Celebrating The 65th Anniversary of Hong Kong’s Original Fine Dining Restaurant


The first restaurant to offer a world-class, fine-dining experience in Hong Kong – and arguably the whole of Asia – Gaddi’s has been delighting the city’s most discerning palates since 1953. To celebrate its 65th anniversary year, Gaddi’s has brought together a unique “golden culinary trio” of highly accomplished gastronomic talents, and the restaurant is also celebrating spring – a time associated with new life and fresh beginnings – with tempting seasonal asparagus creations.


The first member of this trio, who are united by their ability to breathe new life into this elegant space through their charisma, humour and passion, is Chef Xavier Boyer. A culinary artist who creates masterpieces with food, Chef Boyer is a firm believer in the less-is-more school of thought, preferring to let the flavours of his ingredients shine by keeping his dishes deceptively simple.


Bringing together an encyclopaedic knowledge of traditional French cuisine and modern cooking techniques, Boyer serves up distinctive interpretations of classic dishes with a modern twist. “I love painting,” says Chef Boyer, “unfortunately I’m not very good at it so I try to express my inner artist in a way that I am professional in – which is cooking.”


The second member of the trio is Restaurant Manager Michele Drusacchi. Drawing from his personal motto to “Take life seriously, but with a smile”, Michele strives to combine the best of the past and the present. With a string of experience in senior positions at L’Atelier de Joël Robuchon in London and Villa Le Maschere, he ensures that Gaddi’s sumptuous interiors and superlative food are matched by impeccable service.


Completing the trio is Chief Sommelier Bojan Radulovic, a gentle and understated character who transforms into a passionate storyteller when sharing his love and expertise of wine. Featuring more than 700 labels from the world’s leading vineyards, Gaddi’s is home to one of Hong Kong’s most extensive wine lists. With his qualification of WSET Level 3 Award in Wines and Spirits and Certified Level of the Court of Master Sommeliers, Bojan takes pride in guiding guests towards the perfect pairing.


As well as the combined talents of Chef Boyer, Michele and Bojan, guests who visit Gaddi’s this spring can also experience the delicate flavours of the seasonal asparagus creations. This features six courses curated around white asparagus, which is known as the “edible ivory”, and green asparagus fresh from Vaucluse.


The menu begins with an appetite-awakening dish that features the hot-and-cold interplay of bonito custard and green asparagus veloute. After this refreshing appetiser comes a white asparagus pannacotta served with a young beetroot salad in which Chef Xavier covers the bitterness of the asparagus by adding sugar while complementing it with the natural flavours of the young beetroots.


Next is a Brittany shellfish with crispy and pan-fried white asparagus and black garlic mayo, which echoes the mild bitterness of the salad, and a steamed dover sole served with sautéed green asparagus and hints of lemon and vanilla. This is followed by a creamy dish of roasted sweetbread perfectly paired with bittersweet Madeira wine, or pressed chicken from The Landes; both are served with firm yet tender green asparagus, morels and yellow wine sauce.


The menu reaches a sweet finale with an optical illusion that looks on first glance to be a piece of white asparagus but is, in fact, white chocolate infused with green asparagus and yoghurt sorbet.


The seasonal asparagus creations are available starting from 19 March 2018, and are priced at HK$ 1,688 per person +10% service charge.


For reservations, please contact Gaddi’s on tel: +852 2696 6763 or e-mail