Rech Focus 
 
This September and October, Rech by Alain Ducasse at Intercontinental Hong Kong is celebrating seafood with new speciality dishes—namely Ducasse’s signature bouillabaisse, grey mullet carpaccio with sea urchin, and Ducasse’s savarin, a variation of the restaurant’s signature baba au rhum.  
 
Created during the 18th century, bouillabaisse is an icon in Provencal cuisine. The classic fisherman soup from South of France is reinvented by Stephane Gortina, executive chef of Rech, who serves the stew in two separate courses featuring noble seafood such as John Dory, monkfish, and spiny lobster. Guests can sample the saffron broth made with a melange of seafood, garnished with potatoes and fennel, followed by a main course of mixed seafood served on a silver tray with vegetables and rouille sauce on the side. The seafood stew is available on the five-course Rech signature menu priced at HK$1,188 per person. The two-course bouillabaisse can also be ordered a day in advance, priced at HK$2,188 for two persons. Guests can also sample a taste of the season’s best catch with Gortina’s new grey mullet carpaccio with sea urchin, as well as savarin served with Ducasse’s private label Rhum Agricole Extra Vieux XO as dessert.  
 
Rech, Lobby Level, InterContinental HongKong, 18 Salisbury Road, Tsim Sha Tsui, Kowloon, Hong Kong; +852 2313 2323