Le Reve restaurant in Hong Kong.

Chef Ozawa Ryogo in his kitchen at Le Reve

For a recent TK magazine shoot I found myself in a new restaurant in Hong Kong called Le Reve. The concept combines excellent ingredients from Japan with the refinement of French technique and a lot of artistry. Head Chef Ozawa Ryogo runs the kitchen at Le Reve where he is putting all his training to work to create dishes that not only taste great but look like art objects. Below are a few examples of his work. To see and read the entire story visit www.tasting-kitchen.com. All photos © David Hartung

Le Reve restaurant in Hong Kong.

Nature: Soft-Shelled Turtle Steamed Egg, Soft-Shelled Turtle Croquette, Mango Sauce, Blackberry

Le Reve restaurant in Hong Kong.

Mineral: Scampi, Chinese Kale Blossom, Yozan Garlic, White Wine Vinegar Sauce, Olive Oil, Sea Urchin

Le Reve restaurant in Hong Kong.

Vie: Brandade of Akashi Sea Bream, Chiffon of Burdock, Quail Egg, Financier, Caviar

Le Reve restaurant in Hong Kong.

Le Reve restaurant in Hong Kong