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With the results now in for&nbsp;Asia&#8217;s 50 Best Restaurants Awards 2018&nbsp;sponsored by S.Pellegrino and Acqua Panna, it seems as though Bangkok-based Gaggan – “a progressive Indian restaurant” – surprised pretty much no-one by taking the top prize for the fourth time in a row. Closer to home, though, competition was a little more intense, with nine eateries jostling to take the Hong Kong Top Nosh Slot…
Number nine on the Hong Kong list (number 46 overall) was Caprice, the Four Seasons’ contemporary French restaurant. Headed by Chef Guillaume Galliot, it beguiled judges with its selection of bold French dishes, including beef-oyster tartare and caviar, crab laksa with confit egg, leeks, coriander, hazelnut and sudachi lime, and roasted pigeon with confit legs, beetroot and port wine sauce. Its award-winning desserts were also acknowledged as enhancing the French experience, with the restaurant’s very own Nicolas Lambert hailed as 2018’s Best Pastry Chef in Asia. (<a href="//www.gafencushop.com/nicolas-lambert-asias-best-pastry-chef/">Read full interview with Chef Nicolas here</a>.)
Standout dish: Beef-oyster tartare and caviar
<figure id="attachment_35489" aria-describedby="caption-attachment-35489" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="wp-image-35489 size-full" src="//www.gafencushop.com/wp-content/uploads/2018/04/700x466-Flower-Crab-from-Ronin_opt.jpg" alt="" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2018/04/700x466-Flower-Crab-from-Ronin_opt.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2018/04/700x466-Flower-Crab-from-Ronin_opt-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/04/700x466-Flower-Crab-from-Ronin_opt-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2018/04/700x466-Flower-Crab-from-Ronin_opt-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/04/700x466-Flower-Crab-from-Ronin_opt-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2018/04/700x466-Flower-Crab-from-Ronin_opt-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2018/04/700x466-Flower-Crab-from-Ronin_opt-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-35489" class="wp-caption-text">Flower Crab from Ronin</figcaption></figure>
Ronin, number eight in Hong Kong (number 41 overall), won due to its informal Japanese pub-style appeal, thanks to its twin specialties of seafood and Japanese whiskey. Chef Matt Abergel was particularly commended for a number of his standout dishes, most notably crab shells with crab meat, mitsuba (wild parsley) and iwashi sardine and clams with kimchi, kabu and sake. The drinks selection also won plaudits for its choice of more than 100 Japanese whiskies, not to mention umeshu, shochu and sake.
Standout dish: Flower crab, Hokkaido uni, mitsuba
Belon, led by Chef Daniel Calvert, takes the Hong Kong seven (40) slot. Describing itself as a “dynamic neo-Parisian bistro with an eye on the classics”, Belon impressed with its fusion of local Hong Kong bistro-style French cooking techniques. From an entrée of pork and pistachio terrine with Dijon mustard to a main course of pigeon pithivier with fig and amaretto, the chef sums up the experience as “inherently excellent”. Thankfully, the judges agreed.
Standout dish: Pigeon pithivier with fig and amaretto
Neighborhood, the Hong Kong number six (32), made its debut on the list this year, thanks to its widely-praised French-Italian fare. A new offering from David Lai, that serial restaurateur, Neighborhood is blatantly minimimalist, with the food apparently left to do all the talking. Thankfully its unique combination of flavours, at once delicious and down-to-earth, clearly spoke to the judges. To keep things interesting, Lai is continually changing the menu, with recent highlights including wild boar garganelli, bone marrow and kale risotto, and bouchot mussels in green curry.
Standout dish: Local chicken rice, aged yellow wine sauce
<figure id="attachment_35492" aria-describedby="caption-attachment-35492" style="width: 466px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="wp-image-35492 size-full" src="//www.gafencushop.com/wp-content/uploads/2018/04/466x700-Baked-abalone-puff-from-Lung-King-Heen_opt.jpg" alt="" width="466" height="700" srcset="https://www.gafencushop.com/wp-content/uploads/2018/04/466x700-Baked-abalone-puff-from-Lung-King-Heen_opt.jpg 466w, https://www.gafencushop.com/wp-content/uploads/2018/04/466x700-Baked-abalone-puff-from-Lung-King-Heen_opt-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/04/466x700-Baked-abalone-puff-from-Lung-King-Heen_opt-186x280.jpg 186w, https://www.gafencushop.com/wp-content/uploads/2018/04/466x700-Baked-abalone-puff-from-Lung-King-Heen_opt-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/04/466x700-Baked-abalone-puff-from-Lung-King-Heen_opt-400x601.jpg 400w" sizes="(max-width: 466px) 100vw, 466px" /><figcaption id="caption-attachment-35492" class="wp-caption-text">Baked abalone puff from Lung King Heen</figcaption></figure>
It came as a bit of a shock to the Four Season’s team that its authentic Canto restaurant, Lung King Heen, dropped five places to number 24 overall this year. It can take some comfort, however, from the fact that it is rated as the fifth best place to eat in Hong Kong. This, of course, is largely down to the sterling work of Chef Chan Yan-tak, who continues to provide the very finest Cantonese cuisine, including barbecued suckling pig, braised goose webs with Chinese mushrooms in casserole and crispy scallops with fresh pea.
Standout dishes: Baked whole abalone puff with diced chicken
While Lung King Heen fell this year, another Hong Kong Cantonese restaurant, The Chairman, impressed by rising 25 places to take the number 22 spot overall (number four in Hong Kong). Clearly more than pleased with the restaurant’s performance, owner Danny Yip said: “We didn’t expect anything – we were actually surprised we were on the list again.”
Standout dish: Steamed flowery crab with aged Chinese wine and rice noodles
Ta Vie was another noshery clearly on the up, surging from no. 33 last year, to no. 16 this year, while also being voted into the Hong Kong Top Three. With a name that means ‘your life’ in French and ‘journey’ in Japanese, it’s an apt epithet for an establishment that blends the very best from two countries that, between them, epitomise the finest European and Asian culinary traditions, all under the skillful supervision of Chef Hideaki Sato. Particularly commended here are the homemade pasta with fresh Aonori seaweed sauce and uni and the sweet-corn puffed mousse with shrimp and shrimp jelly.
Standout dish: Civet braised abalone with abalone shell
<figure id="attachment_35494" aria-describedby="caption-attachment-35494" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="wp-image-35494 size-full" src="//www.gafencushop.com/wp-content/uploads/2018/04/700x466-Baby-lamb-from-Aveyron_opt.jpg" alt="" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2018/04/700x466-Baby-lamb-from-Aveyron_opt.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2018/04/700x466-Baby-lamb-from-Aveyron_opt-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/04/700x466-Baby-lamb-from-Aveyron_opt-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2018/04/700x466-Baby-lamb-from-Aveyron_opt-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/04/700x466-Baby-lamb-from-Aveyron_opt-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2018/04/700x466-Baby-lamb-from-Aveyron_opt-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2018/04/700x466-Baby-lamb-from-Aveyron_opt-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-35494" class="wp-caption-text">Baby lamb from Aveyron</figcaption></figure>
Nobody expects anything but the very best from award-winning chef Umberto Bombana, a man rightly hailed as the King of White Truffles, so it was something of a surprise that his critically-acclaimed three-Michelin star establishment 8½ Otto e Mezzo Bombana dropped from fourth place overall last year to 13th this year (number two in Hong Kong). It has rightly won plaudits for a tasting menu that starts with confit abalone carpaccio, continues with black truffle risotto, blue lobster and baby lamb, before concluding with limoncello soufflé, grand cru chocolate five styles or marinated wild strawberries.
<figure id="attachment_35496" aria-describedby="caption-attachment-35496" style="width: 466px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="wp-image-35496 size-full" src="//www.gafencushop.com/wp-content/uploads/2018/04/466x700Miyazaki-Wagyu-beef-strip-loin-from-Amber_opt.jpg" alt="" width="466" height="700" srcset="https://www.gafencushop.com/wp-content/uploads/2018/04/466x700Miyazaki-Wagyu-beef-strip-loin-from-Amber_opt.jpg 466w, https://www.gafencushop.com/wp-content/uploads/2018/04/466x700Miyazaki-Wagyu-beef-strip-loin-from-Amber_opt-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/04/466x700Miyazaki-Wagyu-beef-strip-loin-from-Amber_opt-186x280.jpg 186w, https://www.gafencushop.com/wp-content/uploads/2018/04/466x700Miyazaki-Wagyu-beef-strip-loin-from-Amber_opt-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/04/466x700Miyazaki-Wagyu-beef-strip-loin-from-Amber_opt-400x601.jpg 400w" sizes="(max-width: 466px) 100vw, 466px" /><figcaption id="caption-attachment-35496" class="wp-caption-text">Miyazaki Wagyu beef strip loin from Amber</figcaption></figure>
Standout dish: Baby lamb from Aveyron, aromatic herbs, black olive, barley and vegetables
While Amber, The Landmark, Mandarin Oriental’s French restaurant, dropped four places this year, down to seventh on the list overall, it is still the most highly-ranked Hong Kong eatery, as well as – for a stunning eighth consecutive year – the best restaurant in China. Revealing the secret of its success, chef-director Richard Ekkebus said: “We are a genuinely collective force, with our best days still ahead of us.” In another claim to fame, Amber’s signature dish – Miyazaki Wagyu beef strip loin with dulse and red cabbage slaw with oxalis, horseradish and pepper berry emulsion – is often cited as the most Instagrammed dish in Hong Kong.
Standout dish: Miyazaki Wagyu beef strip loin
&nbsp;
Text: Suchetana Mukhopadhyay 
Image Courtesy: Asia&#8217;s 50 Best Restaurants Awards 2018 sponsored by S.Pellegrino and Acqua Panna, Four Seasons Hong Kong

Among Asia’s 50 Best Restaurants 2018, nine eateries from Hong Kong stood out

With French cuisine continuing to dominate the culinary scene in the 852, check out our guide to the&nbsp;top 5 French restaurants in Hong Kong.&nbsp;
<img decoding="async" loading="lazy" class="aligncenter wp-image-34392 size-full" src="//www.gafencushop.com/wp-content/uploads/2018/03/700x466-Capricefood_opt.jpg" alt="Top 5 French restaurants in Hong Kong" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-Capricefood_opt.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-Capricefood_opt-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-Capricefood_opt-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-Capricefood_opt-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-Capricefood_opt-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-Capricefood_opt-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-Capricefood_opt-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
<a href="http://www.amberhongkong.com">Amber&nbsp;</a>
Internationally acclaimed as one of the world’s best restaurants and with two Michelin stars, Amber has secured its status under the culinary directorship of Dutch chef Richard Ekkebus. Renowned for his contemporary twist on <a href="//www.gafencushop.com/vea/" target="_blank" rel="noopener">French</a> cuisine, Ekkebus takes inspiration from his childhood on the Dutch seaside placing an emphasis on seafood from around the world. Receiving a daily shipment of fresh fish straight from the markets in Japan and France, Ekkebus and his team have developed a menu ranging from a power lunch to multi-course banquets and an ever-evolving nine-course degustation menu; all of which change every three months to accommodate the seasons. While the breathtaking chandelier centerpiece and warm natural hues create an elegant ambience, the masterful menu will be the focus of an incredible dining experience.
<a href="http://www.amberhongkong.com">Amber</a>, 7/F The Landmark Oriental, The Landmark, 15 Queen’s Road Central, Central, (852) 2132 0066, lmhkg-amber@mohg.com&nbsp;
<img decoding="async" loading="lazy" class="aligncenter wp-image-34370 size-full" src="//www.gafencushop.com/wp-content/uploads/2018/03/700x466-Amber_opt.jpg" alt="French restaurants " width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-Amber_opt.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-Amber_opt-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-Amber_opt-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-Amber_opt-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-Amber_opt-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-Amber_opt-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-Amber_opt-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
<a href="http://hongkong.peninsula.com/en/fine-dining/gaddis-french-restaurant">Gaddi’s</a>
Opening in 1953, Gaddi was the first restaurant in the East to offer remarkable European cuisine. Since then, it has fiercely guarded its mark as Hong Kong’s original French fine-dining establishment. Led by culinary maestro Xavier Boyer, Boyer brings his self-described “modern-classic” culinary style to Gaddi’s with a less-is-more approach, allowing curated flavours to take the focus in each dish. Following an illustrious Michelin-starred career, Boyer has helmed some of the world’s most renowned gastronomic capitals. The Chef’s recommendations include lobster in jelly with marjoram heirloom tomatoes and pan-seared Brittany langoustines with lemongrass and crab dumplings. Quite naturally, the mouth-watering menu has us reaching for the telephone… “Reservations please!”
<a href="http://hongkong.peninsula.com/en/fine-dining/gaddis-french-restaurant">Gaddi’s</a>, 1/F The Peninsula Hong Kong, Salisbury Road, Kowloon, (852) 2696 6763 diningphk@peninsula.com
&nbsp;<img decoding="async" loading="lazy" class="aligncenter wp-image-34371 size-full" src="//www.gafencushop.com/wp-content/uploads/2018/03/700x466-Gaddis_opt.jpg" alt="French restaurants_Gaddi's" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-Gaddis_opt.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-Gaddis_opt-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-Gaddis_opt-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-Gaddis_opt-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-Gaddis_opt-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-Gaddis_opt-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-Gaddis_opt-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
<a href="http://www.fourseasons.com/hongkong/dining/restaurants/caprice/">Caprice</a>
Located in The Four Seasons Hong Kong, this two Michelin-starred French restaurant brings a taste of France to the heart of Hong Kong. The Kitchen team helmed by Guillaume Galliot creates innovative dishes that are light and refreshing yet rich in taste and flavour. Sit back and relax as you watch the chefs at work in the open kitchen. Showcasing a menu made from produce flown in daily from France, Caprice also offers an extensive selection of wines from the Bordeaux and Burgundy regions, along with a cellar full of artisanal French cheeses. For a pre- or post-dinner tipple, the sophisticated adjoining bar and lounge area is the ideal spot. Now the only thing left to do is to take a sneak peak at the menu. Go on, you know want to!
<a href="http://www.fourseasons.com/hongkong/dining/restaurants/caprice/">Caprice</a>, 6/F Four Seasons Hotel Hong Kong, 8 Finance St, Central, (852) 3196 8860
<img decoding="async" loading="lazy" class="aligncenter wp-image-34372 size-full" src="//www.gafencushop.com/wp-content/uploads/2018/03/700x466-CAPRICE_opt.jpg" alt="French restaurants_Caprice" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-CAPRICE_opt.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-CAPRICE_opt-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-CAPRICE_opt-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-CAPRICE_opt-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-CAPRICE_opt-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-CAPRICE_opt-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-CAPRICE_opt-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
Pierre&nbsp;
Situated on the 25th floor at The Mandarin Oriental, Pierre offers diners outstanding modern French cuisine in a stunning environment. Led by Pierre Gagnaire’s protégée Jacky Tauvry, Pierre continues to bring guests contrasting flavours, use of seasonal ingredients and innovative dishes to this popular French restaurant. Although described as ‘modern French’, Gagnaire’s traditional style is deeply rooted in traditional French cooking which results in dishes that are both easy to understand and unpretentious. With an extensive experience working alongside Pierre Gagnaire and inspired by his love of the arts, Chef Jacky has learn to funnel Gagnaire’s artistic design. Featuring extraordinary menus and stunning views over Victoria Harbour, Pierre is definitely one to add to your restaurant bucket list!
<a href="https://www.mandarinoriental.com/hong-kong/victoria-harbour/fine-dining/restaurants/french-cuisine/pierre/menu">Pierre</a>, 25/F Mandarin Oriental Hong Kong, 5 Connaught Rd Central, Central, (852) 2825 4001
<img decoding="async" loading="lazy" class="aligncenter wp-image-34373 size-full" src="//www.gafencushop.com/wp-content/uploads/2018/03/700x466-Pierre_opt.jpg" alt="French restaurants_Pierre" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-Pierre_opt.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-Pierre_opt-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-Pierre_opt-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-Pierre_opt-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-Pierre_opt-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-Pierre_opt-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-Pierre_opt-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
<a href="http://www.robuchon.hk">L&#8217;Atelier de Joel Robuchon</a>
For those searching for that extra sparkle, three Michelin-starred restaurant L&#8217;Atelier de Joël Robuchon will not fail to disappoint. The contemporary design features lush red velvet seating complemented by dark wood furniture. A circular bar envelopes an open kitchen allowing guests to witness all stages of cooking, from food preparation to the plating of dishes. L’Atelier takes a different approach by offering diners a variety of great French classics in innovative tapas-style portions. Helmed by David Alves, diners can order à la carte, or choose from several set menus, including one for vegetarians. As the only French restaurant in Hong Kong to hold three Michelin-stars since 2014, L’Atelier really is one-of-a-kind!
<a href="http://www.robuchon.hk">L&#8217;Atelier de Joël Robuchon</a>, Shop 401, 4/F Landmark Atrium, 15 Queen&#8217;s Road Central, Central, (852) 2166 9000
<img decoding="async" loading="lazy" class="aligncenter wp-image-34374 size-full" src="//www.gafencushop.com/wp-content/uploads/2018/03/700x466-ROBUCHON_opt.jpg" alt="French restaurants_L'Atelier de Joel Robuchon" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-ROBUCHON_opt.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-ROBUCHON_opt-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-ROBUCHON_opt-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-ROBUCHON_opt-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-ROBUCHON_opt-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-ROBUCHON_opt-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466-ROBUCHON_opt-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
Have you ever wondered what it would be like if two of Hong Kong&#8217;s premier cuisines came together as one? Check out our review of&nbsp;<a href="//www.gafencushop.com/vea/" target="_blank" rel="noopener">VEA Restaurant and Lounge</a>, offering a contemporary take on fine French-Cantonese dining.&nbsp;
&nbsp;
Photo Credits:
Amber at The Landmark Mandarin Oriental, Facebook
Pierre at Mandarin Oriental Hong Kong, Facebook
L&#8217;Atelier de Joël Robuchon Hong Kong, Facebook&nbsp;
The Peninsula Hong Kong, Facebook

Top 5 French restaurants in Hong Kong

<div style="width: 640px;" class="wp-video">
<video class="wp-video-shortcode" id="video-33991-1" width="640" height="360" autoplay="1" preload="metadata" controls="controls"><source type="video/mp4" src="https://www.igafencu.com/video/1803/tasteofhk.mp4?_=1" /><a href="https://www.igafencu.com/video/1803/tasteofhk.mp4">https://www.igafencu.com/video/1803/tasteofhk.mp4</a></video></div>

Taste of Hong Kong – one of Hong Kong’s most-awaited epicurean extravaganza – is going to be in town next week and we’re already drooling with anticipation.
Running into its third year, Hong Kong’s leading gourmet festival will feature around 60 special dishes from over 20 restaurants (both homegrown and international) over a four-day culinary excess from 22 to 25 March.
If you are wondering what’s cooking, Gafencu’s here to give you a sneak peak into five restaurants – some veterans at Taste of Hong Kong, others new entries this year – and some of the dishes that they’ll showcase exclusively at the event.&nbsp;
We’ve carefully handpicked a heady mix – from Michelin-star <a href="//www.gafencushop.com/nicholas-lambert-french-cream/">Caprice</a> and back-by-popular-demand <a href="//www.gafencushop.com/zuma-sake-autumn/">Zuma </a>to desserts-only Poem Patisserie – to keep you covered, no matter what your cravings!&nbsp;&nbsp;
Central Harbourfront Event Space, 9 Lung Wo Road, Central 
Tickets at: <a href="http://www.ticketflap.com/tastehongkong2018">www.ticketflap.com/tastehongkong2018</a>

Taste of Hong Kong: Gafencu’s top 5 restaurants from the 4-day culinary fest

<img decoding="async" loading="lazy" class="alignnone wp-image-27609" src="//www.gafencushop.com/wp-content/uploads/2017/10/Untitled-design-2-e1507602574823-498x280.jpg" alt="" width="601" height="338">
A masterclass on French cream sounds like a dream-come-true for any dessert lover! It’s double the treat when Nicolas Lambert, Head Pastry Chef of Four Season HK’s Caprice restaurant, himself conducts the masterclass. We had a word with the celebrated French chef about why he prefers French cream, and how it plays an integral role in his sugary masterpieces.
What separates French cream from other creams that you can find?
I’ve now travelled and worked all over the world. I’ve tasted creams from Australia, New Zealand and many other places. After 15 years of experience, you develop a palate for this. Just as nothing compares to Swiss chocolates, there is no comparison for French creams.
<img decoding="async" loading="lazy" class="alignnone wp-image-27607" src="//www.gafencushop.com/wp-content/uploads/2017/10/Untitled-design-e1507602648490-498x280.jpg" alt="" width="601" height="338">
Why do you exclusively use French cream in your pastries?
First of all, Caprice is a French restaurant, so I want to provide the most authentic flavours of France in my pastries.
Secondly, I prefer to have maximum flexibility to create the best possible desserts. I’ve found that in French creams I get the smoothest texture and a stable structure that holds for a long time. It’s ideal for my recipes and my experiments.
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How do you get your hands on the best French creams?
Almost 99% of Caprice’s ingredients are shipped directly from France, and cream is no different. We import our cream directly from the best sources in France so we can guarantee that it’s the best-quality product.
In Hong Kong, you can find some good-quality cream at international grocery stores like Great, C!ty’super or 3hreesixty.
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Can you recommend an easy cream-based recipe that our readers can make at home?
I’d recommend the banoffee pie. You cut fresh bananas and line them in a biscuit-and-butter base, then drizzle liberally with caramel. For the finishing touch, whip some French cream with a little bit of sugar and orange blossom and add it to the top of your cake. It’s quick, simple and delicious.
Lastly, what’s your personal favourite cream dessert?
My favourite dessert is the Paris-Brest. It’s a very simple dessert made from puff pastry and filled with hazelnut praline and hazelnut-flavoured cream. The ingredients are simple, but the combination is absolutely divine!
Thank you.
Text: Tenzing Thondup

Tag: caprice

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Tag: caprice

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Creamy delight: Nicholas Lambert on why French cream is the best