Rech by Alain Ducasse

MICHELIN GUIDE HONG KONG MACAU 2019

Rech by Alain Ducasse has been awarded 1 Michelin Star.

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ABOUT

If you think that the name Rech by Alain Ducasse sounds familiar, you wouldn’t be far off the mark. This particular establishment is the first international venture by the world famous Parisian seafood restaurant Rech, which was founded in 1925 by Adrien Rech and has been helmed by Alain Ducasse si ...More

If you think that the name Rech by Alain Ducasse sounds familiar, you wouldn’t be far off the mark. This particular establishment is the first international venture by the world famous Parisian seafood restaurant Rech, which was founded in 1925 by Adrien Rech and has been helmed by Alain Ducasse since 2007. With skilful preparation and the use of the freshest ingredients (think as seasonal fish and oysters), it wouldn’t be a stretch to say that this Rech by Alain Ducasse can garner a reputation to rival its Parisian sister restaurant.

Take in the beautiful view of the harbour as you wine and dine at the restaurant – it’s the whole experience you’ll get when you pay it a visit. As for the food, the ‘Club’ Crab and Mango is a generously-portioned, thoughtfully-crafted starter to try, and the perfect way to whet your appetite. The Chilled Rock Fish Soup, Saffron-Gold Caviar is another refreshing option you won’t regret. For the mains, do try the Duck from Challans with Langoustines – with duck meat that’s just soft and juicy enough, and a serving of langoustines which adds a nice touch to the flavour palette of the dish, you’ll be remembering this one for a long time yet. These are just a couple of examples of the good stuff that awaits when you visit Rech by Alain Ducasse – for a sublime dining experience, this is the place. (Aug 2017)

THE BUZZ

“Simplicity continues to be the key when it comes to how Rech’s seafood is executed. Wild cod aioli may not look like much, but the tender cod fillets are great with a generous helping of aioli, which brings richness to poached courgettes and carrots as well.” -Hong Kong Tatler

DISHES WE LOVE

Royal Seafood Platter, Pan-seared large sole with half-salted butter and tiny potatoes, Our XL eclair, chocolate or coffee, ‘Club’ crab and mango