Sometimes, the urge to have French food strikes, and nothing satisfies until you get it. When that happens, count on 10Best to point you in the direction of Hong Kong's best French restaurants. We understand the desire to have a great meal, and we work hard to bring you the top places to eat in Hong Kong. We vet restaurants carefully for quality, and when we recommend popular eateries like Restaurant Petrus or tell you that Gaddi's gets good reader feedback, you can believe it. We'll make sure you get - and eat - what's best.
An intimate atmosphere is present in this charming colonial-style restaurant. Though the menu changes frequently, the chef continues to illustrate thoughtfulness and skill in the many selections he offers. Dishes commonly found here may include Boston lobster with scrambled eggs and caviar, or fettuccine with duck. The soufflés are highly recommended as the perfect way to end a satisfying meal — the ice cream soufflé is a real treat. The extensive wine list provides a variety of wines from around the world, and a buffet brunch is offered on Sunday from 11am-2:30pm. (852-2812-2722, 852-2292-2822)
This 56th-floor restaurant is, perhaps, one of the true gems of the Hong Kong dining scene. The view of Hong Kong and Victoria Harbour from some of tables here is breath-taking, and often is complemented by live piano music in the background. The cuisine is contemporary French — the foie gras is a favorite. A lunch menu offers two- and three-course meals, while dinner is served à la carte, with an eight-course tasting meal available. The chef at Petrus uses only the freshest available meat and produce. Reservations are essential. MTR: Admiralty (852-2820-8590)
Gaddi's has been a fixture on the Hong Kong restaurant scene for nearly 50 years, during which time it has enjoyed a fine reputation for terrific service, ambience, and food. Expect to see an older, more established crowd here, enjoying a dinner accompanied by light piano music in the background. Among its more popular dishes, the lobster bisque seems to rise above the rest, but the Scottish lamb is equally well prepared. Gaddi's requires a jacket and tie at dinner, and reservations are highly recommended. MTR: Tsim Sha Tsui (00852-2696-6763)
SPOON by Alain Ducasse
Recipient of 2-Michelin Stars in the 2014 Michelin Guide (Hong Kong & Macau), SPOON by Alain Ducasse features contemporary French cuisine inspired by Alain Ducasse, renowned as one of the world's top chefs. SPOON is an exciting combination of cuisine, décor, and service, which creates a modern and innovative experience for diners.
Mix and match to your heart's delight at Spoon, Alain Ducasse's now-famous concept restaurant where guests are encouraged to design their own meals. Nothing is set in stone here. You choose from a selection of sauces, sides and condiments that may be influenced by Asian or Western cuisines, and the resulting meal can be as classic or nouveau as your taste buds dictate! As for the space, it ranks among Hong Kong's most stylish, with eel-skin upholstery, mink cushions and a ceiling that sports an artistic arrangement of more than 500 Venetian glass spoons. Plus, Spoon is one of only a handful of restaurants to receive Wine Spectator's Award of Excellence. (852 2313 2323)
Le Tire Bouchon
A well-established French restaurant near the Central/Mid-Levels Escalator, Le Tire Bouchon is comfortable, but not too big, just right for a romantic tête-à-tête. Relish a traditional dish such as Coquilles Saint-Jacques, Pan-Fried Foie Gras with Apple-Calvados Sauce, or Châteaubriand with Sauce Béarnaise. Pair it with something from the restaurant's excellent wine list, and you will have a most satisfying meal. The dessert menu is lengthier and more varied than most restaurants — traditional options are excellent of course, such as crème brûlée or a soufflé, but if you're feeling a little more adventurous opt for something more unusual like Pear Mousse with Walnut Nougat. (852-2523-5459)
Rive Droite Rive Gauche
The best of both sides! Blending the colorful bohemianism of the left bank with the more formal elegance of the right, this charming little restaurant offers a cosmopolitan ambience and traditional French cuisine. Favorites range from foie gras with brioche and fig jam and crab ravioli with lobster sauce to confit of duck and saddle of rabbit stuffed with mushrooms and carrots. For dessert, chocolate mousse or ile flottante are the way to go. Very good list of mostly French wines. (852-2525-1681)
The well-regarded Caprice is lovely, with tastefully opulent décor and a wonderful view over Victoria Harbour. Chef Vincent Thierry's forte is contemporary French cuisine and he imports a plethora of special ingredients to accomplish the best flavors and textures. The menu changes frequently, but expect to find dishes such as Artichoke Cappuccino with Périgord Black Truffle, Pan-Sautéed Veal Chop with Green Asparagus and Jus of Black Truffle, and Roast Chicken with Fondant Potatoes. If you're feeling decadent, splurge on the degustation menu. Impressive wine list. (852-3196-8888)
L'Atelier de Joël Robuchon
Famed chef Joël Robuchon has restaurants in major cities around the world. This location follows his casual fine dining concept, where guests can sit at a diner-style counter and watch the kitchen staff in action (more conventional seating is also available in the dining room). The ambience is sleek and contemporary in black and red, with abundant use of dark wood and chrome. The dish that seems to have everyone raving is Loursin, a lofty confection of sea urchin in lobster jelly with cauliflower cream, but really, the multi-course degustation menu is the way to go — that way you get to sample several of the kitchen's very best creations. (852-2166-9000)
Pierre is the stunning two Michelin-starred restaurant, situated on the 25th floor that offers floor-to-ceiling windows framing Victoria Harbour and is Pierre Gagnaire's pied-à-terre in Hong Kong.
Gagnaire is the wizard of innovative French gastronomy, and one of the most
original and artistic chefs in the world today. His astonishingly intricate and elaborate dishes are often described as "modern French", although his style remains firmly rooted in the French cooking tradition, resulting in dishes that are exquisitely presented and utterly original.
Under the watchful eye of Jean-Denis Le Bras, Chef de Cuisine at Pierre, the menu
changes seasonally, with express lunch and dégustation dinner menus served alongside the à-la-carte choices. (852-2825-4001)