Jean May is attracting a coterie of local fans and, with its proudly seasonal food and comfortable, low-key style, it's easy to understand why. Chef Tiff Lo trained under Pierre Koffman in London and was clearly a good pupil. Confident and mercifully uncomplicated dishes delight customers for their pure, fresh flavours and precise execution. Duck breast with a spiced honey glaze and braised red cabbage and celeriac or daube de bœuf with braised beef cheeks and a delightfully buttery pommes purée may be preluded with a warm winter salad of roast jerusalem artichokes, egg yolk and parmesan, and bookended with sticky date pudding and clotted cream. Takeout is popular, too.
+852 3590 6033
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