GBA Lifestyle News
Food & Drink Section
By Kate Springer | September 14th, 2015
  • Cafe, Restaurant
  • Causeway Bay, HK Island
  • Address: 8/F, admin022022The L Square, 459-461 Lockhart Road, Causeway Bay
  • Website:
  • Open Hours: Breakfast, Lunch, Tea, Dinner
  • Open Since : June, 2015
  • Phone: 2898-7123
  • Rating: 4
  • Cuisine: Brittany, Brunch, French, Western
  • Ambience: Casual

Creative Crepes: By now, the little Brittany-inspired resto has already long since taken off — both in Hong Kong and abroad, with more than six outposts in the region. One of the latest to open is La Crêperie in Causeway Bay. 

Look & Feel: As soon as you step into the bright space, you get the maritime vibes. There are touches of Brittany all over the place — picture boat paintings, lifebuoys, ropes and a blue and yellow color scheme. It’s homey, albeit a little heavy handed, but we appreciate the attention to detail.

One the Menu: These are some classy crepes! Forget your usual crepes Suzette — we we love the upmarket ingredients and new savory recipes, including the scallops, chicken masala, and lots of bacon. There’s much more on the menu, so look for pastas, soups and salads too.

Service: It’s quick and efficient but a little bit impersonal. Perhaps it’s the busy lunch hour or maybe that’s just the French way?

La Creperie Causeway Bay
Galettes are under way at La Creperie

Jeng: The CWB branch has opened with new recipes to match. We love the La Capitaine, which pairs pan-fried scallops with a creamy leek and bacon sauce on a crispy galette.  The Sexy Suzette is a nice twist on an old favorite, made with tangy Mövenpick passion fruit and mango sorbet plus a blast of flaming Cointreau. Also worth trying is the Val de Rance dry apple cider, which is served in a quaint “bolee” bowl and pairs well with rich appetizers like the foie gras.

Not So Jeng: We don’t have many complaints, but we do tend to roll outta there feeling uncomfortably full. That’s probably our own fault!

Great For: Brunch, lunch and casual hangouts.

FYI: Can’t eat gluten? Not to worry, Breton galettes are made with buckwheat flour.

This writeup was based on an independent tasting. The Loop doesn’t guarantee/sell restaurant review coverage. See our editorial policy here.