Petrus Hong Kong

Awards

MICHELIN Guide

One star restaurant, 2024

All Michelin stars in Hong Kong All Michelin stars in China All 1 star Michelin in Hong Kong All 1 star Michelin in China

OAD

Asian Restaurants 2024, 83

All OAD Asian in Hong Kong All OAD Asian in China

Restaurant Ranking

Restaurant Ranking 2024, #611, PRO #18.00, USER #0.00

All Restaurant Ranking in Hong Kong All Restaurant Ranking in China

Chef

Uwe Opocensky

Cuisine

French

• 2024
• 2018
• 2017

Dinner at Restaurant Petrus at Island Shangri-La

on 12 Mar 2024

by Peter Verey

Back at @restaurant_petrus for another dose of @uweo ‘s clean modern classical cuisine . Complimented by one of the best by the glass wine lists in town , it’s a great venue to revisit again and again ….

Mackerel from Fukuoka was lightly cured and paired with a herbaceous cucumber jelly , zucchini stuffed with mascarpone and a light Parmesan foam .

Foie gras was melded into the shape of Dekapon and the sphere was stuffed with a perfect amount of Dekapon jam. Heston... More

Back at @restaurant_petrus for another dose of @uweo ‘s clean modern classical cuisine . Complimented by one of the best by the glass wine lists in town , it’s a great venue to revisit again and again ….

Mackerel from Fukuoka was lightly cured and paired with a herbaceous cucumber jelly , zucchini stuffed with mascarpone and a light Parmesan foam .

Foie gras was melded into the shape of Dekapon and the sphere was stuffed with a perfect amount of Dekapon jam. Heston Blumenthal made this presentation famous , but for me this version was superior , the “fruit” both appeared more life like and the flavour was lighter and cleaner .

Lobster medallions and lobster ravioli were matched with a Vin Jaune sauce and a duo of caviar / fish roe , the lobster was terrific , the sauce and caviar perhaps a little high in salt . The young green peas that floated in the sauce added some sweetness.

Pork Belly from Spain was crisp and yielding , with the classical pairing of apple , mashed potato and also Celtuce . Great comfort food dish very well executed .

A strawberry sponge dessert was certainly not simple . The sponge was bruleed , crusted with pistachios and stuffed with both strawberry cream and jam . On top a quenelle of terrific strawberry ice cream , love the texture of fine dining ice cream so much softer than even the best ice cream shops . Less

Dinner at Restaurant Petrus at Island Shangri-La

on 31 Jan 2024

by Peter Verey

Protein forward dishes with few garnishes , focusing on quality of product and excellence of execution . Nowhere to hide with the winter menu from @uweo at @restaurant_petrus !

Black Truffle / Frog Leg / Snail - A lovely starter that looks richer than it is on the palate with the celeriac and cauliflower puree providing a nice blank canvas for the pond of snails and frog .

Maison Kaviari / Initial Egg / Cauliflower - Egg and eggs , fine dining comfort food .

King Crab... More

Protein forward dishes with few garnishes , focusing on quality of product and excellence of execution . Nowhere to hide with the winter menu from @uweo at @restaurant_petrus !

Black Truffle / Frog Leg / Snail - A lovely starter that looks richer than it is on the palate with the celeriac and cauliflower puree providing a nice blank canvas for the pond of snails and frog .

Maison Kaviari / Initial Egg / Cauliflower - Egg and eggs , fine dining comfort food .

King Crab Norway / Thermidor / Croissant - Crab encased in croissant dough , do feel the crab gets a little lost in there ..

Langoustine Norway / Swiss Chard / Crustacean just - disarmingly straight forward , beautifully cooked .

King Crab Norway / Crab Leg / Seaweed butter - the butter melts in front of your eyes , the crab leg is saline sweet perfection .

Sika Deer Rhug Estate / Loin / Juniper Berry- the venison loin is as prescribed , but the cabbage garnish may steal the show .

Duck/ Plum / Lavender Sauce - best dish of the night , the duck breast is cooked brilliantly , the duck legs are stuffed and rolled in cabbage and the plum and sauce provide a luxurious contrast

Chestnut Tart / Mandarin / Meringue - love chestnut flavours and the brown butter tart shell was outstanding. Less

8 / 10

Dinner at Petrus

on 17 Nov 2018

by Peter Chang

Another nice dinner with dishes from Ricardo Chaneton - who used to work for Mauro Colagreco. This time a couple of dishes didn't quite work for me, but overall still a really delicious meal.

Full account of dinner is here: https://www.diarygrowingboy.com/2018/11/simple-seasonal-from-heart.html

9 / 10

Nice lunch at Restaurant Petrus

on 29 Aug 2018

by Peter Chang

A great lunch at the invitation of the restaurant. Definitely shades of Mirazur.

Full account of lunch is here: http://www.diarygrowingboy.com/2018/08/plus-one-for-lunch.html

8 / 10

A nice dinner at Petrus

on 28 Apr 2018

by Peter Chang

Introducing another friend to the delicious cuisine of Ricardo Chaneton.

Full account of dinner is here: http://www.diarygrowingboy.com/2018/04/springtime-in-south-of-france.html

8 / 10

Winter dishes at Petrus

on 14 Dec 2017

by Peter Chang

A long tasting menu featuring some hearty, winter dishes - including lièvre à la royale and a delicious onion stuffed with cheese and truffle.

Full account of dinner is here:
http://www.diarygrowingboy.com/2017/12/durian-and-french-food.html

8 / 10

Birthday dinner

on 26 Jun 2017

by Peter Chang

A birthday dinner with a custom menu from chef Ricardo. Lots of interesting dishes with influences from Asia added to the French base. The oyster in cucumber and Granny Smith jelly and the calamari ramen were particularly good.

Full account on dinner is here:
http://www.diarygrowingboy.com/2017/06/petrus-without-petrus.html