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Jean May

Jean May, a new French bistro in the heart of Wanchai, is clearly a labour of love. Founded by Michelin-star trained chef Tiff Lo and her brother Ramon, Jean May, named after their grandmother, aims to serve classic hearty and wholesome French food in a comfortable and relaxed setting. A Cambridge University graduate and banker who belatedly discovered her passion in cooking, Tiff brings with her impressive credentials, having studied at the Le Cordon Bleu Culinary School in London and worked with several 3-Michelin-Starred chefs , accruing over a decade of valuable hands-on experience. Jean May offers the perfect venue for Tiff to showcase her own interpretation of French fare.
The cosy restaurant, which can seat around 30 people, offers a seasonal menu of Tiff's favourite dishes plus daily specials. The emphasis is on serving delicious comfort food that embodies the essence of French cooking. For our meal, we sample a wide selection of dishes . For snacks, we had Oyster, Cucumber Horseradish, Dill ($58 each) and Chicken Liver Parfait, Red Onion ($78) which is excellent – the liver is slightly sweet, smooth and tasty – a real treat.
For starters we had Summer Salad, Walnuts, Parmesan ($98) – light and absolutely delicious; Razor Clam, Parsley, Garlic ($220); and Seabream Carpaccio, Sauce Vierge ($176), in which the carpaccio's flavour is nicely enhanced by the citric sauce vierge.
Other dishes we tried included Charred Threadfin, Potato Salad ($138), which is excellent and Country Terrine, Pineapple Chutney – another innovative, tasty dish.
For the main course, we headed for one of Tiff's signature dishes, Duck Breast, Spiced Honey, Carrot ($312). The duck breast is tender and flavourful, its flavour accented nicely by the spiced honey. We can safely say that this dish would sit well at any Michelin-starred restaurant, a testament to Tiff's pedigreed experience.
For desserts, we had Dark Chocolate Choux ($98) and Honey Madeleines ($15/piece), both of which are yummy and hit the spot.
We enjoyed our visit to Jean May. We are confident the restaurant will be a success and a popular talking point among the foodie crowd. We highly recommend you give it a try.


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