Le Rêve offers undoubtedly one of Causeway Bay’s premier contemporary dining experiences. Words like fine-dining and cutting-edge don’t do it justice, and it’s hard to put this superb restaurant in ZING! On Yiu Wah Street into words. It’s the long-awaited project of young star chef Ryoga Ozawa and his inner circle, a true fusion of various culinary styles and techniques put through the filter of Ozawa’s high-wire skill and top-level classical training (he cut his teeth in France at three-Michelin-starred l’Assiette Champenoise, after all). The parents of this brainchild are French cuisine and Japanese ingredients. The child’s traits include stunningly good looks of the former and the unwavering integrity of the former. Fresh seafood is to the fore, but you never know quite what’s in store with a meal at Le Rêve – except the conviction that it will be one of the most memorable meals you’ll ever have in Hong Kong.
Wonderful night celebrating a promotion! We enjoyed the 8-course set menu, with 3 wine pairings. Service was attentive, from both our main waiter and the sommelier. Many memorable dishes - Green Ocean (very tender abalone), Nihon Risotto (punchy umami flavours, al dente rice grains), Nodoguro (melt in your mouth black throat fish and beautifully braised melon) and Onglet de Boef (wow!). The Dry Aged Striploin could been accompanied with other sides and the aioli was a tad too sweet, but did showcase the tenderness and flavours of the dry aged steak. Nonetheless, the desserts which followed were outstanding!
Overall experience is very good! Second time visitor, I had tasting menu both times , I found the food I had last time was more impressive. This time is a B to B+, last time was an solid A.
Tasty food, inventive presentation - The blend between Japanese and French is clear to see. Each dish is a masterpiece, full of flavour. Get in there and try it
Great 6 course tasting menu - loved the creative presentation and fusion of japanese and french flavours. Great value too for the quality. Would go back again.
Nice service and chef has put his thoughts in the dishes. On the other hand, some variations in the use of sauce will be better.