I put Upper Modern Bistro on my must-try restaurant list ever since they opened its doors last year.  Why?  Because I’ve been reading rave review’s of Chef Philippe Orrico’s first restaurant.  Formally the executive chef of St George at Hullett House (and prior to that, a chef at Pierre of Mandarin Oriental) Chef Philippe has earned himself quite a reputation.

When another foodie couple (G&D) invited us to join them for lunch in the up-and-coming area of Sheung Wan, I was ecstatic they selected Upper Modern Bistro.

I believe this French restaurant deserves a full dinner review, so I’ve decided to keep this post short to just give you a preview of our lunch.

Hubby ordered from their brunch list and got an Omelette, which was decent but didn’t have a wow factor.  I, on the other hand, tried a dish with their signature 63°C egg over a salad of mushrooms, crab meat and bellotta ham which rocked my world.  The richness of the oozing egg yolk combined with the burst of freshness from the salad and the saltiness of the ham was just pure genius.

Although I loved the food here, I got to say the portions were awfully small.  Between the 4 of us, we each ordered a main, a small pasta to share, a few mocktails and a bottle of water and we didn’t walk out completely full.  The meal set us back $300 a piece.

Nonetheless, both G & I decided that we would still return for dinner and try a few more of their creative signature dishes.

63°C Egg, Sauteed mushroom, crab meat and bellotta ham ($148)

Saffron Risotto, Scallops & Octopus ($168)

Eggs Benedict, 2 poached eggs, Hollandaise & baby spinach with salmon ($138)

Omelette (3 eggs) with mushrooms, ham and cheese ($108)

 Kids’ Ham & Cheese Macaroni ($88)

Lunch Total:  Approx $1200 (for 4 ppl)

Address: 6-14 Upper Station Street, Sheung Wan / Tel: 2517 0977
Website: http://www.upper-bistro.com