Where Chefs Eat: Olivier Elzer of L’Envol at The St. Regis Hong Kong

Whether it’s an extravagant fine dining restaurant or a humble street side hawker stall, we are perpetually on the quest for delectable foods — whatever the occasion. So, for the ultimate insider scoop, who better to personally recommend the best eats around the world than top chefs who’ve seen and tasted it all. We go right to the source as international culinary legends reveal where they eat and what they order when the aprons come off.   Having been in Hong Kong for 10 years now, Culinary Director Olivier Elzer of French restaurant L’Envol at The St. Regis Hong Kong is more than familiar with the culture and food preferences of the locals here. With a buzzing food scene and competitive options for fine dining in the city, chef Elzer gets creative when it comes to putting forth fresh ideas on a plate. When out of the kitchen and into the dining room, here’s where the French native likes to unwind and indulge in Hong Kong.  

For an evening of fine dining…

I have three favourite fine dining restaurants I like to visit in Hong Kong: Caprice at The Four Seasons is one of my favourite fine dining restaurants. The whole experience is very elegant and exactly what you can expect from a 3 Michelin-starred French fine dining experience. The chef is great at creating well-balanced dishes with amazing flavours and they also have a beautiful wine list that always excites me. Haku, is another of my favourite. Chef Agustin Balbi is very talented – as a western chef, he’s very knowledgeable when it comes to Japanese cuisine. He’s also really innovative, which surprises me every time as I’m always trying new dishes when I’m there. My favourite dish that I always order is the abalone dish. L’Atelier de Joël Robuchon is also definitely a favourite of mine. As you know, Joël Robuchon was my mentor and one of the most celebrated French chefs of his era. The Robuchon family is still very close to my heart – it’s always great to go to the restaurant and sample some new dishes and signature dishes by a Robuchon – every visit is like returning home. Caprice, Four Seasons Hong Kong, 8 Finance Street, Central, Hong Kong; +852 3196 8888 HAKU, OT G04B, Ocean Terminal, Harbour City, Tsim Sha Tsui; +852 21115 9965 L’Atelier de Joel Robuchon, Shop 401, Landmark, 15 Queen’s Road Central, Central; +852 2166 9000  

For a cheeky cheat meal…

Belon in SoHo is my go to for a cheat meal if I want to eat out. Every time I’m there, I order their foie gras, scallops, and ravioli with cepes mushroom. But when it comes to my all-time favourite Chinese cheat meal, nothing beats a whole roast goose which I can usually finish entirely on my own. Belon, 41 Elgin Street, Central; +852 2152 2872  

For a romantic date night…

To eat in, I usually opt for something simple like Champagne and caviar. But for a special occasion, we like to eat at Le Pan. The restaurant is located in Kowloon Bay, and what makes it unique is the whole experience – the chef is very talented, the kitchen team does some very interesting and unique work and the whole set up is very beautiful. The team surprises us every time with the menu and it’s a great experience overall. Le Pan, Goldin Financial Global Centre, 17 Kai Cheung Road, Kowloon Bay; +852 3188 2355  

For getting friends and family together…

Locanda dell’ Angelo is a great restaurant for large family or friends gatherings. The atmosphere is great as they have an open kitchen, and they serve great Sicilian dishes. The chef is Angelo Aglianó who mentored under Joël Robuchon, too. I recommend trying their red prawn pasta, as it’s very fresh and flavoursome and something I always order. Locanda dell’ Angelo, 10 – 12 Yuen Yuen Street, Happy Valley; +852 3709 2788  

For a healthy detox…

To eat out, I like to go to Daigo by Mori Tomoaki located in Sheung Wan. It’s a Japanese restaurant serving some of the best sushi and sashimi. The one thing I love most about this place is that you get to sit at the bar and admire the knife skills and attention to detail in the plating – there’s something really exciting about seeing the food prepared right in front of you. The chef decides on the whole menu for you, so you know it’s always fresh and seasonal. This place is usually very packed as it’s a small shop with limited seats, so be sure you make reservations if you’re planning a visit. Daigo by Mori Tomoaki, 29 Bridges Street, Tai Ping Shan, Sheung Wan; +852 2979 5977  

For happy hour tipples…

Avize in Causeway Bay. This place is actually a shop! They have an impressive list of wine and champagnes from their cellar. It’s always a great time when a large group of us go there. You can sample different kinds of wine and discover some new wineries. And of course, you can also buy your favourite ones to enjoy back at home as well. Avize, 17 Moreton Terrace, Causeway Bay; +852 2567 0883  

What’s happening at L’Envol?

In order to keep our customers on their toes, it’s really important to bring fresh ideas to the restaurant. That’s why we change our lunch menus weekly and update our Prestige, Signature and Decouverte menus seasonally. Recently, we launched our Prestige seasonal menu which is focused on caviar and each of the eight dishes is paired with distinct, hand-selected species to complement the ingredients on the plate. Not to mention our extensive wine and Champagne list (we have over 800 Champagne labels!) that will pair beautifully with our dishes. We invite our guests to return time and time again, but for a new experience each time.

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