After my visit to NOBU, I walked around the Intercontinental Hotel and saw a signboard that piqued my curiosity, “Spoon by Alain Ducasse“.
A lot has been heard of Alain Ducasse, one of which is holding the acclaim that he is also the only chef to hold 19 Michelin stars throughout his career. Not having had the opportunity to visit his Michelin Star restaurants, I paid a visit to his Spoon-branded restaurant. While I was not expecting mind-blowing cuisine, I was half-expecting something memorable, considering the branding of the author of Grand Livre De Cuisine. Join me while I relive my experience.
It was the Easter weekend and Spoon was offering a Easter Set Dinner that went for HK$988 per person (Plus 10% service charge).
*I apologise for the quality (rather, lack of) of the pictures due to the very harsh lighting of the restaurant.
Complimentary Bread & Amuse Bouche
Decent bread but they came out cold though.
Unfortunately, I did not quite take to the cold amuse bouche of a Mayonnaise marinated tuna.
While I was having this, guess what came to my mind. Canned tuna, that you can purchase from the supermarket!
Light green asparagus velouté, crayfish, tarragon cream
This was an interesting first course. I liked the flavours that the green asparagus veloute brought about.
It was all about savouring the natural sweetness of the asparagus and the freshness of the crayfish.
Egg “cocotte”, spinach and morels, toasted baguette
This dish was my favourite throughout the dinner. And it should not be too hard to understand why.
A lightly cooked egg served on top of bitter-sweet spinach and morel mushrooms complemented each other in perfect harmony.
Filet of suzuki with shellfish, caviar
A disappointment, if you were to ask for my honest opinion.
The suzuki, otherwise known as the Japanese seabass, according to my Google search,, is prized for its qualities as an excellent candidate for sashimi.
However, Spoon did not do the prized fish justice, for it was far too overcooked, causing it to be dry and slightly tough.
Unfortunately, Neither the Caviar-dotted cream sauce nor the shellfish (overcooked too, I must add) could salvage this dish.
Initially, the main course that that came along with the menu was a lamb. However, having just had lamb the day before, I left it up to the Chef to come up with a replacement, a surprise of sorts.
A treat for the stomach (but a dread to the cardiologist) was what appeared before me.
A decadent ‘burger’ consisting of medium-cooked beef tenderloin topped with a huge piece of foie gras, sitting atop toasted brioche. A red wine and mushroom reduction complemented the dish.
Served alongside polenta sticks and vegetables, the beef was well cooked, tender throughout, with hints of pink. That said, the foie gras was not as well executed. It was too soft for my liking, undercooked perhaps?
Yoghurt lime, raspberry jelly
Unfortunately, the first dessert did not cut it out for me.
If I were to describe this, think of a larger version of the chilled yoghurts with mixed fruits that you see in the supermarkets.
Easter egg shape, mango marmalade, exotic mousse
SPOON petits fours
It may be some time before I step into SPOON Hong Kong again, because while the service was excellent, impeccable even, the food failed to meet my expectations. Yes, there were some hits in this meal, but for the price that I had paid, I was expecting a lot more.
SPOON by Alain Ducasse
InterContinental Hong Kong
18 Salisbury Road
Kowloon, Hong Kong
Tel: (852) 2313-2256
Lunch on Sundays, from 12:00 noon – 2:30pm
Dinner Daily from 6:00pm – 11:00pm