L'Atelier de Joël Robuchon Hong Kong is a three Michelin-starred restaurant in Hong Kong. It is located at Shop 401, The Landmark, Queen's Road Central. The restaurant was run by French celebrity chef Joël Robuchon before his death, it was his fifth L'Atelier restaurant to open, while the head chef is Cattaneo Adriano. Established in 2006, the restaurant was based on his Tokyo restaurant. The decor of the restaurant has been described as "contemporary chic featuring lush red velvet seating complemented by dark wood furniture."
Like the Tokyo restaurant, L'Atelier de Joël Robuchon of Hong Kong is divided into two areas – L'Atelier and Le Jardin. The seats of L'Atelier are in a square around the open kitchen, in a manner similar to a sushi restaurant. The restaurant has an extensive wine collection, and was awarded the Wine Spectator's "Grand Award" in 2010. As of 2020, there are eight L'Atelier de Joël Robuchon restaurants around the world. The restaurant was first announced in March 2006, with the restaurant opening later that year. The restaurant concept was based on his Tokyo edition, established three years earlier. It was his fifth L'Atelier restaurant to open, which means "artist's workshop". Photo Credit - L'Atelier de Joël Robuchon Hong Kong Facebook Page Video Credit - TravelEatWOD.
Comments
Lovely ambience, great food, stellar service sums up our experience in this beautiful restaurant! A must go-to for visitors to Hong Kong or if you are living here. Always enjoy our visits here! Will definitely be back! Love the bread basket, so generous!
Ida Ong recommends L'Atelier de Joël Robuchon Hong Kong
At the heart of Hong Kong Island lies, on the third floor of one of the finest Asian institutions, L'Atelier de Joël Robuchon. Once arrived you are welcomed by a former Miss Hong Kong, and led through the windowed cellar with thousands of bottles, either at your counter place, or at your lounge table or in one of the many private rooms of Le Jardin de Joël Robuchon. 'La Carte' will also satisfy your innermost desires thanks to the talent of Joël Robuchon who knew how to adapt his recipes to exotic oriental flavours. Bento boxes are offered at lunch to hurried bankers and a more elaborated menu is proposed on evenings with a variety of traditional dishes revisited by the executive chef David Alves. A wine card worth of the greatest restaurants in the world through a close collaboration between L'Atelier Hong Kong and Robuchon au Dôme Macau.
