Off Business
Vintage Elegance
Coeur de Boeuf Tomatoes with Watermelon and Roasted Shrimp<br/>牛心茄配西瓜及烤蝦

Coeur de Boeuf Tomatoes with Watermelon and Roasted Shrimp
Pan-fried shrimp are cooked with balsamic vinegar and served with sun-dried tomatoes seasoned with watermelon, extra virgin olive oil and red bell pepper.

Foie Gras Terrine with Condiments and Toasted Brioche<br/>法式鴨肝凍配焗法國牛油麵包

Foie Gras Terrine with Condiments and Toasted Brioche
The duck liver terrine is marinated with Madere wine and served with old balsamic cream, lemon gel and toasted brioche.

Line Caught Meagre with Seasonal Vegetables Glazed in Brittany Butter <br/>野生鱸魚配牛油煮時令蔬菜

Line Caught Meagre with Seasonal Vegetables Glazed in Brittany Butter
The meagre fish is marinated in lemon salt for 20 minutes, then pan-fried with salted butter. The accompanying vegetables are slow cooked and glazed in butter before serving.

Royal King Crab from North Sea Marinated with Bergamot Lemon, Coffee Mayonnaise and Condiments <br/>北海皇帝蟹配佛手柑和咖啡蛋黃醬

Royal King Crab from North Sea Marinated with Bergamot Lemon, Coffee Mayonnaise and Condiments
The king crab is marinated with bergamot lemon to deliver a Mediterranean flavor. It is topped off with avocado cream and slices of apple sprinkled with herb powder, and with coffee mayonnaise served on the side.

Macaroni Stuffed with Black Truffle and Foie Gras<br/>黑松露鴨肝釀通粉

Macaroni Stuffed with Black Truffle and Foie Gras
This pasta is stuffed with a mix of celery root, black truffle and duck liver. This rich macaroni is then topped with cream, and served with a bechamel sauce and black truffle veal juice.

Poached Rhubarb with its own Juice, Lemongrass Cremeux, Jasmine Blossom Tea Sorbet<br/>水煮大黃配香茅奶油和茉莉花茶雪芭

Poached Rhubarb with its own Juice, Lemongrass Cremeux, Jasmine Blossom Tea Sorbet
For a sweet finish, freshly poached rhubarb with strawberry consomme, lemongrass cremeux and shortbread is topped with white mulberry, purple shiso leaf, gold leaf, jasmine blossom tea and grapefruit sorbet.

Antoine Michelson

Chef's Profile
Antoine Michelson set off on the journey to pursue his dream of becoming a chef at the age of just 14. He had the unconditional support of his parents right from the beginning, he said, adding that he would not be where he is today if it were not for their encouragement.
Chef Michelson began his career as an apprentice, working at a number of distinguished restaurants including Pierre Gagnaire and L'Agape Bis in Paris. This solid grounding in French cooking gave him the opportunity to work overseas, including in Moscow and Shanghai, before he arrived in Hong Kong. His experience, endless exuberance and determination have made Chef Michelson a celebrated rising star in today's thriving culinary art scene.
By putting his own spin on the essentials, he has created his own signature fusion dishes. His culinary passion is manifested in the five-course dinner at La Scene De Junon, which is intended to provide diners with a special dining experience. A winner of numerous awards, nationally and internationally, Chef Michelson has also been invited to create his own recipes at the Cannes Film Festival.

“It is perhaps too soon in life to call myself a proper chef,”  said Chef Antoine Michelson. “Come and talk to me again in another 20 years time, then I'll let you decide.’’

Michelson, in fact, is an extremely well qualified chef, with many years of experience. But his modest self-appraisal reflects his belief that chefs always have much more to learn. As part of this ongoing education process, he and Junon owner Hins Cheung embarked on a street-food tasting journey earlier this year, to refine their sense of local food tastes. 

Located on the second floor of Wan Chai’s Wu Chung House, Junon presents a mix of 1930s art deco with a touch of 1960s Hong Kong. In fact, the space is split into two different restaurants. With its stained glass ceiling, glittering chandelier and vintage piano, La Scene de Junon delivers a fine-dining experience with a chic and nostalgic ambience. Meanwhile Bistro Junon is modeled on a Parisian-style bistro and has a more casual atmosphere for socialising.

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