Bâtard — Restaurant in Hong Kong Island

Batard is one of the hardest restaurant to book in Hong Kong. They normally open their reservations two months in advance in the beginning of each month. For example, if you have a specific date you wanna book for August, you would have to call the restaurant at the end of May, and check with them the exact date in June that they will accept reservations for the whole of August. All vacancies for the entire month would usually be full within a day! Alternatively, you could try your luck on the waiting list.

Their 5-course lunch set, which is only available from Thursday to Sunday, is a good value for money. I loved the flavors of their sauces.

🍗Batard’s Signature Roast Chicken Batard is widely acclaimed to be one of the Top 3 restaurants along with Louise and Belon for roast chicken. The dish did not disappoint. They used locally farmed three yellow chicken from Yuen Long. Chef Julien, Laloum and Vicky Cheng from Odette, Louise and Vea once did a blind experiment comparing different Chicken breeds from local and French farms, and it was a lopsided victory for locally farmed three yellow chicken. Batard’s chicken was bribedwith malt sugar, salted water and many herbs. They first steam the chicken before roasting it to retain maximum moistness and juice.

🦐Raviolo, Squid, Crustacean Sauce The raviolo itself was not so-so. The skin could be more al dente. The inside was stuffed with squid paste. However, the crustacean sauce was such a wow-factor! It was amazingly rich and luscious.

🥩Beef Tartare Cannelloni Loved the cigar-like presentation. The cannelloni was very crispy on the outside, and was stuffed with beef tartare. The slight hint of mustard and finely chopped chives gave the dish an extra punch.

🍄Morel Farci, Buckwheat, Madiera Sauce (supplement $130) I have always wanted the try morels, given it’s such a fine ingredient in French cooking. The Farci contained chicken liver and buckwheat. Together with the earthy flavors from the morels, and the sweet and complex fragrance from the Madiera, the dish was a umami bomb.

🥚Slow Poached Organic Egg with Smoked Haddock I had little expectations from this dish given that slow poaching eggs aren’t that difficult to master with a slow cooker. However, I was impressed with the smoked haddock foam. Haddock is a good selection of fish with its mildly sweet taste, so that the dish would not be overpoweringly fishy.

🍚 Warm Pilaf Rice The rice was a heaven for carb lovers like me. It was cooked to al dente with chicken oil and lemongrass — very very flavorful.

🐚Freshly Baked Madeleines The lemon-flavored Madeleines were served warm. They were crispy on the outside, and soft on the inside. The slight tanginess of lemon flavors rounded up the meal perfectly.

🍚 Warm Pilaf Rice The rice was a heaven for carb lovers like me. It was cooked to al dente with chicken oil and lemongrass — very...

Restaurant Review📋

Food🍽 Blue Lobster with carrots and saffron al dente🦞lobster, springly outside & a bit like sashimi inside sauce tended to be sweet, failed to elevate the savouriness & umami flavours of the lobster

Roasted Quail, Morel Mushroom, Madeira tender🐤quail, yet the original flavours of quail was covered by the sauce Morel Mushroom🍄has a strong taste and became the dominant taste of the dish instead of the quail

Monkfish en Croute Quite Crispy Skin Tender & Succulent Meat with Aromatic yet Appropriate Fish Oil🐟

Japanese Fruit Tomato Tart with Fennel Pollen and Burrata the tomato🍅was a bit sour rather than fruity sweet. That was not like the “Fukuoka Fruit Tomato” I tried in a Tsim Sha Tsui Fukuoka-style 'Hakata-Ku” Skewer Bar called Kido. The one served in Kido was sweet like honey The tart pastry was crispy & light

Foie Gras au Torchon A traditional combination with a nice presentation. No surprise on the taste the🍫cacao powder tasted like nothing and didn’t elevate the flavours of the dish as that tasted too mild

Oyster with Ginger, Kombu Vinaigrette Fresh, Springly & Umami Oyster🦪 The taste of ginger & Kombu Vinaigrette were absent

🍋Lemon Tart crumbly tart yet not punching enough as the full stop of the meal

Cheese Platter all the cheese🧀were dry & not fresh Especially disappointed with the Tete de moine, far worst than La Cabane Wine Bistrot in central

Ambience💗 Staff were professional The manager described the taste of the wines in detail and chose a good one according to our flavours🥂. He was way better than the sommelier as he could present the taste of the wines precisely with examples of a combination food & taste. The only strange thing was he didn’t ask what food we are going to have that night Fine Dining Place. Elegant yet Comfortable

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Bâtard Review

I recently visited Bâtard, a well-known restaurant, especially famous for its stunning wine cellar that’s perfect for Instagramming! With a bit of star power backing it, it attracts many diners. However, the food quality was a bit surprising; while everything was decent, it didn’t quite reach outstanding levels.

Smoked Beef Tartare, Potato Mille-Feuille The smoked beef tartare was quite good, with a unique flavor and paired with crispy potato layers. The texture was rich, but the beef flavor could have been a bit more pronounced.

Cold Angel Hair, Kristal Caviar The cold angel hair pasta with Kristal caviar looked upscale and tasted fresh, perfect for summer. The pasta was smooth, and the caviar added a nice oceanic touch.

Chicken Velouté Bâtard The chicken velouté was silky and rich in chicken flavor, light without being too heavy.

Bâtard’s Signature Roast Chicken, Warm Pilaf Rice When it comes to their signature dish, the roast chicken was decent but not exceptional. The skin was crispy, but the chicken itself was a bit average. The warm pilaf rice was overly moist and lacked the aromatic chicken essence, tasting mostly of broth. star

Yellow Peach, Greek Yogurt, Mint For dessert, the yellow peach with Greek yogurt and mint was refreshing and a nice way to end the meal. The sweetness of the peach was balanced well by the tartness of the yogurt, making it light and enjoyable.

Overall, while Bâtard's food was decent, I found it a bit disappointing, especially concerning the signature dish, which I...