Hong Kong Tatler Best Restaurants (Hong Kong / Macau) - - Editor’s choice -

tart­ing a new j ob is never easy; leav­ing a fa­mil­iar post for more than a decade makes t he tran­si­tion even more dif­fi­cult. Xavier Boyer, t he new Gaddi's chef, how­ever, seems to have had it all fig­ured out. Af­ter hav­ing clas­si­cally trained and worked un­der the ac­claimed Joël Robu­chon, then travers­ing across t he con­ti­nents at t he f amed chef's i nter­na­tional out­posts, Boyer's move to a new kitchen is a bold one. It's helped re­store the glory of this fine-din­ing es­tab­lish­ment and brought it back to our top 20 this year.

Our first en­counter with Boyer was at the Gaddi's chef's ta­ble in April 2016. We were trep­i­da­tious as the alum­nus of the Robu­chon em­pire paired dover sole with vanilla and lemon, and in­fused Earl Grey tea in sweet car­rot purée to bring out the fresh­ness of Ja­panese sea urchin. But the re­sult was like a breath of fresh air, where the clean flavours and art­ful pre­sen­ta­tions were glee­fully mar­ried through a sim­ple yet un­usual prepa­ra­tion. Steer­ing Gaddi's in this new di­rec­tion, Boyer's creations have only be­come more ex­cit­ing.

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