RECH BY ALAIN DUCASSE

Always a paragon of French finesse, this Hong Kong outpost of the Alain Ducasse empire experienced an evolution at the beginning of 2017, transforming it from the modish Spoon to the sophisticated Rech. Drawing its focus closer to the fruits of the sea, the restaurant has been done up in beachy, sun-bleached tones with a luxurious overcoat. Little love seats facing the harbour are the most highly coveted, where you feel as though you could be dining right on the waters. A concise menu of seafood dishes makes easy work of ordering. Preparations are carefully considered and unfussy—the grenobloise-style skate wing is glorious with its cloak of browned butter, lemon, parsley and caper, and the signature Ducasse ‘cookpot’ of tiny spelt from Provence comes with a flurry of golden girolles and crisp shards of fresh almonds. A serious wine programme curated by Rech’s two sommeliers means you can always find something delicious to pair, while service is polished yet personable.