With minimal colour – black and white – and contemporary art adorning the walls, there is a quiet sophistication about Akrame. 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, four- to six-course menus. Dishes are memorable and service is attentive. Wine pairing is also available.

Signature dishes

Pigeon/girolle/blueberry