L’Atelier de Joël Robuchon

Hong Kong’s restaurant scene changes quickly, but a few names remain fixtures. L’Atelier de Joël Robuchon is one of them. After closing for several months to relocate, the restaurant has reopened in a new space at Landmark, keeping the format that made it distinctive: diners seated around a counter while the kitchen works directly in front of them. Executive chef Julien Tongourian, who has spent more than a decade working within the Robuchon group, keeps the menu rooted in the house’s classical French repertoire. ‘Le Caviar Impérial de Sologne’ combines lobster jelly, fresh crab and cauliflower cream beneath a generous layer of caviar, and ‘La Langoustine’, ravioli filled with scampi and finished with black truffle and foie gras sauce, leans richer, though still controlled. The dining room has expanded to include several private spaces alongside the counter, but the essence of the restaurant remains the same: French technique, exacting presentation and a kitchen that works in full view of its guests.

Tatler Tip

If you’re dining as a pair or solo, request seats at the kitchen counter. Larger groups are better suited to the new private dining rooms.