Just when you thought fine dining was dead, Rêveri opens as a refined gastronomic experience in Sheung Wan.
You might have noticed the other day that three Michelin-starred Noma, long marked as the best restaurant in the world, has announced it will close, with its founder, chef René Redzepi stating that its ultra-local fine-dining focus is, according to The Washington Post, not sustainable. In fact, the idea of ‘casual fine-dining’ has made massive headway over the past decade, aided we are sure by the restrictions of Covid, as diners shrug off formality and instead imbrace a sense of place and experience.
Now, one new eatery in Hong Kong promises a “fine-dining” experience that’s both delicious and accessible. The brainchild of founders Jessica Kesumo and John Law, who first envisioned creating a restaurant together in 2018 after helping establish a family friend’s restaurant in Indonesia, Rêveri (which aptly translates as “dream”) promises “a one-of-a-kind fine dining experience” that draws inspiration from the couple’s journey in conceptualising and creating this concept and space together.
Located in the heart of Sheung Wan along Mercer Street, Rêveri will offer simple yet forward-thinking lunch and dinner tasting menus that combine Asian flavours with western cooking styles and which showcase dishes that cater to the cravings of all guests. Diners can expect a range of premium-quality ingredients, elegantly presented and paired with a carefully curated selection of fine wines and Japanese sakes.
Highlights of the dinner tasting menu include Truffle Brioche, a decadent starter showcasing a perfectly seared Japanese scallop with aged cheddar and a drizzle of fragrant scallop oil atop a fluffy truffle brioche bun; the intricate, bite-size Carabinero Tart, with a red prawn emulsion, foie gras mousse, and yuzu sake jelly caviar; and Butter Poached Lobster drizzled with a fragrant Shaoxing wine sabayon, decorated with ribbons of homemade pickled daikon, and perched atop a rich and savoury lobster bisque.
Also, look out for Australian Wagyu Duo, presented in two ways (above), simply seared, and braised with red fermented bean curd, served with celeriac and potato gratin; and Japanese Sea Bream Fish Rice, the flavours of the firm yet mild fish further enhanced over smoky charcoal, with a topping of briny ikura, spring onions and fresh uni.
Each plate is portioned individually, allowing guests to customise their dining experience while the front-of-house team’s hospitality complements the intimate indoor space, which is decorated with muted tones and warm lighting.
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