The opening note of a three-star kitchen. Red uni from Hokkaido, plated on crispy potato, topped with a reduction of sea urchin roe. The chef wants you to taste umami before anything else. It's pure, clean, no filler.
Tips from diners
This might arrive as an amuse or first course depending on your menu. Eat it slowly - the uni melts completely, the potato adds texture, the sauce builds on the palate.
The finale. A plate with multiple components: dark chocolate mousse, yuzu gel, sesame brittle, and a dab of sesame ice cream. Each element is separate until you combine them on your tongue. It's calculated sweetness - the yuzu adds acid, sesame adds nuttiness, the chocolate is restrained.
Tips from diners
This dessert is designed to not overwhelm after 10+ courses. It ends cleanly. You finish and your mouth feels refreshed, not weighed down by sugar.
A delicate course. Scallop steamed in sake until it reaches the exact moment of tenderness, topped with sea urchin cream (dairy-free, made from urchin roe and oil), and finished with crispy seaweed sheet. It's miso-adjacent in flavor but without the fermented punch.
Tips from diners
Three-star restaurants sequence courses to manage intensity. This usually arrives after the lobster to cleanse your palate before the heavier chicken course.
The land course. Ping Yein chicken (a rare Chinese heritage breed) roasted whole, carved tableside, served with a reduction made from the carcass. The meat is darker than regular chicken, more flavorful. The vegetables change with season.
Tips from diners
Chef Ekkebus has been committed to sustainability and heritage ingredients for years. The Ping Yein chicken is part of that philosophy.
The surf course. A whole blue lobster cut and seared with charred corn puree and a silky black garlic emulsion. The technique is consistent - the lobster is cooked to the precise moment it stops being rubber and becomes custard.
Tips from diners
Watch the plating - the black garlic sauce is applied with a spoon in specific arcs. Every three-star kitchen is practicing precision. Here, it matters.
Chef Richard Ekkebus has held the kitchen continuously for 16 years, accumulating three Michelin stars through technical refinement and ingredient sourcing. The menu is deliberately dairy-free using alternative techniques. Window tables overlook Victoria Harbour. Lunch menus shorter than dinner tasting.
Michelin three stars. Reserve 4-6 weeks in advance. Minimum 2-3 course lunch menus or 8-12 course dinner menus. Expect to spend HKD 2,500-4,500 per person after wine.
Smart elegant required. No torn jeans, no singlets, no flip-flops, no sportswear. Men's shorts must be chino-style. Jackets not required for lunch, recommended for dinner.
Come for lunch if you want to experience the kitchen with slightly less intensity - dinner is 8-12 courses, lunch is 4-7. Both are serious meals.
Request a window table during booking. 7th floor views of Central harbor at sunset are hard to beat. The food is excellent; the setting is remarkable.
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