The mentor-protégé duo sat down at Rech for an ocean-deep knowledge exchange on seafood experiences

Watch the above video as chefs Ducasse and Lai reunited and discussed seafood and their experience with the freshest catch and their best means of preparation.


Having opened with a strong buzz earlier this spring, Rech  has been garnering raves from the city’s seafood lovers. As Alain Ducasse visited Hong Kong to open the new restaurant at the InterContinental Hong Kong earlier this spring, we sat down for a special interview with the esteemed chef, but there was a brilliant twist, Ducasse was interviewed by local seafood maverick chef David Lai.

The owner of Hollywood Road’s Neighborhood restaurant and co-founder of Yenn Wong’s Fish School, Lai is no stranger to local seafood. Lai began his culinary career in the States and moved back to Hong Kong as part of the opening team at Spoon by Alain Ducasse.

See also: How To Order Seafood In French Like Alain Ducasse (VIDEO)

With his own restaurants, David Lai demonstrated his passion for preparing local seafood with solid French techniques and execution. At Rech, seasonal catches are flown in directly from Europe as the kitchen team prepares Ducasse’s classics the same way its original French restaurant does. 

See also: David Lai's Ultimate Guide To Local Seafood

Rech, G/F InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui; +852 2313 2323

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