TerraceBouludHK 與 MO_HKG 合作，於中環盛大揭幕。米芝蓮星級餐廳的主理人、同時亦是 Culinary Impact Award 2025 得主 DanielBoulud，四十年來始終如一，以法國古典技法為根基，淬鍊出獨特風格。如今來到香港與香港文華東方酒店合作，將法式精神融入港式靈魂，呈現一份兼具傳統與創新的菜單。 靈感源自過往經典之作，從 pâté en croûte、烤雞、海鮮拼盤等法式料理，到由本地中廚團隊製作的點心——燒賣、叉燒包等香港人最富有情懷的味道，皆融入 Boulud 的哲學，幻化為全新風貌。海鮮同樣令人期待，龍蝦、蝦、蛤蜊、魚與貝類悉數入列，其中更包括本地鱸魚，讓每道佳餚，成為Daniel Boulud四十年來烹調藝術的極致展現。 Mandarin Oriental, Hong Kong is expanding into Prince’s Building with a new dining concept in collaboration with world‑renowned Chef Daniel Boulud — marking his debut in Hong Kong. Past 40 years, has refined a unique culinary philosophy rooted in classic French techniques. For his latest venture, he infuses French dining with Hong Kong spirit, presenting a menu that marries tradition and innovation. Inspired by his signature creations, the menu at Terrace Boulud ranges from dishes like pâté en croûte, and roast chicken, to dim sum favourites like siu mai and char siu bao reimagined through Boulud’s distinct lens and crafted by a local Chinese culina...