The interior, designed by Parisian studio Malherbe Paris, is inspired by the golden age of train travel. The restaurant features a linear layout, guiding guests from the entrance to the bar, dining room, and rooftop terrace. At the heart of the space is a sculptural green onyx bar, serving as both a visual and social centerpiece. Materials such as brass detailing, timber paneling, and marble surfaces evoke the timeless elegance of classic French brasseries, while incorporating elements that reflect Hong Kong’s unique urban density and verticality.
The walls are equipped with digital screens displaying shifting landscapes, mimicking the views from train windows and paying homage to the golden age of rail travel. This design detail also reflects Daniel Boulud’s culinary journey across continents.
Seating is configured to support a variety of uses throughout the day. Banquettes line the dining room, while the bar offers both counter seating and standing areas. The rooftop terrace extends outward, with tables oriented to face the city skyline, offering panoramic views of Hong Kong. Lighting transitions from natural daylight to warmer tones in the evening, with pendant fixtures highlighting key areas. The open-plan design avoids partitions, maintaining clear sightlines while using ceiling heights and material transitions to define distinct zones.
The menu draws inspiration from Boulud’s four culinary muses: La Tradition, celebrating timeless French classics; La Saison, highlighting seasonal ingredients; Le Potager, focusing on garden-fresh produce; and Le Voyage, showcasing global influences. Hong Kong serves as a fifth muse, expressed through the DB x MO Dim Sum collaboration, which combines French techniques with Cantonese traditions. Signature dishes include Pâté En Croûte, Vol-Au-Vent, and Poulet, alongside a raw seafood bar and grilled specialties.
The kitchen is led by Executive Chef Aurélie Altemaire, whose impressive career includes time at Michelin-starred Epicure at Le Bristol Paris and a decade with Joël Robuchon in London. Her expertise ensures a menu that balances tradition, innovation, and the finest ingredients.
