Opened in late 2013, restaurant Akrame Hong Kong is Akrame’s first restaurant outside France.
Having gained valuable experience with Ferran Adrià and Pierre Gagnaire, Akrame Benallal opened his first restaurant, Restaurant Akrame in Paris in 2011 at the age of 30. It was awarded a Michelin star within the first year and received a second star in February 2014.
Available at lunch and dinner during July and August, the new degustation menu comes in 3, 4 and 6 courses during lunch; while 4, 6 and 8 courses are served during dinner. This menu showcases Akrame's creative, often ingenious, use of ingredients to produce artistic dishes that achieve perfection in texture and taste, and a refinement that is both touching and disconcerting.
Highlights of the menu include White Asparagus Soup, Almonds, Orange Blossom and Smoked Haddock. This cold soup brings together white asparagus and almond with smoked haddock, a harmonious combination, with the orange blossom emulsion bringing an interesting note to the dish.
Akrame is passionate about seafood and it features in five innovative dishes on the new degustation menu including his elevated reinterpretation of traditional fish and chips, Crumbed Fried Lobster, Tartare Sauce, Capers and Apple. The succulent and crispy lobster is complemented by the sauce and given taste and textural contrast by the capers and apple.
Other seafood options include the flavour-driven Zucchini, Crab, Mayonnaise and Brown Butter, the fragrant Cockles, Tarragon and Lettuce, and an Indian inspired Pollack, Fermented Milk, Tandoori, Coulis of Pine Nuts, and Cauliflower.
Another highlight is the Pigeon, Jelly of Raspberry and Grilled Leeks - Akrame takes that classic combination of pigeon and fruit and creates a dish that is modern, creative and as fabulous to eat as it is to behold.
Other delicious options are the intriguing Poultry in Juice, Potatoes and Smoked Shallots, and the tender Pork Filet, Licorice and Turnip.
In addition to the number of courses chosen are four divine desserts, including Clafoutis with Cherry and Emulsion of Honey Lavender. The chef takes this traditional French dessert, one that reminds him of childhood memories and of the taste of sweets, and brings it into the sophisticated adult palate realm by cooking the cherries separately, which brings a new found flavour distinction to the dessert.
Other desserts include the spicy-sweet Milk Froth, Ginger, Strawberry Jam and Pepper, an enticing Creamy Milk Chocolate and Tonka, and the playful Crisped Rice and Coffee Ice-Cream.
Commenting on the creation of the menu, the extremely talented chef says, “I begin a dish based on an idea, an ingredient, a feeling, sometimes a mood. I explore its gustatory depths; it matures just like we do, over the course of the service. Once the dish is finalised and that I feel I cannot push the exploration or the composition any further, I stop serving it. Once successfully completed, I take it off the menu. For me, creation depends on two inseparable poles, like the North and the South: technique and inspiration.”
During the summer months of July and August, Akrame Benallal’s Degustation Menu is priced at:
- 3-courses : HK$280; 4-courses : HK$380; 6-courses : HK$580; and 8-courses : HK$788 Dinner:
- 4-courses : HK$788; 6-courses : HK$998; and 8-courses : HK$1,398