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Ecriture French / Japonese Fine dining

~> Ecriture, fusion French & Japanese Fine dining

At ECRITURE, Executive Chef Maxime Gilbert draws upon French cooking techniques and inspiration from neighboring Japan, selecting the finest seasonal ingredients from both France and Japan to craft an ever evolving menu.

Écriture mean  “writing” in french, as soon as you step in the restaurant, you see a wall of books,  the set meals of the menu are titled “Calligraphy” (for lunch) or “Library of Flavours” (for dinner). The main describe the main ingredient:  “Green Asparagus
Tall plant of the lily family with fine feathery foliage, cultivated for its edible shoots”, “John Dory Fish of the eastern Atlantic and Mediterranean, with a black oval mark on each side”

Ecriture meal starts with a selection of creative amuse-bouches, fresh and crispy french bread.

Beignet of Hokkaido scallop and black truffle:  creative association of truffle and scallop deep fried. The beignet are served with a celeriac purée.

Located atop H Queen’s in Central, ECRITURE’s minimalistic interior is like an artist’s blank canvas, blending soft organic wallpaper with a symmetrical copper ceiling. Diners are surrounded by a view of Hong Kong, from Central, to the Peak and Victoria Harbour.
Ecriture seasonal fine dining menu include Scalops with truffle, bamboo shoot dish, Kuro awabi ( japanese disk abalone ) caviar, Spicy cacao custard with alfonsino mango chutney and peanut ice cream
Surely one of Ecriture ‘ s signature dish,  bamboo shoot dish, very fine slices of bamboo, layered and pressed then sliced accompanied by peas and truffle.

26th floor, HQueens

80 Queens Road Central

Hong Kon

+852 2795 5996


Kuro awabi ( japanese disk abalone )

Spicy cacao custard with alfonsino mango chutney and peanut ice cream

If you want the full experience, Ecriture offer you the option to indulge yourself, with the Caviar option: Royal shrencki caviar is the pickled roe of sturgeon from mature 8 year old sturgeon, 20g per person (supplement 388 per person)


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