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100 Top Tables 2021 - French

100 Top Tables 2021 - French
The latest news, analysis and opinion on 100 Top Tables 2021 - French. In-depth analysis, industry insights and expert opinion.
highlights from
100 Top Tables 2025 Restaurant Directory
100 Top Tables 2025 Restaurant Directory
At Mesa by José Avillez, the restaurant’s namesake chef (left) works closely with head chef Herlander Fernandes to craft a menu that reinterprets Portuguese cuisine for international diners in Macau.

Mesa by José Avillez celebrates artistry of Portuguese cuisine in Macau

In partnership with:SJM Resorts
videocam
Enjoy a classic Christmas turkey at Regent Hong Kong this festive season. Photo: Handout

Where to enjoy Christmas dinner in Hong Kong this festive season

Hot Wine at The Aubrey, Hong Kong, one of the many seasonal drinks on offer in the city this year. Photo: Handout

Your 2025 guide to the best Christmas cocktails in Hong Kong

Beloved Hong Kong bar The Daily Tot, one day after its closure this month. Photo: Jocelyn Tam

Looking back on a bruising year for Hong Kong’s bar industry

Hong Kong’s hospitality sector faces staffing shortages, but start-up Shift Happens is offering a recruitment solution. Photo: Jelly Tse

Need restaurant staff? Shift Happens is here to help

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Content from SCMP's Specialist Publications
Restaurant Petrus, Island Shangri-La, Hong Kong. Photo: handout
Past 100 Top Tables

Restaurant Petrus: Unparalleled views on the 56th floor of Island Shangri-La, Hong Kong

Executive chef Uwe Opocensky’s innovative techniques highlight the seasonal ingredients in dishes like blue lobster with chervil root and lobster essence

Past 100 Top Tables

Odyssée: Great views and new monthly menus under chef Aurelie Altemarie’s expert eye

Past 100 Top Tables

Le Pan: Creative tasting menus by Singaporean chef Edward Voon

Past 100 Top Tables

L’Envol: Glamorous Parisian dining at The St. Regis Hong Kong

Chef Olivier Elzer’s seasonal menu includes signatures such as French abalone with truffle sauce, and Hokkaido sea urchin with gamberoni prawn and fennel

L’Envol, St. Regis Hong Kong. Photo: handout
Past 100 Top Tables

Gaddi’s: The chef’s table is a must at the city’s first fine dining restaurant

Chef de cuisine Albin Gobil leads this one-Michelin-starred restaurant, which offers à la carte or a degustation menu for dinner

Past 100 Top Tables

Épure French Fine Dining: Ostentatious interior, harbour views and extraordinary dining

Gilded screen doors, murals depicting lush forests – the decor here is as glorious as the dishes, which are made with French seasonal ingredients

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Past 100 Top Tables

Écriture: Modern French cuisine, Japanese flourish and named after Korean art

The stellar menu by executive chef Maxime Gilbert is seasonal, with ingredients sourced from artisanal producers

Écriture, H Queens, Central. Photo: handout
Past 100 Top Tables

Caprice: Dining at its absolute finest at the Four Seasons Hong Kong

Chef de cuisine Guillaume Gallot adds a contemporary flourish to classic French food such as hot and cold onion soup

Past 100 Top Tables

Belon: Neo-Parisian specials on the menu by new chef Matthew Kirkley

Designed by Joyce Wang Studio, the elegant interior is inspired by the cuisine, with curvaceous banquettes and cobalt panelling

Past 100 Top Tables

Bâtard: French comfort food and fine dining flair at a Hong Kong wine haven

Try the oyster with ginger, kombu and vinaigrette, cold angel hair with Kristal caviar and charred Wagyu rib-eye M7 from Mayura Station

Bâtard, Sai Ying Pun. Photo: handout
Past 100 Top Tables

Arbor: Fusing premium Japanese ingredients with French gastronomy techniques

Designed by Yabu Pushelberg, the restaurant boasts great city panoramas, and the fine menu is put together by chef de cuisine Eric Räty

Arbor, 80 Queen’s Road Central. Photo: handout
Past 100 Top Tables

Tirpse: Elegant dining and harbour vistas at the K11 Musea restaurant

Set menus are filled with seasonal dishes like oyster with Okinawa spinach and shiso, and Miyazaki Wagyu tenderloin with burdock and black pepper sauce

Past 100 Top Tables

Amber: French-inspired prix-fixe menus using ingredients from around the world

Chef Richard Ekkebus is known for his masterful cooking techniques, while seasonal highlights include caviar from Petrossian Paris

Past 100 Top Tables

Best pastry chef – Mandy Siu Yuen-sang, L’Envol, The St. Regis Hong Kong

Pastry chef Mandy Siu, the talent behind L’Envol’s exquisite French-inspired desserts, was 15 when she fell in love with pastry

From left, pastry chef Mandy Siu Yuen-sang and her team, Alex Chan, Edmond Kwok, Hannah Yeung and Naomi Cheung, at L’Envol, The St. Regis Hong Kong. Photo: Chen Xiaomei
Past 100 Top Tables

Finest Delivery – Écriture: Michelin-starred meals delivered to your door

Two-Michelin-starred French eatery Écriture is the winner of the 100 Top Tables 2021 Finest Delivery award

Écriture’s deliveries come in exquisite packaging. Photo: SCMP
Past 100 Top Tables

Best Ambience – Amber: When fine dining is all about the finest details

The all-new Amber is light-filled and less formal, embracing the evolution of fine dining to offer a more personal experience

Past 100 Top Tables

Restaurant Petrus: multi-course dinner tasting menus amid old-school charm

Line-caught sea bass with pork belly and bourride sauce and French pigeon with savoy cabbage and chocolate stand out

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Past 100 Top Tables

Grand gastronomical traditions at Mandarin Oriental’s two-Michelin star Pierre

World famous chef Pierre Gagnaire presents unconventional French food overseen by his protégé, chef de cuisine Jacky Tauvry

The views from Pierre at the Mandarin Oriental, Hong Kong, are gorgeous. Photos: handouts
Past 100 Top Tables

Mono: seasonal tasting French menus with a South American slant

Nova Scotia lobster with vin jaune sauce and Alba white truffle, and monkfish with green curry are top of the list

Past 100 Top Tables

Chef Olivier Elzer’s L’Envol: where French dining becomes a fine art

Pan-fried Brittany turbot with Morteau sausage and Jerusalem artichoke and yellow rice wine are all done in style

Past 100 Top Tables

Caviar and champagne: luxury redefined at The Peninsula’s Michelin-star Gaddi’s restaurant

Must-tries include snails with bone marrow, lobster in red wine sauce, Rhug Estate organic lamb, and braised cauliflower with Muscat grapes, hazelnut and yuzu

The chef’s table at Gaddi’s allows guests to dine in the kitchen with a special menu. Photos: handouts
Past 100 Top Tables

Pizzazz and perfect plating at Le Pan by Singaporean chef Edward Voon

The restaurant does special tasting menus and is reputed for signatures such as Racan pigeon and Te Mana lamb

The private dining area at Le Pan – the restaurant’s white palette gives the interior a feeling of spaciousness. Photos: handouts
Past 100 Top Tables

Alfresco dining and seasonal menus at French eatery Épure

Signature dishes include A4 Wagyu tenderloin and lobster, artisan cheeses and Grand Marnier soufflé

Past 100 Top Tables

Chef Julien Royer – of Singapore’s Odette restaurant –brings sparkle to Louise in Hong Kong

French dishes are reinterpreted with a local touch, such as Hong Kong sautéed frog legs with parsley and garlic crisps

Past 100 Top Tables

Two-Michelin star Écriture fuses French and Japanese in delectable style

An outstanding example on the menu include turbot foie gras – line-caught fish is cooked ‘au plat’, wrapped in nori seaweed with poached foie gras

Écriture is a French restaurant with an outdoor terrace. Photos: handouts
Past 100 Top Tables

Luxe French dining at three-Michelin star Caprice

From the crystal chandeliers to exquisite dishes such as turbot with roasted fresh mango and Hokkaido sea urchin sauce, Caprice ticks all the boxes

Caprice features crystal chandeliers and an open kitchen. Photos: handouts
Past 100 Top Tables

Neo-Parisian bistro Belon – French dining with a modern, local touch

The home-made naturally leavened bread with salted Brittany butter is soft and moist, while the Tsar Imperial Ossetra caviar is served with champagne

Past 100 Top Tables

Premium Japanese ingredients meet French cooking techniques at Arbor

Charcoal-grilled langoustine and Kumamoto A4 Wagyu tenderloin rank among the signature main courses

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