chez patrick hong kong

Having never managed to get to the old Chez Patrick on Peel Street, when I first saw that it had closed and the sign had been taken down, I was a little bit sad that I had missed out. However, when I heard it was undergoing a revamp and moving to Wan Chai, my excitement re-emerged and I knew that I had to go there. Pronto.

The move from Soho to Wan Chai reflects the need for a larger space to accommodate Chez Patrick’s growing clientele it had built up over the six years it was on Peel Street. I never saw the old venue, but several people have mentioned that, although the old space was quaint and cosy, it was looking a little out-dated and worn out. The new space is obviously larger, whilst still maintaining some intimacy. It is reminiscent of an elegant Parisian dining room with grey wood-panelled walls, contrasted with beautiful wallpaper and quirky light fittings.

From the moment we entered, we knew we were in for a treat. The General Manager Jean-Noel was there to greet us and escort us to our table, and throughout the meal he was continuously there to offer menu suggestions and witty comments (my favourite being when he translated his name into English: “John-Christmas. What were my parents thinking?!”). Chef Patrick Goubier himself also made sure he did the rounds of all the tables, adding a personal touch to the experience; I always love meeting the chef behind the food, especially when he’s such a sweet, charming man as Patrick is.

chez patrick hong kong

Moving on to the food, the starter of King prawn and baby artichoke tartare with beetroot and goat’s cheese ice cream was divine, particularly the ice cream, which had an amazing blend of sweet versus savoury that excited every taste bud and perfectly complemented the stronger flavours of the tartare.

chez patrick hong kong

The Trio of foie gras was even better: smooth foie gras layered with a sort of fig chutney; raw foie gras marinated in Sauternes wine; and foie gras ice cream. The latter two, encased in soft brioche and smothered in bitter chocolate sauce looked like two little profiteroles. I’m definitely more of a dessert than a starter girl, so to almost have a dessert as a starter was just incredible. The foie gras ice cream again absolutely wowed me and worked so well with the bitter chocolate sauce.

chez patrick hong kong

For main course, our indecisiveness proved to be a winning trait, as our inability to decide between two dishes resulted in us being brought both; so three main courses between two! The Pigeon with leg parcel on gingerbread was delightful and offered so many different flavours and textures on one plate: rich gamey pigeon cooked to tenderness perfection; sweet gingerbread; soft flaky filo pastry encasing tender chunks of pigeon thigh meat: definitely one to recommend.

chez patrick hong kong

The Chicken ballotine stuffed with pig’s trotters, porcini and foie gras was complete melt-in-the-mouth goodness. The chicken was tender and juicy, made the more so by the soft, rich meaty filling and perfectly complemented by a delicate black truffle sauce and sweet celeriac mash.

chez patrick hong kong

Although to look at, the Roast Rack of Tasmanian Lamb was the least exciting of the three, to taste it may have been the best. The lamb was succulent and tender, bathed in a gorgeous rosemary jus. I had to remind my sister that we were in a nice restaurant and politely told her to put the chop down as she tried to gnaw every last morsel of juicy meat off the bone.

chez patrick hong kong

On to desserts, the Sablé Bréton was definitely the perfect summer dish. The biscuit was both crumbly and decadently buttery, topped with juicy fresh raspberries and accompanied by a deliciously refreshing basil sorbet to cleanse the palate. I can see that chef Patrick likes to have fun making uniquely flavoured ice creams and sorbets!

chez patrick hong kong

The Warm chestnut candy served with caramel ice cream is one of Chez Patrick’s signature desserts. It offers a delicious contrast between savoury and sweet and the little filo pastries are beautifully designed to look like ‘candy’.

If you can manage it, definitely save some room for cheese, as Chez Patrick’s cheese is without a doubt the best I’ve tasted in Hong Kong. I didn’t have cheese on this occasion, but tried some when Chez Patrick’s home catering service came to Sassy. Obviously slot it in before dessert, as after all, you are in Paris.

Whenever someone meets me, knowing I write restaurant reviews, they will without fail ask me “what’s your favourite restaurant in Hong Kong?” I despise this question as never know how to answer it; there are just too many choices! Having said that however, if I were to name a few favourites, I now think Chez Patrick would certainly be up there.

An average meal per person at Chez Patrick would set you back around $600, but I can assure you that for the faultless service, beautiful presentation and sheer quality and taste of the food, it is 100% worth it.

Chez Patrick

2/F Garden East
222 Queen’s Road East
Wan Chai
Hong Kong

Tel: +852 2541 1401

www.chezpatrick.hk

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