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Special Occasion Restaurant- Hong Kong

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Looking for a special occasion restaurant in Hong Kong for dinner for 2 people. Open to any type of cusine but the place needs to have something special- celebrating 20th Wedding Anniversary.

Will be dining on January 1 2014.

Suggestions please.

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  1. Assuming they open on New Years day, how about a window table at the Michelin 2* Cantonese Restaurant ' Tin Lung Heen' inside the Ritz Carlton on top of the ICC building?!

    1. Above and Beyond:
      http://chowhound.chow.com/topics/894014
      http://www.hotel-icon.com/dining.aspx...

      Bo Innovation:
      http://chowhound.chow.com/topics/653370
      http://chowhound.chow.com/topics/747426
      http://www.boinnovation.com/html/html...

      Lung King Heen:
      http://www.fourseasons.com/hongkong/d...
      http://chowhound.chow.com/topics/821414

      Tin Lung Heen:
      http://www.ritzcarlton.com/en/Propert...
      http://chowhound.chow.com/topics/776163

      1 Reply
      1. re: scoopG

        Hotel based eateries are OK but Bo Innovation closes on New Years day!

      2. Budget? What style are you looking for - Cantonese or do you really mean anything? What does special mean - great room, great service, view, great food, something quirky? Jan 1st a holiday so may need to see what is open.

        Our celebration meals are usually Amber or Caprice, Robuchon, or Macau. But we live here so tend to "eat local" routinely.

        4 Replies
        1. re: PhilD

          I went to Petrus recently, first time in a long time. I think it is overall underrated, it should be mentioned in the same sentence as the places above.

          1. re: Uncle Yabai

            Interesting - we have not been for many years - it used to be the one. Need to add it to the list for the next big birthday.

            1. re: Uncle Yabai

              Agree with you, Uncle Yabai. A year and a half ago, I was staying at the Island Shangri-La when I decided to traipse into Petrus for lunch one day. It blew me away :-)
              http://chowhound.chow.com/topics/822366

            2. re: PhilD

              Thanks PhilD- budget no problem. Probably not Cantonese as just the 2 of us.

              In terms of special a mixture of what you have mentioned- but the view and great food would be top of list.

            3. Have managed a window table at Caprice for dinner on 1 January and also a window table for lunch on 3 january at Lung King Heen.

              Just read the Michellin rating for Caprice which has downgraded to 2 star.

              8 Replies
              1. re: brucelee67

                Downgrade siimply due to a change in chef. They haven't been able to evaluate the new one yet so they reduce the star until they do. The new one starts in January - but not certain which day.

                1. re: PhilD

                  does michelin automatically downgrade a restaurant when it replaces a chef, before evaluation? not saying you're wrong, but if that's what they do then that doesn't make much sense. if they want to withhold judgment on the new chef they should similarly withhold all the stars till they have a chance to evaluate him/her. i personally suspect it lost a star due to the lower standard of food.

                  1. re: kacang

                    It's fair to say the inner workings of Michelin are far dorm easy to understand as they are so secretive. But, it is fairly standard for them to take stars away when there are big changes in the kitchen, and IIRC they sometimes comment about downgrades due to chef changes in their press releases (they didn't in this case).

                    I think there is some logic to the numbers they deduct. A 3 star with a big brigade like Caprice is going to have continuity especially as it has stayed open during the transition. Contrast that to a owner operator chef who sells the business and you would expect them to lose more or all the stars.

                    Again IIRC Michelin rate the restaurant not the chef, although the chef is integral to the success. So logical to maintain a good star rating with a planned transition of chefs in an established restaurant (I think the last chef transferred to the Four Seasons in New York so still with the group).

                    Have you been since he left? I was there a few weeks before he did and thought it was really on top form and better than previous visits. The new chef arrives in the New Year and we should see the results in the first few months of the year.

                    1. re: PhilD

                      I've never thought Caprice deserved three stars, I have never been blown away in multiple visits, so the current rating is about right, in my book!

                      1. re: Uncle Yabai

                        I agree with Uncle Yabai's assessment of Caprice - never thought it was worth the 3 stars given to it.

                        While how Michelin rates the food in a restaurant is not public knowledge (and judging by its rating of certain restaurants, probably not entirely meritocratic imho), I understand MIchelin's ratings are given by inspectors who taste and then rate meals at the restaurant. At the risk of stating the obvious, the rating should therefore come from a meal already tasted. It would seem unusual if they have scope for rating it any other way. Do you know any instance where Michelin explained that a restaurant lost a star because a chef was going to leave (i.e. an event to happen in the future, instead of focusing entirely on the actual tested meal)?

                        If the standards drop after the change in chef and a Michelin inspector has tasted and agrees so and drops a star, then I see that as a standard event. Dropping a star not knowing if the same standards will be kept is another matter though.

                        1. re: kacang

                          I know this is not how things are supposed to work. However, based on my own experience and my family's. Because Caprice is an 'Open Kitchen', If I went and the Chef and Maitre D'...etc recognized me, I do get the Michelin 3* equivalent food and service experience! However, for 'less than regular' patrons, overall experience tends to diminish!
                          Guess this type of approaches and preferential treatment are particularly common, especially in Japanese sushi restaurants!

                          1. re: kacang

                            I thought my most recent Caprice meal was close to 3 star, but less impressed by others albeit still good. That said I could say similar about some other 3 star meals in France in Spain, and I wonder if that can be put down to taste or my mood on the day. But that said I don't find Michelin infallible, and I always triangulate reviews across a number of sources.

                            The chef had left Caprice some time before the guide was published and I underrstood the "policy" of dropping stars when there is a major change is simply their usual practice to be cautious. And whilst I can't recall specifics I have seen them drop stars numerous times based on a change of chefs or even a change of venue....Gordon Ramsays Petrus is probably not a perfect example.

                            Is it a bad thing they drop a star when there is a significant change? I quite like it as a protocol because it recognises standards are often driven by the chef, and as it's a published guide on the shelves for a year it makes sense to be conservative. In much the same way they take away stars from places they know are going to close or reformat before the guide gets published - it may be easier for them if they were only on line.

                            P.S. I like Amber more.

                            1. re: PhilD

                              I like amber more too, and have always wondered why it can't get 3 stars if caprice has managed it all these years. Anyway...

                              I understand your point on taking a star away to be conservative. But is it really a conservative approach, or is it more a guesswork of how the restaurant will be in the future (which is really not a conservative stance at all)? If say Ferran Adria decided to take over the reigns of a one star restaurant, should Michelin drop its star? Or increase it to account for the likelihood of even better food? This just shows the dropping of a star die to a chef leaving is not always a good indication of how the restaurant will be.

                              I guess my point is the better approach would just be to rate the food tasted on the day of the rating and nothing more. And yes, it's only published once a year, so there will be inaccuracies in any case.