Situated on the 25th floor of the Mandarin Oriental guests can experience outstanding modern French cuisine with creative interpretations of classic dishes. Diners are seated in a luxurious environment with stunning views over Victoria Harbour.

PROFILE

Opened in October 2006, Pierre is on the top, 25th floor of the Mandarin Oriental. Pierre Gagnaire himself is present generally three times a year, with his protégé Jacky Tauvry as executive chef in the master’s absence.

MUST TRY 

Perfume of the earth, a selection of earthy ingredients smoked over hay in the dining room.

AMBIENCE

The lofty perch of Pierre on top of the Mandarin Oriental, with enormous picture windows framing a gasp-inducing view of Hong Kong’s harbor and soaring towers, is a suitable setting for some of France’s most extraordinary cuisine.

SERVICE

Mandarin Oriental service, which is to say, perfect.

FOOD

The menus change with the seasons. The a la carte is brief, and there are two tasting menus, plus a two-course and a three-course lunch menu. The joy is in complex dishes that consist of multiple ingredients and head off into the unknown, such as coating line-caught sea bass with Pondicherry red peppers, adding peach marmalade to grilled lamb chops, and matching golden-brown liver cake with turbot seared on the bone.

PRICING

HK$500 to HK$960

SUMMARY

Gagnaire is recognized as one of the world’s great contemporary chefs. He can also be controversial. Guests at Pierre are likely to be talking about their meal for a long time afterward.