Editor’s Note: Rech has closed as of March 2020.
Fine dining at its best
District: TST, Hong Kong
Cuisine: Contemporary Seafood
How much: Main courses range from $140 – $690
Best for: That special occasion
Must order: The Oysters and The Sole
Whenever I have friends visiting, the one thing on my infamous tour is dinner or drinks with a view. Nothing screams Hong Kong quite like the view of Victoria harbour and that scene just never gets old. So if you’re looking for dinner with a view in exquisite surroundings, then Rech will definitely meet all of your needs!
The newest dining addition at the InterContinental Hong Kong Hotel in TST is simply stunning with exceptional attention to detail and delicious food to match. Fine dining at its best! And this is exactly what you’d expect from the first international outpost of Paris’s most famous seafood restaurant.
Founded in 1925 by Adrien Rech and reborn by Alain Ducasse in 2007, Rech prides itself on offering the finest seasonal fish and oysters in contemporary cuisine.
No one can fault an evening that starts by entering a five-star hotel! If you want to feel like a princess for the night, start by get dropped off in the sweeping driveway next to a gushing fountain. Once inside, it’s on to a light and airy space which feels elegant without being pretentious. I felt right at home from the moment I sat down, and even more so when I was handed a chilled glass of champagne!
On to dinner. Bread was served on large rocks as was some of the shellfish (a great presentation!). It felt like being at the seaside (with less sand and better wine). Some of the chairs are even made from beautifully refined driftwood, and they truly are spectacular.
Before the starters we were offered a mixture or raw dishes. I particularly enjoyed Wild Cod Aoili served with garlic/watercress ($150) and the Mackerel, Caramelized Belly/shiso ($150).
Next were silky smooth oysters, which were, again, elegantly presented. There are four types of French Oyster to choose from and not only is Rech passionate about only selecting the best seafood, they also support ethical fishing techniques. This passion and commitment to quality is totally evident the moment you walk through the door.
For my starter I opted for the Vegetables with a Truffle Sauce ($310) which were cooked to absolute perfection. I could tell Chef Stephane Gortina puts just as much pride into his other dishes as he does with the seafood! I also opted to sample the Duck with Citrus Sweet And Sour Sauce ($480), and that, too, was delicious! It comes accompanied by a sweet and sour sauce which complemented the flavours wonderfully.
I also loved the Pan-seared Large Sole with Half-Salted Butter and tiny potatoes ($140) and these aren’t words I use lightly! If I have the option I’ll always choose meat over fish, yet the flavour of this dish would convince me otherwise on a return visit.
Before dessert we moved onto Camembert and wine (they insisted!). Again, if there’s a way to ensure you maximise the fine dining experience it’s with good cheese and a fine wine – you just can’t go wrong! This is a perfect addition to the menu and adds the finesse you want when dining in a place of this caliber.
Fortunately, I have a separate dessert stomach, as after all these courses I still didn’t want to miss out on the rich and creamy Chocolate Eclair ($120)! In fact, there were a range of delicious desserts on offer, but this was by far my favourite. The chocolate was beautifully rich… just like the man I intend to find and coax into taking me back to this truly lovely place.
Rech, Lobby Level, InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong, hongkong-ic.intercontinental.com/en/dining/rech-by-alain-ducasse