Legend Concepts @ Hong Kong

The last time I came here with such a big group was 10 years ago with the whole family. This time I returned with all my Hong Kong friends that have become family.

Piann and Andy are the wife and husband team that’s behind Legend Concepts. And we have know each other for over 20 years. It’s been my quiet refuge in Hong Kong, when I need a quiet place to eat and chat with friends. At one time, private dining 私房菜 became really popular in Hong Kong. This is one of the last remaining ones from that era. 

The cuisine is French. Andy has many years of experience working in the French kitchens of many 5-stars hotels. Piann was the banquet manager. The couple decided to strike out on their own so that they can have more time for each other and the family, and to take life easy from the hectic schedule of a busy hotel. Hence, Legend Concept was born.

Cream of forest mushrooms with truffle was perfect this time round. It was not greasy like most cream of mushrooms out there with the right balance of cream and mushroom.

I ordered something that I never tried before, the salt baked abalone. The abalone was cooked with the Chinese salt baked technique but finished with French flavours and presentation. The abalone was very tender and full of flavours.

Piann prepared specially for me a side of foie gras, knowing that I love this fatty liver very much. It was still as delicious as I can remember, but with the Wegovy kicking in, I can only eat very little of it.

Princess picked the seared scallops, which was cooked perfectly, retaining the sweetness of the Hokkaido scallops and the tenderness of sashimi while cooking the shellfish properly. Most others let their scallops remain pink in the middle.

Andy’s version of the duck confit was the best one I have eaten. The duck is not greasy, the meat is tender and juicy, and the skin is crispy like Peking duck.

Australian lamb provencale was executed to perfection. The lamb chop was done medium, yet the lamb remained tender and moist. The accompany Bernaise sauce was made a la minute. I did not acquire the taste for mint sauce, but I asked for Dijon mustard that went very well with the lamb as well.

As three of us are celebrating birthdays in month of May, they prepared a cake for us.

Three chocolate layer cake, from bottom dark, white, milk. Eat it together, you get the smooth white chocolate that gave the sweetness, the dark chocolate that gave the bitterness, and finally the milk chocolate that bind everything together. Would be perfect if it has a dash of liquer or Chantilly cream.

Reservations required as everything is prepared for the exact number of diners. You have to pick from the menu your starter and main, and your allergies if any. Then leave Piann and Andy to make the evening memorable for you. BYOB to enhance the experience.

Legend Concept
Room A, 3/F, Shun Fat Building, 72-76 Queen’s Road East, Wan Chai
灣仔皇后大道東72至76號順發樓3樓A室
Tel : +852 3171 5498

Visited May 2026