Two owner-chefs from Southern France revisit their culinary roots at Racines, literally “roots” in French. Classic heirloom recipes are given a modern makeover and are meticulously crafted with seasonal produce from their home country and Hong Kong. From homemade sourdough with smoked butter to petits-fours in a vintage biscuit tin, every course of the 5- or 7-course menu is a tour de force, weaving a story of terroir, family and friendship.