When Julien Royer recalls his first impression of Hong Kong, it was the “incredible energy of the city that captured his attention.
“You got to be there in person to experience the fast-paced, soulful atmosphere, it’s a city with a unique soul,” says the chef-owner of Singapore’s three-MICHELIN-starred Odette and MICHELIN-selected Claudine. Royer, who has spent over a decade in Asia, takes pride in incorporating Asian influences into his cuisine at Odette, which has risen to global fame for its refreshing approach to French cuisine.
With Odette going from strength to strength, Royer’s first overseas outpost, Louise, was set to open in Hong Kong in 2019—the same year Odette earned its first three MICHELIN Stars—with a menu that focuses on “generous, warm and honest French food," according to Royer—a tribute to his roots growing up in the countryside in Cantal, France. Under the watchful eye of executive chef Franckelie Laloum, Louise was awarded one MICHELIN Star in the MICHELIN Guide Hong Kong Macau 2020.
Despite not being able to visit Hong Kong in the past two years due to the pandemic, Royer still has fond memories of Hong Kong’s dining scene: “I absolutely love the Chinese cuisine in Hongkong—from suckling pig to the best goose and duck, the amazing dim sum, and delicious egg tarts. The food scene in Hong Kong is very special and I appreciate the diversity of restaurants as well.”
Now with the recent opening of his second restaurant in Singapore, Claudine, and a more optimistic outlook to travel again, Royer shares some of the Hong Kong restaurants on his wish list and all-time favourites that he looks forward to paying a visit.
Any new restaurant openings/ news that you’re particularly excited about? I can’t wait to taste chef Antimo Maria Merone's food at Estro, he’s a good friend of mine and an amazing cook. I’m also looking forward to trying Vicky Cheng’s new place, Wing, as well as Ando and Amber after the big renovation works.
Whenever I feel like having a simple meal, I would go to 22 Ships for its rustic yet refined tapas fare served in a really cool atmosphere that is buzzy and relaxed.
My most memorable meal was at Xin Rong Ji and I was blown away by the quality of ingredients and cooking.
A restaurant that I would like to return to is Caprice in the Four Seasons Hotel Hong Kong. Guillaume is a good friend of mine and Caprice is the go-to place for a very special occasion.
A restaurant that more people should know about is Louise because the cuisine there is exactly the kind of food I enjoy eating these days.
My go-to place for dim sum is Seventh Son.
My go-to for classic Cantonese food is Tin Lung Heen for its lovely cantonese cuisine and service in an elegant dining room.
My go-to for noodles is Tsim Chai Kee for the wonton noodles.
My go-to for late-night eats is Tung Po.
CONTINUE READING: The Vanishing Treasures of Cantonese Cuisine and Where to Find Them
Hero image: Julien Royer (left) and Franckelie Laloum (right)
