Red shrimp and samphire and gold caviar, Rech by Alain Ducasse, Tsim Sha Tsui, Hong Kong
Wild cod aïoli, Rech by Alain Ducasse, Tsim Sha Tsui, Hong Kong
Grilled Sea Scallops, Rech by Alain Ducasse, Tsim Sha Tsui, Hong Kong
Grey Mullet Carpaccio, Rech by Alain Ducasse, Tsim Sha Tsui, Hong Kong
Table View, Rech by Alain Ducasse, Tsim Sha Tsui, Hong Kong
Line-caught Sea Bass, Rech by Alain Ducasse, Tsim Sha Tsui, Hong Kong
Duck from Challans with langoustines, Rech by Alain Ducasse, Tsim Sha Tsui, Hong Kong
Lobster, Rech by Alain Ducasse, Tsim Sha Tsui, Hong Kong
Menu, Rech by Alain Ducasse, Tsim Sha Tsui, Hong Kong
Gold Cavier, Rech by Alain Ducasse, Tsim Sha Tsui, Hong Kong
Seafood Platter, Rech by Alain Ducasse, Tsim Sha Tsui, Hong Kong
Baba with rum of your choice, lightly whipped cream, Rech by Alain Ducasse, Tsim Sha Tsui, Hong Kong

Rech by Alain Ducasse

Contemporary French seafood at InterContinental Hong Kong in Tsim Sha Tsui

Earn 100 Chope-Dollars at this Restaurant (?)

  • Location

    Tsim Sha Tsui

  • Address

    Lobby level, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong Map

  • GOOD FOR

    Business Meetings, City Views, Casual Dining, Kid Friendly, Private Functions, Quiet Dining, Romantic Dates

MICHELIN GUIDE HONG KONG MACAU 2019

Rech by Alain Ducasse has been awarded 1 Michelin Star.

Chope has partnered with Michelin as the Official Reservation System Provider to help you make reservations instantly. Don't miss the chance to experience a Michelin-awarded restaurant.

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

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

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