by Aude Camus
A well-known figure among Hong Kong discerning diners, chef Olivier Elzer – who runs the kitchen of Michelin-starred French restaurant L’Envol in The St. Regis Hong Kong, is launching today his personal concept: Clarence. And it’s without any doubt, one of the most delicious news of this first quarter of 2022.
I sat in the bright, spacious, airy main dining room on a sunny day for a chance to sample some of chef Elzer’s contemporary creations combining seasonal fresh French ingredients and Asian cooking method. Disclaimer: the spread was enticing enough for me to give a go to frog legs for the very first time in my life. In a nutshell: I loved it.
People
A well-known figure among Hong Kong discerning diners, chef Olivier Elzer – who runs the kitchen of Michelin-starred French restaurant L’Envol in The St. Regis Hong Kong, is launching today his personal concept: Clarence. And it’s without any doubt, one of the most delicious news of this first quarter of 2022.
I sat in the bright, spacious, airy main dining room on a sunny day for a chance to sample some of chef Elzer’s contemporary creations combining seasonal fresh French ingredients and Asian cooking method. Disclaimer: the spread was enticing enough for me to give a go to frog legs for the very first time in my life. In a nutshell: I loved it.
People
Based in Hong Kong since 2009 - when his mentor legendary chef Pierre Gagnaire set him on a mission to achieve two Michelin stars for his namesake restaurant at the Mandarin Oriental Hong Kong, chef Olivier Elzer is a well-known figure on the local fine-dining scene. From clinching L’Atelier de Joel Robuchon Hong Kong’s third Michelin star as Executive Chef and starting his first solo venture Seasons by Olivier Elzer back in 2014 – a restaurant which was awarded a Michelin start a year after opening, to being invited to take the reins of The St. Regis Hong Kong’s F&B and receiving a first star for French restaurant L’Envol in 2020 and the second one in 2021, the chef has definitely proven that Hong Kong is his creative playground.
REDISCOVER OUR 2019 INTERVIEW OF CHEF OLIVIER ELZER
With chef Elzer having to share his time between L’Envol and Clarence, he needed someone to lead the team at Clarence and has entrusted his protégé, Simon So, with this mission. Having worked with chef Elzer at Pierre, L’Atelier de Joel Robuchon Hong Kong, Seasons by Olivier Elzer and L’Envol, chef So knows for sure how to bring chef Elzer’s creative vision of French cuisine to life.
Interior Design
REDISCOVER OUR 2019 INTERVIEW OF CHEF OLIVIER ELZER
With chef Elzer having to share his time between L’Envol and Clarence, he needed someone to lead the team at Clarence and has entrusted his protégé, Simon So, with this mission. Having worked with chef Elzer at Pierre, L’Atelier de Joel Robuchon Hong Kong, Seasons by Olivier Elzer and L’Envol, chef So knows for sure how to bring chef Elzer’s creative vision of French cuisine to life.
Interior Design
Divided in four distinct dining areas, the bright and spacious space offers unrivalled views of Tai Kwun and the Victoria Harbour from the 25/F of H CODE on Pottinger Street.
The Main Dining room, with its open kitchen and contemporary decor is where most guests will enjoy their Clarence’s experience. It leads to the Raw & Wine Bar, an open counter designed to elevate the seafood and wine pairing experience.
The Main Dining room, with its open kitchen and contemporary decor is where most guests will enjoy their Clarence’s experience. It leads to the Raw & Wine Bar, an open counter designed to elevate the seafood and wine pairing experience.
Seating at the heart of the space is the Sommelier Room. This private dining space can seat up to 14 guests in its décor reminiscent of France’s traditional wine cellars. The chef’s love for wine has also inspired the name of the restaurant, Clarence being a nod to Le Clarence de Haut-Brion the 2nd wine of Château Haut-Brion – one of France’s most iconic wine estate. Last but not least is The Lounge, an intimate space presenting a curated selection of cigars.
Food
Food
Whether you’re in the mood for something light and fresh from the raw selection, something creative from the Yakifrenchy menu or feel like ordering a larger plate to share with friends or family, you’re in a flavourful treat.
Taking inspiration from Japanese sushi counters, the raw selections is crafted with ingredients from the French sea, marinated with citrus and smoked. Cue octopus, prawns, trout and more.
The Yakifrenchy concept breathes new life into classic French dishes such as Challans Duck Confit, Burgundy Snails and Frog Legs, turning them into skewers cooked on the robata grill.
The fishes and meats cooked on the bone are designed to share.
Taking inspiration from Japanese sushi counters, the raw selections is crafted with ingredients from the French sea, marinated with citrus and smoked. Cue octopus, prawns, trout and more.
The Yakifrenchy concept breathes new life into classic French dishes such as Challans Duck Confit, Burgundy Snails and Frog Legs, turning them into skewers cooked on the robata grill.
The fishes and meats cooked on the bone are designed to share.
Must-order dishes:
The raw Black Prawns with tonka bean and lemon peel (HKD 228), for a refreshing start of the meal.
The Eggplant Escabeche (HKD 62) yakifrenchy, a veggie skewers that is addictively caramelised and melts in your mouth.
The Frog legs, pastis and tomato (HKD 68) yakifrenchy which is surprisingly refreshing and tastes like summer on a skewer.
The Duck confit meatball and garlic (HKD 68) yakifrenchy that offers a refreshing and creative take-on duck confit.
The Eggplant Escabeche (HKD 62) yakifrenchy, a veggie skewers that is addictively caramelised and melts in your mouth.
The Frog legs, pastis and tomato (HKD 68) yakifrenchy which is surprisingly refreshing and tastes like summer on a skewer.
The Duck confit meatball and garlic (HKD 68) yakifrenchy that offers a refreshing and creative take-on duck confit.
The Skate Wing (HKD 688 for 400g / HKD 888 for 600g). Cooked on the teppan grill it literally fells off the bone and melts in your mouth. It’s the perfect dish to share and each guest is invited to add brown butter and spices to his own taste.
Whatever you do, make sure to save some space for the homemade waffle. Served with salted caramel, this cross between croissant and waffle, is an addictive little thing that will leave you craving for more.
Clarence
https://www.clarencehk.com/
25/F, H Code, 45 Pottinger Street - Central
Clarence
https://www.clarencehk.com/
25/F, H Code, 45 Pottinger Street - Central
This write-up is based on a complimentary lunch media tasting hosted by Clarence. No money has been paid for publishing this article which is entirely based on the genuine opinion of its author.
