A glamorously chic dining experience presented in an elegant interior designed by award winning design house - Yabu Pushelberg. Surrounded by the stunning panoramic views of the world famous Victoria Harbour, ÉPURE is set to redefine contemporary luxury dining. The meticulously crafted menus showcase only the freshest seasonal ingredients from France. Guests can expect to experience innovative presentation of contemporary dishes.


Congratulations to Executive Chef Nicolas Boutin, Executive Sous Chef C. Y. Wong and the ÉPURE team for being recommended by the MICHELIN Guide Hong Kong & Macau 2015!

executive chef

Nicolas Boutin

Executive Chef Nicolas Boutin’s impressive culinary career has taken him around the world, inspiring him to draw on his spirit of adventure to combine the use of pure, simple flavours with timeless ingredients that are light, seasonal and healthy.

Chef Boutin started his career in France, where he learned fundamental skills in noteable restaurants such as Lameloise (3 Michelin stars), Troisgros (3 Michelin stars), Jardin de l’Opera (2 Michelin stars) and Jean Bardet (2 Michelin stars). This culinary journey has shaped Chef Boutin to innovate outside the realms of classic cuisine.

In 2013, Boutin returned to Hong Kong to open ÉPURE. With his world-class credentials, culinary artistry and love for simplicity, he offers ÉPURE’s guests a dining experience like no other.

head pastry chef

Matthieu Godard

Matthieu Godard began his foray into the world of patisserie at a young age, when he learned how to make traditional French desserts with his mother. At 18, he was awarded the Brevet d’Études Professionelles qualification in patisserie, chocolate, ice cream and confectionery.

With undeniable talent, Godard was quickly hired to take the position as demi-chef de partie at the Two Michelin starred restaurant Château Cordeillan-Bages in Pauillac, France, where he was trained by Chef Thierry Marx. In 2009, Richard Ekkebus appointed Godard as the Head Pastry Chef of the renowned Amber restaurant in The Landmark Mandarin Oriental in Hong Kong. Following his time there, Godard joined for the opening of ÉPURE in 2014.

As the creative mind behind ÉPURE’s desserts, Godard has given a newfound meaning to artisanal gastronomy in Hong Kong.

Executive Sous Chef

C. Y. Wong

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.

Meetings & Events

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.

For meeting or event enquiries, please contact us through email reservations@epure.hk

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Dress Code: Business Casual – no jeans, shorts, short-sleeved shirts or sportswears For immediate reservations, please call +852 3185 8338

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Lunch (Mon-Fri): 12:00 pm – 3:00 pm

Dinner (Mon-Sun): 6:00 pm – 11:00 pm

Brunch (Weekends & Public Holidays): 12:00 pm - 3:00 pm


Daily: 12:00 pm – late

Brunch (Weekends & Public Holidays) : 12:00 pm - 3:00 pm

Shop 403, Level 4, Ocean Centre, Harbour City,

Tsim Sha Tsui, Hong Kong


Career Openings

Service Team:

- Bartender
- Captain / Assistant Captain
- Waiter / Waitress (Full-time & Part-time)

Kitchen Team:

- Commis
- Demi Chef de Partie
- Pastry Demi Chef de Partie


At Gourmet Dining Group, colleagues are provided with tailored remuneration programmes that demonstrate their importance to the Group.

These vary but may include:

- Tips
- Competitive Salary
- Meal & Transportation Allowance
- Discretionary Bonus
- Staff Purchase Discounts
- Medical Benefits
- On-the-Job Training
- Career Advancement Opportunities
- 6 Days of Holiday per Month
- 12 Days of Annual Leave
- Mandatory Provident Fund
- Maternity Leave
- Paternity Leave
- Staff Resting Area
- Staff Activities such as our Christmas Party, Annual Dinner, etc.


Interested applicants are encouraged to submit their up-to-date résumé with expected salary to hrs@gd-group.hk