“Plat du Jour” means dish of the day, and our menu offers regional French favourites, from Beef Bourguignon and Steak Frites, to Pan-Seared King Scallop and Côte de Porc. It’s all part of our classic approach to the country’s cooking, pairing simple Gallic dishes with a selection of French fine wines.
Casually dine inside our comfortable classic-chic locale, where high-ceilings, burgundy banquettes and tiled floors transport you back to the corner cafés of Paris. You’ll also love our indoor terrace, an airy affair ideal for every type of weather. Parked out front, a vintage Citroën serves a fine selection of drinks and pastries for those on the go.
Chris has manned the kitchens at some of Hong Kong’s finest restaurants. He started his career at such exclusive venues as The Hong Kong Club and The American Club, before learning the fine art of French cuisine at The Peninsula, Ritz-Carlton and Conrad hotels.
Chris joined Swire in 2010, and has played an integral part in a number of our restaurant openings, including opening-team roles at both Feast (Food by EAST) at EAST Hong Kong and PUBLIC. In 2015, he launched Plat du Jour’s Pacific Place branch as their Head Chef, bringing his valuable experience to our classic French bistro.
Chris is also a skilled competitive chef, winning a silver medal at the MLA Black Box Culinary Challenge in 2006, before following it up with gold at 2007’s Hong Kong Culinary Classic.
Chef Dicky Wu is a true professional of the culinary industry with over 18 years of culinary experience. Having trained and worked with some of the biggest names in the industry, including The Peninsula and JW Marriott, Chef Dicky brings Plat du Jour a unique and modern take on French cuisine.
With his vast expertise and knowledge for food, Swire Restaurants welcomes Dicky as he oversees Plat du Jour at Quarry Bay. Accompanied with the finest ingredients and an open canvas, Chef Wu presents his passion for French cuisine as he showcases culinary creativity to his wondrous dishes for all to enjoy.
With over 6 years in the hospitality industry, Carmen has profound knowledge in both the theoretical and practical aspects in running a successful restaurant business. With a BSc in Hotel Management from The Hong Kong Polytechnic University, she brings with her a vibrant, dynamic and fresh outlook to the workplace, inspiring her team to become an enthusiastic independent force through her strong aspirations for taking up new challenges and strategies.
Joining Swire Hotels as an International Operations Management Trainee shaped Carmen into a leader who now manages one of Swire Restaurants’ restaurant brands, maximising business profitability while ensuring the standards of the brand are met every day. With her leadership, the team at Plat du Jour is a force to be reckoned.
It was a love of wine that first saw Don enter the food and beverage world, his first sip of the renowned Chateau Mouton leading to a career that’s seen him climb from the very bottom, all the way through to his current role as Quarry Bay’s Senior Operations Manager.
Part of Swire Restaurants since the beginning, Don kicked off his career as a server in the opening team of Feast (Food by EAST). He quickly rose through the Swire ranks, sampling a number of roles across our portfolio, before settling into the opening team at Plat du Jour Quarry Bay.