If location is everything, no one can beat Pearl, with its floor-to-ceiling windows and stunning views over Hong Kong. But don’t forget to ask for a table near the windows or else you won't see anything (the best table is the round one, in the corner).
Hong Kong likes celebrity chefs. After Robuchon, Gagnaire, Nobu or Ducasse, it's now Goeff Lindsay's time. The chef of Pearl in Melbourne, named Australia's 2005 chef of the year, oversees the modern Australian cuisine, which has served his eatery's incarnation. And what cuisine! With its dedication to natural ingredients, its love of nearly raw vegetables, and its daring mixes (green beans and foie gras, for example), it’s an inventive menu and for gourmets who love audacity and surprise in their dishes, it's a feast. The chef enjoys using a multitude of ingredients in every dish, like the chestnut soup, served with bitter salad, Spanish ham and Parmigiano cheese. It accompanies a small cheesecake with onion marmalade. So many different ingredients in one dish generally don't mix well and the result is often a mess. Fortunately, it's not the case here, thanks to the chef's great talent.
Impressive international wine list for every purse (you find bottles at $300 but also a Chateau Lafite Rothschild 1995 at $6,500), with a large selection of wines by the glass. Interestingly, the list is sorted by grape variety and not by country.
Very professional and efficient. A bit too serious, perhaps.
A dinner for two, excluding drinks, is around $1,000.
Food
Wine
Service
User rating| 9-10 | The very best |
| 7-8 | Excellent |
| 5-6 | Very good |
| 3-4 | Fair |
| 1-2 | Poor |
x 4 = Very Expensive $700+x 3 = Expensive $500 - $699x 2 = Moderate $300 - $499x 1 = Inexpensive under $300
