Restaurant

Pierre

Pierre, the restaurant atop the Mandarin Oriental to which venerated French chef Pierre Gagnaire lends his name, is a fine dining institution where more is more. Diners feast as if they’re at an aristocratic banquet, for Gagnaire’s Hong Kong outpost is known for its signature style of serving a central dish surrounded by a procession of smaller plates accompanied by extensive introductions from the staff. Whether it’s the appetisers, mains or desserts, each course is a symphony of flavours, textures, colours and culinary techniques that’s guided by the seasons’ produce. Their signature turbot is served on an umami bomb of Iberico ham, summer onions and red orach in a mousseron mushroom broth, which is further supported by separate servings of golden brown liver cake and creamy spider crab, and grey shrimp jelly and cauliflower. Chocolate fiends ought to save room for the soufflé, or if you’re seeking the mother of all sugary highs, go for the Grand Dessert.

Tatler Tip

Pierre Gagnaire visits his eponymous restaurant three times a year: check with the restaurant for the chef’s dates if you’d like your dinner to coincide with one of his visits.