Why go
The tea tower is the anchor order at Le Salon de Thé de Joël Robuchon in ifc mall: sandwiches and rolls below, scones, pastries and petits fours above, with a pot chosen to sit beside them.
Robuchon technique, compressed into small pieces
The salon is the casual, French pastry-led expression of the Joël Robuchon name in Hong Kong rather than a tasting-menu dining room. Robuchon was named Chef of the Century by Gault Millau in 1989 and became the most Michelin-starred chef in the world, and the salon translates that pedigree into flaky viennoiserie, careful pastry work and compact savoury pieces instead of plated fine dining.
The house language shows up in the detail: macarons, croissants, madeleines, scones and small composed savouries, all built on precision, simplicity and respect for ingredients. Red-and-black décor and Chinoiserie-inspired teapots carry the same polished, modern feel across the room.
Afternoon tea, sweets and light savouries
The rhythm is tea-salon dining. A visit might be a tiered afternoon tea, a short set lunch, coffee and cake, or a single savoury pastry between shopping stops. The tower runs sandwiches and rolls on the savoury side, then scones, pastries and petits fours on the sweet side.
Named pieces from the Hong Kong salons give the range: smoked salmon rolls with goat cheese, endive and caviar; foie gras terrine with figs and hazelnut; raspberry macarons with rose cream; gianduja chocolate with apricots; white chocolate mendiants; and chestnut sponge. Bread and pastry are just as central, with mini croissants dusted in sugar and cinnamon, maple madeleines, and scones served with Devonshire clotted cream and strawberry jam. Tea is part of the ritual rather than an afterthought, with Pu Er the standout pot, while the coffee runs bold and slightly bitter.
Order the tea set, then choose the pastry
The afternoon tea set is the clearest first order, because it captures savoury, sweet and beverage service in one sitting. For savouries on their own, the strongest choices are the ham and camembert croissant, the lobster sandwich, and a Caesar salad with soft poached egg, bacon and anchovies.
If the visit is shorter, stay with the pastry case: macarons, croissants, scones, madeleines, an éclair and the chocolate pieces are the most on-theme choices. The appeal is the compression of technique into small items, buttery pastry, composed fillings and tea poured from distinctive pots, with desserts that read premium without being overly sweet.
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Frequently asked questions
What should I order at Le Salon de Thé de Joël Robuchon?
The afternoon tea set, because it puts savoury, sweet and tea service into one sitting: sandwiches and rolls below, then scones, pastries and petits fours above. For a shorter stop, order from the pastry case instead, where macarons, croissants, madeleines and scones are the most on-theme choices, and take Pu Er as the pot.
Is this a full Robuchon restaurant?
No. It is the tea salon format rather than a tasting-menu dining room, so the kitchen works in small pieces: viennoiserie, macarons, chocolates and compact savouries such as smoked salmon rolls or foie gras terrine with figs and hazelnut. The technique is the same lineage, but the visit is a refined pastry and tea stop.
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