Travel Reference
In-Depth Information
In contrast to its opulent decor, Caprice, with two Michelin stars, has a straightforward
menu. The meals are masterfully crafted from ingredients flown in daily from France. The
selections change, but experience says anything with duck, langoustine or pork belly is out
of this world. Their artisanal cheeses, imported weekly, are the best you can get in Hong
Kong.
CANTONESE
DUDDELL'S
sion, Central;lunch HK$500-800, dinner HK$800-1600; noon-2.30pm & 6-10.30pm Mon-Sat; ;
Central, exit G)
Light Cantonese fare served in riveting spaces enhanced by artwork - a graceful dining-
room awash in diffused light; a marble-tiled salon in modernided '50s chic; a leafy terrace.
Saturday brunch (HK$588; served noon to 3.30pm) with free-flowing champagne and all-
you-can-eat dim sum is a welcome treat, especially given the usually petite serving portions.
Duddell's is also an art gallery holding regular exhibitions and talks.
MODERN FRENCH
L'ATELIER DE JOËL ROBUCHON
mark, Central;lunch HK$450-1900, dinner HK$800-2000; noon-2.30pm & 6.30-10.30pm; ;
Central, exit G)
One-third of celebrity chef Joel de Robuchon's Michelin-crowned wonder in Hong Kong,
this red-and-black workshop has a tantalising list of tapas (from HK$350) and a 70-page
wine list. If you prefer something more formal, visit Le Jardin in the next room. Le Salon de
The, one floor down, has the best sandwiches and pastries in town for dine-in or takeaway.
MODERN FRENCH
PIERRE
Mandarin Oriental, Central;lunch set HK$470-1500, dinner set HK$900-1500; noon-2.30pm &
7-10.30pm; ; Central, exit F)
The godfather of fusion, Pierre Gagnaire, has created a provocative menu in the city that
embodies the concept. Amuse bouche might be a marshmallow sprinkled with shrimp
powder; dessert a caramelised rocket salad - and it works. The decor, with portholes and
chandeliers, reminds one of a cruise liner, especially when adding the harbour view. Pierre
has three Michelin stars.
JAPANESE
INAGIKU
