Review: Upper Modern Bistro’s new bites for spring

Updated on April 5 2016

Beautifully-presented French-rooted dishes with a Japanese twist pretty much sums up Upper Modern Bistro’s new chef de cuisine, Julien Cadiou’s new menu. Cadiou has previously worked at widely-acclaimed French restaurants La Grande Cascade and Alain Ducasse au Plaza Athénée as well as innovative Restaurant Kei with chef Kei Kobayashi.

Don’t worry, many of the signatures such as the mini veal burgers and mushroom soup with scrumptious pieces of beaufort d’Aplage are still on the menu with a few, fresh additions from Cadiou.

Each plate combines the best of French and Asian flavours as well as locally-sourced ingredients where possible, check out some of the highlights below:

Post image Related: French fusion: Philippe Orrico’s Upper Modern Bistro


Start off your meal off right with this delicious Salmon Gravlax (HK$128) served with radish and wasabi cream followed by Caidou’s interpretation of a beer carpaccio (HK$148) with red onion condiments and daikon.

(Pictured: tasting portion)


Crispy squid (HK$98) served with an deliciously smooth black sesame and lime dip.



Currently on available on the lunch set menu, this appetiser of green asparagus with grapefruit espuma and citrus dressing had us licking the plate clean.

(Pictured: tasting portion)


A spin off of chef owner Philippe Orrico’s signature 63 degree egg, the Egg Onsen (HK$188) is a mixture of king crab, beans and chorizo covered in piperade emulsion.


The tender confit Iberico pork cheek (HK$298) simply falls apart as soon as your fork touches the meat. The dish is complemented with a unique tandoori and orange sauce, spätzle and roasted baby carrots.


The highlight has to be Cadiou’s moreish Racan pigeon (HK$228/HK$398) served with poivrade artichokes, choy sum and glazed hazelnuts for a bit of crunch.


The Upper Red Fruits (HK$98) is a refreshing (and incredibly pretty) way to end your meal. Almost like a trifle, the dessert features layers of panna cotta, crumble, chamomile jelly, dehydrated raspberries, vanilla cream and strawberry ice cream.


Yi Li is your typical half-Brit half-Chinese hybrid with a serious case of wanderlust. When not writing, she's either on the hunt for the best new cocktails, on a hike or enjoying a sinful bowl of truffle fries (and working them off at XYZ). Follow her @yilidawson on Instagram or Twitter.