Ducasse strikes back: Formerly SPOON, Rech is Alain Ducasse and InterContinental’s new and refurbished dining destination. The seafood restaurant aims to serve up meticulously chosen seasonal and fresh catches that have been interpreted into contemporary and stunning dishes.

Look & Feel: Inspired by the sea, you will find plenty of natural light and a panoramic view of the Victoria Harbour at Rech to complement the polished driftwood chairs, custom tableware and seaside decor. Look up to admire the handcrafted lamps made from thousands of pieces of ricepaper.

On the menu: Seafood. Think glorious seafood platters, freshly shucked oysters

Meet the chef: Also the man behind SPOON for two years before its transformation into Rech, Executive Chef Stephane Gortina has been with the restaurant group for 11 years. Before this, He’s been at the three Michelin-starred Louis XV in Monte-Carlo, mentored by renowned chefs like Franck Cerutti and Jacques Maximin.

Jeng: The menu is light, seasonal and fresh. Seafood lovers can dive into lavish raw plates like hand-dived sea scallops with citron and gold caviar ($290), as well as freshly shucked and sweet Princesse de Kermancy oysters ($450 for 6). For heavier items, the cookpot of tiny spelt, squid and sesame seeds ($180) is a warm and hearty starter to be shared, while the Grenobloise-style skate wing ($460) is a simple but indulgent main that pairs the tender fish with buttery spinach and zingy capers. Dessert-wise, the Mr Rech ($120) is a sure-win, made with hazelnut ice cream and house-made Parisian chocolate sauce. Every diner should save space for the final Ducasse finish: a Camembert ($120) served with champagne and a beautiful view.

Not so jeng: Though luxurious, meticulously planned and delicious, the flavors do not have an element of surprise. Head here if you’re ready to spend for the atmosphere, service and decor.

Great for: Seafood lovers, anniversaries and Ducasse fans.

FYI: The restaurant concept originates from Paris where the first Rech still stands, founded by Adrien Rech in 1925 before Ducasse took over in 2007.

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This writeup was based on a complimentary media tasting. The Loop HK doesn’t guarantee/sell restaurant review coverage. See our editorial policy here.