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Tracey Furniss

Japan is famous for its meticulous attention to detail and that is why many home-grown French restaurants in Tokyo have received accolades. Among these is Tirpse, which received a Michelin star within two months of opening.

The elegant Hong Kong branch in K11 Musea incorporates wood elements with black marble and copper finishes, and boasts spectacular harbour views.
The set menus are filled with seasonal dishes like oyster with Okinawa spinach and shiso, and Miyazaki Wagyu tenderloin with burdock and black pepper sauce. Desserts are walnut with red miso and caramel and sweet potato with black cardamom and quince. Wine pairing is recommended.
 
Contact details
 Shop 219, 2/F, K11 Musea, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui
2333 0031
Signature dishes
Mandarin orange, white bean paste, laurel
Beetroot, crabmeat, hazelnut
Racan pigeon, maitake mushroom, Alpine garlic
 
See more of 100 Top Tables 2021 here


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Past 100 Top Tables

Tirpse: Elegant dining and harbour vistas at the K11 Musea restaurant

Tirpse, K11 Musea. Photo: handout

Dishes at Tirpse are seasonal. Photo: handout

Tirpse Gallery

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Aori Squid. Fennel. Yogurt. This year’s menu trend is about brightness, freshness, a new sense of positive optimism, and anticipation.

Mandarin Orange. White Bean Paste. Laurel. Signature dessert by Horiuchi Rin

Award winning interior and breath-taking Victoria Harbour view.

Chef Rin’s divine creations, the Cloud & Forest

Magazines

100 Top Tables


Set menus are filled with seasonal dishes like oyster with Okinawa spinach and shiso, and Miyazaki Wagyu tenderloin with burdock and black pepper sauce



100 Top Tables 2021 - French

100 Top Tables 2021

Tirpse: Elegant dining and harbour vistas at the K11 Musea restaurant

.css-1mniedq{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;} Set menus are filled with seasonal dishes like oyster with Okinawa spinach and shiso, and Miyazaki Wagyu tenderloin with burdock and black pepper sauce

Set menus are filled with seasonal dishes like oyster with Okinawa spinach and shiso, and Miyazaki Wagyu tenderloin with burdock and black pepper sauce