Relive Hong Kong’s Golden Age at the revamped French fine dining restaurant JUNON in Wan Chai.
Steeped in history, JUNON (formerly named “Juno” after the mother and queen of Roman gods) was first opened in 1967 atop Wu Sang House, 26 floors above Nathan Road. The Kowloon dining staple was famously Hong Kong’s first revolving restaurant and a hotspot for dinner and a show.
After closing in the 80s, the restaurant has now established its new home in Wan Chai’s Wu Chung House almost four decades later. Today, JUNON carries on its predecessor’s legacy and transports guests back in time to Hong Kong’s Golden Age, inviting guests to enjoy French fine-dining cuisine enveloped in European grandeur.
Dressed To The Nines In European Grandeur
Sandwiched between the 40-storey high Wu Chung House and the busy Queen’s Road East below, JUNON is hard to miss with its emerald green exterior. Its wooden trimmings, velvet menu board and revolving door, while charming, did not quite prepare us for the opulent interiors awaiting us inside.
There is a lot to take in, from the brocade drapery to the crystal chandelier, custom stained-glass ceiling featuring Goddess Juno and a theatre-style stage. And that’s just La Scène de Junon, the restaurant’s main dining room!
On the opposite end is the more brightly lit Bistro Junon, fitted with a grand piano and ornate antiques, where guests are invited to socialise with friends or colleagues for a casual meal. Between both sections sits the restaurant’s bar.
Side note, we hear the ladies’ room is a popular spot for mirror selfies (and truth be told, the botanical wallpaper and little vanity nook had us tempted!).
Fine French Cuisine With A Local Twist
At the helm of the restaurant is JUNON’s newly appointed Executive Chef Loic Catherine, who previously worked at The Peninsula. Since joining in March 2022, Chef Loic has introduced three new French-inspired signature dishes to the menu, which we had the pleasure of trying.
To start, we had the Scallop Carpaccio, which looked just as pretty as the stained-glass art on the ceilings. It was clear from first bite, however, that the ingredients on the plate played more than just an aesthetic role.
The salmon roe, dill, vene cress and shavings of fennel all worked together to enhance the sweetness of the raw scallop and the little dollops of fennel mousse brought a smooth creaminess to the dish.
What followed was a delightfully rich lobster bisque which swirled around with the foamed cream as it was poured over plump chunks of lobster. Once again, the seafood sung in this dish. The flavour of the broth was clean and went nicely with a bit of freshly cracked black pepper.
Next came the Baked Local Farm Chicken, decidedly our favourite dish of the day. The chicken was prepared in a vacuum bag and presented whole at our table before being carved. What resulted from the special cooking technique was perfectly tender and juicy chicken and a testament to Chef Loic’s command over local ingredients.
Served with a side of roasted vegetables and a buttery smooth mashed potato (plus a delicious chicken jus which we poured liberally over everything!), you can bet we’ll be back to enjoy this dish again with our friends and family.
Entering A New Era With Creative Desserts
Dessert was handed over to Pastry Chef Killua Cheung, who prepared two of his sweet creations for us. Known for his creative flavour combinations, we were excited to try Chef Cheung’s dessert of almond meringue, yuzu foam, black sesame paste and caramel ice cream. This dish certainly felt more modern, but similarly delivered crisp flavours that married together well.
We also loved Chef Cheung’s contemporary take on the classic combination of chocolate fondant and vanilla ice cream, which added crispy elements in the form of chocolate rice crispies and a chocolate tuile disc.
District: Wan Chai
Cuisine: French fine-dining cuisine with a local twist
How much: Set lunch starts at $258 per person; from $728per person for set dinner; from $1,088 for dinner tasting menu. A la carte dishes range from $120 to $450.
Must order: Baked Local Farm Chicken, Scallop Carpaccio and Chocolate Fondant with Vanilla Ice Cream
The best for: Corporate lunches, afternoon tea and celebratory gatherings with friends and family
JUNON is open daily from 12pm to 11pm.
JUNON, 2/F Wu Chung House, 213 Queen’s Road East, Wan Chai, Hong Kong, 2808 0882, junon.com.hk
Brought to you in paid partnership with JUNON. All opinions are from the editor’s genuine experience.
All images courtesy of Sassy Media Group.