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<figure class="wp-block-video"><video autoplay controls src="https://www.igafencu.com/video/2309/2309_GMHK_Belon.mp4"></video></figure>



<p>There are grand French fine dining rooms, and then there is Belon. The path it has travelled has taken many detours. When the restaurant opened, its goal was to be a French bistro, not a Michelin starred establishment, however, it quickly developed a following.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/09/BELON_ChefdeCuisineJacobZuidervliet-717x1024.jpg" alt="" class="wp-image-77348" width="538" height="768" srcset="https://www.gafencushop.com/wp-content/uploads/2023/09/BELON_ChefdeCuisineJacobZuidervliet-717x1024.jpg 717w, https://www.gafencushop.com/wp-content/uploads/2023/09/BELON_ChefdeCuisineJacobZuidervliet-196x280.jpg 196w, https://www.gafencushop.com/wp-content/uploads/2023/09/BELON_ChefdeCuisineJacobZuidervliet-768x1097.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/09/BELON_ChefdeCuisineJacobZuidervliet-1075x1536.jpg 1075w, https://www.gafencushop.com/wp-content/uploads/2023/09/BELON_ChefdeCuisineJacobZuidervliet-1434x2048.jpg 1434w, https://www.gafencushop.com/wp-content/uploads/2023/09/BELON_ChefdeCuisineJacobZuidervliet-200x286.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/09/BELON_ChefdeCuisineJacobZuidervliet-800x1143.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2023/09/BELON_ChefdeCuisineJacobZuidervliet-scaled.jpg 1792w" sizes="(max-width: 538px) 100vw, 538px" /></figure></div>


<p>Cut to 2020, Chef de Cuisine Jacob Zuidervliet and the rest of the gastronomic geniuses behind Belon’s highly praised reputation extended the rustic luxe interior design, the ingredient provenance, and the preparation-focused dishes that have graced the pages of many publications and social media to a dining destination accessed via Elgin Street in SoHo.</p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1024" height="681" src="https://www.gafencushop.com/wp-content/uploads/2023/09/BELON_Interiors_02-1024x681.jpg" alt="" class="wp-image-77349" srcset="https://www.gafencushop.com/wp-content/uploads/2023/09/BELON_Interiors_02-1024x681.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/09/BELON_Interiors_02-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2023/09/BELON_Interiors_02-768x511.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/09/BELON_Interiors_02-1536x1022.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/09/BELON_Interiors_02-2048x1363.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/09/BELON_Interiors_02-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/09/BELON_Interiors_02-800x532.jpg 800w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure>



<p>Given the hip neighbourhood locale, Belon still exudes a surprisingly exuberating fine-dining aesthetic with plaster artwork revealing a history of the fleur-de-lis motif. At the same time, it pegs itself as a homey, unhurried restaurant with an easygoing vibe – courtesy of the ’90s and early noughties hip-hop music in the background – that hides the greater ambitions of the chefs.</p>



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<p>“I like to think that we are introducing guests to something they would expect in the grand restaurants of France, both in terms of culinary execution and service in our intimate SoHo dining room,” says Chef Jacob, “We are focused on building a restaurant experience where there is no sleight of hand or showmanship; it is about providing solid, friendly service and food that is prepared with excellence and presented in a way that is sincere to its origin.”</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/09/DUNGENESS-CRAB-WITH-WHITE-ASPARAGUS-AND-CAVIAR_05-1024x683.jpg" alt="" class="wp-image-77351" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2023/09/DUNGENESS-CRAB-WITH-WHITE-ASPARAGUS-AND-CAVIAR_05-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/09/DUNGENESS-CRAB-WITH-WHITE-ASPARAGUS-AND-CAVIAR_05-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2023/09/DUNGENESS-CRAB-WITH-WHITE-ASPARAGUS-AND-CAVIAR_05-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/09/DUNGENESS-CRAB-WITH-WHITE-ASPARAGUS-AND-CAVIAR_05-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/09/DUNGENESS-CRAB-WITH-WHITE-ASPARAGUS-AND-CAVIAR_05-2048x1365.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/09/DUNGENESS-CRAB-WITH-WHITE-ASPARAGUS-AND-CAVIAR_05-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/09/DUNGENESS-CRAB-WITH-WHITE-ASPARAGUS-AND-CAVIAR_05-800x533.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption"><em>Dungeness Crab with White Asparagus and Caviar</em></figcaption></figure></div>


<p>With month-on-month menu updates, the cascading a la carte supports this endless dedication, smoothly flowing from apéro or predinner, to a tasting menu and latenight drinks while featuring distinctive and modern French staples. </p>



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<p>The team stretches the limits of a tiny kitchen, working the wood-fired oven over time. Precision is the driving force to their efficiency and everything must be timed so that the heat levels can quickly adjust. </p>



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<p>A case in point is Cervelas en Brioche, smooth pork sausage cooked inside brioche dough, the chef’s personal favourite from his vast list of creations. The commitment to quality, though, starts long before anything is fired up. “It is a deceptively simple dish when it is served, but the amount of time, practice and technique that goes into preparing it is staggering. It is an excellent representation of our style of food, simple-looking but complex in flavour and technique.”</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/09/CERVELAS-EN-BRIOCHE-WITH-TRUFFLE-GASTRIQUE_03-1024x681.jpg" alt="" class="wp-image-77350" width="768" height="511" srcset="https://www.gafencushop.com/wp-content/uploads/2023/09/CERVELAS-EN-BRIOCHE-WITH-TRUFFLE-GASTRIQUE_03-1024x681.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/09/CERVELAS-EN-BRIOCHE-WITH-TRUFFLE-GASTRIQUE_03-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2023/09/CERVELAS-EN-BRIOCHE-WITH-TRUFFLE-GASTRIQUE_03-768x511.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/09/CERVELAS-EN-BRIOCHE-WITH-TRUFFLE-GASTRIQUE_03-1536x1022.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/09/CERVELAS-EN-BRIOCHE-WITH-TRUFFLE-GASTRIQUE_03-2048x1362.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/09/CERVELAS-EN-BRIOCHE-WITH-TRUFFLE-GASTRIQUE_03-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/09/CERVELAS-EN-BRIOCHE-WITH-TRUFFLE-GASTRIQUE_03-800x532.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption"><em>Cervelas en Brioche</em></figcaption></figure></div>


<p>Though French, Belon brings inventive Asian touches to a playful menu. On our visit, we begin with the unabashedly French starters of <strong>Smoked Saba (mackerel) with Shishito Pepper and Yellow Courgette</strong>; <strong>Dungeness Crab with White Asparagus and Caviar</strong>; and <strong>Canadian Spot Prawn with Ravioli and Champagne Sauce</strong>.</p>



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<p>A medley of mains comes right after: the bistro inspired <strong>Kinmedai with Cassoulet and Lardo di Colonnata</strong>; <strong>Hokkaido Scallop with Morel Farci and Sauce Hollandaise</strong>; and <strong>Quercy Lamb Saddle with Walnut and Swiss Chard</strong>. </p>



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<p>These are the temptations that will make first-timers and regulars return for more. However, the true highlights of Belon’s taste test come in the form of <strong>Whole Roasted Chicken with Petits Pois à la Française</strong>; and <strong>Miyazaki Wagyu Striploin with Pomme Aumônière and Sauce Barigoule</strong>.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/09/Wagyu-Beef-with-Chorizo-and-Polenta_02-1024x683.jpg" alt="" class="wp-image-77357" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2023/09/Wagyu-Beef-with-Chorizo-and-Polenta_02-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/09/Wagyu-Beef-with-Chorizo-and-Polenta_02-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2023/09/Wagyu-Beef-with-Chorizo-and-Polenta_02-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/09/Wagyu-Beef-with-Chorizo-and-Polenta_02-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/09/Wagyu-Beef-with-Chorizo-and-Polenta_02-2048x1365.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/09/Wagyu-Beef-with-Chorizo-and-Polenta_02-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/09/Wagyu-Beef-with-Chorizo-and-Polenta_02-800x533.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption"><em>Miyazaki Wagyu Striploin with Pomme Aumônière and Sauce Barigoule</em></figcaption></figure></div>


<p>We close with an assortment of decadent desserts such as <strong>Gâteau Basque with Sherry and Foie Gras</strong>; <strong>Rhum Baba with Mango</strong>; <strong>Honey and Passion Fruit Millefeuille</strong>; and <strong>Black Truffle Gâteau Marjolaine</strong>. A portfolio of wines and other tipples complete the culinary escapade.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/09/GATEAU-BASQUE-WITH-MIKAN-AND-FOIE-GRAS_01-1024x683.jpg" alt="" class="wp-image-77352" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2023/09/GATEAU-BASQUE-WITH-MIKAN-AND-FOIE-GRAS_01-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/09/GATEAU-BASQUE-WITH-MIKAN-AND-FOIE-GRAS_01-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2023/09/GATEAU-BASQUE-WITH-MIKAN-AND-FOIE-GRAS_01-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/09/GATEAU-BASQUE-WITH-MIKAN-AND-FOIE-GRAS_01-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/09/GATEAU-BASQUE-WITH-MIKAN-AND-FOIE-GRAS_01-2048x1365.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/09/GATEAU-BASQUE-WITH-MIKAN-AND-FOIE-GRAS_01-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/09/GATEAU-BASQUE-WITH-MIKAN-AND-FOIE-GRAS_01-800x533.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption"><em>Gâteau Basque with Sherry and Foie Gras</em></figcaption></figure></div>


<p>A faultless dinner recommendation, Belon is infused with a deep indigo hue and understated floral arrangements, while hints of underwater geometries of fish scales, coral and sponges recall found pieces from an abandoned shipwreck that serve as inspiration for its name and the dishes. More than good food and beyond a gateway to French cuisine, this restaurant proves that it is possible to give the level of attention palates deserve.</p>



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<p><strong>Belon</strong>, 1/F, 1-5 Elgin Street, SoHo, Central, Hong Kong. Tel: +852 2152 2872</p>



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<p><em>Text: Joseff Musa Photos: Belon Video: Jack Fontanilla</em></p>


Bleu De France: Belon shifts the epicentre of Hong Kong’s French food a little closer to the 10th arrondissement


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<p>You might not find the go-to Pad Thai on the menu at Niras, but you will be rewarded with the finest seafood, meat and seasonal vegetables enlivened by Thai herbs, spices, paste and sauces. This is inventive modern Thai gastronomy. and while the ingredients are all locally sourced, the core essence comes from the heart of Thai cooking.</p>


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<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="500" height="750" src="https://www.gafencushop.com/wp-content/uploads/2023/08/New_Chef-Ton_2_p.jpg" alt="" class="wp-image-77023" srcset="https://www.gafencushop.com/wp-content/uploads/2023/08/New_Chef-Ton_2_p.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2023/08/New_Chef-Ton_2_p-187x280.jpg 187w, https://www.gafencushop.com/wp-content/uploads/2023/08/New_Chef-Ton_2_p-200x300.jpg 200w" sizes="(max-width: 500px) 100vw, 500px" /></figure></div>


<p>Niras is Thai for poetry that celebrates travel, adventure and romance; fittingly enough as this is the first time Thai culinary pioneer Thitid ‘Ton’ Tassanakajohn and his team have left their native land. Chef Ton is the creative culinary mastermind behind Le Du and Nusara in Bangkok, which secured first and third spots respectively in Asia’s 50 Best Restaurants 2023 rankings to reiterate his status as one of the most successful chefs in the region. After earning a degree in Economics and working in the banking industry for a short period of time, Chef Ton swapped his corporate suit and tie for his chef apron and uniform. And the rest, as they say, is history.</p>


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<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="768" height="497" src="https://www.gafencushop.com/wp-content/uploads/2023/08/NIRAS_INTERIOR_030_web_p.jpg" alt="" class="wp-image-77026" srcset="https://www.gafencushop.com/wp-content/uploads/2023/08/NIRAS_INTERIOR_030_web_p.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/08/NIRAS_INTERIOR_030_web_p-433x280.jpg 433w, https://www.gafencushop.com/wp-content/uploads/2023/08/NIRAS_INTERIOR_030_web_p-200x129.jpg 200w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Now, by bringing his renowned modern and inventive cooking to Hong Kong, he aims to redefine Thai cuisine from fiery street food to refined, powerful and layered expressions of beloved flavours.</p>



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<p>“While I must admit that Hong Kong has one of the best culinary offerings amongst the top cities in the world, it is missing a Thai fine-dining element,” says Chef Ton. “I want to fill that gap because I believe what we do here at Niras is a good introduction to what Thai food in an upscaled style is all about.”</p>


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<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="768" height="557" src="https://www.gafencushop.com/wp-content/uploads/2023/08/Oyster-Thai-Sichuan-Pepper-Northern-Spice_2_p.jpg" alt="" class="wp-image-77028" srcset="https://www.gafencushop.com/wp-content/uploads/2023/08/Oyster-Thai-Sichuan-Pepper-Northern-Spice_2_p.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/08/Oyster-Thai-Sichuan-Pepper-Northern-Spice_2_p-386x280.jpg 386w, https://www.gafencushop.com/wp-content/uploads/2023/08/Oyster-Thai-Sichuan-Pepper-Northern-Spice_2_p-200x145.jpg 200w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Green and glass are the key interior statements of a chic yet relaxed restaurant where white tablecloths are eschewed in favour of sleek marble and granite tables. Witty framed artworks, created in collaboration with an artist from northern Thailand, also balance the refinement of Chef Ton’s culinary delights – one depicts a drunken Mickey Mouse in the shape of the Michelin mascot; another is a figure inspired by The Simpsons, Baht Sin Son.</p>


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<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="768" height="512" src="https://www.gafencushop.com/wp-content/uploads/2023/08/NIRAS_INTERIOR_010_web_p.jpg" alt="" class="wp-image-77025" srcset="https://www.gafencushop.com/wp-content/uploads/2023/08/NIRAS_INTERIOR_010_web_p.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/08/NIRAS_INTERIOR_010_web_p-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2023/08/NIRAS_INTERIOR_010_web_p-200x133.jpg 200w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>A large oval bar is the focal point upon entering Niras. Given that Chef Ton is also a certified sommelier, wine pairings and beverages play a significant role in the dining experience. Whenever he is in town, the acclaimed chef is also the face of his own restaurant – often spotted serving food and talking to guests.</p>


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<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="500" height="676" src="https://www.gafencushop.com/wp-content/uploads/2023/08/Duck-Potato-Massaman-Curry_2_p.jpg" alt="" class="wp-image-77020" srcset="https://www.gafencushop.com/wp-content/uploads/2023/08/Duck-Potato-Massaman-Curry_2_p.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2023/08/Duck-Potato-Massaman-Curry_2_p-207x280.jpg 207w, https://www.gafencushop.com/wp-content/uploads/2023/08/Duck-Potato-Massaman-Curry_2_p-200x270.jpg 200w" sizes="(max-width: 500px) 100vw, 500px" /></figure></div>


<p>The tasting menu is a plated set of four or six courses. At one moment, you are being served <strong>River Prawn with Rice and Tom Yum</strong> and <strong>Duck with Potato in Massaman Curry</strong>, and the next, a fresh, palate-cleansing presentation of <strong>Beetroot Sorbet with Tiger Prawn</strong> <strong>alongside different types of seaweed</strong>.</p>


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<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="768" height="575" src="https://www.gafencushop.com/wp-content/uploads/2023/08/Petit-Four_2_p_clip.jpg" alt="" class="wp-image-77029" srcset="https://www.gafencushop.com/wp-content/uploads/2023/08/Petit-Four_2_p_clip.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/08/Petit-Four_2_p_clip-374x280.jpg 374w, https://www.gafencushop.com/wp-content/uploads/2023/08/Petit-Four_2_p_clip-200x150.jpg 200w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Subtle and sophisticated, the tastes of each individual ingredient in every dish stand out in their own right rather than becoming one overpowering flavour. Case in point, the two follow-ups of <strong>Grouper with Thai Kale in Choo Chee Curry </strong>and <strong>Oyster with Pork Blood and Northern Spice</strong>.</p>



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<p>The Hong Kong parade of Le Du’s iconic signature dishes is rounded off by <strong>Beef with Fennel and Holy Basil and Crab with Mushroom and Homemade Sriracha</strong>. The tasting menu, which casts Thai cuisine in an exquisite new light, changes regularly to reflect the local availability of seasonal ingredients. As if there are not enough reinventions, the divine Niras version of the all-time favourite Thai dessert <strong>Mango Sticky Rice</strong> appears as a final flourish – the perfect ending to the modern and polished Thai gastronomic experience.</p>


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<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="768" height="555" src="https://www.gafencushop.com/wp-content/uploads/2023/08/Mango-Sticky-Rice-Lemon_2_p.jpg" alt="" class="wp-image-77022" srcset="https://www.gafencushop.com/wp-content/uploads/2023/08/Mango-Sticky-Rice-Lemon_2_p.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/08/Mango-Sticky-Rice-Lemon_2_p-387x280.jpg 387w, https://www.gafencushop.com/wp-content/uploads/2023/08/Mango-Sticky-Rice-Lemon_2_p-200x145.jpg 200w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Niras is the spot for locals who want their Thai flavour fix in a ritzy setting. Drawing in an eclectic crowd of creatives, foodies and wine connoisseurs as well as more casual diners, since opening in June, it has become the place to be for inspirational and social exchanges over bold, aromatic dishes and refreshing lime-infused gin and tonics. Chef Ton’s vision for Niras is full of character, from the food he serves to the art on his walls.</p>



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<p><strong>Niras</strong>, Shop 704, 7/F, K11 MUSEA Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui. Tel: +852 3905 3022.</p>



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<p><em>Photos: Niras Video: Jack Fontanilla</em></p>


Thai & Mighty: Nuanced Niras presents powerful and exquisite fine dining from Asia’s number-one chef 

<p><img decoding="async" loading="lazy" class=" wp-image-28981 aligncenter" src="//www.gafencushop.com/wp-content/uploads/2017/11/Untitled-design-1-420x280.jpg" alt="" width="600" height="400" srcset="https://www.gafencushop.com/wp-content/uploads/2017/11/Untitled-design-1-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2017/11/Untitled-design-1-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/11/Untitled-design-1-800x533.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2017/11/Untitled-design-1-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2017/11/Untitled-design-1-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/11/Untitled-design-1-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2017/11/Untitled-design-1-400x267.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2017/11/Untitled-design-1-600x400.jpg 600w, https://www.gafencushop.com/wp-content/uploads/2017/11/Untitled-design-1.jpg 900w" sizes="(max-width: 600px) 100vw, 600px" /></p>
<p>For part three of our <a href="https://elitediningweek.diningcity.hk/lang/en">Elite Dining Week</a> coverage, we head to Japanese-French fusion restaurant Le Rêve (‘The Dream’) in the heart of Causeway Bay. Although it opened a year ago, diners have been slow to embrace its distinctive dishes.</p>
<p>At a recent media tasting to unveil the restaurant’s new fall menu, many of the tables were empty – and undeservedly so. While not everyone will love Le Rêve’s conceptual cuisine and interesting (if not unusual) flavour combinations, it’s the kind of food that starts a conversation. And as one of the featured restaurants for EDW 2017, it may finally be getting the attention it deserves – for better or worse.</p>
<p><img decoding="async" loading="lazy" class="alignnone wp-image-28980 aligncenter" src="//www.gafencushop.com/wp-content/uploads/2017/11/Stracciatella-di-burrata-4-600x400-opti-420x280.jpg" alt="" width="600" height="400" srcset="https://www.gafencushop.com/wp-content/uploads/2017/11/Stracciatella-di-burrata-4-600x400-opti-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2017/11/Stracciatella-di-burrata-4-600x400-opti-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/11/Stracciatella-di-burrata-4-600x400-opti-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/11/Stracciatella-di-burrata-4-600x400-opti-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2017/11/Stracciatella-di-burrata-4-600x400-opti.jpg 600w, https://www.gafencushop.com/wp-content/uploads/2017/11/Stracciatella-di-burrata-4-600x400-opti-400x267.jpg 400w" sizes="(max-width: 600px) 100vw, 600px" /></p>
<p>The intrigue begins with the amuse-bouche, a sweet and creamy <strong>stracciatella di burrata</strong> (cheese!) presented in a glass, egg-shaped capsule. The raspberry gazpacho pudding pairs effortlessly with the burrata, offering a sweet taste of what’s to come.</p>
<p>Indeed, fruity flavours – some subtler than others – can be detected in most of the dishes on Le Rêve’s eight-course dinner menu (HK$1,150). The <strong>Japanese octopus</strong> is artfully plated and served alongside pomegranate jelly, abalone sauce and mayonnaise that has been blackened with squid ink. The <strong>snow crab</strong> is served in a warm, citrusy broth, and one of the main entr<em>é</em>es – the 30-day dry-aged ‘<strong>master beef</strong>’ – is paired with cranberry mustard sauce.</p>
<p style="text-align: center;"><img decoding="async" loading="lazy" class="alignnone wp-image-28979" src="//www.gafencushop.com/wp-content/uploads/2017/11/Snow-Crab-5-600x400-opti-420x280.jpg" alt="" width="600" height="400" srcset="https://www.gafencushop.com/wp-content/uploads/2017/11/Snow-Crab-5-600x400-opti-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2017/11/Snow-Crab-5-600x400-opti-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/11/Snow-Crab-5-600x400-opti-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/11/Snow-Crab-5-600x400-opti-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2017/11/Snow-Crab-5-600x400-opti.jpg 600w, https://www.gafencushop.com/wp-content/uploads/2017/11/Snow-Crab-5-600x400-opti-400x267.jpg 400w" sizes="(max-width: 600px) 100vw, 600px" /></p>
<p>The <strong>Sicily</strong><strong> flying squid</strong> dish with coriander crumble and anchovy foam has been executed to perfection, and so has the <strong>cod filet</strong>. A coriander broth is poured over the flaky fish, served alongside a delightful beer meringue that melts on the tongue.</p>
<p>The <strong>venison</strong>, offered as alternative to the striploin, is perhaps the most divisive dish. This hunter’s cut is often disparaged for its gamey taste, but here it packs the tenderness and flavour of a nice, juicy steak. A Stornoway black pudding sauce and chewy dark chocolate ‘rock’ enrich the dish, but it all goes awry when spinach crumble is sprinkled into the mix. Both the texture (think matcha powder) and the flavour (in a word: overpowering) seem out of place. After one bite, the green stuff was relegated to the side of the plate.</p>
<p style="text-align: center;"><img decoding="async" loading="lazy" class="alignnone wp-image-28976" src="//www.gafencushop.com/wp-content/uploads/2017/11/Flying-Squid-1-600x400-opti-420x280.jpg" alt="" width="600" height="400" srcset="https://www.gafencushop.com/wp-content/uploads/2017/11/Flying-Squid-1-600x400-opti-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2017/11/Flying-Squid-1-600x400-opti-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/11/Flying-Squid-1-600x400-opti-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/11/Flying-Squid-1-600x400-opti-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2017/11/Flying-Squid-1-600x400-opti.jpg 600w, https://www.gafencushop.com/wp-content/uploads/2017/11/Flying-Squid-1-600x400-opti-400x267.jpg 400w" sizes="(max-width: 600px) 100vw, 600px" /></p>
<p>However, a partial recovery is made with the arrival of dessert. Here, diners are treated to not one, but two sweet treats. &nbsp;</p>
<p>The first is an inventive medley of disparate elements: <strong>hot flourless chocolate cake</strong>, thyme ice cream, pistachio crumble and turmeric sauce. Swap out any one of these ingredients and the dessert might well be a mess, but to the credit of the chef, they all pair impeccably.</p>
<p><img decoding="async" loading="lazy" class="alignnone wp-image-28977 aligncenter" src="//www.gafencushop.com/wp-content/uploads/2017/11/Hot-Chocolate-Cake-600x400-opti-420x280.jpg" alt="" width="600" height="400" srcset="https://www.gafencushop.com/wp-content/uploads/2017/11/Hot-Chocolate-Cake-600x400-opti-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2017/11/Hot-Chocolate-Cake-600x400-opti-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/11/Hot-Chocolate-Cake-600x400-opti-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/11/Hot-Chocolate-Cake-600x400-opti-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2017/11/Hot-Chocolate-Cake-600x400-opti.jpg 600w, https://www.gafencushop.com/wp-content/uploads/2017/11/Hot-Chocolate-Cake-600x400-opti-400x267.jpg 400w" sizes="(max-width: 600px) 100vw, 600px" /></p>
<p>The second dessert, however, makes it clear why the first one was needed. Taking a form over function approach, the dessert – dubbed ‘<strong>Ride On!</strong>”– is meant to be Instagrammed but not particularly enjoyed. A smattering of ingredients are plated to look like illicit drugs: a syringe filled with raspberry coulis, chocolatey buds, a spoon of jelly ‘pills’ and three lines of mystery powder (To pair with what? Who knows). The raspberry coulis is meant to be squirted directly into the mouth, but the plunger doesn’t plunge perfectly, making it awkward to operate and, frankly, a bit of a choking hazard. The dish is provocative, to be sure, but others might label it gimmicky.</p>
<p>While Le Rêve is certainly not the place for comfort food, daring diners looking for imaginative pairings might want to give it a try. If nothing else, it will challenge your perception of flavour profiles and proffer lots of food for thought.</p>
<p><em>Address: 10/F, ZING!, 38 Yiu Wa Street, Causeway Bay</em><br />
<em> Phone: 2866 1010</em><br />
<em> Hours: Mon-Sat 12pm-3am; Closed Sundays </em></p>
<p><em>Elite Dining Week reservations may be made via the DiningCity app and <a href="http://www.elitediningweek.com/">EDW website</a>.&nbsp;</em><em>Stay tuned for the final instalment of our EDW restaurant review series!</em></p>
<p><em>Text: Emily Petsko</em></p>


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