The brainchild of Hong Kong restaurateur and chef Tony Cheng, Le Salon is in Hysan Place. It's a chic, Parisian-style space that can only seat 30 diners at a time, and with a private room that seats 10. For appetisers, the well-marinated classic beef tartare (HK$168) had the flavour of shallots and was accompanied with French fries, while the Blue Fin tuna Niçoise style (HK$168) was a lighter option with seared delicious bite-sized tuna. The bouillabaisse ($268) tasted diluted, though we detected shellfish and fish flavours in the tomato-based soup. It was served with plump prawns, fish slices, clams and mussels. A pleasant surprise was the creamy chestnut soup with pan-seared scallops (HK$168) that was delicious. For mains, our favourite was the Beef Bourguignon with French beans (HK$268) as the wagyu beef cheek braised in red wine melted in the mouth, while the duck leg confit with pommes sarladaise (HK$198) was tender and not fatty. The signature brûlée waffle and strawberries and French cream (HK$88) is crispy and smooth, hot and cold, making it perfect for a sweet ending. The wine list features French wines to suit various budgets.
