Tatler Dining Guide - Hong Kong
THE TASTING ROOM
After a brief hiatus in early 2017, The Tasting Room has reopened with a new executive chef. Frenchman Fabrice Vulin, previously of Caprice at The Four Seasons Hong Kong, takes up the post with new ideas and techniques to polish the dining experience. The interior is open with pastel tones of grey and blue, the floor-to-ceiling windows allowing more natural light into the airy dining space. The menu is small but sensible, offering the best harvest of each season directly shipped from France several times a week. Guests can expect the finest ingredients fashioned into contemporary French cuisine, with Vulin and his team demonstrating the versatility of simple combinations that accentuate the purity of flavours. Top-notch ingredients, from Gillardeau oysters to vintage beef from famed butcher Alexandre Polmard, are on show. Poached Brittany lobster with watermelon and yuzu vinaigrette is an iconic dish, showcasing multiple textures of lobster laid atop a watermelon slice with just a touch of refreshing yuzu vinaigrette. Vulin’s unparalleled expertise in cuisine combined with the promising wine selections from the resident sommelier, as well as seamless service are guaranteed to shape an unforgettable dining experience.