Since opening in late 2023, the “vegetable-driven” Feuille has collected a string of awards, cementing its position as one of the city’s most lauded post-pandemic restaurants. Although established in partnership with celebrated French chef David Toutain, it is executive chef Joris Rousseau who heads the kitchen day to day.  The menu follows a plant’s life cycle – grains and seeds, to flowers and fruits – with dishes built around local ingredients from farms in Hong Kong. A commitment to high-quality and local produce runs through every dish. Meat and seafood dot the menu – including Sai Kung lobster and Shiqi pigeon recently – but are not intended to be the main attraction.

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