Pierre

9

10

9

9-10 The very best | 7-8 Excellent | 5-6 Very good | 3-4 Fair | 1-2 Poor

Setting:

Stark and modern, Pierre is an ultra-chic and fashionable restaurant with huge chandeliers and linen-clad tables.

Food:

The ever-experimental chef, Pierre Gagnaire is a celebrity in the culinary world and unofficially known as the bold creator of molecular cuisine. His Hong Kong restaurant is a little more conservative than his European establishments but the menu still displays his unique approach to gastronomy. Each dish is more of a platter of very small but perfectly-formed moutfulls. For example, for starter, you can choose from “La Rouge,” which includes such delights as red croque monsieur, tandoori aubergine and prawns marinated with sumac or “La Bretagne,” which is a wonderful reflection of the Brittany region in France with wild seabass, endive and farm cider sorbet and buck wheat pancake filled with sea urchin and razor clams in a noisette butter. Sweet and savoury styles of cooking are confidently fused to spectacular results such as the red beetroot with raspberry ice-cream, which is served as an entree, or the grapefruit ice-cream with chili pepper and whole apple with marinated red pepper, which are served as desserts.

Wine:

Unsurprisingly, an impressive and extensive wine list with all the classic vintages. The excellent somellier offers good suggestions especially as some fantastic wines are not on the list.

Service:

Friendly and efficient – especially if you speak French - as you would expect in such a restaurant.

Price:

A delicious three-course dinner for two, without wine, came to $2,500.

Signature dishes:

Email to a friend

Recipient email address:


From:


Your email address:


Message:

Send to another friend