Former Jean-Georges Chef/Partner Eric Johnson and his right hand pastry man, Jason Casey, both veterans of Three on the Bund’s most luxurious dining destination, have wrapped up their multi-year stints under Jean-Georges Vongerichten and will launch their own restaurant, Union J, in a prime location in Hong Kong—on the 2nd floor above the California Club. The smallish restaurant has a smallish and basic kitchen Eric told me last week, which means the cooking experience itself won’t be anything like working in the Rolls-Royce of kitchens at Jean-Georges Shanghai. But it will be their very own place with their own menu, and that is a dream for most any chef.

For Union J, Eric says he and Jason are developing a concise menu of around 6 appetizers, 6 main courses and 6 desserts which they will continuously rotate, adding new dishes each week. And he says the level of his cuisine will be on par with what he’s done at Jean-Georges, but the price point will be recession-savvy, meaning lunch sets may start at sub-100 HKD. It will be interesting to see the menu that Eric and Jason develop once they no longer have to consider if it matches the style and taste of their former boss, Vongerichten—one of the world’s most celebrated chefs with a distinct signature cooking style and strictly regimented recipes for all his restaurants.

I’m sad to see Eric leave Shanghai as I’ve enjoyed visiting him in the JG kitchens over the years and I always learn a great deal during our chats. He’s modest, humorous and impressively knowledgeable about all things culinary. I look forward to visiting Union J on my next trip down south, and I’d be delighted to hear from any readers who eat there.

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