For serious gourmets, Hong Kong’s bustling Wan Chai district is full of places for exploration and discovery, yet very few establishments exude old world charm and characteristics like JUNON, a restaurant inspired by worldly exotic European grandeur with elaborate drapery, antique furniture and ornate fixtures. Divided into two main parts, BISTRO JUNON presents a casual atmosphere while LA SCÈNE DE JUNON enables guests to enjoy formal dining pleasure amidst the backdrop of live music performance.
This ambiance sets the tone for a harmonious union of music and food, and its is precisely for this reason that Former 3 Michelin Stars Chef Bruno Ménard has been enticed to join the team- his first foray into the Hong Kong culinary scene. “I believe that when a guest enters a restaurant, they should embark on a beautiful and romantic journey filled with exquisite cuisine and memorable entertainment. For me, food is purely for enjoyment and the restaurant’s ambiance plays a big role in this enjoyment process, so what better way to fully emerge in the experience than with melodious music that heightens the atmosphere? Each of my dishes tells a story and I hope that those who get the chance to enjoy them will build unforgettable memories with their loved ones,” he says.
Having found a love for cooking at a young age, Chef Bruno was heavily influenced by his family who worked in the food and beverage industry for more than 100 years. His father, a famous chocolatier in France, nurtured and helped him hone his passion and talent over the years. As one of the youngest chefs in France to gain the score of 17/20, Chef Bruno obtained three “toques” in the Gault-Millau Guide by the age of 28. Prior to joining JUNON, he worked at The Dining Room at Ritz Carlton Buckhead in Atlanta, Georgia, an establishment that was one of 14 restaurants in North America to receive 5 stars by the Mobil Travel Guide and 5 diamonds by the American Automobile Association.
It was later at L’Osier in Tokyo, one of nine restaurants in Tokyo awarded with the coveted 3 stars recognition, that Chef Bruno earned his distinction as a former 3-Michelin Stars Chef. Since his time at L’Osier, he launched his own culinary consulting firm, Bruno Ménard Pte. Ltd, and out of the base country of Singapore, he has provided expert consultation to renowned restaurants across Asia. A TV personality, Chef Bruno is one of the three judges on the hit show, MasterChef Asia. He also created the Bocuse d’Or Academy Singapore and was nominated as the President of Bocuse d’Or Asia Pacific.
With 35 years of experience in the industry, the Culinary Director for JUNON will craft seasonal menus and source premium quality, fresh ingredients from Hong Kong and around the world. His style is neoclassic, with a French base that is constantly heightened by new cooking techniques and ingredients. Highlights on the menu include Lightly Cooked Tasmanian Trout, Chlorophyll Jelly, Wasabi and Vegetable Condiments, a creation that combines umami flavors of the sea with the earthy and colorful elements of the land. For conclusion, Chocolate “Madness” invites discerning diners to dive into a rich cocoa land of no return. With a thick consistency that delivers mouthfuls of sumptuous satisfaction, the bowl of mousse-like wonder is complemented by a half-circle piece of fudge cake sprinkled with drops of powder sugar. Perfection indeed. MDT Review