New Executive Chef Leo Chow Presents Seasonal Seafood Selection at Salon Lanson

Salon Lanson introduces a seasonal shift this summer, led by newly appointed Executive Chef Leo Chow, whose arrival signals a subtle evolution rather than a complete departure from the restaurant’s established direction.

Having been part of the hotel’s foundation, Chef Leo’s approach remains rooted in the sense of comfort and familiarity that defines the space, now refined through a more focused, ingredient-led perspective. His debut menu centres on seafood, with an emphasis on lighter compositions suited to the warmer months.

Chef Leo Chow

The selection is concise, structured around a small number of dishes that balance simplicity with detail. The Otoro Tartare brings together richness and freshness, where sashimi-grade tuna is offset by avocado and a touch of pickled ginger, introducing both contrast and restraint.

The Grilled Spanish Octopus takes a more layered approach, combining slow cooking with finishing techniques that build depth without overwhelming the core ingredient. Paired with romesco, the dish leans into a balance of smokiness and acidity.

Grilled Spanish Octopus

A more understated highlight comes in the Capellini Aglio e Olio with Razor Clams, where the focus shifts towards clarity of flavour. Lightly dressed and built around the natural sweetness of the seafood, the dish reflects a quieter confidence, allowing each element to remain distinct.

Additional dishes, including maitake-infused broth and miso grilled black cod, continue this direction — composed, controlled, and aligned with the season. The overall approach suggests a menu that prioritises balance over complexity, offering a measured interpretation of contemporary dining.

Available for a limited period, the menu reflects a transitional moment for Salon Lanson, where continuity is maintained, but gently reworked through a more refined and considered lens.

Otoro Tartare

Salon Lanson
Address: Lanson Place Causeway Bay, 133 Leighton Road, Causeway Bay, Hong Kong
Date: 5–27 June 2026 (Friday & Saturday)
Time: 6:00pm–10:00pm
Price: Four-course menu from HKD620; à la carte from HKD90
Website: lansonplace.com/causewaybay
Instagram: @lansonplacecausewaybay
Facebook: Lanson Place Causeway Bay