The buzz: Celebrity food writer Walter Kei is the mastermind behind this new French-fusion private kitchen.

The décor: Done in shades of muted gray, the small space is split between a Japanese-style fresh seafood bar and a more intimate dining space designed to evoke a bored Frenchman’s cozy living room.

The food: The menu features a fresh section where the fruits of the sea are mainly served raw and cold, albeit with interesting twists such as the raw scallop with uni, caviar and spinach-basil puree. The hot section includes a truly delicious razor clam in a broth of olive oil and herbs, as well as some dry-land dishes such as oxtail ravioli.

The drinks: Carefully selected wines are all half-price by the bottle from Sundays to Tuesdays. Otherwise, it’s $160 corkage for BYOB.
Why you’ll be back: Intriguing twists on standard dishes. And once you’ve had their surprisingly delicious fried chicken wings marinated in anchovies, you’ll be forced to return for seconds.

17/F, 525 Hennessy Rd., Causeway Bay, 3907-0090.