Pure Taste

No fussy molecular plating here — Vianney Massot sticks to classical French cuisine with a modern, local touch at his eponymous restaurant. Caroline Low-Heah checks out its exquisite summer menu and is enthralled

- Caroline Low-Heah

With its cocktail bars, yoga studios and casual eateries, Hongkong Street is probably not the first place one would associate with fine-dining experiences. Yet, it is here that The Kitchen at Bacchanalia – which later became Bacchanalia, then Bacchanalia by Vianney Massot – has thrived since 2016, achieving a Michelin star and retaining it till 2018. It is now in its fourth itineration as French chef Vianney Massot’s eponymous restaurant.

Chef Massot takes a clear-cut classic French stance with the food here – hardly surprising, given that he’s the protégé of the late legendary French chef Joel Robuchon, had helmed the now-defunct two-Michelin-starred L’Atelier de Joel Robuchon, and had started his career as an apprentice cook in the three-Michelin-starred Epicure in Le Bristol Paris under chef Eric Frechon.

Upon arrival for our lunch, we’re personally greeted by the maître d’hôtel and served champagne after taking our seats. The 20-seat restaurant has the intimate feel of a modern home that somehow has an old Parisian flair despite the contemporary decor. The open-kitchen concept allows guests to enjoy a front-row view of how their meals are prepared.