- Cuisines: French
NileGuide Expert Says:
The menu is a masterclass in seduction, featuring Japanese sea urchin, sea scallops and seasonal vegetables with a black truffle vinaigrette. This is followed by roasted Boston lobster, sauteed vegetables Provencal style and sea bass cooked "au plat". The main course features Black Angus tenderloin and there's a vanilla, raspberry and lychee compositionn for dessert.
Dinner at this sophisticated, seductive venue is more than just a meal -- it's an experience. From the moment you walk past the restaurant's "wine cellar," with approximately 3,000 bottles of both New and Old World selections, you know that this is a place of superlatives. Spoon bar would have to be one of the most highly regarded establishments in Hong Kong. Anything Alain Ducasse touches turned into epicurean gold.
The focal point of the dining room is the ceiling, where 550 hand-blown Murano glass spoons are lined up like a landing strip, directing one's attention to the open kitchen and to the stunning harbor view just beyond the massive windows. The restaurant is so low and close to the water that dining here is almost like being on a junk -- albeit a very luxurious one. Exquisite earthy rusty tones and textures make a stunning space to look out at the night lights on Hong Kong Island and Victoria Harbour.
The menu is divided into two sections: classic French favorites inspired by chef and restaurateur Alain Ducasse and contemporary SPOON originals. You might, therefore, opt for the classic duck foie gras followed by Wagyu beef tenderloin with truffle sauce, or go with the original creation of steamed duck foie gras with chutney pears and ginger and herb salad, followed by pan-seared red tuna with satay sauce and vegetables. Alternatively, your entire group may opt for the Sexy Spoon, a special tasting menu costing HK$788 (US$102/£51) per person for six courses or HK$988 (US$128/£64) for eight courses.
- © Frommer's 2013
- Very Highly Recommended 2010