At L’Envol, Olivier Elzer’s gastronomic dialogue between France and Asia continues to mature. The culinary director – who also oversees Clarence – launched a new menu last year, his “Cultural Canvas: A Culinary Journey of French and Cantonese Flavors”, to celebrate his 15 years in Hong Kong. The setting remains one of Hong Kong’s most refined: two intimate dining salons divided by a striking stone and glass screen, the vision of designer André Fu. Here, the dramatic interplay of light and texture creates a space that feels both grand and personal. Elzer guides his team with a philosophy rooted in the use of premium seasonal ingredients that are whipped into dishes with expert precision. Don’t miss the signature L’oursin d’Hokkaido, featuring Hokkaido sea urchin placed atop prawns and crunchy fennel, served in a pristine caviar box. For those who tire of seeing yellow chicken on menus these days, L’Envol’s La Volaille might be the only roasted yellow chicken you need.

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