[Hong Kong] Ushering in a New "Seasons" with New Chef Lorenz Hoja

Rating: ❤❤❤❤ (4/5)

After the departure of previous chef Olivier Elzer, Seasons French Restaurant has brought on new Chef Lorenz Hoja who hails from L’Atelier de Joël Robuchon Singapore. I was here to try the new 6-course tasting menu (HK$1,268) and had a chance to chat with the chef who was very candid about his progress at the restaurant. As he has just started, Chef Lorenz is still finding his footing here and thinks that he's only 30% of the way there. At the moment, he admitted that his dishes at on the safe side but even so I thought that all of his dishes were very solid with gorgeous plating and I can't wait to come back when he's fully at 100%. 

Salmon Tartare with Caviar Imperial & Wasabi Emulsion

I was very impressed with the plating of this Free-Range Hen Egg "a la Russe" with Autumn Vegetables & Green Mustard - check out the cross-section in the second picture!

Since the chef spent considerable amount of time in Singapore, it wasn't surprising to find some spicy elements here and there such as this Purple Artichoke "A la Barigoule" with Roasted Red Pepper Sauce & Curry.

Hokkaido Scallop Seared on the Teppanyaki with Pumpkin Coulis & Ginger Foam

Roasted Wagyu Hanger Steak with Grilled Mushrooms & Wasabi Spinach

Basil Sorbet on Red Fruits

Lastly I was definitely in love with this gorgeous Mont-Blanc with Chestnut Mousse, Cassis Sorbet & Meringue which looked like a mini Christmas tree!

*By Invitation

Seasons French Restaurant

Shop 308, 3/F, Lee Garden Two, 28 Yun Ping Road, Causeway Bay
Tel: +852 2505 6228

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