Already one of Hong Kong and Asia's most sought-after dining experiences, "SPOON by Alain Ducasse" opened at InterContinental Hong Kong in late October 2003. SPOON brings to Hong Kong a new and innovative dining concept featuring contemporary French cuisine inspired by Chef and Restauranteur Alain Ducasse, who is the world's most awarded chef.

SPOON is the result of Alain Ducasse's creative efforts to redefine modern concepts of world food and traditional cooking, thus earning him international acclaim. SPOON reflects a "total concept" developed by Alain Ducasse which gives the guest the freedom to mix and match food and cooking styles. It is an exciting combination of cuisine, décor, and service which creates a modern and innovative experience for diners.

SPOON is unique in its décor, menu and vast international wine selection. Combining the best ingredients sourced from around the world and Ducasse's acclaimed culinary techniques, SPOON takes a modern twist on the classical French approach. Ducasse stresses excellence in execution in both the dining room and in the kitchen and uses a diversity of cooking methods and techniques to create truly audacious dishes. It's the ultimate expression of culinary freedom, sophistication and design.

The menu is not organized in a usual progression of first course, main course, cheese and dessert, but reflects a concept that allows each guest to tailor make his/her own meal. Each section is divided into three columns, allowing guests to mix and match their own main course, sauce and accompaniments. Ducasse says "everything is proposed and nothing is imposed". With the idea of having something for everyone, the menu includes Asian, Western and vegetarian dishes.

SPOON Chef Tjaco van Eijken, who recently moved to Hong Kong from Mr. Ducasse’s “Il Cortile” (1-Michelin star) restaurant in Paris, where he spent the last five years.  Previously, Tjaco was sous chef at the 2-Michelin star “La Rive” restaurant at the Amstel InterContinental Hotel in Amsterdam, where he worked with acclaimed chef Robert Kranenborg, reknown for his Mediterranean cuisine.

Another option is the "Sexy SPOON Menu". This is a six-course tasting menu personally created by Chef Tjaco van Eijken. The SPOON wine cellar, dramatically showcased within the restaurant, includes approximately 3,000 bottles with 350 different vintages featuring both Old World and New World selections.

Creating the interior design to personify the vision of "SPOON by Alain Ducasse" at InterContinental Hong Kong is Tony Chi, acclaimed as one of the world's most celebrated and recognised design visionaries. Reinventing the stunning harbour view space which was formerly Plume, Tony Chi has created an exciting modern design which reflects the innovation of the SPOON concept while showcasing the breathtaking panoramic views of Victoria Harbour and Hong Kong Island for which InterContinental Hong Kong is renowned.

Design highlights include a stylish leather and chrome bar area with modern French provencial chairs with eel skin upholstery and sofas with mink cushions. Meanwhile 550 hand-blown Venetian Mercury glass spoons adorn the ceiling, which reflects the dramatic harbour view on one side and the high-tech custom-designed Ducasse open kitchen on the other.

Open as of October 2003, "SPOON by Alain Ducasse" at InterContinental Hong Kong was the fifth restaurant of this concept opened by Alain Ducasse. The first, 'Spoon, Food & Wine' opened in Paris in 1998, followed by 'Spoon des Iles' in Mauritius, 1999, 'Spoon + at Sanderson' in London, 2000, and 'Spoon Byblos', Saint Tropez, 2002. Spoon des neiges in Gstaad, Switzerland and Spoon Cathage in Tunisia opened in December 2003, making a total of seven Spoon restaurants worldwide.

For reservations, please call +852 2721 1211 ext. 2323

For more information on other SPOON restaurants, please visit www.spoon.tm.fr