Chez Moi (Moved) New Location

Item: Chez Moi
Rating: 4
Author: sharla

3.5

28 Reviews

Taste

Decor

Service

Hygiene

Value

1008

Causeway Bay

$401-800

French Western Restaurant

sharla

Level4

119

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I’m a Hongkie so I’m going to support some local Hong Kong chefs in the Western (French) restaurant category. Cash only at Chez Moi so roll up some cash before you come in. No service charge. No corkage fee. The location is up in a building, 2 streets behind Times Square.

They only served set menus and dinner tonight was 5 courses at HK$450/person with coffee/tea. We ordered a few glasses of wine, some salami and parma ham so it was around $2000+ for 4. It was grandpa’s 88th birthday and we spent the night reliving his memories on wartime, surviving on random jobs and meeting my beautiful grandma (who had a celebrity asking her out on a date, lol).

I have been to Chez Moi a couple times and it is mostly satisfactory. I tend to order the steaks but my family likes the fish.

Crunchy garlic-herb bread basket to start with. The Lobster Bisque was skewed slightly to the sweet side but you could tell that the chef had used quite a bit of shells to elevate the flavors. Homemade sorbet to cleanse the palate was yuzu flavor with the actual peel.

The Baked Seafood Pot was a highlight. A buttery puff pastry encasing the steaming king prawn, codfish, scallop, clam and mussel. The smell of white wine couldn’t wait to rush out when we crack open the “box”. Do squeeze some lemon over the seafood.

I opted for the Charcoal Grilled Australian M7 Wagyu Rib Eye. It was crispy on the edges and well flavored. A side of the steak was closer to the dry-aged-crust so it had a strong beef flavor. Don’t underestimate the size of the steak. It was quite a bit after all the courses and the dessert at the end.

Charcoal grilled Australian M7 Wagyu rib eye

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The only miss tonight was the Octopus Salad in the beginning. The octopus was stringy and they got stuck between my teeth on every bite. The tomatoes, however, are marinated with citrus juices and they could well be the focus instead. My grandpa’s chunky smoked salmon (in a Mars bar size steak) with creamy dew sauce looked good as always, and it was usually my choice on default.

Another table was celebrating a birthday, too, and their Mango Napoleon was in preparation. The size was jaw dropping! Look how airy it was, like those fluffy hotel pillows.

2 servers and 2 chefs on a Tuesday. It was a quiet night but be sure to make your reservations in advance, regardless. No fancy interior. No fancy service (it’s what I call a typical Hongkie service – we are not a very passionate bunch; not too many smiles but it doesn’t mean we are impolite. Chefs are hotel-grade and dishes are reliable. It’s a small place but it’s sizable for intimate parties with friends or company meals (remember, no corkage so bring as many bottles as you please).