Overview
Restaurant Views: 1,104
Awards
- MICHELIN Guide
- OAD
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Asian Restaurants 2024, 58
- La Liste
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La Liste, #486
- Restaurant Ranking
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Restaurant Ranking 2024, #469, PRO #18.33, USER #0.00
Chef
Olivier Elzer
Cuisine
French Contemporary
Foodle Reviews
I last had @elzer.olivier ‘s food at his previous restaurant concept Seasons ( now with a branch in Taiwan ) in 2015 . Fair to say that @lenvolhk is a completely different style of dining and the execution is first class .
Razor clams and caviar kick off the meal , a very pleasant mouthful and I particularly enjoyed the pressed caviar cream that serves as the base of the dish and really lengthens the flavours on the palate .
The signature dish is Hokkaido Uni with Sicilian... More
I last had @elzer.olivier ‘s food at his previous restaurant concept Seasons ( now with a branch in Taiwan ) in 2015 . Fair to say that @lenvolhk is a completely different style of dining and the execution is first class .
Razor clams and caviar kick off the meal , a very pleasant mouthful and I particularly enjoyed the pressed caviar cream that serves as the base of the dish and really lengthens the flavours on the palate .
The signature dish is Hokkaido Uni with Sicilian gamberoni and crispy fennel , it is a worthy signature, if I had to have a quibble it is simply the power of the chive garnish , the allium essence does interfere a little with the other delicate flavours.
A morel and veal tarte tatin is next paired with a limousin veal sweetbread and yellow wine sauce . This is exactly as delicious as it reads on the menu and anytime I see sweetbread as an option I am beyond excited .
Sea bass is coated with a tomato sauce blended with Tel Aviv spice mix , a burrata sauce , eggplant puree and confit garlic . Very familiar Mediterranean flavours delivered with aplomb .
A duo of Australian F9 Wagyu oyster blade is the last savoury course , one half is charcoal grilled with a vadouvan sauce , but I particularly enjoyed the braised section with potato purée .
The cheese course supplement is a must , I chose all the strongest funkiest cheeses , and the Munster finished with a plum vinegar rind is a must order .
Pre dessert was a unique hibiscus and grapefruit combination.
Before a classic Sicilian Pistachio soufflé with La Gauloise liqueur ice cream , faultless . Less
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Address
1 Harbour Dr, Wan Chai, Hong Kong
Hours
Tuesday: 12:00 - 14:30; 18:30 - 00:00
Wednesday: 12:00 - 14:30; 18:30 - 00:00
Thursday: 12:00 - 14:30; 18:30 - 00:00
Friday: 12:00 - 14:30; 18:30 - 00:00
Saturday: 12:00 - 14:30; 18:30 - 00:00
Sunday: 12:00 - 14:30; 18:30 - 00:00
Phone
+852 2138 6818
Website
https://www.marriott.com/hotels/hotel-information/restaurant/hkgxr-the-st-regis-hong-kong/