[Hong Kong] Ta Vie*

A little background:  Ta Vie 旅 means ‘your life’ in French and ‘journey’ in Japanese.  Chef Sato Hideaki, who has worked at Ryu Gin for three years, wishes to bring customers on a tasty journey through his special menu with French and Japanese fusion dishes that allows the ingredients to shine, accentuating their purity and original flavors…

[Hong Kong] Le Rêve

A little background:  Le Rêve combines the art of French cooking with specially selected fresh ingredients from Japan, to present their guests with an unprecedented experience in fusion fine dining. Head Chef, Ryogo Ozawa, is a rising Japanese talent who honed his skills as poissonnier at three-Michelin-starred L’Assiette Champenoise in Reims. At Le Rêve, he demonstrates…

[Toronto] Alo Restaurant

A little background: Alo’s intention is to get back to the roots of hospitality. They want each and every guest to feel welcome in their home, and that home is Alo. A destination for classically prepared, meticulously thought out French food and service. Their no-nonsense approach to fine dining with their combined experience working behind-the-scenes at some of…

[Hong Kong] Wagyu Takumi**

A little background: Awarded 2 stars in Michelin Guide Hong Kong and Macau 2014-16, Wagyu Takumi blends the finest French culinary traditions with Japanese ingredients and sensibility to create a unique cuisine that is rarely found elsewhere in Hong Kong. Chef Konishi admired the refinement of French cuisine and has previously worked in two-Michelin-starred L’ATELIER…

[Hong Kong] Belon

A little background:  Belon is helmed by Chef James Henry who headed up the much-adored Bones in Paris before it closed its doors in Aug 2015.  Belon will be reminiscent of the dynamic food scene found in Paris’ 11th arrondissement. Well-executed basics made from scratch form the foundation of the menu, which showcases French-rooted yet locally-influenced cooking created with the…

[Hong Kong] L’atelier de Joel Robuchon***

A little background:  Awarded three Michelin stars by the MICHELIN Guide Hong Kong and Macau for the fifth consecutive year. L’Atelier de Joël Robuchon opened its doors in Hong Kong in 2006, based on a new concept which Joël Robuchon created in Tokyo in 2003. The décor of the L’Atelier restaurant series is contemporary chic…

[Tokyo] Florilege フロリレージュ*

A little background:  “Florilège” means a collection of beautiful poems like flowers.  Florilege reopened in a new location and they opened with a desire to make customers happy through the experience of their meals. Chef Hiroyasu Kawate hopes that his food will leave his guests with some new insight. There are 11 thoughts into each dish. Chef Kawate and his team delivers…

[Hong Kong] VEA Restaurant and Lounge

A little background:  VEA stands for “Vicky et Antonio”, and can also mean “being different”.  Perched on the top floor of The Wellington, VEA is a restaurant helmed by Chef Vicky Cheng, to offer you a stunning 8-course seasonal tasting menu that is essentially “Young Modern French” with an Asian influence. The bar seating opens…