The Ocean presents two exclusive nights of collaboration with chefs from Tokyo's two Michelin-starred Cuisine[s] Michel Troisgros restaurant
On June 24 and 25, Repulse Bay restaurant The Ocean is collaborating with not one – but two – chefs from Japan’s two-Michelin starred Cuisine[s] Michel Troisgros Tokyo. The Ocean’s chef, Agustin Balbi, is also lending his hands for a special culinary experience on both nights. The Troisgros name is legendary on the shores of France, with its restaurant dating back to 1930.
For two exclusive nights, chefs Michele Abbatemarco and Guillaume Bracaval, alongside chef Balbi, are creating a delectable six-course menu to showcase what the Troisgros spirit and Hong Kong elements can produce. On the menu are items with beautiful names such as the Brise Oceane, which is smooth tofu and sea urchin veiled with caviar, and the Premiere Vague, comprised of smoked scallop, salicornia textures and girolle mushroom.