ÉPURE

ÉPURE ÉPURE offers a contemporary French gastronomic experience by Chef de Cuisine Aven Lau. WhatsApp: +852 5545 2133
WeChat ID: EPURE_HK

Opening Hours:
Lunch: 12:00 noon – 3:00 pm
Dinner: 6:30 pm – 11:00 pm
Weekend Brunch (Sat-Sun & Public Holidays):
12:00 noon - 3:00pm

ÉPURE offers light seasonal dishes crafted from ingredients imported by air from France. Featuring an interior design by the acclaimed international design firm Yabu Pushelberg and a commitment to authenticity, ÉPURE takes guests on a quintessentially French journ

ey of luxurious epicurism with its tasteful decor, meticulous presentation of dishes and attentive service.

From Singapore, through training at a MICHELIN three-star French restaurant, to returning to Hong Kong to helm the MICHE...
30/07/2026

From Singapore, through training at a MICHELIN three-star French restaurant, to returning to Hong Kong to helm the MICHELIN one-star restaurant ÉPURE — Chef Aven Lau’s culinary journey is a perfect fusion of Asia and Europe.

Now, he is bringing his refined French techniques with Asian soul to The Chef of China. Tune in and root for Aven every Wednesday & Thursday at 12nn on Tencent Video. Drop a 🇸🇬 in the comments if you‘re cheering for Chef Aven ❤️

從新加坡出發，經過米芝蓮三星法國餐廳的磨練，再回到香港掌舵米芝蓮一星餐廳 ÉPURE—— 主廚劉永康的廚藝之路，是亞洲與歐洲的完美交融。

如今，他要把法式精緻與亞洲底蘊帶進《一飯封神》的舞台。記得每週三及週四中午 12 點，鎖定騰訊視頻，準時收看。在留言區留下 🇸🇬，讓他知道我們都在為 Chef Aven 打氣 ❤️

Jeju abalone. Preserved olive vegetables. Haricot vert. Three elements, one perfectly balanced plate.濟州鮑魚 • 橄欖菜 • 四季豆，三種...
24/07/2026

Jeju abalone. Preserved olive vegetables. Haricot vert. Three elements, one perfectly balanced plate.

濟州鮑魚 • 橄欖菜 • 四季豆，三種元素，一碟完美平衡的佳餚。

Honoured to receive a spot on ‘s prestigious list of the city’s most photogenic and delicious restaurants. Come see—an...
16/07/2026

Honoured to receive a spot on ‘s prestigious list of the city’s most photogenic and delicious restaurants. Come see—and taste—for yourself why we made the cut.

很榮幸獲得Tatler的肯定，入選他們「城中8間最上鏡又美味」的餐廳之一。歡迎親自來看看、來品嚐，就知道我們為什麼能上榜。

Chef Aven reimagines classic frog legs with a cracker crumb crust—inspired by his mom‘s soda‑cracker pork chops. Crispy ...
08/07/2026

Chef Aven reimagines classic frog legs with a cracker crumb crust—inspired by his mom‘s soda‑cracker pork chops. Crispy outside, juicy inside, and served with a laksa‑curry leaf sauce that packs a punch. Absolutely worth trying.

主廚 Aven 以媽媽的蘇打餅乾炸豬排為靈感，為經典法式田雞腿翻出新意。裹上餅乾碎炸至外酥內嫩，搭配叻沙與咖哩葉調製的風味醬汁，香氣奔放，一試難忘。

We’re thrilled to be named by MICHELIN as one of Hong Kong‘s top nine alfresco dining spots. Enjoy elegant French aftern...
03/07/2026

We’re thrilled to be named by MICHELIN as one of Hong Kong‘s top nine alfresco dining spots. Enjoy elegant French afternoon tea, snacks, and drinks in our garden—and for a fuller experience, our Tasting Lunch and Dinner menus are also available upon request. Keep an eye on the forecast, and book your table for those perfect sunny days.

榮獲米芝蓮肯定，被列為香港九個最佳戶外用餐勝地之一。在我們的戶外庭園中，品味細膩的法式下午茶、精緻小點與特調飲品，另可預約嚐味午餐或晚餐，為您打造不一樣的美食體驗。把握晴好時光，立預訂您的席位。

View full article 完整文章：https://guide.michelin.com/hk/zh_HK/article/dining-out/best-outdoor-restaurants-hong-kong

A4 Wagyu • Black Pepper • Indochine SpicesThis is French technique with a Southeast Asian soul.A4 和牛、黑胡椒、南洋香料——法式烹調技法，卻有...
25/06/2026

A4 Wagyu • Black Pepper • Indochine Spices
This is French technique with a Southeast Asian soul.

A4 和牛、黑胡椒、南洋香料——法式烹調技法，卻有著亞洲的靈魂。

Some memories never fade, we just gave them a MICHELIN star. ✨This Father’s Day, revisit the flavours of a Hong Kong chi...
12/06/2026

Some memories never fade, we just gave them a MICHELIN star. ✨This Father’s Day, revisit the flavours of a Hong Kong childhood — reimagined through French technique with an Asian soul. No festive markup. Just the same menu price as any other Sunday. 🔗 Reserve via link in bio.

有些記憶從未褪色，我們只是為它添上一顆米芝蓮星星。✨這個父親節，帶爸爸重溫熟悉的味道——以法式手藝，亞洲靈魂，重新演繹。佳節不加價，🔗 請透過主頁連結訂座。

Our pigeon dish perfectly demonstrates how Chef Aven’s modern French techniques blend with Asian soul. He marinates the ...
03/06/2026

Our pigeon dish perfectly demonstrates how Chef Aven’s modern French techniques blend with Asian soul. He marinates the pigeon in a Chinese-style master stock, slow-cooks it French-style for tenderness, then precisely pours hot oil over it 20 times to achieve that perfect crispy skin.

我們的「乳鴿」充分展現Aven將現代法國菜融入亞洲特色的烹調風格。他先用類似中國滷水的方法醃製乳鴿，再用法式慢煮技巧令肉質保持嫩滑多汁。最後精準地淋20次滾油，令乳鴿皮份外酥脆。

Missing Chef Aven’s signature Roast Three-Yellow Chicken? Perfect for sharing among four. Pre-order to avoid disappointm...
29/05/2026

Missing Chef Aven’s signature Roast Three-Yellow Chicken? Perfect for sharing among four. Pre-order to avoid disappointment.

想念Chef Aven的招牌烤原隻三黃雞嗎？適合四人分享，敬請預訂。

We are proud to be recognised with the Tatler Best Spotlight 2026 for our quality and service. This honour reflects the ...
20/05/2026

We are proud to be recognised with the Tatler Best Spotlight 2026 for our quality and service. This honour reflects the dedication of our team to delivering exceptional dining experiences. We thank and all our valued guests for their continued support.

我們很榮幸獲頒《Tatler Best Spotlight》獎項。這份榮譽體現了我們團隊致力於提供非凡餐飲體驗的奉獻精神。感謝 以及所有尊貴賓客長期以來的支持。

Address

Shop 403, 4/F, Ocean Centre, Harbour City, 17 Canton Road
Tsim Sha Tsui

Opening Hours

Monday 12:00 - 22:00
Tuesday 18:00 - 22:00
Wednesday 12:00 - 14:30
18:00 - 00:00
Thursday 18:00 - 14:30
Friday 12:00 - 14:30
18:00 - 22:00
Saturday 12:00 - 14:30
18:00 - 22:00
Sunday 12:00 - 14:30
18:00 - 23:00

Telephone

+85231858338

Website

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