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Clarence
French
A French restaurant on the 25th floor where Olivier Elzer has spent years figuring out how to make classic cooking feel less like a project. Beef tartare and roasted yellow chicken arrive with all their soul intact, just without the heaviness that usually follows you home. The hot Camembert with honey is apparently non-negotiable, and the croffle with salted caramel quietly explains why the rest of the menu is so restrained.
The awards strongest first
- South China Morning Post 2026 · 100 Top Tables
One number, weighted & current 61
How we scoreThe dishes from the writeups
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Hot camembert with toasted baguette
“The hot Camembert with toasted baguette and honey remains compulsory.”
South China Morning Post, 2026 -
Croffle with salted caramel
“As for the delectable croffle with salted caramel and Normandy milk ice cream – surely that explains all those “lighter” dishes that came before.”
South China Morning Post, 2026 -
Beef tartare
“Classic dishes like beef tartare and roasted yellow chicken lose nothing from his approach.”
South China Morning Post, 2026 -
Roasted yellow chicken
“Classic dishes like beef tartare and roasted yellow chicken lose nothing from his approach.”
South China Morning Post, 2026
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