Modern European kitchen, Hong Kong
Nine plates cooked to order, a cellar of four hundred bins, and forty seats that never turn twice in one night.
Tuesday to Sunday
18:00 until late
18 Bonham Strand
Sheung Wan
We cook one menu, change it with the market, and serve it at the pace a proper dinner deserves.
Each service begins with fish landed at Aberdeen that morning and vegetables driven down from a single farm in Yuen Long.
Nothing is held under a lamp. The pas is four metres from your table, and the plates leave it only once.
The tasting menu
The kitchen serves the full menu to every table. Allergies and aversions are handled in the reservation notes.
Served cold and bright
Yuzu kosho, finger lime, shiso oil pressed at the pass
Brown butter, toasted hazelnut, chive
Blood orange, fennel pollen, sea grape
Cured in house, four daysFrom the charcoal grill
Morello cherry, black garlic, sauce salmis
Beurre blanc, sea herbs, grilled on the bone
Smoked bone marrow, pickled walnut, black pepper
Grilled over binchotanPastry, finished to order
Burnt honey, sheep's milk, sea salt
Tonka bean, crème fraîche, cocoa nib
Jasmine, lychee, toasted rice
He trained between Lyon and Lisbon, then spent six years in open kitchens where the diner watches every movement. He brought that layout to Sheung Wan and kept the counter.
His cooking is French in technique and Cantonese in instinct. Stocks reduce overnight. Fish is steamed, then finished over charcoal. Nothing arrives at the table sauced twice.
A tasting menu should feel like a conversation, not a recital.
The cellar
Sommelier Priya Raghunathan pours forty wines by the glass and keeps a further three hundred in the room behind the bar.
Burgundy, France
Flint and green apple, with a saline finish that cuts through the beurre blanc.
Poured withLine-Caught Turbot
Glass HK$ 168 · Bottle HK$ 980
Piedmont, Italy
Rose petal, tar and dried cherry. Tannin that stands up to aged pigeon.
Poured withDry-Aged Pigeon
Glass HK$ 218 · Bottle HK$ 1,340
Mosel, Germany
Off-dry and low in alcohol, built for smoke and chilli heat alike.
Poured withIberico Presa
Glass HK$ 128 · Bottle HK$ 760
Douro, Portugal
Black fig, walnut and cocoa. Served cool, in a small pour.
Poured withDark Chocolate Tart
Glass HK$ 148 · Bottle HK$ 890
Douro, Portugal
Dried orange and toffee. The last glass before the bill arrives.
Poured withOsmanthus Parfait
Glass HK$ 178 · Bottle HK$ 1,060
A look at a normal Tuesday: early prep, the first seating, and the counter after the last dessert goes out.
We hold the room until 18:30 for late arrivals. Tell us about allergies, and the kitchen will redraw the menu around them.
Requests confirmed by email within one working day.
Thank you. We will confirm your table by email within one working day.
