Rech by Alain Ducasse Hong Kong offers a top quality dining experience with top quality seafood from France and views of the Hong Kong harbour. Chef Stéphane Gortina and his kitchen presented rock fish topped gold caviar, potato and a saffron broth.
The dish was a tribute to the fish and an accentuation of its flavour. The delicately cooked red mullet had a sweetness that contrasted with the salty dollop of gold caviar. A light and flavoursome consommé derived from red mullet, aromatic vegetables and saffron was added to the dish at the table.
