Delectable New Beginnings at Upper Modern Bistro
One of Hong Kong’s snazziest restaurants and Philippe Orrico’s first restaurant, Upper Modern Bistro, has welcomed an exciting new addition to its team, Julien Cadiou.
With Orrico’s fresh, light bistro style and Cadiou’s contemporary flair, Upper Modern Bistro’s updated menu delivers on both flavor and comfort. Old favorites, such as the quail and foie gras pie and succulent mini veal burgers, will remain on the menu, while Cadiou’s own signature creations also make an appearance.
“With years of experience spent at impressive French restaurants such as La Grande Cascade and Alain Ducasse au Plaza Athénée, as well as two years at the innovative Restaurant Kei under Chef Kei Kobayashi, Julien is the perfect candidate to deliver the cuisine that Upper Modern Bistro is known for,” says Philippe Orrico, founder of Nomad Dining and Upper Modern Bistro.
As a starter, Cadiou’s own caramelized octopus with white miso and mixed herbs is a bistrostyle take on some popular Japanese staples. Mains will also include a pigeon de racan with glazed hazelnuts and roasted puntarelle, which pairs both French and Asian flavors into one, and an egg onsen dish with crab meat, a Piperade emulsion, green peas and spicy chorizo.
To end it on a sweet note, Cadiou has also created a trio of Upper Red Fruits, consisting of panna cotta, fruity crumble and refreshing strawberry ice cream.
“Throughout my career, I have always been inspired by the flavors of Asia. Joining Upper Modern Bistro and [Orrico’s] dynamic team gives me the opportunity and freedom to explore cross-cultural cuisine that combines what I enjoy and who I am.”
Speaking of his new start with Upper, Cadiou adds, “I hope to bring delicious dishes to the Hong Kong dining scene and showcase the diversity that the marriage of French and Asian flavors can bring.”