Patrick Yeung, CEO of HKGCC
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“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.