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"eight-course menu that treads the boundary between

French and Chinese cooking in a feminine, sophisticated way. Each dish is an ode to an ingredient, mostly locally sourced..."

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"The finest ingredients are selected to deliver a revisited Chinese cuisine with a hint of French influence. Great attention is given to the remarkable wine list, as well as to the restaurant’s discreet and elegant decor and the staging of the dishes."

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MICHELIN Guide Hong Kong Macau - Two MICHELIN Stars - 2023

HONG KONG TATLER - Chef of Year 2023 & Top 20 Restaurants 2023

 

WORLD'S 50 BEST RESTAURANTS - Asia's Best Female Chef Award - 2015

 

HONG KONG TATLER - Best Interior Design, Top 20 Most Impactful Restaurants of Hong Kong - 2022, Asia’s Most Influential List 2021

 

THE BEST CHEFS AWARD - No. 49 - 2021

 

THE BEST CHEF FOOD ART AWARD 2021 

 

OAD TOP ASIA RESTAURANTS - No. 47 - 2022

 

HARPER’S BAZAAR HONG KONG - Visionary Women Award 2021

 

PRESTIGE HONG KONG - Women of Power 2021

RELAIS & CHÂTEAUX - Member

 

FEEDING HONG KONG - Board of Directors

Ode to Crab

We utilise two types of locally-caught crab: Flower Crab for the structure, and Green Crab for the bisque. The combination of caviar and seaweed creates a harmonious range of flavours from the sea, enlivening the palate. This salad builds in intensity, from earthy to salty and umami flavours; and from sharp to soft and creamy textures

Ode to Crab 2014 - Tate Dining Room
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