Wan Chai’s beloved Maison ES has ditched the traditional fixed-price format, becoming the first French fine-dining restaurant in the district to offer a fully à la carte menu, blending nostalgic Hong Kong street flavours with classical French techniques.
Established in the heart of Star Street, Maison ES has long been a destination for refined French cuisine. But diners accustomed to the rigidity of set menus often found themselves stuck with courses they didn’t want. That changes now. Founder and executive chef Esther Sham, alongside head chef Eric Cheung, has overhauled the entire concept. The new menu, launched in mid-2026, allows guests to order exactly what they crave—from reimagined tea-house classics to playful cross-cultural platters.
A Chef’s Journey From Michelin Stars to Master of Both Worlds
Chef Esther Sham is no ordinary restaurateur. With a resume that includes stints at three-Michelin-starred establishments, she made history in 2023 by becoming the first female graduate to hold dual master-level certifications in both Chinese and Western cuisine from the prestigious Chinese Culinary Institute (CCI). She also received the “Yang Guan Yi Master Memorial Award” for her achievements.
“I wanted to bring back the freedom of choice that diners deserve,” Sham said. “But more than that, I wanted to capture the soul of Hong Kong’s street food and Cha Chaan Teng flavours, reimagined through a French lens.”
Her vision draws on 18 years of culinary memory, reviving signature dishes from her private kitchen “Ta Pantry” that first earned her a loyal following.
The Menu: A Symphony of East Meets West
The new à la carte selection features four inventive starters, three substantial sharing mains, and a dessert that redefines a local icon.
Starters That Speak to Hong Kong’s Soul
- Artisan Bread Basket: Two house-made breads—a classic brioche resurrected from Sham’s Ta Pantry days, and a crispy grissini infused with wok-fried scallion oil, delivering a punch of savoury aroma with every bite.
- Katsu Wagyu Sandwich: A tribute to the classic “salted beef and egg” sandwich. Golden brioche is slathered with a house-made corned beef and egg yolk spread, layered with panko-crusted, medium-rare American Wagyu short rib, and crowned with a runny egg that cascades when cut.
- Pan-Seared Rocket Squid: Inspired by “shrimp paste stir-fried squid”. Local fresh baby squid is flash-seared, served with a silky foam made from traditional Tai O shrimp paste, Japanese sakura shrimp, and a lobster-crab bisque poured tableside.
- Slow-Poached Hokkaido Jumbo Scallop: A nod to the Cantonese classic “garlic vermicelli steamed scallop”. The scallop is poached in olive oil, lightly torched, then paired with house-made scallion oil, confit garlic buttermilk, and glistening salmon roe.
- Citrus-Marinated Tuna Belly: Premium Japanese otoro is cured with salt, pepper, and yuzu juice, set atop smoky charred eggplant purée. The dish is finished with a fish-fragrant vinaigrette—a clever recreation of the beloved “yu xiang eggplant” sauce using doubanjiang, oyster sauce, soy, sugar, and vinegar.
Sharing Plates Designed for Two or Three
- American Wagyu Chu Hou Wellington: A daring twist on the classic. Instead of beef fillet, the chef uses a richly flavoured American Wagyu shoulder, wrapped in flaky pastry with a filling of braised beef in Chu Hou sauce (a Cantonese fermented bean paste) and sweet cabbage. It’s a home-style braised beef brisket reimagined as a French showstopper.
- Steamed King Crab & Sea Urchin Risotto in Clay Pot: A direct homage to Hong Kong’s beloved clay pot rice. The rice is cooked in a traditional clay pot, topped with steamed king crab meat and fresh sea urchin, then drizzled with a light sweet soy foam and crowned with crispy fried ginger. The result: comfort food elevated.
- Roasted Segovia Suckling Pig with Honey Char Siu Glaze: Spanish suckling pig undergoes a three-stage roasting process—first at 200°C to render fat, then lowered to 190°C for slow cooking, with repeated oil basting to achieve a shatteringly crisp skin. Accompanied by cinnamon-spiked green apple compote and a honey-char siu sauce that channels Cantonese barbecue nostalgia.
A Dessert That Locks in Local Memory
- “Cha Zou” Crêpe Soufflé: A classic Hong Kong tea-house drink—evaporated milk tea with condensed milk—transformed into a delicate crêpe-wrapped soufflé. The filling is infused with strong black tea and cream, wrapped in a thin tea-infused crêpe, baked until pillowy, and finished with a generous drizzle of sweetened condensed milk.
Practical Information
Address: 1A Star Street, Wan Chai (Entrance on Electric Street)
Phone: +852 2521 8121
Website: www.maison-es.com
Why This Matters
Maison ES’s shift is more than a menu change—it signals a growing trend among fine-dining establishments in Hong Kong to offer flexibility and personalisation. Customers increasingly demand the ability to tailor their experience, and restaurants that rigidly adhere to set menus risk losing relevance. By embracing à la carte, Maison ES not only honours the spontaneity of Hong Kong’s street-food culture but also sets a precedent for other high-end venues to follow.
Chef Sham’s hybrid approach also bridges a cultural gap: for diners who grew up on clay pot rice and char siu, these dishes offer a sense of home. For international guests, they provide an accessible entry point into Cantonese flavours without sacrificing elegance. The restaurant is now open for lunch and dinner, with reservations recommended.
For food lovers seeking an adventurous, flavour-packed journey that respects tradition while breaking rules, Maison ES delivers a dining experience unlike any other in Wan Chai.