In the stunning harbor view space which was formerly Plume, SPOON brings to Hong Kong a new and innovative dining concept by nine-Michelin Star Chef and Restaurateur Alain Ducasse. His creative efforts to redefine modern concepts of world food and traditional cooking which reflects a "total concept" that gives guests the freedom to mix and match food and cooking styles and takes a modern twist on the classical French approach.

The menu is not organized in a usual progression of first course, main course, cheese and dessert, but reflects a concept that allows each guest to tailor make his/her own meal. Each section is divided into three columns, allowing guests to mix and match their own main course, sauce and accompaniments with the idea of having something for everyone, the menu includes Asian, Western and vegetarian dishes.a diverse menu with appetizer specialities such as: Ceviche with "Grenobloise" condiment and mimosa garnish and Warm royal style cepe mushroom custard with raw enoki and shitake mushrooms, pancetta salt and green juice. House Speciality Entrees include Poached Boston Lobster, Turbot on the spit, and SPOON beef tournedos. Signature desserts feature "Sugar & Salt" Chocolate praline finger, our favorite cheese cake and SPOON doughnuts with red berries.

Another option is the "Sexy SPOON Menu", a six-course tasting menu. The SPOON wine cellar, dramatically showcased within the restaurant, includes approximately 3,000 bottles with 350 different vintages featuring both Old World and New World selections.