ÉPURE — Restaurant in Kowloon

Made a same day reservation on the website and received a confirmation stating that the signature chicken is available on a first come, first serve basis or through reservation. We arrived at the restaurant and was shown to our table. We are not the first to arrive, and so we can hear the other party of 2 conversations clearly. The place is visually nicely renovated, but the sound just gets bounced back and around. So, in a way, noisy... we asked for a change of table. As we sat down, my husband went to the washroom, and I was given a wine list card. Another card, the menu, was just placed on the table. Nothing was said...🤨 I had to wave for someone to come so as to ask about the chicken. That tall gentleman with glasses came. I asked about the availability of the chicken and was told flatly and with a frown on his face that it is a pre-order item and that we cannot order it. I said that the website said it is stated on the website that it is based on a first come first serve basis. He said no no. I said that then there should then be an amendment on the information. And he replied, ok lor, will tell the department to do it. But his frown and attitude gave me a bad start for the evening. And when my husband asked for recommendations, he said that's all on the menu. Working in a fine restaurant does not make his customer service any better than a wanton noodle shop.🤦🏻‍♀️ He then said ok la, then I will check with the kitchen if there is a chicken available. He came back with the news that a chicken is available. I decided to take a break from this guy and went to the toilet. Upon returning, my husband has ordered sparkling water for me and was looking at the winelist. I asked if I could change the sparkling water to the flat ones as it was not from the bottle but sodastream. He said, what? You want to change? I replied that I don't like sparkling water from sodasteam. He reluctantly took it and said that yes can but it all cost... and so I said then just leave it. And he said so now you want me to leave it? This guy totally ticked me off. My evening was ruined from the start. I decided to not let him ruin my evening and so continue to enjoy the meal. The starter wasnt impressive and the bread not hot....We order scallops as appetizer and it came looking very pretty. Scallop was really fresh and nice. Dressing lacks temperature maybe because they want to keep the salmon roe raw. Finally the signature chicken came. It was presented encircled with fresh flowers which I hope are washed and clean to get rid of pesticides. It was then taken away to be cut up. It was served with rice. The chicken is juicy and skin not crisp....😐 the 2 small bowl of rice was dry to me. How I wish there are some veggies on the side of the chicken.... Well we still finish it...

⭐️ Chose this Michelin-starred gem for my birthday celebration! Specializing in refined French fine dining, ÉPURE offers an elegant and romantic ambiance that sets the perfect tone for special occasions.

🎉 Dinner Set ($1,888/person)

▪️ Complimentary Bread Two types of bread served warm - crackling crust giving way to pillowy-soft interiors. The house-churned butter, delicately flecked with sea salt, makes for a perfect opening act.

▪️ Comté and truffle beignet, vin jaune A delicate charcoal choux puff filled with creamy cheese and truffle filling – rich, indulgent, and utterly addictive.

▪️ Ama ebi with shiitake and guanciale A mini tart topped with tender sweet shrimp, crispy cured pork cheek, and fried shiitake strips – bold, savory, and packed with umami.

▪️ Sea urchin with Jerusalem artichoke and nori An artistic masterpiece! The sea urchin sits atop a Jerusalem artichoke tart, layered with soy-vinegar jelly and crowned with fish roe and gold leaf. The soy jelly mimics dipping sashimi in soy sauce – a brilliant touch that enhances the uni’s natural sweetness.

▪️ Shima aji with nashi pear, shiso and ossietra caviar Fresh striped jackfish paired with caviar and a yuzu-infused sauce, balanced with slices of pear and onion. The citrusy tang elevates the fish’s delicate flavor.

▪️ Landes white asparagus with egg yolk and pike roe "kimizu" The white asparagus is delicately sweet, the roe adds briny richness, and the yolk "kimizu" sauce delivers a sneaky wasabi kick – such a playful combo~

▪️ Maine scallop with vinaigrette perle and sauce mariniere Perfectly caramelized scallop! The mussel cream sauce is so decadent you'll want to lick the plate, while the bursting vinegar pearls cut through the richness – a masterclass in French finesse✨

▪️ Three-yellow chicken 'cuit en croûte de riz' with black truffle and 30 years aged Shaoxing wine THE SHOWSTOPPER 🏆 The chicken is incredibly tender, slow-cooked with aged Shaoxing wine and Jinhua ham sauce. Freshly shaved black truffles add an earthy depth – so divine that we scraped the plate clean!

▪️ A4 Wagyu beef tenderloin Cooked to rosy perfection, the wagyu melts in the mouth with its rich marbling. Served with crispy kale for a textural contrast.

▪️ Off-Menu Cucumber Sorbet This cucumber & bay leaf sorbet is like a cooling spa treatment for your palate 🌿 – so refreshing it literally resets your taste buds between courses. The herbal brightness of bay leaf dances with the crisp, watery sweetness of cucumber, served at the perfect slushy texture.

▪️ Tiramisu A playful twist on the classic – a delicate eggshell-like crisp hides boozy ladyfingers and coffee-infused cream inside. Break it open for a boozy, creamy delight!

▪️ Mignardises Warm, buttery Madeleines – the perfect...

I recently had dinner at this 1-star Michelin restaurant, and I must say that the experience was extremely disappointing and anger-inducing. From the moment we ordered our pre-meal drinks, the service was a complete disaster.

Without even bothering to ask, the waiter rushed to bring out the dishes before our pre-meal drinks and bread basket arrived. It was frustrating to see the first dish placed on the table while we were still waiting for our drinks. And just as the bread basket was finally placed on the table, the second dish arrived simultaneously. Did they not understand the concept of serving dishes in a specific order? It was a clear indication that they had no clue about the proper sequence of serving.

To make matters worse, throughout the entire 1.5-hour dining experience, our water glasses remained empty. Not once did they bother to refill them, even when they were completely devoid of water. It was astonishingly neglectful and showed a lack of basic attentiveness to the customers.

But the most severe and deeply concerning issue of the evening was the incessant loud and vulgar behavior of a particular group of customers. Their conversation was filled with inappropriate language and offensive remarks, creating a highly uncomfortable and unsuitable environment for all, especially considering there was a child present in the restaurant. This behavior was not only offensive but also completely unacceptable in a Michelin-starred establishment.

To add insult to injury, the restaurant staff did nothing to stop or reprimand the disruptive customers. In fact, they even responded sincerely to this group of customers, saying "it doesn't matter" when confronted about the situation. This level of tolerance and indifference towards such behavior is simply inexcusable, especially when the well-being and comfort of all customers, including minors, should be a top priority.

Furthermore, the restaurant failed to offer any apology or show any remorse to the other customers who were affected by this distressing situation. It was disheartening to witness their lack of concern for the overall dining experience, particularly when children were present.

Considering the reputation and expectations associated with a Michelin-starred restaurant, this experience was an absolute letdown. The poor service, disregard for proper dining etiquette, and failure to maintain a peaceful and appropriate environment have left me deeply disappointed and angered. I cannot recommend this restaurant to anyone, and I sincerely hope they address these issues promptly to prevent future patrons, especially families, from enduring such distressing...