Even if you have only 24 hours in Hong Kong, make sure to book your table for dinner , tea time or breakfast at my favorite place of all times, Café Gray Deluxe.
Award-winning Chef, Gray Kunz has returned to the city especially to launch this place in partnership with the boutique hotel gem of the Swire hotel group, The Upper House, featured soon in one of my next posts.
Known among his peers as a Chef’s Chef, he is admired around the world for his unique melding of East and West in a signature cuisine that blends the complex flavors, ingredients and classic elegance of Asian and European culinary traditions. The “21st century grand café” overlooking Victoria Harbour from the 49th rooftop floor of the hotel at Pacific Place in Admiralty, will be a long-awaited dynamic addition to the Hong Kong restaurant scene.
At Café Gray Deluxe, Gray Kunz has adapted his lifetime’s experience leading the very finest kitchens in Europe, Asia and America to create an energetic and gourmet cafe in one of the city’s most spectacular locations. His cuisine is a departure from traditional fine dining, to ‘everyday dishes’ with an accent on local organic produce and relaxed service.
Kunz has earned rave reviews and the highest accolades during a career that has spanned three continents and has influenced chefs across the globe. He earned a four-star rating from The New York Times while at Lespinasse, which was rated as New York’s #1 Best Overall Restaurant for three years in a row by Zagat’s and “Best Restaurant” by Gourmet Magazine.
In 2002, he was recognized by The Culinary Institute of America as a Master of Aesthetics, an award bestowed on a select handful of culinary professionals. He was the recipient of the Mobil 5 Diamond Award for 1996, 1997, and 1998, was nominated for Best American Chef in 1995 by the James Beard Foundation, and was inducted into the Restaurant Hall of Fame in 1998. Café Gray premiered in New York City in 2004, winning a star by Michelin in its first year.
“Returning to Hong Kong, where people have a passion for high quality cuisine, is a dream come true for me,” said Chef Kunz. “The understated luxury and spectacular views of Café Gray Deluxe offer a dramatic backdrop for the exciting interpretations of classic European cuisine that we will serve. Our menu will be infused with the freshest ingredients, organic meats, exotic delicacies, and new ideas from the heartland of America to the food capitals of Europe, to the islands of Asia.”
The contemporary interior design of Café Gray Deluxe with breathtaking harbour views and double height celings creates an energetic dining space. The seductive bar and lounge is highlighted by a 14-meters long bar, symmetrical with an open kitchen feature.
Since opening in early October 2009, Café Gray Deluxe has received much praise from local and International guests and the media. The contemporary interior design of Café Gray Deluxe with breathtaking harbour views and double height ceilings creates an energetic dining space while the seductive bar and lounge is highlighted by a 14-metre long bar, symmetrical with an open kitchen feature.
Dean Winter, General Manger, The Upper House, said: “Gray Kunz is renowned as one of the world’s greatest chefs and his return to Hong Kong is highly anticipated. We are thrilled to have him as our partner and are confident Café Gray Deluxe will compliment the hotel’s unique style, as well as enhance the area’s vibrant dining scene.”
Co-author of The Elements of Taste in 2001 Chef Gray ‘s spectacular menu is changed on a seasonal regular basis to ensure it will be infused with the freshest ingredients, organic meats and exotic delicacies. ( Chef Gray loves the local markets)
The carefully selected menu also features specialties include:
Mezzalune of Sundried Tomatoes and Ricotta, Seared Tiger Prawn Salad and Double Boiled Mushroom Consommé.FOIE GRAS BRUSCHETTA Cracked black pepper, fig jam,
Water chestnut salad, CHILLED SOUP OF LEMONGRASS Yogurt-lime sorbet, SAFFRON PASTA FIORE Tomatoes and lemon thyme,
The second plates range from Roast Curry Chicken to Steamed Sea Bass Paupiette, HONEY – VINEGAR GLAZED CHICKEN WINGS, GRILLED TIGER PRAWN AND POMELO SALAD Lemongrass oil, basil, roasted peanuts, GRILLED SEA BASS, ROSEMARY-BASIL VINAIGRETTE Zucchini étouffée.
The Cherry – Hazelnut Tart and Mango – Banana Crepe will be perfect for the sweet tooth and more,OREO CRUSTED KEY LIME TART Vanilla whipped cream
My favourite Drink? PINEAPPLE & THYME MARTINI Ketel One Citron vodka, pineapple, lemon, thyme sprigs.
This post is dedicated to my son Raymond Nasser and his great appreciation for exquisite cuisine.
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To make reservations at Café Gray Deluxe, please contact (852) 3968 1106 or e-mail firstname.lastname@example.org