Rech by Alain Ducasse

French mastery meets Hong Kong
VERIFIED LUXURY
InterContinental Hong Kong has long been a top choice for harbor-side dining, and now there’s another reason to visit: Rech by Alain Ducasse. As the very first outpost of the Ducasse-branded Parisian restaurant, originally founded in 1925 and reincarnated by the famed chef in 2007, this fresh new face specializes in even fresher seafood.

With internationally acclaimed chef Ducasse as the creative force behind the menu, you will take a trip around the French coastline, from Saint-Michel oysters to Brittany blue lobster. A special aged Camembert also makes an appearance, as do a few eye-catching desserts, such as the not-to-miss oversized éclairs.

Meanwhile, the subtle and sophisticated restaurant design captures the maritime essence without going overboard — picture bright white interiors, custom artwork and, of course, expansive windows to showcase famous Victoria Harbour.


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Our Inspector's Highlights
• Floor-to-ceiling windows means that excellent Victoria Harbour vistas compete with the beautiful dishes for your attention.

• Rech’s Sunday lunch is an experience. The family-friendly occasion offers a mix of set menus and à la carte options. To top it all off, optional free-flow beverage packages will pour as much wine and champagne as you can drink in one sitting.

• Oenophiles, get excited. There are more than 4,850 bottles and 468 different labels (mostly French) up for grabs.

• Pace yourself: just when you think dinner has come to an end, a tray of divine après-desserts arrives with freshly baked madeleines, Alain Ducasse chocolates and housemade yuzu-flavored marshmallows.

• The Hong Kong restaurant is decked out in subtle artwork, from the Japanese-style fish watercolors by French artist Jean-Pierre Guilleron to the handcrafted Chinaware by Belgian ceramicist Pieter Stockmans.
Things to Know
• Dining with a vegetarian in the seafood restaurant? There’s always the signature 20- to 30-day aged Camembert, several salads and a few grain-based dishes, including the Haute-Provence spelt with almond and tomato served in a signature Ducasse cookpot.

• The dress code is smart casual, but Rech is far from stuffy. While you should avoid showing up in a tank top or sandals, a comfy-chic look should fit right in.

• Some portions are larger than others, so ask if you’re unsure. The Ducasse cookpot dish, for example, is very generous — making this an great appetizer for sharing.

• While Ducasse himself can’t be everywhere at once, you are in good hands with chef Stéphane Gortina, who has been looking after Ducasse’s restaurants for more than 12 years.

• Everyone wants a front-row seat to Victoria Harbour’s famous views, so reserve at least a month in advance if you’re visiting during one of Hong Kong’s many business expos or around Art Basel in March.
The Food
• A meal at Rech is a delicious marathon. The experience kicks off with housemade seaweed crackers and country bread (served with addictive half-salted Bordier butter from Brittany), an amuse-bouche (which might be a sabayon oyster or gratinated cockles) and a seaweed baguette.

• The menu changes with the seasons, featuring only fresh seafood from small, independent fishermen in Europe.

• One staple on the menu is the Royal Platter, a beautiful seafood experience for two people, including a mix of pink shrimp, crabs, langoustines, oysters, clams and a carafe of white wine.

• Desserts are to die for — don’t miss the baba au rhum (served in Alain Ducasse restaurants across the world) or the “XL” chocolate éclairs, made fresh daily.
The Design
• Inside the airy, all-white space, you’ll notice details at every turn, from the fish-shaped butter to the polished rocks from the beaches of Brittany, which double as centerpieces and resting places for the seaweed baguettes.

• Designed by Paris-based Marie Deroudilhe, the space combines subtle seaside nods and delicate, floating rice paper lamps for a neo-nautical result.

• The artwork was specially commissioned from artist Jean-Pierre Guilleron. Not only is it incorporated on the walls, but also into the custom tableware.

• The room is divided into several dining nooks for intimacy, while accents — like the driftwood-inspired Branca chairs by Mattiazzi, with their burnt orange leather — add a bit of warmth to the clean white décor.
Getting There
18 Salisbury Road, Kowloon, Hong Kong, China
TEL852-2721-1211
Rech by Alain Ducasse
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