Restaurant

Tirpse

Chef Shimizu Yuta runs the fort at the Hong Kong outpost of the Michelin-starred original from Tokyo, which delivers a thoughtful degustation that makes you forget that you’re dining inside a shopping mall. Swerving deftly between Japanese and French techniques, Yuta’s procession of creations are unfamiliar at first glance but make utter sense on the palate. Desserts from talented pastry chef Horiuchi Rin confidently combine seemingly disparate ingredients such as celeriac with chestnut and vanilla.

Signature Dishes

• Beetroot crabmeat
• Lobster, Sichuan pepper, seaweed
• Kagoshima wagyu, sweet potato, black beer

Tatler Tip

You can also buy Rin’s full-sized cakes and smaller versions to takeaway from the dedicated patisserie counter at the entrance.