Premium filtered water service. Available throughout the meal.
Tips from diners
Water is refreshed continuously during your meal. High-quality preparation is part of the overall experience.
Carefully curated wines paired with each course. Selected to highlight the flavors in each dish.
Tips from diners
The wine pairing adds significant value if you like wine. The sommelier pairs thoughtfully rather than just using expensive bottles.
Final course of the tasting menu. Usually involves local flavors and playful presentations.
Tips from diners
Chef Toutain has fun with desserts. They often surprise and delight. Photography-worthy presentation.
Chef David Toutain's 8-course nature-inspired tasting menu. Showcases seasonal ingredients from local farms and sustainable sources.
Tips from diners
This is the only way to experience Feuille. Tasting menu only—no a la carte. Expect creative techniques and refined plating.
Part of the tasting menu rotation. Changes based on what's available from local suppliers.
Tips from diners
Feuille has a green Michelin star for sustainability. They work directly with farmers, so vegetables are ultra-fresh and in-season.
Chef David Toutain founded Feuille after leaving his Michelin-starred Paris restaurant, making nature and sustainability core philosophy. Lunch seatings: 12–1:30pm; dinner: 6–8:30pm. Tasting menu only; no a la carte. On 5th floor of The Wellington with views overlooking Wellington Street.
Chef David Toutain founded Feuille in Hong Kong after leaving his Michelin-starred restaurant in Paris. Nature and sustainability are core.
One Michelin star with green star for sustainability efforts. Tasting menu only; no a la carte options.
Lunch seatings: 12-1:30pm. Dinner seatings: 6-8:30pm. Last order is 30-60 minutes before closing. Book well ahead.
Located on 5th floor with views of Wellington Street. Modern minimalist decor that doesn't compete with the food.
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