|Duck breast a l'orange (I think)|
Everyone thinks private kitchens don't charge for corkage - that couldn't be further from the truth, so there's no real advantage to them (apart from the "secret" element). I've said it once and I'll say it again - most private kitchens in Hong Kong, especially non-Chinese ones, kinda suck.
The food at Le Marron, and its sister eatery in Wanchai, Le Blanc, is far from perfect. I mean, look at the opening pic - see that sad baby corn and dry, tasteless mash (you'd think no-one had heard of butter there), but they're one step up from frozen peas and broccoli, and that is a small and desperate step that diners must take in Hong Kong, especially for under HK$600 per head. (Both Le Marron and Le Blanc started out at around $250 per head, nowadays it's $350).
The decor is twee, faux antique-y, each table/party is partitioned by curtains, so you can't see what's going on at the next table, but can definitely hear it - it's a pleasant enough ambiance for going with a few friends and chinwag the night away.
|French onion soup - I still haven't worked out how to make onion soup pictures not look like an overflowing latrine|
|Veal with prawn spring roll|
|Grilled pork chop|
|Duck breast a l'orange|
|Grand Marnier souffle|
Et voila, this is the kind of place I go to in order to drink for free, and not be so unhappy about the food that my enjoyment of the wine suffers. Basically it's because HK sucks at BYO and our apartments are too tiny. When all you want to do is drink with a few friends, who cares about the food?
12/F Ying Kwong Building
2-6 Yee Wo Street
+852 2881 6662
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