Celebrity Life

Its new delivery service is a boon for those who don't want the fuss of a fine dining experience.

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Blue by Alain Ducasse offers fine French dining in Iconsiam's luxury space, with views of Chao Phraya River.

The post Alain Ducasse opens US$8 million restaurant in Bangkok appeared first on The Peak Magazine.

Blue by Alain Ducasse offers fine French dining in Iconsiam's luxury space, with views of Chao Phraya River.

For more stories like this, visit www.thepeakmagazine.com.sg.

With an incredibly diverse restaurant scene and rapidly growing list of openings, it's no wonder Hong Kong is referred to as Asia's most dynamic food capital.

We have over 15,000 restaurants to choose from, the highest restaurant density in the world. For those wondering if the thousands of restaurants are any good; well, the proof is in the accolades. That's sixty three (63) Michelin-starred restaurants and nine (9) of Asia’s 50 Best Restaurants in Hong Kong.
As for fine dining, the choices are endless, but it seems French cuisine still reigns supreme in this category. So where does our culinary tour de France begin? Right here with our condensed list of our favourite French fine dining restaurants, so that you can begin with the finest.

The post 10 Best French Fine Dining Restaurants in Hong Kong appeared first on Prestige Online - Hong Kong.

In a city that can’t and won’t slow down, new restaurants are constantly springing up in Hong Kong. With its success in four locations already, the French bistro Dalloyau crosses countries and cultures to open its fifth and latest location smack in the middle of our city’s CBD in Entertainment Building.

The modern French bistro has been an ambassador for creating delicacies from age-old recipes -- dating back to 1682 -- which were served in the royal court of the Palace of Versaille. Fast forward to 2019 and the same classics have been recreated for this Century, along with an inventive vibrant menu with items that are low in calories, salt and free of dairy too.

Compared to other outlets, the Central location has a more sizeable menu with exclusives only available at this branch. The appetiser section is spruced up with an elegant Crab meat salad of jellied tomato consommé, pickled green tomatoes, avocado ice cream and crispy beignets, artfully plated together to resemble a vermilion crab. Another newcomer is the Truffle Soup Élysée, a reinvented lighter version of the classic; using ham stock, a chicken stuffed dumpling, foie gras and black truffle.

[dual-images right-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/07/Untitled-design-479.jpg" left-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/07/Untitled-design-478.jpg" right-caption="Salmon Coulibiac" left-caption="Hen in a Pouch"]

The mains also get a makeover with bigger dishes designed to be shared amongst the table. The all-time favourite Beef Wellington is consistently delightful with its meaty and moist steak centre wrapped in expertly made golden and flaky puff pastry. If you’re cutting back on red meat, the Salmon Coulbiac is a nice seafood alternative and an exclusive to the Central branch. It's also wrapped in puff pastry and enclosed with seven distinct layers of flavour – salmon, mushrooms, risotto, spinach, gherkins, egg whites and yolks – striking a balance of textures and tastes. But the hero of the meal is unarguably the Hen in a Pouch. This emblematic poultry dish pays tribute to the late culinary legend Paul Bocuse, who is probably most known for his chicken cooked in a pig bladder. Duck foie gras and black truffles are stuffed under the skin of the hen before being placed within the bladder to contain and preserve its flavour and juices while it cooks. It's served tableside with a luscious Madeira truffle sauce.

[dual-images right-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/07/Untitled-design-482.jpg" left-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/07/Untitled-design-481.jpg" right-caption="Apple turnover" left-caption="Rum Baba"]

Then comes the dessert. Maybe the most anticipated part of the meal as the name Dalloyau is synonymous with pastry excellence. Like all other branches, Entertainment Building offers the most signature staples like homemade macarons, molten chocolate cake and strawberry mille feuille. The Rum baba topped with mascarpone cream cheese and Apple turnover with green apples and raisins are new additions to try. Baked fresh daily, the apple turnovers come piping hot out of the oven at 3pm, 4pm and 5pm and quantities are limited, so if you intend on picking one up, it's best to go at tea time to guarantee a piece. For those more health conscious, you'll still be able to satisfy that sweet tooth with dairy-free options of originals like the signature Crêpe Suzette without compromising flavour, making desserts as guilt-free as can be.

Dalloyau, G/F, Entertainment Building, 30 Queen’s Road Central, Central; +852 3185 8392

The post More Than Just Cake: French Bistro Dalloyau Opens in Central appeared first on Prestige Online - Hong Kong.

For one night only, award-winning French chef Vincent Thierry will be in Hong Kong for an exclusive collaborative meal with another French Chef, Maxime Gilbert of two-Michelin-starred Écriture, on Monday, 12 August. The nine-course dégustation menu will feature inventive French cuisine from the two accomplished chefs, including dishes such as king crab tiramisu with marinaded tandoori fruits and mascarpone cream, caviar bone marrow made with a Royal Caviar Club blend of pickled 8-year-old sturgeon roe, and Scottish langoustine and sweetbread lasagna with tomato and fennel confit and light shellfish.

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Chef Thierry, who led Caprice at the Four Seasons Hotel in Hong Kong to three Michelin stars from 2010–2013, is currently the Chef de Cuisine at Chef's Table in Bangkok, which is perched on the 61st floor of The Dome at Lebua. Since opening in March earlier this year, the restaurant has already begun to make waves in the Thai capital's fine-dining scene. Pair this with Gilbert's culinary finesse and his interpretation of French cuisine using exceptional Japanese produce -- which helped to put Écriture in the 2019 Michelin Guide with two stars -- and this is a dinner that we have high hopes for. We can't wait to see (and taste) what the chefs will bring to the table.

[caption id="attachment_152619" align="alignnone" width="2480"] The four hands dinner will take place in Écriture atop H Queen's in Central.[/caption]

Écriture x Chef's Table, The Dome at Lebua Four Hands Dinner

When: Monday, 12 August
Price:HK$2,880 +10% per person
To book: Call +852 2795 5996 or email Ecriture@lecomptoir.hk

The post Écriture Welcomes Celebrated Chef Vincent Thierry for Exclusive Four-Hands Dinner appeared first on Prestige Online - Hong Kong.

The French culinary maestro — slated to open a restaurant at Raffles Hotel Singapore later in the year — shares how he runs his empire.

The post Secrets of a super chef: Alain Ducasse on pursuing perfection appeared first on The Peak Magazine.

The French culinary maestro — slated to open a restaurant at Raffles Hotel Singapore later in the year — shares how he runs his empire.

For more stories like this, visit www.thepeakmagazine.com.sg.

Opened by culinary legend Anne Sophie Pic, the restaurant offers the chef's elegant, botanical-focused take on French cuisine — with some local twists.

The post A look inside Raffles Hotel’s La Dame de Pic appeared first on The Peak Magazine.

Opened by culinary legend Anne Sophie Pic, the restaurant offers the chef's elegant, botanical-focused take on French cuisine — with some local twists.

For more stories like this, visit www.thepeakmagazine.com.sg.

While Whitegrass retains its name and interior, the menu has been completely overhauled by Japanese chef Takuya Yamashita.

The post Whitegrass showcases Japanese restraint with new chef appeared first on The Peak Magazine.