Pierre Gagnaire is easily one of the world’s most recognised chefs and his Paris flagship restaurant is amongst the absolute best in the world. Over the years the Chef has expanded his empire to hot spots like London, Tokyo, Seoul, Moscow, Las Vegas, Saint-Tropez and Courchevel. His restaurant in Hong Kong was opened inside the Mandarin Oriental in 2006.

Pierre is one of the best haute cuisine restaurants you will find in Hong Kong and that does not say little considering the fierce surrounding competition. The quality of the cuisine is of absolute world class and Gagnaire’s complex cooking is represented at its best. Many chefs like to keep it simple and focus on just a few ingredients, but that is not Pierre’s style. You can expect an inventive cuisine of creativity and intelligence with multi-course presentations of a specific main ingredient served in single servings. An example is the presentation of lamb with Milanaise-style lamb cutlet, Swiss chard with pine nuts as one of the dishes, another with roasted medallions of lamb with oregano, braised baby onions and crumbed garlic cloves, a third dish with grilled Portobella mushroom, gorgonzola fondue with tomato and Pierre potatoes. All come in one serving of several small dishes and other examples are the multi-courses based on pork, beef or farm hen. Of course you can have a more traditional tasting menu as well, as the popular express lunch menu which can be done in around one hour for people with limited time.

Chef de Cuisine Philippe Orrico handed over the baton to the new Chef de Cuisine Nicolas Boujema in September 2011. Boujema only stayed until 2013 when Jean-Denis Le Bras became the new Chef.

You have some wonderful views of the Victoria Harbour from the restaurant’s perfect location on the twentieth fifth floor. The floor-to-ceiling windows are part of several perfect elements of one of Hong Kong’s more luxurious dining venues.

Chef Patron and Restaurateur Pierre Gagnaire has a great cooperation with Mandarin Oriental which has resulted in one of his best restaurants so a reservation should seriously be considered during your time in Hong Kong.

Written by Andy