French chef Daniel Boulud on bringing Terrace Boulud to the city

With the opening of his inaugural Hong Kong outpost, famed French-born New York chef Daniel Boulud speaks to Stephanie Gee about creating a place for connection and celebrating the city’s vibrant cultural energy

Daniel Boulud has seen his restaurant empire soar since arriving in the US in 1982. Now 71, the French chef is celebrated as one of the greatest modern-day chefs, presiding over some of the most prominent kitchens around the world, including his flagship eponymous restaurant Daniel on Manhattan’s Upper East Side and a handful of enduringly popular bistros that bear his name. Now the restaurateur is taking his talents even higher – literally.

Occupying the former Sevva space on the 25th floor of Landmark Prince’s, Terrace Boulud marks the Lyonborn chef’s long-awaited Hong Kong debut. It’s a city he first visited in the 1980s and, by his own account, never quite left behind. “Hong Kong has always fascinated me, both culinarily and culturally. The city has a vibrant energy where tradition and modernity coexist, and we wanted Terrace Boulud to reflect that dialogue,” says Boulud.

As Mandarin Oriental’s first dining concept outside the hotel, Terrace Boulud extends the group’s signature hospitality into the very fabric of Central. Designed by Malherbe Paris, the space draws inspiration from the golden age of travel, unfolding from the entrance to a sculptural green onyx bar and a casual-chic dining room serving elevated bistro cuisine, before opening onto the expansive 164-seat rooftop terrace with its relaxed, convivial spirit. Digital landscapes on the walls shift like scenery viewed from a train window, nodding to Boulud’s own journey across continents. The result is two distinct yet complementary experiences that capture the unique rhythm of the place – bustling yet inviting, lively yet comfortable.

“Opening a restaurant in Hong Kong always comes with high expectations because the dining scene here is extremely sophisticated. And one of the main challenges was ensuring that Terrace Boulud feels authentically French while also feeling natural in Hong Kong,” he continues. “That required a lot of collaboration with local teams, sourcing the right ingredients and refining the menu through testing and tasting. With the support of the Mandarin Oriental team and our chefs on the ground, we were able to create a restaurant that respects French tradition while embracing the energy and culture of the city. Ultimately, the goal is to create a space that feels alive, fun and approachable, where guests can enjoy a meal at their own pace while experiencing the best of both worlds.

As with all Boulud concepts, the cooking is grounded in seasonality and place, executed with his signature blend of elegance, curiosity and precision. The menu is thoughtfully structured around four culinary muses that have guided Boulud throughout his journey: La Tradition, featuring French classics; La Saison, driven by the freshest seasonal produce; Le Potager, inspired by the vegetable garden; and Le Voyage, which takes its impetus from global cuisines. The city itself also serves as a fifth muse through the DB x MO Dim Sum collaboration, a spirited conversation between New York, Hong Kong, Bangkok and Lyon.

“When the Mandarin Oriental team suggested including dim sum on the menu, I was immediately excited. Dim sum is such an essential part of Hong Kong’s culinary culture and I love it!” says Boulud. “At the same time, I wanted to bring a creative twist, so we developed four unique items in collaboration with a Chinese dim sum expert. The process involved a lot of testing and tasting to ensure we respected the soul of Cantonese tradition while incorporating French techniques.

”This includes a refined interpretation of the Cantonese classic har gow, combined with fragrant ginger and scallion, and served with house-made XO sauce; xiaolongbao inspired by the truffle soup of Paul Bocuse, made with tender pork collar and encased in a homemade dumpling wrapper; Southeast Asian-inspired shu mai infused with Thai aromatics like lemongrass, chili and fresh herbs; and steamed bao filled with pastrami, cabbage and hot mustard that recalls the flavours of a classic New York deli sandwich. “It was a careful balance where every element had to honour the original while offering something unexpected and playful,” Boulud explains. “The challenge was making sure each bite felt authentic, refined and joyful, which is exactly the approach we bring to every dish at Terrace Boulud.”

Beyond dim sum, the menu also features classic French dishes like a contemporary take on the traditional French bistro dish Canard à l’Orange, featuring locally sourced duck dry-aged for seven to 17 days to deepen flavour and tenderness. Roasted on the bone for succulence, the breast is finished with a fragrant honey-spice glaze of cinnamon, cumin, Sichuan pepper, black pepper, pink peppercorns and cardamom, deglazed with orange juice. It is served with caramelised endive topped with ginger-onion marmalade, smooth sweet potato purée and crisp sweet potato chips for texture contrast, then finished with bright orange sauce made from roasted duck jus.

Then there’s Boulud’s signature Loup de Mer, presented through a subtle Hong Kong lens. Here the fish is lightly wrapped in a thin potato layer, creating a crisp exterior while keeping the flesh delicate and moist. Cooked skin-side down, it rests on a sweet leek fondue made from the whites, while the green tops are blanched and puréed to contribute deeper flavour and minimise waste. The dish is finished with a red wine beurre blanc, a nod to Boulud’s Lyonnais roots and the Burgundy region’s celebrated wines, offering a distinctive twist on the classic white wine sauce.

“It’s not about changing our philosophy; it’s about dialogue between cultures,” Boulud explains. “We take inspiration from what works in New York and elsewhere, but we also embrace the seasonality, textures and preferences unique to Hong Kong. This allows us to offer familiar French flavours while creating dishes that feel fresh, relevant and connected to the local culinary scene. Part of our process is testing, tasting and refining so that each dish feels authentic, balanced and approachable for local guests. During my visits, I’ve been inspired by the markets, the seafood and the incredible diversity of vegetables and herbs here. These ingredients are gradually making their way into the menu, bringing a sense of place and seasonality that feels both familiar and uniquely Hong Kong.”

The beverage programme is designed to complement the menu, reflecting the same philosophy of balance and creativity that defines the cuisine. Champagne is at its heart, celebrating the elegance and joy of French dining, while cocktails reinterpret classic structures through Asian flavours and seasonal inspirations. Like an umami-forward Manhattan made with rye whiskey, sweet vermouth, PX sherry, sesame oil and aromatic bitters; or a playful twist on the Parisian classic Champs-Élysées, featuring cognac, char siu, yellow chartreuse, lemon juice, lotus syrup and baijiu drops.

While Boulud’s philosophy defines the restaurant, day-to-day execution is led by French-born executive chef Aurélie Altemaire, whose pedigree spans some of Paris’s most celebrated kitchens – including the threeMichelin-starred Epicure – and a decade at London’s Joël Robuchon. “Together, we are creating a collaborative environment where the team can grow, take ownership and feel inspired every day,” he says. “Our approach is mentorship in action: supporting the chefs, sharing knowledge and instilling the values of precision, creativity and hospitality. We want the kitchen culture at Terrace Boulud to be about teamwork, passion and excellence, where every member feels empowered and motivated to contribute, learn and evolve. Ultimately, it’s about building a lasting foundation that will sustain the restaurant and its team for years to come.”

Boulud’s goal for Terrace Boulud is not to be a trendy spot, but a place of welcome and return. “We want people to leave feeling delighted, relaxed and inspired, whether they come for a full meal, a casual drink on the terrace or an intimate bite,” he says. “It’s not about labels like ‘fine dining’ or ‘casual’ – it’s about pleasure, connection and the joy of sharing great food with friends, family or colleagues. Ultimately, we hope each guest experiences a sense of arrival, discovery and memorable moments that make them want to come back again and again.”

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