la cantoche hong kong

Some restaurants open with a bang, shouting out their arrival for all to hear. Others open quietly, safe in the knowledge that people will find them on their own and fall in love. La Cantoche, tucked away on a side street off Hollywood Road in Sheung Wan, did the latter and, having only been open for a couple of months, is packed full every night.

David Sung, the restaurant’s French-born owner, never had a background in hospitality or F&B, yet after years in unsatisfying jobs, he dreamed of creating a place of his own, where he could serve his childhood memories in a fun and casual space. This is exactly what La Cantoche is; get to know David and you’ll instantly see how much of his personality has gone into the design and the overall flavour of the place.

la cantoche hong kong

 

The space is lovely, spanning over two small floors, with whitewashed brick walls dotted with the odd bit of graffiti and contrasted with brightly coloured mismatched chairs. Chilled out hip-hop beats are heard while old-school films such as Back to the Future or Ghostbusters are projected onto one of the walls and a foosball table welcomes guests in the entrance. The aim is for diners to feel at home and relaxed in a completely unpretentious environment.

The food isn’t pretentious either; obviously it is French, yet as the name of the restaurant suggests (it translates to ‘canteen’), the food is kept simple and homely.

la cantoche hong kong

Despite protestations that it was a Monday evening and therefore should have been an alcohol-free day, David insisted we try a glass of rosé, which he claims is the best in Hong Kong. I haven’t tried enough to be able to judge if it is the best, but it certainly is delicious: delicate in colour as well as flavour, making it more than easy to quaff.

la cantoche hong kong rice krispies

We began our meal with some ‘Rice Krispies’, one of David’s mother’s recipes. This dish involves crispy puffed rice mixed with minced pork and exciting Vietnamese herbs and spices (David’s mother was born in Vietnam). David’s advice was to scoop a serving into one of the accompanying lettuce leaves, take a bite, wait a couple of seconds and then smile. It was hard to disobey the final command, as this dish was absolutely incredible, packed full of flavours that did indeed instantly make me smile.

la cantoche hong kong

The Nems au chevre (goat’s cheese spring rolls) were also amazing, oozing with molten goat’s cheese yet still, somehow, delicately light…or maybe that’s just what I told myself to ease the guilt of eating deep fried cheese? You’ve got to love a bit of deep-fried cheese!

la cantoche hong kong

Our final starter was a selection of crudités, namely leeks in gribiche sauce, mimosa egg and shredded carrots. Each of these had a distinct flavour, ranging from the slightly sharp carrots in vinaigrette, the beautifully soft and moreish leeks, to the delicately flavoured hard-boiled egg, my favourite of the three. The leeks’ gribiche sauce also served as the perfect dip for the still-warm fresh baguette.

la cantoche hong kong

Moving on to main courses, to keep Food Envy at bay, we also shared a couple of these. The Poisson Papillote, a fillet of barramundi cooked in a tinfoil parcel, was divine. There was little added to it other than soft leeks, cherry tomatoes and capers, so the flavours were all natural and light, leaving a jus that again doubled up as the perfect dip for the bread.

la cantoche hong kong cordon bleu

The rustic Cordon Bleu was also a winner, stuffed with flavoursome ham and melted cheese and then lightly breaded and fried, again without that overly heavy feeling. My attempt to only have half of my share failed due to it being far too delicious to waste!

la cantoche hong kong ratatouille

Each main comes with complimentary side dishes: we had some wholesome and comforting ratatouille as well as three different kinds of potato: homemade mash, homemade chips, and pommes noisettes. Ever had a tater tot? Pommes noisettes are exactly that, but with a fancier name: deep-fried crispy balls of pure potato goodness reminiscent of childhood days gone by.

la cantoche hong kong

It seems David loves his old-school child-friendly food, as the desserts are just the same. A thin, semi-cooked chocolate cake is served not with a scoop of vanilla ice cream as regulation normally requires, but in a puddle of crème Anglaise (English custard). The cake is gooey and perfect, without being too sweet.

la cantoche hong kong

The most incredible dessert is the homemade nougat ice cream with crushed M&Ms. I am not exaggerating when I say that this was heaven on a plate, and again it left a permanent smile on my face from the first mouthful until the last, when I realised there was no more left.

la cantoche hong kong

Prices at La Cantoche match the unpretentious feel of the restaurant, with starters around the $70 marker and mains around $130. It has also jumped on the no-service-charge bandwagon, where guests are encouraged to tip if they appreciate the service. It is impossible not to appreciate the service, as waiters are genuinely friendly and David himself does frequent rounds of the restaurant to make sure all his guests are happy; happiness is precisely the emotion that La Cantoche will instil in you.

La Cantoche
G/F, 5 Wa Lane
227 Hollywood Road
Sheung Wan
Hong Kong

Tel: +852 2426 0880

 

 

 

 

 

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