihany Design about the redesign of the two-Michelin starred restaurant, he sent him a 12-page brief. This speaks to the importance of not only the new overall dining experience at Amber that Ekkebus wanted, but also the ambience that he had in mind, something that he was absolutely clear about. This highly detailed vision has been... https://www.scmp.com/magazines/100-top-tables/article/3125957/best-ambience-amber-when-fine-dining-all-about-finest?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3125957/best-ambience-amber-when-fine-dining-all-about-finest?utm_source=rss_feed Fri, 19 Mar 2021 01:30:13 +0000 Situated on the 56th floor of the Island Shangri-La, tables by the draped windows are highly prized for the views. The decor has an old-school feel with chandeliers, marble columns and ornate cornices. Executive chef Uwe Opocensky uses innovative techniques to highlight seasonal ingredients. Dinner features three- to five-course tasting menus with dishes such as organic beetroot bresaola with goat’s cheese and wild pepper leaves, line-caught sea bass with pork belly and bourride sauce, and... https://www.scmp.com/magazines/100-top-tables/article/3074240/restaurant-petrus-multi-course-dinner-tasting-menus-amid?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074240/restaurant-petrus-multi-course-dinner-tasting-menus-amid?utm_source=rss_feed Fri, 20 Mar 2020 05:15:12 +0000 From the top floor of the Mandarin Oriental, two-Michelin star Pierre offers panoramic views of the city and luxe decor featuring crystal chandeliers, plush armchairs and pristine table cloths. Culinary genius Pierre Gagnaire presents unconventional French food overseen by his protégé, chef de cuisine Jacky Tauvry. Each dish has a long description – Gagnaire likes to focus on flavours and a combination of tastes. We like the signature langoustine cooked several ways, with Terre de Sienne spice... https://www.scmp.com/magazines/100-top-tables/article/3074238/grand-gastronomical-traditions-mandarin-orientals-two?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074238/grand-gastronomical-traditions-mandarin-orientals-two?utm_source=rss_feed Fri, 20 Mar 2020 04:45:11 +0000 Previously at French fine-dining restaurant Petrus and three-Michelin star Mirazur, Venezuelan-born chef Ricardo Chaneton has partnered with Yenn Wong’s JIA Group to open his first restaurant. Mono focuses on a single ingredient-driven seasonal tasting menu, and the dishes boast South American touches. The interior is sleek and minimalistic with a counter around the open kitchen and a secluded dining area to the back. We liked the Nova Scotia lobster with vin jaune sauce and Alba white truffle,... https://www.scmp.com/magazines/100-top-tables/article/3074236/mono-single-ingredient-seasonal-tasting-french-menus-south?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074236/mono-single-ingredient-seasonal-tasting-french-menus-south?utm_source=rss_feed Fri, 20 Mar 2020 04:30:16 +0000 L’Envol offers contemporary French fine dining by chef Olivier Elzer. The 64-seat dining room is arranged across two salons filled with natural light and divided by a floor-to-ceiling stone and glass screen. At the screen’s centre is hand-painted silk with splashes of gold expressing the artistry of the cuisine. The luxurious interior evokes images of glamorous Parisian dining. Banquette-style seats around white-clothed tables overlook an open kitchen. The seasonal menu includes signatures such... https://www.scmp.com/magazines/100-top-tables/article/3074226/chef-olivier-elzers-lenvol-where-french-dining-becomes?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074226/chef-olivier-elzers-lenvol-where-french-dining-becomes?utm_source=rss_feed Fri, 20 Mar 2020 04:15:09 +0000 A private lift from the Peninsula lobby takes diners into one-Michelin star Gaddi’s, the city’s first fine dining restaurant. Gaddi’s continues its tradition of good food in opulent surroundings: blue and gold carpet, marvellous chandeliers, signature tableware and a live band playing easy listening music. Modern French classics are plated under the watchful eye of chef de cuisine Albin Gobil. There’s à la carte or a degustation menu for dinner, with dishes like snails with bone marrow, lobster... https://www.scmp.com/magazines/100-top-tables/article/3074225/caviar-and-champagne-luxury-redefined-peninsulas-michelin?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074225/caviar-and-champagne-luxury-redefined-peninsulas-michelin?utm_source=rss_feed Fri, 20 Mar 2020 04:00:15 +0000 Le Pan’s all-white interior makes this 10,000 sq ft restaurant seem even larger. Walking through the grand entrance, a cosy bar is to the left and, opposite, a glass-wall wine cellar. The dining area has white leather armchairs and white-clothed tables. Private rooms open on to outside patios where cocktails can be served. Led by Singaporean chef Edward Voon, the eatery serves tasting menus and is famous for signatures like Racan pigeon and Te Mana lamb. For dessert, there’s rhubarb fromage... https://www.scmp.com/magazines/100-top-tables/article/3074231/pizzazz-and-perfect-plating-le-pan-singaporean-chef-edward?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074231/pizzazz-and-perfect-plating-le-pan-singaporean-chef-edward?utm_source=rss_feed Fri, 20 Mar 2020 03:45:08 +0000 This restaurant was designed by Yabu Pushelberg with ostentatious flair – there is a gilded screen door, murals of forest scenes, and floor-to-ceiling windows overlooking the French garden terrace, where diners can enjoy the harbour view and pre-dinner drinks or, on request, dine alfresco. Executive chef Nicolas Boutin’s menus are all about French seasonal ingredients. For dinner, there is a choice of six- to eight-course set menus featuring a seasonal or chef signature menu. À la carte is... https://www.scmp.com/magazines/100-top-tables/article/3073913/alfresco-dining-and-seasonal-menus-french-eatery-epure?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3073913/alfresco-dining-and-seasonal-menus-french-eatery-epure?utm_source=rss_feed Fri, 20 Mar 2020 03:30:13 +0000 Set in a two-storey heritage house in the gardens of PMQ, Louise is by chef Julien Royer, whose restaurant Odette in Singapore tops Asia’s 50 Best list, and ranks 18th among the World’s 50 Best Restaurants. At Louise, French dishes are reinterpreted, such as chestnut and ceps velouté with foie gras, Hong Kong sautéed frog legs with parsley and garlic crisps, and pan-seared French veal sweetbread, with baby leeks, mussels, seaweed sabayon and lemon purée. Try the artisan French cheeses and... https://www.scmp.com/magazines/100-top-tables/article/3074228/chef-julien-royer-singapores-top-restaurant-odette-brings?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074228/chef-julien-royer-singapores-top-restaurant-odette-brings?utm_source=rss_feed Fri, 20 Mar 2020 03:15:10 +0000 Serving contemporary French cuisine with a Japanese twist, the two-Michelin star Écriture is named after a series of paintings by Korean artist Park Seo-bo. The interior has geometric shapes with soft colours and textures, black hardwood tables and white chairs, and a copper ceiling. Executive chef Maxime Gilbert presents a seasonal menu sourcing ingredients from artisanal producers. There is a choice of tasting menus or à la carte with dishes such as turbot foie gras: line-caught fish from Le... https://www.scmp.com/magazines/100-top-tables/article/3073894/two-michelin-star-ecriture-fuses-french-and-japanese?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3073894/two-michelin-star-ecriture-fuses-french-and-japanese?utm_source=rss_feed Fri, 20 Mar 2020 03:15:06 +0000 Three-Michelin star Caprice – with crystal chandeliers, leather armchairs, art deco-inspired paintings and an open kitchen – has harbour views, great dishes and impeccable service. Chef de cuisine Guillaume Galliot puts a contemporary twist on French fare such as hot and cold onion soup, turbot with roasted fresh mango and Hokkaido sea urchin sauce, and Miyazaki rib-eye with roasted aubergine, sea urchin, wild mushrooms and mashed potatoes with a choice of black truffle. Desserts include... https://www.scmp.com/magazines/100-top-tables/article/3073886/luxe-french-dining-three-michelin-star-caprice?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3073886/luxe-french-dining-three-michelin-star-caprice?utm_source=rss_feed Fri, 20 Mar 2020 03:00:11 +0000 Belon is a neo-Parisian bistro showcasing French dishes with local influences. Chef Daniel Calvert sources the best seasonal ingredients. Try the home-made naturally leavened bread with salted Brittany butter, followed by Tsar Imperial Ossetra caviar served with champagne. Mains of whole roasted chicken and Australian quail with girolle mushrooms and roasted lettuce are great choices. Cheese and desserts include 48 month-aged Comté and Sindhri mango and lime millefeuille, respectively. There is... https://www.scmp.com/magazines/100-top-tables/article/3073880/neo-parisian-bistro-belon-french-dining-modern-local-touch?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3073880/neo-parisian-bistro-belon-french-dining-modern-local-touch?utm_source=rss_feed Fri, 20 Mar 2020 02:45:15 +0000 Offering sweeping views of the city, Arbor serves seasonal tasting menus for lunch and dinner. Chef de cuisine Eric Räty combines premium ingredients from Japan with French gastronomy techniques in his dishes. Stand-outs are charcoal-grilled langoustine served with sweet Japanese tomato in tomato water, topped with candied kombu in Okinawa black sugar and Guinness, and Kumamoto A4 Wagyu tenderloin sprinkled with shishito pepper and yuzu butter. Desserts include soy milk ice cream on baked yuba... https://www.scmp.com/magazines/100-top-tables/article/3073879/premium-japanese-ingredients-meet-french-cooking?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3073879/premium-japanese-ingredients-meet-french-cooking?utm_source=rss_feed Fri, 20 Mar 2020 02:30:08 +0000 Three-Michelin star L’Atelier de Joël Robuchon has two areas, L’Atelier and Le Jardin. L’Atelier is modern, with red high seats around an open kitchen. To the back are sofas and armchairs overlooking a garden and the city’s skyline. L’Atelier is known for its innovative tapas-style dishes, such as langoustine carpaccio with citrus dressing, sea urchin and crispy waffle and Sologne Imperial caviar over a crispy poached egg. Contemporary fine-dining at Le Jardin features Maine lobster spaghetti... https://www.scmp.com/magazines/100-top-tables/article/3064924/three-michelin-star-latelier-de-joel-robuchon-tempts-tapa?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3064924/three-michelin-star-latelier-de-joel-robuchon-tempts-tapa?utm_source=rss_feed Wed, 18 Mar 2020 03:01:32 +0000 The view from Skye, atop The Park Lane Hong Kong, is magnificent. The dining area is spacious with floor-to-ceiling windows overlooking the harbour, while cheerful neon lights shine from the popular rooftop bar. The contemporary dining area is done in muted greens, beiges and cream with street art across some ceiling beams and walls. Chef Lee Adams, a protégé of Gary Rhodes, serves French fare with a modern twist. Signatures such as barbecued miso Hokkaido scallops and... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-french/article/3001273/reach-skye-park?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-french/article/3001273/reach-skye-park?utm_source=rss_feed Sun, 17 Mar 2019 04:15:07 +0000 The window seats here are highly prized for their views of the city from the 56th floor of the Island Shangri-La. The decor retains an old-school touch with drapery framing the floor-to-ceiling windows with crystal chandeliers, marble columns and ornate cornices. Chef de cuisine Ricardo Chaneton marries Asian elements with a modern take on French classics, presenting each dish exquisitely. The menu features caviar and oysters, blue Brittany lobster, A4 Miyazaki Wagyu beef and... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-french/article/3001270/restaurant-petrus?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-french/article/3001270/restaurant-petrus?utm_source=rss_feed Sun, 17 Mar 2019 04:00:06 +0000 Rech by Alain Ducasse is an elegant seafood eatery at the InterContinental Hong Kong, occupying the spot where Ducasse’s Spoon once stood. Rech originally opened in 1925 as a grocery store in Paris. Owned by Adrien Rech, it grew over the years into a cafe famous for its oysters. In 2007, Ducasse revitalised the brand in Paris, and now in Hong Kong. Signature dishes include fresh French oysters, grey mullet carpaccio with sea urchin and a seafood royal platter for two packed... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-french/article/3001269/splendid-seafood?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-french/article/3001269/splendid-seafood?utm_source=rss_feed Sun, 17 Mar 2019 03:45:11 +0000 On the top floor of the Mandarin Oriental, Pierre offers panoramic city views and luxurious decor. Culinary genius Pierre Gagnaire presents unconventional contemporary French dishes overseen by his protégé, chef de cuisine Jacky Tavry. Each menu item at Pierre has a lengthy description of flavours as Gagnaire focuses on flavours and combinations. We like the signature langoustine with lemon paste, cuttlefish, watercress coulis, poached hibiscus-infused consomme, leek ravioli,... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-french/article/3001268/gagnaires-culinary?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-french/article/3001268/gagnaires-culinary?utm_source=rss_feed Sun, 17 Mar 2019 03:30:08 +0000 Set in picturesque Three Fathoms Cove in Sai Kung, one-thirtyone offers exquisite contemporary French cuisine inspired by seasonal fresh produce, some of which is grown on neighbouring farms. The restaurant is set inside a red village house, but there is a garden for alfresco dining. The eight-course set menu changes frequently and can be adapted to suit dietary needs. Weekend lunch diners can enjoy a four-course set menu. Dishes are presented creatively, and recent menu items... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-french/article/3001267/sit-down-meal-one?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-french/article/3001267/sit-down-meal-one?utm_source=rss_feed Sun, 17 Mar 2019 03:15:10 +0000 The all-white palatial interior at Le Pan makes this 10,000-sq ft restaurant seem even larger. On the left of the grand entrance is a cosy bar; to the right is a glass wall wine cellar. Private dining rooms open onto outdoor patios where cocktails can be served. Creative Singaporean chef Edward Voon is known for his balance of flavour and texture. Signatures on the tasting menu include wild turbot with black olives and Jerusalem artichoke, Stockyard beef cheek with parsnip... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-french/article/3001263/kowloon-bays-le-pan?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-french/article/3001263/kowloon-bays-le-pan?utm_source=rss_feed Sun, 17 Mar 2019 03:00:07 +0000 This restaurant has it all, from the award-winning neo-French cuisine and the amazing views from the 101st floor of ICC to the impeccable service. Paris-based chef Frédéric Vardon opened Le 39V in Hong Kong two years ago. The name is taken from the flagship Paris address, which acquired its first Michelin star in 2012. In Hong Kong, executive chef Nicolas Raynal presents such signatures as blue lobster in jelly with Kristal gold caviar, quinoa and smoked celeriac and strong... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-french/article/3001255/101-reasons-love-le?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-french/article/3001255/101-reasons-love-le?utm_source=rss_feed Sun, 17 Mar 2019 02:45:11 +0000 The latest branch of this renowned French restaurant – which originated in Nice 28 years ago – opened in September in H Queens. Favoured by A-listers such as Elton John and Jay-Z, the menu features Niçoise classics using seasonal ingredients. Plates are made for sharing, and we recommend the snails in garlic butter, grilled veal chop, warm prawns in olive oil and roasted baby chicken with confit lemon. For dessert, try the French toast with spice ice cream and warm chocolate... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-french/article/3001253/la-petite-maison?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-french/article/3001253/la-petite-maison?utm_source=rss_feed Sun, 17 Mar 2019 02:30:11 +0000 A private lift in the Peninsula lobby takes diners to Gaddi’s. Since opening in 1953, the fine dining restaurant has served excellent food in opulent surroundings – blue and gold carpeting, marvellous chandeliers, signature tableware and a live band playing easy listening music. The menu offers contemporary French cuisine using the finest ingredients. Previously at L’Atelier de Jöel Robuchon in London, chef Xavier Boyer offers a contemporary take on classic French dishes such... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-french/article/3001251/gaddis-continues?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-french/article/3001251/gaddis-continues?utm_source=rss_feed Sun, 17 Mar 2019 02:30:09 +0000 With its gold-gilded screen doors and busy bling decor from designers Yabu Pushelberg, diners at this restaurant can enjoy pre-dinner drinks and harbour views on the terrace. Executive chef Nicolas Boutin oversees the kitchen and menus feature French seasonal ingredients. For dinner there is a choice of six-course set menus including the Chef’s Inspirational Menu that must be ordered three days ahead. À la carte is available on request. Signature dishes include button mushroom... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-french/article/3001250/epure-hong-kongs-go?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-french/article/3001250/epure-hong-kongs-go?utm_source=rss_feed Sun, 17 Mar 2019 02:15:05 +0000 Awarded three Michelin stars for eight consecutive years, L’Atelier de Joël Robuchon has two distinct areas, L’Atelier and Le Jardin. Sleek and modern, L’Atelier features vibrant red high seats around an open kitchen. There is also an elegant sitting area overlooking a garden and city skyline. L’Atelier is known for its innovative tapas-style dishes, created by executive chef David Alves, featuring sea urchin in lobster jelly topped with cauliflower cream, and crispy langoustine papillote with... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-french/article/2189485/why-latelier-de-joel?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-french/article/2189485/why-latelier-de-joel?utm_source=rss_feed Sun, 17 Mar 2019 02:15:00 +0000 Named for a series of paintings by Korean artist Park Seo-bo, Écriture opened its doors last year. The interior has geometric shapes with soft colours and textures, a symmetrical copper ceiling, and black hardwood tables and white chairs. Écriture serves contemporary French dishes with a Japanese twist. Executive chef Maxime Gilbert offers a seasonal menu sourcing ingredients from artisanal producers. There is a choice of tasting menus or à la carte with dishes such as Hokkaido scallops... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-french/article/2188803/ecriture-features?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-french/article/2188803/ecriture-features?utm_source=rss_feed Sun, 17 Mar 2019 02:00:00 +0000 Having recently received three Michelin stars, Caprice has the enviable combination of spectacular harbour views, outstanding dishes and impeccable service. The interior features crystal chandeliers, leather armchairs, Art Deco-inspired paintings and an open kitchen. Chef de cuisine Guillaume Gallot puts a contemporary twist on traditional French fare such as Alaskan king crab and Gillardeau oyster with crustacean jelly and Osetra caviar Prestige. Desserts of hazelnut soufflé... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-french/article/3001244/caprices-three?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-french/article/3001244/caprices-three?utm_source=rss_feed Sun, 17 Mar 2019 01:45:05 +0000 Belon is a neo-Parisian bistro showcasing French dishes with local influences. Chef Daniel Calvert sources the best seasonal ingredients. The house-made naturally leavened bead with salted Channel Island butter is not to be missed, followed by the daily selection of oysters served with champagne mignonette. Mains of whole roasted chicken and pigeon pithivier with fig and amaretto are excellent choices. The 48 month-aged comté and millefeuille are delicious to end with. There is... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-french/article/3001242/french-bistro-belon?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-french/article/3001242/french-bistro-belon?utm_source=rss_feed Sun, 17 Mar 2019 01:30:11 +0000 With sweeping city views, Arbor serves seasonal tasting lunch and dinner menus. Chef de cuisine Eric Räty applies French gastronomic techniques to premium Japanese ingredients in his dishes – recent stand-outs were the charcoal-grilled langoustine served with sweet Japanese tomato in tomato water topped with candied kombu in Okinawa black sugar and Guinness, and Kumamoto A4 Wagyu tenderloin sprinkled with shishito peppers and yuzu butter. The desserts are just as good, especially the soy milk... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-french/article/2188470/arbor-offers?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-french/article/2188470/arbor-offers?utm_source=rss_feed Sun, 17 Mar 2019 01:15:00 +0000 Situated in Harbour City’s new extension, ­à nu retrouvez-vous is the Hong Kong branch of the Tokyo Michelin-starred restaurant. The interior is in heavy natural materials, creating a calm and serene ambience. There are wide harbour views from most tables and the discreet private rooms. À nu retrouvez-vous, or “just as it is”, is the food’s philosophy – dishes are French, using Japanese ingredients. There are tasting menus for lunch and dinner featuring courses like smoked... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-french/article/3001239/french-style-and?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-french/article/3001239/french-style-and?utm_source=rss_feed Sun, 17 Mar 2019 01:00:04 +0000 Chef Vicky Lau has garnered awards for her creative cuisine, a modern fusion of French and Asian influences. Her restaurant TATE moved to its new spot on Hollywood Road last year, and seats 50, but with no open kitchen. Lau collaborated with Robert Ho and JJ Acuna on the décor.  Lau’s menus are a tribute to dishes that have been perfected over time, such as cured shima aji with scallop, pickled citrus and dashi soda, and cauliflower custard with shrimp roe sauce and crispy sakura ebi, named Ode... https://www.scmp.com/magazines/100-top-tables/article/2136163/french-asian-fusion-cuisine-dressed-impress-tate-dining?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/2136163/french-asian-fusion-cuisine-dressed-impress-tate-dining?utm_source=rss_feed Fri, 16 Mar 2018 06:02:37 +0000 The view from Skye, atop The Park Lane Hong Kong, is magnificent. Diners’ eyes are drawn across the spacious dining area towards the terrace bar, as neon lights from the bar and tables gleam through the floor-to-ceiling glass windows. Inside, the modern dining space contrasts with the terrace area, with muted greens, beiges and creams with street art of black waves across some ceiling beams and walls.  Chef Lee Adams, a protégé of Gary Rhodes, serves French fare with a modern twist. Signatures... https://www.scmp.com/magazines/100-top-tables/article/2136160/skye-elevates-fine-french-dining-new-heights?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/2136160/skye-elevates-fine-french-dining-new-heights?utm_source=rss_feed Fri, 16 Mar 2018 06:02:35 +0000 The window seats here are prized for their views over the city from the 56th floor of the Island Shangri-La. The décor retains an old school touch with crystal chandeliers, marble columns and ornate cornices.  Chef de cuisine Ricardo Chaneton marries Asian elements with a modern take on French classics, and presents the dishes exquisitely. There is a seasonal tasting menu and an “Inspired by the Sommelier” wine pairing set menu. On the à la carte, we recommend live blue lobster served three... https://www.scmp.com/magazines/100-top-tables/article/2136155/french-classics-get-asian-twist-restaurant-petrus?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/2136155/french-classics-get-asian-twist-restaurant-petrus?utm_source=rss_feed Fri, 16 Mar 2018 06:02:33 +0000 Rech by Alain Ducasse is an elegant seafood eatery at the InterContinental Hong Kong, occupying the spot where Ducasse’s Spoon once stood. Rech originally opened as a grocery in Paris in 1925. Owned by Adrien Rech, it grew over the years into a café, famous for its oysters. In 2007, Ducasse revitalised the brand in Paris, and now in Hong Kong.  The view here is sure to impress guests. Signatures worth trying are the pan-seared line-caught sole with new potatoes and the seafood Royal Platter for... https://www.scmp.com/magazines/100-top-tables/article/2136154/rech-alain-ducasse-its-all-about-top-quality-seafood?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/2136154/rech-alain-ducasse-its-all-about-top-quality-seafood?utm_source=rss_feed Fri, 16 Mar 2018 06:02:31 +0000 Pierre has panoramic views of the city from the Mandarin Oriental’s top floor, and the décor features crystal chandeliers and comfortable armchairs. Culinary genius Pierre Gagnaire presents contemporary French dishes overseen by his protégé Jacky Tauvry. Each menu item has a long description as Gagnaire focuses on flavours and combinations of tastes. We like the signature shell, a Royale oyster David Hervé with lemon gel, ginger and cockles, razor clams, carrots, scallops and spicy bouchot... https://www.scmp.com/magazines/100-top-tables/article/2136152/indulge-french-delights-and-unusual-combinations-pierre?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/2136152/indulge-french-delights-and-unusual-combinations-pierre?utm_source=rss_feed Fri, 16 Mar 2018 06:02:30 +0000