Answers from Our Experts (1)
Felix was launched in 1988 and yet Philippe Starck’s timeless creation still looks fresh and relevant. Most diners start with an aperitif at either the sleek American Bar or its sister bar, the more intimate Balcony Bar, descending the backlit catwalk staircases to join the fun, elegant buzz of the restaurant for dinner. Chef Yoshiharu Kaji, who studied European cuisine in France, brings his innate attention to detail together with a flair for innovation to the Felix menu, which is all about fresh and seasonal ingredients and a clean taste — healthy yet sophisticated. The Hong Kong restaurant offers several signature dishes, which change regularly, such as the slow-cooked sea bass-shrimp with lobster foam with poached baby vegetables in lobster stock from The Felix Experience menu or the light goat cheese mousse “cigar”, caramelized green apple and fresh fig from the Chef’s Signature Menu.