The Michelin-starred Cristal Room by Anne-Sophie Pic, a collaboration between Leading Nation Hospitality, Baccarat, and the acclaimed French chef Anne-Sophie Pic, has unveiled a new summer selection of seasonal dishes for its lunch, dinner, and à la carte menus. For the launch, Cheffe Anne Sophie Pic will return to Hong Kong from June 25th to 27th to personally introduce the new dishes.
The restaurant, located atop Forty-Five at LANDMARK, is known for its sweeping city views paired with a culinary philosophy grounded in elegance, emotion, and storytelling. Guided by the vision of Anne-Sophie Pic, whose restaurants hold a combined seven Michelin stars, its menus are shaped by heritage, terroir, and a thoughtful nod to the Hong Kong palate.
Leading the kitchen are Head Chef Marc Mantovani and Pastry Chef Leo Faler, supported by a passionate team and a beverage program thoughtfully curated by Executive Chef-Sommelier Paz Levinson and Alexis Boissier.
As mentioned, Anne-Sophie will be returning to Hong Kong to introduce the launch of the new menu personally. During her visit, guests will have a rare opportunity to meet her at lunch on June 25th, 26th, and 27th and at dinner on June 27th.
The new menu reflects Anne-Sophie Pic’s signature interplay of fragrance, texture, and memory—each dish a deeply personal narrative shaped by her heritage, delicately adapted for the Hong Kong palate.
Menu Highlights:
Les Berlingots ASP©
This summer version of Pic’s signature pasta is filled with goat cheese and served in a green tomato consommé infused with chrysanthemum and marigold. The dish combines acidity, creaminess, and a delicate floral note, with chrysanthemum offering a subtle nod to local Hong Kong flavours.
Kinmedai
Charcoal-grilled deep-sea Kinmedai is paired with seaweed-roasted French beans and sits atop a base of dulse seaweed. It is finished with a light sabayon made from bay leaf oil and pink peppercorn water.
Charolais Beef Fillet
This prized French beef is marinated with miso, coffee, and caraway, then cooked meunière-style. It is served with a smoky eggplant purée and garnished with black garlic, pine bud powder, and fresh herbs.
Limousin Sweetbread
Prepared over several days, the sweetbread is poached in a milk infusion, aged in beeswax, and then pan-seared in clarified butter. It is served with corn, honeycomb, and praline, as well as osmanthus and lavender, two flowers symbolic of Hong Kong and France.
Kuruma Shrimp
Smoked Kuruma shrimp is placed over a savoury chawanmushi made from charcoal-dried peas and green soybeans. A hot consommé infused with geranium and combawa is poured tableside to gently cook the shrimp and enhance its flavour.
Matsutake from Yunnan
Matsutake mushrooms and abalone are slow-cooked together with kombu confit, pine noodles, and gyokuro tea. The result is an immersive, umami-rich dish that unites forest and sea. The infusion of Douglas pine enhances the natural depth of the mushrooms, with the final sauce made from kombu and dried mushrooms to elevate the umami further.
Raspberry (Dessert)
This refreshing dessert combines raspberry confit with rosemary and sea fennel ice cream. Cocoa nib meringue adds texture, and a touch of seaweed provides a hint of salinity.
Mekonga Chocolate (Dessert)
Coriander-infused chocolate crémeux sits atop a chocolate sponge with chocolate mousse, caramelised peanuts, and peanut praline. It is finished with coriander tuile, chocolate decor, and a spiced chocolate sauce flavoured with mace.
Millefeuille (Dessert)
Crisp puff pastry is layered with coffee crèmeux, meadowsweet caramel, vinegar gel, ginger chantilly, and sobacha tuile.
Blackberry Pavlova (Dessert)
Fresh blackberries are paired with smoked vanilla crèmeux and pink peppercorn chantilly—a mulberry gin sauce ties together the vibrant fruit and aromatic components.
La Pêche
A warm peach is confit inside a crust of sugar and cinnamon berry, infused with cascara and verbena, and served with a scoop of verbena ice cream.
Current Menus at Cristal Room by Anne-Sophie Pic
Cristal Room by Anne-Sophie Pic currently presents three distinct menu formats, each reflecting Chef Pic’s signature sensibility and her refined integration of French culinary tradition with regional influences.
The “Savoir-Faire” lunch menu offers a three-course journey (from HK$680), featuring dishes like Frog Legs Meunière with laksa-lapsang souchong consommé and Pork Loin Confit glazed with yuzu and voatsiperifery pepper sauce.
For dinner, the “Voyage” tasting menu (from HK$2,280) unfolds over six courses, highlighting creations such as Hokkaido Scallop Carpaccio with smoked eel ice cream and Ossetra caviar and Aveyron Lamb infused with tonka and cherry blossom, accompanied by a seaweed tartlet.
Guests seeking flexibility can opt for the À La Carte menu, which requires a minimum of three courses per guest. This menu features a selection of starters, including Green Asparagus marinated with combawa leaves and Sichuan pepper bavaroise.
Mains include Charolais Beef Fillet en imprégnation with miso, coffee, and caraway. Desserts are highlighted by the Mekonga Chocolate mousse infused with mint and served with pandan sorbet.
Each menu is thoughtfully paired with a curated beverage program, offering both alcoholic and non-alcoholic options to complement the dining experience.
Cristal Room by Anne-Sophie Pic is open for lunch from Tuesday – Saturday and for dinner from Monday to Saturday. For reservations and bookings at Cristal Room by Anne-Sophie Pic, visit the restaurant’s website.
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