Hong Kong’s stylish Michelin restaurant Cépage takes its distinguished guests into vibrant dining scene offering the blend of exquisite French-Mediterranean fare on the pearl of the Orient.
Named after the French wine terminology of a blend of various grapes, Cépage is essentially Hong Kong’s version of Les Amis Group Singapore bringing the same delicacy that has taken the group to a great success.
Awarded its first prestigious Michelin star within its first year of operation, the Hong Kong restaurant blends cutting-edge design with old world opulence inspired by classic European style of the 18th century French villa.
All the details are visible through floor-to-ceiling windows around the three-storey restaurant consisting of a main dining hall on the first floor, a lounge/bar on the second, private dining rooms on the third and a barcépage on rooftop.
The elegant rooftop garden oasis, barcépage, features Hong Kong’s only alfresco wine bars. With commanding views over Admiralty and Wanchai, barcépage is truly a perfect venue for open-air cocktail gathering and entertaining.
Cépage’s new Executive Chef Sebastien Lepinoy has unveiled a new gastronomic vision on a unique menu of haute French cuisine developed from over two decades of experience at a number of the finest restaurants in France.
Lepinoy contributes to Cépage his unique style of culinary creativity. His new launch concept, “the Compose Your Preferred Menu,” includes a quick menu ranging from two to four courses as well as a gourmet menu of five courses comprising two main courses and the cheeseboard.
His typical changing four-course dinner menu is starter of tomato and mozzarella over tomato broth, Tasmanian black truffle with veal tortellini, black cod marinated in Hooba leaf with Japanese young ginger and dessert of apricot compote with istachio ice cream.
Situated on the restaurant’s ground floor, the wine store displays a rich selection of around 2,000 bottles of more than 400 premium labels from the world’s leading winegrowing regions.
Published in PMR Magazine S’pore, September 2010.