March 2020 edit: RECH is now closed
by Aude
InterContinental Hong Kong fruitful collaboration with Chef Alain Ducasse is going one step further with the exciting launch of Rech by Alain Ducasse, first international outpost of Paris’ famous seafood restaurant Rech.
by Aude
InterContinental Hong Kong fruitful collaboration with Chef Alain Ducasse is going one step further with the exciting launch of Rech by Alain Ducasse, first international outpost of Paris’ famous seafood restaurant Rech.
Ever been to SPOON before (previous restaurant of Chef Ducasse in the InterContinental)? The place has been fully revamped with a light and airy décor inspired by the sea. Much more design than it used to be. From the “Branca” chairs inspired by driftwood, polished by the sea, to the custom designed tableware in a palette of deep cobalt blues or the cloudy lamps handcrafted from 3,000 delicate small pieces of rice paper, each and every element of the décor is just whaouuuu and perfectly compliment the incredible harbour front view.
Let’s feast, shall we?
The menu is an invitation to dive into the big blue. Fresh oysters from France are definitely my kind of appetizers. But I cannot say no either to a selection of raw marinated fish and shellfish. The Hand-dived sea scallops with lemon and gold caviar are too die for and so is the wild cod in a garlic and watercress foam.
I heard that the cookpot is Mr Ducasse’s signature. Each and every of his restaurant has its cookpot dish. At Rech, it is a starter: the cookpot of tiny spelt, squid and sesame seeds. I did not go for it but could not refrain from dipping my fork in the one of my neighbour. I can tell you this dish is dope. So comforting and so earthy.
Speaking of comforting dishes, here comes my starter: the pan-seared langoustines ravioles in a delicate broth. Comforting but delicate at the same time. Loved it!
The menu is an invitation to dive into the big blue. Fresh oysters from France are definitely my kind of appetizers. But I cannot say no either to a selection of raw marinated fish and shellfish. The Hand-dived sea scallops with lemon and gold caviar are too die for and so is the wild cod in a garlic and watercress foam.
I heard that the cookpot is Mr Ducasse’s signature. Each and every of his restaurant has its cookpot dish. At Rech, it is a starter: the cookpot of tiny spelt, squid and sesame seeds. I did not go for it but could not refrain from dipping my fork in the one of my neighbour. I can tell you this dish is dope. So comforting and so earthy.
Speaking of comforting dishes, here comes my starter: the pan-seared langoustines ravioles in a delicate broth. Comforting but delicate at the same time. Loved it!
The pan-seared large sole is the signature main, served with half-salted butter and tiny potatoes. But I could not resist going for scallops, one of my fav dish on earth. Served in their shells with artichokes, coriander and peanuts those scallops are winners.
Don’t do what I did and eat the whole lump of butter, you definitely wanna save some room for desserts. Or do … after all, that lemon and seaweed butter is just way to yummy. You will want desserts anyway because I am telling you this is a part you cannot miss.
I am French and before moving to dessert I need my fix of cheese. The camembert from Normandy, matured 20 to 30 days is the only cheese served at Rech. Just have a small piece of it, you’ll understand why they are not serving any other cheese. You can either do like us and eat the whole cheese or be more reasonable and bring the leftovers back home. Might be better if you want to fully enjoy the sweet treats that are coming just after.
Don’t do what I did and eat the whole lump of butter, you definitely wanna save some room for desserts. Or do … after all, that lemon and seaweed butter is just way to yummy. You will want desserts anyway because I am telling you this is a part you cannot miss.
I am French and before moving to dessert I need my fix of cheese. The camembert from Normandy, matured 20 to 30 days is the only cheese served at Rech. Just have a small piece of it, you’ll understand why they are not serving any other cheese. You can either do like us and eat the whole cheese or be more reasonable and bring the leftovers back home. Might be better if you want to fully enjoy the sweet treats that are coming just after.
The XL Éclairs taste as good as they look but if you should only go for one dessert then go for Mr.Rech, the signature one (named after Adrien Rech, founder of Rech Paris in 1925). Imagine a hazelnut ice-cream in a hazelnut meringue generously topped with a warm chocolate sauce. Heaven in a plate.
Definitely a very Rech experience.
And I heard the Sunday lunch is definitely not to miss as it features a selection of Rech signature dishes including the oysters, the cookpot, a trio of starters, the wild cod aioli and the famous camembert.
Rech by Alain Ducasse
InterContinental Hong Kong
Signature dinner menu: HKD 1,188 / A La Carte menu is also available
Sunday Lunch: 4 courses set menu with choices of appetiser, main course and dessert plus Rech's famous Camembert / HKD 588 and wine options pairing available for HKD 188 or HKD 388
Children's Sunday lunch (under 12): 3 courses lunch menu with choices of starter, main and dessert and free-flowing drinks
Definitely a very Rech experience.
And I heard the Sunday lunch is definitely not to miss as it features a selection of Rech signature dishes including the oysters, the cookpot, a trio of starters, the wild cod aioli and the famous camembert.
Rech by Alain Ducasse
InterContinental Hong Kong
Signature dinner menu: HKD 1,188 / A La Carte menu is also available
Sunday Lunch: 4 courses set menu with choices of appetiser, main course and dessert plus Rech's famous Camembert / HKD 588 and wine options pairing available for HKD 188 or HKD 388
Children's Sunday lunch (under 12): 3 courses lunch menu with choices of starter, main and dessert and free-flowing drinks
