Le Rêve: New French-Japanese Fine Dining in Causeway Bay

Causeway Bay Yiu Wa Street welcomes yet another new gem to their rolodex of restaurants. Le Rêve is located on the 10th floor of the Zing! building which is also home to the preeminent beer pong bar, Zerve.

Photo 1-11-2016, 12 50 21 PM.jpgBar area

Le Rêve is a pairing of French cooking with Japanese ingredients. Expect beautifully plated dishes and an abundance of robust flavors as the restaurant is led by Chef Ryogo Ozawa who mastered his culinary flair at the 3 Michelin Starred L’Assiette Champenoise in Reims. Prepare for Instagram worthy dishes to come!


Photo 1-11-2016, 12 50 37 PM.jpg
Main dining room

Photo 1-11-2016, 1 00 29 PM.jpgBut first, coffee…

Photo 1-11-2016, 1 06 06 PM.jpgWarm and delicious raisin filled nutty bread served in a bag, not in a basket.

Photo 1-11-2016, 1 03 06 PM.jpg
Green asparagus with pumpkin and beetroot sauce

Photo 1-11-2016, 1 12 55 PM.jpgDaily salad with fresh lobster bits

Photo 1-11-2016, 1 13 07 PM.jpgDaily soup
This is no ordinary soup. It was a creamy soup with BACON in it with crunchy biscuits on top to add different textures and flavors.

Photo 1-11-2016, 1 24 46 PM.jpgKagoshima Wagyu paired with vegetables

Photo 1-11-2016, 1 24 58 PM.jpg
Lobster Linguine with Tomato Sauce
The sauce bursts with a dominant lobster aroma and the creaminess to the pasta is quite filling.

Photo 1-11-2016, 1 40 21 PM.jpgBamboo Charcoal Matcha Tart

Food: Everything was thoughtfully and beautifully plated. A lot of thought went into the table ware for presentation. Each dish was unique in its own way. The most memorable was the Brandade which is an emulsion of salt cod and olive oil eaten in the winter months with bread or potatoes. However, Chef Ozawa made it into an egg like texture with the fish at the bottom instead and then layered it with potato mash and a frothy milk egg foam. It was a delicately put together appetizer and was absolutely heavenly. Unfortunately, I forgot to take a photo of it because I was bedazzled by the nitrogen effects and quickly devoured it. (Oops!) Guess you’ll just have to go and try it for yourselves!

Lobster linguine was definitely a show stopper. I wasn’t expecting such a large portion! But happy it was hefty (for me at least). The fresh lobster meat was a refreshing pairing when mixed together with the zestful lobster/tomato sauce.

The dessert concept was creatively put together but the flavor can be improved upon as the tart charcoal shell was hard to break and eat into.

Service: Bravo on such a great service team! We were given the utmost attention throughout our whole meal. The servers were highly knowledgeable

Ambiance: Quiet and relaxing. Their washroom is fully equipped with toiletries that you may want to use. Thoughtful indeed. There’s also a swing outside on the terrace for those of you who are looking for an outdoor setting.

Price: My lobster linguine lunch came to around HK$250 and my boyfriends Wagyu lunch came to around HK$400.

Overall: I thoroughly enjoyed the experience and give the place a 9/10. I think there’s always room for improvement no matter which restaurant you go to in the world. I heard their cocktails are a must-try so I’m looking forward to my next visit already.

Le Rêve
10/F Zing!, 38 Yiu Wa Street, Causeway Bay
Tel: 2866 1010

Facebook: www.facebook.com/lerevehongkong

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