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 pan-seared langoustine ravioles with a broth.
The ravioles were thin parcels of housemade pasta filled with sweet langoustine flesh. A light and flavoursome consommé derived from roasted langoustines, aromatic vegetables, garlic, black peppercorn, basil, ginger and lemon grass added a depth of flavour to the dish.
