From wagasa umbrellas on the ceiling to typhoon wood cheese boards and the glowing omakase counter — discover why ROUCOU at 28 Aberdeen Street has become one of Hong Kong’s most photographed and talked-about restaurants.

Looking for a unique weekend brunch in Central Hong Kong? ROUCOU’s cheese-forward brunch menu offers a relaxed yet refined experience at 28 Aberdeen Street — the perfect way to spend a lazy Saturday or Sunday morning.

From raw-milk Comté with aged sake to Brillat Savarin with Champagne — ROUCOU’s fromager Jeremy Evrard shares his expert guide to artisanal cheese pairing for Hong Kong’s adventurous food lovers.

Ever wondered what ‘ROUCOU’ means? The name behind Hong Kong’s first cheese omakase is a tribute to the annatto plant — the natural dye that gives iconic cheeses like Mimolette and Red Leicester their distinctive orange hue.

Discover the most talked-about dishes at ROUCOU — Hong Kong’s first cheese omakase. From Organic Camembert toro sushi to Jalapeño Cheese Bombs, these are the creations that have made us one of Hong Kong’s best new restaurants.

Forget wine — at ROUCOU, we’ve invented ‘cheesetails’: innovative cocktails infused with artisanal cheese. Discover our Guava–Comté Sour, clay-pot aged Negronis, and more at our bar in Central Hong Kong.

From the Loire Valley to Four Seasons Hong Kong and the Ritz-Carlton Kyoto — discover the remarkable journey of Jeremy Evrard, the fromager and founder who brought Hong Kong’s first cheese omakase to life at ROUCOU.

Curious about cheese omakase? ROUCOU — Hong Kong’s first and only cheese omakase — breaks down what to expect from our intimate 12-course French-Japanese tasting experience at 28 Aberdeen Street, Central.

The South China Morning Post’s 100 Top Tables 2026 has celebrated ROUCOU as ‘The most original new launch of 2025’ — a prestigious recognition of our unique French-Japanese cheese omakase concept in Central Hong Kong.