A decadent mille fuille style dessert with white chocolate and licorice ice cream on the bottom, and fig and kumquat sorbet on top. Alternating on its crown was fanned layers of thin chocolate crisps with white chocolate and licorice cream.

Écriture: No. 87 on Asia’s 50 Best 51-100 List; 2* Michelin
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Onto the sweet with a cherry tarte tatin for two with the cherries imported from France (where else?! 🇫🇷). Served with its own coulis and a quenelle of milk ice cream, the tart retained its crispiness on the base layer with sweet and plump fruit on top.

Écriture: No. 87 on Asia’s 50 Best 51-100 List; 2* Michelin
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Chicken two ways – the breast with a warm julienne salad of fresh vegetables, sea grapes and torigai, accompanied by cold anchovy foam and finished with chicken jus. A dish of chicken rice followed studded with Japanese chives and chanterelle mushrooms.

Écriture: No. 87 on Asia’s 50 Best 51-100 List; 2* Michelin
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Roast chicken by way of France, perfectly golden and ready for carving. It was breaded under the skin to give maximum crispiness on the top while keeping the chicken meat juicy and tender underneath.

Écriture: No. 87 on Asia’s 50 Best 51-100 List; 2* Michelin
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An unique pairing of slow cooked turbot and dashi poached foie gras, wrapped together with seaweed and white miso paste. The duo was finished with lime zest and more of the smooth flavoured dashi.

Écriture: No. 87 on Asia’s 50 Best 51-100 List; 2* Michelin
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Akamutsu from the east coast of Japan, steamed for exactly 3 minutes over hot stones bathed in sake. The fish was wrapped in kombu and crowned in verbena leaves which were served alongside the fish after it was plated. Surrounding the rosy seabass was a milk made of its own stock with a twist of lemon juice for acidity.

Écriture: No. 87 on Asia’s 50 Best 51-100 List; 2* Michelin
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Hokkaido scallop mille feuille with aromatic black truffle, wrapped together in seaweed then deep fried until super crispy (swipe for the crunch!) To accompany was an earthy celeriac purée, scallop foam, and Italian hazelnut shavings to finish.

Écriture: No. 87 on Asia’s 50 Best 51-100 List; 2* Michelin
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Caviar and bone marrow - what an incredibly dazzling pairing. Chef Maxime’s beautifully executed version included Schrencki caviar covered and infused with Spanish air dried beef that was piled atop an ever-so-airy bone marrow souffle with kale, sorrel, and finished in a clam sauce with drops of parsley oil. This one was absolutely delicious and despite the seeming richness of the main ingredients, it remained light and delicate. The deep greens in the dish enlivened the souffle with freshness while the caviar added a briny contrast to round it out.

Écriture: No. 87 on Asia’s 50 Best 51-100 List; 2* Michelin
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Japanese sardines with local green peas, elderflower, petals, and marigold leaves. The combination was subtle, sweet and refreshing with a hint of soft seasonal florality.

Écriture: No. 87 on Asia’s 50 Best 51-100 List; 2* Michelin
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While walking down memory lane in HK, a big congratulations is due to Chef Maxime Gilbert and the team at Écriture for their debut entry at No. 87 on Asia’s 50 Best Extended List! Chef Maxime is certainly no stranger to awards, having received 2 Michelin stars for Écriture in 2019 which the restaurant retains today. Chef’s cooking history is studded with experience from Michelin and award-winning kitchens spanning the majority of continents. At Écriture, he merges ingredients and philosophies from the east and west to create cuisine that is primarily French informed, fresh, elegant, and balanced with attention to thoughtful details (read: remaining sauce is always left on the table!)

First, we began by taking in the incredible panoramic view of the city! Second, we settled in with champagne while tasting the first bites of menu including tiny puffed potatoes and caviar, sea jelly with sea grapes, purple potato with haddock cream, and herb coated brioche with beetroot.

Écriture: No. 87 on Asia’s 50 Best 51-100 List; 2* Michelin
@ecriturehk @mximeagilbert @theworlds50best #asias50best #worlds50best #50besttastehunter #amusebouche #champagne #brioche #frenchcuisine #hongkongfood