De­lec­ta­ble New Be­gin­nings at Up­per Mod­ern Bistro

HK Magazine - - SPOTLIGHT -

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.”

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