This used to be a private kitchen but its success as one has propelled it to proper restaurant status. As a private kitchen, it was one of the first serving Western cuisine that I tried and liked. Then located in a quiet area that is being called Noho, Ingredients was a lovely place to linger and perfect for an intimate dinner – on a date or with a group of close friends.

The starters were pleasant enough but it’s with the mains that Ingredients impressesed. The portions were huge and cooked with real knowledge and flair. Pork chops were still moist and well-paired with daikon apple. The lamb loin was perfectly cooked and more importantly, well-rested. As a result, it was gorgeously tender and velvety. I think it was one of the best lamb dishes I’ve had in Hong Kong. Dessert was also excellent. At a set menu price of $380, it was great value for money.

Now that Ingredients has moved to a standalone building in Wanchai, its prices have also increased to reflect its new status. The food is pretty much as sensibly handled and still quite generously portioned as it used to be but to be honest, I’m finding the prices high. An ala carte meal there recently cost $600 per person and this was after our alcohol expensese were waived because service had been extremely slow and we had complained. The staff did well to placate us and taking the alcohol off our bill was a generous touch but the experience was mixed nonetheless. If you’re going to pay these kind of prices, perhaps you might as well go to L’atelier du Robuchon instead and spend and eat in true style?