[2024 Hong Kong Restaurant] Travel Guide for EPURE (Updated Nov)

Michelin One-Star Restaurant Experience~ ÉPURE.

ÉPURE MICHELIN 🌟 I had the privilege of dining at the Michelin one-star restaurant ÉPURE, helmed by Executive Chef Nicolas Boutin. The seasonal ingredients are flown in directly from France to ensure every diner enjoys fresh and delicious flavors. The restaurant also boasts an extensive wine collection and an elegant, comfortable environment, making it a perfect spot for a date. Today, I experienced the ÉPURE dinner set. 🌟ÉPURE Dinner Set $1688 ▪️Welcome Drink Chardonnay LA CHEVALIERE 2022 ▪️Bread basket Cheese croissant and French baguette. The cheese croissant, made with 24-month-aged cottage cheese, is incredibly flavorful, paired with seaweed salted butter for a savory delight. ▪️Comté and truffle beignet vin jaune A crispy beignet filled with rich Comté cheese and truffle sauce, leaving a lingering taste in the mouth. ▪️Shima ebi with shiitake and guanciale Shima shrimp with shiitake mushrooms and dried pork cheek, offering a rich texture. The crispy tart base complements the fresh and bouncy shrimp, the rich pork flavor, and the crunchy shiitake mushrooms, creating a sensational taste experience. ▪️Sea urchin with Jerusalem artichoke and nori Sea urchin with Jerusalem artichoke, topped with balsamic jelly, encasing fresh artichoke and Hokkaido sea urchin. The sea urchin and balsamic jelly flavors are prominent and incredibly fresh. ▪️Shima aji with dill and Kaviari Ossetra caviar Shima aji with caviar, presented exquisitely. Fresh Shima aji sashimi is topped with creatively shaped Japanese pear crisps and caviar, with a shiso leaf cream sauce that enhances the flavors to the fullest. ▪️Maine scallop with fish roe and sauce marinière Maine scallop with fish roe, black fish roe, salmon roe, and a blue mussel cream sauce. The scallop is gigantic, crispy on the outside and tender on the inside. The sauce, paired with various ingredients, brings out the freshness even more. ▪️Langoustine with savoy cabbage and vin jaune Scottish langoustine, homemade wonton skin, sautéed French cabbage, and vin jaune foam sauce. The squid ink wonton skin is full of egg flavor, encasing the delicate and bouncy langoustine, paired with vegetables and foam sauce for a delicious experience. ▪️A4 Wagyu beef tenderloin (supplement 398) Japanese grain-fed A4 Wagyu, recommended at medium-rare. The chef grills it over charcoal, making the Wagyu tender and juicy, paired with crispy kale, baby Brussels sprouts, asparagus, French broccoli, and black truffle sauce for a premium Wagyu experience. ▪️Sorbet Cucumber and celery sorbet, served before dessert to refresh the palate with its fresh taste. ▪️Tiramisu Unlike typical tiramisu, this one has a meringue shell encasing espresso cake, ice cream, and cardamom jelly, offering a rich texture and strong coffee flavor. ▪️Mignardises Finally, French petit fours are served, including a lemon caramel tart with verbena jelly. The crispy tart base encases smooth lemon caramel cream, with the unique aroma of verbena, paired perfectly with a sip of Earl Grey tea for a flawless fine dining experience. 🌟ÉPURE (Tsim Sha Tsui) 📍Shop 403, 4/F, Ocean Centre, Harbour City, 5 Canton Road, Tsim Sha Tsui