{"id":28643,"date":"2025-10-31T14:39:00","date_gmt":"2025-10-31T06:39:00","guid":{"rendered":"https:\/\/gqhongkong.com\/?p=28643"},"modified":"2025-10-30T19:39:47","modified_gmt":"2025-10-30T11:39:47","slug":"gq-hong-kong-interviews-michelin-star-french-chef-daniel-boulud-i-hope-diners-can-taste-the-soul-of-each-dish-in-every-bite","status":"publish","type":"post","link":"https:\/\/gqhongkong.com\/en\/lifestyle-en\/gq-hong-kong-interviews-michelin-star-french-chef-daniel-boulud-i-hope-diners-can-taste-the-soul-of-each-dish-in-every-bite","title":{"rendered":"GQ Hong Kong interviews Michelin Star French chef Daniel Boulud: \u201cI hope diners can taste the soul of each dish in every bite.\u201d"},"content":{"rendered":"\n

This time, Daniel Boulud travelled all the way to Hong Kong to offer guests an exclusive preview of the dishes from his first Hong Kong restaurant,\u00a0Terrace Boulud, which is set to officially open in January 2026. To mark the occasion,\u00a0GQ Hong Kong interviewed Boulud on his culinary philosophy and his connection with Hong Kong diners.<\/p>\n\n\n\n

Set to open next year,\u00a0Terrace Boulud\u00a0will be located on the 25th floor of The Landmark Prince\u2019s Building in Central. The restaurant will be directly connected to the Mandarin Oriental through a private passageway and will feature a spacious open-air terrace. Guests will be able to enjoy Chef Daniel Boulud\u2019s acclaimed French cuisine while overlooking the breathtaking views of Victoria Harbour for a dining experience that harmoniously combines visual and gastronomic pleasure.<\/p>\n\n\n\n

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As Daniel Boulud\u2019s first restaurant in Hong Kong,\u00a0Terrace Boulud\u00a0will continue his signature French culinary philosophy centered on\u00a0seasonality, ingredients, and technique, while incorporating a sense of\u00a0\u201ctravel\u201d\u00a0into its menu design.<\/p>\n\n\n\n

Among the dishes featured in this curated menu, Boulud says he is most excited about bringing his signature\u00a0crab cake from his newly opened Manhattan steakhouse,\u00a0La T\u00eate d’Or<\/em>, to Hong Kong.
\u201cThat crab cake is almost like a\u00a0\u2018crab toast,\u2019<\/em>\u201d Boulud laughs. \u201cWe\u2019re using local Hong Kong crab for it \u2014 the flavour is completely different from New York\u2019s, but it\u2019s just as good, maybe even better!\u201d<\/p>\n\n\n\n

He adds that this represents one of his favourite challenges as a chef,\u00a0to use the same techniques on the finest ingredients from around the world while preserving the soul of the dish.<\/p>\n\n\n\n

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