Ébauche: A Personal “First Draft” of Exceptional Modern French Cuisine in Hong Kong

In the bustling heart of Causeway Bay, a new gem has quietly emerged that’s quickly becoming one of Hong Kong’s most talked-about dining experiences. Ébauche, located on the 18th floor of Aura on Pennington at 66 Jardine’s Bazaar, is the debut solo venture of 28-year-old Chef Antonio “Toni” Au. The restaurant’s name, meaning “sketch” or “first draft” in French, perfectly captures its philosophy: a confident yet personal exploration of modern French cuisine infused with the flavors of Chef Toni’s Hong Kong upbringing.

Chef Toni Au’s Impressive Journey

Chef Toni’s culinary path is nothing short of stellar. He honed his skills at the legendary three-Michelin-starred El Celler de Can Roca in Spain, then spent five years at the two-Michelin-starred Écriture in Hong Kong, rising to Chef de Cuisine and playing a key role in its success. He later led the kitchen at L’Avenue in Shenzhen. This rigorous training, combined with childhood memories—like learning to cook tomato scrambled eggs with his mother—shapes Ébauche’s distinctive East-meets-West identity.

At Ébauche, French precision meets nostalgic Asian elements, creating dishes that feel both familiar and innovative for Hong Kong diners.

Intimate, Kitchen-Focused Atmosphere

Unlike many formal fine dining spots, Ébauche emphasizes warmth and connection. The interior features natural materials like stone, wood, and copper for a refined yet cozy vibe. The highlight is the Chef’s Table directly facing the open kitchen, allowing guests to watch the team at work. This design fosters an intimate, conversational dining experience rather than a stiff performance.

Signature Tasting Menu Highlights

The restaurant offers a single eight-course tasting menu (HK$1,380 + 10% service charge), with options to upgrade (e.g., charcoal-grilled Wagyu). Standout dishes include:

• Nam Yu Beef Tendon Beignet: A crispy, creative take on a Cantonese classic using fermented red bean curd.
• Kabu & Chicken Liver Tart (or similar liver preparations): Beautifully layered with black truffle elements, offering silky textures and nutty notes.
• Charcoal-grilled Threadfin or Dry-aged Duck Breast: Showcasing expert dry-aging and grilling techniques, paired with Asian-inspired accompaniments like okonomiyaki-style mille-feuille.
• Thoughtful Asian-fusion desserts, such as lighter options featuring guava, cucumber, or osmanthus, praised for being refreshingly “not too sweet.”

The menu evolves seasonally, always balancing French technique with bold yet restrained Asian flavors.

Why Visit Ébauche?

Ébauche stands out for its value, authenticity, and warmth in Hong Kong’s competitive fine dining scene. It’s ideal for special occasions, date nights, or food enthusiasts seeking something personal and memorable. Reservations are essential (book via Inline up to 60 days in advance) as the space is intimate and only open for dinner Thursday to Monday (closed Tuesdays and Wednesdays).

Address: 18/F, Aura on Pennington, 66 Jardine’s Bazaar, Causeway Bay, Hong Kong Phone: +852 6492 8881 Instagram: @ebauche.hk

If you’re looking for refined French dining with a genuine Hong Kong soul, Ébauche is a must-visit. It’s not just another fine dining spot—it’s the promising first chapter of Chef Toni Au’s story.