The 2018 Michelin Guide recognized two restaurants at the InterContinental Hong Kong, awarding a total of three Michelin stars. Yan Toh Heen, their Cantonese restaurant, earned two stars, while Rech by Alain Ducasse, a recent addition opened in March 2017, received one. Rech by Alain Ducasse is not only the hotel’s newest culinary venture but also marks the first international location of the acclaimed Parisian seafood restaurant.
Claus Pedersen, General Manager of the InterContinental Hong Kong, expressed his pride, stating that achieving these stars is a testament to the dedication and effort of their entire team. He emphasized that the Michelin recognition reinforces the InterContinental Hong Kong’s standing as a premier destination for unforgettable dining. He added that their primary focus is to offer exceptional dining experiences that resonate deeply with their guests, underscoring their commitment to consistently providing high-quality cuisine and service.
Source: InterContinental Hong Kong. Steamed garoupa, prawns and scallops dumpling.
This is the fourth year in a row that Yan Toh Heen has earned two Michelin stars. For 33 years, the restaurant has been delivering exquisite Cantonese cuisine.
Executive Chef Lau Yiu Fai, who has been with Yan Toh Heen since its inception in 1984, along with his team, are dedicated to using only the highest quality, freshest seasonal ingredients. They combine this with refined Chinese culinary techniques and a modern, artistic presentation.
The restaurant offers an extensive à la carte menu, in addition to set lunch and dinner menus. Diners can also explore special menus that highlight seasonal Cantonese specialties. During lunchtime, patrons can savor both traditional and inventive dim sum.
Kelvin Ng, Yan Toh Heen’s Tea Sommelier, has carefully selected an exclusive Chinese tea menu and provides tea-pairing suggestions as an integral part of the Yan Toh Heen experience.
Source: InterContinental Hong Kong. Roasted figs, cottage cheese sorbet (vegetarian).
Rech, one of Paris’ most celebrated seafood establishments, was established in 1925 and later revitalized by Alain Ducasse in 2007. Approximately nine months ago, it made its international debut at the InterContinental Hong Kong, taking over the space previously occupied by SPOON by Alain Ducasse. Offering a truly French seafood experience, Rech showcases the freshest oysters and fish sourced directly from France, prepared with Chef Alain Ducasse’s signature touch and contemporary flair. The restaurant provides a modern and relaxed seaside ambiance, complemented by breathtaking panoramic harbor views.
Executive Chef Stéphane Gortina, who boasts over 12 years of experience working alongside Alain Ducasse at various restaurants worldwide, has been leading the kitchen since Rech’s opening. Prior to this role, he served as the Executive Chef at SPOON by Alain Ducasse.
Marie Deroudilhe, who redesigned the Parisian Rech in 2012, also spearheaded the design of the Hong Kong location. The design incorporates elements reminiscent of the sea, such as the inside of a seashell, a piece of driftwood, and drifting clouds, alongside the interplay of shimmering sunlight and waves on the water’s surface.
Beyond Yan Toh Heen and Rech by Alain Ducasse, the InterContinental Hong Kong is also home to other notable dining venues, including NOBU InterContinental Hong Kong, THE STEAK HOUSE winebar + grill, and the Harbourside.
Details:
InterContinental Hong Kong is located at 18 Salisbury Road, Kowloon, Hong Kong.
Rech by Alain Ducasse is open for dinner from Tuesday to Sunday and for lunch on Sunday. Yan Toh Heen welcomes guests for both lunch and dinner.
For reservations, please call +852 2313 2323.