Chef Maxime Gilbert marries elegant French flavours with diverse Japanese ingredients using modern twists on traditional techniques to wonderful effect. It seems to have paid off as Ecriture has become a top echelon darling of the Hong Kong restaurant scene, garnering an international following into the bargain.
Against a pretty minimalist backdrop – think soft organic wallpaper and a symmetrical copper ceiling – dishes are allowed to shine. Start with yakitori of Mont Saint Michel mussels, glazed with peach syrup and served like a Charentaise éclade and follow up, perhaps, with black truffle Miyazaki wagyu, cooked and raw and served mille-feuille style, with uni and truffle marmalade. And finish with a buckwheat mousse served with a fabulous chocolate sorbet and caramelized nuts.
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