A team of chefs led by Chef de Cuisine Aven Lau with genuine passion for gastronomic excellence and innovation, presents classic French dishes with elevated twists.

Chef de Cuisine Aven Lau’s distinctive culinary expression, goes beyond crafting delicious food – with every dish, he aims to create lasting visual and gustatory memories for his guests with exceptional flavours and striking presentations.

“First impressions speak volumes. With a classic dish such as foie gras, if guests think ‘wow, that looks different,’ before they’ve even taken their first bite, I hope they’ll treasure that feeling of novelty and excitement,” says Chef Lau.

Chef Lau brings to ÉPURE a wealth of culinary experience amassed at several of Asia’s most lauded dining institutions, including three-MICHELIN-starred Odette in his hometown of Singapore (no. 6, Asia’s 50 Best Restaurants 2023), as well as Hong Kong’s one-MICHELIN-starred Belon and Bâtard (no. 82, Asia’s 50 Best Restaurants 2022). In 2023, Lau joined ÉPURE to offer ÉPURE’s guests a dining experience like no other.

Hong Kong-born Chun Yee Wong has a wealth of culinary experience, skills and knowledge cultivated over 19 years at acclaimed international hotel chains. French cuisine is Yee’s specialty. The complex preparation and artistry that differentiates French cooking from others appeal to him. His commitment to his creations is to root from traditional French recipe to create dishes that are both innovative and contemporary for guests’ full enjoyment. He draws inspiration from everything around him.

With an elite fine dining background and 18 years of experience as an expert sommelier, Sebastien Allano’s storied career is driven by a constant desire to learn.

Sebastien’s wine education began at age 14 when he enrolled at Lycée Chaptal de Quimper, a hotel and restaurant school in France. After three years of training at Lycée Hôtelier de Dinard, he graduated with a Master Sommelier degree.

After working at the renowned restaurants, La Tour d'Argent in Paris (two Michelin stars) and Le Manoir aux Quat’Saisons in England (two Michelin stars), Sebastien returned to France and received a world-class education from three top sommeliers at Four Seasons Hotel George V, Paris (three Michelin stars). These crucial years allowed Sebastien to master nuance, subtlety and a wide base of rare wine knowledge, giving him the ability to compare, contrast and develop the measured palate of a true sommelier.

Sebastien’s career then took him to New York where he worked as Assistant Chef Sommelier at legendary Michelin starred restaurants, Daniel (two Michelin stars) and Le Bernardin (three Michelin stars). In 2007, he joined the Four Seasons Hong Kong and became Hotel Head Sommelier in 2009 while leading a team of six sommeliers in two fine dining restaurants, Lung King Heen (three Michelin stars) and Caprice (three Michelin stars).

In 2017, Sebastien joined Gourmet Dining Group as Wine Director. To him, wine is not about knowledge but enjoyment, and Sebastien has mastered the ability to create the perfect pairing experience for guests.

With an elite fine dining background and 18 years of experience as an expert sommelier, Sebastien Allano’s storied career is driven by a constant desire to learn.

Sebastien’s wine education began at age 14 when he enrolled at Lycée Chaptal de Quimper, a hotel and restaurant school in France. After three years of training at Lycée Hôtelier de Dinard, he graduated with a Master Sommelier degree.

After working at the renowned restaurants, La Tour d'Argent in Paris (two Michelin stars) and Le Manoir aux Quat’Saisons in England (two Michelin stars), Sebastien returned to France and received a world-class education from three top sommeliers at Four Seasons Hotel George V, Paris (three Michelin stars). These crucial years allowed Sebastien to master nuance, subtlety and a wide base of rare wine knowledge, giving him the ability to compare, contrast and develop the measured palate of a true sommelier.

Sebastien’s career then took him to New York where he worked as Assistant Chef Sommelier at legendary Michelin starred restaurants, Daniel (two Michelin stars) and Le Bernardin (three Michelin stars). In 2007, he joined the Four Seasons Hong Kong and became Hotel Head Sommelier in 2009 while leading a team of six sommeliers in two fine dining restaurants, Lung King Heen (three Michelin stars) and Caprice (three Michelin stars).

In 2017, Sebastien joined Gourmet Dining Group as Wine Director. To him, wine is not about knowledge but enjoyment, and Sebastien has mastered the ability to create the perfect pairing experience for guests.

Born and raised in Hong Kong, Timothy Chan has enjoyed a stellar career in the world of elite hospitality. He began his career by working and training in the hotel industry, eventually earning leadership roles at Sheraton Hong Kong Hotel & Towers and Intercontinental Hong Kong. While developing his experience, Timothy ascended to greater positions of responsibility by demonstrating a self-motivating desire to treat service as an unending quest for perfection. His ability to provide flawless dining experiences for his guests, who are always made to feel special, along with his positivity and leadership qualities resulted in a Captain’s position at three Michelin star Caprice at Four Seasons Hotel Hong Kong.

From 2008-2014 at Caprice, Timothy rose from Captain to Assistant Manager and eventually, the highly coveted role of Maître D'. During his long and outstanding tenure, Timothy worked closely with the kitchen to develop new menus, trained his staff in the art of world-class hospitality, managed daily operations with flawless quality while exceeding the highest expectations of guest satisfaction. While Timothy was at Caprice, the restaurant consistently placed at the absolute top of Hong Kong’s fine dining scene and was an annual recipient of prestigious industry accolades such as the Forbes Travel Guide Five Star award and three Michelin stars from 2009-2014.

His leadership skills led to a critical role as staff trainer for the launch of Four Seasons Hotel Kyoto. Now as the Head of Operations & Service for Gourmet Dining Group, Timothy will bring his exceptional experience and passion as he oversees the service team at ÉPURE.

Designed by the internationally renowned firm of Yabu Pushelberg, the interior dining space channels Parisian heritage and the serenity of nature.  From the fumed-oak rose-patterned ceiling to the mirrored walls, mahogany wine cellar to the hand-painted murals, each surface is meticulously detailed. Curved booths and well-spaced tables are partitioned for privacy, and each compartment is adorned with chiaroscuro murals of whimsical forest scenes in rich, vivid shades and hues, hand-painted in a single sitting.  A recurrent hexagonal shape representing the royal family of ancient France is found throughout dining room furnishings, where metallic finishes and reflective glass and lacquer surfaces are moderated with rich custom fabrics.  In the private dining room, walls are wrapped in back-lit laser-cut metal panels designed to mimic traditional molding. Complete with a personal outdoor terrace, the private dining room is a luxurious experience for guests looking for privacy over a relaxing aperitif.  The gorgeous alfresco terrace is a modern interpretation of a classic French garden, its sweeping views of the world-famous Victoria Harbour represents the ultimate backdrop for social gatherings and life’s events both big and small.

ÉPURE的室內裝潢由國際知名設計工作室Yabu Pushelberg主理，重現法國宮廷氣派，從玫瑰紋煙燻橡木天花、鏡牆到紫紅色玻璃酒窖及手繪森林壁畫，ÉPURE的每個角落均反映一絲不苟的設計細節。弧形廂座和間距寬闊的餐桌可提高私隱度；每個包廂均設有一幅光暗對比強烈的神秘森林手繪壁畫，色彩豐富，栩栩如生。度身訂造的桌椅外型時尚，柔和的流線形設計與幾何形狀並列，象徵法國皇室的六角形圖案點綴呈金屬色的家具，在豐厚的訂製布藝襯托下，更覺含蓄雍容。貴賓房的牆身鋪上以雷射切割的發光金屬板，模仿傳統的牆壁飾邊，附設私人戶外花園，為追求私隱的貴賓打造奢華安逸的餐飲體驗。戶外用餐區環境優美，以現代方式演繹經典法式花園，配合舉世聞名的維港景色作背景，是舉辦招待會、聚會及各種慶祝活動的理想場所。

Be inspired by the sumptuous spaces located on the Patio of Harbour City where occasions are celebrated stylishly, whether they be business, social or private events. ÉPURE represents the perfect solution if you are organizing a memorable reception, planning a media conference, organizing a flawless business lunch or dinner or simply entertaining friends by the amazing Victoria Harbour.

An indoor layout of 2,500 sq. ft., plus the magnificent 5,000 sq. ft. terrace flooded with natural light and glamorous gold decors. ÉPURE offers a perfectly balanced mix of bespoke furnishings and classic elegance that complement the extensive offer of services addressed to meetings and events.

Main dining room | 70 persons (seated)

Private room | long table | 16 persons

Outdoor garden | 75 persons (seated) | 150 persons (standing)

For meeting or event enquiries, please contact us through email events@gd-group.hk