GQ Hong Kong interviews Michelin Star French chef Daniel Boulud: “I hope diners can taste the soul of each dish in every bite.”
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, Terrace Boulud, which is set to officially open in January 2026. To mark the occasion, GQ Hong Kong interviewed Boulud on his culinary philosophy and his connection with Hong Kong diners.
Set to open next year, Terrace Boulud will be located on the 25th floor of The Landmark Prince’s 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’s acclaimed French cuisine while overlooking the breathtaking views of Victoria Harbour for a dining experience that harmoniously combines visual and gastronomic pleasure.
As Daniel Boulud’s first restaurant in Hong Kong, Terrace Boulud will continue his signature French culinary philosophy centered on seasonality, ingredients, and technique, while incorporating a sense of “travel” into its menu design.
Among the dishes featured in this curated menu, Boulud says he is most excited about bringing his signature crab cake from his newly opened Manhattan steakhouse, La Tête d’Or, to Hong Kong.
“That crab cake is almost like a ‘crab toast,’” Boulud laughs. “We’re using local Hong Kong crab for it — the flavour is completely different from New York’s, but it’s just as good, maybe even better!”
He adds that this represents one of his favourite challenges as a chef, to use the same techniques on the finest ingredients from around the world while preserving the soul of the dish.
When talking about Hong Kong diners, Daniel Boulud says, “They’re not picky. They simply expect the best. They can taste whether a dish has a ‘soul’ or not.” He believes that true flavours doesn’t come from complexity, but from the connection between emotion and memory, “Whether it’s a French classic or a local crab cake, I hope every bite allows people to feel that the dish is alive.”
Terrace Boulud embodies Daniel Boulud’s unwavering pursuit of culinary excellence and his dedication to a deeply personal, refined approach to gastronomy. The restaurant seamlessly merges classic French bistro dishes with modern Asian influences, creating a dining experience that feels both elevated and approachable. Guided by his long-held philosophy of seasonal rotation, Boulud has structured the menu around four key pillars — La Tradition, La Saison, Le Potager, and Le Voyage. Each represents a unique dimension of his culinary vision: La Tradition celebrates the timeless elegance of French classics; La Saison highlights the freshest seasonal ingredients; Le Potager emphasises garden-inspired, vegetable-forward creations; and Le Voyage explores global flavours that evoke a sense of travel and discovery. Together, these elements capture Boulud’s belief that cuisine should remain rooted in tradition while embracing the world beyond for a continuous journey of taste, creativity, and evolution.
“It is a great honour to collaborate with Mandarin Oriental and bring Terrace Boulud to Hong Kong. I am endlessly fascinated by the flavours and culinary diversity of this region. They create a beautiful dialogue with French tradition. I look forward to welcoming guests to this iconic destination and exploring it together.” — Daniel Boulud
Image Courtesy of Getty Images, Mandarin Oriental
