Words by Aude Camus
There are restaurant openings… and then there are restaurant openings — the kind that instantly become the talk of the city. The arrival of Terrace Boulud, the new French brasserie by legendary chef Daniel Boulud, firmly falls into that second category.
Officially opened on 13 March, the restaurant takes over one of Hong Kong’s most iconic dining spaces — the former Sevva, long home to what many considered the best terrace in the city. Perched high above Central at Landmark Prince’s, the space has always been about views, atmosphere and a certain Hong Kong glamour. Now it enters a new chapter.
Even more interesting: Terrace Boulud also marks Mandarin Oriental Hong Kong’s first restaurant outside the hotel’s walls — though quite literally next door — extending the legendary hospitality of the hotel into the heart of Central’s dining scene.
I was lucky enough to visit a week before the official opening, slipping in ahead of the crowds for a first glimpse of the space — and, more excitingly, to meet Chef Daniel Boulud himself. My tasting, admittedly, was brief. A handful of canapés, a glass rose to that iconic terrace view, and a starter enjoyed on the fly before I had to rush off to the airport to catch a flight. But even in that short window, it was enough to sense the ambition behind the project.
Raised near Lyon, widely considered the gastronomic capital of France, Daniel Boulud has spent more than four decades building one of the world’s most influential restaurant empires, with Michelin-starred kitchens from New York to Singapore and accolades ranging from multiple James Beard Awards (editor’s note: likened to the Academy Awards of the food world due to its prestige and recognition in the United States) to the Lifetime Achievement Award from The World’s 50 Best Restaurants.
With Terrace Boulud Hong Kong, he brings his signature interpretation of the French brasserie to a city he has long admired — one where culinary traditions constantly meet, overlap and evolve.
Ahead of the opening, I caught up with the chef to talk about Hong Kong, cultural dialogue, dim sum with a French twist, and the rhythm he hopes the restaurant will bring to the city’s dining scene.
A Conversation with Daniel Boulud
There are restaurant openings… and then there are restaurant openings — the kind that instantly become the talk of the city. The arrival of Terrace Boulud, the new French brasserie by legendary chef Daniel Boulud, firmly falls into that second category.
Officially opened on 13 March, the restaurant takes over one of Hong Kong’s most iconic dining spaces — the former Sevva, long home to what many considered the best terrace in the city. Perched high above Central at Landmark Prince’s, the space has always been about views, atmosphere and a certain Hong Kong glamour. Now it enters a new chapter.
Even more interesting: Terrace Boulud also marks Mandarin Oriental Hong Kong’s first restaurant outside the hotel’s walls — though quite literally next door — extending the legendary hospitality of the hotel into the heart of Central’s dining scene.
I was lucky enough to visit a week before the official opening, slipping in ahead of the crowds for a first glimpse of the space — and, more excitingly, to meet Chef Daniel Boulud himself. My tasting, admittedly, was brief. A handful of canapés, a glass rose to that iconic terrace view, and a starter enjoyed on the fly before I had to rush off to the airport to catch a flight. But even in that short window, it was enough to sense the ambition behind the project.
Raised near Lyon, widely considered the gastronomic capital of France, Daniel Boulud has spent more than four decades building one of the world’s most influential restaurant empires, with Michelin-starred kitchens from New York to Singapore and accolades ranging from multiple James Beard Awards (editor’s note: likened to the Academy Awards of the food world due to its prestige and recognition in the United States) to the Lifetime Achievement Award from The World’s 50 Best Restaurants.
With Terrace Boulud Hong Kong, he brings his signature interpretation of the French brasserie to a city he has long admired — one where culinary traditions constantly meet, overlap and evolve.
Ahead of the opening, I caught up with the chef to talk about Hong Kong, cultural dialogue, dim sum with a French twist, and the rhythm he hopes the restaurant will bring to the city’s dining scene.
A Conversation with Daniel Boulud
You’ve opened restaurants around the world. What made creating Terrace Boulud in Hong Kong particularly meaningful?
What makes Hong Kong special is the opportunity to bring French culinary tradition into conversation with one of the most vibrant food cultures in the world.
Working with Mandarin Oriental was also key. They have a deep understanding of the local palate, which helped us adapt thoughtfully while staying true to who we are.
I also spent several years in China with Maison Boulud (editor’s note: Maison Boulud Beijing was opened from 2008 to 2013), which gave me a strong appreciation for the region’s ingredients and dining culture. That experience really shaped the way I approach balance today. At Terrace Boulud Hong Kong, our goal is to create a dialogue between French tradition and the vibrant local culinary scene, ensuring the restaurant feels authentic to our brand while naturally at home in the city
You often talk about the dialogue between cultures in food. What is it about Hong Kong that inspires you?
Hong Kong has always been very personal to me. I first visited in 1984, I stayed in a friend’s apartment in Happy Valley, shopped at Central Market in the mornings, and cooked for friends in the evenings.
From that first trip, I was captivated by the energy of the city and its incredible food culture. Over time, many friends and chefs I admire have built their careers here, which made it even more meaningful.
Opening a restaurant here feels like a milestone. It allows me to reconnect with guests I’ve known for years in New York, but this time, in their city.
Terrace Boulud is built around the idea of rhythm — long lunches, aperitifs, evenings that stretch into the skyline. What does that rhythm look like for you?
Hong Kong has a very dynamic pace. The lunch scene is vibrant, and evenings have real energy. Coming from New York, I understand how important it is for a restaurant to move with the city. At Terrace Boulud, we wanted to create a place that flows naturally throughout the day — from lunch to afternoon tea, to aperitifs, and into the evening.
Each moment should feel easy and in tune with the city.
Your four muses — La Tradition, La Saison, Le Potager, Le Voyage — are central to your cooking. Which one feels most personal to you today?
They are all important, but today Le Voyage feels especially close.
What makes Hong Kong special is the opportunity to bring French culinary tradition into conversation with one of the most vibrant food cultures in the world.
Working with Mandarin Oriental was also key. They have a deep understanding of the local palate, which helped us adapt thoughtfully while staying true to who we are.
I also spent several years in China with Maison Boulud (editor’s note: Maison Boulud Beijing was opened from 2008 to 2013), which gave me a strong appreciation for the region’s ingredients and dining culture. That experience really shaped the way I approach balance today. At Terrace Boulud Hong Kong, our goal is to create a dialogue between French tradition and the vibrant local culinary scene, ensuring the restaurant feels authentic to our brand while naturally at home in the city
You often talk about the dialogue between cultures in food. What is it about Hong Kong that inspires you?
Hong Kong has always been very personal to me. I first visited in 1984, I stayed in a friend’s apartment in Happy Valley, shopped at Central Market in the mornings, and cooked for friends in the evenings.
From that first trip, I was captivated by the energy of the city and its incredible food culture. Over time, many friends and chefs I admire have built their careers here, which made it even more meaningful.
Opening a restaurant here feels like a milestone. It allows me to reconnect with guests I’ve known for years in New York, but this time, in their city.
Terrace Boulud is built around the idea of rhythm — long lunches, aperitifs, evenings that stretch into the skyline. What does that rhythm look like for you?
Hong Kong has a very dynamic pace. The lunch scene is vibrant, and evenings have real energy. Coming from New York, I understand how important it is for a restaurant to move with the city. At Terrace Boulud, we wanted to create a place that flows naturally throughout the day — from lunch to afternoon tea, to aperitifs, and into the evening.
Each moment should feel easy and in tune with the city.
Your four muses — La Tradition, La Saison, Le Potager, Le Voyage — are central to your cooking. Which one feels most personal to you today?
They are all important, but today Le Voyage feels especially close.
Travel has shaped my career in so many ways, discovering new ingredients, techniques, and cultures. Those experiences continue to influence how I cook and create.
At Terrace Boulud, these four pillars give us structure, but also the flexibility to evolve with the city.
Editor’s note: Designed by Malherbe Paris, the restaurant draws inspiration from the golden age of travel and Chef Boulud’s journey across continents – with digital landscapes shifting like scenery views from a moving train welcoming you the moment you step out of the lift.
The DB x MO Dim Sum (a collaboration between Daniel Boulud and Mandarin Oritenal) concept is fascinating. What excited you most about bringing French technique into dialogue with Cantonese cuisine?
At Terrace Boulud, these four pillars give us structure, but also the flexibility to evolve with the city.
Editor’s note: Designed by Malherbe Paris, the restaurant draws inspiration from the golden age of travel and Chef Boulud’s journey across continents – with digital landscapes shifting like scenery views from a moving train welcoming you the moment you step out of the lift.
The DB x MO Dim Sum (a collaboration between Daniel Boulud and Mandarin Oritenal) concept is fascinating. What excited you most about bringing French technique into dialogue with Cantonese cuisine?
The idea is to keep dishes recognizable but add a creative twist. We’re bridging French technique with Hong Kong’s culinary culture in a way that feels playful. You might see French flavours interpreted through dim sum, or Cantonese inspiration appearing in unexpected ways.
We want it to feel distinctly French — but also very much connected to Hong Kong.
Your cooking carries influences from Lyon, New York, and decades of travel. How do you decide which memories shape a new restaurant?
It always comes back to the experiences that shaped me.
Lyon gave me my foundation and discipline from a young age. New York brought energy, diversity, and creativity. And travel expanded everything further. When I create a restaurant, all of these elements come together to tell a story that feels authentic to the place.
French brasseries often carry a sense of familiarity and ritual. What feeling do you want guests to have when they arrive?
We want it to feel distinctly French — but also very much connected to Hong Kong.
Your cooking carries influences from Lyon, New York, and decades of travel. How do you decide which memories shape a new restaurant?
It always comes back to the experiences that shaped me.
Lyon gave me my foundation and discipline from a young age. New York brought energy, diversity, and creativity. And travel expanded everything further. When I create a restaurant, all of these elements come together to tell a story that feels authentic to the place.
French brasseries often carry a sense of familiarity and ritual. What feeling do you want guests to have when they arrive?
Grilled Octopus, Crispy Potato, Aioli, Piquillos, Chorizo
A sense of joy and ease. Terrace Boulud is about casual elegance. It’s a place where people can relax, enjoy great food, and take in the energy of the city. Whether it’s lunch or a long evening, it should always feel comfortable.
After decades in the industry, what still drives you to open new restaurants?
I love what I do — the challenges, the teams, and the connection with guests.
Maintaining high standards across different restaurants keeps me motivated. And opening Terrace Boulud in Hong Kong has been a long-time dream.
If someone visits for the first time, how would you suggest they experience it?
Honestly, it doesn’t matter which dish they choose, the most important thing is that they enjoy it and feel inspired to come back to try more. Every dish is designed to reflect our philosophy of pleasure, quality, and connection with our guests.
The perfect evening is about savoring the food, enjoying the company, and experiencing the rhythm of the restaurant, from a relaxed aperitif to a leisurely dinner that stretches into the skyline.
What conversation do you hope to start with Hong Kong diners?
I hope to spark a dialogue about how French culinary tradition can meet local flavors and global influences in a meaningful, playful way. I want guests to explore, taste, and discover whether it’s a classic dish reimagined, a seasonal ingredient at its peak, or a creative nod to Cantonese cuisine.
The goal is to create curiosity, delight, and a shared appreciation for the craftsmanship and thought behind every plate.
And if guests remember just one thing?
A feeling. Whether it’s a dish, a moment, or simply the sense of being welcomed — I want people to leave with joy, and the desire to return.
After decades in the industry, what still drives you to open new restaurants?
I love what I do — the challenges, the teams, and the connection with guests.
Maintaining high standards across different restaurants keeps me motivated. And opening Terrace Boulud in Hong Kong has been a long-time dream.
If someone visits for the first time, how would you suggest they experience it?
Honestly, it doesn’t matter which dish they choose, the most important thing is that they enjoy it and feel inspired to come back to try more. Every dish is designed to reflect our philosophy of pleasure, quality, and connection with our guests.
The perfect evening is about savoring the food, enjoying the company, and experiencing the rhythm of the restaurant, from a relaxed aperitif to a leisurely dinner that stretches into the skyline.
What conversation do you hope to start with Hong Kong diners?
I hope to spark a dialogue about how French culinary tradition can meet local flavors and global influences in a meaningful, playful way. I want guests to explore, taste, and discover whether it’s a classic dish reimagined, a seasonal ingredient at its peak, or a creative nod to Cantonese cuisine.
The goal is to create curiosity, delight, and a shared appreciation for the craftsmanship and thought behind every plate.
And if guests remember just one thing?
A feeling. Whether it’s a dish, a moment, or simply the sense of being welcomed — I want people to leave with joy, and the desire to return.
https://www.mandarinoriental.com/en/hong-kong/victoria-harbour/dine/terrace-boulud-by-mandarin-oriental
25/F, Prince's Building, 10 Chater Rd, Central