Summer is in Full Bloom at Seasons by Olivier E.
Promising to take the pretention out of French cuisine, Olivier Elzer (also known as Olivier E.) has created a fascinating hybrid of his native food paired with what he calls a “modern Asian sensibility.” This appears to be a shout-out to Hong Kong’s winning east-meets-west formula.
The four distinct sections within Seasons are inspired by yes, you guessed it, the four seasons; right now, summer is in full bloom with Olivier’s “Summer Tasting Menu”—or “Menu d’été.”
Much like his dishes, Olivier himself is vibrant, wellpresented and flamboyant. The head chef himself insists on weaving between tables throughout the restaurant during dinner hours and greeting guests in person.
Some star attractions of Olivier’s tantalizing seasonal menu include a creamy sea urchin main presented in two different styles and textures, plump oysters accompanied by refreshing notes of lemon, cucumber and vodka notes, and to finish, a refreshing peach carpaccio dessert.
Seasons’ signature cocktail, the Wakayama, offers a Japanese twist on a classic cocktail, made with matchainfused umeshu (a sweet Japanese liquor infused with ume plums), yuzu and orange; the result is adorned with a delectable preserved plum.
Patrons are also invited to stay behind or drop by before dinner time for happy hour and enjoy 30 percent off selected drinks, beers and wine atop Seasons’ scenic outdoor garden terrace in the beating heart of the city.
A four-course meal will set you back $888 while a sixcourse menu is $1,188; prices are subject to a 10 percent service charge.
To make a reservation, call 2505-6228 or email firstname.lastname@example.org