“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.
Born and raised in Hong Kong, Eddie’s love for the hotel and restaurant industry started out in the kitchen. His amateur chef days led him to a cookery certificate from TAFE New South Wales in Australia, before moving into management with a degree from the City University of Hong Kong.
Eddie has worked in a variety of our venues across Hong Kong and mainland China, and his nine years at Swire has made him one of our most dedicated associates. His career highlights include The Temple House in Chengdu, where he served as the Assistant Director of Restaurants and Bars, as well as playing a key role in the pre-opening team at Plat du Jour Quarry Bay. He is currently the Restaurant & Bar Manager at Plat du Jour, which sees him coordinating both restaurants with a constant strive for excellence.
Hailing from the UK, British chef David developed a passion for cooking whilst studying at the University of Bedfordshire. He kicked off his career at the prestigious Ritz Hotel in London, where he was offered the opportunity to hone his culinary skills and develop a keen understanding of classic European cuisines.
Following his stint in London, David moved to the island of Jersey, where he worked at Michelin-starred seafood restaurant, Village Bistro. The experience reinforced his appreciation for using sustainable farming methods and only the freshest ingredients.
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.
With over 18 years of experience in the hospitality trade, Oscar is a true seasoned professional. After finishing his culinary studies in Australia, Oscar moved back to his hometown of Hong Kong, to work in the kitchen of the Convention and Exhibition Centre. He then joined the Langham Place Hotel, as part of its opening team, where he honed his western cuisine essentials.
After refining his approach at a number of venues around the city, Oscar was invited into the Swire family, to be part of Plat du Jour Quarry Bay’s opening team. As the Sous Chef of our French bistro’s Quarry Bay branch, Lam utilises his vast experience to give the country’s classic cuisine an authentic edge.
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 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.