Executive Chef Cédric Tsia brings Michelin-honed precision to this Wan Chai brasserie, delivering a soulful interpretation of French heritage at Chouchou. The signature Canard à l’Orange features a whole roasted, dry-aged duck, its skin lacquered with a spiced orange glaze that balances citrus acidity with gamey richness. Technical mastery is evident in the Traditional Tourte Française, a rustic yet refined pastry dome encasing layers of black truffle, Comté cheese, and tender potatoes. Texture plays a critical role in the starters, notably the foie gras au torchon, which offers a buttery, dense consistency paired with the crunch of warm brioche and a piquant pear chutney. The Tournedos Rossini exemplifies classic indulgence, featuring a pan-seared beef tenderloin topped with silken foie gras and a dark, aromatic black truffle jus. Finishing with a tarte tatin, the kitchen showcases expert caramelization, transforming apple skins into a chewy crust.