Cepage, Hong Kong

Wasabi sauce, Inaniwa udon, Amadai, Hokkaido sea urchin… It almost felt like a vacation in Japan. Blending French cuisine with a Japanese flair, Cepage offers something special in the Hong Kong fine dining scene. The chef’s cooking and style of plating exudes an association with his teacher Joel Robuchon. Certain dishes are even reminiscent of my wonderful experience at the Chateau Joel Robushon in Tokyo. Continue reading