The story
Chef Simon leads the kitchen at Vale Restaurant in Courmayeur, drawing on a multi-generational gastronomic background to shape his contemporary Cantonese approach. He combines the refinement of Guangfu, the rustic ingenuity of Shunde, the marine focus of Chaozhou, and the mountain wisdom of Hakka traditions with modernist techniques. This dedication to Lingnan heritage appears in every plate served here.
The menu transforms familiar flavors through precise craftsmanship. A Hakka-style preserved vegetable and pork belly sushi bridges ancestral braised pork with artisanal rice pressing, merging Lingnan terroir with disciplined preparation. Another highlight features deep fried cheese encased in a lotus root cake, pairing succulent shrimp mousse with Mediterranean creaminess. Guests also encounter claypot rice paired with duck confit, translating French slow-cooking methods into crackling Cantonese char.
Dining takes place within an interior evoking the sophisticated charm of mid-century Hong Kong. Rustic simplicity balances with quiet intrigue across the space, creating an intimate setting suited for focused conversation. The design reflects a synthesis of British colonial elegance and vintage aesthetics, establishing a discreet environment where guests can savor meals without distraction.
Vale Restaurant holds a 1 Diamond distinction from the Black Pearl Restaurant Guide for 2026. This accolade recognizes the sustained quality and innovation found within the dining room. The guide honors establishments that maintain rigorous standards while pushing the boundaries of their culinary genre.
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