Restaurant Business - real life examples

Independent restaurants

Monsieur Chatté

Sitting inconspicuously on Bonham Strand is a little slice of France. Jean-Yves Chatté, who first moved to Hong Kong 20 years ago, opened Monsieur Chatté in 2008. Today his daughter Caroline helps to run the gourmet food store. The two-storey shop stocks only French food, including cheese, cured meats, patés, jams, tea, fondue, and a diverse selection of wine, and most of the food is imported from the southwest region of France, where the Chatté family originates. Madame Chatté picks out the French music that gives the shop its chic European ambience, and also makes her own foie gras in the shop’s kitchen. Caroline describes the store as serving “homey gourmet food,” adding, “we really try to find quality [food], but not too expensive as well... French food is mostly seen in Hong Kong as really big restaurants with very expensive, fancy plates. We don’t eat like this every day in France.” Caroline holds regular wine and cheese tastings in the store, which are attended by locals and expats alike. A whisky-and-cheese tasting session will be held on September 21. 121 Bonham Strand, Sheung Wan, 3105 8077;


Reference: www.mrchatte.com.hk.

Lok Cha Tea Shop

A sense of tranquility pervades this little tea shop, where the friendly staff will greet you with a cup of freshly brewed tea. The store stocks about 100 types of tea, according to owner Wing-chi Ip. “Most of the tea is sourced from small farms that have been searched by me personally,” he says. “I believe firsthand experience is key to find[ing] a good tea.” He sells rare yellow teas, such as Meng Ding, and pu-er tea cakes made in Yunnan. Ip also holds weekly tea-appreciation classes and lectures. UG/F, 290B Queen’s Rd Central, Sheung Wan, 2805 1360.


Reference: http://www.lockcha.com/?lang=cht

Chain restaurants

Fine Dining

Pierre

Pierre Gagnaire’s restaurant is located 25 floors up in the Mandarin Oriental hotel and proudly holds two Michelin stars. Famous for innovative items like their foie gras soup, Pierre is unquestionably a success for their new chef Olivier Elzer.


The staff are as friendly and welcoming as the complimentary pre and post meal amuse bouche.


With an impressive several multi-course express lunch set, there really is no excuse to miss out on this exceptional experience. Combine quality with unbeatable service and you have Pierre.


Address: 25/F, Mandarin Oriental, Hong Kong, 5 Connaught Road Central, Central
Phone: +852 2825 4001


Reference: http://www.mandarinoriental.com/hongkong/fine-dining/pierre/

Nadaman

Nadaman has several locations, one on Hong Kong Island, and another across the harbor at the Shangri-La in Kowloon; but the island location remains the first ever outside of Japan since its establishment in 1830.

They offer separate areas for foodies seeking premium sushi, teppanyaki, and a la carte dining.


Nadaman is known as the go-to Japanese restaurant of Hong Kong for business and casual diners alike.


Address: 7/F, Island Shangri-La, Supreme Court Road, Central
Phone: +852 2820 8570


Reference: http://www.shangri-la.com/hongkong/islandshangrila/dining/restaurants/nadaman/

8½ Otto e Mezzo

Named after Italian director Federico Fellini’s avant-garde classic, 8½ Otto e Mezzo is a sophisticated restaurant that’s every bit deserving of its numerous awards and accolades.


This should come as no surprise, seeing as the glitzy space is headed up by Umberto Bombana – a Ritz-Carlton alum who was once named “the Best Italian Chef in Asia”.


Chef Bombana isn’t afraid to flaunt what he’s got, especially when it comes to premium ingredients. He shows off expensive legs of ham in his custom-built aging cellar, gilds his drinks list with rare vintages and, when in season, he decorates carefully crafted Italian dishes with freshly shaved white Alba truffles.


Chef Bombana is a true maestro in the kitchen, managing to turn even the humblest dishes into something memorable.


Address: Shop 202, Landmark Alexandra, 18 Chater Road, CentralPhone: +852 2537 8859


Reference: http://www.ottoemezzobombana.com/hong-kong/en/homepage/

Lung King Heen

On the fourth floor of the Four Seasons hotel is the only restaurant awarded three stars in Hong Kong’s first Michelin guide, and for good reason. Lung King Heen’s ambience, service and food are unquestionably first class.


With everything from the local favorite, xiao long bao (soup dumplings), to the premium wagyu beef; it’s clear no compromises have been made.


From the dish to your mouth, the chefs ensure a perfect experience, while the uniquely designed cutlery makes the most of every bite.


Finally, the newly built hotel offers unparalleled views of the harbor and taking your time is recommended.


Address: 4/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central
Phone: +852 3196 8888


Reference: http://www.fourseasons.com/hongkong/dining/restaurants/lung_king_heen/

Steak Houses

Blue Butcher

Newly-opened Blue Butcher isn’t even a month old, but it’s already attracting quite a buzz. Taking over the space where Republik once stood, this massive restaurant-cum-bar is a great place for the Hollywood Road crowd to hang out after work and sink their teeth into a steak, such as their signature 32oz Australian Mann River farm wagyu ribeye.

108 Hollywood Rd., Sheung Wan, 2613-9286,


Reference: www.bluebutcher.com.

BLT Steak

With great views of the Victoria Harbour, BLT Steak has one of the best views in town. First opened in New York, this offshore branch serves US prime steaks with all the trimmings. These are American-sized portions, so get ready to bite off more than you can chew. There’s also a range of non-beef items such as poultry, shellfish and seafood.

G62, G/F, Ocean Terminal, Tsim Sha Tsui, 2730-3508.

Grand Hyatt Steakhouse


Featuring prime cuts of beef from the US, Canada and Japan, this restaurant serves its patrons with the passion that is the hallmark of its head chef David Campbell. There’s also an adjoining cigar lounge and bar, the perfect place for a group of lads to hang out after a big merger or before heading out for a night out on the town. For a truly special occasion, be sure to book the private VIP room.

Grand Hyatt Hong Kong, 1 Harbor Rd., Wan Chai, 2588-1234,



Reference:www.hongkong.grand.hyattrestaurants.com/steakhouse.

Hugo’s

Newly reopened in the Hyatt Regency, this age-old restaurant has been a favorite for many generations—it’s not uncommon to see a grandpa dine with his extended family here alongside couples out on a romantic date. Old school favorites like lobster bisque and Caesar salad made tableside are perfect starters to the scrumptious steaks on offer. But be sure to save room for their flaming desserts.

Hyatt Regency, 18 Hanoi Rd., Tsim Sha Tsui, 3721-7733, www.hongkong.tsimshatsui.hyatt.com


La Pampa


The first Argentinian steakhouse in town, La Pampa is located in the heart of Soho and offers in-house specialties such as beef sirloin and tenderloin, chorizo, and roast beef with mustard sauce. The wine menu has a number of Argentinian wines to choose from.

G/F, 32 Staunton St., Central, 2868-6959,
Reference:  www.lapampa.com.hk.

Bakery Cafe

Bread Elements

Gregoire Michaud, the former head pastry chef at the Four Seasons, recently broke off from the hotel to do his own bakery project – one that has been proofing in his heart for years. Bread Elements is not strictly a boulangerie – rather, they are a wholesale bakery building up a loyal base of local hotels, restaurants and cafes who will be serving and selling their breads. Michaud set the project up with three other bread lovers, including Gäelle Gognau and her husband, and Mark Yeung (also formerly of the Four Seasons). Some of the best breads and pastries in town are all handmade at their Chai Wan factory before being delivered fresh daily to clients ranging from 22 Ships to Chez Patrick Deli (the former from which you can purchase the breads to take home). Currently their repertoire includes black olive rye, multigrain loaf, sesame challah, figs sourdough, baguettes, croissants, fruit danishes and more. Our favourites so far must be the sourdough-based baguettes (which have a moister crumb) and pain au chocolat made with oozing (rather than ganache-like) dark Valrhona chocolate.

Bread Elements, Block A, 24/F, Unit 3, Fortune Factory Building, 40 Lee Chung Street, Chai Wan; +852 3996 8570


Reference: https://www.facebook.com/bebreadelements

Le Salon de Thé de Jöel Robuchon

Located just one floor below the time-honoured restaurant of the same origin, Le Salon de Thé offers up light sandwiches and deliciously decadent refreshments, along with some of the most delicately baked breads in town. As well as being a café, the bakery offers up some of the most scrumptious meals served at reasonable prices. With croissants that simply melt in your mouth and baguettes that line the shelves, this is the perfect pit stop when running errands in and around town.

Le Salon de Thé de Jöel Robuchon, Shop 315, The Landmark, Central; +852 2166 9000


Reference: http://www.robuchon.hk/

Passion by Gérard Dubois

As part of the up-and-coming Wan Chai neighbourhood, this bakery-cafe opened by Swiss-born baker and owner of La Rose Noire Gérard Dubois features some of the most beautifully crafted French breads in town. Some of the signature breads from Dubois include the crunchy French traditionelle and pain au levain sourdough breads as well as their twice-daily baked baguettes. The café menu also features elegantly presented sandwiches, croissants, Danish pastries, salads and even an evening menu. With so much on offer, it’s hard not to spend an entire afternoon snacking on pastries and gobbling down slices of sourdough.

Passion by Gerard Dubois, 74-80 Johnston Road, Wan Chai; +852 2529 1311


Reference: http://www.passionbygd.com/