New Seasonal Highlights by One MICHELIN-starred Cristal Room by Anne Sophie Pic: A Story on Every Plate

Cristal Room by Anne-Sophie Pic (1 MICHELIN Star) unveils its new summer menu, showcasing Chef Pic’s signature harmony of fragrance, texture, and memory. Each creation is a story on a plate, weaving her French heritage with subtle nods to Hong Kong flavours.

Seasonal Highlights:

• Les Berlingots ASP ©

The summer edition of Pic’s signature pasta is filled with goat cheese and served in a green tomato consommé infused with chrysanthemum and marigold. Creamy, tangy, and delicately floral, the dish subtly references local Hong Kong tastes.

• Kinmedai

Charcoal-grilled deep-sea Kinmedai is paired with seaweed-roasted French beans over a base of dulse seaweed, finished with a light bay leaf and pink peppercorn sabayon.

• Charolais Beef Fillet

French beef marinated in miso, coffee, and caraway is cooked meunière-style and served with smoky eggplant purée, black garlic, pine bud powder, and fresh herbs.

• Limousin Sweetbread

Slowly prepared over several days, the sweetbread is poached in milk, aged in beeswax, and pan-seared in clarified butter. Served with corn honeycomb, praline, osmanthus, and lavender—a meeting of French and Hong Kong floral notes.

• Kuruma Shrimp

Smoked Kuruma shrimp rests on a chawanmushi of charcoal-dried peas and green soy beans. At the table, a hot geranium and combawa consommé is poured to gently cook and perfume the shrimp.

• Matsutake from Yunnan

Matsutake mushrooms and abalone are slow-cooked with kombu confit, pine noodles, and gyokuro tea. Finished with Douglas pine and a kombu-mushroom sauce, the dish is an umami-rich dialogue of forest and sea.

Desserts:

• Raspberry – Raspberry confit with rosemary and sea fennel ice cream, cocoa nib meringue, and a hint of seaweed.

• Mekonga Chocolate – Coriander-infused chocolate crémeux with sponge, mousse, caramelised peanuts, praline, and spiced chocolate sauce.

• Millefeuille – Crisp puff pastry layered with coffee crèmeux, meadowsweet caramel, ginger chantilly, vinegar gel, and sobacha tuile.

• Blackberry Pavlova – Blackberries with smoked vanilla crèmeux, pink peppercorn chantilly, and mulberry gin sauce.

• La Pêche – Warm peach confit in a sugar and cinnamon berry crust, infused with cascara and verbena, served with verbena ice cream.