Bâtard

A well hidden gem where wine connoisseurs can enjoy an evening with good food & wine in a chic dining place within a wine shop. Services were good here with very well wine recommendations & varieties at fairly good value prices. Food-wise, it’s more like a casual bistro but fairly good quality. Recommended for wine lovers!

Beaucoup de bruit pour rien

It was overall very disappointing. We had a good meal, sure, but nothing exceptional and nothing that justifies the buzz around it. It’s a clever marketing operation. But waiting weeks for a reservation really isn’t worth it.
Bread and butter were good, the tomato pie was very basic, chicken with rice was good but you have the same In 100s of places around Asia. And serving 2 dry Madeleine for desert is ridiculous, it’s not a desert dish, it’s too heavy and again they were not that good.

best of the best

Very difficult to book but one of the best chickens (both taste and value!) in HK. Great wine selection to purchase at retail price. I would come back just for the wine.

Good for drinks

Lovely interiors but some staff were a bit snobby, which is disappointing as it plays into the stereotypical pricey European dining room in Hong Kong. Food was ok but nothing mind blowing.

The food is quite nice at this restaurant, but my score is based on fine dining experience. Noticed this restaurant is acclaimed to have a close relationship with the “Fine Wine Experience”. Many of the fine wines offered were Burgundies. However after ordering two bottles were told we could not have Burgundy glasses. Asked for the reason and the waiter did not know so he asked management. The given reply was that Burgundy glasses are more expensive, difficult to wash and easily break. Sorry to do this, felt I should share this experience. So I give 2-stars.

Amazing chicken delicate plating. Was nice experience

Excellent food but quite pricey… Brilliant selection of wine at a reasonable price for a restaurant

Very good quality food and services, highly recommended

Spent my Friday night at this relaxing small restaurant @batardhk by chef @chef_peterteo with delicious food and nice wine. Love every dish, from starter to desserts! Thanks the team for the wonderful dining experience!
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🌟 Signature Roast Chicken, Pilaf Rice – like a Hainanese chicken rice, but with crispy skin and super juicy meat!
🌟Cold Angel Hair, Caviar, Kombucha – very strong truffle aroma, nicely cooked pasta with caviar. Delicious!
🌟 Iberian ham – didn’t expect much but this was sooo good! Not overly salty but with a note of sweetness instead! And look at the generous portion!
🌟 Scallop, Lobster, Spinach, Caviar – poached scallop and lobster wrapped in spinach leaf. Perfectly cooked and it’s a special texture that you don’t often get from usual seafood dishes!
🌟 Madeleines – fresh from the oven, so moist and a slightly crispy outside. Must order!
🍎 Apple tart

超水準 生日慶祝 好地方

One of my favourite restaurants in Hong Kong. The food was amazing. Service was very good. And the wine selection and wine selection experience is like non another I have ever seen. Not an inexpensive restaurant at all, but, with the excellent quality of the dishes and great service – it justifies the cost. Definitely, a special restaurant… if you can get reservations.

呢間餐廳想試好耐，但一直都冇機會，因為真係好難book，永遠打電話去都冇人聽。有朋友竟然book到，帶埋我去，我梗係把握呢個機會。
餐廳嘅門口係一間Wine Cellar，而餐廳就喺入邊。門口係一個好好嘅打卡位，除咗打卡，都有好多人喺度買酒。我哋今次試咗佢幾個熱門嘅菜式，同時都開咗一支酒。好多個菜式多十分驚喜，非常滿足嘅一餐。
溫馨提示：如果想食佢哋嘅招牌烤雞，記得一定要早兩日訂呀
👍 Cold Angel Hair, Kristal Cavir, Kombucha
👍 Beef Tartare Cannelloni
👍 Bâtard’s Signature Roast Chicken, Warm pilaf rice
👍 Monkfish en Crouteu
👍 Fresh baked Madeleines

The food was good but their charges seems quite cheaty. A few day before we had our dinner in this restaurant, their staff requested us to choose the menu that we want. They told us it’s $2400 for 2 persons for the menu we chose. We tried to double confirm with them whether it’s for 2 or each. But they totally ignored our question. Therefore, we thought it should be $2400 for 2. However, they finally charged us $2400 per person. We think it’s quite ridiculous and will not come back again.

Food: good
Wine: good
Service: Average (took 25 minutes to wait for the desert)
Environment: Normal decor, very noisy

reasonable.wine and creative good food

Food is innovative and tasty. The signature roast chicken is amazing!

The venue is attached the the fine wine shop, spacious with high ceiling and a magnificent double deck cellar, a nice refreshing atmosphere for Hong Kong.

The staff was very friendly, responsive and professional. The sommelier is very knowledgable and took us around the cellar and shop not only to help us pick our wine but also to showcase their fantastic fine bottles.

The food was excellent. I would suggest to pre-order the chicken a few days before.
The only drawback was the starters were served a bit too fast and we would have liked to stay a bit longer for a cognac but we had to leave due the restrictions.

Try it, you won’t be disappointed especially if you are a wine enthusiast.

To me, it’s a place to have a few hours meal and chitchat with family or people who feel like home to us🍷

My highlight dishes from this menu are:
– Cold Angel Hair
– Japanese Fruit Tomato Tart

Recommend ordering wine to match with their menu since they stored many decent wine selections and the restaurant is actually in a wine store.

@theprivatemenu ✨

#food #wine #foodie #hk #hkfoodie #hongkong #hkrestaurant #hk #restaurants #menu #french #cheese #redwine #red #dinner

So disappointed. Will NOT recommend this to anyone.

Yes the chicken is not bad, but not worth HKD800. Yes the angle pasta is yummy, but it’s literally 2 bites and not worth HKD390. The wine is decent, but 2 glasses of normal pour is not worth HKD700+. AND if you get lucky, they will serve you wine with some cork dust.

Really disappointed. Food overall is above average. But very overpriced. And poor service.

今天食咗個 set lunch, per head 500, 頭盤和甜品一般！！主菜燒雞，真係冇得輸！Good!!

Food was quite decent at a very reasonable price. But to justify the exclusivity is difficult.
Being a restaurant in fine wine experience guarantees sommeliers of expert knowledge. And an extensive wine list of top quality, being from fine wine experience , also a very reasonable upcharge

The only thing I find off putting is that majority of customers are there to bask in the light of the famous wine rack, but I believe it should be admired from a distance.
Luckily loyal customers of fine wine experience have exclusive opportunities to avoid the booking queue.

I should also make it clear that the issue is that the variety of customers, there are those here for the photos, which rate it 5 since the food was important. But then there are some who come expecting fine dining level service and food, which is impossible for a kitchen this small and a venue like this, and then harsh critiques. Then some who come expecting some sort of cheap eats, but shocked at the price, But then complaining.
Batard is in a gray area between a bistro
And a fine dining restaurant. Which this confusion is clearly reflected in the countless number of weird reviews

👉🏻Set Lunch💲500 pp
–
1️⃣Beef Tartare Cannelloni
2️⃣Chawanmushi, Maitake, Pickled Shimeji
3️⃣Raviolo, Squid, Crustacean Sauce
4️⃣Bâtard’s Signature Roast Chicken (half), warm Pilaf Rice
5️⃣Fresh Baked Madeleines
–
chicken was roasted with crispy skin yet it was a bit dry and theres not enough seasoning😕ravioli tasted a bit so-so tho i think the sauce was rich in flavour
love how the beef tartare was served with that crispy pastry and the chawanmushi tasted complex👍🏻
rating: 7/10
〰️〰️〰️〰️〰️〰️〰️〰️〰️
Bâtard (Sai Ying Pun)
📍Shop E, Viking Court, 165-166 Connaught Rd W, Sai Ying Pun
🔗#7eating西環#7eating西式#7eating法國菜

One of my favorite restaurants in Hong Kong – food and wine selections are great and at a reasonable / affordable price point.

Roasted Chicken, Beef Tartare and Caviar Angel Hair are the must try.

Will give 5 stars if booking can be made easier!

Batard is one of the hardest restaurant to book in Hong Kong. They normally open their reservations two months in advance in the beginning of each month. For example, if you have a specific date you wanna book for August, you would have to call the restaurant at the end of May, and check with them the exact date in June that they will accept reservations for the whole of August. All vacancies for the entire month would usually be full within a day! Alternatively, you could try your luck on the waiting list.

Their 5-course lunch set, which is only available from Thursday to Sunday, is a good value for money. I loved the flavors of their sauces.

🍗Batard’s Signature Roast Chicken
Batard is widely acclaimed to be one of the Top 3 restaurants along with Louise and Belon for roast chicken. The dish did not disappoint. They used locally farmed three yellow chicken from Yuen Long. Chef Julien, Laloum and Vicky Cheng from Odette, Louise and Vea once did a blind experiment comparing different Chicken breeds from local and French farms, and it was a lopsided victory for locally farmed three yellow chicken. Batard’s chicken was bribedwith malt sugar, salted water and many herbs. They first steam the chicken before roasting it to retain maximum moistness and juice.

🦐Raviolo, Squid, Crustacean Sauce
The raviolo itself was not so-so. The skin could be more al dente. The inside was stuffed with squid paste. However, the crustacean sauce was such a wow-factor! It was amazingly rich and luscious.

🥩Beef Tartare Cannelloni
Loved the cigar-like presentation. The cannelloni was very crispy on the outside, and was stuffed with beef tartare. The slight hint of mustard and finely chopped chives gave the dish an extra punch.

🍄Morel Farci, Buckwheat, Madiera Sauce (supplement $130)
I have always wanted the try morels, given it’s such a fine ingredient in French cooking. The Farci contained chicken liver and buckwheat. Together with the earthy flavors from the morels, and the sweet and complex fragrance from the Madiera, the dish was a umami bomb.

🥚Slow Poached Organic Egg with Smoked Haddock
I had little expectations from this dish given that slow poaching eggs aren’t that difficult to master with a slow cooker. However, I was impressed with the smoked haddock foam. Haddock is a good selection of fish with its mildly sweet taste, so that the dish would not be overpoweringly fishy.

🍚 Warm Pilaf Rice
The rice was a heaven for carb lovers like me. It was cooked to al dente with chicken oil and lemongrass — very very flavorful.

🐚Freshly Baked Madeleines
The lemon-flavored Madeleines were served warm. They were crispy on the outside, and soft on the inside. The slight tanginess of lemon flavors rounded up the meal perfectly.

🍚 Warm Pilaf Rice
The rice was a heaven for carb lovers like me. It was cooked to al dente with chicken oil and lemongrass — very very flavorful.