A little background: ON is a creation of Philippe Orrico following the launch of his first solo venture, Upper Modern Bistro, in 2013. The menu is inspired by the fresh ingredients and vibrant flavors of southern Europe and the Mediterranean. It features comforting dishes that are simple and well executed plated in front of guests and accompanied by a selection of more delicate and elaborate side dishes. Nicolas Deneux’s wine list will feature his personal favorites, referencing an eclectic mix of organic and boutique wine labels from all around the world, the widest selection of boutique champagne labels in Hong Kong and a special selection of fresh juices and beers.
My visits: There are only a handful of restaurants in Hong Kong that I will revisit and On Dining is one of them. I have dined here a total of three times and all three times they have delivered consistent food and service. I have combined my dining experiences here in one post and will write about the dishes that really stood out to me!
Whenever I come here, I always recommend my friends to order the torteau crab which is almost too beautiful to eat. You can really taste the freshness of the crab and lobster, and the sweet crunchy vegetables on top added a great texture to the dish. Definitely the best appetizer to start off a meal.
Whenever I see poached eggs on the menu, I tend to order it as it can reflect the chef’s techniques – and I surely wasn’t disappointed! The egg came out with silky, easily pierced whites, and golden, gooey yolks. When mixed together with the bisque… it was absolutely divine. The mushroom added a good amount of earthiness to the dish.
This is the main reason I keep coming back to On. I’ve had my fair share of pigeons and I would have to say this is definitely the best I’ve ever had. The meat is juicy and tender. The combination of artichokes and lemon chutney gives it a great punch of flavour and the caramelization on the bird gives it the perfect touch of nuttiness it needed.
Cheese is also a must at On. They have their very own cheese room and the general manager/cheese master is Jeremy Evrard (formerly director of restaurant at Caprice). The Brillat Savarin is soft and creamy like ice cream and the 4 years aged Comte is only available at 11 restaurants in the world.
The fresh mandarin with sorbet was refreshing and the perfect way to end the meal.
Verdict: Forget about Upper Modern Bistro and come here instead. The food is amazing, you get a gorgeous view of the city, and an attentive group of wait staff that are like mind readers! Well deserved Michelin star. Don’t forget to order the pigeon!
Happy eating 🙂
ON Dining Kitchen & Lounge
28-29/F, 18 On Lan Street, Central
852 2174 8100