The French restaurant renews traditional dishes with new interpretations
2020 has brought an exciting series of French restaurant openings—boasting a more relaxed setting and uncomplicated menus, concepts like Jean May, Batard, and Bouillon are among some of the city’s hottest tables. This November, Les Papilles, a new bistro in Causeway Bay, is set to present new ways of interpreting French classics.
The kitchen is led by executive chef Jeff Chan, who began his career as the demi chef de partie at the Landmark Mandarin Oriental Hong Kong, followed by a few head chef stints at Pastis, Aqua Group, and the now-closed St. George at Hullett House, working alongside Philippe Orrico.
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Les Papilles, or ‘taste buds’ in French, takes up a long and narrow space that seats only 20 guests. The petite restaurant focuses on new interpretations on French classics with seasonal seafood as the main priority. Highlights from the a la carte menu include crab and sea urchin with celeriac foam, a presentation that reminds us of Amber’s iconic Hokkaidon sea urchin with caviar dish. Instead, Chan tweaks the Richard Ekkebus classic with celeriac foam to accompany king crab meat and sea urchin. Other dishes include lightly smoked salmon with caviar, cucumber salad and avocado puree, the salmon lightly smoked with apple wood and topped with North Pacific caviar, avocado, lemon juice and zesty makrut lime. Guests can choose between Chan’s fried Amadai tilefish fillet and lobster with jus and leek coulis or French steak bavette with truffle mash and Montpellier butter for their main course.
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