"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..."
"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."
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