Akrame, located on Ship Street in Wan Chai, is not as formal as a traditional Fine Dining, but has a more casual street coolness. It is the eponymous restaurant opened by French celebrity chef Akrame Benallal in Hong Kong, and the main store in Paris is a long-established French restaurant with two Michelin stars. Hong Kong's Akrame is no slouch, having been awarded one Michelin star for three consecutive years from 2015 to 2018. Despite its Michelin star bonus, Akrame is still low-key and unassuming in the city's French dining scene, and is the most down-to-earth star restaurant among local diners.

Born in 1981, founder Akrame Benallal is undoubtedly a pioneer of French cuisine, and now owns more than a dozen well-known restaurants around the world. Akrame's menu changes on average every month, with a choice of three to eight courses from the chef's bespoke menu for lunch and dinner, priced between HK$300 and HK$1,300. The ingredients used in the restaurant are mostly from France and infused with local elements. One of the appetizers of the season is a near-raw egg, served with pea tarragon juice, which is scooped open with a spoon and the flowing egg liquid is warm in the mouth and accompanied by pea and vegetable aroma. The next dish of avocado snails is very delicious, with a slightly heavier fennel flavor on the top. The main dish is dry-aged medium-rare beef, with two small pieces of beef with a slightly sour taste in the mouth, and the acidity of the beef is balanced by beetroot and cocoa puree, but the portion is on the small side. The final dessert is the chef's signature "black pineapple", which is smoked and slow-roasted pineapple. The pineapple wrapped in charcoal retains its moist and juicy taste, and the vanilla ice cream on the side balances the smoky flavor of the roast. This "black pineapple" is also one of Akrame's most iconic dishes, inspired by the work of French artist Pierre Soulages.

From the color of the dishes to the style of the restaurant, it can be seen that the chef has a stubborn preference for black. The interior of the store is mainly in a simple black tone, and the layout is uniform in black from the storefront to the interior, which is very low-key. However, for Fine Dining, the layout of an ordinary restaurant, such as no tablecloths, small table area, and monotonous tables and chairs, makes many diners feel too casual and not formal enough. The lack of choice of dishes and the small portion size are also unsatisfactory.

Restaurants are located on Ship Street, a well-known food street in Central, including the three-Michelin-starred restaurant Bo innovation, which is opened by Chef Mok Leung and specializes in Chinese molecular cuisine, which is often hard to find, while other restaurants such as Akrame are overshadowed. Akrame does not need to make a reservation on weekdays, and there are seats at most of the restaurants. Most of the staff at the restaurant are young men, and they need to communicate in English, and the explanations when serving the food are all in English. Because the restaurant does not have a large number of diners on weekdays, it is basically equipped with a waiter, and its closing and serving are very fast, and the pace of the meal is slightly fast, giving diners a sense of urgency and not comfortable enough.