THE CUISINE
Clarence presents guests with a dynamic experience – from the Yakifrenchy which reinvents robata with French classics, to the twist where fish and meat are cooked on the bone and served whole as a sharing dish in true Hong Kong family table style, to the delicate raw fish and wine bar, all set within a beautifully-appointed interior.
THE SPACE
Accompanying the scrumptious delicacy are four segmented restaurant areas: Raw & Wine Bar, Sommelier Room, Main Dining Room and the Lounge. The design reflects the ever-evolving nature of its name – Clarence. Overlooking the bright lights of Tai Kwun’s lively landscape, it shines a light on the beauty of gastronomical extremes. Clarence redefines casual dining by eloquently pulling together evocative combinations.
THE FOUNDER
Behind Clarence is the French founder and mastermind Olivier Elzer. Having started his career at the heart of Hong Kong, Central, under mentor Joel Robuchon, Elzer embarked on his venture, striving to push the boundaries of how French cuisine is made and served. After eight years away from the heart of the city, our founder returns to the district, bringing with him a freshly reimagined take of French cuisine to the fore.
THE NAME
As the second concept of founder Olivier Elzer, Clarence was named after Le Clarence de Haut-Brion, the second wine of Bordeaux’s oldest vineyard, Château Haut-Brion. The iconic Grand Cru has produced some of the richest and most sought-after wines in France, once appreciated by knights, kings, and now present-day connoisseurs. Akin to its namesake, Clarence presents a bright culinary vision of the highest quality, offering a balance of light complexity and freshness to the sophisticated palette. years away from the heart of the city, our founder returns to the district, bringing with him a freshly reimagined take of French cuisine to the fore.
THE CUISINE
Clarence presents guests with a dynamic experience – from the Yakifrenchy which combines French classics with Robata, to fish and meat cooked on the bone and served whole; in true Hong Kong family table style.
THE SPACE
As part of our fresh new concept, Clarence is segmented into four areas: Raw & Wine Bar, Sommelier Room, Main Dining Room and the Lounge. Overlooking the bright lights of Tai Kwun, Clarence offers a multitude of dining experiences for every taste and craving, while set in a cozy space.
THE FOUNDER
Behind Clarence is the French founder and mastermind Olivier Elzer. With some of the world’s greatest chefs such as Joel Robuchon , Jean Yves Leranguer and Pierre Gagnaire as his mentors, Elzer developed a strong foundation in traditional French cuisine. With his strong passion for innovation and drive for creativity, Elzer created Clarence, a new and modern French concept.
THE NAME
As the second concept of founder Olivier Elzer, Clarence was named after Le Clarence de Haut-Brion, the second wine of Bordeaux’s oldest vineyard, Château Haut-Brion. The iconic Grand Cru has produced some of the richest and most sought-after wines in France, once appreciated by knights, kings, and now present-day connoisseurs. Akin to its namesake, Clarence presents a bright culinary vision of the highest quality, offering a balance of light complexity and freshness to the sophisticated palette.
THE FOUNDER
Behind Clarence is the French founder and mastermind Olivier Elzer. With some of the world’s greatest chefs such as Joel Robuchon , Jean Yves Leranguer and Pierre Gagnaire as his mentors, Elzer developed a strong foundation in traditional French cuisine. With his strong passion for innovation and drive for creativity, Elzer created Clarence, a new and modern French concept.
THE CUISINE
Clarence presents guests with a dynamic experience – from the Yakifrenchy which combines French classics with Robata, to fish and meat cooked on the bone and served whole; in true Hong Kong family table style.
THE SPACE
As part of our fresh new concept, Clarence is segmented into four areas: Raw & Wine Bar, Sommelier Room, Main Dining Room and the Lounge. Overlooking the bright lights of Tai Kwun, Clarence offers a multitude of dining experiences for every taste and craving, while set in a cozy space.
THE TEAM
Clarence is helmed by Elzer’s protegé Chef Simon So, who has worked alongside him for over a decade. So first started working with Elzer in 2009 where they gained Pierre’s second star, before joining Elzer at L’Atelier de Joël Robuchon as his sous chef where they gained three stars. He was also Elzer’s sous chef at Seasons by Olivier, his mentor’s first personal concept in Hong Kong, and was most recently working at L’Envol as Elzer’s chef de cuisine where they also attained two Michelin stars.
