Who would have thought a restaurant would name itself “Écriture,” which means “writing” in French? Shouldn’t that be a name for a bookstore or a cafe at most? The only connection between écriture and the restaurant is that both are French. Executive Chef Maxime Gibert, also the former Chef de Cuisine at Amber, combines French techniques with Japanese foodspirations into his dishes. It seems like more and more restaurants in Hong Kong are leaning towards French-Japanese fusion, catering to Hong Kong’s appetite for fine dining with a healthier and lighter tastes.
4/F, No. 522 Lock Hart Road,
Causeway Bay, Hong Kong
Yamataka Seafood Market
2/F, Wanchai Ferry Pier
Hello Kitty Chinese Cuisine
Shop A-C, G/F, Lee Roy Mansion,
332-338 Canton Road, Jordan
3/F, The Pottinger Hong Kong
Central, Hong Kong
I wrote this a while ago and only shared it with my Facebook friends. Unlike my other posts on food, travels and progress at Le Cordon Bleu, this post is more about my general overview about the F&B industry. What I’m sharing are some very raw feelings and I hope you guys understand my point of view after reading this article my friend shared with me.
Shop OT215K, Level 2, Harbour City