The famous croque-monsieur that Chef Boutin became known for at his previous restaurant. Ham, cheese, bread, toasted. Then topped with a shaving of black truffle and a small spoon of Dijon. It's a sandwich that's refined just enough to justify its presence at a Michelin restaurant without apologizing for being a sandwich.
Tips from diners
You can order this at lunch as a standalone item. It sits next to the Wagyu tartare on the menu. Michelin stars don't mean you can't enjoy simple food.
Raw Wagyu cut by hand on the plate, dressed with yuzu juice for acidity and minced shallot. The fat in the Wagyu means the tartare coats your mouth with richness even in its raw form. It's bright, it's rich, it's controlled.
Tips from diners
This is a signature à-la-carte option. Order it first at lunch, it sets the tone for Chef Boutin's philosophy - quality beef, classical French prep, one bright flavor.
A plate with multiple components in balance. Dark chocolate cremeux for richness, yuzu gel for acidity, matcha ice cream for earthiness. Each element tastes distinct but they're designed to be eaten together.
Tips from diners
This appears on most tasting menus. It ends cleanly - your mouth feels refreshed by the yuzu and matcha, not weighed down by the chocolate.
A crispy puff pastry shell filled with mixed seafood bound in a silky beurre blanc. The pastry crackles when you cut it, the filling is warm and luxurious. It's butter, seafood, and the structural integrity of perfectly baked pastry.
Tips from diners
This is modern interpretation of a classical dish. The pastry is made in-house, the seafood is seasonal. It's the soul of Chef Boutin's cooking.
Duck breast seared skin-side down until it crackles, medium-rare pink interior. Served with a tart cherry gastrique and a composition of seasonal root vegetables. The cherry adds brightness to balance the duck fat.
Tips from diners
This often appears on the tasting menu. At lunch, you can order it à-la-carte and pair it with their Sancerre by the glass.
Chef Nicolas Boutin earned his first Michelin star in the 2025 guide after opening in 2023. The Landmark garden dining room creates an escape from surrounding offices. Modern French with classical foundations. À-la-carte lunch available without committing to full tasting menu. Garden seating highly requested.
Unlike Amber, you can eat here without doing a full tasting menu. Lunch €-course for HKD 598, dinner 6-course for HKD 1,188, or order items individually from the menu.
Request garden seating during booking - it's a rare outdoor dining space in the Landmark with views of greenery. Makes the meal feel less corporate.
Just earned its first Michelin star in 2025. Chef Nicolas Boutin has been building this kitchen since mid-2023. It's the new guard French cooking in Hong Kong.
Come for lunch if you want Michelin-star cooking without committing HKD 4,500 per person. Three-course lunch at HKD 598 includes access to the same kitchen that earns the star.
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