Pierre, a low-key luxury restaurant on the top floor of the Mandarin Oriental Hotel in Hong Kong, has also been awarded two Michelin stars for many years, and is the culinary stronghold of French cuisine master Pierre Gagnaire in Hong Kong. Pierre is the perfect blend of Parisian passion and Hong Kong chic, and is the perfect place to find Fine Dining with a taste of Central.
Pierre Gagnaire is one of the world's most acclaimed chefs, with 17 Michelin stars and the title of "Chef of the World 2015" by Le Chef magazine. As one of the representatives of the most avant-garde "molecular cooking" of the moment, Gastronomie Moléculaire, Mr. Gagnaire has a very high status in France. His restaurants are all over the world, most notably Pierre Gagnaire's eponymous restaurant, which opened in Paris in 1996 and has been holding three Michelin stars for many years. Pierre in Hong Kong is helmed by French Sous Chef Jacky Tauvry, who is a protégé of Gagnaire and leads the way in the French cuisine scene in Hong Kong.
The restaurant's menu adapts to the season, with dinner menus and à la carte menus, as well as a dedicated dessert menu. Different from traditional French cuisine, Pierre Restaurant focuses on the fusion of classics and innovations, and is committed to the ultimate in imaginative cuisine. Pre-dinner snacks bring together small portions of different tastes of sweet, sour, salty and fresh, instantly opening up the taste buds. The quality of the bread before the meal is also excellent, and it is worth mentioning that the butter that comes with it is very fragrant, and it has a great flavor when paired with a crispy meal bag on the outside and the inside. The staple food includes lobster, ribeye steak, lamb chop and other options, and the source of high-quality ingredients has been one of the guarantees of the production level. It is worth mentioning that the main character and side dishes of the restaurant are presented on different plates, and the form is novel. The four-course dessert consists of puffs, ice cream, chocolate and cheese, which are not as sweet as traditional French desserts.
The restaurant's indoor dining area is L-shaped, with a table size of more than 10 tables, which can accommodate a small number of diners. Fortunately, compared with the popular Western restaurants such as Amber in the city, Pierre is relatively "unpopular", and seats can be booked one day in advance, and window seats need to be booked at least three days in advance. In addition to the admiring diners, many Mandarin Oriental in-house guests also come to dine here. The extreme natural scenery on the top floor of the hotel is very charming, and the window can see the Central Ferris wheel, which makes the night atmosphere unique. The interior is modern in black and purple, with mood lighting for elegance and comfort. Most of the service staff in the restaurant are French men, who need to communicate in English, and the service is attentive and attentive, and will carefully explain each dish to diners, and the closing and replenishing utensils are skillful, which can bring diners a comfortable and natural dining experience. In addition to the 10% service charge charged by most restaurants, the waiter will generally remind you to charge a 5% tip after the meal, and diners can pay the corresponding amount by themselves, and there is no mandatory requirement.
Notably, the Mandarin Steakhouse Bar, located on the ground floor of Mandarin Oriental, is a one-Michelin-starred restaurant that serves the finest charcoal-grilled grills, contemporary European cuisine, and a variety of fresh oysters.
