The closest nine-star celebrity chef to Taiwan～Hong Kong::SPOON

Alain Ducasse, known as the “chef of the century,” is the first chef to have Michelin three-star restaurants in three different countries. To savor this master chef’s exquisite cuisine, you don’t need to fly to Le Louis XV in Morocco, Alain Ducasse au Plaza-Athénée in Paris, or Beige in Tokyo. With just a flight of less than two hours, you can enjoy world-class gourmet food at SPOON by Alain Ducasse in the InterContinental Hong Kong.

Since its opening in 2003, SPOON in Hong Kong has remained a favorite among food lovers. The menu here inherits Alain Ducasse’s emphasis on “originality,” using the finest ingredients from around the world to cook French cuisine while minimizing excessive seasonings to preserve the original flavors of fresh ingredients. At the same time, Alain Ducasse pays special attention to the presentation of his dishes, with every detail perfectly taken care of, making the experience almost edible with the eyes. This new-style borderless cuisine, born from high originality, can be said to have pioneered the trend of stylish gastronomy. Although SPOON by Alain Ducasse has become the only chain brand, because Ducasse enjoys adapting to local conditions to create different flavors, Spoon locations around the world each have their own unique style. The Hong Kong SPOON primarily offers European dishes.
 

An expert in spotting talent, Ducasse hired Dutch executive chef Tjaco van Eijken for the Hong Kong SPOON. Tjaco was previously the head chef at La Rive, a Michelin-starred restaurant at the InterContinental Amstel Amsterdam. After joining Hong Kong SPOON, he made small yet successful innovations, reorganizing the dishes into SPOON Original (Original – The Best of SPOON) and Classic Touch (French culinary spirit), slightly reducing the experimental nature of the menu and perfectly balancing the freshness of ingredients with cooking techniques. A simple starter of white asparagus with custard sauce, for example, is elevated by the addition of morel condiment, bringing out layered aromas from basic ingredients. The black truffle and ham macaroni also achieves a new taste using just a few simple ingredients. Versatile SPOON introduces over 20 new dishes and desserts each season...Click to see the full attraction introduction for SPOON by Alain Ducasse in Hong Kong
 

★★★ Extended Reading =In the Senses of Beatrix :: A Stunning Journey of Taste and Sight – Spoon by Alain Ducasse

★★★ Extended Reading =Spoon-Fed


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