Cépage, Hong Kong
Singapore-based Les Amis Group takes on Hong Kong’s already vibrant dining scene with its maiden overseas venture, hoping to stamp its culinary mark on the Pearl of the Orient.
Singapore-based Les Amis Group takes on Hong Kong’s already vibrant dining scene with its maiden overseas venture, hoping
to stamp its culinary mark on the Pearl of the Orient.
Cépage is essentially Hong Kong’s version of Les Amis Singapore, bringing with it the same blend of exquisite French-Mediterranean
fare that has been the launch-pad of the Group’s success in Singapore.
Aiming to translate that success, the Group recalled the architect and interior design team of Tan Kay Nee, who had earlier
fashioned the Group’s Italian concept La Strada in 2006, for the design of Cépage.
Tan drew inspiration from 18th century French villas, but gave it a modern spin. Vibrant paintings by Chinese artist
Mao Tong Qiang sit alongside Chester armchairs in warm hues of burgundy, and antique chandeliers.
All these details are visible through floor-to-ceiling windows that wrap around the three-storey restaurant, which comprises
a main dining hall on the first floor, a lounge/bar, private dining rooms on the third, and a rooftop bar. There are also
two wine cellars housing red and white wine respectively, and over 2,100 wine labels, such is the restaurant’s emphasis
on tailored wine pairings.
The Chef
Resident Chef Thomas Mayr promises light and contemporary dishes at Cépage, preferring in his own words to “keep the
dishes relatively simple to let the ingredients speak for themselves”.
Having cut his teeth at numerous Michelin-starred restaurants in Italy and Germany, Mayr has also presided over the “era” of
Les Amis Singapore’s ascent to fame.
Together with three-time Sommelier of the Year, Randy See, who oversees operations at Cépage, the dynamic duo will
look to make Cépage the next go-to place for Hong Kong’s discerning (and difficult-to-please) gastronomes.
Signature Dishes
The menu at Cépage will feature familiar Les Amis Singapore classics such as Cold angelhair pasta with Aquitaine Caviar,
Japanese kombu and white truffle oil, Wild mushroom risotto, pan seared foie gras and langoustine, and Celeriac and Japanese
organic egg yolk ravioli, truffle jus with seasonal mushrooms. For the Hong Kong, dishes to look out for include the
Pyrenean milk-fed lamb rack, eggplant caviar, roasted pearl onion, cherry tomato confit and the Iberian pork belly en
sou vide with Iranian Beluga caviar and champagne sauce.
To get a taste of what Cépage is all about, opt for the seven-course Menu Degustation at HK$1320. But if you prefer
something that is lighter on your wallets, drop by for lunch, with a choice of two to four-course set menus.