The newly appointed duo of chefs leading the F&B charge at The Murray, Hong Kong, in Central, executive chef Fernando Corona and executive sous-chef Nathan Green, are getting to fast work with the reinvention of one of the five-star hotel’s restaurants, The Tai Pan.
Since its opening in 2018, The Tai Pan has sold itself as a modern European restaurant juxtaposing Chinese ingredients and techniques with those from European nations. Now, the focus is solely on the flavours of France.
Available on the à-la-carte menu for both lunch and dinner, classic French bistro dishes are on board at The Tai Pan, from starters of onion soup (HKD168), beef tartare (HKD298), and escargots à la bourguignonne (HKD198) to hearty sharing mains of duck à l’orange (HKD598), roasted three-yellow chicken (HKD688), and sole meunière (HKD988).
There’s a menu section devoted entirely to grilled meat and seafood, including the showstopping Black Angus côte de boeuf (HKD1,488).
Executive pastry chef Jean-Marc Gaucher takes over with dessert, presenting a selection of iconic French sweet treats like the tarte tatin (HKD108) and crêpes Suzette (HKD128), flambéed tableside with cognac and Grand Marnier.
The Tai Pan, UG/F, The Murray, Hong Kong, 22 Cotton Tree Drive, Central, 3141 8888, book here
