Chez Ed revels in the details of fine dining
Chef Eddy Leung delights Hong Kong diners with salmon confit and smoked black Angus rib-eye
Chef Eddy Leung moved his Chef Studio from Wong Chuk Hang to the Zing! in Causeway Bay and renamed this fine-dining eatery Chez Ed. Although the décor is plain, the food and service make up for it.
Chef Eddy, who honed his skills at Gaddi’s and at the Ritz-Carlton, offers an eight-course menu that changes seasonally. His dishes are beautifully presented and taste just as good. The service is impeccable and sets come with wine pairing. The signatures feature 48 degrees salmon confit and smoked black Angus rib-eye. The sets come with a cheese board and dessert and ends with French pastry with tea or coffee. The restaurant’s eye for details is special.
Salmon confit, Ikura, beurre blanc sauce
Lobster and Scandinavian mussels
Organic blue gratin 12-hour braised wagyu cheek
Valet parking: no
Private rooms: no
38 Yiu Wa Street,
Noon - 12am
See more of 2017’s 100 Top Tables here