Page 95 - Hong_Kong_&_Macau's_Best_Restaurants_English_edition

HONG KONG RESTAURANTS
CAS U A L

PICI THE CHOP HOUSE
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GF, No. 16 St. Francis Yard, Wan Chai, Hong Kong Shop 301 & 305, 3/F, Mira Place One, 132 Nathan Road, Tsim Sha Tsui,
TEL: +852 2755 5523 Hong Kong
www.pici.hk TEL: +852 2295 3200
www.the-chop-house.com
Simple and to the point, Pici is the little charming pasta bar we all wish
we had in our neighbourhood, serving keenly priced comfort food, With a name like The Chop House and a logo of a cleaver, it’s clear that this
unpretentious wines and dishing up plenty of conviviality. Opened by restaurant has one thing on its mind: meat. And The Chop House doesn’t
the Pirata Group, known for their relaxed brand of restaurants with disappoint, offering a selection of steaks, lamb chops, ribs, a range of
high quality food, it’s unsurprising that the venue tends to brim with beef burgers, chicken served in at least five different ways and a variety
customers every day of the week. Take note that, like all small, trendy of seafood. Two standout dishes are the Berkshire Pork Chop, which has
eateries, they do not take reservations—but the painless system means a tangy Mongolian glaze, and the enormous Aussie Burger, half a pound of
they’ll take your number and call you when a table is ready, and the prime beef patty topped with tomatoes, lettuce, onion jam, a sunny-side-up
Star Street area has a few bars for you to prop up while waiting your fried egg and bacon. Surprisingly, vegetarians aren’t left entirely out in the
turn. Pastas are the star of the show, including the signature pici (a cold, as some of the starters and small plates are meat-free. There’s a fair—
thick, hand-rolled spaghetti) with black pepper and pecorino cheese, if slightly generic—choice of wines and a much longer list of cocktails, spirits
and chewy orecchiette with Italian sausage, spicy n’duja and cherry and craft beers. You could also embrace your inner child and order one of the
tomatoes. The wine list, like the restaurant, is compact with an exclusively Gourmet Shakes or, if you want something more grown-up, an alcohol-laced
Italian selection showcasing hearty, fruity reds and refreshing whites to “Spiked Shake”. In keeping with the restaurant’s casual vibe, service is friendly
match with the pastas. and unobtrusive.

FR ENCH

BRASSERIE CAPRICE ÉPURE
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6/F, Four Seasons Hotel Hong Shop OC403,Level 4,Ocean Centre,Harbour City,
8/F, Conrad Hong Kong, Pacific Kong, 8 Finance Street, Central, 17 Canton Road, Tsim Sha Tsui, Hong Kong
Place, 88 Queensway, Admiralty, Hong Kong TEL: +852 3185 8338
Hong Kong TEL: +852 3196 8860 www.epure.com.hk
TEL: +852 2822 8803 www.fourseasons.com/
www.conraddining.com/en/ hongkong Tucked behind Harbour City’s Dalloyau patisserie, the main dining space
brasserie.html of Épure sets the tone with its opulent interior design elements, combined
The arrival of new chef de cuisine with floral accents and mild lighting that welcomes guests with its inviting
Sometimes, you want a Guillaume Galliot has shaken up ambiance. Diners begin with colourful amuse bouche to start, followed by
dependable restaurant where the menu in the best possible menu offerings inspired by the season. With solid skills grounded in classical
you can take your in-laws or host way. The Frenchman’s dishes French training, executive chef Nicolas Boutin’s simplistic approach in his
a business lunch or dinner, and nimbly combine classics with cuisine brings the spotlight to his fine ingredients, and through minimalist
you can hear yourself and other creativity, all made with the presentation we can appreciate the purity of flavours in Boutin’s creations.
guests speak. Brasserie on the finest ingredients and plated in Most notable of these is his signature vol au vent with langoustines, with its
Eighth serves that purpose well, spectacular style. “The Work of velvety seafood velouté, and white button mushroom soup with spinach
with its big, airy, art deco-ish and My Journey to Singapore” is a gnocchi. The latter is plated simply, but the flavour is intensely earthy with
very beige interiors projecting highlight; the king crab laksa with just a hint of natural sweetness. Save room for the desserts by resident
an air of quiet, conservative leek, confit egg yolk, hazelnuts, pastry chef Ken Thomas as well. The restaurant’s wine selection is excellent,
calm. The menu is mostly classic sudachi lime and fresh coriander is with top-quality service to match.
European surf and turf, with a an inspired take on the traditional
shellfish bar displaying oysters South Asian dish. Pastry chef
shucked to order and live Brittany Nicolas Lambert ensures the
or Boston lobster cooked the way meal ends on a high with his divine Épure’s opulent
you like it. There is also plenty for desserts, such as his headily private room
carnivores, including US Black indulgent chocolate moelleux.
Angus and Australian wagyu beef Meanwhile, the restaurant’s old-
in the grill section, and save room world grandeur feels elegant
for an old-school soufflé, served rather than overstuffed, with
with four different sauces of crystal chandeliers, plush
chocolate, vanilla, raspberry or furnishings, high ceilings and floor-
passionfruit. The extensive wine to-ceiling windows that frame
list of mostly Italian and French stellar views over Victoria Harbour.
labels features a commendable The impressive wine list is almost
number of bottles under HK$700. intimidatingly comprehensive
Service is not as polished and but staff are always on hand to
attentive as it should be for a offer detailed recommendations,
flagship restaurant in a luxury and the service throughout is
hotel, though that shouldn’t put outstanding – attentive, well-
you off this old standby. informed but never overbearing.

T .DINING 2018 | 93