L'Envol Hong Kong

Awards

MICHELIN Guide

Two stars restaurant, 2026

All Michelin stars in Hong Kong All Michelin stars in China All 2 stars Michelin in Hong Kong All 2 stars Michelin in China

OAD

Asian Restaurants 2026, 71

All OAD Asian in Hong Kong All OAD Asian in China

La Liste

La Liste, #195

All La Liste in Hong Kong All La Liste in China

Restaurant Ranking

Restaurant Ranking 2024, #469, PRO #18.33, USER #0.00

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Chef

Olivier Elzer

Cuisine

French Contemporary, French

• 2024

Dinner at L'Envol Hong Kong

on 11 Apr 2024

by Peter Verey

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