InterContinental Hong Kong’s 1-MICHELIN Star Rech by Alain Ducasse goes local in March and April with a special “Taste of Hong Kong” menu by Executive Chef Guillaume Katola and Pastry Chef Gary Wong, who have created refined modern French dishes inspired by some of Hong Kong most beloved and prestigious ingredients as well as popular street food.
The Hong Kong inspired menu uses premium local ingredients such as abalone and fish maw, along with seasonal spring vegetables and specialty products from France including morels and duck foie gras. With inspiration from all-time favourite Hong Kong dishes, Executive Chef Guillaume has incorporated his modern French culinary finesse and artistry to prepare Rech style creations. Meanwhile Pastry Chef Gary Wong, a Hong Kong local with French culinary experience, has taken the beloved egg waffle to a gourmet level with chocolate from Alain Ducasse’s manufacture in Paris and Earl Grey Tea.
The “Taste of Hong Kong” Menu features:
- Fish balls ‘cromesquis’, ginger, curry sauce
Inspired by the local street food favourite – Curry fish balls
Chef Guillaume’s refined French style adaption is made with crusted lobster, cod and octopus using a traditional French recipe.
- Abalone and duck foie gras pâté en croûte, oyster foam*
Inspired by the local delicacy – Abalone with oyster sauce
This Hong Kong / French adaptation pairs this prestigious ingredient with the traditional French pâté en croute. For a Rech touch, Chef Guillaume adds fresh creamy oyster foam.
- Niçoise-style fish maw, sweet bell peppers, tomato and olives, crispy grey shrimp
Inspired by the local delicacy – Braised fish maw, prepared Ducasse style
Using a recipe from Alain Ducasse’s Mediterranean Cookbook, Chef Guillaume’s gourmet version also includes pink shrimp, sea bass and fennel.
- ‘Hot pot’ of braised beef cheek, spring vegetables and morels, delicate consommé
Inspired by the all-time Hong Kong favourite – Hot Pot
Our MICHELIN Star French adaptation is a sizzling combination of beef cheek with French and Asian spring vegetables (asparagus, radish, carrot and morels, plus bok choy and Enoki mushrooms).
- Our egg waffle, Chocolate from our Manufacture in Paris and Earl Grey Tea
Inspired by the local street food favourite – Egg Waffles
Pastry Chef Gary Wong has created a gourmet version of this Hong Kong street food favourite.The freshly prepared Egg waffle is made with Earl Grey and Rum Raisin and served with a cooked cream with a bottom layer of Alain Ducasse chocolate cream and exotic fruit (passion fruit, mango and kiwi).
Guest can select a 4-course menu at HK$988 or 5-course menu* (which includes the Abalone course) at HK$1,288 per person.
Wine pairing is an additional HK$688 per person.
Please add 10% service charge to all prices.
About Rech by Alain Ducasse
The 1-Michelin star Rech by Alain Ducasse offers an authentically French seafood experience, showcasing the best seasonal fish, shellfish and oysters with the Chef’s personal interpretation and contemporary French cuisine and stunning harbourviews. If you love seafood, you’ll adore Rech.
OPEN DAILY FOR DINNER: 6:00pm – 10:00pm
Please note that the Rech will be closed for the Weekend Lunch until further notice.
InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong