Chef Olivier Elzer, whom you may know from L’Envol at The St Regis Hong Kong, has launched his own restaurant Clarence on the 25th floor of H Code this month. The restaurant is a huge space with over 6,000sq ft of space and four dining areas including the Raw & Wine Bar, a private black wine cellar ‘Sommelier Room’ for dedicated pairings, Main Dining Room, and The Lounge which has been designed as a relaxing spot overlooking Tai Kwun for cigars.
The contemporary French restaurant is helmed by his Elzer’s protegé, chef Simon So, and presents a creative menu that playfully celebrates French classics using Asian cooking methods. Owing to methods of charcoal grilling, steaming, and cooking on a teppan the restaurant is able to serve a much lighter version of French recipes. This includes their ‘Yakifrenchy’ category of dishes which, as you might have guessed, uses the Japanese kushiyaki methods of grilling food on skewers to freshen up French favourites such as Challans duck confit, frogs legs pastis, snails burgundy and ratatouille.
Other highlights include raw preparations of unexpected catches. Think smoked trout served with avocado wasabi and garlic oil, arctic char gravlax with bottarga muggine, and black prawns brightened with lime and tonka bean. Then there are some sharing plates of seafood and poultry including the whole skate wing on the bone served with garlic confit and charcoal burnt mashed potato, as well as desserts in the form of a croffle (croissant-waffle pastry) and Normandy ice cream.