Within a Year of Opening, Restaurant Akrame Hong Kong Earns Michelin Star

By Alexis HobbsAkrameBenallal

Parisian Chef Akrame Benallal has earned his first Michelin star in Hong Kong at the innovate French cuisine Restaurant Akrame, which is the chef’s first restaurant opened in Asia.

This momentous accolade marks his debut in the 2015 Michelin Guide to Hong Kong & Macau. “My passion has always been to introduce unique flavor pairings and sensations to my diners, which creates exciting food memories,” says Chef Akrame. “Hong Kong is a dynamic city that is very invested in the culinary scene, so it means a lot to be recognized by diners and critics alike; and also to be in the company of talented, creative chefs.”

Restaurant Akrame Hong Kong also welcomes Jon Irwin, Chef de Cuisine, this October. The acclaimed Parisian-based British chef who has worked at Akrame Paris for two years, will bring exceptional skills from the European culinary scene, earned from tenures at three-star Michelin restaurant Pierre Gagnaire, and the esteemed Brown’s Hotel in London.

In celebration of earning a Michelin Star, Chef Akrame has hand-picked several exquisite and prized ingredients to create a special menu showcasing his team’s talent and passion for food.

As a lover of seafood, Chef Akrame ensures that his affinity for the ocean is highlighted in the menu. One of the sea-inspired items includes a pumpkin and sea urchin soup. Chef Akrame also takes liberties in reinterpreting familiar poultry and meat through carefully crafted dishes combining everyday ingredients with unique ones.

The dessert trio on the menu is light and celebrates the season’s produce by using generous amounts of fruit. The Black Chocolate in Tribute to Pierre Soulages salutes Soulages, who is known as “the painter of black” because of his interest in the color.

“Black is my favorite color. It is profound, dense, intriguing, and full of potential. Everything springs forth from black, like in a painting by Soulages,” says Chef Akrame.

Lunch starts at $280 for three courses, while dinner starts at $788 for a four-course menu.